The most delicious Shanghai specialty snacks, which ones do you know?

You will regret it if you miss it!

Shanghai is a place where all kinds of famous snacks gather. Its taste is different from the spicy taste of Sichuan and Chongqing, but it is famous for being light, delicious and delicious.

There are many types of snacks in Shanghai, including steamed, boiled, fried and baked. The most popular ones among consumers are: soup dumplings, louvers, and noodles.

These are the "three main pieces" that people love most.

Today, the editor will introduce to you six super delicious Shanghai snacks. Friends who like them can save them!

1: Vegetable and meat glutinous rice balls Ingredients: appropriate amount of white rice porridge, appropriate amount of water-milled glutinous rice flour, appropriate amount of filling (vegetable and meat). Method: 1. Prepare an appropriate amount of cooled white rice porridge, appropriate amount of water-milled glutinous rice flour, mix the porridge and glutinous rice flour, and knead.

Knead and knead until the porridge and glutinous rice flour are completely mixed and kneaded into a smooth dough. 2. Divide into a small piece, about 30 grams, shape into a small semicircular bag, and add the filling. 3. Vegetable and meat filling: cut the vegetables in water and drain the water.

Add minced meat, salt, MSG, dark soy sauce and mix thoroughly, seal, roll into a ball, finish, line up one by one. 2: Shanghai Egg Cake Ingredients: 1 egg, appropriate amount of flour, appropriate amount of sweet bean paste, appropriate amount of green onion, appropriate amount of coriander, 1 fried dough stick

, add chili sauce according to personal preference, add minced mustard according to personal preference. Method: 1. Make the flour into a thin paste for easy spreading.

This amount is a bit difficult to grasp.

If you're not sure, it doesn't matter if the paste is a little thicker.

Add a little oil to the pan.

Spread the batter evenly.

Heat the egg pancake over low heat. You can turn it over when it is in this state.

2. Beat in the eggs and sprinkle in the chopped green onion and coriander. When the eggs are half solid, turn them over. 3. Spread the sweet noodle sauce evenly. If you like spicy food, add chili sauce.

Add the fritters.

Roll it up and eat!

Three: Old Shanghai Spicy Pork Noodles Ingredients: minced pork, appropriate amount of minced onion, ginger and garlic, two ounces of noodles, dark soy sauce, light soy sauce, white sugar, salt, cooking wine, starch, chopped chili pepper, pepper Method: 1. Combine cooking wine, salt,

Add sugar, light soy sauce, dark soy sauce and starch to the minced meat, stir evenly and marinate for a while. 2. Put more oil in the pot, add chopped chili and stir-fry until fragrant.

Add the minced ginger and garlic to the oil pan and stir-fry until fragrant. Add the marinated minced meat and stir-fry together. At the same time, add a little dark soy sauce, light soy sauce, salt, sugar, and chopped chili pepper to season and stir-fry until cooked.

Sprinkle chopped green onion and pepper before serving. 3. Put the noodles into the pot and cook. Put lard, sesame oil, minced green onion and ginger, and a little light soy sauce in a bowl. Pour in the noodle soup and mix. Put the noodles in a soup bowl, add the spicy meat toppings, and add

Garnish with green leafy vegetables and start eating. I have something to say: This is the most authentic Shanghai spicy pork noodles. In fact, the most difficult to distinguish is spicy pork noodles and spicy sauce noodles.

Spicy pork noodles use minced meat, and spicy sauce noodles use diced pork.

On this day, I have a bowl of noodles with freshly fried spicy pork. I am sweating after eating, haha, it feels so good ~ Four: vegetarian noodles with yellow noodles Ingredients: 3 taels of noodles, half a box of tofu, half a zucchini, and carrots

Half a root, 250g winter melon, about 12 mushrooms, 1 small bowl of starch water, 1/2 teaspoon salt, 1 teaspoon soy sauce, 1/2 teaspoon MSG, cold color (for soaking noodles) One pot method: 1. Zucchini,

Wash and dice carrots and set aside.

Wash and dice the winter melon, blanch and set aside.

Cut the tofu into cubes, blanch and set aside.

Wash and dice the mushrooms, stir-fry until fragrant and set aside.

Boil the noodles in water until they are cooked, then quickly remove them and soak them in cold water.

2. While soaking the noodles in water, press them with your hands to wash off excess starch. Finally, press to remove excess water to make the noodles form an oblate pancake shape.

Heat the pot over high heat, turn the pot to heat, then pour in the oil. After the oil is hot, turn the pot so that the oil evenly adheres to the pot.

3. Then pour in the noodles and let them continue to maintain their shape in the pot. If they are out of shape, you can use chopsticks to straighten them.

When frying the noodles, keep shaking the pot to prevent the noodles from sticking to the pan.

When one side is cooked, turn it over and continue to fry the other side, changing sides several times, until both sides of the noodles are golden brown, and it is ready to be taken out of the pan.

4. In addition, heat the pot and add appropriate amount of oil.

Add the diced zucchini and stir-fry for 1 minute. Add the diced carrot and stir-fry for half a minute.

Add the diced mushrooms and stir-fry for 1 minute.

Pour in the diced winter melon, stir-fry for a few times, then add salt and soy sauce and continue to stir-fry for 1 or 2 minutes.

5. Pour in the diced tofu, shake the pot to mix evenly, then add vegetable essence (MSG) and stir well.

Pour in the starch water and cook until thin.

Finally, pour the fried toppings on both sides while it's still hot.

I have something to say: Liangmian Huang is a classic noodle dish from old Shanghai. The crispy noodles, topped with hot toppings, and the instant sizzling sound have already whetted your appetite.

However, many restaurants now use instant noodles to bake them directly, which completely lacks the classic taste of old Shanghai. There are many points to pay attention to when cooking raw noodles directly, but when cooked, they will be crispy and delicious, and you will feel that it is all worth it.

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Five: Fatty Pork Five: Fatty Pork Ingredients: Pork belly, oil, soy sauce, sugar, salt, green onions Method: 1. Cut the meat into large pieces, wash and blanch, then boil a pot of water, tie the green onions into knots and add them.

When the water boils, add the meat, cover the pot and simmer over low heat for about 2 hours until the meat is tender.