The best Shanghai specialty snacks, you know which ones? You'll be sorry if you miss it!

Shanghai is a variety of famous snacks gathered place, its taste is different from the Sichuan, Chongqing spicy flavor, but to the light, fresh, tasty known. Shanghai's snacks, steamed, boiled, fried, branded, many varieties, the most popular consumer favorite, no better than: soup dumplings, hundred leaves, oil noodle essence. This is the most favored "three main pieces". Today I would like to introduce you to six super delicious Shanghai snacks, like friends can collect Oh!

One: vegetable meat dumplings

Materials: white rice porridge moderate amount, water milled glutinous rice flour moderate amount, filling (vegetable meat) moderate amount

Practice:

1, prepare the appropriate amount of cooled white rice porridge, water milled glutinous rice flour moderate amount of porridge, glutinous rice flour mixing kneading, kneading ah, kneading ah, porridge and glutinous rice flour completely mixed, kneaded into a smooth dough

2, divided into a small piece, almost 30 grams or so, pinch into half, and then into a small piece, and then into a small piece. Almost 30 grams or so, kneaded into a semi-circular small pockets, add the filling

3, vegetables and meat filling: chopped vegetables in water and drained, add minced meat, salt, monosodium glutamate, soy sauce seasoning, closed, rolled round, finished, one by one in a row

Second: Shanghai omelette

Materials: 1 egg, flour moderate amount of sweet noodle sauce moderate amount of green onions moderate amount of cilantro moderate amount of french fries 1. Chili sauce depends on personal preference to add, the end of the squash depends on personal preference to add

Practice:

1, the flour into a thin paste to facilitate the spread. This amount is a little difficult to grasp. It's okay to be a little thicker than you're used to. Add a small amount of oil to the pan. Spread the batter evenly. Heat the pancake over low heat and flip it over when it's in this state.

2. Beat the eggs, sprinkle in the chopped green onions and cilantro, and flip when the eggs are semi-solidified

3. Spread the sweet noodle sauce evenly, and put on the chili sauce if you like spicy food. Add fritters. Roll up and eat!

Three: old Shanghai spicy meat noodles

Materials: ground pork, green onion, ginger and garlic, two taels of noodles, soy sauce, soy sauce, sugar, salt, cooking wine, starch, chopped chili peppers, pepper

Methods:

1, will be cooking wine, salt, sugar, soy sauce, soy sauce, starch added to the minced pork, stirring evenly marinate for a few moments

2, the pan put more oil, into the chopped chili peppers. The chili peppers stir-fry. Ginger and garlic into the frying pan sautéed flavor, add the marinated minced meat with stir-fry, while again adding a little soy sauce, soy sauce, salt, sugar, chopped chili seasoning fried. Before the pot sprinkled with chopped green onion and pepper

3, noodles cooked in a pot, the bowl of lard, sesame oil, chopped green onion and ginger, a little soy sauce, and pour into the noodle soup to blend, noodles in a soup bowl with spicy meat topping, plus leafy green vegetables garnish, eat it

What I'm about to say: this is the most authentic Shanghai spicy meat noodles, in fact, the most difficult to distinguish between spicy meat noodles and noodles in a spicy sauce. Spicy meat noodles are made with minced meat, while spicy sauce noodles are diced meat. Now this day, the next bowl of noodles, coupled with freshly fried oil spicy meat, eat a sweat, haha cool to ~

Four: Vegetarian pouring two sides of yellow

Materials: noodles 3 two, half box of tofu, zucchini half, half carrots, winter squash 250g, mushrooms about 12, starch water 1 small bowl, salt 1/2 teaspoon, 1 teaspoon of soy sauce, monosodium glutamate 1/2 teaspoon, cold color (soaking noodles with) A pot

Practice:

1, zucchini, carrots washed and diced standby. Winter melon washed and diced, blanch spare. Tofu diced, blanched and standby. Mushrooms cleaned and diced, sautéed in a pot until fragrant spare. Boil the noodles in water until they are mature, then quickly remove them from the water and soak them in cold water.

2. While soaking, press the noodles with your hands to wash away the excess starch, and then press the noodles with your hands to remove the excess water, so that the noodles form a flat round cake. Start the pan on high heat, turn the pan to heat, then pour in the oil, when the oil is hot, turn the pan so that the oil is evenly attached to the pan.

