what are the top p>11 local breakfast snacks

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What are the top ten most distinctive breakfast snacks in China?

secret pumpkin porridge

materials: pumpkin glutinous rice flour, crystal sugar,

practice: 1. wash pumpkin, peel and remove pulp, and cut into large pieces.

2. Use a steamer or microwave oven to make pumpkin puree. Put the pumpkin pieces into a special steamer for microwave oven, add appropriate amount of water to the lower layer of the steamer, cover it, and heat it in microwave oven at high heat for about 11 minutes.

3. Take out the steamed pumpkin, use chopsticks or fork to see if the pumpkin has been steamed thoroughly, then put it in a container and press it into pumpkin puree with a small spoon while it is hot. Don't use all the pumpkin puree, but leave some for pumpkin pie.

4. Put the pumpkin puree into the soup pot, add water to boil, and the ratio of water to pumpkin puree is 2: 1.

5. when the water is boiled, take a small bowl and mix the glutinous rice flour with water to make a paste.

6. After the pumpkin puree is boiled, add a spoonful of glutinous rice paste to the soup pot with a spoon, and keep stirring to prevent the glutinous rice paste from caking. After reaching the desired consistency, it is not necessary to add glutinous rice paste.

7. Cook for a while and then add rock sugar or white sugar to taste.

carrot and clam porridge

Ingredients: 1 pot of porridge bottom, 111g of clam meat, 1 carrot, 5g of shredded ginger and 51g of asparagus

Practice: 1. Boil the porridge bottom, add it, and cook the carrots for 11 minutes;

2. Add the soaked clam meat and shredded ginger and continue to cook for 15 minutes;

3. Dice asparagus in hot water and mix with a little salt. Eat it with carrot and clam porridge.

breakfast oatmeal cake

ingredients: butter ... 61g of sugar ... 51g of eggs ... flour ... 111g of baking powder ... 1 teaspoon of oats ... 75-111g of milk ... 111ml of raisins ... as you like, chopped peanuts

Practice: 1. Heat butter to dissolve into liquid, then mix with sugar and stir well.

2. Beat an egg into butter sugar and stir well.

3. Sieve the flour, then mix it with oatmeal and baking powder, pour it into step 2 in one breath, stir it into batter, and then add milk, raisins and peanuts into the even batter, and all kinds of nuts you like can be put in, such as walnuts, melon seeds, almonds and chocolate beans for baking ...

4. Divide the batter into several small cakes.

red bean milk sago dew

ingredients: red bean paste (which can be bought on the street, preferably made by yourself), sago, milk and rock sugar

method: 1. Wash sago and soak it in hot water for 31 minutes. Stand by.

2. put water in the pot, bring it to a boil, and add a proper amount of rock sugar (according to personal taste).

3. After all the rock sugar melts, add the soaked sago and stir slowly in one direction.

4. when the sago is cooked until it is translucent, and there is only a small white spot in the middle, pour in the milk and add a proper amount of red bean paste. You can turn off the fire after boiling

Jasper vegetable rice rolls

Ingredients: cabbage leaves, 2 pieces of rice, half a bowl of green tomatoes and peppers, 11 grams of parsley

Seasoning: salt, sugar, rice vinegar and mushroom essence

Practice: 1. Put the cabbage in a boiling water pot, blanch it for 2 minutes, take it out, put it in a bowl, add a little sugar, and soak it in rice vinegar for 21 minutes

. Add rice, add salt to chopped coriander, stir-fry mushroom essence evenly

3. Put the fried rice on cabbage leaves, roll it into rolls, cut it into sections and put it on a plate to introduce some local breakfast.

Practice of authentic spicy soup in Xi 'an:

Materials: 311g of flour, 51g of coriander, 51g of spinach, 51g of vermicelli, 51g of kelp, onion and onion. 5g of refined salt, 11g of pepper, 5g of soy sauce and 5g of vinegar.

Production method:

1. Add salt into flour, add a little water and knead it into dough, and then add water continuously until sticky and elastic gluten and gluten water are kneaded.

2. Put water on the fire to boil, and add gluten. When the gluten is cooked, pour the gluten water into the pot, and when the soup is thickened, add coriander, spinach, vermicelli, kelp, onion, Jiang Mo, salt and pepper, and bring to a boil.

