What are the pastries in Sichuan Province?

Sichuan snack Eight treasures oil cake practice details belongs to the region: Sichuan snacks

Process: baking method Eight treasures oil cake production materials: 9 kg of eggs, 13.5 kg of sugar, 3 kg of honey, 8.5 kg of peanut oil, 6 kg of flour, honeydew melon slices 2 kg, 2 kg of peach kernels, honey cherries 1 kg, 1 kg of fresh rose mud. Introduction of Eight Treasures Oil Cake: Eight Treasures Oil Cake is a traditional specialty of Zhongjiang County with a history of more than 200 years. This product is refined from 8 kinds of main raw and auxiliary materials. Appearance is plum blossom shape, the surface is oily and smooth, the food has the characteristics of oil but not greasy, crispy outside and soft inside, fragrant and glutinous, and rich in many kinds of vitamins, which is a precious product among the pastries. Characteristics of Eight Treasures Oil Cake: Specification: plum blossom shape, complete body shape, slightly convex surface, no scorching and sandwich phenomenon. Color: brownish yellow, oily and smooth surface. Organization: Crispy outside and soft inside, glutinous, no impurities. Taste: pure sweet, fragrant, highlighting the flavor of eggs and a variety of fruit ingredients. Teach you how to do eight treasures oil cake, how to do eight treasures oil cake

1. mixing: eggs into the bowl, with the hands of the yolk squeeze rotten, and then the Sichuan white sugar, peanut oil, flour, honey, fresh rose puree into the bowl and mix evenly.

2. Filling: use the special plum-shaped copper cake box. When loading, the box will be washed, dried, discharged into a special pan, and wiped with a small amount of vegetable oil. And then the bowl mixed billet with a spoon into the box, the amount of cake box volume of 1/2. Then the mixture of crushed peach kernels, melon slices a little sprinkled on top of it, the center should be put a honey cherry.

3. Baking: When baking in an oven, the bottom fire should be slightly larger than the cover fire. Bake until the cake body expansion, the cake surface is valley yellow when the pot. After cooling, packaging. Sichuan snacks Lai Peach Crisp practice details belongs to the region: Sichuan snacks

process: baking method Lai Peach Crisp production materials: 13.45 kg of special powder, 3.3 kg of cooked flour, 8.6 kg of sesame oil, 7 kg of guayuan, 1.7 kg of rose, 1.7 kg of peach kernel, 12.3 kg of sugar, 1 kg of sesame seeds, 0.8 kg of cherries, 0.35 kg of caramel, 0.12 kg of baking soda. 0.12kg. Lai Peach Crisp's introduction: Lai Peach Crisp was formerly known as Laichou Crisp, which is characterized by heavy sugar and heavy oil, sweet and fluffy, highlighting the taste of vegetation, no sense of greasiness. Sichuan Provincial Bureau of Commerce rated as 1979 annual quality products. Characteristics of lai peach crisp: specifications: round block, 8 cm in diameter, 2 cm thick. The surface is walnut shell pattern, and there is a natural crack, each 100 grams. Color: deep butter color with luster. Organization: fluffy, oil-soaked, delicate profile. Taste: sweet and fluffy, with a strong flavor of sesame oil and flowers and fruits, no greasy feeling. Teach you how to do lai peach crisp, how to do lai peach crisp 1. skin: the skin of the hemp oil pair into two, with a mix of special powder, sugar and baking soda, another hemp oil boiled to 150 ℃ or so, and the former (mixed with a good original auxiliary materials) mixed with the stir-frying, to the touch is very hot, add boiling water (amount of boiling water for the total amount of sugar, about 20% of the total amount of flour) and then stir-frying, adding the stir-frying. After inspection of the material cooked skin tender, you can start the pot. To be completely cooled, according to the portion of the skin.

2. heart: a variety of fruit and peach kernels must be chopped, particles about the size of a corn kernel, sesame seeds peeled and fried, and then mixed with sugar, sesame oil, caramel, according to the portion of the heart of the dough pinched into.

3. Baoxin: half the weight of the skin and half the weight of the heart. After wrapping, the bottom should be lined with thin paper.

