The recipe of the Guangdong snack Shahe Noodles is introduced in detail. Region: Guangdong Snacks Craftsmanship: Others Materials for making Shahe Noodles: 5000 grams of rice, others are prepared according to different eating methods.

Introduction to Shahe Noodles: Shahe Noodles are made by steaming rice milk into thin noodles and then cutting them into strips.

Popular in Guangdong, Guangxi, and Hainan, the one produced in the Shahe area of ??Guangzhou City is the most famous, hence the name.

Shahe noodles are made from rice soaked in Jiulong Spring water on Baiyun Mountain. The rice produced is thin, white and transparent, soft and chewy, and can be used for frying, soaking and mixing.

The characteristics of Shahe Noodles: when stir-fried, they are soft and strong, with a rich aroma; when soaked, they are white, tender, smooth, refreshing and not greasy.

Teach you how to make Shahe Noodles, how to make Shahe Noodles 1. Make flour, remove impurities from the rice, soak it in water for 1 hour, and grind it into a thin powder slurry of 10 kilograms.

Pour an appropriate amount of powder slurry into a dense bamboo skip, spread it flat, put it into a large pot of boiling water, cover it and steam it over high heat, let it cool and then cut it into strips.

2. Dry-fried Shahe Noodles, the main ingredients are beef, bean sprouts, and chives.

Add peanut oil to the pot and heat it up, sauté the shredded ginger until fragrant, add beef slices marinated in peanut oil and soy sauce, stir-fry until cooked, add bean sprouts, stir-fry until almost cooked, add sand powder and peanut oil, stir-fry until powdery and soft.

Add the leek and stir-fry until the leek is just cooked.

3. Soak the Shahe Noodles in the soup. Place 100 grams of Shahe Noodles in a pot, heat it in boiling water, pour it into a bowl, add fresh soup, cooked cabbage hearts, cooked fish fillets or other cooked meats, and season. Serve.

How to make Shahe Noodles: Grind the powder slurry finely and filter out the coarse residue.

The thickness of the slurry is appropriate, not too thick.

In addition, Shahe Noodles can also be mixed with sauce, stir-fried, etc.

Detailed introduction to the recipe of Guangdong snack shrimp dumplings. Region: Guangdong snack technology: steamed shrimp dumplings. Materials for making shrimp dumplings: 450 grams of starch, 5O grams of cornstarch, 400 grams of fresh shrimps, 100 grams of cooked shrimp meat, and 100 grams of cooked pork fat cubes.

, 100 grams of diced bamboo shoots, appropriate amounts of cooked lard, refined salt, sesame oil, MSG, pepper, and white sugar.

Introduction to shrimp dumplings: Shrimp dumplings were created in a small family-style teahouse in Wufeng Township, Wucun Village, a suburb of Guangzhou in the early 20th century.

According to legend, Wucun was very prosperous at that time and the place was beautiful. On both sides of the river, there were often fishing boats selling fish and shrimp on the river.

In order to attract customers, the owner of this restaurant came up with an ingenious idea. He purchased fresh shrimps produced locally and added pork, bamboo shoots and other fillings to make shrimp dumplings.

At that time, the skin of shrimp dumplings was thick and not shiny, but because of its novelty and delicious taste, it won the favor of diners. Soon it became famous in Guangzhou, and major restaurants rushed to make and sell it. After the innovation of pastry chefs, the raw material was changed from flour to "

"Chengfen", the effect is particularly good and attracts customers more.

The characteristics of shrimp dumplings: the skin is thin and soft, the color is white and translucent, the fillings are vaguely visible, and the taste is delicious and smooth.

Teach you how to make shrimp dumplings, how to make shrimp dumplings 1. Add starch to cornstarch and 5 grams of refined salt, blanch in boiling water until cooked, stir while adding water, simmer briefly, then knead evenly, add cooked pork and knead evenly.

2. Chop 200 grams of fresh shrimp into puree, cut the other 200 grams into small cubes, and cut the cooked shrimp into cubes.

Combine shrimp paste and diced fresh shrimp, add a little refined salt, water, beat until slurry, add sugar, monosodium glutamate, sesame oil, pepper, cooked diced shrimp, cooked pig fat diced pork, and diced dried bamboo shoots, mix well, and store in the refrigerator.

3. Divide the dough into small portions, press it into a thin crust with a knife, fill it with fillings to make dumplings, and then fold the edges of the dough into pleats with your hands to form a curved comb shape.

4. Place the raw shrimp dumplings into a steamer and steam over high heat until cooked through.

Tips for making shrimp dumplings: 1. The starch is also Chengfen, which needs to be boiled thoroughly and then kneaded evenly; 2. Nowadays, some shrimps are used whole, seasoned slightly, and when wrapping, pick a little meat filling, put a shrimp, and when cooked

The inside of the skin is red; 3. The pleats should be thin and even, which is the characteristic of shrimp dumplings. They can also be made into various animal-like shrimp dumplings; 4. When steaming, use high heat and cook it in one go.

The recipe of Lunjiao cake, a Guangdong snack, is detailed in the region: Guangdong snack technology: steaming method. Materials for making Lunjiao cake: 750 grams of dry rice pulp, 600 grams of white sugar, appropriate amount of egg white, and appropriate amount of cake seeds.

Introduction to Lunjiao cake: Lunjiao cake is named after Lunjiao, which was created in Shunde County, Guangdong and has a history of hundreds of years.

"Shunde County Chronicle" records: "Lunjiao cakes were made by former scholar-officials who traveled hundreds of miles away by boat." The reason why the cakes here are so good is because the spring water here is particularly good, and the sugar can be made turbid with stones and water.

Later, the clear spring was blocked by silt, and the cakes here were no longer made. However, later people found a way to use egg white to clarify and remove the turbidity. Since then, the Lunjiao cake has been popular for a long time and is famous all over the world.

The characteristics of Lunjiao cake: crystal white, soft and juicy, sweet and delicious, smooth and flexible.

Teach you how to make Lunjiao cake. How to make Lunjiao cake. Pour the dry rice pulp into a basin and mash it.

Then add the white sugar and water to boil into sugar water, add the egg white and stir, then filter out the impurities with clean gauze, boil it again, slowly add it to the dry rice slurry and knead it evenly. After it cools, add an appropriate amount of cake seeds and knead it evenly.

Cover and let rest for about 10 hours.

Place a damp cloth in the steamer, pour the cake batter into the steamer and spread it flat, boil the water in the pot, and steam for 30 minutes until cooked through.

Essentials for making Lunjiao cake: 1. The rice used to make the dry rice slurry must be new rice, soaked in water and ground into slurry, bagged and pressed with weights to remove the water; 2. The sugar water must be filtered and boiled slowly

Add it to the dry slurry and cook it for a long time; 3. When steaming, the pot must be preheated and steamed over high heat.