Process: steaming
Cut stuffed shumai preparation materials:
250 grams of cooked meat, 100 grams of lean pork, 500 grams of refined flour, bamboo shoots 125 grams of shrimp 3O grams of egg whites 5, 50 grams of soy sauce, wet starch 10 grams of sesame oil 100 grams of wine 10 grams. , monosodium glutamate, fine salt each a little, 75 grams of cooked lard.
The characteristics of the cut stuffing siu mai:
Shaped like a peony, fresh and tasty.
Teach you how to cut stuffed shumai how to do, how to do cut stuffed shumai
1. two kinds of meat are cut into 3 millimeters square, put the flour into the basin, into the water, egg white and into a hard dough (500 grams of flour with about 150-200 grams of water).
2. Add cooked lard in the pot, first raw meat stir-fry, and then into the ingredients, ingredients and wine, and finally into the cooked meat, add the right amount of broth, until the meat to eat through the ingredients, broth boiling thickening, dripping sesame oil, mixing into the shumai filling.
3. and good dough picked into 50 dosage, rolled into a round dough (rolled to sprinkle flour flour), and then lap into 4 dozen, with the tip of the rolling pin to the round edge of the 16 mm long spike, and then layer by layer to unveil (or with a walking mallet at a time rolled into a spike of siu mai skin).
4. Inside each skin, pack in the appropriate amount of meat filling, close the mouth with your hands, pinch the peony shape, and steam in a cage for about 10 minutes. (When steaming for 8 minutes, open the cage drawer, and sprinkle some of the sauce made with monosodium glutamate, cooking wine, and water).
The main points of making siu mai are:
1. The dough should be kneaded well, and kneaded until it is smooth;
2. It should be steamed in a cage with boiling water at a high speed.
Henan snacks mung bean paste practice details belongs to the region: Henan snacks
process: boiling blanching stew braising stew method
mung bean paste materials:
mung bean 2500 grams, glutinous rice (or rice) 500 grams, 250 grams of millet, 2 grams of soda ash, spinach leaves, wet starch, each appropriate amount.
Features of mung bean paste:
Clearing heat and removing fire, sweet aroma and favorable taste.
To teach you how to make mung bean paste, how to make mung bean paste
1. Spinach leaves washed and mashed, squeeze out the green juice.
2. mung bean net impurities, wipe with a wet cloth to dry, ground into pieces, remove the skin with millet with water soaked for 2 hours, ground into a pulp, put into the oil with a little brake foam, brake off the pulp foam, with a basket to remove the slag, so that it settles for about 1 hour.
3. Glutinous rice amalgamated, put into the pot of boiling water and cook until the bloom, put into the wet starch thickening, and then add mung bean millet syrup, spinach juice and a little alkali, yellowish-green color when it is ready.
Mung bean paste production essentials:
1. soak mung bean grains and millet, summer with cold water, winter with warm water;
2. glutinous rice pot thickening, to add the side of the mixing, the concentration of glutinous rice to float slightly appropriate.
Henan snacks cattle bone marrow oil tea practice details belongs to the region: Henan snacks
process: boiling blanching stew braising stewing method
Cattle bone marrow oil tea production materials:
2500 grams of flour, 750 grams of cattle bone marrow oil, 400 grams of beef jerky, 75 grams of minced ginger, chess fried, sesame, sesame seed paste, walnuts (or peanut) 250 grams of each, cloves, star anise, peppercorns. Cloves, anise, pepper 10 grams each, 25 grams of monosodium glutamate.
The characteristics of the oil tea of beef bone marrow:
Fresh and delicious, five flavors.
Teach you how to make oil tea with beef bone marrow, how to make oil tea with beef bone marrow
1. put the flour into the pot, with a slight fire frying until the flour was slightly yellow when poured on the board, cooled into fine powder, sesame seeds frying yellow, walnuts, beef jerky chopped; peppercorns, star anise, cloves with a pot roasting caramelized, crushed into a fine surface made into a powder of five spices over the Luo.
2. Beef bone marrow oil into the pot to heat, into the fried flour, sesame, walnuts, beef jerky, ginger, five-spice powder, salt, monosodium glutamate, stir-fried evenly into tea powder.
3. Tea powder with the right amount of water into a paste, until the pot of water boiled, the paste will be poured into the pot while stirring, with a slight fire into a thick juice into. Serve sprinkled with chess fried (chop suey), drizzled with sesame sauce can be.
Beef bone marrow tea production essentials:
The tea powder paste into the pot to diligently stir, to be cooked with a slight fire, so as not to burn the bottom of the pot.
