Hakka snacks are another part of Hakka diet, and they are "good things" for Hakka people to eat on holidays and weddings and funerals. Almost all kinds of snacks are related to the farming season or reflect a custom. The hairpin is an authentic staple food and snack in Hakka cuisine, and it is a general term for hairpin. Hakka hairpin is made of rice, glutinous rice flour and cassava flour, and there are as many as 2 varieties after different processing methods. For authentic Hakka hairpin, first of all, the materials should be carefully selected. For example, high-quality rice can be finely ground into slurry to steam out the transparent and smooth rice reverse skin. The stuffing should be fresh, and then the production should be refined. The rice slurry used for rice reverse must be finely ground and not sloppy. 1. Practice of dustpan: Soak the rice, grind it into rice slurry, scoop it into a circular dustpan with a diameter of about 3 cm (most people use rectangular iron plates now), shake it left and right to make the rice slurry uniform, and then steam it in the pot with strong fire. After about five minutes, peel off the thin layer of steamed rice paste, put in the fried shredded pork, leek, bean sprouts, fresh bamboo shoots, dried shrimps, mushrooms and other fillings, and roll them into a tube, similar to fried dough sticks. The dustpan is delicate and delicious, and eating too much is not greasy. Immortal hairpin 2, Immortal hairpin (also called Immortal Water Frozen) [2] Immortal hairpin, also called Immortal Water Frozen. It is made of a kind of "fairy grass" which is rich in southern Jiangxi, western Fujian and eastern Guangdong mountainous areas. Because only a small amount of "fairy grass" can be used to make boards that are more than ten times the weight of "fairy grass". As magical as magic, therefore, people will use this kind of "fairy grass" to make food called "fairy hairpin" Raw materials: Xianrencao, water, soil alkali (medicine C), starch, sugar or honey. There are two main ways to make it: one is to cook sweet potato powder with dried fairy grass, and the other is to cook rice pulp with fresh blue fairy grass. Most Hakka areas are made by the first method. When I was a child, I often watched my mother make fairy jelly. Every May and June, it is the season when the fairy grass is flourishing. My mother goes to the ravine on the hillside to collect the fairy grass, and then washes and dries the fresh fairy grass, bundles it into long strips and stores it. When making, take out a bunch, cut it slightly, wash it with clean water, add a proper amount of edible alkali, boil it in a pot to make soup, filter it with clean gauze to remove residues, then pour the juice of immortal grass with grass residues removed into the pot, slowly inject diluted sweet potato powder in proportion, stir it into paste with a spoon, take it out, pour it into a prepared enamel basin, and once it is cooled, the immortal will be frozen. Then cut the immortal jelly into several small pieces in a container with a knife and soak it in the Liquan. Not only is it cooler, but also it is convenient to prolong the storage time. When eating, take a small piece of fairy jelly and put it in a bowl, break it, add white sugar (or honey) and sprinkle a few drops of mint water. The entrance is clear, slippery, soft, cool and cool. There is a smell of "fairy" in my heart. 3, radish hairpin materials: 3 grams of sticky rice noodles, 1 white radish, 4 mushrooms, 25 grams of dried shrimps, 5 grams of lean meat, radish balls, salt (a little), chicken essence (a little), oil practices: ①, first mix sticky rice noodles with water and add a little salt (not much, because a little salt is added when frying materials) ②. ⑤ Pour the prepared materials into a steaming pan (just steam for ten minutes) Tip: Steamed radish can also be cooled and then cut into small pieces and fried in a frying pan, which is more fragrant and delicious. 4, taro hairpin production process: ①, choose the best taro eggs, wash, steam, peel, and mash them into mud while they are hot. (2) Mix cassava flour, water, etc. into the taro egg paste and mix well to make the taro egg paste have a certain toughness. (3) Grab a pinch and knead it into the shape of an ingot in the figure, scald it in boiling water, take it out, and add various ingredients. 