The practice of powder fruit

The raw material of Fenguo Fenguo is rice flour (that is, rice is dried and ground into powder), but it was changed to cooked powder and raw powder after the 1980s.

The raw material of Fenguo Fenguo is rice flour (that is, rice is dried and ground into powder), but it was changed to cooked powder and raw powder after the 1980s. The fillings are lean meat, cooked fat pork, barbecued pork, mushrooms, bamboo shoots and shrimps.

Pink fruit has a long history and was widely popular in Guangdong during the Ming and Qing Dynasties. According to legend, in the 1920s, restaurants and teahouses in Guangzhou competed to create brand-name dishes to attract customers. In the historical materials of the Qing Dynasty? Pink horn? Making records is the predecessor of fruit powder later.

Ejie Fenguo is made of cooked flour and raw flour, and it is stuffed with pork, barbecued pork, mushrooms, bamboo shoots, raw shrimp, white sugar, soy sauce, refined salt, monosodium glutamate, white wine, pepper and frog oil. Each powder fruit is packed at six yuan, which is full but not solid, and looks like an element core. The cat didn't leave any fingerprints. Shake it with sound. After the package, it has a unique flavor.

Method 1 of powder fruit practice

(1) Prepare stuffing: 1, shred zucchini, squeeze dry, put into a bowl, add 2 teaspoons of salt, mix well, let stand for 5 minutes, and then squeeze water again.

Spare (be sure to add salt and squeeze it again, or a lot of water will come out when the bread is served later)

2. Beat the eggs, put them in the oil pan, fry until cooked, and add the zucchini stuffing.

3. Chop the onion and ginger and put them into the zucchini stuffing;

4. Add a little spiced powder, sesame oil and chicken essence to the zucchini stuffing and mix well for later use.

(2) Preparation of dough and steamed stuffed bun: Mix 1,100g of flour and10g of starch and stir evenly (the other 20g of starch is reserved).

2, hot noodles: add boiling water, while stirring, until there is no noodles, OK, cover and stuffy for 5 minutes.

3. Rub the hot noodles on the chopping board and add the remaining 20g starch several times;

4. Add a little lard or olive oil and knead.

5. wake up for a while after rubbing

6. Take a small piece, rub it into long strips and cut it into small pieces.

7, rushed into a round skin, but lazy, hand-made thin skin:

8. Add stuffing and knead into jiaozi shape.

9. Steam in a steamer for 5 minutes (boiling water).

Method 2

Ingredients: pork (4 Liang), carrot, meat (3 Liang each), mushroom (1/4 Liang), coriander (one tree), cooked noodles (6.5 Liang), raw flour (1 Liang), chestnut powder (1 0.5 Liang), etc.

Exercise:

1. Soak mushrooms and dice them with pork, carrots and meat. Wash coriander and pick leaves.

2. Heat the wok, add a tablespoon of oil, stir-fry all the granules, add seasoning and mix well to make stuffing, and let it freeze.

3. Sieve the noodles, fennel and chestnut powder evenly, boil the water and salt, turn off the fire, pour in the powder and stir quickly, cover for three minutes and take it out.

4. Come on, rub the powder evenly, then rub it into strips, cut it into small particles, grind it into round slices, wrap it with stuffing and a piece of coriander, grease it, and drain the surface.

Vegetables, steamed in a steamer 10 minutes.

Method 3

Material: vermicelli material: 1 2 (about 40g) raw flour, 2 (about 80g) clear flour, 3/4 cup of water. Powder stuffing: pork, Shage (about 80g), pickled mustard tuber, Chaozhou fried peanuts (about 40g), 3 leeks, 1 coriander and 3 tbsp oil.

Chaozhou powder ingredients: salt 1/2 teaspoons, sugar 1 teaspoon, soy sauce 1 teaspoon, 2 teaspoons of millet powder, 4 tablespoons of water, a little pepper and sesame oil.

Exercise:

1. Dice pork, Ge Fen and pickles, and chop leeks and coriander.

2. Heat the oil, add the stuffing and stir fry, add the seasoning and mix well, then let it cool.

3. Boil the water, remove it from the fire, add flour and stir it into dough, then add the raw flour and knead until smooth.

4. Divide the dough into 16 points, roll it thin layer by layer, and wrap the stuffing into powder.

5. Sweep the oil in the steamer, add the pink fruit and steam for 5 minutes.

Method 4

Raw material formula

500g of dry powder, crab roe100g, 500g of shrimp, 250g of bamboo shoots, 500g of minced pork, 50g of coriander, 0/00g of water-soaked mushrooms, 5g of white soy sauce15g, 275g of starch, 5g of yellow rice wine and 25g of refined salt.

manufacturing method

1. Mix shrimps with a little water chestnut, put them in a boiling pot, cook them, pick them up and cut them into fine particles.

2. Put the pot on fire, pour the soup, burn the bamboo shoots, mushrooms, minced meat, salt, white soy sauce, sugar, monosodium glutamate, sesame oil, yellow wine and pepper thoroughly, and collect the soup with strong fire, that is, fry the water chestnut into a thick paste and take it out of the pot, that is, make stuffing.

3. Put water chestnut, water chestnut and salt into the pot, heat the pot in hot water, add boiling water to cook the water chestnut, stir it evenly with wood, pour it on the oiled panel, knead it evenly, knead it into strips, pick 50 flour products, roll them into nests one by one, knead them into deep nests, and add two pieces of crab roe and coriander leaves.

The main point of making fruit powder is 1. Flour should be boiled thoroughly and kneaded thoroughly until it is smooth and not sticky.

2. You can't leave nail prints when the cat is in the bag, and everyone has a noise;

3. Steam over high fire for a short time and fry until the color is ripe;

4. After the powder fruit is steamed, you can brush it with cooked oil to increase the luster. When kneading dough, you can use flour as a powder companion to avoid touching your hands.

The characteristics of pink fruit The steamed pink peel is thin, white, translucent and soft. Fried pink fruit is golden in color, flexible and soft, fresh and delicious.

Cantonese people like to drink tea in teahouses and enjoy a cup or two, which has become a daily habit. In addition to enjoying tea in the teahouse, skillful snacks are also very attractive. Guangdong dim sum has many flowers, exquisite production and delicious taste, just like Guangdong pink fruit, with thin skin and beautiful stuffing, which makes people salivate.