Hakka Snacks Confectionery

1, New Year's acquaintance (New Year's cake or sugar cake)

Process:

①, rice soak and dry, crushed into powder, dry and spare.

②, with a clean pot to take an appropriate amount of rice powder, slightly hot frying pan with sugar boiled into a thick, pour the powder, chopsticks quickly stir so that the heat spread around, add red ponds, boiled water and crushed peanuts, tangerine peel, etc., and finally stirred to paste.

3, take a copper plate, wash and dry, the surface coated with a layer of peanut oil, will be poured into the rice paste, on the steamer after steaming, the surface sprinkled with fried sesame seeds beforehand can be eaten.

Some steamed rice cake masters can steam the rice cake to crystal clear, like amber, peanuts, almonds, a class of dried fruit completely rotten. Eat with tea, taste better. 2, fried corner

New Year's festivals every household is inevitable to do corner, the practice of the first sesame, peanuts, sugar, coconut sopped into a dry stuffing in a bowl standby, a certain proportion of flour, eggs, sugar, lard, add a little water to keep stirring, and then use a stick pressed into the skin of the dumpling-like (with the northern package of dumplings similar to the), the dry stuffing into the skin and kneaded into a dumpling-like into the oil pan frying, and fish, and then cooled and loaded into the After cooling, they are put into an altar to avoid moisture and sealed up, to be used during festivals. The oil fruit and sesame flower are pre-mixed with rice flour and kneaded into long baby shapes, strips and circles, and their frying practices and the process of loading the altar are the same as that of the jiaozi.

3, siu mai

Siu mai is shaped like a pomegranate, with a thin skin and filling, aromatic, mouth-watering and named "Sante pomegranate fruit", "Sanli Xiang". Later generations, because the skin of siu mai is made of flour, and eat to "catch burning", it is called "siu mai".

Main ingredient: pork filling Accessories: wonton wrappers, eggs, green beans, onions

Seasoning: sesame oil, soy sauce, salt, pepper, starch, cooking wine, ginger

Cooking method:

①, cut the onion into small particles and put it in the basin and mix it well with the starch;

②, pork filling, sesame oil, soy sauce, salt, chicken broth, pepper, cooking wine, ginger, beating the egg and the onion.

Characteristics: fragrant and soft, suitable for both young and old.

Making of Siu Mai Skin

Split the potatoes in half, put them in a pot and boil them, then quickly drain and peel them, put them into a basin with an even mixture of flour and flour, and mix them with chopsticks while crushing the potatoes with utensils, and when they are not hot, use your hands to pinch the potatoes that you did not crush, and then live the noodles into a homogeneous dough, and then put it into a basin and cover it with a clean cloth, and then wait for it to be used. Hakka cuisine is an authentic staple food and snack, which is a collective name for the category of "cognac". Hakka confectionery is made of rice, glutinous rice flour, and tapioca flour, and there are as many as 200 varieties of Hakka confectionery made with different processing techniques. Authentic Hakka meet, first of all, the selection of materials to be fine, such as high-quality rice finely ground into a pulp in order to steam the transparent and smooth skin of the rice counterparts, fillings with fresh

Then the production should also be fine, do the rice counterparts with the rice paste must be finely ground, a little bit of sloppiness. 2, Xianren know (also known as Xianshui Jelly)

Xianren know, also known as Xianshui Jelly. It is made from a kind of "immortal grass" boiled in the Meizhou area, which is abundant in Gannan, western Fujian and eastern Guangdong. Because only a small amount of "immortal grass" can be made than "immortal grass" more than ten times the weight of the board to. It was so magical that people called the food made from this "immortal grass" "Xian Ren Ji".

Raw materials: Immortal grass, water, soil alkali (C medicine), starch, sugar or honey.