5. The method of making yellow hairpin is quite particular. First of all, we should choose good dry firewood (such as dry tea branches, dry straw, etc.), burn these dry firewood into ash, and add some bayberry leaves (for color matching) and a little quicklime to the ash (to prevent the yellow hairpin from being too cold after eating). Then, plant ash is wrapped in a clean cloth and put in a bucket to be drenched with water to make plant ash water for rice soaking. At the same time, about 1/3 of glutinous rice and about 2/3 of indica rice were cleaned, soaked in plant ash water for several hours, and then processed into rice slurry. Then pour the rice paste into the pot and cook it with slow fire, which means that the rice paste should be stirred constantly to make the water evaporate without burning, so as to make soft and tough dough, take it out and put it in a copper basin, then steam it, and then put the steamed dough in a mortar for ten or twenty minutes. In this way, Huang Cancan and tender yellow hairpin were made. 6. Ramie is a perennial woody plant, which is evergreen all year round. Bamboo leaf hairpin is loved by villagers and wanderers because of its strong local flavor. Bamboo leaf hairpin can be made all year round, especially in spring and summer. The production method is to pick fresh tender bamboo leaves, mash them with appropriate amount of japonica rice, glutinous rice and well water in a stone mortar, and bond them to form a green and dripping dough, then knead the dough into small pieces and steam them in a steamer. It can also be fried. After frying, it is golden and crisp, fragrant and moist, and has a unique flavor. Often eat bamboo leaf hairpin, can resist hunger and thirst, long strength, in addition to skin diseases, strengthen the body and bones, and is a natural food for all ages in Xian Yi. 7. Tasty cellar is the most popular food in Hakka. After rice is ground into pulp, it is mixed with a small amount of soil and alkaline water, washed with boiling water and steamed in a small bowl. Steamed noodles swell around, concave in the middle into a nest shape, served with sweet soy sauce (red flavor), so it is called taste cellar. There are often fried cellar chopsticks on the streets of Meixian County, which is a traditional flavor food unique to Hakka people. 8. At the beginning of October in the lunar calendar, after the autumn harvest, the Hakkas began to make Ciba during the slack season. As the saying goes, "In October, Ciba recorded and burned", which is a fresh and hot portrayal of the newly made Ciba. The white and soft Ciba is wrapped in fried peanuts, sesame seeds and fresh sugar, which tastes soft and sweet. While tasting Ciba, you may also feel the simple feelings and yearning for a better life of Hakkas. 9. abacus This is a traditional Hakka snack, which can be used as both a cooking and a staple food. Don't underestimate this dish, it is not easy to be both elastic and smooth, and it is not easy to eat it hot and cold. The abacus is made of cassava and taro starch as the main raw materials, and the technical difficulty in making it lies in the control of temperature when mixing the materials. Stir-fry sesame oil, onion and garlic when cooking, and pay attention to seasoning when cooking. Meat 1. Boiled tofu (also called stuffed tofu) is not only a main course on holidays, but also a special snack of Hakka people, especially for the annual Spring Festival reunion dinner. The making of melted tofu is also simple. First, the stuffing is selected, mainly half-fat and half-thin pork, accompanied by mushrooms and onions. Cut the tofu into square pieces, dig a small hole in the middle with chopsticks and put the stuffing in. Sprinkle lard in the pot, start a fire, put tofu in the pot, the fire should not be big, wait until it is golden yellow, then put salt, soy sauce, monosodium glutamate and other seasonings, and you can eat it. Later, bitter gourd was also cut into circles, and the middle was dug and stuffed. On holidays, the mountain village is filled with the fragrance of melted tofu, and every family's table has that traditional dish. Once upon a time, people who didn't have the money to buy large pieces of meat went to the market to buy half a catty of meat to make tofu, which was a holiday. Nowadays, melted tofu has been put on the dining table in an imposing manner and has become a good dish for Hakka people to entertain guests. Pastry 1. Production process of New Year's hairpin (rice cake or sugar cake): ① Soak rice in water, dry it, grind it into powder and dry it for later use. ② Take a proper amount of rice powder in a clean basin, add white sugar into a slightly hot oil pan and boil it into a thick shape, pour in the powder, stir it quickly with chopsticks to spread the heat everywhere, add red pond, boiled water, mashed peanuts, dried tangerine peel, etc., and finally stir it into a paste. (3) Take a copper plate, wash and dry it, coat the surface with a layer of peanut oil, pour the rice paste, steam it in a steamer, and sprinkle the fried sesame seeds on the surface to eat. Some masters of