Is there any delicious place in Sanshui? Pingzhoufu meat pie
Pingzhoufu Meat Pie is a famous specialty food in Guangdong Province.
Pingzhoufu meat pie
Features:
Pingzhoufu Meat Pie-I believe few people in Foshan know this special dish. In fact, it appeared earlier than the blind cake, and it has always been made by a small family workshop, similar to the almond cake in Zhongshan.
Features:
Pinch in your hand, soft `; Put it in the mouth, sweet but not greasy, flexible but not sticky; Chewing it will give off a faint rose fragrance, with a special aroma of dried tangerine peel. It is slightly larger than a chess piece, and its surface is sprinkled with a thin layer of dry powder to avoid sticking to each other. Wrap it in wrapping paper and print a few simple wooden signs with the red letter "Fu Meat Pie" printed on them. This is the authentic Nanhai Pingzhoufu Meat Pie, which was originally one of the famous cakes in the Pearl River Delta.
Hexiang Babaoji
Hexiang Babaoji
What's the lotus sweet eight treasures? Qingyuan chicken, lotus root, lotus seed, perfume lotus, mushroom, salted egg king, ham and scallop. Deep-fried the eight treasures, stuffed them into the chicken's stomach, wrapped them with fresh lotus leaves and fat pond mud, and dried them for 4 hours. As soon as the mud is knocked out of a hole, it gives off a fragrance. When the shiny chicken was cut open, the smell of the eight treasures inside had filled the whole room. Pick up a piece and taste it carefully. What melts at the entrance is a lotus root filled with thick chicken fragrance.
Back then, Sister Rong learned a few tricks for jing elder brother from Master Hong with this dish. Think about how Master Hong ate in those days. Indeed, eating fat chicken by hand is free and easy.
Xia Heshun
Xia Heshun
It is only found in the river section two kilometers before and after Jinshan Temple. Because the edges of shrimp feet and shells are yellow, they are described as Phnom Penh shrimp, and there are even many legends in the local area, covered with a legendary color. But this shrimp is really refreshing and fresh, and its shell is very thin. The price of this signboard in Guangzhou Qingping Market is more than 20% higher than others.
Heshun shrimp is characterized by plump and tender meat, bright color and delicious taste.
Foshan Jiujiang Yusheng
Its characteristic is that it is eaten in the form of mixing (called "fishing" in Cantonese), so it is also called "fishing raw fish" (mixed raw fish). The current production method can be traced back to the late Qing Dynasty. Usually jellyfish are used as raw materials, and they are raised for one month after purchase, during which they are not fed, so that the waste in the fish can be discharged and the excess fat can be lost. Then kill the fish, bleed and gut. It can't be refrigerated after that. You should cook and eat now. When serving, put shredded lemon leaves on the surface of raw fish, which will taste fragrant. There are as many as 19 kinds of ingredients, including fried rice noodles, fried taro, fried twist, onion, shredded ginger, shredded radish, shredded Chili, chopped olive, onion, raw garlic slices, peanuts, sesame seeds, sugar, white vinegar, peanut oil, salt and pepper. In winter, put the fish first and then add the ingredients to stir, so that the fish can absorb the fragrance of the ingredients. In summer, mix the ingredients evenly before releasing the fish to keep the fish delicious. There are certain procedures for putting down ingredients other than fish, and the proportion should be mastered. Take a pair of chopsticks in each hand, first mix the oil, salt and pepper, then pour in the onion, sesame and other ingredients to mix a few times, then add the oil, salt and pepper a few times, then add the crispy ingredients such as fried rice noodles, fried taro and fried twist, and then mix a few times. When eating, put the mixed fish and ingredients in your mouth with chopsticks.
Cold water mother wire
Ingredients: jellyfish silk cucumber.
Rice vinegar soy sauce garlic Chili oil white sugar
Exercise:
1. Soak jellyfish silk in water and rinse off the salt.
2. Put jellyfish silk in boiling water and bake sugar 15 seconds, then take it out and drain it.
3. Put it in a bowl and soak it in rice vinegar for 10 minute.
4. Wash and shred cucumbers.
5. Take out jellyfish silk and pour out the soaked rice vinegar.
6. Add rice vinegar, soy sauce, sugar, Chili oil, garlic and shredded cucumber and mix well.
Three points of jellyfish silk's crispness:
1, jellyfish silk, when blanching, don't take too long, or the taste will become hard. As long as the scalded jellyfish silk shrinks, it takes about 15 seconds to remove and drain the water for standby.
2. After blanching, soaking in rice vinegar can remove the fishy smell of jellyfish and make the taste more crisp and tender.