Henan snack beef (mutton) meat braised bun practice details belongs to the region: Henan snack
process: boiling blanching stew braised stew method
Beef (mutton) meat braised bun production materials:
Pot feed (i.e., pot helmet) 500 grams of beef (mutton) meat broth appropriate amount of cooked beef (mutton) meat, water vermicelli (shredded) 150 grams of parsley 50 grams, chili oil, 50 grams each of garlic cloves, 10 grams of refined salt, 1.5 grams of monosodium glutamate, 50 grams of small-ground sesame oil.
Beef (mutton) meat steamed bun features:
The bun meat rotten, soup fresh flavor.
Teach you how to do beef (mutton) meat braised bun, how to do beef (mutton) meat braised bun
1. pot feed broken into a large sieve of dices, cooked beef (mutton) meat cut into small pieces, parsley cut into horse teeth section.
2. Add beef (mutton) broth to the pot, and pour the broken pot feed (hot pot feed, soup eighty percent hot pot, cool pot feed, warm soup pot); open the pot after the vermicelli (silk) and cut cooked beef (mutton) into the braising system, and constantly skimming off the soup froth. After the second pot boiling under the refined salt, stop for a moment, put monosodium glutamate, small milled sesame oil and mix well. Put the garlic cloves into the bowl first, then put the braised bun into it and put the cilantro on it. Eat with chili oil on the outside.
Beef (mutton) meat stewed bun production essentials:
Braising time should not be too long, so as to avoid the stewed bun to lose the toughness.
Henan snacks egg pancake practice details belongs to the region: Henan snacks
Process: branding baking method
Egg pancake production materials:
150 grams of flour, 2 eggs, 4O grams of oil, 40 grams of green onion, 4 grams of refined salt.
Features of egg pancake:
Crispy outside and warm inside, fresh and delicious.
Teach you how to make egg pancakes, how to make egg pancakes
1. 75 grams of flour and water and soft flour, gently kneaded and rolled into a pancake, brush a layer of oil, sprinkle green onion, rolled from the outside to the inside of the strip, a small amount of oil on the ends of the point, and then disc into a disk shape, rolled out into a round cake with the hands of the press.
2. pan to six or seven percent heat, brush a layer of oil, into the round cake, to be under the skin tight, in the cake on top of a layer of oil, turn over, and then to be under the skin tight, on top of a layer of oil, and then turn over a body. So when cooked to six mature, from the oil cake side pry a small mouth, with a small rolling pin into it, to both sides of the stir a little, will be the eggs, salt and oil stirred into the batter into the inside, will be pinched in the mouth, on the pan cooking until both sides of the yellow crisp that is to become.
The production of egg pancake essentials:
1. round cake to make uniform;
2. cooking fire should not be too strong, so as to avoid burnt.
Henan snacks fried patties practice details belongs to the region: Henan snacks
Process: fried post method
Fried patties making materials:
200 grams of rice, 200 grams of jujube paste filling, 100 grams of sugar, 250 grams of vegetable oil (about 100 grams of consumption).
Features of fried patties:
Tender outside and inside, sweet and sticky.
Teach you how to make fried patties, how to make fried patties
1. Steam the rice to cool, pounded into mud, divided into four equal parts, each part of the package into the jujube paste 50 grams, pressed into a flat circle.
2. Add oil to a pan and heat it to 70%, then add the patties and fry them until both sides are persimmon yellow.
Frying patties production essentials:
1. made of round billet should be uniform in size;
2. frying fire should not be too strong.
Henan snacks four batch of doughnut practice details belongs to the region: Henan snacks
process: deep-fried blanching method
four batch of doughnut production materials:
5000 grams of flour, 125 grams of refined salt, 60 grams of alum, 35 grams of soda ash, 5000 grams of vegetable oil (consumed about 2000 grams).
Features of the four batches of fritters:
Beautiful appearance, yellow burnt and crispy, eaten with baklava, is a good breakfast.
Teach you how to make four batches of doughnuts, how to make four batches of doughnuts
1. First of all, the refined salt, alum, alkali into the basin, add a small amount of warm water and stir by hand, to be melted, and then into the warm water 2,500-3,000 grams, and at the same time, all the flour poured into the mix, mix evenly, kneaded into a ball of dough, dipped into the water rolled once in static molasses. A layer of oil on the board, put on the dough and knead well, you can fry.
2. First, cut 1000-1500 grams of dough from the block, stretch it slowly, and use a mallet to form a small strip 0.6-1 cm wide, then stack the two strips on top of each other (oil on the oil side), pinch the two ends of the dough at the same time, pull it up to a length of 19-23 centimeters, and place it flat in a pan of hot oil and shabu-shabu, and then pinch off the two pinched ends of the dough when the oiled part is swollen up, and then put all of it into the oiled pan and quickly remove the dough from the middle of the pan with a long chopstick, using a special chopstick, to make a long chopstick. When the oil partially swells, pinch off the ends of the noodles, put all of them into the frying pan, and use the special long chopsticks to quickly push them into a round shape (two batches on one side) from the center, turn them over, and deep-fry them to a persimmon color.
