What is the most distinctive snack in Chongqing? (takeaway packaged food)

Chongqing Snack Chrysanthemum Crisp: Chongqing Snacks.

Technology: fried chrysanthemum crisp material: Shui Pi: special powder 15kg, melted lard 3.75kg ... Crispy: special powder 10.5 kg, lard 5.25 kg, pigment according to national standards. Filling:12.5kg of red bean paste (or crispy noodles) and 7.5kg of edible oil (fried oil). Introduction of Chrysanthemum Crisp: Chrysanthemum Crisp is a fried variety in Sichuan-style cakes, with high technological level and beautiful shape, such as blooming chrysanthemums; The compound petals are stretched, yellow and red, and the color is elegant and pleasing to the eye. It can be used as a feast or a snack. Characteristics of chrysanthemum crisp: specifications: chrysanthemum-shaped, with distinct petals and complete shape. Colors: yellow and red, elegant and light. Structure: loose, not exposed, without impurities. Taste: crisp and slag-melting, sweet and delicious. Teach you how to make chrysanthemum crisp, how to make chrysanthemum crisp 1. Leather: Leather is divided into Shui Pi and pastry. In Shui Pi, special powder and lard are mixed with water (according to the ratio of special powder 1 kg and water 0.4 kg) for about 3 minutes; Butter is a mixture of special powder and melted lard. Shui Pi and cakes are both red and yellow, for standby.

2. Crispy bag: Crispy bag with water. Red water bag red cake, yellow water bag yellow cake. After wrapping, roll it into a rectangle, roll it back, press it into a rectangular block, then overlap the red and yellow crisp blanks (the crisp blanks of two colors can alternate) and wrap it.

3. Molding: wrap the crisp blank, roll it into a ball shape, and cut it into a petal shape with a hairpiece. The petals can be divided into three knives and six petals or four knives and eight petals. When cutting the skin flap, it should be cut from top to bottom below the waist, and the depth should be no leakage.

4. Frying: Hold the product with a special silk spoon and fry it in a pot. Frying oil temperature 140 ~ 150℃ for about 10 min. When the product stretches and matures like a flower, it can be cooked.

Method for making crispy noodle core material: The formula of crispy noodle core material is: 25 kg of special flour, 2.5 kg of Sichuan white sugar powder/KLOC-0, 2.5 kg of melted lard, 5 kg of fresh eggs, 0.375 kg of yeast powder and about 5 kg of water. The above ingredients make 50 kg crispy noodles. When making, stir Sichuan sugar powder and eggs for 3-5 minutes, then add baking powder and flour and stir well. The practice of Chongqing snack Tutuo sesame cake introduces in detail its area: Chongqing snack.

Technology: baking method. The making materials of Tutuo sesame cake: the main ingredients are flour, sugar and sesame oil; Supplemented with walnut kernel, peanut kernel, sesame kernel and crystal sugar. According to the varieties, concentrates such as golden hook, ham, osmanthus fragrans, rose and jujube paste are added respectively. Tutuo sesame seed cake introduction: Tutuo sesame seed cake is the traditional name of Jiangbei District in Chongqing, with a history of more than 60 years. Characteristics of Tutuo sesame seed cake: brown bottom, full and complete blocks, 50g each, thin skin and big stuffing, crisp and delicious, sweet and delicious, and unique flavor. Teach you how to make a baked clay cake, and how to make a baked clay cake 1. Raw materials: the main ingredients are flour, sugar and sesame oil; Supplemented with walnut kernel, peanut kernel, sesame kernel and crystal sugar. According to the varieties, concentrates such as golden hook, ham, osmanthus fragrans, rose and jujube paste are added respectively.

2. The crust is made of Shui Pi and crispy: the water wave is made of flour, sesame oil and hydration, and the water consumption is about 50% of the flour; Crispy is made by fully kneading flour and sesame oil; Put the water bag into the pastry to get the leather. Its proportion is: Shui Pi 60%, cakes 40%.

3. Stuffing: Chop the melon and fruit materials, grind the rock sugar into the size of mung beans, and then mix the cooked noodles, soft candy, sesame oil, roses, osmanthus flowers, etc.

4. Packaging: When the skin and stuffing are ready, they can be packaged. The ratio of skin and stuffing is 3: 7.

5. Baking: after filling, press the cake blank into a flat circle, stick sesame seeds on it, then put it in a hanging furnace and bake it in a high-temperature fast-fire open-hearth furnace (the furnace temperature is about 500℃ for about half a minute). After cooling, it can be packaged and delivered from the factory. Chongqing Snacks Cream Peanut Candy: Chongqing Snacks

