Shanghai is a place where all kinds of famous snacks gather together. Its taste is different from that of Sichuan and Chongqing, but it is famous for its lightness, deliciousness and delicacy. There are many kinds of snacks in Shanghai, such as steaming, boiling, frying and baking. The most popular snacks are: glutinous rice balls, venetian blinds and noodles with essential oil. These are the most popular "three main parts". Today, Bian Xiao introduces six super delicious Shanghai snacks to you, and your favorite friends can collect them!
One: jiaozi with vegetable and meat.
Ingredients: white rice porridge, glutinous rice flour and stuffing (vegetable meat).
Exercise:
1. Prepare a proper amount of cooled white rice porridge and a proper amount of ground glutinous rice flour, mix the porridge and glutinous rice flour and knead them into dough, and knead and knead them until the porridge and glutinous rice flour are completely mixed and kneaded into smooth dough.
2. Divide into small pieces, about 30 grams, knead into small semi-circular pockets, and add stuffing.
3. Vegetable meat stuffing: Chop vegetables, add water, drain water, add minced meat, salt, monosodium glutamate and soy sauce, mix well, seal, round, and arrange the finished products one by one.
Two: Shanghai omelet
Ingredients: 1 egg, appropriate amount of flour, appropriate amount of sweet noodle sauce, appropriate amount of onion, appropriate amount of coriander, 1 fried dough sticks, Chili sauce added according to personal preference, mustard tuber added according to personal preference.
Exercise:
1, the flour is mixed into a thin paste for easy application. This quantity is a bit difficult to master. It doesn't matter if the paste is thicker. Add a little oil to the pot. Spread the batter evenly. Heat the omelet with a small fire, and you can turn it over in this state.
2. Beat in the eggs, sprinkle with chopped green onion and coriander, and turn the eggs over when they are semi-solidified.
3. Spread the sweet noodle sauce evenly and put the Chili sauce on the spicy food. Add fritters. Roll it up and eat!
Three: old Shanghai spicy meat noodles
Ingredients: minced pork, minced onion, ginger and garlic, noodles, soy sauce, sugar, salt, cooking wine, starch, chopped pepper and pepper.
Exercise:
1. Add cooking wine, salt, sugar, soy sauce, soy sauce and starch to minced meat, stir well and marinate for a while.
2, put more oil in the pot, add chopped pepper and stir fry. Stir-fry the minced ginger and garlic in the oil pan to get the fragrance. Add the marinated minced meat and stir fry together. At the same time, add a little soy sauce, soy sauce, salt, sugar and chopped pepper to taste and stir fry. Sprinkle chopped green onion and pepper before cooking.
3. Cook the noodles in a pot, add lard, sesame oil, minced onion and ginger, and light soy sauce into the noodle soup, stir it evenly, put it into a noodle soup bowl, add spicy meat topping, and decorate with green leafy vegetables. Let's eat.
There is a saying: this is the most authentic Shanghai spicy meat noodles. In fact, the most difficult thing to distinguish is spicy meat noodles and spicy sauce noodles. Minced meat is used for spicy noodles, and diced meat is used for spicy noodles. Now, on this day, the next bowl of noodles, plus the spicy meat just fried, will sweat after eating, haha ~
Four: plain casting with yellow on both sides.
Ingredients: 3 pairs of noodles, half a box of tofu, half a zucchini, half a carrot, 250g of wax gourd, about 12 mushrooms, 1 small bowl of starch water, 1 2 teaspoons of salt, 1 teaspoon of soy sauce,1teaspoon of monosodium glutamate, and cold food.
Exercise:
1. Wash and dice zucchini and carrots for later use. Wash and dice the wax gourd and blanch it for later use. Dice tofu and blanch for later use. Wash and dice mushrooms, stir-fry until fragrant. Cook the noodles until they are half cooked, quickly remove them and soak them in cold water.
2. When soaking the noodles in water, press the noodles with your hands to wash away the excess starch. Finally, press them to remove excess water, thus making the noodles flat and round. When the pan fires, turn the pan to heat it, and then pour in the oil. After the oil is heated, turn the pan to make the oil adhere to the pan evenly.
