How to make a good video of the top ten famous snacks and home cooking practices

The Practice of Ten Famous Snacks in Shanghai

1, crab shell yellow

Cuisine and its efficacy: Shanghai cuisine

Making materials of crab shell yellow:

Ingredients: 5 kg flour, lard 1 kg sugar, 2 kg cooked flour, 250 g sesame, 400 g spice, a little old flour, and proper amount of soda.

Steps:

1. Filling: 20g of flour is fried or steamed, and sugar and essence are added.

2. Making pastry: add 500g lard to 1 kg flour and knead it into crisp noodles. At the same time, mix 4 kg of flour with 500 g of lard, old noodles and soda, and make crispy noodles with warm water.

3. Molding: dry the crispy noodles with water crisp cakes, roll them into rectangular slices, roll them into long strips from outside to inside, pull them into 25g billets, flatten them, wrap them with sugar stuffing, and pat them into round cakes with a knife.

4. Finishing: Wash and fry sesame seeds. Spread a little batter on the surface of the cake blank and sprinkle with cooked sesame seeds.

5. Baking: Put the cake blanks into the baking tray one by one and send them to the oven for baking.

2, ribs rice cake

Sparerib rice cake practice materials:

Main ingredients:

Rice cake, ribs, sweet noodle sauce, Chili sauce, eggs, and auxiliary materials: flour, onion, ginger and coriander.

Seasoning: salt, soy sauce, sugar, cooking wine, pepper, star anise, cinnamon, water chestnut and spiced powder.

Practice of ribs rice cake:

First, loosen the ribs on both sides with the back of the knife. Add cooking wine, salt and soy sauce, pat and knead to taste.

2. Stir water chestnut powder and flour eggs evenly and stick them on the surface of ribs.

Third, fry the ribs until the surface crusts, and drain the oil.

4. Leave a little oil in the pot, add onion, shredded ginger, star anise and cinnamon, stir-fry until fragrant, add spareribs, sugar, pepper, a little salt and appropriate amount of water, and simmer for 10 minute on medium and small fire until the bone soup is formed.

5. Heat the oil to 70% heat, fry the rice cake until the surface crusts, and take out and drain the oil.

6. Add the rice cake to the sparerib soup and continue to burn until the rice cake tastes delicious and the soup becomes thick.

Seven, put the rice cake into the plate, cover the ribs and pour the soup.

3. Chicken fried steamed bread

Fried chicken steamed bread is a special snack in Shanghai. This snack is made of fermented white flour, cooked diced chicken breast, minced pork sandwich and sesame oil jelly. The tip of the wrapped steamed bread should also be dipped in chopped green onion and sesame seeds, coated with plain oil and fried in an oil pan. The product is full in shape, and the upper part is sesame and green chopped green onion from Huang Chengcheng, which is soft and delicious. The lower half is crispy and delicious, with heavy stuffing and more juice, which is more fragrant. This kind of dim sum is made by Shanghai Wangjiasha Dim Sum Shop.

4. Bad snail

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Materials for making snails:

Material: 750g snail.

Seasoning: cinnamon 15g, star anise 5g, shallot 5g, ginger 5g, fragrant grain 20g, white sugar 10g, monosodium glutamate 3g, yellow rice wine 20g, rapeseed oil 20g, lard 20g and soy sauce 20g.

Characteristics of snails:

This kind of lai is light red, the meat is tender, and the marinade is mellow and delicious.

Steps:

1. Cut off the tail tip of the snail, wash it, put it in a bowl, soak the snail in cold water and appropriate amount of vegetable oil for 1 ~ 2 days to make it spit out sediment;

2. Heat the wok, add lard to heat it, add onion and ginger to stir-fry until fragrant, then take it out, stir-fry the snail several times, add wine, soy sauce and broth to boil, and take out the snail;

3. At the same time, skim the soup in the pot, then return the snail to the pot, and add 400g of ham skin, ginger slices, star anise, cinnamon, sugar and monosodium glutamate to boil;

4. Pour 50 grams of brine, remove the skin and bones of ham, ginger slices, star anise and cinnamon, and pour the remaining lard to serve.

The key to making bad snails:

Snails must spit out sediment before eating, or they will crack.

Pie-food phase grams:

Snail: Snail meat should not be eaten with Chinese medicine gecko and western medicine oxytetracycline; Not suitable for eating with beef and mutton, broad beans, pork, clams, noodles, corn, melons, cantaloupes, fungus and sugar; Don't drink ice water when eating snails, otherwise it will lead to diarrhea.

