Process: steaming method Shrimp Dumplings materials: 450 grams of starch, 5O grams of cornstarch, 400 grams of fresh shrimp, 100 grams of cooked shrimp, 100 grams of cooked pork fat 100 grams of diced bamboo shoots 100 grams of diced cooked lard, salt, sesame oil, monosodium glutamate, pepper, sugar, each in appropriate quantities. Shrimp Dumplings: Shrimp Dumplings were first created in the early 20th century in a small family-run teahouse in Wufeng Township, Wucun, on the outskirts of Guangzhou. Legend has it that at that time, Wucun was a very prosperous and beautiful place, with a river on both sides, and there were often fishing boats hawking fish and shrimp on the river. In order to attract customers, the owner of this restaurant made shrimp dumplings by purchasing fresh shrimp from the local area and adding pork and bamboo shoots as fillings. At that time, the shrimp dumplings thick skin is not shiny, but because of the novelty, flavor and delicious, won the favorite diners, soon became famous molasses in Guangzhou, all the major restaurants competing for the production and sale, and by the reform of the confectionery division, the raw material with flour into the "Chenggong flour", the effect is very good, and even more attractive to the guests. Shrimp dumplings characteristics: thin skin, soft, white color, crystal clear, dumplings inside the filling is visible, eat mouth fresh and smooth. Teach you how to do shrimp dumplings, how to do shrimp dumplings 1. starch with cornstarch, salt 5 grams, scalded with boiling water, stirring while adding water, slightly simmering, and then kneaded, and then add cooked pork and kneaded.
2. Take 200 grams of fresh shrimp minced into mud, another 200 grams cut into small dices, cooked shrimp meat is also cut into dices. Shrimp puree and fresh shrimp diced together with a little fine salt, water, stirring to pulp, add sugar, monosodium glutamate, sesame oil, pepper, cooked shrimp diced pork cooked fat meat, dry bamboo shoots diced and mix well, in the refrigerator.
3. Take the dough and divide it into small doses, press it into a thin skin with a knife, pack it into the filling and make it into dumplings, then fold the edge of the pinch with your hands to make a curved comb shape.
4. Steam the shrimp dumplings in a steamer basket over high heat. Shrimp dumplings production essentials: 1. starch is also known as starch, to be scalded through the scalded and rolled;
2. shrimp now have the whole, slightly seasoned, packaged with a little bit of meat, put a shrimp, cooked skin through the red;
3. pinch the folds to be fine and even, which is the characteristics of shrimp dumplings, but also for a variety of faux-animal image of the shrimp dumplings;
4.
4. Guangdong snacks Lunjiao cake practice details belongs to the region: Guangdong snacks
Process: Steam Lunjiao cake production materials: 750 grams of rice dry pulp, 600 grams of sugar, egg white, cake seeds appropriate amount. Lunjiao cake introduction: Lunjiao cake created in Guangdong Shunde County Lunjiao and named, has a history of hundreds of years. Shunde County Records recorded: "Lunjiao cake, the former scholar every not far from a hundred miles, mooring boat on it." The cake here is good because the spring water in this place is particularly good, can put the sugar with stone and water to cloudy. Later, the spring was silted up by mud and sand, and the cake here was not made, but later they figured out the method of clarifying and removing the turbidity with egg whites, and thus the Lunjiao cake has been flourishing for a long time, and it is famous all over the world. Lunjiao cake features: crystal white, fluffy and soft, sweet and savory, smooth and flexible. Teach you how to do Lunjiao cake, how to do Lunjiao cake rice dry pulp poured in the basin pounded. Then the sugar and water into a pot of boiling sugar water, add egg whites and stir, and then filtered with net gauze to remove impurities, and then boiled, Xu Xu rushed into the rice dry pulp rubbed, to be cold, add the cake seed appropriate amount of rubbed, covered, static molasses for about 10 hours. Steamer cage lined with a damp cloth, pour the cake paste into the steamer cage and flatten it, boil the water in the pot and put it on the steamer for 30 minutes to cook through. Lunjiao cake production essentials: 1. the production of rice dry paste of rice must be used to new rice, soaked in water and then ground into pulp, bagged and weighted with a heavy weight pressure to remove water;
2. sugar must be filtered, after boiling to slowly add the dry paste, molasses time should be long;
3. steaming pot should be preheated, high-flame steaming. Guangdong snacks Guangdong horseshoe cake practice details belongs to the region: Guangdong snacks
process: steaming Guangdong horseshoe cake production materials: 600 grams of horseshoe powder, ice sugar 1000 grams. Guangdong horseshoe cake is introduced: horseshoe cake is made with water chestnut powder and named because the water chestnut is also known as horseshoe. This product has been popular in Guangzhou for a long time, but the most famous is made by Panshi Restaurant. The restaurant is located in Pan Xieng Khouang, a place where water chestnuts are abundantly produced. Produced by the horseshoe powder, fine powder, large crystals, made of finished product quality is also good. Guangdong horseshoe cake features: color tea yellow, fried golden yellow, translucent, can be folded without cracking constantly, soft, smooth, cool, tough together, sweet taste. Teach you how to do Cantonese horseshoe cake, how to do Cantonese horseshoe cake 1. Put all the horseshoe powder into the basin, add 1500 grams of water and stir, and then filtered with a Luo sieve to remove impurities, poured into the basin.