There are two main ways to make it: one is to boil dried cactus with groundnut powder, and the other is to boil green fresh cactus with rice syrup. Most of the Hakka areas use the first method to make it. When I was a child, I used to watch my mother making the jelly. Every May and June, when the grass is in full bloom, my mother would go to the mountain slopes and valleys to pick up the grass, then wash and dry the fresh grass, and bundle it into a bunch of long strips to store it. Production, that is, take out a bunch, slightly cut off, wash with water, add the right amount of edible alkali, put in a pot to boil into soup, to clean gauze filter slag, and then remove the dregs of the cactus grass juice into the pot, according to the proportion of slowly injected into the diluted groundnut powder, stirred into a slurry with a spoon, after the start of the pot, poured into the enameled pot, once cooled down, that is, the cactus jelly. Then with a knife in the container will be immortal jelly into a number of small pieces, to sweet spring soak it. Even if it is more cool, and easy to extend the storage time. To eat, take a small piece of jelly in a bowl, break it up, add sugar (or honey), and sprinkle a few drops of mint water on it. In the mouth, clear, smooth, soft, cool, cool through the heart. There is a "fairy" flavor in the heart. 3, radish

Materials: 300 grams of sticky rice flour, white radish 1, 4 mushrooms, 25 grams of shrimp, 50 grams of lean meat, salt (a little), chicken broth (a little), oil practice:

①, the first viscous rice flour with water into a paddle with a little bit of salt (can not be too much, because the frying of the material when the addition of a little bit of salt)

②, the white radish cut into thin shreds (or chopped small froth can), mushrooms and lean pork can), mushrooms and lean meat chopped into foam, shrimp clean and fried dry standby

3, the pot of hot oil, put lean meat and mushrooms fried, and then put into the shrimp and carrots stir fry for a while plus salt

4, the 3 inside the fried material poured into the rice paddle and stirred well.

5, the good material into the steam plate (steam ten minutes can be)

Tips: Steamed radish meet can also be cooled and then cut into small pieces with a frying pan a little fried, more fragrant and more delicious. 4, taro children

production process:

①, choose a good taro eggs, wash, steamed, peeled, mashed into mud while hot.

②, taro eggs in the mud mixed with tapioca, water, and so on, and well, so that the taro eggs mud has a certain toughness.

3, grab a handful of kneaded into the picture of the Yuanbao shape, into the boiling water and remove, add a variety of ingredients can be.

The production method of the yellow acquaintance is quite elaborate. First of all, we have to choose good dry firewood (such as dry tea tree branches, dry straw, etc.), burn these dry firewood into ash, and add some leaves of Yangmei (for color mixing) and a little lime to the ash (to prevent the made yellow fever from being too cold after eating), and then, the grass grass grass ash wrapped in clean cloth and put it in a bucket of water, to make grass grass grass ash water used for soaking rice. At the same time, about 1/3 of the glutinous rice and about 2/3 of the indica rice are washed and soaked in the grass ash water for several hours, then processed into rice paste. Then pour the rice paste into a pot and cook it with mild fire, pay attention to the rice paste in the cooking to stir constantly, so that the water evaporates without burning, so as to make a soft and resilient cognac dough, take out the cognac dough and put it into a copper basin, and then steam the cognac dough, and then put the steamed cognac dough into a mortar and pound it for ten or twenty minutes. In this way, the yellow, fragrant and tender mets are made. 6. Ramie Leaf Knowledge (also known as Ramie Leaf Knowledge and Ching Ming Knowledge)

Ramie is a perennial woody plant that is evergreen throughout the year. The rich local flavor of Ramie is very popular among the local people and tourists.　Ramie can be made all year round, but spring and summer are the best seasons. To make Ramie Leaf, fresh young Ramie leaves are picked and mixed with an appropriate amount of round-grained rice, glutinous rice, and well water in a stone mortar and pounded together to form a verdant Ramie dough, which is then pinched into small pieces and placed in a steamer to be steamed. They can also be deep-fried, and after deep-frying, they are golden and crispy, with a sweet and refreshing aroma and flavor. If you eat Ramie Leaf, you will be able to withstand hunger and thirst, gain strength, get rid of skin ailments, strengthen your body and bones, and it is a natural food that is suitable for young and old. 7, taste the cellar to know

