The simplest and most delicious snacks want to some with some practice steps Thank you!

1. hibiscus cake: hibiscus cake is made of fine glutinous rice flour, made into rice cake slices, and then deep-fried, and then mixed with sugar, caramel refined. 2. green bean pockets: Huizhou flavor snacks. 2. mung bean pocket: Huizhou flavor snack. Prior to the mung bean sprouting, to be skin broken bud dew, mixed with wheat flour, add salt, water and mix into a paste, scooped into the spatula on the gimlet inside, slowly submerged into the boiling oil pot, such as its bond into a block, fishing up the gimlet, draw off the spatula, deep-fried until the dark yellow with a green can be. The green bean pockets are fluffy and crispy, with a unique flavor. 3. Huizhou Scholar Rice: Scholar rice, also known as jujube rice, is rumored to be the Ming Dynasty Scholar Liu Ruozai's home to eat the dish. Method: (1) wash the glutinous rice steamed with water and take out, add 90 grams of sugar and a small amount of lard, stirring, honey jujube core spare. (2) with a large bowl smeared with lard, the lotus seed yards in the middle of the bowl, plus the coreless dates, loaded with glutinous rice, yards around the lotus seed, steamed on the cage standby. (3) will be water chestnut dig a small hole filled with emerald heart, steamed in a cage, take out the date rice inverted in the middle of a large plate, will be cooked water chestnut yards around the date rice, each emerald above the press on a cherry, water chestnuts around the yards of tangerines again 1 circle. (4) frying pan sit on the fire with water and sugar boil, skim off the foam, thickening with cornstarch with a little lard burned on the date rice that is complete. Features: bright color, nutritious, sweet and delicious. 4. Shexian tofu brain marrow: tofu brain marrow is the traditional flavor of Anhui Shexian snacks. It is rumored that in the Ming Dynasty to fresh and tasty, soup milky white flavor, low price, known far and wide. Method: (1) take a pot full of seven or eighty percent cold water, put about 500 grams of pork 1 piece, a small bag of shrimp (about 50 grams), burned until the meat is cooked, oil and shrimp juice overflow dissolved into the water, and then add a small amount of high-quality mung bean vermicelli, colorless soy sauce, refined salt, fennel, and then switch to simmering, to be vermicelli ripe, that is, the vermicelli meat juice soup standby. (2) Choose tender tofu, squeeze out the water with gauze, then unravel it and scoop 1 spoonful into a bowl with white flour (the flour should be concave and gently patted), and add a small amount of finely minced pork (pork cooked in the vermicelli soup the day before). Then end the bowl gently rotating and shaking, the outside of the flour, rolled into a ping-pong ball shape, hand will be tilted against the side of the bowl, so that the balls rolled into the soup pot, cooked and floated that is complete. (Can not use the palm of the hand to rub and pinch or take with the fingers, so as not to deform, destroy the loose structure, impede the uniform penetration of the juice and flavor and reduce the quality). Characteristics: soft and tender, delicious soup, unique flavor, easy to digest and absorb, because the tofu balls are very tender, so named tofu brain marrow. 5. Pueraria Mirifica: Huizhou mountainous areas abound Pueraria Mirifica, cool and sweet. Pueraria lobata is a kind of powder made from the root of Pueraria lobata, also known as mountain powder, which is commonly used by Huizhou folk to make snack foods. Kudzu flour rounds are pork fat, sugar, etc. made into a ball-shaped filling, first rolled on a layer of kudzu flour, so three or four times, and then on the cage, steaming until the outer skin is shiny black and small bubbles when it is done. The texture of this round soft and strong, sweet flavor, have the effect of clearing the mind and eyesight. 6. fire-roasted tofu: fire-roasted tofu is a specialty of Tunxi District of Huangshan City and Huoning County. Specific production methods: the old tofu cut into squares, placed on the shelf fermentation, and then baked on the charcoal fire, both sides baked into wax yellow, baked with the food, eaten in the tofu smeared with spicy sauce, sesame oil and other condiments, the entrance is more delicious. 