Technology: The ingredients of fried peanut butter candy are: Sichuan sugar 23.5 kg, peanut kernel 22.5 kg, butter 2.5 kg, baking soda 500 g, salt 150 g, production oil 150 g, liquid glucose 3.75 kg, vanillin 30 g. Buttered peanut candy is Chongqing Guanshengyuan Food Factory. Its making method is based on peanut chocolate, which not only has the same characteristics as crispy peanut products, but also is sweet and salty, and has a more comfortable and delicious taste. As early as the 1940s, it was well received by Chinese and foreign consumers, and it still maintains the original characteristics of this product. Characteristics of butter peanut candy: size: square, complete and uniform particles, smooth bottom, peanut particles visible on the side. 0/80 ~ 200 capsules per kg/kloc. Color: Sugar body and peanut kernel are yellow. Organization: crisp and delicate, not soft. Taste: sweet, crisp, slightly salty and odorless. Teach you how to make butter peanut candy, how to make butter peanut candy 1. Stir-fry peanuts first: add peanuts after the sugar water is boiled, and cover and cook for about 5 minutes when the sugar water rises to the boiling point again. When the temperature reaches 1 15℃, remove the pot cover and cook for a while. When the temperature reaches 125℃, add butter and stir-fry until cooked. When the temperature reaches 140℃, take out the pot.

2. Add baking soda and vanillin after taking out the pan: firstly, mix baking soda and vanillin into paste with water, add materials while frying, stir-fry for 20-30 times after taking out the pan, then pour it on the chopping board, spread it flat, scrape it flat, cool it and form it with a hob.

3. The operation should be fast and accurate: the scraping action should be fast, and the number of times of frying should be strictly controlled. Chongqing Snacks Hechuan Peach Slices: Chongqing Snacks

Technology: Boiling, stewing and stewing Hechuan peach slices are made of 23.75 kg of stirred sugar, 1.4 kg of white sugar, 0.25 kg of flour, 18.75 kg of cake powder, 0.5 kg of honey rose, 1.25 kg of extracted sugar and 9.5 kg of walnut pulp. Introduction of Hechuan Peach Chips: Hechuan Peach Chips was founded on 1840. It is made of fine glutinous rice, walnut kernel, Sichuan sugar, honey rose and other raw materials, and is one of the famous local products in Sichuan Province. It is characterized by fine powder, softness, thin slice, tearing like "Joe brand", white color, sweet taste, and strong peach kernel and rose fragrance. 19 17 won the Panama gold medal in Panama Expo. 1926 At Chengdu "Flower Expo", two peach chip factories in Hechuan won the special prize and the first prize respectively. It was rated as 1979 quality product by Sichuan Commercial Bureau. Features of Hechuan peach slices: specifications: smooth section, uniform thickness, rectangular slice, 9.2 cm long and 3 cm wide. More than 440 tablets per kilogram. Color; Jade white, shiny. Tissue: Soft and crisp sheet, which can be spread and rolled up at will, without binding, without removing peach kernel, sugar seeds and impurities. Palate: sweet and moist, with peach kernel and rose fragrance, and a fragrant aftertaste. Teach you how to make Hechuan peach slices and how to make Hechuan peach slices 1. Material selection: select glutinous rice, remove impurities and broken rice with a sieve, wash it with hot water at 50 ~ 60℃ for about 10 minute, remove water, cover it for 20 minutes, and spread it out for later use.

2. fried rice: stir-fry the covered glutinous rice with oil-made river sand, and the heat will be strong. Fried rice per pot 1 kg. When you need to stir-fry glutinous rice, quickly scoop up the pot and use a sieve to remove the sand.

3. Grinding and returning to powder: the fried glutinous rice is ground into fine powder by an electric mill and screened by a 90- 100 mesh sieve. The sieved powder is called "fire powder" Put the "fire powder" on the air table to absorb water and regain moisture for more than 3 days until the powder is kneaded into a ball by hand, which is the powder back. In summer, the recovered powder should be fried with low fire and cooled before use.

4. Stir sugar: add water to Sichuan white sugar, put it into a pot to melt and boil according to the ratio of 10: 3, then purify it with egg white or soybean milk, remove impurities and sugar bubbles, add maltose (5% of Sichuan white sugar) and continue boiling until it reaches 130℃ in summer and 120℃ in winter. After taking out of the pan, add oil and stir until the sugar and oil are fully mixed into sand, then put it on a chopping board to cool, roll it into fine sugar powder with a rolling pin, and use it after sieving.

5. Beating of peach kernels: finely prepare bleached walnut kernels, chop and screen them, select broken peach kernels with uniform particles, and make syrup with extracted water. Add honey rose and Sichuan sugar and mix well.

6. Mixed Potting: After the flour and sugar are fully mixed, pot is divided into three layers, 1/3 is the bottom layer and the top layer, and 2/3 of the mixed peach kernel is the middle layer. All three layers should be leveled with "copper edge", and finally compacted and leveled.

7. Braised cake: put the cake blank in hot water in the pot for 2-3 minutes, and then let it stand for moisture regain. When the cake is soft and dense the next day, it can be sliced.

8. Slicing and packaging: pour out the stewed cake blank and slice it with a machine.