Asking for snacks everywhere! And practice

Beijing Snack Beijing Camellia oleifera is introduced in detail: Beijing Snack.

Technology: Other production materials of Beijing Camellia oleifera: flour 500g, sugar 150g, osmanthus 10g, sesame 25g, walnut kernel 10g and sesame oil 50g. Camellia oleifera in Beijing is also called fried noodles in Beijing. You can use sesame oil or beef bone oil for fried noodles, but the taste is different. Camellia oleifera is a seasonal snack in Beijing in spring, autumn and winter, which is deeply loved by the elderly and children. Beijing Camellia oleifera is characterized by light brown color, sticky and sweet. Teach you how to make Beijing Camellia oleifera 1. Soak the walnut kernel in warm water, peel it, control the water purification, put it in an oil pan and fry it with low fire until golden brown, take it out and cut it into fine particles with a knife. Stir-fry sesame seeds in a pot until fragrant and yellow.

2. Add sesame oil and flour to the pot and stir-fry until cooked.

3. When eating, put the fried noodles in a small bowl, add walnuts, cooked sesame seeds, sugar and osmanthus, stir with a small amount of warm water first, then rinse thoroughly with boiling water, master the dilute mixing, and stir while rushing. Key points in the production of Beijing Camellia oleifera: stir-fry the flour with low fire, stir while stirring until the flour is yellow without bumps. The practice of Beijing snack kidney bean cake is introduced in detail: Beijing snack

Technology: Other kidney bean cakes are made of 500g kidney bean, 10g pepper and 10g refined salt. Kidney bean cake introduction: this kind of cake is a folk snack in Beijing, which is divided into two kinds: sweet and salty: salty is softer and Chili is more delicious; Sweet sand is cool and fine, and its sweetness is palatable. Characteristics of kidney bean cake: salty and soft, delicious with Chili. Teach you how to make kidney bean cake, how to make kidney bean cake 1. Wash kidney beans and soak for about 2 hours. Stir-fry Zanthoxylum bungeanum and grind it into powder, and add refined salt to make salt and pepper.

2. Cook kidney beans in a boiling water pot until cooked, remove and control the water, peel them, make bean sprouts, mix in pepper and salt, put them in the mold in turn, and knock them out according to the facts. The essentials of making kidney bean cake: soak kidney beans thoroughly, and the finer the bean paste, the better. Shanghai Snack Pumpkin jiaozi is introduced in detail: Shanghai Snacks.

Technology: pumpkin steamed dumplings are made of 2500g flour, 65438 lard+0.750g bean paste, 0/.000g pumpkin/kloc-and a little sesame oil. Introduction of Pumpkin jiaozi: This is a famous pastry in Shanghai, which was produced in the 1940s and is mainly eaten from winter to Sunday. Pumpkin jiaozi is characterized by its soft waxy sweetness and rich pumpkin flavor. Teach you how to make pumpkin jiaozi and how to make pumpkin jiaozi 1. Peel the pumpkin, wash it, slice it and steam it for later use.

2. Take about 1 0,000 pieces of flour, rub it thoroughly with pumpkin and the rest of the flour, rub it into strips, divide it into 50 portions, each portion is wrapped with 25 grams of bean paste, and then pinch it down.

3. Put the green body into a cage and steam it, and apply sesame oil when it comes out of the cage. Key points of making pumpkin jiaozi: Make it evenly and steam it quickly with boiling water. The practice of Shanghai Snack Lengma Group introduced the region in detail: Shanghai Snacks.

Technology: The production materials of steamed sesame balls are: glutinous rice 1000g, sugar 250g, red bean sesame 150g, soybean 100g, peanut oil 25g and cotton sugar 200g. Introduction of cold mom group: Shanghai's famous summer cake group. Shanghai pastry shop was established in the 1940s, and has been deeply loved by diners. Characteristics of cold hemp balls: white and black in color, soft and waxy, sweet and delicious. Teach you how to make cold hemp balls and how to make cold hemp balls 1. Wash and cook the red beans, take them out, pour them into a bamboo basket, rub them with water, and filter off the shells. Heat the wok with peanut oil, add white sugar and boil it into syrup, then add bean paste and stir well, take it out and let it cool to make bean paste stuffing.

2. Wash sesame seeds, stir-fry, grind into powder, and mix well with soft sugar to get sesame sugar powder. Wash soybeans, fry them and grind them into powder.

3. Wash the glutinous rice, soak it in clear water for 3-5 hours, steam it in a cage, then spray it evenly with boiling water, steam it for 10 minute, spray it again with water, steam it for 10 minute, then take it out and pour it on a chopping board, rub it into a state of half a meter and half powder, cool it and pick 20 blanks, each weighing about 75g.

4. Flatten the blanks one by one, put them into 15g bean paste, then flatten them, put them into 15g sesame powder and Neko, knead them into an oval shape the size of a duck egg, and most of them are rolled up with bean powder. Key points of making cold sesame balls: 1. Stir-fried sesame seeds are ground into powder while they are hot, cooled and mixed with sugar;

2. The soaking time of glutinous rice depends on the weather temperature, which can be shortened in summer;

3. After the glutinous rice is soaked, it should be washed with clear water and then steamed;

4. The size should be even. The practice of guangdong snacks Shahefen is introduced in detail: guangdong snacks

Technology: Other Shahe powder production materials: 5000g of rice, others are prepared according to different eating methods. Shahe powder introduction: Shahe powder, steamed into thin slices with rice pulp, and then cut into strips. Popular in Guangdong, Guangxi and Hainan, it is most famous in Shahe, Guangzhou, hence the name. Shahefen is made of rice soaked in Jiulong Spring of Baiyun Mountain. Powder is thin, white and transparent, soft and tough, and can be used for frying, soaking and mixing. The characteristics of Shahefen are: the speculators are flexible and strong, and the flavor is rich; White through the rain, tender and smooth, refreshing and not greasy. Teach you how to make Shahefen, how to make Shahefen 1. Milling, removing impurities from rice, soaking in clear water 1 hr, and grinding into thin slurry 10 kg. Pour a proper amount of powder slurry into a dense-eye bamboo basket, spread it out, put it into a large pot of boiling water, steam it with a big fire, cool it and cut it into strips.

