Production process:
① Soak rice in water, dry it, grind it into powder and dry it for later use.
② Put a proper amount of rice flour into a clean basin, add white sugar into a slightly hot oil pan and cook until it becomes sticky, pour in the powder, stir it quickly with chopsticks to spread the heat everywhere, and add red pond, boiled water, chopped peanuts, dried tangerine peel, etc. Finally, stir into a paste.
(3) Take a copper plate, wash it, dry it, coat it with peanut oil, pour in rice paste, steam it in a steamer, and sprinkle fried sesame seeds on the surface to eat.
Some masters who steam 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 with tea. 2. Fried Slot Machine
On holidays, every household will take care of jiaozi. 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 to a little water and stir constantly. Then press the dough sticks into dumpling skins (similar to jiaozi in the north). Put the dry stuffing into jiaozi-like dough and fry it in an oil pan. After cooling, put it in the jar to avoid getting wet. The purpose of oil-fruit twist is to knead the stirred rice flour into tender, strip and round shape in advance, and its frying method and jar filling technology are the same as those of horn.
3. Steamed dumplings
Steamed dumplings are shaped like pomegranates, so they are named "Sante Pomegranate Fruit" and "Sanlixiang" because of their thin skin, refreshing stuffing and fragrant smell. Later generations called the steamed dumpling skin "steamed dumpling" because it is made of flour and needs to be "burned" when eating.
Ingredients: pork stuffing Accessories: wonton skin, eggs, green beans and onions.
Seasoning: sesame oil, soy sauce, salt, pepper, starch, cooking wine and Jiang Mo.
Cooking method:
1. Onion is cut into small pieces and put into a basin to mix well with starch;
2. Stir the pork stuffing, sesame oil, soy sauce, salt, chicken essence, pepper, cooking wine, Jiang Mo and eggs evenly, and add onion and mix well;
(3) Make a steamed dumpling with wonton skin, put a green pea on it and steam it in a steamer for 8- 10 minutes.
Features: soft fragrance, suitable for all ages.
Making steamed dumpling skin
Cut potatoes in half, cook them in a pot, take them out quickly, drain the water, peel them, put them in a basin where flour and raw flour are mixed evenly, stir them with chopsticks and crush them with utensils. When it's not hot, don't crush the potatoes with your hands. Rub the dough into a uniform dough and cover it with a clean cloth in the basin for later use. Zan is an authentic staple food and snack in Hakka cuisine, and it is a general term for Zan. Hakka hairpin takes rice, glutinous rice flour and cassava flour as raw materials, and there are as many as 200 varieties after different processing methods. Authentic Hakka hairpin, the first choice of materials should be refined, such as high-quality rice finely ground into pulp and steamed into transparent and smooth rice reverse skin, and the stuffing should be fresh.
Then the production should be fine, and the rice slurry used for rice inversion must be ground very fine and not sloppy. 2. Fairy hairpin (also called fairy jelly)
Fairy hairpin, also known as fairy jelly. It is made of a kind of "Xiancao" which is abundant in southern Jiangxi, western Fujian and eastern Guangdong. Because only a small amount of "Xiancao" can make boards that are more than ten times the weight of "Xiancao". Therefore, as magical as magic, people will use this kind of "fairy grass" to make food called "fairy hairpin"
Raw materials: fairy grass, 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 Mesona chinensis, and the other is to cook rice pulp with fresh Mesona chinensis. Most Hakka areas are made by the first method. When I was young, I often watched my mother make fairy jelly. May and June every year is the season when Xiancao flourishes. My mother went to the ravine on the hillside to collect fairy grass, then washed and dried the fresh fairy grass, tied it into long strips and stored it. When making, take out a bunch, cut it slightly, wash it with clear water, add a proper amount of edible alkali, put it in a pot to make soup, filter it with clean gauze to remove residue, then pour the juice of the fairy grass with weed residue removed into the pot, slowly inject diluted sweet potato powder in proportion, stir it into a paste with a spoon, take it out and pour it into a prepared enamel basin. After cooling, the fairy will be frozen. Then cut the immortal jelly into small pieces with a knife in a container and soak it in the ritual spring. Even if it is cold, 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 and cool. There is a smell of "fairy" in my heart. 3. Radish hairpin
Ingredients: 300g sticky rice flour, radish 1 piece, 4 mushrooms, 25g shrimp skin, 50g lean meat, salt (a little), chicken essence (a little) and oil.
(1), first put the sticky rice noodles into a paddle with water and add a little salt (not much, because add a little salt when frying).
② Slice the radish (or chop it into small foam), chop the mushroom and lean meat into foam, and wash and fry the shrimp for later use.
3. Heat oil in the pan, stir-fry lean meat and mushrooms, then stir-fry dried shrimps and white radish for a while, and add salt.
4. Pour the stir-fried materials in 3 into the rice flour paddle and stir well.
⑤ Pour the prepared materials into a steaming tray (steam for ten minutes).