2. Ice slice sugar plus 1800 grams of water, boil into sugar water, rushed into the horseshoe powder basin, mix well, divided into two pots well.
3. Take a pot into the boiling water, cook and stir until cooked, then pour into another pot and mix well.
4. Pour the mixture into a large thin iron plate and place it in a steamer basket to steam over high heat. Remove to cool, cut into long strips, can be eaten cold, can also be on the frying pan frying hot slightly golden brown crust and eat. Guangdong horseshoe cake production essentials: 1. horseshoe powder must be fine without dregs, after mixing into the pulp, and then filtered once;
2. half of the method of boiling water, so that the noodle becomes half hot and half raw state;
3. raw and cooked batter should be mixed well, steamed with a high fire is appropriate. Guangdong snack muffin practice details belongs to the region: Guangdong snack
process: steaming method muffin production materials: 1500 grams of rice, 75 grams of leavening syrup, 600 grams of brown sugar, alkaline water, baking powder, each appropriate amount. Introduction of muffin: muffin is a Guangdong snack with a long history. During the Qing Dynasty, "Tune Ding Ji" contains the production method of muffin: "wash and soak white rice for one day, grind fine flour, and sugar, also like the Poria cake mentioned method, the two are ready, a cup of flour, a cup of sugar water, a cup of water, add the face (refers to the leavening of the noodles) stirred, cover the dense, so that the hair to the penetration of the steam in the cage." Now popular in Guangdong muffin still with this method, but in the materials slightly adjusted, techniques, recipes more perfect and beautiful. Characteristics of muffin: cake color yellowish, cake body small wind eye uniformly dense, soft and elastic, sweet and no sour taste. Teach you how to do muffin, how to do muffin 1. rice soaked in water for about 2 hours, ground into rice syrup, put into a cloth bag, press dry to become wet powder 2250 grams.
2. Take 100 grams of wet powder and 100 grams of water to mix, cook, cool, add 100 grams of water, 75 grams of fermented slurry and well, into the basin to stand and ferment for 12 hours. Then add brown sugar and water to boil into sugar water, add the fermented slurry, then add the appropriate amount of baking powder and alkaline water and mix well.
3. Cage spread a layer of wet cloth, pour the batter, into the preheated pot with a high fire steamed into. Muffin production essentials: 1. rice syrup must be ground fine, and sieve filter slag;
2. master fermentation time, low temperatures in winter slightly longer than must be, the summer is shorter, if there is a thermostat box can be controlled according to the needs of a good;
3. if you do not use brown sugar, can be used in sugar, you can add a little bit of baking powder, so that the steam into the fluffy and white;
4. steaming pot to be pre-heated, steaming with a high flame. preheat, steam with high fire. Guangdong snack pastry lotus seed paste package practice details belongs to the region: Guangdong snack
process: steaming method pastry lotus seed paste package production materials: 1000 grams of flour, 150 grams of leavening head, 100 grams of sugar, edible alkali, baking powder, cooked lard, lotus seed paste filling each appropriate amount. Crispy Lotus Seed Paste Buns Introduction: Crispy Lotus Seed Paste Buns are made of semi-fermented flour and crispy center flour combined into a crust, wrapped in lotus seed paste filling, hence the name. Lotus seed paste bun is characterized by the bun after the package is ready, at the top of the cross on the "ten" word, if the same package system, the inside of the package of other fillings, you can not cross the "ten" word, in order to show the difference. Steam buns, steamed buns, on which the word "ten", from a long time ago, in China's Wei, Jin and North and South Dynasties have been produced, lotus seed paste buns inherited this ancient style. Crispy lotus seed paste bun features: bright white crust, layered, soft and slightly tough, sweet and delicious. Teach you how to make crispy lotus seed paste buns, how to make crispy lotus seed paste buns 1. 500 grams of flour, add leavening, water and dough, leave to ferment, to half fermentation, add alkali, baking powder, sugar and knead, molasses for 15 minutes, and then repeated kneading, molasses 2-3 times, until the dough is smooth and soft.
2. 500 grams of flour, add cooked lard and knead well to form a pastry dough.
3. Take 1 small piece of leavened noodle and wrap it into 1 small portion of puffed noodle, roll it into a long shape, roll it into a tube and let it rest for 5-6 minutes, then roll it out again to form a flat round dough, wrap it into lotus seed paste filling, and make a "cross" at the top.