The taste cellar to know is the most popular food of the Hakka, with rice ground into pulp and a small amount of soil alkaline water, mix well, with boiling water to wash the pulp, served in a small bowl steamed. Steamed into a bowl surface expansion around the middle of the concave nest-shaped, sweet soy sauce (red flavor) to eat, so it is called taste cellar. In the streets of Meizhou, there are often deep-fried flavor cellar meets, which is a traditional flavor food unique to the Hakka people. 8, Iron spoon meet

Iron spoon meet is a traditional Hakka snacks, to the Hakka capital of Xingning City, Meizhou City, Luofu town production of the iron spoon is the most famous, the local Hakka people in the New Year's boundaries (from December 25 onwards on the Lunar Calendar) system of New Year's Snacks will certainly be deep-fried Iron Spoon meet, Luofu Iron Spoon meet is a shallow, flat-bottomed round iron spoon on the load, is generally the choice of winter rice and then mixed with a small amount of glutinous rice milled and adjusted to the paste, loaded on a shallow, flat-bottomed round iron spoon, then depending on personal preferences, the iron spoon. The rice is then deep-fried in a wok with green onions, soybeans, peanuts, sesame seeds, and other ingredients according to personal preference until golden brown and then lifted up, with a crispy and crunchy texture. 8, patties Early October of the lunar calendar, after the fall harvest, the Hakka people will begin to do patties in their spare time, as the saying goes: "October morning, patties recorded burn", which is fresh, hot, just done patties portrayal. A white soft mochi wrapped with fried peanuts, sesame seeds and fresh sugar, eating taste soft and sweet, in the taste of mochi at the same time, perhaps you can also feel the Hakka people's pure and simple feelings and aspirations for a better life.

Ai leaf mochi is a traditional Hakka food in Meizhou, which is sweet, soft and smooth, and at the same time, Ai leaf has health effects.

1. Ingredients: fresh moxa leaves, glutinous rice flour, filling (peanuts, sugar), filling with a little white sesame more fragrant.

2. Fresh mugwort leaves to the stalk, as long as the leaves, wash, put into a pot of boiling water to cook for about 15 minutes (boil some of the soft can be chopped more minced), pick up, rinse with water a few times. Soak for two days to remove the bitter water from the leaves.

3. Grab the water, put it on a cutting board and chop, the more you chop, the better.

4. Prepare glutinous rice flour, the chopped leaves and to the glutinous rice flour inside, and until you can form a ball not scattered on the good.

5. Use the kind of bamboo leaves, cut into small pieces, and put the wrapped mochi on top. Put it in a pot and steam it under water for 10-15 minutes, you can eat it. 9. Abacus

This is a traditional Hakka snack that can be used as both a dish and a staple.

Don't underestimate this dish, to do both pop and smooth, hot, cold each have their own flavor is not easy. Abacus is made of tapioca and taro starch as the main raw material, the technical difficulty of the production is to grasp the temperature when mixing the material. When cooking, it is stir-fried with sesame oil, green onion, and garlic, and seasoned at the start of the cooking. 1, closed tofu (also known as stuffed tofu) closed tofu is not only the New Year's festivals a main dish, especially every year, the Spring Festival reunion dinner, closed tofu is essential, but also Meizhou Hakka people a special snack.

Melted tofu production is also simple, first choose a good filling, mainly half-fat half-lean pork, with mushrooms, scallions, chopped into a filling. Cut the tofu into small cubes and use chopsticks to dig a small hole in the center to put the filling in. Sprinkle lard in the pot, start a fire, put the tofu into the pot, the fire should not be big, until it is golden brown, and then put on salt, soy sauce, monosodium glutamate and other seasonings, you can eat. Later also used bitter melon cut into a circle, the center of the dig to put into the filling.　On New Year's Day, the village is filled with the fragrance of molten bean curd, and every family's table has that traditional dish. Once upon a time, people who could not afford to buy large pieces of meat, go to the market to buy half a catty or two of meat to make melted tofu, to make that part of the bustle, is also considered to be a festival. Nowadays, the closed tofu is put on the table in a dignified manner, and it has become a good dish for the Hakka people to treat their guests.