5. Shaoxing chicken porridge

Characteristics of Shaoxing chicken porridge;

The porridge is thick and waxy, mixed with onion and ginger, and has a unique taste. The chicken is yellow and white, bright and oily, crisp and delicious.

Steps:

1. Add 4500 grams of cold water to the pot, bring it to a boil, add chicken, add a little cold water, cover the pot, and simmer for 20 minutes. When the chicken floats, take it out, wash it in cold water, drain it, apply a layer of sesame oil, cut it into neat strips and put it on the plate as it is.

2. Wash the glutinous rice, pour it into the pot, add 4000g of cooked chicken soup, boil it on high fire, and simmer it on low fire for about 1 hour until the porridge is thick.

3. Mix 15g soy sauce, white sugar, monosodium glutamate and a little water, add chopped green onion and Jiang Mo, and boil to make chicken seasoning.

4. Take soy sauce, refined salt and monosodium glutamate, mix and boil to get chicken porridge seasoning.

5. When eating, put the chicken porridge into a 10 bowl, add the chicken porridge seasoning and cooked chicken oil, and sprinkle with shallots and Jiang Mo. 1 dish chicken with 1 small dish chicken seasoning depends on the customer's needs.

6.nanxiang steamed buns

Raw materials of Nanxiang steamed buns:

500g of flour, 500g of pork sandwich and 200g of pigskin jelly.

Seasoning of Nanxiang steamed buns:

0.25g of salt, 0.75g of sugar, 0.25g of monosodium glutamate, 0. 1 g of soy sauce, 0. 1 g of oil, 0/0g of Jiang Mo/kloc-0, a little pepper and 0.5g of yellow rice wine.

The making method of Nanxiang steamed buns;

1, chop the sandwich meat into powder, freeze and cut into pieces, add seasoning and mix well to make stuffing;

2. Add cold water to knead the flour into dough and knead it into strips, add additives, roll it into skin with thin edges and slightly thicker bottom, and wrap it in stuffing to knead it into buns;

3. Steam in the cage for about 8 minutes, and see that the steamed buns are emerald in color, and the bottom is not sticky and unfamiliar.

Nanxiang steamed buns special tips:

Don't steam too much to avoid wearing the bottom. Knead the dough thoroughly, or it won't be easy to wrap it.

Happy tips:

Nanxiang steamed buns is a traditional snack in nanxiang town, a suburb of Shanghai, with a history of 100 years. This product is famous for its thin skin, rich stuffing, heavy brine and delicious taste, and it is one of the flavor snacks welcomed by customers at home and abroad. The stuffing of Nanxiang steamed buns is sandwich leg meat, with no onion and garlic, only a little Jiang Mo, preserved meat jelly, salt, soy sauce, sugar and water sprinkled. Steamed bread skin is made of unfermented refined flour. Steamed steamed buns are small and exquisite, shaped like pagodas, translucent, crystal yellow, full of soup and saliva, and delicious. It will taste better if it is served with ginger vinegar and a bowl of shredded chicken and egg soup. The stuffing of Nanxiang steamed buns can also change with the seasons, such as adding shrimp in early summer and crab meat, crab roe and crab oil in autumn.

7. Kaiyang chopped green onion noodles

Materials for making Kaiyang scallion noodles:

500g of flour noodles, 60g of dried Kaiyang (dried rice), 0/00g of onion/kloc, 0/500g of fresh soup/kloc, 200g of cooked lard, 6g of cooking wine, monosodium glutamate and refined salt.

Brief introduction of Kaiyang scallion noodles;

Shanghai's famous specialty snacks. In the late Qing Dynasty, it was initiated by Chen Youzhi, a food stall psychologist in Shanghai Chenghuang Temple. This snack is made of Kaiyang (the bigger shrimp) and scallion oil with seasoning. The onion is delicious and very popular with diners.

Characteristics of Kaiyang scallion noodles;

Kaiyang is delicious, the onion is fragrant, and the noodles are not greasy.

Steps:

1. Remove the roots from the onion, wash it and cut it into 2 cm long pieces. Kaiyang is soaked in water until it becomes soft.

2. Heat a wok, add cooked lard to melt, add Kaiyang and scallion and stir-fry until the scallion turns yellow and Kaiyang is crispy, add cooking wine and fresh soup to boil, then add noodles, disperse with bamboo chopsticks, add refined salt and monosodium glutamate to boil, and simmer for three or four minutes.

