Materials: 150 grams of eggs, 150 grams of sugar, 150 grams of flour, 10 grams of fruit (or dried fruit), 10 grams of walnuts.

Production:

1. Beat the egg whites into a foamy egg foam paste, fruit and walnuts cut into small dices. Sugar, egg yolks whisked into the flour and then whisked, and finally added to the egg foam batter whisked.

2. Steamer placed on the fire, the cage cloth wet unfolding, made of bamboo slices bottomless mold, placed on the cage cloth, will be poured into the mold step 1, sprinkle fruit, walnuts, steaming 10 minutes can be, on the table, cut into the desired shape into the plate.

Golden Cake Directions

Materials: tapioca 500g

Eggs 8

Icing sugar 400g

Butter 50g

Coconut milk 625ML

Salt ? teaspoon

Yeast 6g

Warm water 30ML

Method: 1. Add yeast to warm water and mix well to ferment

2. Boil coconut milk and salt over low heat for 3 minutes, add butter and remove from heat, let cool, then add tapioca flour and stir well to form coconut milk batter

3. Whip eggs and sugar to a firm consistency, then pour in the coconut milk batter and yeast water, and use a whisk to beat until blended, and then leave to ferment with a lid for about one hour, using a whisk to beat the batter every 15 minutes until blended

4, Preheat oven to 200 degrees Celsius, pour the paste into the baking dish, bake for about 15-20 minutes, remove and let cool, then cut into pieces.

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Corset Fire Roast

Raw Material Recipe: 500 grams of flour 50 grams of peanut oil 200 grams of minced meat 50 grams of minced scallions 5 grams of minced ginger 5 grams of cabbage stuffing 150 grams of refined salt 10 grams of soy sauce 25 milliliters of monosodium glutamate

Methods of Production:

1. Minced meat, minced green onion, minced ginger and cabbage stuffing into a large bowl, add refined salt, monosodium glutamate, soy sauce (can also be slightly cooled water), mix well, made of filling.

2. Pour the flour into the dough bowl, add water, knead and knead the dough, and when the dough is kneaded, cover it with a damp cloth and let it rise for 5 to 10 minutes.

3. Slightly grease the board with peanut oil, put the dough on it, knead it a few times, cut it into 20 equal parts with a knife, flatten it, and roll it out with a rolling pin to a length of 10 centimeters and a width of 6.5 centimeters, and then stretch the two corners of the wide end of the noodle outward a little.

4. Place 15-20 grams of filling across the center of the dough, spread the filling into strips, then turn the narrower end over to cover the filling and roll it up, then pull the corners of the wider end up and press the edges.

5. Put a frying pan with peanut oil on a high flame, put the corset into the fire burner (the side of the pressure on the side of the mouth down), and cook it for about 2 to 3 minutes, then brush and wipe a small amount of peanut oil, and turn it over and cook it for 2 to 3 minutes, and then cook it when both sides of the corset are golden brown.

Product characteristics: thin and soft skin, bright golden oil, flavorful and fresh, hot food is the most suitable.

Donkey roll

Donkey roll, donkey roll, also known as bean flour cake, is one of the ancient varieties of Beijing snacks, its raw materials are steamed with yellow rice flour and water, and flour slightly more water and softer. Another will be fried soybeans, rolled into powdered noodles. The production of steamed yellow rice flour outside dipped in soybean flour rolled into a skin, and then

Mopped with red bean paste filling (also available in brown sugar) rolled up, cut into small pieces of about 100 grams, sprinkled with sugar on it. The filling is required to be rolled up evenly and in distinct layers, with a yellow appearance, characterized by fragrance, sweetness, stickiness, and a strong flavor of soybean flour.

Soybean flour cake with soybean flour as its main raw material, so called soybean flour cake. But why also called "donkey roll"? Seems to be an image of the metaphor, after the production of soybean flour in the roll, such as the countryside really donkey roll, raising dust, so the name.

Nowadays, many people only know the name of the common name, do not know its proper name. Now the snack bar year-round supply, but most have not used yellow rice noodles, changed to river rice noodles, because the outer roll soybean flour noodles, its color is still yellow, is a very popular snacks.

Home made donkey rolls

Donkey rolls, also known as bean flour cake, is one of the ancient varieties of Beijing snacks.

Ingredients: Jiangmian noodles, soybean noodles, bean paste filling.

We first pour the jiangmai noodles into a pot and make it into noodles with cool water. Note that when mixing the noodles, you need to add water little by little, so that you can control the softness of the noodles. The noodles we need to make donkey rolls need to be a little bit harder, so that when we steam them later, the noodles will not be thinned out. If you make the right kind of dough, you can break it into two halves with just a little bit of breaking, and the cuts are very neat.

Next, we are going to steam the noodles, and we are going to put a layer of cooking oil on the plate, so that the noodles won't stick to the plate after steaming. Now put the noodles on the steamer to steam. Tips to use high heat to steam, about twenty minutes or so.

We use the time to steam the noodles to stir fry the soybean noodles. Note that before frying the soybean noodles, make sure to wash the frying spoon without a bit of oil. Pour the soybean noodles into the pot and keep crushing them with a hand spoon. The purpose of stir-frying with a hand spoon is that you can easily crush the hard lumps in the soybean noodles. Tips, frying soybean noodles with low heat, so as not to fry the paste. Once the soybean noodles are crushed, we can switch to a spatula and stir-fry. Keep stirring until the soybean noodles turn burnt brown and smell fragrant. Let's compare the color of the cooked soybean noodles to the color of the fried soybean noodles before they were fried.

