10 What are the local breakfast snacks?

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The breakfasts in ten most distinctive places in China are illustrated and briefly introduced.

What are the special breakfast snacks? Special pumpkin porridge

Ingredients: pumpkin glutinous rice flour, rock sugar,

Practice: 1. Wash the pumpkin, peel and remove the pulp, and cut into large pieces.

2. Use a steamer or microwave oven to make pumpkin puree. Put pumpkin pieces into a special steamer for microwave oven, add appropriate amount of water to the lower layer of the steamer, cover it, and put it in microwave oven for about 10 minute.

3. Take out the steamed pumpkin, try it with chopsticks or fork to see if it is steamed thoroughly, then put it in a container and press it into pumpkin puree with a small spoon while it is hot. Don't use all the pumpkin puree, leave some for pumpkin pie.

4. Put the pumpkin puree into the soup pot, add water to boil, and the ratio of water to pumpkin puree is 2: 1.

5. After the water is boiled, take a small bowl and mix the glutinous rice flour into a paste with water.

6. After the pumpkin sauce is boiled, add a spoonful of glutinous rice paste to the soup pot with a spoon and stir constantly to prevent the glutinous rice paste from caking. After reaching the desired consistency, there is no need to add glutinous rice paste.

7. Cook for a while and then add rock sugar or sugar to taste.

Carrot clam porridge

Ingredients: 1 pot porridge, 100g clam meat, 1 carrot, 5g shredded ginger, 50g asparagus.

Practice: 1, the porridge bottom is boiled, added, and the carrots are cooked for 10 minute;

2. Add the soaked clam meat and shredded ginger and continue to cook 15 minutes;

3. Dice asparagus and add a little salt. Eat with carrot and clam porridge.

Breakfast oatmeal cake

Ingredients: butter ... 60g sugar ... 50g eggs ... flour ... 1 00g baking powder ...1teaspoon oats ... 75-100g milk ...100ml raisins ... whatever, broken flowers.

Practice: 1. Butter is heated and dissolved into liquid, then mixed with sugar and stirred evenly.

2. Beat an egg into butter sugar and mix well.

3. Sieve the flour, then mix it with oatmeal and baking powder, pour it in two steps at a time, stir it into batter, and then add milk, raisins and peanuts to the evenly stirred batter. You can add all kinds of favorite nuts, such as walnuts, melon seeds, almonds, chocolate beans, etc. for baking. ...

4. Divide the batter into small pieces, put them on a baking tray covered with tin foil, and preheat the oven for 5 minutes, 10- 15 minutes, 180 degrees.

Red bean milk sago dew

Ingredients: red bean paste (you can buy it on the street, you'd better make it yourself), sago, milk and rock sugar.

Practice: 1. Wash sago and soak in hot water for 30 minutes. Stand by and watch.

2. Put water in the pot, bring it to a boil, and add appropriate amount of rock sugar (according to personal taste).

3. After the crystal sugar melts, add the soaked sago and stir slowly in one direction.

4. When the sago is cooked until it is translucent and there is only a small white spot in the middle, pour in the milk and add the right amount of red bean paste. Turn off the heat after boiling.

Jasper Vegetables rice rolls

Ingredients: Chinese cabbage leaves, 2 pieces of rice, half a bowl of green tomatoes and peppers, 10g coriander, 10g.

Seasoning: salt, sugar, rice vinegar, mushroom essence.

Practice: 1. Put the cabbage in a boiling pot, blanch it for 2 minutes, take it out, put it in a bowl, add a little sugar and soak it in rice vinegar for 20 minutes.

2. Heat the pot and add a little oil. Add chopped green and red bell peppers and stir-fry until fragrant. Add rice, chopped coriander and salt, and stir-fry mushrooms evenly.

3. Stir-fried rice is rolled on cabbage leaves, cut into sections and put on a plate.

This paper introduces several methods of authentic hot soup for breakfast.

Ingredients: 300g flour, 50g coriander, 50g spinach, 50g vermicelli, 50g kelp, a little onion and Jiang Mo. Salt 5g, pepper 10g, soy sauce 5g and vinegar 5g.

Production method:

1. Add salt to flour, add a little water and knead into dough, then add water continuously until sticky and elastic gluten and gluten water are kneaded.

2. Add water to the pot to boil and add gluten. When the gluten is cooked, pour the gluten water into the pot. When the soup thickens, add coriander, spinach, vermicelli, kelp, onion, Jiang Mo, salt and pepper and boil.