4. Steamer preheated, the lotus seed paste package billet into the cage with a high flame steam until cooked through. Crispy lotus seed paste package production essentials: 1. small leavening modulation to master, to the degree of semi-fermentation, if the fermentation is too large, it should be in the kneading in the appropriate amount of dry flour, reduce the degree of fermentation;
2. with the leavening bread into the shortening, to package, not to make the broken leakage, folding roll to keep intact;
3. Steam must be with a high fire, a gas. Guangdong snack powder fruit practice details belongs to the region: Guangdong snack
process: steam method powder fruit making materials: 400 grams of flour, 100 grams of flour, pork lean meat, fat meat, barbecued pork, mushrooms, raw shrimp, sugar, soy sauce, salt, white wine, monosodium glutamate, pepper, oyster sauce, lard, fresh bamboo shoots, each appropriate amount. Introduction of Pink Fruit: Pink fruit has a long history and was widely popular in Guangdong during the Ming and Qing Dynasties. Legend has it that in the 1920s, Guangzhou restaurants, teahouses compete to create brand-name dishes to attract guests, tea room has a female confectionery division, named E Sister, the creation of the powdered fruit renowned up and down the Pearl River, the rumor is long, people call this powdered fruit to E Sister powder beam. Qing Dynasty history has been "powder angle" production records, is later the predecessor of the powder fruit. Powder fruit features: steamed powder fruit skin thin white, translucent, soft and smooth; fried powder fruit is golden in color, flexible and soft, fresh and delicious. Teach you how to do powder fruit, how to do powder fruit 1. will be clarified powder and flour into the basin, punch into the boiling water into the dough, add a little salt, lard kneaded well kneaded until smooth and soft.
2. Fatty and lean pork and mushrooms, bamboo shoots, barbecued pork are cut into cubes, and then put into the pot to fry, add a variety of seasonings and a small amount of broth to cook, and then thickened with cornstarch, add a small amount of oil, so that it is thick and shiny.
3. The dough is divided into small pieces, pressed into a skin, put in the filling and wrapped into an olive shape.
4. Baofengo billet into the steamer basket in the liver fire steam about 5 minutes is complete. Can also be on the frying pan half fried half cooked, golden brown. Powder fruit production essentials: 1. Flour to be scalded with boiling water through the hot cooked, and to knead well kneaded through, to the degree that does not stick to the hand smooth;
2. package can not be in the pinch at the mouth of the fingernail traces, each shaking of the ringing sound;
3. Steam with a high fire for a short period of time, deep-fried on the color of the degree of ripeness. Guangdong snack egg pastry practice details belongs to the region: Guangdong snack
process: baking method egg pastry materials: 1000 grams of flour, 400 grams of cooked lard, sugar, barbecue pork stuffing each appropriate amount. The introduction of the egg pastry: Guangdong has a long history of famous snacks. As early as in the Qing Dynasty, it was widely popular, Qing Gu Zhong, "raising small record" is contained, called "top pastry. Raw noodles, 7 minutes of water, 3 minutes of oil, and slightly hard, is the outer layer. Raw flour 200 grams of sugar per catty, oil and, without water, is the inner layer, defending the need to open folding, to be more than one time is more layers, in the real fruit filling. That is, now the production of increasingly sophisticated soufflé. The characteristics of the soufflé: round or oval shape, thin skin and thick filling, layers of skin overlapping, clear and not, loosening crispy soft. Teach you how to do, how to do the skin egg pastry 1. 500 grams of flour, add 400 grams of cooked lard and the right amount of sugar, mix well and kneaded into a water and oil dough.
2. 500 grams of flour, add 250 grams of cooked lard, mix well and knead into shortening dough.
3. Roll the dough into a large sheet, wrap the shortening dough into it, press and roll the sheet, fold and roll it again, repeat 3-4 times, divide into small doses, roll it into a curved skin and wrap it into the filling.
4. Preheat the oven and bake the soufflé in the oven at medium temperature until light brown. If you want the color golden, you can smear a layer of egg yolk liquid on top of the billet and then bake. The main points of the production of soufflé: 1. Bread with water and oil soufflé flour should be cooked according to different methods of different proportions. Generally used for baking, the ratio of shortcrust pastry flour and water-oil flour is 4:6; if used for deep-frying, it is 3:7 or 2:8.
2. stacked rolled when the force should be uniform, can not be rolled through, in order to maintain a clear hierarchy.
3. Fillings can be selected according to the need for ingredients and flavors, commonly used in barbecued pork filling, lotus seed paste filling, sesame seed paste filling, oyster sauce filling and so on.
4. If deep-fried, take care to pick up lightly, and don't turn hard in the frying pan to avoid delamination.