7. Bracts of pine: Bracts of pine is a famous snack food. It is made of mountain bracts of reed as the main raw material. Bracts are a kind of corn planted on the mountain, with a growing period of about 140 days, its flavor is sweet and clear, and its nutrient content is high. Grind the corn into fine powder, sieve the skin layer through the fine powder wok, and water mixing and cooking into a paste, after cooling and solidification and then use the special bow planing into thin slices, and then the thin slices placed on the bamboo plaque to dry in the sun that is made. When consumed, the slices will be put into the boiling oil and fried, and the slices will be stretched and swollen and floated up to be fished out. Bao Lu Song fragrant and crunchy, suitable for tea and accompanying food. 8. Huizhou wrapped rice dumplings: folk snacks. Huizhou wrapped rice dumplings are mostly pillow rice dumplings. Growing fat, two bundles, four corners, shaped like a pillow. Its many varieties, there are meat dumplings, pork ribs dumplings, date chestnut dumplings, bean paste dumplings, red bean dumplings and so on. It is worth mentioning that the "gray juice dumplings", gray juice dumplings first with grass ash filtered water mixed with glutinous rice wrapped into the alkaline heavy, sticky, especially tasty to eat soft, and easy to store for a short period of time, so favored by diners. 9. Weighing Pipe Candy: The name of Huizhou confectionery. This is a kind of characteristic caramel product, which is shaped like a big scale pipe cut off, so it is called "Scale Pipe Sugar". It is made of caramel covered with white or black sesame seeds, with a white sugar center inside, which is made of white sugar mixed with sesame powder and rice flour. If it is rolled and pinched more finely (like a penny), it becomes "Yipin Xiang". It is characterized by crunchy, non-stick teeth, sweet and fragrant, suitable for both young and old. 10. Tuenxi drunken crab: this is a traditional Tuenxi small food, since the Opium War, that has been famous in many neighboring provinces, cities, Zhejiang vendors more than the whole bucket of trafficking, but also bought as a gift to friends and relatives. Raw material recipe: live crab 8 garlic cloves (broken) 8 petals ginger 25 grams of rock sugar 40 grams of pepper salt 40 grams of soy sauce 600 grams of Huizhou sealing tank wine 400 grams of sorghum wine 10 grams production method: the crab washed, drained, uncovered the bottom of the umbilicus to discharge dirt, put in a little pepper salt to close, and then break off the tip of the crab claws, one from the umbilical cover into the umbilical cap of the upper part of the umbilicus cover nailed firmly so that the do not open, put into the altar, filled, the face of the two with a small After filling, the surface with two small bamboo slices put into the shape of a cross, stuck crab body, do not make the movement. Then pour in soy sauce (400 grams when it is cold, the lunar calendar in September and October can be increased to 600 grams), Huizhou sealing wine (now used in Huangshan glutinous rice wine), ginger, garlic cloves, rock sugar, sorghum wine, tightly sealed with greaseproof paper, you can open the altar to eat a week later. Product characteristics: color green with yellowish, fresh and sweet, the wine smell is particularly strong. If you do not open the altar, can be kept for 2 months, after the opening of the altar can not be stored Sea oyster fry - sea oyster fry selection of oysters in the top grade " pearl oysters " as the main raw material, the egg, groundnut powder and chopped garlic mix, and then use the right amount of lard in the pan fried until both sides crispy yellow. When eating, with garlic paste, salsa, coriander and other ingredients, in order to achieve the effect of crispy and delicate, delicious and savory. Chives box - leek box system with flour mixed with lard to make the skin, to pork, shrimp, flatfish, marco polo, leeks, mushrooms as a filling, wrapped into a small box like a cake, the edge of the pinch into the wave shape into the frying pan fried