How to be a Regan Noodles in Hanzhong;

1. Rice flour is added with water to make rice slurry, and then rice with moderate hardness is added;

2. Mash the rice with a spoon and soak it in rice slurry overnight;

3. Pour the mixture into a container, stir at high speed for a few minutes, and then filter with a sieve;

4. Filter-press the remaining rice residue in the filter screen into rice slurry with a spoon;

5, such as steamed cold rice noodles.

note:

1, Hanzhong rice skin should be steamed thicker and cut wider to be authentic;

2. Sticky rice noodles, commonly known as Lailai rice noodles, are put together with glutinous rice noodles in shops in China. Don't use rice noodles from American stores, which taste wrong and have small particles;

3, cold noodles must be completely cold before they can be removed, otherwise they will stick;

4. The purpose of adding rice is to soften the cold rice noodles, and the steamed cold rice noodles are too hard. This amount of water is only a reference, and can be increased or decreased according to your own preferences. If you like hard, add less water, and if you like soft, add more water. But don't add or subtract too much water, please remember.

Practice of Lamian Noodles for Lanzhou Beef;

Ingredients: beef Lamian Noodles 500g (you can buy ready-made Lamian Noodles).

Accessories: coriander 200g garlic sprout 500g onion ginger fruit aniseed pepper chicken essence.

Production steps:

1. Wash beef to remove blood and bloodshot.

2. Put cold water in the pot, cut the beef into pieces 10 cm square and cook together.

3. Boil the water, turn off the heat, skim off the blood and foam, stir the meat at the same time, and then skim off the foam for about 5- 10 minutes.

4. Add seasoning: ginger, onion, tsaoko, star anise, cinnamon, ginseng, crystal sugar, nutmeg, pepper, dried red pepper and 3-4 cloves.

5, small fire for 40 minutes. Try with chopsticks until the meat is rotten, add salt and cook again 10 minutes.

6, green radish cut into pieces, another pot, put half of the original soup just made, half of the water, radish sliced into it. Add pepper powder, chicken essence, monosodium glutamate and salt to start cooking. Boil the soup and drip sesame oil.

7. Cook noodles, fish noodles out of the pot, and add radish soup, coriander, minced garlic, beef and Chili oil.

The practice of Wuhan Regan Noodles:

Ingredients: noodles, spicy radish, sesame oil, sesame sauce, soy sauce, salt and coriander.

Production steps:

1, first prepare noodles with alkaline water;

2. Dice the spicy radish;

3. Slowly make sesame sauce into paste with sesame oil, then add proper amount of soy sauce and salt and mix well;

4. Shake the noodles well and put them in a boiling water pot. When they are 80% cooked, take them out and drain them.

5. Spread the noodles evenly in a large flat plate, sprinkle with sesame oil and blow with an electric fan to prevent the noodles from sticking to each other;

6. Before eating, quickly blanch the cooled noodles in boiling water, drain and put them in a bowl. Pour the prepared sesame sauce and diced radish on the noodles, sprinkle with diced coriander and mix well.

The practice of Beijing bean paste fritters;

1, screen mung bean impurities, wash them, put them in a pot and soak them in cold water (warm water is used in winter, and the water volume is twice as large as mung bean) for more than ten hours. When rubbing the bean skin by hand, take it out and add water to grind it into a thin paste (the finer it is, the better). The thin paste is about 2.65 kg per kg of mung beans. Then, add 1.5 kg of pulp water (that is, the clear water from which the bean juice and starch were skimmed before) to the dilute paste, and add not less than 12 kg of cold water for filtration, and about 17 kg of pulp and 2 kg of bean dregs can be filtered out.

2. Pour the slurry into a vat and let it settle overnight. White starch precipitates to the bottom of the vat, with a layer of grayish brown black powder on it, a layer of raw bean juice with grayish green color and sticky texture on the bottom, and floating foam and slurry on the top. Skim the froth and slurry, take out the raw soybean juice (about 8 kg raw soybean juice, about 500 g starch and a small amount of black powder), precipitate again before cooking, and precipitate for six hours in summer. It will precipitate all night in winter. After settling, skim off the mud on it.

3. Put a little cold water in the pot, bring it to a boil, and then pour in the raw bean juice. When the bean juice gradually rises out of the pot, immediately switch to low fire to keep warm (high fire can't be used at this time, otherwise it will turn into hemp tofu one by one), and serve with spicy pickles.

The practice of Shanghai zongzi;

1 and glutinous rice 1000g, and soak in clear water for about 2 hours.

