What are Hakka snacks?

1、Dustbin (箕)粄 Method: Soak the rice and grind it into a rice paste, scoop it into a round dustpan of about 30 centimeters in diameter (most people now use rectangular iron plates), shake it from side to side to make the rice paste even, and then put it into the pot to be steamed on a high flame. After about five minutes will be steamed a thin layer of rice paste unveiled, the fried shredded meat, leeks, bean sprouts, fresh bamboo shoots, shrimp, mushrooms and other fillings into the roll into a tube, similar to the doughnut. It is similar to a fritter. It is tender and tasty, and you will not get tired of eating it.

Immortal Man

2, Immortal Man (also known as Immortal Water Jelly) [2] Immortal Man, also known as Immortal Water Jelly. It is made from a kind of "Immortal Grass" that is abundant in the mountainous areas of Gannan, western Fujian and eastern Guangdong. Because only a small amount of "immortal grass" can be used to make a board more than ten times the weight of "immortal grass"

Immortal grass. It's like a magic spell, so people call the food made from this "immortal grass" "Immortal Recognition".　　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 flour, and the other is to boil fresh green cactus with rice syrup. Most of the Hakka areas make it with the first method. 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. Not only to make it more cool, but also 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.

Radish know

3, radish know Ingredients: 300 grams of sticky rice flour, white radish 1, 4 mushrooms, 25 grams of shrimp, 50 grams of lean pork, radish pill

Salt (a little), chicken essence (a little), oil Practice: ①, first of all, the viscous rice flour into paddle with a little bit of salt (can not be too much, because frying the material when the time to add a little bit of salt) ②, carrot cut into thin julienne (or chopped small foam can also be). ②, white radish finely shredded (or chopped small foam can also be), mushrooms and lean meat chopped into foam, shrimp cleaned 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-fried for a while plus salt ④, the 3 inside the fried materials into the rice paddle and stirred well.　　⑤, pour the materials into the steam plate (steam ten minutes can be) Tips: Steamed radish know can also be cooled and then cut into small pieces with a frying pan a little frying, more fragrant and more delicious.

Taro know

4, taro know the production process: ①, choose a good taro eggs, washed, steamed, peeled, and mashed into mud while still warm.　　②, taro eggs in the mud mixed into the 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 in the shape of a treasure, into the boiling water, remove, add a variety of ingredients can be.

Confessionals

5, Yellow Confessionals The production method of Yellow Confessionals is quite elaborate. First of all, we should choose the best dry firewood (such as dry tea tree branches, dry straw, etc.), burn these dry firewood into ash, and in the ash, add some plum leaves (for color) and a little lime (to prevent the yellow met after eating too cold), and then, the grass grass grass ash wrapped in a clean cloth and put in a bucket of water, made of grass grass grass ash water used to soak the 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.

Ramie Leaf Knowledge

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 the best seasons are spring and summer. Preparation: Cured Noodles, Cured Powder

The method is to pick fresh young Ramie leaves and mix them with an appropriate amount of round-grained rice, glutinous rice, and well water in a stone mortar, pounding them together and binding them together to form a verdant dough, which is then pinched into small pieces and placed in a steamer to be cooked. They can also be deep-fried, and after deep-frying, they are golden and crispy, with a sweet and refreshing aroma and flavor. Eating Ramie Leaf Cake is a natural food for young and old alike, as it can help them to withstand hunger and thirst, gain strength, get rid of skin ailments, and strengthen their bodies and bones. The steamed surface of the bowl is swollen around and concave in the middle, and sweet soy sauce (red flavor) is used to accompany the food, so it is called "taste cellar". The fried Ajisai meets are often found on the streets of Meixian County and are a traditional Hakka specialty food.

Mochi

8, mochi Early October of the lunar calendar, after the fall harvest, the Hakka people began to do mochi in their spare time, as the saying goes: "October morning, mochi record record burn", which is exactly the fresh, hot mochi just made a good portrayal of the mochi. 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.

Abacus

9, abacus This is a traditional Hakka snack, both as a dish and as a staple food.　　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 paste, and attention is paid to seasoning it when it is started.

Edit paragraph meat examples

1, closed tofu (also known as stuffed tofu)

Closed tofu is not only the New Year's festivities of a main dish, especially every year, the Spring Festival reunion dinner, closed tofu is indispensable, but also the Hakka people of a specialty snacks.　　Closed tofu production is also simple, first of all, choose a good filling, mainly half-fat and 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 has been put on the table in a dignified manner, and it has become a good dish for the Hakka people to treat their guests.

Chinese New Year's Eve

1, Chinese New Year's Eve (New Year's cake or sugar cake) production process: ①, rice soaking and drying, crushed into powder, sun-dried standby.　　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 ultimately stirred to a 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 pre-fried sesame seeds 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 which. Eaten with tea, the flavor is better.

Fried corner

2, fried corner Every household on New Year's Day is inevitable to do corner, the practice of the first sesame, peanuts, sugar, coconut sop into a dry filling in a bowl and standby, a certain proportion of flour, eggs, sugar, lard, add a little water to constantly stir, and then use a stick pressed into the skin of the dumplings like a dumpling (with the North similar to dumplings), the dry stuffing into the skin into dumplings into the pan and pinch the dumpling-like fried. Fry the dumplings and then put them into an altar after cooling to avoid moisture and seal them up, to be used during festivals. The oil fruit and sesame flower is pre-mixed rice flour pinched into a long child-shaped, strips and round, its deep-frying practices and the process of loading the altar with the same corner.　　3, siu mai siu mai shaped like a pomegranate, with a thin skin and filling, aromatic, mouth-watering and named "Sante pomegranate fruit", "Sanli Xiang". Later generations called it "siu mai" because the skin of siu mai is made of flour, and it is eaten with a "rush of burning".　　Main ingredients: pork filling Accessories: wonton wrappers, eggs, green peas, onions Seasonings: sesame oil, soy sauce, salt, pepper, cornstarch, cooking wine, ginger cooking method: ①, cut the onion into small grains in a pot with cornstarch; ②, the pork filling, sesame oil, soy sauce, salt, chicken broth, pepper, cooking wine, minced ginger, eggs, beat on the strong and onion grains and mix well; ③, wonton wrappers skin packaged into a siu mai, the top of the green peas, steamed in a steamer 8-10 ?€€?€€?€€Steam on the steamer 8-10 minutes can be.　　Characteristics: fragrant and soft, suitable for both young and old.　　The production of roasted wheat skin Potatoes split in half, put the pot to cook, quickly drained and peeled, put into the basin of flour and flour evenly mixed, while using utensils to crush potatoes while stirring with chopsticks, and so not hot, with the hands of the potatoes are not crushed crushed, the noodles into a homogeneous dough, put in the basin with a clean cloth cover, to be used.