The next step is to prepare the bean paste filling. The bought bean paste filling is quite thick, we need to dilute it with water, like this. When the twenty minutes are up, remove the noodles from the pan. Sprinkle some fried soybean noodles on the panel, you can sprinkle a little more but try to be as even as possible. Take the steamed noodles out of the pan, put them on a plate and sprinkle the soybean noodles on top. Use a rolling pin to roll it out into a thin sheet, like this. The thickness of this sheet is the thickness of the finished donkey rolls, so you can decide for yourself. Brush the filling on the sheet, as evenly as possible, and also on the edges of the donkey rolls. Once brushed, roll up this large sheet of dough. Hint, put some water on the seal of the sheet so that they stick together. Next, we'll dust this roll with a fine layer of soy flour. Make sure it's evenly spread! Once it's all dusted, it's time to cut. Before you cut the noodles, wet your knife with water. This way, the knife will not stick. Cut the rolls into medium-sized pieces. Then sprinkle the soybean noodles on the plate, and the same on the cut rolls.

Finally, put the sections of the rolls on the plate neatly, so that a plate of sweet and sticky, and the rich flavor of soybean flour donkey rolls are ready.

Crunchy twist

Materials: 5 kg flour, 50 g baking soda, 600 g brown sugar, 50 g flour oil, 200 g of frying oil per 500 g flour.

Practice: 1) first baking soda, brown sugar, and flour oil dissolved in water, mixed into the flour, kneaded evenly, rolled into long strips, rolled up the disk, rise, the next dose.

2) Each small dose was rolled into 8 cm long, yards in the pan, yards of a layer, brush a layer of oil, yards of 3-4 layers to wake up. After waking up, pick up a, rolled into a long thin rope, into three strands, twisted into a twist, each about 12 cm.

3) into the frying pan, the oil 60% hot, gently stirred with chopsticks, floated to the surface of the oil, out of the cool can be.

Oil tea is Beijing snacks in the nourishing good, it is the use of flour into the pot fried to the color yellow, hemp nuts also fried to the caramelized, and add cinnamon and beef bone marrow oil, mixing and rubbing uniformly, and then will be rubbed uniformly in a bowl of noodle tea, plus sugar, with boiled water into a paste can be. Oil tea taste sweet, can be used as breakfast or lunch, very popular with the people.

Steamed liver

Detailed practice:

1. Prepare large intestine and liver (supermarkets to buy the kind of cooked can be), cut section standby; onion, ginger, garlic more ready to prepare point, cut section standby, ready to prepare a small bowl of water starch is ready to thicken with the last

2. To cut the garlic in advance into a froth, said so that fifteen minutes ahead of time can be fully released allicin, nutritious

2.

3. hot oil fried onion, ginger, under the sausage stir-fry, fry for a while, put more water, to hot water, after the pig liver into the pot

4 boil after two tablespoons of soy sauce, add salt, monosodium glutamate, cooking wine boil, pour water starch

5 boil for a while, you can be sheng out, in a small bowl, and then sprinkled on top of the garlic froth.

Bean juice

Flour room in the water grinding mung beans to make vermicelli or powder, the starch out of the leftover light greenish-colored foot, after fermentation and then boiled, is the bean juice. "Yandu small food miscellaneous singing" bean juice porridge poem: "dregs can actually do porridge, the old pulp flavor on the thin and thick, regardless of men and women come to sit down, suitable for the mouth of acid salt each one ou".

The earliest bean juice is divided into sweet, sour, sweet and sour three. The day made of bean juice is sweet, to the next day, it becomes sweet and sour, the third day is only sour not sweet.

The Qing Palace Imperial Household meals made in the "bean juice porridge", there are three kinds of practices: hook face child (bean juice boiled, a little pure mung bean flour into a thin paste, on the bean juice, the flavor of this bean juice sweet), under the rice (in the bean juice to add a bowl of rice with the simmering, this bean juice sweet and sour), clear boiling (do not add any other raw materials, only clear simmering) (without adding any other ingredients, only clear boiling soybean juice, this soybean juice only sour flavor, in the past the street soybean juice on the pick sold on the soybean juice, is this).

According to the single good bean juice this mouth, a bowl of bean juice with a dish of spicy salted vegetables, accounting for the five flavors in the sour, spicy, sweet, salty four flavors, the only no bitter taste, is the expectation of life.

Steamed hemp tofu

Beijing people love to eat hemp tofu. Hemp tofu is the tofu residue of green beans, a by-product of the flour house.

Method:

(1) hemp tofu in the frying before the pressure to remove the residual water, until loose and dry before the pot. 500 grams of hemp tofu (about a big bowl), about 200 grams of lard. Then add 200 grams of pork, half minced, half cut small diced meat.

(2) the first diced meat in the pan sautéed to be used, and then under the minced meat slightly fried, add soy sauce, soy sauce, minced green onions and ginger and a small amount of water, and finally add the hemp tofu sautéed together. Stir frying gradually change color, the more you stir fry the drier, keep adding water, oil, stir frying while mixing, until it is a thin paste, bubbles appeared in the pot, and when the soy sauce splash pause. Finally, the water in the hemp tofu has dried up and you can pick it up with chopsticks.

(3) Before the pan is ready, add the charred diced pork, green chives, cooked bean sprouts and oil residue. Stir frying to prevent the tofu scorched bottom, so you have to keep adding cooked oil, frying while adding oil in order to make the tofu moist and slippery when the pan.

Features: gray-green, slightly sour, appetizing.

Black Vegetable Dumplings

Main ingredient: dried vegetables (preferably dried spinach)

How to do it: After drying the vegetables in the summer, wrap them in newspaper to prevent them from breaking. Wait until winter to dry vegetables with water soak, wash, with the hands of the crushed, put in the stew meat broth stew. Until the stew dries out, the dried vegetables will have turned into puree, and you can serve it as dumpling filling.

Thanks!

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