2, 300 grams of minced pork, three eggs, ginger, pepper powder, salt, chicken essence.

3. Spread a special wet gauze in the steamer, take out the soaked glutinous rice and spread it on the gauze, prick a few holes with chopsticks and steam for 20 to 30 minutes. If you want to eat soft food, sprinkle more water when steaming.

4. Steamed glutinous rice, poured into a basin, cooled slightly, and added with minced meat, eggs, pepper powder, salt, chicken essence and Jiang Mo. Mix well, it tastes salty.

There are many ways to eat glutinous rice balls, such as frying, boiling, roasting, microwave heating, etc.

The practice of Shandong pancake:

Ingredients: millet1000g, soybean100g.

Production steps:

1. Wash the millet and soybeans. First, 500 grams of millet is boiled to 70% maturity, then it is taken out, cooled, ground with another 500 grams of raw millet and soybeans, ground into rice paste with water, and put into a pot to make it slightly sour.

2. Heat the pancake batter (slowly and evenly), pour a spoonful of rice paste in the center of the batter with your left hand, and push the rice paste clockwise with your right hand as soon as possible. At this time, it takes about 1 minute for the batter to be cooked. Scrape the edge of the pancake along the edge with a scraper, hold it in both hands, and add paper on the pancake, which is brown, soft and tender, slightly sour and slightly sweet.

Authentic Chongqing hot and sour powder;

Ingredients: sweet potato powder pellets, about 80 grams.

Ingredients: mustard tuber, peanuts, coriander and chopped green onion.

Seasoning: light soy sauce 1 spoon, 2 spoons of vinegar, mashed garlic 1/2 spoons, white pepper 1/4 spoons, pepper powder 1 spoon, white sesame 1/2 spoons.

Production steps:

1, putting the chili powder, pepper powder and white sesame seeds into a high-temperature resistant small bowl according to the ratio of 2: 1: 1;

2. Fill a spoonful of oil with a frying spoon, heat it on the fire until it smokes, then pour it directly into a small bowl, and mix all the ingredients well to make oil pepper;

3. Put soy sauce, vinegar, garlic, white pepper and chicken essence in the bowl;

4. Boil a small pot of water, and take out the sweet potato powder after boiling for 5 minutes;

5. Put the powder into a bowl with juice, pour the soup cooked with sweet potato powder, and put oil pepper, chopped green onion, coriander and mustard tuber on the surface.

Northern special breakfast millet porridge, pancake eggs, scallion cake, pancake fruit, steamed cake, bean curd (with salt), eight-treasure porridge, steamed bread, etc.

I come from the south. I went to school in the north these two years. I saw many breakfasts that I had never seen before, but I think they are still not as rich as those in the south. Northerners don't seem to pay much attention to breakfast, especially Northeasters, and some don't eat it.

China, a special breakfast snack, joined in, and the food was in Guangdong.

Cantonese cuisine is one of the eight major cuisines in China. Cantonese cuisine consists of Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. This entry is basically about Guangzhou cuisine in a narrow sense, not as distinctive as Chaozhou cuisine and Dongjiang cuisine. In fact, Cantonese cuisine is represented by Shunde cuisine. Its biggest feature is light and delicious. There is a saying in the Pearl River Delta: "Everyone can eat with his back to the sky." It reflects that its cooking ingredients cover almost all animals and cover a wide range. Besides pork, beef, fish and chicken, it also includes snakes, raccoons, dogs, cats, monkeys, rats, snails, worms, worms, chicken feet, duck tongues, bullwhip and beef offal. Famous dishes include five snakes, roast suckling pig, dragon and tiger phoenix, wax gourd cup, old fire soup and so on. Although there are countless cooking methods of Cantonese cuisine, steaming, frying and frying are the most common cooking methods in restaurants, because this method takes a short time and conforms to the cooking concept of bringing out umami flavor.

Chaozhou cuisine and Dongjiang cuisine are unique because of their geographical customs. It is said to eat in Guangzhou, eat in Chaozhou and taste in Chaozhou. Chaozhou snacks are also the richest and most delicious in Guangdong. I came to Guangzhou on a whim and took a trip for nothing. Besides the numerous historical sites and unique culture in Chaozhou, Chaozhou cuisine is exquisite, light and rich.

Please refer to my blog in Baidu Space:

Hong kong wonton

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Winter new year

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morning tea

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Rice rolls.