Four batches of fritters:
1. The dough should be kneaded well, and kneaded until smooth;
2. The fritters should be turned diligently when frying, so that they can be heated evenly.
Henan snacks Dokou roast chicken practice details belongs to the region: Henan snacks
process: deep-fried blanching method
Dokou roast chicken preparation materials:
boy rooster l (about 1500 grams), 100 grams of soy sauce, 15 grams of cooking wine, 50 grams of honey, about 10 grams of eight spices (nutmeg, cardamom, grass jelly, chen pericarp, cinnamon, small good ginger, Angelica dahurica, cloves), 1000 grams of old brine, refined salt to taste.
Introduction of Daokou Roasted Chicken:
Henan flavor snacks. Daokou is located in the north of Henan Weishui, known as the "township of roast chicken". It is reported, Daokou roast chicken was created in the Qing Dynasty, by the "Yixing Zhang roast chicken store" business, because of the lack of specialties, so the store business is cold. Then a Qing Palace Imperial Chef is his old friend, named Zhang Bing, got the secret recipe as the method of preparation, so that the roast chicken color is bright, rich flavor, and from then on business is booming, widely sold in all directions. Later, Zhang Bing's children and grandchildren inherited and developed the ancestral skills, so that Daokou roast chicken has always maintained its unique flavor.
Features of Daokou Roasted Chicken:
The aroma is rich, the outside is crispy and the inside is tender, and the color is bright and beautiful.
To teach you how to do Daokou roasted chicken, how to do Daokou roasted chicken
1. The boy rooster slaughtered to remove the blood, hair and internal organs, wash. 60 grams of water to add honey in the mix, the chicken all over the body wipe well.
2. frying pan on the fire, add oil to seven or eight into the heat, under the chicken fried to orange, drain the oil.
3. pot into the chicken, add water and old brine to submerge the chicken to the degree of soy sauce, salt, cooking wine and eight flavors of the package, medium heat to boil, cover and simmer to taste, fish out of the drained oil, into the eight or nine percent of the hot frying pan, deep-fried until the chicken crispy fish can be.
Daokou roast chicken production essentials:
1. honey to wipe the whole body of the chicken, otherwise it affects the color;
2. the last frying oil temperature should be high, the time should not be too long, so as not to burnt.
Henan snack cinnamon skin wire practice details belongs to the region: Henan snack
Process: deep-fried blanching method
Cinnamon skin wire production materials:
500 grams of fresh pork skin, 2 eggs, 3 grams of chives, 2 grams of garlic, green onion, 5 grams of ginger, 2 grams of salt, 100 grams of cooked lard, monosodium glutamate, alkali, each in appropriate quantities.
Introduction of Gui Hua Pi Si:
Henan "Gu Shi Pi Si" has participated in the Panama Commodity Exposition as a famous Chinese specialty. Legend has it that it began in the Ming Dynasty, there is a Goodyear County, surnamed Zeng's court officials return to their hometowns after the old man, with pig and dog skin deep-fried and cooked with ingredients to eat, the flavor is excellent. After the rumor that many people copy, and soon in the Goodyear County "full of spring" hotel to improve the sale, popular with diners.
Features of osmanthus flower skin silk:
Color like osmanthus flower, soft cooked meat skin, fresh and delicious.
Teach you how to do cinnamon skin, how to do cinnamon skin
1. Pork skin treated with alkali and washed, sliced thinly and then cut into thin shreds, that is, for the skin.
2. pot with cooked lard burning hot, put 200 grams of human skin, to be blistering skin loose light yellow, fish out into the container, add soda and water soak to soften, wash with water repeatedly, and then wash with hot water to remove the taste of oil and alkali flavor, fish out and drain the water. Eggs to remove the clear and take the yolk, into the shredded skin and mix well.
3. frying pan on the fire, add cooked lard burned to fifty percent heat, put people mixed with the skin slightly fried, and then put people ginger, green onion, garlic, leeks section, add salt and monosodium glutamate to mix well that is to become.
The production of osmanthus skin wire:
1. Pork skin should be thinly sliced, shredded to be fine and even;
2. After frying should be softened to remove the alkali flavor, so as not to affect the taste.
Henan snacks bean foam practice details belongs to the region: Henan snacks
process: boiling blanching stew braising stew method
The production of bean foam materials:
1000 grams of millet, soybeans, peanuts 500 grams of rice, 150 grams of seaweed, tofu, spinach 250 grams of sesame 100 grams of vermicelli (or vermicelli) 750 grams of fine salt 150 grams, pepper, star anise 5 grams each, 200 grams of sesame paste.
