chuanxiang mala Tang \

material:

hot pot bottom material;

Fish balls, quail eggs, venetian blinds, Flammulina velutipes, lunch meat, vegetables, tofu, and chicken hearts (wearing one represents all one's wishes come true, and two represents soul mates. Please note that if you wear three, you will be at your own risk). . . Anything, as long as you like to eat!

Practice:

1. Wear various materials in strings;

2. Make a pot of water (if it is a flat pot, it should be as big as possible, if it is a small pot, it should be as deep as possible, in short, all the materials should not pass);

3. After the water boils, pour in the chafing dish bottom material;

4, according to the easy cooking degree of the ingredients, put them in skewers one after another and cook them;

the prickly pear twist is a fine product in Beijing Muslim snacks, which is very popular with the people. Its production is as follows.

≮ Practice ≯

1. Dissolve alum, alkali, brown sugar and sweet osmanthus in a basin with warm water in advance, then pour in the flour and mix it evenly. After mixing, roll it up in long strips for a while, and then smash it into a small dose of 4 grams.

2. Mix the hemp seeds with boiling water, stick a small dose on the mixed hemp seeds, rub them into a small bar code with a length of 1 cm, and put it on the plate for 3 to 4 layers. After cooking, pick up two small strips and knead them into two even long rope strips by hand, fold them back and forth into eight, and knead the two ends together to form a jujube pit or fan shape with two sharp ends and medium size, and fry them until cooked. When frying, the peanut oil in the pan is 5% hot. Take the dough twist, put the blank into the oil pan and swing it back and forth to set it. When the blank is slightly stiff, fry it in the oil and fry it brown.

inby, Beijing

≮ Practice ≯

Boil salt, alkali and a little alum with warm water, add water and mix flour to form dough, knead the dough repeatedly by hand, put it on the chopping board for 3 hours after kneading, then flatten the dough, cut it into strips with a knife, take it into strips and put it on the chopping board with one hand. Every two agents are stacked together, and a knife is cut in the middle with a small frying knife, but the two sides can't be cut through. When the oil is burned to 5% heat, hold one end of the raw inby blank by hand and put it in the oil pan, then spread it from the middle with chopsticks to make it into a bracelet shape, turn it over after setting, and fry it until it is jujube red and the oil is controlled, that is, it becomes crispy inby.

≮TIPS≯

In addition to inby, there is also a snack called semi-burnt fruit in Beijing, which is similar to that in inby, except that the shape after frying is different. inby is round, and the semi-burnt fruit has two sharp ends and a large middle, which is jujube-shaped, not as crisp as inby. It is also one of the traditional breakfast varieties in Beijing.

making materials of glutinous rice dumpling bait:

2,g of glutinous rice, 5g of rice, 3,5g of lake lotus root, 2.5g of refined salt, 5g of Chili powder, 1g of spiced powder and 5,g of rapeseed oil (about 5g).

The characteristics of glutinous rice and lotus root dumpling bait:

The glutinous rice is soft, the skin is slightly crisp, the stuffing is loose, fragrant and slightly spicy, and it is a flavor snack in Dongting Lake, Hunan Province.

Teach you how to make glutinous rice dumpling bait, how to make glutinous rice dumpling bait

1. Soak rice and glutinous rice in clear water for 4 hours, wash them clean, drain the water, steam them in retort for about 3 minutes, dust hot water on the rice noodles once, cover them and steam them for about 3 minutes. Pour the rice into the basin, press it slightly, and cover it with a cloth to keep warm. Spread a layer of rapeseed oil on the chopping board, put the rice on the chopping board while it is hot, knead it evenly, knead it into round strips, and * * * pick it into 1 pills.

2. Wash the lotus root, cut it into fine powder, put it in a basin, add Chili powder, spiced powder and salt and mix well. Put the wok on medium heat, and stir-fry the mixed lotus root powder into the wok to make stuffing.

3. Press one dose into a round skin with a thickness of about 3.3 mm, put 1 grams of stuffing on each piece, fold it into a semicircle, and squeeze the edge slightly towards the middle with your thumb and forefinger to make it into a triangular dumpling bait blank.

4. Add rapeseed oil into the pot, and when it is heated to 7%, fry the lotus root dumpling blank in the pot until it is golden yellow, then take it out and drain the oil.

The main points of making glutinous rice dumpling bait:

1. Use strong fire when steaming rice, and knead it evenly when kneading rice;

2. Don't fry it too deep to avoid burning it.

making materials of rice snowflake bubble:

1g of early rice, 5g of cooked rice, 45g of soft sugar, 15g of sesame seeds and 15g of rapeseed oil (about 3g).

