Guess meatball and wheat cake. The making method is basically the same as that of ordinary home-cooked wheat cakes. It's just a little smaller. Chop lean meat into paste (commonly known as "meatball paste") to make stuffing. When eating, use three sticks, hold a stick in your left hand to hold the wheat cake on the plate, and hold it with a pair of sticks in your right hand, dip it in soy sauce and vinegar, and then you can eat it. There is something more exquisite, called "chicken irrigation". That is, after the pork wheat cake is cooked, take a small hole at the edge of the wheat cake, pour it into the egg meter to make it evenly distributed on the whole wheat cake, and then bake it in the pot to eat.

Egg white sheep tail

First, add sugar to the bean paste to make it paste, knead it into balls, and coat it with clean oil; Beat the egg white (except the yolk) and add a little stone powder; Then put the greased balls into the prepared egg white, cover them evenly with 1 egg rice, and fry them in the oil pan twice. Sprinkle some sugar when filling the basin, it tastes oily but not greasy, crisp and delicious.

Shuijin cake

At the end of the lunar calendar, every household should steam and knead japonica rice flour into strip-shaped rice cakes, soak them in water and store them with alum. I am proud of it. I often store it in February and March next year. Steamed glutinous rice is made into blocks or thick sheets, which is called "mashing". Some glutinous rice is soaked in water for a long time. In recent years, most of them have changed from household manual production to workshop mechanical processing, and most urban residents have changed to buy food at any time instead of soaking in water for a long time.

Tofu balls

Tofu is twisted with a knife, divided into small circles, dipped in starch, boiled in soup, and seasoned. This is a special snack by the sea, delicious and smooth. Mix tofu and minced meat evenly, knead into small balls, and then fry them in Jamlom oil to make meatballs. Add seasoning when eating, similar to braised lion's head.