The practice of rice cake soup introduces the cuisine and its effects in detail: fine staple food, lung moistening and conditioning recipe, diuretic recipe, heat-clearing and detoxicating recipe, taste: sweet technology: cooking rice cake soup: main material: red beans100g, auxiliary material: rice cake150g, tremella (dried) 5g, seasoning: sugar 25g to teach you. 2. Add rice cake strips when the red bean soup is almost cooked; 3. Just wait until the rice cake strips are soft and add sugar to eat. Small iron stone-food phase grams: red beans: carp and red beans cooked together, both of which can promote diuresis and reduce swelling, and have a good effect on treating nephritis and edema. However, it is precisely because of the powerful diuretic function that normal people should avoid eating both at the same time and try to eat them every few hours. Whether they can be eaten together varies with people's physique. Introduce the practice of Tibetan snack yogurt cake in detail: Tibetan snack technology: fried yogurt cake making materials: teach you how to make yogurt cake, how to make yogurt cake, and stir with yogurt, ghee, sugar, flour, etc. , and then fried. The method of Fujian snack pancakes is introduced in detail: Fujian snack technology: fried pancakes are made of 2500 grams of rice, 2500 grams of leeks, 7500 grams of bean sprouts, 75 grams of ginger, 500 grams of shrimp oil and 250 grams of flower butter. The characteristics of pancakes: light yellow color, crisp bottom, tender dough and delicious taste. Teach you how to make pancakes, how to make pancakes 1. Soak rice in clear water for 2 hours, wash it, scoop it up, add 7000 grams of clear water, grind it into slurry, put it in a basin, add shrimp oil and stir well. Remove bean shells from bean sprouts and wash them; Wash leek, cut into sections about 3.3 cm long, and mix with bean sprouts; Ginger is cut into fine powder. 2. Put the pot on a strong fire. When it is 80% hot, spread peanut oil evenly on the surface of the pot. First, add a little ginger, then add 200 grams of mixed vegetable materials, then pour 200 grams of slurry, cover it, and wait for 5 minutes to uncover the lid. When the pulp is cooked and the pulp bottom is yellow, shovel it on the plate with a spatula and make 50 plates according to this method. Cooking essentials of pancakes: use slow fire when frying, not strong fire. This paper introduces the practice of Shanghai snack milk flour cake in detail: Shanghai snack technology: the making materials of fried milk flour cake are: 200 grams of flour, 250 grams of fresh milk, 0/00 grams of sugar/kloc-,75 grams of raw oil and 200 grams of jam. Introduction of milk powder cake: Shanghai Volkswagen alias point. It started in 1930s and was created by local pastry chefs in Shanghai. Milk flour cake is characterized by golden color and rich milk fragrance. Teach you how to make milk powder cake, how to make milk powder cake 1. Add flour, sugar and milk into the basin to make flour paste. 2. Heat the pan, put a little oil in the pan, then pour in half a spoonful of batter, spread it out into a round pancake, turn it over when frying until golden brown, and fry the other side until golden brown. When eating, spread some jam on the cake and roll it up. The key points of making milk flour cake: after the batter is poured into the pot, the pan should be rotated continuously to make the batter evenly spread. The method of Chongqing snack butter peanut candy is introduced in detail: Chongqing snack technology: fried butter peanut candy is made of Sichuan sugar 23.5 kg, peanut kernel 22.5 kg, butter 2.5 kg, baking soda 500 g, salt 150 g, production oil 150 g, liquid glucose 3.75 kg and vanillin 30 g. Brief introduction of butter peanut candy: butter peanut candy is a famous product of Chongqing Guanshengyuan Food Factory, which has a history of more than 40 years. Its making method is based on peanut chocolate, which not only has the common characteristics of crispy peanut products, but also has salty taste in sweetness, making the taste more comfortable and delicious. As early as the 1940s, it was well received by Chinese and foreign consumers, and now it still maintains the original features of this product. Characteristics of butter peanut candy: specifications: square, complete and uniform particles, smooth bottom, peanut particles can be seen on the side. 0/80 ~ 200 capsules per kg/kloc. Color: Sugar body and peanut kernel are yellow. Organization: crisp and delicate, not soft. Taste: sweet, crisp, slightly salty and odorless. Teach you how to make buttered peanut candy and how to make buttered peanut candy 1. Stir-fry before selecting peanuts: Boil the sugar water and add peanuts. When the sugar water rises to the boiling point again, cover and cook for about 5 minutes. When the temperature reaches 1 15℃, uncover and cook for a while. When the temperature reaches 125℃, add butter, stir-fry and cook, and when the temperature reaches about 140℃, finish taking out the pot. 2. Add baking soda and vanillin after taking out the pan: firstly, mix baking soda and vanillin with water into paste, stir-fry while adding materials, stir-fry the pan for 20-30 times, then pour it on the chopping board, spread it out, scrape it flat, cool it and form it with a hob. 3. The operation should be fast and accurate: the scraping action should be fast, and the number of times of frying should be strictly controlled. The method of stir-frying eight-treasure rice with Shanghai snacks is introduced in detail: Shanghai snack technology: stir-frying eight-treasure rice is restrained by 200 grams of glutinous rice, sugar lotus plums, dried prunes, shredded red and green melons, candied dates, longan meat10g, sugar150g, cooked lard100g and wet raw flour 65438. Introduction of fried rice with eight treasures: The special snacks in Shanghai and Jiangsu and Zhejiang are another way to eat rice with eight treasures. The characteristics of fried eight-treasure rice are soft, smooth, sweet and delicious. Teach you how to cook fried rice with eight treasures 1. Wash the glutinous rice, soak it in clear water for 1-2 hours, put it in a pot, sprinkle some water slightly, and steam it in a cage for 30 minutes until cooked. 