Broccoli cream cheese and pear apricot soup (broccoli cream cheese &; Pear almond soup)

Ingredients: one 250g broccoli, one big onion, two leeks, 40g ground butter, 855ml stock,150g low-fat soft cheese, two spoonfuls15ml high-quality oatmeal porridge, four peeled pears,175g roasted almonds, 5.70ml milk, salt and fresh. Methods: 1. Cut the broccoli into small flowers and the stem into small pieces. Put it in a saucepan (I think it's a wok), add butter, dissolve it, add leeks, onions and broccoli (leaves are not put). Stir well, stew for 10 minutes (sweating), and add pears. 2. Add oatmeal and stir, and gradually add almonds and milk. Add the soup and seasoning. Stir well and cook slowly 10 minute. Steam the leaves for 5 minutes while the soup is cold. 3. Put the soup and soft cheese into the processor (I think it is a blender) and stir. Add the vegetable leaves and reheat. Serve with French bread.

Then there is Cantonese food.

Crispy lotus seed buns

It is made of semi-fermented flour and pastry (pastry) folded in half, filled with lotus seed paste, wrapped in a round shape and steamed. Its skin is white, layered, soft, cool and tough, sweet and delicious. Fenguo is made by wrapping shrimp, pork and other mixed fillings with lake powder and making them into angular steamed. The skin is thin and white, soft and translucent, and you can see the stuffing in the corner. The stuffing is delicious and sweet. This product has a long history. At the end of Ming Dynasty and the beginning of Qing Dynasty, Qu Dajun's book "Guangdong Newspeak" described the eating custom in Guangzhou: "Soak white rice for half a month and put it in white japonica rice, where it is milled, moistened with lard, bright and thin, and filled with tea sauce, bamboo fat (bamboo shoots), meat particles and goose paste, which is called powder horn." In the 1920s and 1930s, restaurants and teahouses competed to create brand-name dishes to attract customers, and the pink fruit created by a female pastry chef of Sister E in the teahouse was the best, which was called Sister E pink fruit. In the 1940s, the tea fragrance room closed down, and the descendants of Sister E moved to Datong Restaurant, so Sister E powder fruit became a famous snack in Datong Restaurant. After 1950s, it was also used as refreshment in major teahouses and restaurants. Pink fruit has become a highlight of Yangcheng.

Lingjiao cake

It is steamed with water chestnut powder and sugar water. Water chestnut, also known as horseshoe in Cantonese, hence the name. Its color is brown, translucent, can be folded without cracking, it is soft and smooth, refreshing and tough, and tastes extremely sweet. This product is the most famous in Panxi restaurant in Guangzhou. Because it is located in the mouth of the horseshoe. The produced horseshoe powder has fine powder, large crystals and sweet taste, and can be made into various snacks and snacks. The water chestnut cake made from it is a traditional dish of Panxi restaurant, which is suitable for all seasons.

Lunjiao cake

It is made of rice pulp through fermentation and cooking. Its cake body is crystal clear and white, and its surface layer is smooth and flat; Inner eye holes are connected vertically and horizontally, even and orderly; Soft and smooth, sweet and delicious. This product is named after its origin in Lunjiao Town, Shunde County, and has a history of hundreds of years. The "Shunde County Records" written by Xianfeng in the Qing Dynasty contains: "Lunjiao bread, the former literati are parked in the boat every hundred miles. In fact, there was only one famous person at that time. Next to Huafengwei Bridge, there is a stone and a clear spring at the bottom of the river. Its home should be washed with stones to clarify and remove turbidity, which is not used by others. " However, later generations used the method of adding eggs to remove turbidity when cooking sugar, which has been handed down and spread to all parts of Southeast Asia with the footprints of overseas Chinese.

Honeycomb taro horn

Use taro paste as skin, lean pork, shrimp, mushrooms, etc. After frying, the stuffing is made, wrapped into horns and fried in an oil pan. Its skin color is golden, and its surface is covered with small eyes, which looks like a honeycomb. The outer skin is crisp, the inner layer is soft and smooth, and the filling is slightly juicy, delicious and fragrant. This product is a must-have snack in the tea market and is very popular in Guangxi and Hainan. The taro produced in Lipu, Guangxi is the best, so it is also called Lipu taro horn.

Beat meatballs

Playing meatballs is a Hakka soup with rich nutrition and unique flavor. Fresh beef or lean pork is used as raw material, with potato powder, pepper and seasoning. Chop fresh meat into paste with a thick iron pad, add seasoning, squeeze into meatballs, and simmer with pork bone soup. Soft hair plus pills are tender, smooth and crisp, with unique flavor, which is deeply loved by young and old people.

Dip in duck

Duck dipped in duck is a delicious food for Hakka people in summer. May and July are the seasons when ducks are on the market, so you can taste this delicious seasonal dish at any time in Hakka urban and rural areas.

Dip duck with tender duck as raw material and sprinkle with stiff duck, garlic, vinegar, sugar and glutinous rice as ingredients. Slaughter the duck, gut it, wash it, blanch it, smear it with fresh lard and cut it into rectangular pieces. Then soak it in hard oil, gold or garlic vinegar, which has a unique flavor.

Honey barbecue

Traditional dishes. The production method is: cut the peeled semi-fat lean meat into vegetables, put it in a earthen pot, marinate it with seasoning for 45 minutes, string it in a barbecue ring, bake it in the oven for 30 minutes until cooked, pour syrup on it, and bake it for 2 minutes. The meat of this dish is salty outside and sweet inside, with a slight honey flavor. The lean meat is burnt and the fat meat is sweet.