What are some of the "mash-up" style snacks?

Every food lover must have his or her own different understanding and attempts to mix and match food.

You can also take out a few random ingredients and play a mix and match style. Maybe it becomes unintentional fun.

Here are three nationally recognized "mash-ups":

丨一、 ? Wonton Noodles丨

Wonton Noodles is also known as Wonton Noodles, and because of the similarity in pronunciation between "wonton" and the Cantonese word "wonton," some parts of Hong Kong, Macau and Guangdong call it "wonton" because of its similarity in pronunciation. It is a mixture of Cantonese wontons and egg noodles, with hot soup, and a bowl of it on a cool fall day, the noodles are smooth and strong, and the soup is fresh and tasty, which makes it a satisfying dish!

A good bowl of wonton noodle naturally is not as simple as cooking the noodles and wontons together. Genuine wonton noodles require three lectures.

One talk about the noodles, authentic noodles from the flour with eggs to do, the most demanding point is not to add a bit of water, relying entirely on the egg, so that the noodles made with a bit of toughness, but also eat more refreshing.

The second talk of the wonton, the key to the filling inside, with fresh shrimp balls as traps, Q cool pop teeth.

Three speak soup, add MSG to fresh is a taboo, with firewood fish and shrimp shells boiled out of the soup fresh and bright. Chives are also indispensable for authentic wonton noodles, and the presence of chives is the key to recognizing the authenticity of wontons.

The noodle dish is also quite elaborate, with fresh shrimp wontons in the bottom of the bowl, then the noodles are laid on top of the wontons, and then half of the bowl of noodle soup is put in, with some chives to add flavor and crispness. In order to maintain the elasticity of the noodles, be sure not to let the noodles completely submerge in the noodle soup, always leave some of the noodles exposed and eat them as soon as possible.

How to make wonton noodles?

Ingredients

1 roll of whole egg noodles

6 fresh shrimp wontons

Brussels sprouts

Scallion

Soup or chicken broth in moderation

Aromatic oil

Cooking Steps

1. Boil water in a pot, put the whole egg noodles into the boiling water, use chopsticks to disperse the noodles

2. Cook for 1-2 minutes, lift up and rinse with cold water, and serve in a bowl.

3. In a separate pot, add the stock and bring to a boil, add the bok choy and cook, add the cooked wonton and cook for a few minutes, pour into the bowl from step 1, sprinkle with green onion and sesame oil. Steamed after breaking open to see countless silver wire, eat sweet, so it is called silver silk rolls. In addition to steaming, the rolls can also be baked in an oven until golden brown or steamed and then deep-fried for a unique flavor.

Preparation

Flour 500g

Oil

Baking soda

Yeast 3g

Steps to prepare

1.1. Mix the flour with the yeast and the water to form a dough.

2. Knead the dough with a little baking soda and then add dry flour to form a smooth dough, and then let it rise again

3. Divide the dough into two halves, take half of the dough and roll it out with a rolling pin to form a crust

4. Sprinkle some dry flour on the crust and fold it up and down

5. Cut the dough into julienne strips

6. Cut them all into small strips, and then spread out and yard them well

7. Brush with oil, it is better to make each noodle coated with oil

8. Stretch it a little bit, cut it into small pieces, and set aside

9. Take the other half of the dough, knead it well, and roll it out into a long strip

10. Cut it into dosage pieces of about the same size

11. Take a dosage piece and roll it out into a long strip, with the center wider

12. Put a piece of silver wire on top of it

13. 13. Stretch the ends a little, fold in the center, and press the bottom solid

14. Stretch the bottom of the dough a little bit and fold in the center

15. Then turn it over upwards, shaping it into a

16. Steamer with water, and place the rolls at regular intervals

17. Steam for 20 minutes over high heat, then turn off the heat and simmer for 3 minutes, then open the lid

< Strong>丨Three,煎饼果子丨

Pancake fruit is also a famous snack in Tianjin, which is a mix of pancakes and 馃馃(油条). It consists of a thin pancake with mung bean flour (soybean flour, black bean flour), egg, and a doughnut or a thin, crispy "fruit grate" with noodles, minced green onion, chili sauce (optional), and fermented bean curd (optional) as condiments, which is savory and flavorful, and outside of Tianjin, provinces will also sandwich ham, sausage, and even shredded tofu and meat floss with the pancake.

Preparation

Flour

Eggs

Doughnuts ?

Scallions ?

Dried radish ?

Sauce (I used barbecue sauce)

Cooking Steps

1. Wash and chop green onions

2. Add flour and water, stir to form a batter

3. Coat a pan with a thin layer of oil

4. Spoon two tablespoons of the batter and flatten it out, you can use the bottom of the spoon to wipe down