How to make Fen Guo

Fen Guo is a traditional snack of the Han people in Guangzhou, Guangdong Province. Its skin and shape are slightly larger than shrimp dumplings and not necessarily half-moon-shaped, but the fillings include shrimp, fresh pork, barbecued pork, bamboo shoots, mushrooms, etc. Each pink fruit filling costs six yuan, so it should be full but not full. Shaped like an olive stone, it leaves no finger marks when pinched, and makes a sound when shaken. After being wrapped, it has a unique flavor. The following is the method of making rice cakes that I compiled, welcome to read for reference!

Method 1

Ingredients: pork (four ounces), carrots, meat (three ounces each), Mushrooms (1/4 tael), coriander (one plant), noodles (6.5 taels), cornstarch (1 tael), chestnut flour (1.5 taels), salt (two teaspoons), water (9 taels), oil ( three tablespoons), seasonings: salt (3/4 teaspoon), sugar (one teaspoon), light soy sauce (two teaspoons), cornstarch (half teaspoon), sesame oil, pepper (a little each)

Method:

1. Soak the mushrooms and dice them together with the pork, carrots and meat. Wash and pick leaves of coriander.

2. Heat a wok, add a tablespoon of oil and stir-fry all the ingredients, add seasonings, mix well to form a filling, and set aside to freeze.

3. Sift together the clear noodles, raw Fen, and chestnut flour. Bring the water and salt to a boil, turn off the heat, pour in the flour, mix quickly, cover and take out for three minutes.

4. Add oil and knead the powder until very even, then knead into long strips, cut into small pieces, grind into round slices, wrap in the filling and a piece of coriander, coat with oil, place on a plate, and put Steam in a steamer with water for ten minutes.

Method 2

Ingredients: Fruit peel: 1 tael of cornstarch (about 40 grams), 2 taels of clear noodles (about 80 grams), 3/4 cup of water. Pink fruit fillings: 2 taels each of pork and kudzu (about 80g), 1 tael each of preserved vegetables and Chaozhou fried peanuts (about 40g), 3 leeks, 1 coriander, 3 tablespoons of oil.

Ingredients for Teochew pink fruit: 1/2 teaspoon of salt, 1 teaspoon each of sugar and light soy sauce, 2 teaspoons of corn flour, 4 tablespoons of water, a little each of pepper and sesame oil.

Method:

1. Dice the pork, ketchup and preserved vegetables, and chop the leeks and coriander.

2. Heat oil, add stuffing and stir-fry until cooked, add seasonings, mix well and set aside to cool.

3. Bring water to a boil, remove from heat, add in noodles and mix into a dough, then add cornstarch and knead until smooth.

4. Divide the dough into 16 parts, roll them into thin pieces one by one, and wrap them with fillings to form powdered fruit.

5. Sweep the steamer with oil, put in the fenugreek and steam for 5 minutes.

Method 3

Raw material formula

500 grams of starch powder, 100 grams of crab roe, 500 grams of shrimp, 250 grams of bamboo shoot meat, 500 grams of minced pork, 50 grams of coriander Grams, 100 grams of shiitake mushrooms, 15 grams of white soy sauce, 275 grams of starch, 5 grams of rice wine, 25 grams of refined salt, 10 grams of white sugar, 5 grams of sesame oil, 25 grams of small soup, 25 grams of lard, pepper, and a little MSG.

Preparation method

1. Mix the shrimps with a little water chestnut powder, blanch them in boiling water, scoop them up, and cut them into fine pieces.

2. Put the pot on the fire, pour in the soup, bamboo shoots, mushrooms, minced meat and salt, white soy sauce, sugar, monosodium glutamate, sesame oil, rice wine and pepper and cook them thoroughly, then use fire to dry the soup. For the sauce, stir-fry the water chestnut powder into thick gravy and take it out of the pan to make the stuffing.

3. Put the starch powder, water chestnut powder and salt into the pot together, put the pot into hot water to heat, add boiling water to scald the starch powder, stir well with mukun, and pour it into Knead evenly on a surface brushed with oil, roll into long strips, cut into 50 pieces, roll each into a nest shape, then shape into a deep nest shape, add two pieces of crab roe and coriander leaves, and then add the prepared dough The filling is about 30 grams, then fold the opening in half, cut the sides of the dumpling, put it into a greased plate, steam it for 3 to 4 minutes, take it out and put it on a plate.

Method 4

(1) Prepare the filling: 1. Grate the zucchini, squeeze out the water, put it in a bowl, add 2 teaspoons of salt, mix well, and let it sit for 5 After a few minutes, squeeze out the water again and set aside (be sure to add salt and squeeze again, otherwise a lot of water will come out when making bread)

2. Beat the eggs, put them into the oil pan, and fry until cooked. Add to the zucchini filling

3. Chop green onion and ginger into mince and add to the zucchini filling;

4. Add a little allspice powder, sesame oil and chicken essence to the zucchini filling, mix well and set aside (2 ) Prepare dough and buns: 1. Mix 100 grams of starch powder and 10 grams of starch and mix well (the other 20 grams of starch are set aside for later use)

2. Hot noodles: add boiling water, stir while adding, until It's OK if there is no dry noodles. Cover and simmer for 5 minutes.

3. Knead the hot noodles on the chopping board and add the remaining 20 grams of starch several times;

4. Add a little lard or olive oil and knead again.

5. After kneading, wake up for a while

6. Take a small piece, roll it into a long strip, and cut into small sections

7. Make it into a round skin. But I'm lazy, so I'm good at making thin skins with my hands:

8. Add stuffing and shape into dumplings

9. Steam in a steamer for 5 minutes (boiling water);