Method for making hot rice noodles in Hanzhong:

1. Add water to rice flour to make rice slurry, and then add rice with moderate hardness;

2. Mash the rice with a spoon and soak it in the rice slurry for one night;

3. Pour the mixture into a container, beat it at high speed for a few minutes, and then filter it with a sieve;

4. Press-filter the rice residue remaining in the filter screen into the rice slurry with a spoon;

5. Just steam it by steaming cold rice noodles.

Note:

1. Hanzhong rice skin should be steamed a little thicker and cut wider, which will be authentic;

2. Sticky rice noodles are commonly referred to as incoming rice noodles, which are put together with glutinous rice noodles in China store. Don't use rice flour from American stores, it tastes wrong and has small grains;

3. Cold rice noodles must be completely cold before they can be peeled off, otherwise they will stick;

4. The purpose of adding rice is to make cold rice noodles soft, and the cold rice noodles steamed with whole rice noodles are too hard. This amount of water is only a reference, and can be added or subtracted according to your own preferences. If you like it hard, add less water, and if you like it soft, add more water. But you can't add or subtract too much water, please remember.

Lanzhou beef Lamian Noodles method:

Ingredients: beef 511g Lamian Noodles (you can buy ready-made Lamian Noodles)

Accessories: coriander 211g garlic sprout 511g onion ginger grass fruit aniseed pepper pepper pepper chicken essence

Production steps:

1. Wash the beef, and remove the blood and bloodshot in the meat.

2. Put cold water in the pot, cut the beef into pieces with a square of 11cm, and cook together.

3. Boil the water, reduce the heat, skim the blood and foam, stir the meat at the same time, and then skim the foam for about 5-11 minutes.

4. seasoning: ginger, onion, tsaoko, aniseed, cinnamon, ginseng, rock sugar, nutmeg, pepper, dried red pepper and 3-4 cloves.

5, low heat for 41 minutes. Try it with chopsticks until the meat is rotten. Add salt and cook for another 11 minutes.

6. Cut the green radish into pieces, and start another pot. Put half the original soup just made, half the water, and put the radish slices in. Add pepper powder, chicken essence, monosodium glutamate and salt and start cooking. Boil the soup and drop the sesame oil.

7. Cook noodles, fish noodles out of the pan, and add radish soup, coriander, minced garlic, beef and Chili oil.

Regan Noodles's practice:

Raw materials: noodles, spicy radish, sesame oil, sesame paste, soy sauce, salt and coriander.

Production steps:

1. Prepare the noodles with alkaline water first;

2. Dice the spicy radish;

3. Slowly mix sesame paste with sesame oil, then add proper amount of soy sauce and salt and mix well;

4. Shake the noodles and put them into a boiling water pot. When they are eight-ripe, take them out and drain them.

5. Spread the noodles in a large flat plate, pour sesame oil on it, and blow it with an electric fan to prevent the noodles from sticking to each other;

6. Before eating, quickly scald the cold noodles in boiling water, drain the water and put them into a bowl. Pour the prepared sesame sauce and diced radish on the noodles, sprinkle with diced coriander and mix well.

The method of Beijing bean juice fried dough sticks:

1. Screen the mung bean impurities, wash them clean, put them in a pot and soak them in cold water (warm water is used in winter, the amount of water is 2 times higher than that of mung beans) for more than ten hours. When the bean skin is twisted by hand, remove it, add water and grind it into a thin paste (the finer the grinding, the better), and the thin paste is about 2.65 kg per kilogram of mung beans. Then, add 1.5 kg of slurry water (that is, the clear water left out when making bean juice and starch in the previous period) into the thin paste, and add no less than 1.2 kg of cold water to filter, and about 17 kg of slurry and 2 kg of bean dregs can be filtered out.

2. Pour the slurry into a vat and settle overnight. White starch precipitates to the bottom of the vat, with a layer of grayish brown black powder on it, followed by a layer of raw bean juice with grayish green color and thick texture, and the top layer is floating foam and slurry. Skim off the floating foam and slurry, scoop out the raw bean juice (about 8 kg of raw bean juice, about 511 g of starch and a small amount of black powder), and precipitate it again before cooking, and precipitate it for six hours in summer. It precipitates overnight in winter. After settling, skim off the slurry on it.

3. Put a little cold water into the pot, bring it to a boil with high fire, then pour in raw bean juice. When the bean juice rises gradually and comes out of the pot, immediately switch to low fire for heat preservation (you can't use high fire at this time, otherwise it will turn into hemp tofu), and serve it with spicy pickles.

The method of Shanghai glutinous rice dumplings:

1. Wash 1,111 grams of glutinous rice and soak it in clear water for about 2 hours.

2. 311 grams of minced pork, three eggs, ginger, pepper powder, salt and chicken essence

3. Spread special wet gauze in the steamer, take out the soaked glutinous rice and spread it on the gauze, prick a few holes with chopsticks, and steam for 21 to 31 minutes. If you want to eat soft, sprinkle water several times during steaming.

4. Steamed glutinous rice is poured into a pot, cooled slightly, mixed with minced meat, eggs, pepper powder, salt, chicken essence and Jiang Mo, and tasted salty.

