The practice of Chinese dim sum

Chinese dim sum pays attention to the diversity of dough and stuffing, and there are many cooking methods such as frying, frying, steaming and baking. At the same time, it is sweet and salty and has a rich taste. Generally speaking, China cakes are divided into Beijing flavor, Suzhou flavor and Guangdong flavor.

◆ Guangdong dim sum

Features: extensive and inclusive. There are many varieties and the richness ranks first in the country. In addition to various cooking methods, the choice of fillings is also very wide, including sweet and salty, meat and vegetables, as well as various ingredients. At the same time, it also combines some skills and characteristics of West Point, and also selects some West Point raw materials, such as chocolate and cream, as raw materials. The overall taste is refreshing.

Mudan cake

Ingredients: 300g of flour, 90g of lard, 0/5g of lotus mushroom/kloc-,3g of shredded coconut, and pigments: lemon yellow, rose red and green.

Production method:

1. Divide the flour into three parts and knead it into dough with lemon yellow, rose red and lard.

2. Coat the colored bread with grease, then roll it into strips, roll it into a roll, fold it three times, and finally form a round cake.

3. The bread is covered with red skin, and the inside is covered with yellow skin, then wrapped with lotus seed hair and kneaded into balls.

4. put it in the refrigerator for 2 hours.

5. Cut the dough into 6 pieces with a knife.

6. After frying in warm oil, sprinkle with chopped coconut.

◆ Beijing snacks

Features: It can be divided into popular flavor and palace flavor. Relatively speaking, in the south, Beijing-style dim sum with popular tastes is rich in oil and heavy in flavor, that is, it uses more oil and has thick skin, and often has less and thick stuffing. Cooking methods include steaming, frying, frying and branding. Commonly used vegetarian stuffing, salty. Palace-style snacks are particularly particular about styling, and the form is often greater than the content.