Features of soybean foam:
Salty and flavorful, nutritious.
Teach you how to do soybean foam, how to do soybean foam
1. Millet amorphous soak through, with the roasted pepper, anise mixed together with a stone grinder into rice paste. Peanut rice soaked and boiled, soybean soaked and ground into soybean, tofu fried and cut into cubes, kelp washed and cut into julienne boiled, spinach washed and cut into small pieces, sesame seeds fried yellow.
2. pot with about 15 kg of water, put peanut rice, bean curd, kelp, salt, when the water is boiling bean curd will be cooked, the millet slurry with 5 kg of water, stirring open, poured into the pot, and then into the vermicelli boiled, at the same time under the tofu diced, spinach, sprinkled sesame seeds and stirred that into. When serving, drizzle each bowl with and open sesame sauce.
The production of soybean foam:
1. millet soaked until the hand can be twisted as appropriate;
2. rice paste into the pot while stirring, after the boil to a small fire to cook slowly.
Henan snacks pea stuffing practice details belongs to the region: Henan snacks
process: boiling blanching stew braising stew method
pea stuffing materials:
5000 grams of peas, persimmon 7500 grams of alum 5 grams of Hovenia 10 grams of water 4000 grams.
Features of pea stuffing:
Yellow-green color, sand sweet taste, benefit the spleen and stomach, detoxification.
Teach you how to do pea stuffing, how to do pea stuffing
1. peas to impurities, wash with water, wipe off the water with a cloth to dry in the sun, ground into beans; persimmons de-stemmed and cut into 3-mm-thick willow leaf blades, washed, drained of water; Hovenia crushed with 130-200 grams of water soak.
2. pot with about 40 kg of water to boil, into the bean curd, into the alum, Hovenia water, after boiling skim the floating powder. Bean paste cooked to thick rotten, change to micro-fire, stop for a moment, with a special wooden pole stirred into porridge, and then into the basin. Each layer of bean congee (about 3 cm thick), evenly sprinkled with a layer of persimmon cakes, the basin full, the last layer of bean congee, cooled and buckled out that is. When eating, cut into pieces can be.
Essentials of pea filling:
The beans should be cooked until crispy.
Henan snack paste noodles practice details belongs to the region: Henan snack
process: boiling blanching stew braising stew method
pulp noodles production materials:
4500 grams of refined flour, flour, soybean flour, mung bean 1500 grams, 500 grams of small-ground sesame oil, chili oil 250 grams of soybean 1000 grams of soybean sauce 500 grams of carrots, celery 2500 grams. 2500 grams of celery, 500 grams of leavened noodles, pepper, fine salt each moderate.
Features of the battered noodles:
Colorful and pleasing to the eye, sour and spicy, appetizing.
To teach you how to do the pulp noodles, how to do the pulp noodles
1. flour and water and into a dough, divided into two rolled into a skin, first take a part of the oil, and then use the other cover on the top, rolled into 0.3 cm thick, cut into diamond-shaped pieces, into eighty percent of the hot frying pan into a light yellow. Locally known as chess fried.
2. Mung beans first roughly ground 1 time, bumped off the skin, soaked in water for 4 hours, and then ground into powdered pulp, filtered into soybean paste with a thin cloth, and then put 500 grams of fermented flour to the pulp, so that the pulp fermentation of the sour taste.
3. celery leaves, roots washed, blanched with boiling water, top knife cut into cauliflower; sauce carrots cut into small grains; pepper fried caramelized and rolled into powder; small milled sesame oil in a pot of hot, into the pepper powder, made of pepper oil; soybeans boiled into beans. The above ingredients are held in a vessel standby.
4. 3500 grams of fine flour, 1500 grams of soybean meal on the board, the center of a small nest, add water and dough, covered with a damp cloth molasses 15 minutes, and then rolled into a thin skin, cut into thin noodles.
5. Add the clarified pulp water on top of the soymilk into the pot, then add the right amount of water to boil, put the noodles, and when the noodles are cooked, fish into the pot of cool boiled water to cool. Leave the soybean milk add people 1000 grams of refined flour into a paste, poured into the pot to boil, the water back into the noodles, stirring evenly, rolled into the bucket after the sheng into. When eating, the pepper oil, celery flowers, salted beans, soy sauce radish, chess fried, chili oil and other small ingredients, according to personal preference, arbitrary selection, on the noodles to eat.
Pulp noodles production essentials:
1. Flour rolling should be uniform thickness, cut diamond-shaped pieces to be the same size;
2. Fine flour and flour should be kneaded and molasses through the rolling, cutting strips should be uniform;
3. Soybean milk and fine flour into a paste, the consistency of the boiling pot to the noodle floating as appropriate.