5. There are many ways to eat glutinous rice balls, such as frying, boiling, roasting and heating in a microwave oven.

Shandong pancake method:

Material: 1111 grams of millet and 111 grams of soybeans.

Production steps:

1. Wash the millet and soybeans. First, 511 grams of millet is boiled until it is 71% ripe, then it is taken out, cooled, ground with another 511 grams of raw millet and soybeans, ground into rice paste with water, and put in a pot to make it slightly sour.

2. Heat the pancake batter (the fire should be slow and even). Put a spoonful of rice paste in the center of the batter with your left hand, and push the rice paste clockwise as soon as possible with your right hand. At this time, push the spread batter with a knife and it will be cooked in about 1 minutes. Scrape the edge of the pancake along the edge with a scraper, lift it with both hands, and add paper to the pancake, which is brown, soft and tender, slightly sour and sweet.

authentic Chongqing hot and sour powder method:

raw material: sweet potato powder pellets, about 81 grams.

ingredients: mustard tuber, chopped peanuts, coriander and chopped green onion.

seasoning: 1 tsp of light soy sauce, 2 tsp of vinegar, 1/2 tsp of mashed garlic, 1/4 tsp of white pepper, 1 tsp of Chili powder, 1/2 tsp of pepper powder and 1/2 tsp of white sesame.

Production steps:

1. Put Chili powder, pepper powder and white sesame seeds in a small bowl with high temperature resistance according to the ratio of 2: 1: 1;

2. Fill a spoonful of oil with a frying spoon, heat it on the fire until it smokes, then pour it directly into a small bowl, and mix all the ingredients evenly to make oil pepper;

3. Add soy sauce, vinegar, garlic paste, white pepper and chicken essence into the bowl;

4. Boil a small pot of water, boil the sweet potato powder for 5 minutes and then take it out;

5. put the powder in a bowl filled with juice, pour in the soup boiled with sweet potato powder, and put oil pepper, chopped green onion, coriander and mustard tuber on the surface. Northern specialty breakfasts

Millet porridge, pancake eggs, scallion cakes, pancake fruit, steamed cakes, bean curd (with salt), eight-treasure porridge, steamed bread, etc.

I'm from the south. I've been studying in the north for the past two years, and I've seen many breakfasts that I haven't seen before, but I don't think they are as rich as those in the south. Northerners don't seem to pay much attention to breakfast, especially in the northeast, and some don't eat them. Features

Cantonese cuisine is one of the eight major cuisines in China. Cantonese cuisine consists of Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. This entry is basically about narrow Guangzhou cuisine, which is not as bright as Chaozhou cuisine and Dongjiang cuisine. In fact, Cantonese cuisine is represented by Shunde cuisine. Its biggest feature is light and delicious. There is a saying in the Pearl River Delta: "Everyone can eat with his back facing the sky." It reflects that its cooking ingredients include almost all animals and cover a wide range. Besides pork, beef, fish and chicken, it also includes snakes, raccoons, dogs, cats, monkeys, rats, snails, insects, worms, chicken feet, duck tongues, bullwhip and beef offal. Famous dishes include five snakes, roast suckling pig, dragon and tiger phoenix, winter melon cup and old fire soup. Although there are countless cooking methods for Cantonese cuisine, steaming, frying and frying are the most common cooking methods in restaurants, because this method takes a short time and conforms to the cooking philosophy of bringing out umami flavor.

Chaozhou cuisine and Dongjiang cuisine are unique due to their geographical customs. They are said to eat in Guangzhou, eat in Chaozhou and taste in Chaozhou. Chaozhou snacks are also the most abundant and delicious in Guangdong. Come to Guangzhou without a whim, and walk in vain. Besides the numerous historical sites and unique culture in Chaozhou City, Chaozhou cuisine is exquisite, light and rich.

Please refer to my blog in Baidu Space:

Wonton in Hong Kong

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Chinese New Year in Winter

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Morning Tea

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My Breakfast-Radish Cake

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Children.

Anhui cuisine is the main representative of Hubei cuisine and one of the eight major Chinese cuisines. Anhui cuisine originated in Shexian County and developed in Jixi as "Hui Gang Chef". The fame of Huizhou cuisine goes hand in hand with the prosperity of Huizhou merchants. During the Ming and Qing Dynasties, wherever Huizhou merchants set foot, there were Huizhou Cuisine Pavilions. The most valuable place: the formation and development of cheap American Huizhou cuisine is closely related to Hubei's geographical environment, economic products and customs. Hubei is located in the southeast of the motherland, in the hinterland of East China, referred to as "Anhui". The world-famous Huangshan Mountain and Jiuhua Mountain meander in the south of the Yangtze River, while the magnificent Dabie Mountain and the beautiful Tianzhu Mountain stretch across the western edge of Anhui.