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My breakfast-radish cake

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Children's heat insulation hot air

What are the local characteristics of Hubei? Anhui cuisine is the main representative of hubei cuisine and one of the eight major cuisines in China. Anhui cuisine originated in Shexian County and developed in Jixi, where it is called "Chef Hui Gang". The fame of Huizhou cuisine is accompanied by the prosperity of Huizhou merchants. In the Ming and Qing Dynasties, wherever Huizhou merchants went, there were Huizhou Cuisine Pavilions. The most valuable place: the formation and development of cheap American Huizhou cuisine is closely related to Hubei's geographical environment, economic products and customs. Hubei is located in the southeast of the motherland, in the hinterland of East China, referred to as "Anhui". "Anhui" world-famous Huangshan Mountain and Jiuhua Mountain meander in the south of the Yangtze River, while the majestic Dabie Mountain and the beautiful Tianzhu Mountain cross the western edge of Anhui and become two natural barriers in Hubei. The Yangtze River and Huaihe River cross the whole territory from west to east, dividing the whole province into three natural regions: Jiangnan, Huaibei and Jianghuai. The mountainous areas in the south of the Yangtze River are rich in tea, bamboo shoots, mushrooms, fungus, dried salted duck, eagle turtle, peach mandarin fish, civet cats and other rare game.

What are the special breakfasts in different places? Actually, I'm from Wuhan, but now I'm in Wenzhou, so let's talk about the food in Wenzhou.

"Have breakfast" is called "Guo Tie" in Wenzhou dialect, and "Have you had breakfast" is called "Guo Tie Badimi?" Wenzhou dialect is difficult to understand, which is why we use Wenzhou dialect as a code word in War of Resistance against Japanese Aggression.

Breakfast in Wenzhou is not very developed, because Wenzhou people are used to eating breakfast at home. Even if you eat out, there are not many varieties.

The most common breakfasts in Wenzhou are Friedvermicelli, glutinous rice, porridge and noodles.

However, there are many special foods in Wenzhou, such as dwarf muffins, dragon wonton, eight-character bridge muffins, rice noodles, Friedvermicelli, horseshoe birch, Doumentou Dengzhan cake, lard cake, horseshoe pine, white snake sesame cake, spiced cake, hawthorn cake, pepper sugar, lotus cake, Fushou cake, double sesame cake, Maqiao, Wenzhou Songtang and elephant Sydney.

Wenzhou is a coastal city, and people in Wenzhou like to eat seafood. When I first came to Wenzhou from Wuhan last year, I was allergic to seafood and often had intravenous drip, but now I have fallen in love with the seafood here, especially "raw crabs (that is, raw crabs, marinated with seasonings for a while)" and "drunken shrimps (soaked with special cooking wine and seasonings for a while)". Haha ~ delicious ~ ~ I used to feel fishy after eating one, but now I can eat one.

Wenzhou's wine culture is very developed, and KTV industries emerge one after another, which should be related to the local economic development. The newspaper said that in 2009, Wenzhou spent 654.38+0 billion yuan on just one meal. This is a terrible number. However, there is one thing I admire about Wenzhou boss. They treat them to a meal of 65,438+10,000 yuan, which may bring tens of millions of income. I wonder if this is the "Wenzhou economic model".

There is a disgusting advertisement put on the bus every day: "Where is a delicious snack in Wenzhou-Horizon", which is as disgusting as the advertisement of "Hengyuanxiang-Yang Yangyang" in CCTV. However, it is undeniable that foreign tourists have come over, and if they want to get in touch with Wenzhou authentic snacks in the shortest time, they really have to go to a corner of the sky. Tianyijiao on Xueyuan Road is the head office, and Tianyijiao is quite famous in Wenzhou. Good quality and low price are worth a visit by foreign tourists.

I only think of these for the time being, and then I will share some new findings with you ~ ~ ~ I hope this information will be helpful to all handsome guys and beautiful women ~ ~ ~

What are the special snacks in Wu Hanyou? Where are the most distinctive snacks? Recommend it! ~ ~ Special snacks include Regan Noodles, three fresh bean skins, noodle nests, rice cakes, Huanxituo, duck neck, Wuchang fish, ribs lotus root soup, braised bacon with Hongshan cauliflower, Ciba and so on.

Hubuxiang Qing Ji steet

What are the local characteristics of Jianshui? I'm Jianshui. There are Yanzi Cave, Jia Zhu Garden, Confucian Temple, Dongmen Building, Dabanjing, Seventeen-hole Bridge, Lucky Bridge and so on. But the most important thing in Jianshui is to make tofu, and barbecue is delicious. You can also order Jianshui's special dishes, oriental dishes, grass buds and so on when you go to eat.