2. Dry fried Shahe powder, the main ingredients are beef, bean sprouts and leeks. Add peanut oil to the pot, heat it, stir-fry shredded ginger until fragrant, add beef slices marinated in peanut oil and soy sauce, stir-fry until 80% cooked, add bean sprouts, stir-fry until 70% cooked, add sand powder and peanut oil, stir-fry until the powder becomes soft, and then add leeks and stir-fry until just cooked.

3. Soak Shahe powder: put 100g Shahe powder into a colander, heat it in boiling water, pour it into a bowl, add fresh soup, cooked cabbage, cooked fish fillets or other cooked meat, and season. The key points of making Shahe powder: grinding powder slurry and filtering out coarse slag. The thickness of the slurry is appropriate, not too thick. In addition, Shahe powder can also be mixed with sauce and fried. The practice of guangdong snacks shrimp dumplings is introduced in detail: guangdong snacks

Technology: Making materials of steamed shrimp dumplings: starch 450g, raw flour 50g, fresh shrimp 400g, cooked shrimp100g, cooked pig fat diced100g, bamboo shoots100g, cooked lard, refined salt, sesame oil, monosodium glutamate, pepper and sugar. Introduction of Shrimp Dumpling: Shrimp Dumpling was founded in a small family teahouse in Wufeng Township, Wucun, a suburb of Guangzhou in the early 20th century. According to legend, wucun was prosperous and the place was beautiful. On both sides of a river, there are often fishing boats selling fish and shrimp. In order to attract customers, the owner of this restaurant is ingenious, buying fresh shrimp produced locally, adding pork and bamboo shoots as fillings to make shrimp dumplings. At that time, the skin of shrimp dumplings was not bright, but it was favored by diners because of its novelty and delicious taste. Soon, it became famous in Guangzhou, and major restaurants rushed to sell it. After the reform of the pastry chef, the raw material was changed from flour to "flour", which was particularly effective and attracted more guests. Shrimp dumplings are characterized by thin skin and soft flesh, white and glittering color, faintly visible stuffing in jiaozi, and delicious and smooth taste. Teach you how to make shrimp dumplings, how to make shrimp dumplings 1. Add 5g of raw flour and 5g of refined salt to starch, blanch with boiling water, stir while adding water, simmer with low fire, then knead well, then add cooked pork and knead well.

2. Chop 200 grams of fresh shrimp into mud, cut another 200 grams into cubes, and cut cooked shrimp into cubes. Mix shrimp paste with fresh diced shrimp, add a little salt and water, and stir until it is pulpy. Add sugar, monosodium glutamate, sesame oil, pepper, diced cooked shrimp, cooked pork fat and diced dried bamboo shoots, mix well and refrigerate.

3. Take a small dose of dough, press it into thin skin with a knife, wrap it in stuffing, make jiaozi, and then fold it into a curved comb shape by hand at the edge of the cat.

4. Put the raw shrimp dumplings into a steamer and steam them thoroughly with high fire. Key points of making shrimp dumplings: 1. Starch, that is, into powder, should be scalded thoroughly and kneaded evenly;

2. Some shrimps are whole now, with a little taste. Pick a little meat stuffing when wrapping, put a shrimp, and the skin will turn red after cooking;

3. Pinch should be thin and even, which is the characteristic of shrimp dumplings, and it can also be made into various shrimp dumplings that imitate animal images;

4. Use a big fire when steaming, in one go. The practice of Sichuan snack eight-treasure oil cake is introduced in detail: Sichuan snack

Technology: Baked eight-treasure oil cake is made of 9 kg of eggs, 13.5 kg of Sichuan sugar, 3 kg of honey, 8.5 kg of peanut oil, 6 kg of flour, 2 kg of honeydew melon slices, 2 kg of peach kernel, honey cherry 1 kg, and fresh rose paste 1 kg. Babao oil cake introduction: Babao oil cake is a traditional specialty of Zhongjiang County, which has a history of more than 200 years. This product is refined from 8 main raw materials. The appearance is plum blossom-shaped, the surface is oily, the food is oily but not greasy, the outside is crisp and the inside is soft, and it is rich in vitamins, which is a treasure in cakes. Characteristics of Babao oil cake: specification: plum blossom, complete shape, slightly convex surface, no scorch marks and no sandwich. Color: brownish yellow with smooth surface. Structure: crisp outside and soft inside, soft and waxy, without impurities. Taste: pure sweet and fragrant, highlighting the taste of eggs and various fruits. Teach you how to make eight-treasure oil cake, how to make eight-treasure oil cake

1. Stirring: Beat the eggs into a bowl, crush the yolk by hand, and then put Sichuan sugar, peanut oil, flour, honey and fresh rose sauce into the bowl and stir well.

2. Packing: Use a special plum blossom-shaped copper cake box. When loading, clean the box, dry it, unload it into a special pot and wipe it with a small amount of vegetable oil. Then use a spoon to scoop the blank mixed in the bowl into the box, and its weight is 1/2 of the volume of the cake box. Then sprinkle some mixed broken peach kernels and melon slices on it, and put a honey cherry in the middle.

3. Baking: When baking in an inclined furnace, the primer is slightly larger than the cover fire. Bake until the cake expands and the surface of the cake is brown, then take it out of the pot. Cooling and packaging.