Name Vegetarian Roast Goose

Cuisine Cantonese

Features Beige in color, similar to roasted goose, with a tantalizing flavor

Ingredients

2 sheets of tofu skin, 500 grams of white glutinous rice, 200 grams of sugar, 250 grams of peanut oil, 100 grams of jujubes, money cake, winter melon sugar, sesame oil

Preparation Process

Wash the white glutinous rice with water, soak for 1 hour and drain. Boil water in a pot, then place the glutinous rice in the pot to steam for 1 hour, into the glutinous rice and then take out for use. Mix red dates, money cake, winter melon sugar, white sugar, sesame, sesame oil and glutinous rice. Put the tofu skin flat on the board, put the mixed ingredients on the tofu skin, rolled into a long strip, fried in a frying pan, cut into squares and served on a plate.

Dim sum barbecued pork bun

Introduction

Barbecued pork bun is one of the representative dim sum of Guangdong, is one of the "four heavenly kings (shrimp dumplings, dry-steamed siu mai, barbecued pork buns, egg tart)" of the Cantonese morning tea (and dry-steamed siu mai, barbecued pork buns, egg tart of the same reputation). It is made by cutting barbecued pork into small pieces, adding oyster sauce and other seasonings to make the filling, wrapping the outside with flour, and steaming it in a steamer to make it. Barbecued pork buns are usually about five centimeters in diameter, and there are usually three or four buns in a cage. Good barbecue pork buns are filled with moderately fat and thin barbecue pork, and the skin of the buns is just soft and smooth after steaming, slightly cracked to reveal the barbecue pork filling, and oozing out the barbecue pork aroma.

There is another saying that the standard requirement of traditional barbecue pork buns is: "tall bird-cage type, big belly, bursting mouth and only slightly revealing the filling".

Barbecued pork buns are a must-have snack for tea. They can also be frozen and sold in supermarkets. However, the flavor is quite different from the freshly made ones served in teahouses.

Practice

Put the flour on the counter, put down the baking powder and a little water, and knead the flour, until the flour is soft and moderate, then cover it with a half-wet towel, and let it ferment on its own for about four or five hours. When the flour is fermented to a certain degree, the sugar, alkaline water, lard, together with the pouring, and then rolled well waiting for use. Cut the fat and lean barbecued pork into small slices, stir-fry them with dried scallions, then add seasonings and cook them into barbecue pork bun filling. Next, rolled the flour into each about two and a half weight of the dough, put in the palm of the round, and in the middle of the pinch into a concave shape, into the appropriate amount of filling, and then the opening will be folded and pinched to ensure that the filling will not be scattered, the bottom of the package with a white paper cushion, placed in a steamer, and steamed over boiling water with a strong fire for about 30 minutes can be.

The flavor is delicious. The first thing you need to do is to make sure that you have a good meal.