steaming rice cakes can steam rice cakes until they are crystal clear, just like amber, peanuts, almonds and other dried fruits are completely cooked. It tastes better when served with tea. 2. Fried Slots Every household must make slots on holidays. First, make sesame seeds, peanuts, sugar and coconut into dry stuffing and put it in a bowl for later use. Add a certain proportion of flour, eggs, sugar and lard into a little water and stir constantly, then press it into dumpling skin samples with a flour stick (similar to jiaozi in the north). Put the dry stuffing into the dough and knead it into jiaozi samples, then fry it in an oil pan and pick it up. The purpose of oil fruit and twist is to knead the stirred rice flour into a juvenile shape, a strip shape and a round shape in advance, and its frying method and jar filling process are the same as those of the horn. 3. steamed dumplings steamed dumplings looks like a pomegranate, and it is named "Sante Pomegranate Fruit" and "Sanlixiang" because of its thin skin, refreshing stuffing, fragrant smell and mouth-watering. Later generations called steamed dumplings skin "steamed dumplings" because it is made of flour and needs to be "burned" when eating. Main ingredients: pork stuffing accessories: wonton skin, eggs, green beans, onion seasoning: sesame oil, soy sauce, salt, pepper, starch, cooking wine, Jiang Mo cooking method: ①, cut the onion into small pieces and put it in a basin and mix well with starch; 2. Stir the pork stuffing, sesame oil, soy sauce, salt, chicken essence, pepper, cooking wine, Jiang Mo and eggs, and mix well with onion; (3) Make a steamed dumplings out of wonton skin, put a green pea on the top and steam it in a steamer for 8-1 minutes. Features: fragrant and soft, suitable for all ages. Steamed dumplings peel making potatoes are split in half, cooked in a pot, quickly removed and peeled, put into a basin where noodles and raw flour are evenly mixed, and stir with chopsticks while crushing potatoes with utensils. When it is not hot, crush the potatoes that have not been crushed by hand, make the noodles live into uniform dough, and put them in the basin and cover them with a clean cloth for later use. Precautions 1. Authentic steamed dumplings skin should use a special rolling pin, and ordinary rolling pins are generally used at home, so that the outside can be folded like a lotus leaf skirt. 2. When wrapping steamed dumplings, you don't need to close your mouth. Hold the edge of steamed dumplings with your thumb and forefinger and gently close it. In fact, it is easier than wrapping buns. ③ Before steaming, you must spray water on the surface of steamed dumplings, because when rolling steamed dumplings skin, you need to add a lot of flour to press out the lotus leaf skirt. If you don't spray water, the steamed steamed dumplings skin will be very dry. 4. Stir-fried rice (fried rice) is a must for every household. Production process: Cooked sticky rice or glutinous rice is dried in the sun, and then the dried rice is mixed with sand, heated and fried in an iron pan, and some are fried with tea, which is called fried rice. Then, Sichuan sugar is fried into syrup, and the ingredients such as fried rice, peanut kernels and sesame seeds are put into the syrup, stirred and picked up, put into a wooden frame made of plates, compacted and leveled, and cut into rectangular small pieces with a knife. Fried rice tastes sweet and crisp, which is a favorite food for adults and children. Playing fried rice is very technical, not only the ingredients should be in proportion, but also the "temperature" should be paid attention to when frying syrup. If you don't get it, you won't be able to get it into pieces, but it will become a loose rice. Generally speaking, a bucket of fried rice should be mixed with 2.5 Jin of Sichuan sugar, which can only be more, not less. Special attention should be paid to the "temperature". Experienced people put a bowl of clear water on the stove, and Sichuan sugar will start to thicken at a certain time. Drop a little syrup in clear water with bamboo chopsticks. If it has become a "pine nut point", immediately put out the flame at the bottom of the pot, put the fried rice into the pot and stir it constantly, and try the fried rice by hand. 5. Mooncake (also called Yuet Moon Cake, commonly known as moon cake) Besides the Spring Festival, the biggest festival is the Mid-Autumn Festival. When it comes to the Mid-Autumn Festival, we have to mention Mooncake. When all kinds of moon cakes are displayed in front of us in the market, Hakka people still keep the most traditional Mid-Autumn Festival cake, which is baked with white sugar, rice flour, sesame seeds, peanuts and melon strips.