Every time I watch a costume drama, I will be fascinated by the various exquisite snacks and snacks in it, and my attention will shift from the plot to the snacks every time. It is really exciting! In ancient times, dim sum styles were certainly diverse, but do you know which pastries have been passed down to this day?

1. Golden Cake

Golden cake began in the Qing Dynasty. It was originally called hawthorn cake and is a traditional flavor food in Beijing. The Empress Dowager Cixi loved this bite and sent someone out of the palace to buy hawthorn cake. Not only did she appreciate the smooth, delicate, sweet and sour taste, but she also loved the golden color, which was reserved for the royal family. So Chrysostom Kai and Yu gave him the name "Golden Cake".

Ingredients:

500 grams of red fruit, 350 grams of white sugar, 5 grams of osmanthus paste, and 7.5 grams of alum.

Production process:

1. Wash the red fruits with clean water, put them into a copper pot, pour in water, cook over high heat for 10 minutes, take out the red fruits, rub them with shredded cheese, and remove. Put the skin and seeds into a basin together with the osmanthus paste and set aside.

2. Pour 150 grams of water into a copper pot, add sugar, bring to a boil and simmer for 15 minutes. At the same time, put alum into another copper pot, pour 50 grams of water, and bring to a boil over high heat until the alum melts.

3. Pour the boiled sugar water into the basin containing the red fruits, stir evenly in one direction while it is hot, then pour in the melted alum water, and stir evenly again. Then pour it into a 7-minute-high rectangular iron mold, flatten it, and cover it with a piece of thin oil paper. After cooling, cut into 5-inch square pieces and place on a plate.

2. Date and Yam Cake

Date and Yam Cake is a delicacy in "A Dream of Red Mansions" and was a tonic taken by Qin Keqing when he was ill. Date mud and yam cake is easy to digest and tastes sweet. Red dates can replenish qi and blood, and yam can strengthen the spleen and stomach. It is a good nourishing snack for people suffering from diseases such as Keqing.

Ingredients:

650 grams of fresh yam, 100 grams of seedless red dates, 1 tablespoon of wolfberry, 4 tablespoons of rock sugar, 3 tablespoons of glutinous rice flour

Production process: < /p>

1. Wash the seedless red dates and wolfberries, and soak them in water for one night. Peel and cut the yam into thin slices, soak in water and set aside.

2. Boil half a pot of water, add yam slices, sprinkle with 1 tablespoon of sugar, mix well, steam over high heat for 25 minutes, take out and let cool.

3. Cut the red dates into thin strips, put them into the pot and sprinkle with 3 tablespoons of sugar, mix well, steam over high heat for 15 minutes, take out and let cool.

4. Press the cooled yam into a puree, add 3 tablespoons of glutinous rice flour, knead it with your hands to form a yam dough, and let it rest for 15 minutes.

5. Mash the steamed red dates with a spoon, put them into a juicer and beat into jujube puree, take them out and set aside.

6. Take an egg-sized piece of yam dough, press it into a cake shape, add an appropriate amount of date paste as filling, roll it into balls with your hands, and place them one by one on a plate.

7. Boil the water in the pot, put in the jujube paste and yam cake, steam over high heat for 10 minutes, take it out and add wolfberry for decoration, and it is ready to eat.

3. Taishi Cake

This kind of cake was invented by Wen Zhong, the Taishi of King Zhou of the Shang Dynasty. When King Wu attacked Zhou, King Zhou sent his grand master Wen Zhong to lead his troops to resist. Wen Zhong made a sweet cake as dry food for the march. Among the eight major items of Beijing-style pastries is Taishi cake. The fillings include date paste, bean paste or white sugar, etc.

Ingredients: (make 50 pieces)

2.5 kilograms of refined flour, 300 grams of diced ham, 500 grams each of bean paste, sugar, and fresh pork, 30 grams each of refined salt and chopped green onion, 20 grams of soy sauce grams, 1.6 kg of cooked lard

Production process

1. Knead the dough: first mix flour (l kg) and lard (500 g) into crispy noodles; then use flour (1.5 kg), lard (200 g), cold water (450 ml), mix in 3 times and knead into dough.

2. Put the sugar into a bowl, add diced ham and lard (100g), and mix into the sugar leg filling. Cook the fresh meat and cut it into small cubes, add salt, soy sauce, and chopped green onion and mix into the meat filling.

3. Forming: First flatten the kneaded dough, put the puff pastry in the middle and wrap it flat, roll it up and cut it into 50 small balls with a knife, press each small ball flat with your hands. Wrap the core (sweet wrapped in sugar legs, washed sand, salty wrapped in meat filling), and then flatten into a cake shape.

4. Heat the pot, add lard (800g), when the oil temperature reaches 30% hot, put the cake into the oil pan and fry until the skin is crispy and the heart is translucent, remove and control the oil. .

4. Chestnut cake

Beijing snack. It is made with chestnut puree sandwiched with golden cake slices and Chengsha filling. The cake is divided into five layers, with yellow chestnut puree on the top, middle and bottom, and red and brown gold cake and Chengsha in between. The color is bright, the texture is soft and delicate, and the flavor is sweet and delicious.

Ingredients: (make 120 pieces)

1 kilogram of chestnuts, 310 grams of gold cake, 450 grams of sand filling, 5 grams of green plums, 300 grams of white sugar, and 2.5 grams of melon seeds

Preparation:

1. Wash the chestnuts, make a small slit on the skin with a knife, put them in a pot of cold water, the water should cover the chestnuts, cook over high heat for 20 minutes, take them out and peel them. Peel and steam in a basket for about 1 hour. When the chestnut meat is soft and rotten, mash it and knead it evenly to form chestnut puree. If the puree is dry and loose, add water and sugar appropriately.

2. Cut the golden cake (300g) into four large pieces 13cm long and 10cm wide, and cut the rest into small diamond-shaped pieces. Cut the green plums into thin strips; wash the melon seeds; add 300 grams of sugar to cold water to make a sticky syrup.

3. Place a damp cloth on the chopping board, take 200 grams of chestnut puree and divide it into three equal parts. First spread one part on a damp cloth, use a knife to spread it into a rectangular piece 13 cm long and 10 cm wide, put a large piece of golden cake on it, then take a part of the chestnut puree and spread it into the same size piece, and take a quarter of it. Spread the Chengsha stuffing on the second layer of chestnut puree and spread it evenly, then cover it with a layer of chestnut puree slices. Make 4 pieces according to this method. Finally, green plums, melon seeds and golden cake slices cut into diamond shapes are used to decorate the cake surface with various patterns to make chestnut cake.

4. When eating, cut the chestnut cake into small squares, place it on a plate, and pour sugar juice on it.

Tips:

The best chestnuts on the market now come from Kuancheng. Kuancheng has a unique geographical location, a climate with four distinct seasons, and all conditions are most suitable for chestnut growth. With its unique characteristics of fragrant, sweet and glutinous, Kuancheng chestnut has always been loved by diners. However, driven by profit, there are many adulterers nowadays. Therefore, even if you buy expensive chestnuts, they may not be pure Kuancheng chestnuts. Chengde Shenli Food has always adhered to the concept of "quality builds brand", strives for excellence in material selection, and hand-selects every particle. Whether it is raw chestnuts or bagged chestnuts, it ensures the purity of the place of origin. It is a leading brand in the chestnut industry.