For crystal water chestnut cake, we should first prepare high-quality raw materials, including 25g of horseshoe powder, proper amount of honey, 16ml of clear water, proper amount of sugar and diced horseshoe. First, mix the horseshoe powder and clear water into raw pulp, then mix the honey, sugar and clear water into sugar water, then boil the sugar water, then mix the raw pulp evenly, then make raw and cooked pulp, and then add horseshoe.

snowballing. It is said that once, Empress Dowager Cixi was tired of eating the food in the palace and wanted to taste something new. So, the chef of the imperial cuisine thought about this snowballing. The practice is similar to snowballing. However, the glutinous rice is steamed, spread flat and spread with bean paste, sesame, perilla or cook the meat, celery and other vegetables. Spread it, knead it into a ball, and then roll it in the fried soybean powder.

The earliest mutton soup was boiled with mutton, which was cooled to be frozen to accompany the meal. Later, it was spread to Japan with Zen Buddhism. Because monks don't eat meat, they mixed red beans with flour or Ge Fen and steamed them. Therefore, mutton soup gradually evolved into a jelly-like food made of beans in Japan. Jujube paste was crisp, which began in Sui and Tang Dynasties and flourished in Ming and Qing Dynasties. It is said that one day Empress Dowager Cixi was tired of eating delicacies, so the royal chefs carefully made jujube paste cakes.

tea cake, which originated in the new town of Deqing county, Zhejiang province, is a famous snack there. It is famous for its long history, exquisite selection of materials and delicious taste. I was lucky enough to taste the soft and salty tea cake with a glass of milk, which was really satisfying. People there, whenever there is a big happy event at home, the elders at home will make a lot of tea cakes to distribute to relatives and neighbors.

To remove fire, we should first prepare the raw materials, including 5g of osmanthus sauce, 5g of mung bean, 5g of green plum, 5g of walnut kernel and appropriate amount of sugar. First, clean and cook the mung bean, then grind it into fine powder, then cut the walnut kernel and green plum into grains, then put the green bean powder, white sugar, osmanthus sauce, walnut kernel and green plum into a basin and rub them evenly.

for delicious sugar juice Baba, we should first prepare high-quality raw materials, such as white sugar, milled glutinous rice flour, vegetable oil, brown sugar and honey, first knead the milled glutinous rice flour with a proper amount of water into cakes, and then add a proper amount of water to the brown sugar, white sugar and honey to make sugar juice. Then put the pan on the fire, pour the right amount of vegetable oil, heat it up, add rice Baba, fry until both sides are yellow, then pour the sugar juice and stir it constantly. Steam in a cage for 8 minutes, then stir-fry for later use. Stir-fry the crispy red onion, add shredded mushroom, shredded white radish and proper amount of salt, stir-fry with low heat, then pour in rice paste and stir-fry until it is thick, then pour into a mold, and then steam in a cage for 2 minutes on medium heat.