3. Then pour in the noodles and let the noodles continue to look like cakes in the pot. If they are deformed, you can make them complete with chopsticks. When frying noodles, keep shaking the pot to prevent noodles from sticking to the pot. When one side closes the noodles, turn over and continue to fry the other side, repeatedly changing the noodles until both sides are golden, and serve.
4, another pot, to the right amount of oil. Add diced zucchini and stir-fry for 1 min, then add diced carrot and stir-fry for half a minute. Add diced mushrooms and stir fry 1 min. Pour in diced wax gourd, stir-fry a few times, add salt and soy sauce and continue to stir-fry for 2 minutes.
5. Pour in diced tofu, shake the pan to make it even, then add vegetable essence (monosodium glutamate) and stir well. Pour in starch water, thin and serve. Finally, pour the fried toppings on both sides of the yellow while it is hot.
There is a saying: Two-sided yellow is a classic cake in old Shanghai. Crispy noodles covered with hot toppings instantly make a "zlazla" sound, which has aroused people's appetite. However, many restaurants now use instant noodle cakes to cook directly, which completely loses the classic taste of old Shanghai. There are many things to pay attention to when cooking raw noodles directly, but it will be crisp and delicious after cooking, and you will find it worthwhile.
Fifth: Get rid of greasy meat.
Fifth: Get rid of greasy meat.
Ingredients: pork belly, oil, soy sauce, sugar, salt and onion.
Exercise:
1, cut the meat into large pieces, wash it, blanch it, then boil a pot of water and put the onion in a knot. After the water boils, pour in the meat, cover the pot and simmer for about 2 hours until the meat is tender. When the meat is almost cooked, start heating the oil pan and put about two-thirds of the oil in the pan.
2. After the oil is hot, take a large piece of meat and drain the oil. Immediately put it in the oil pan and fry it for about 6 minutes (be careful of spilling oil). Turn it from time to time to prevent the fried coke from sticking to the bottom. Immediately immerse the fried meat in cold water to crust the meat. Then zoom in on the next piece
3. After all frying, pour out the oil in the oil pan, add soy sauce, salt, sugar and the broth stewed last time to make soup, and cook the meat slightly.
4. Take it out and put it in a big basin to dry. When you want to eat, add water bamboo, black fungus and so on. In a bowl, cut the oily meat into pieces and buckle it on the surface, add salt, sugar, soy sauce and other seasonings according to your own taste, and then steam it.
Six: Assorted vegetables
Ingredients: about 10 piece of roasted bran, 2 cm, one piece of compressed auricularia auricula, one piece of tremella, a handful of daylily, two peanuts, a proper amount of yuba, 10 to 20 mushrooms depending on the size, one piece of winter bamboo shoots, two pieces of star anise, 2 teaspoons of cooking wine, 4 teaspoons of soy sauce and 4 teaspoons of soy sauce.
Exercise:
1. Start preparing all the materials except peanuts (soak the mushrooms in water, and don't throw them away for later use). Pick the small stone of auricularia auricula and break it into small petals. Remove the hard roots of white fungus and break it into small petals. Cut the bran into a mushroom, change the knife into a big knife, cut a small knife, cut the yuba into two knives, and cut the winter bamboo shoots into one finger.
2. Put oil in a hot pot and stir-fry two petals of star anise. Take out the star anise, turn off the fire and let it cool for a few minutes (to avoid burning the ingredients with hot oil).
3. Stir-fry all the ingredients and seasonings for a while before adding the water soaked in mushrooms (after standing ~ be careful not to dump the sand at the bottom of the basin).
4, stew for about an hour to see the amount of ingredients, as well as firepower. Don't boil the soup dry (leave some to soak). You can taste it in 40 minutes. Add some seasoning or soak it back to make it more flavorful (peanuts are the hardest to taste. Try it, it's best to soak it in the soup at the bottom)
5. After turning off the fire, soak in appropriate amount of sesame oil to brighten the color, because the dosage is large, and every time a clean spoon is used, it is no problem to put it in the refrigerator for a week.