Tip: Steamed radish strips can also be cooled and cut into small pieces and fried in a frying pan, which is more fragrant and delicious. 4. Taro Hairpins
Production process:
1. Choose the best taro eggs, wash them, steam them, peel them and mash them while they are hot.
(2) Mix cassava flour, water, etc. Put it into the taro egg paste and stir it evenly to make the taro egg paste have a certain toughness.
(3) Grab a handful and knead it into the shape of an ingot in the figure, scald it with boiling water, take it out, and add various ingredients. 5. Huang Zan
The production method of Huang Chai is quite particular. First of all, choose good dry wood (such as dry tea branches, dry straw, etc.). ), burn these dry firewood to ashes, and add some bayberry leaves (for color matching) and a little quicklime to the ashes (to prevent Huang Chai from getting too cold after eating). Then wrap plant ash in clean cloth, put it in a bucket and soak it thoroughly with water to make plant ash water for soaking rice. At the same time, about 1/3 of glutinous rice and about 2/3 of indica rice were washed, 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 constantly stirred to make the water evaporate without burning, so that it becomes 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 the yellow hairpin were made. 6, bamboo hairpin (also known as thick leaf hairpin, Qingming hairpin)
Ramie is a perennial woody plant, which is evergreen all year round. Bamboo leaf hairpin is deeply loved by villagers and vagrants 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 into green, 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. Eating bamboo sticks regularly can quench hunger and thirst, increase physical strength, remove skin diseases and strengthen the body and bones. It is a natural food suitable for all ages in Xian Yi. 7. Taste cellar hairpin
Ajisen is Hakka's favorite food. Rice is ground into pulp, mixed with a small amount of soil and alkaline water, blanched with boiling water and steamed in a small bowl. Steamed noodles are swollen around, concave in the middle and served with sweet soy sauce (red flavor), so they are called taste pits. There are often fried cellar sticks on the streets of Meizhou, which is a traditional flavor food unique to Hakka people. 8, iron spoon hairpin
Tie Shao Chai is a traditional Hakka snack and the most famous one in Luofu Town, xingning city, Meizhou. When local Hakkas cook snacks for the New Year (from Lunar New Year1February 25th), there will definitely be fried iron spoons. Luofu iron spoon is a round iron spoon with a shallow flat bottom. Generally, winter rice is selected, mixed with a small amount of glutinous rice to make slurry, and then put on a plate. 8. In the early October of the lunar calendar, after the autumn harvest, Hakkas began to make Ciba during the slack season. As the saying goes, "October Ciba burned", which is a fresh and hot portrayal of the newly made Ciba. White and soft Ciba, wrapped in fried peanuts, sesame seeds and fresh sugar, tastes soft and sweet. While tasting Ciba, you may also feel the simple feelings of Hakka people and their yearning for a better life.
Ai Ye Bazin is a traditional Hakka food in Meizhou, which tastes sweet, soft and smooth. At the same time, Folium Artemisiae Argyi has health care function.
1. Material: fresh folium Artemisiae Argyi, glutinous rice flour, stuffing (peanuts, sugar), and white sesame seeds are more fragrant.
2. Remove the stems from fresh folium Artemisiae Argyi, leaving only the leaves, wash them, put them in a pot and boil them in boiling water for about 15 minutes (if they are soft, you can chop them up more), then pick them up and rinse them with clear water several times. Soak for two days to remove the bitter water of mugwort leaves.
3. Grab the dry water and chop it on the chopping board. The worse, the better.
4. Prepare glutinous rice flour, and mix the chopped Folium Artemisiae Argyi into the glutinous rice flour until it becomes dough.
5。 Cut the bamboo leaves wrapped in palm seed into small pieces and put the wrapped moxa cake on them. Steam in a pot for 10- 15 minutes. You can eat it. 9. abacus
This is a traditional Hakka snack, which can be used as both cooking and staple food.
Don't underestimate this dish, it is not easy to be both elastic and smooth, and it is not easy to be both 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 temperature control during mixing. Stir-fry with sesame oil, onion and garlic when cooking, and pay attention to seasoning when cooking. 1. Boiled tofu (also called fermented tofu) is not only the main dish of holidays, but also a special snack of Hakka people in Meizhou, especially the annual Spring Festival reunion dinner.
The production of tofu flower is also very simple. First of all, choose the filling, which is mainly half-fat and half-lean pork, with mushrooms and onions. Cut the tofu into squares, dig a small hole in the middle with chopsticks and put the stuffing in. Sprinkle lard in the pot, turn on a big fire, put tofu in the pot, and wait until it is golden yellow, then add 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 hollowed out and plugged. On holidays, the mountain village is filled with the fragrance of tofu, and every family has that traditional dish on the table. Once upon a time, people who had no money to buy large pieces of meat went to the market to buy half a catty of meat to make tofu, which was a festival. Nowadays, the melted tofu has been put on the table with great momentum and has become a good dish for Hakka people to entertain guests.