The characteristics of rice snowflake bubble:

It is fan-shaped, with yellow in white color, crisp and loose foam, sweet in taste, and melts in the mouth, hence the name "rice snowflake bubble".

Teach you how to make rice snowflake bubble, how to make rice snowflake bubble

1. Wash rice, soak it in clear water for 1 hour, take it out and rinse it and mix it well with rice, add 15 grams of clear water to grind it into a smooth slurry, put it in a basin, add soft sugar and sesame seeds and mix well to make vermicelli (the method is the same as Hunan beef rice noodles).

2. cut the cooled vermicelli into four equal pieces (fan-shaped) and put them in a bamboo sieve to dry.

3. add rapeseed oil into the pot, heat it to 7%, add vermicelli, fry it until it floats and bubbles on the surface, then take it out and drain the oil.

Key points of making rice snowflake bubble:

1. Rice can be soaked for 4 hours in winter;

2. When frying, it is not advisable to use strong fire to avoid burning.

making materials of the noodle nest:

46g of rice, 5g of sesame seeds, 4g of soybeans, 5g of chopped green onion, 1g of refined salt, 5g of sesame oil and 1g of ginger rice.

Features of the noodle nest:

It is golden in color, in the shape of a round nest, thin and crisp in the middle, thick and soft in the rim, delicious, and well-known.

Teach you how to make a noodle nest, how to make a noodle nest

1. Wash the rice in a clear water basin, remove impurities, wash and drain it, put it in the basin, add 15g of soybeans, soak it in water until the water permeates the rice, drain it, and grind it into a fine slurry to fill the basin.

2. Put the remaining 25g soybeans into a bowl and soak them in clear water until they penetrate. Grind into soybean milk and put it in a bowl.

3. put the rice slurry into a pot, add the salt, chopped green onion and ginger rice and mix well, then add a proper amount of soybean milk (when frying the noodle nest, add soybean milk while frying to promote the rice slurry to ferment and foam) and mix well.

4. Put sesame oil into a pot and put it on a strong fire. When the oil is 8% hot, hold an iron round nest spoon (protruding in the middle) in your left hand, first sprinkle sesame seeds into the nest, then put a spoonful of rice paste into the nest, draw a spoon along the edge of the spoon, and fry it in an oil pan. When one side is golden yellow, turn out the rice nest in the iron spoon and turn it over with iron tongs. Blow them up one by one according to this method.

The main points of making the noodle nest:

1. Soymilk should be added to the rice slurry at the right time;

2. When frying, the oil temperature should not be too high, the operation is fast, and it turns yellow.

the ingredients of fried cake:

4,g of glutinous rice, 1,g of rice, 1g of black sesame, 125g of refined salt and 5,g of vegetable oil (about 6g).

characteristics of fried cakes:

famous snacks in Wuhan, Hubei.

The characteristics of the fried cake:

The color is light yellow, the outside is crisp and the inside is glutinous, and the sesame flavor is delicious.

Teach you how to make fried cakes, how to make fried cakes

1. Wash glutinous rice and rice with clear water, put them in a basin, soak them in clear water for 8 hours (4 hours in summer), and then take them out and rinse them with water.

2. Put the soaked glutinous rice and rice into a cage, put them on a boiling pot, steam them, take them out, pour them into a pot, add refined salt and boiling water and stir them evenly. When the water permeates into the rice, shake them with a wooden stick and knead them into rice. Take them out and put them on a chopping board, spread them into large pieces about 3.3 cm thick and square, sprinkle with black sesame seeds, and cut them into pieces about 13.3 cm long and 6.6 wide.

3. put the pan on a high fire, add vegetable oil and heat it to 8%, then add the zanba, and when both sides are golden yellow, take it out and drain the oil.

Main points of making fried cakes:

1. Glutinous rice and rice should be fully soaked and steamed in a cage.

2. It is better to stir with a wooden stick until it is thick;

3. The oil temperature should not be too high or too low when frying.

making materials of three fresh beancurd skin:

35g of peeled pork (thin and fat), 25g of water-soaked mushrooms, 2g of fresh shrimps, 1g of water-soaked magnolia slices, 75g of barbecued pork, 175g of cooked lard, 1g of clean pig heart, 1g of cooking wine, 1g of clean pig mouth strips, 4 eggs, and clean pork.

Features of Sanxian Doupi:

The old Tongcheng restaurant, which is famous for cooking Sanxian Doupi, opened in 1946. Because the "bean skin" of this shop is delicious and of good quality, it can suit the tastes of local people, and it is famous all over the country for its strict selection of materials, complete materials, fine production and persistence in characteristics, and enjoys a high reputation. Foreigners often come here and all of them are quick to taste it.

