Zhenjiang Duck Blood Vermicelli Soup has a hundred years of history, the founder is Mei Ming. Duck soup nourishing, fan lubrication, duck blood tender, taste both fresh and fragrant, 6-10 yuan a bowl can be said to be inexpensive and delicious.

Raw materials: 500-800 grams of duck soup, 150-200 grams of vermicelli

Accessories: 30 grams of spicy duck blood, 50 grams of gizzards, 70 grams of duck intestines, 80 grams of duck liver, 50 grams of soybean foam, half a half of a halved egg

Seasoning in the bowl: 1-2 grams of salt, 1 gram of monosodium glutamate (MSG), 1 gram of chicken powder, 2 grams of duck blood broth seasoning, 2 grams of pickled soybeans, 3 grams of peanuts, 2 grams of parsley, 2-3 grams of parsley. grams, cilantro 2-3 grams, 5 grams of scallions, 5 grams of duck oil

Practice: (1) take the stainless steel hot powder leakage spoon, add the fans, bean puffs and cook for 1 minute; (2) take the bowl, in the bowl, put the salt, monosodium glutamate, chicken powder, duck blood broth seasoning, pickled bean curd, squash, and duck oil, pour in the hot fans and duck broth, splash with spicy duck blood, duck gizzard, duck intestines, duck liver, sprinkle the fans with cilantro, scallions, and peanuts.

Kaifeng small cage soup dumplings

Kaifeng small cage soup dumplings have a hundred years of history, the founder is Huang Jishan. The existing state-run first floor baozi store business, is a famous flavor of the pastry.

Raw material recipe:

5 kilograms of fine powder, 5 kilograms of pork shanks, 1250 grams of small-ground oil, 400 grams of soy sauce, 150 grams of cooking wine, 150 grams of ginger, 55 grams of monosodium glutamate (MSG), 100 grams of salt, 35 grams of sugar

Production method:

1. Pork shanks stranded into the stuffing, put into a pot, plus soy sauce, cooking wine, ginger, MSG, salt.

2. Winter with 4 liters of warm water, summer with 3.5 liters of cool water, added to the filling in 5 to 6 times, stirred into the filling is not too thin and not too thick, and finally put into the small mill oil and stir.

2. Pour the noodles into a basin, add 2.5 liters of water (hot water in winter, warm water in spring and fall, and cool water in summer), and mix the noodles well. Do not pour the water at once, first under a little water, copied into a spike, and then gradually put the water under the foot and kneaded into the dough. Repeatedly pad the noodles three times, the noodles from soft and hard. And then use the hand dipped in water to tie the noodle, and into not soft and not hard noodle block.

3. will be good and good noodles from the basin copied on the board, repeated kneading, according to the surface of the softness of the appropriate pads into the dry noodles, repeated a few more discs, rolling strips, down into 15 grams of heavy dose, rolled into the side of the thin middle of the thin slice, wrapped into the 20 grams of heavy fillings, pinch 18 ~ 21 folds.

4. Put the bun billet into the diameter of 32 ~ 35 cm in a small cage, steamed with high fire. Steaming time should not be too long, long buns easy to fall bottom, run soup, to eat with the steam, on the cage on the table. Serve with balsamic vinegar and garlic cloves.

Product features:

Thin skin and large filling, soup and oil, the finished product out of the cage to lift up like a lantern, put down like a chrysanthemum.

Shuang Ma Huoyao

This is a famous snack in Kaifeng. It is often used for breakfast and midnight snacks. It is eaten with oil tea.

Raw material recipe:

2.5 kg of flour, 1 kg of vegetable oil, 5 grams of flour, 500 grams of sesame, 50 grams of salt

Production method:

1. Sesame seed: sesame seeds soaked in cool water to a twist of a finger can be removed from the skin, fish out and drain the water, pounded in a stone mortar or wrapped in a cloth to knead the sesame seeds skin off into sesame seeds to be used.

2. Make shortening: pot on the fire, pour 600 grams of oil, burned to eighty percent hot, will be the pot away from the mouth of the fire. Into the flour 1.5 kg, turn with a shovel, spread on the board to cool, add salt, big material noodles, hand kneaded into pastry dough.

3. making the skin surface: another 1 kg of flour poured on the board, the middle of the grill a little pit into 400 grams of vegetable oil, about 500 ml of water, mixing and kneading light evenly into the skin dough.

4. molding: according to the skin surface 40%, 60% of the ratio of pasty surface, with the skin wrapped in pasty surface, rolled into a 1 cm thick long shaped piece, folded up and then rolled thin, repeated two or three times. Finally, roll it into a roll. Pull the dough into 50 grams, knead them one by one, and flatten them with your hands. Take a piece of dough as big as a small date, dip it in oil, wrap it in the center, and use a rolling pin to roll it into a round cake with thick sides and a thin center. Brush both sides of the cake with water and stick sesame seeds on both sides, more sesame seeds on the front side (i.e., glossy side) and less on the back side. Place them on a sheet pan, one by one.

5. grilling: griddle on the fire, wipe clean, burned to seven mature, with a brush on a layer of oil, will do a good job on the back of the cake (the side of the mouth) down on the griddle baking. To the bottom side of the yellowing when turned over. Griddle and then brush the oil, the pancake on the griddle side of the grill side of the rotation, baked into a uniform golden brown when up out. Then the cake into the hearth grill. First grilled back, burned to the cake false reddish-yellow into.

Product features:

Crispy texture, through the five flavors.

Taiwanese Wheel Cake

Materials:

(1) 2 cups of medium gluten flour, ? cup of lukewarm water, 4 tbsp of lard, 2 tbsp of sugar, (2) 1 cup of low gluten flour, ? cup of lard, (3) 225 grams of sweetened bean paste or jujube paste, (4) a little egg yolk water

Methods:

1. Knead the ingredients (1) and (2) into a greaseproof crust and shortening. Divide each into 6 equal parts, wrap each piece of pastry with 1 piece of oil, and repeat 3 times to form a shortcrust pastry.

2. Cover each piece of shortbread with 1/6 bean paste or jujube paste, press it into the shape of a cake, cut it into 6 equal strips with scissors, and fold each strip in the same direction to form a flower pattern with the mouth facing up.

3. Brush with egg yolk water and bake in the oven at 200℃ for 15 minutes.

Tips:

1. When you cut with scissors, just cut 2/3 of the blade to avoid breaking when folding.

2. Some people also refer to this shape as chrysanthemum puff pastry.