Key points of making Kaiyang onion oil noodles;

1. Kaiyang is best soaked in cold water until it becomes soft;

When the noodles just enter the boiling pot, they should be cooked with strong fire.

8. vegetarian meal

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Materials for making vegetarian dishes:

Ingredients: spinach1250g, day lily 50g, mushroom (fresh) 20g, winter bamboo shoots15g, wheat flour1000g.

Seasoning: salt 10g, monosodium glutamate 3g, sugar 3g, ginger 1g, peanut oil 150g, yeast 5g, sesame oil 10g.

Features of vegetarian meal:

Soft leather and refreshing stuffing are good points in summer.

Steps:

1. Wash the vegetables, blanch them in a boiling pot, take them out, soak them in cold water, squeeze out the water, chop them into fine powder, put them in a cloth bag to squeeze out the water, and put them in a big bowl. Soak day lily (day lily), winter bamboo shoots and mushrooms in warm water, wash and chop them into fine powder.

2. Heat the wok and drain the oil. When the wok is 70% hot, add daylily, bamboo shoots and mushroom powder, add a little salt, sugar, monosodium glutamate and fresh soup and stir fry. When the wok is cooked, let it cool, add the minced vegetables, mix it in Jiang Mo, and pour some sesame oil on it, which is the vegetarian stuffing.

3. Put the flour on the counter, stir and dissolve the fresh yeast with warm water to make a paste, pour it into the flour, add 500 grams of warm water, stir evenly, and fully knead until the dough is smooth and does not stick to the counter or hands. Then cover it with cloth and let it stand for about 2 hours. Take a small piece of dough and cut it with a knife until it swells, softens and has holes.

4. Knead the dough into strips and pick them into 75g blanks. Then press the blank into a round skin with a thick middle and a thin outer diameter of about 8 cm, put 25 grams of stuffing in the middle, and then knead it to form the green vegetable steamed bread. Put the steamed bread in a steamer, let it stand for 1 to 2 minutes, and then steam it in a boiling pot for 10 minutes.

9. Oil-soaked steamed bread

Fu You steamed bread is a special snack made by Shen Zao Dacheng Dim Sum Restaurant, a century-old Shanghai store. The oily steamed bread in this shop has absorbed many people's strengths: the steamed bread skin is made of Nanxiang steamed bread, rolled with unfermented fine powder, and the stuffing is Huaiyang boutique soup packets. Meat is mixed with bone soup, and seasonings made of onion, ginger and garlic are mixed. When frying, shortbread is similar to shortbread. This carefully processed steamed bread has a small and exquisite shape, golden skin, bright color, crisp entrance, fresh and tender meat, overflowing soup, fat but not greasy. After eating, my teeth and cheeks are fragrant and my mouth is full of saliva. Eat it while it's hot, and it's memorable.

10, sanding ring

Materials for making sand balls:

Red beans 1000g, and finished raw glutinous rice balls100.

Introduction of sand rolling circle:

Shanghai's famous cakes. At the end of Qing Dynasty, it was initiated by an old lady Lei who specializes in jiaozi. Seeing that a customer bought dumplings to take home, she thought of a way, that is, rolling a layer of ground dry red bean powder on the surface of the cooked dumplings, which is not only convenient to carry, but also red and fragrant, and is very popular with people, so it is called "grinding sand ball". After Mrs. Lei's death, it was run by a Jiangxi man named Li, which became a good point of Yongchangmao dim sum shop. Later, it became a characteristic variety of Qiaojiazha dim sum shop, which is still famous and is a good summer product.

Characteristics of sanding ring:

Ochre yellow, fragrant and refreshing, waxy and soft.

Steps:

1. Wash the red beans, soak them in clear water for 2 hours, put them in a pot and add clear water to cook until they are crisp, put them in a clean bag, tie the mouth, squeeze out the water, bake them in the oven to dry, and then take them out and grind them into fine powder.

2. Add water to the pot and bring it to a boil. Add raw jiaozi and cook. Remove and drain, roll a layer of red bean powder and eat while it is hot.

Key points of making sand balls:

1. The fine powder can be stored in a closed and dry container 1 year and taken as needed;

2. After the raw jiaozi is put into the pot, push it with a spoon to avoid sticking to the bottom of the pot.