The characteristics of Sanxian bean skin:

It is golden and bright in color, bright and eye-catching, thin, soft and refreshing, delicious, and contains shrimp, mushrooms and meat.

Teach you how to make three fresh bean skin, how to make three fresh bean skin

1. Grind mung beans and soak them in clear water for 4 hours, remove the shells and wash them, soak them in clear water for 6 hours, and mix them with mung beans and grind them into fine pulp (2% mung beans and 4% rice).

2. Wash the pork and cut it into pieces about 6.5cm wide and 3.3cm thick. Put pork tripe, pork heart and pork mouth strips into a pot, soak them in clear water, cook them on high fire for about 1 hour, then add pork for co-cooking, add 5g of soy sauce, cooking wine, monosodium glutamate, refined salt and clear water for stewing, take them out and cool them, and cut them into dices as big as peas together with barbecued pork. Cut mushrooms and magnolia slices into diced pieces, boil them in boiling water pot for 1 minutes respectively, take them out and dry them. Wash the fresh shrimps.

3. Put a wok on high fire, add cooked lard to heat it, add diced magnolia slices and stir-fry for 5 minutes, then stir-fry mushrooms for a few times, pour cook the meat gravy and cook for 1 minutes, then put diced pork, fresh shrimps, diced pork, diced pork belly and diced barbecued pork into the wok and cook for 1 minutes.

4. Wash the glutinous rice, soak it in clear water for 8 hours, take it out and drain it, then put it in a cage and steam it with boiling water. Take it out and let it cool a little, that is, put it in a pot on medium heat, add cooked lard, refined salt and warm water and stir-fry it evenly. When the glutinous rice is flavored and fried, put it in a basin and keep warm for later use.

5. set the pot on fire, brush the pot with a little oil and water, and when the pot is red and smooth, scoop the mung bean rice slurry into the pot, quickly iron the center slurry of the pot up and around with mussel shells to form a round bean skin, beat in 4 eggs, spread it evenly in the same way, cover it, reduce the fire, and bake the mature skin for 1 minute.

6. Use a small iron shovel to loosen the periphery of the cooked skin, turn the bean skin over with both hands, sprinkle the refined salt evenly, spread the cooked glutinous rice evenly on the skin, then sprinkle the fried minced meat and chopped green onion, fold the corners around the bean skin neatly, wrap the rice and minced meat, pour the cooked lard along the edge of the bean skin, cut it into small pieces while frying, turn it over quickly, pour the cooked lard, and take it out of the pot.

The main points of making three fresh bean skin:

1. The mung bean rice slurry should be ground evenly without residue;

2. The stuffing should be simmered until it tastes soft and smooth without juice;

3. When frying, the fire should not be too strong, the color should not be too heavy, and the cut pieces should be uniform in size.

Camellia oleifera is a nourishing snack in Beijing. It is made by frying flour in a pot until the color turns yellow and hemp seeds turn brown, adding osmanthus fragrans and bovine bone marrow oil, mixing and rubbing evenly, then putting the evenly rubbed flour tea in a bowl, adding sugar, and making it paste with boiling water. Camellia oleifera tastes sweet and can be used as breakfast or lunch, which is very popular among the people.

noodle tea is usually sold in the afternoon among Beijing snacks. There is a poem that says: "When you wake up in the afternoon, you must always add dried ginger and sesame sauce." Drinking noodles is very particular about how to eat. When eating, you don't need chopsticks, spoons and other tableware, but you can drink the bowl in circles along the bowl with one hand. I am afraid that non-old Beijingers can't eat this way. Why do you want to eat this way? This is related to the taste of noodles tea.

Making materials of persimmon paste collapse:

2,5g of refined flour, 2,5g of soft persimmon and 7,5g of rapeseed oil (about 75g).

The characteristics of persimmon paste collapse:

Sweet, soft and golden in color.

Teach you how to make persimmon batter collapse, and how to make persimmon batter collapse

1. Peel and stalk persimmons, put them into a basin, stir them into paste with a rolling pin, add flour and stir them to get persimmon batter.

2. spread the batter into the "paste collapse" with a hand shovel, put it in an oil pan and fry it until it is medium-cooked. When the "paste collapse" leaves the "portable", turn it over and fry it again until both sides are golden yellow.

main points of making persimmon paste collapse:

the oil temperature should not be too high when frying to avoid burning.

Note that "paste collapse lift" is a round hand-held with a concave side and a convex side and a height of 2 cm, which is made of iron pieces or iron spoons.

haha. It's all right. . .