2. Add cooked lard, water and white sugar to the pot, cook until the sugar is dissolved, thicken with wet raw flour, pour in glutinous rice, stir well, and finally add lotus plums, green plums, shredded red and green melons, candied dates, longan pulp and osmanthus flowers, and mix well to serve. How to make fried eight-treasure rice: If you like to eat thin glutinous rice, you can add more water when frying, and the frying time should not be too long. The method of Shanghai Crab Shell Yellow, a snack in Shanghai, was introduced in detail: Shanghai Snack Technology: Baking Method The ingredients of Shanghai Crab Shell Yellow were: refined flour1100g, old yeast 400g, edible alkali 40g, clean lard 250g, sugar 700g, maltose 50g and raw sesame 500g (about 654300g). Stick a layer of sesame seeds on the cake surface and bake it on the furnace wall. The fillings are salty and sweet, and the salty ones are onion oil, fresh meat, crab powder, shrimp and so on. Sweet ones are sugar, roses, red bean paste, jujube paste and so on. Because this kind of cake looks like a crab shell, its color is as deep red as the back of the crab shell after cooking, so it is called "crab shell yellow". Shanghai crab shell yellow features: golden color, crisp and sweet. Teach you how to make Shanghai crab shell yellow and how to make Shanghai crab shell yellow 1. Pig suet is diced, and sugar suet is made from soft sugar. Add 50 grams of caramel water to make caramel water, add 750 grams of flour to the basin, add cooked lard and knead into crispy noodles. 2. Put 350g of flour into another basin, add100g of boiling water and mix well to form snowflake flour. After a little cooling, add about 400g warm water or cold water, add chopped old yeast powder and knead it evenly, let it stand for 1 hour, then mix it with edible alkaline water and knead it evenly. 3. Put the fermented dough on the chopping board, roll it into a rectangular dough cover with a thickness of about 0.3 cm, roll the crispy dough into a circle and put it on the dough cover, spread it out evenly by hand, roll it into a circle from outside to inside, roll it into a rectangular dough cover with the above shape, then fold it into three layers, roll it flat and round, pick out dough cover blanks weighing about 20 grams each, and lay them flat on the chopping board. Press the dough blanks into round dough pieces with thick middle and thin edges one by one, wrap 5 grams of sugar board oil diced, knead them together, pinch them down, press them into a flat circle, coat one side with caramel water, dip a layer of sesame seeds, pat a little cold water on the other side (that is, collect the noodles), and then bake them in the oven until golden brown. The key points of making Shanghai crab shell yellow: 1. The yeast surface should be thoroughly rubbed until the surface is smooth and not sticky. 2.200g of yeast flour is put into150g of crispy noodles; When baking, the heat should be even, and the fire should not be too big to avoid burning. This paper introduces in detail the practice of Sichuan snack egg biscuit (salty): Sichuan snack technology: Roasted chicken egg biscuit (salty) is made of refined flour 500 g, eggs 250 g, pork fat and lean meat 250 g, sugar 300 g, cooked lard and pickled mustard tuber 200 g, Sichuan salt, soybean oil, cooking wine, monosodium glutamate and pepper. The characteristics of egg-baked cake (salty): crisp outside and soft inside, salty and delicious. Teach you how to make an omelet (salty) 1. The meat is cut into mung bean-sized particles with a knife, and the mustard tuber is washed and cut into particles of the same size. Heat a wok, stir-fry the meat until fragrant, add Sichuan salt, soybean oil and cooking wine, and finally add chopped mustard tuber, monosodium glutamate and pepper to stir fry. After mixing well, the pot becomes salty. 2. The method of batter and baking is the same as that of Sichuan sweet egg cake. Key points of making baked egg cake (salty): It is the same as the baked egg cake with sweet stuffing in Sichuan. The method of Shandong pancake, a Shandong snack, is introduced in detail: Shandong snack technology: baking method Shandong pancake is made of millet1000g, soybean100g and a little oil. Shandong pancakes are characterized by thick paper, brownish yellow, soft and chewy, slightly sweet and sour, and are traditional snacks made of coarse grains in central and southern Shandong. Teach you how to make Shandong pancakes 1. Wash soybeans and millet, first boil 500g of millet until it is 70% mature, take it out, and cool it. Add water to the remaining 500g of millet and soybeans, grind them into rice paste, and put them into a pot to make them slightly sour. 2. Heat the pancake batter, apply oil once, pour a spoonful of rice batter into the center of the batter with your left hand, push the rice batter and pancake batter clockwise into a round cake shape with your right hand, cook it after pushing it evenly, which takes about 1 minute, then scrape the edge of the pancake with a scraper and lift it with your hands (about 10). Key points of making Shandong pancakes:/kloc-. Rice paste should be thick and thin, too thin and not easy to spread, too thick can be mixed with appropriate amount of water; 2. The paving speed should be fast and the thickness should be uniform; 3. Tobacco seeds should be heated evenly, and it is not advisable to use strong fire to avoid burning.