4. Baking: Oven temperature of about 280 ℃, the first baking 2 ~ 3 minutes after the removal of the flattened, so that the natural cracks, and then baked 1 ~ 2 minutes can be. Sichuan snacks Sichuan lotus root cake practice details belongs to the region: Sichuan snacks

Process: other Sichuan lotus root cake ingredients: 500 grams of fresh lotus root, lotus root powder 75 grams, 1 egg, 250 grams of sugar, agar, sesame oil, edible red Soxo, alum a little. Sichuan lotus root cake features: beautiful color, sweet and fragrant, refreshing dregs, heat relief. Teach you how to do sichuan lotus root cake, how to do sichuan lotus root cake 1. will be cleaned and peeled lotus root, cut into thin filaments with a knife, put into the alum soaked in water, and then put into the boiling water, slightly hot, from the pot to dry.

2. pot with 1000 grams of water to boil, put the sugar, into the egg white, skimming floating debris, into the agar boiling, and then into the right amount of edible red pigment, into the pink sugar water. Lotus root powder into a thin paste, poured into the sugar water, stir thick and pour into the lotus root and even, and then poured into the oiled porcelain plate, into the refrigerator.

3. After cooling, use a knife to cut into small rectangles about 4 centimeters long and 2 centimeters wide. Sichuan lotus root cake production essentials: 1. Fresh lotus root shredding should be uniform;

2. The amount of lotus root powder should not be too small, so as not to be difficult to solidify. Sichuan snack rice cold noodles practice details belongs to the region: Sichuan snack

process: other rice cold noodles of the preparation materials: indica 250 grams of rice, 5 grams of lime water, 40 grams of soy sauce, 10 grams of soybean, 40 grams of edamame, 2 grams of monosodium glutamate, 1 gram of pepper, 1 gram of five-spice powder, wet starch 10 grams of celery 50 grams of grains of sprouts 10 grams of grains of sesame oil chili pepper 20 grams of 5 grams of garlic paste. Rice Cold Noodles Introduction: Rice Cold Noodles is known as "Chengdu Cold Noodles". Often used in hot food, flavor authentic, rich countryside, quite popular. Characteristics of rice noodle: soft and delicate, salty and spicy, strong flavor of black beans. Teach you how to do rice flour, how to do rice flour 1. Indica rice washed clean, add 300 grams of water and grind into pulp. Pot on a high flame, pour the rice paste boiling, and constantly stirring, simmering to half-cooked when adding lime water, continue to stir until picked up with a wooden stick is flaky, change to a small fire to cook for 20 minutes, into a little oil in the pot, solidified into the rice cold noodles.

2. frying pan on medium heat, down to vegetable oil burned to 50 percent hot, into the knife chopped finely edamame stir-fry, add bean paste stir-fry, and then into the soy sauce, monosodium glutamate, pepper, five-spice powder stir-fry a little bit, thickening with wet cornstarch, start the pot into a pulp.

3. Turn the rice noodles out of the pot, cut into 1.5 cm square pieces with a knife, put into a leaky spoon in the boiling water hot, and then poured into a bowl, the top into the black bean sauce, red oil chili, celery, sprouts and garlic can be. Rice cold noodles production essentials: 1. lime water should not be too much, too much to affect the taste;

2. black bean sauce thin and thick to moderate. Sichuan snacks mung bean dumplings practice details belongs to the region: Sichuan snacks

process: steaming method mung bean dumplings production materials: 350 grams of glutinous rice, 150 grams of rice, mung beans, honey rose 250 grams of honey cherries 25 grams of sesame seeds, walnuts, melon strips 50 grams of powdered sugar 100 grams, 150 grams of cooked lard. Characteristics of mung bean dumplings: light green color, soft and sweet. Teach you how to do mung bean dumplings, how to do mung bean dumplings 1. two kinds of rice mixed and washed, soaked for 24 hours, washed, finely ground to make hanging pulp.

2. mung beans to impurities, wash, cook with boiling water until wrinkled skin, fished into a small basket, rubbed with a wooden spoon pressure to remove the skin, poured into the water, so that the skin floats on the water, remove the skin of the mung beans, into the cage steamed.

3. Sesame seeds, walnuts fried, pressed into fine powder. Melon strips, cherries with a knife cut into mung bean-sized particles, and roses together with a knife chopped, and then add cooked lard, powdered sugar and kneaded into the filling.

4. Hanging pulp powder with the right amount of water and knead well, divided into 50 pieces, respectively, wrapped into the filling, made of 50 dumplings.

5. pot with water to boil, put on the steamer, respectively, the dough into the cage, steamed for about 15 minutes fully cooked, wrapped in steamed mung bean grains into. Mung Bean Dumplings production essentials: 1. fried sesame seeds, walnuts should be used with a slight fire, should not be used with a high fire, so as to avoid burnt;

2. into the cage when steaming to steam with a high fire speed steaming.