3. Pour in the noodles and keep them in the pan in the shape of a pancake; if they get out of shape, use chopsticks to straighten them out. Keep shaking the pan as you fry the noodles so they don't stick to the pan. When one side is stuck, flip it over and fry the other side several times until the noodles are golden brown on both sides, then remove from the pan.

4. In a separate pan, add the oil. Pour in the diced zucchini and stir-fry for 1 minute, then pour in the diced carrots and stir-fry for half a minute. Pour in the mushrooms, stir-fry for 1 minute. Pour in the diced winter melon, stir fry a few times, add salt, soy sauce and continue to stir fry for 1,2 minutes.

5, pour in the tofu diced, shake the pot to make uniform, and then add vegetable essence (monosodium glutamate), stir fry. Pour starch water hook thin owe can be out of the pot. Finally, while hot will be fried topping poured on both sides of the yellow can be.

What I'm saying is: two-face yellow is a classic noodle dish in old Shanghai, with crispy noodles, topped with hot toppings, and the instant sound of zip, zip, zip, zip, zip, zip, zip, zip, zip, zip, zip, zip, zip. But now a lot of restaurants are directly with the instant noodle cake to burn, completely missing the flavor of the old Shanghai classic, directly with raw noodles to burn when you need to pay attention to a lot of points, but after the burnt after the crispy and delicious, you will feel that it is all worth it.

5: go oil meat

5: go oil meat

Materials: pork, oil, soy sauce, sugar, salt, green onions

Practice:

1, cut the meat into large pieces, wash, blanch, and then a pot of water, green onions into knots to join. When the water boils, pour in the meat, cover the pot and turn the heat down to simmer for about 2 hours until the meat is crispy and soft. When the meat is almost ready, start heating the frying pan, put about 2/3 of the oil in the pan

2, when the oil is hot, take a large piece of meat drained, immediately into the frying pan frying (be careful to splatter) a large piece of about 6 minutes, during which time you have to turn from time to time to prevent frying scorched sticky bottom, fried meat immediately immersed in cold water to let the meat crust. Then fry the next piece

3, all fried, pour off the oil in the frying pan, add soy sauce, salt, sugar and before the stew when the broth into the broth, the meat can be slightly cooked.

4, take out in a large pot to dry. To eat, in the bowl add water shoots, black fungus, etc., go oil meat cut into slices buckle on the surface, according to their own tastes appropriate and then add salt, sugar, soy sauce and other seasoning, steaming can be.

Six: Vegetarian broccoli

Materials: roasted bran moderate 2cm, then about 10 pieces, compressed black fungus a piece, a piece of silver fungus, a large piece of cauliflower, peanuts two, bamboo, moderate amount of mushrooms 10 to 20 depending on the size of the set, asparagus a piece of two petals of spices, cooking wine 2 spoons, soya sauce (or soy sauce) 4 spoons, 4 spoons of dark soy sauce, 2 spoons of sugar, salt 3 spoons, sesame oil, and the other two spoons of soy sauce. Moderate

Practice:

1, start to prepare the material except peanuts all soaked (soak mushrooms water do not pour out to keep) pick the black fungus of the small stone broken into small petals silver ear to remove the hard root broken into small petals baking bran cut into bite-sized mushrooms cut large cut a knife small two cuts carrot bamboo cut a finger length asparagus sliced

2, the hot pot of oil oil hot oil to put the two cloves of spices, frying incense, take out spices turn off the heat. Let the oil cool for a few minutes (to avoid hot oil to the ingredients burned)

3, open fire all the ingredients, seasonings, stir fry for a while, then add the water soaked mushrooms (after resting ~ be careful not to pour out the sand at the bottom of the pot) the water does not exceed the ingredients not enough to add some water

4, stewing for about an hour, depending on the amount of ingredients, and that is the power of the fire, do not burn all the soup (to leave some of the need to be immersed)

40 minutes. when you can taste the taste of the lack of taste, add some seasoning or go back and soak more to make it more flavor (peanuts are the least flavorful to taste it out of the best let it soak in the soup at the bottom)

5, off the fire soaking add the right amount of sesame oil to enhance the color and brightness, because the amount of every time you have to use a clean spoon to weigh out of the refrigerator to put it in the refrigerator for a week no problem