What are the special snacks in Chongqing, Sichuan? How exactly is it done?

The practice of Chongqing snack Maoxuewang introduces its region in detail: Chongqing snacks.

Technology: Maoxuewang other production materials: main and auxiliary materials: duck blood, louver, eel, yellow throat, fungus, bean skin, Flammulina velutipes, sandwich. Seasoning: pepper, pepper, etc. Mao Profile: There is an ancient town in Shapingba, Chongqing, called Ciqikou. The water pier is like a forest, and merchants come and go, which is very lively. Ciqikou in the ancient town thus occupied the aura of a river. 70 years ago, a fat lady set up a stall selling chop suey soup in the street of ciqikou ancient town Water Pier. She cooked the soup with pig's head, pig's bones and peas, added pig's lung leaves and fat intestines, and put ginger, pepper and cooking wine, which was very delicious. By chance, Mrs. Pang put the fresh pig blood tofu directly into the chop suey soup and found that the more cooked the pig blood tofu, the more tender it was and the more delicious it tasted. Because this dish is spicy, it is eaten now, so it is named Maoxuewang. Time passes silently like Jialing River. Today, Mao has led the army of Sichuan cuisine, sweeping across the country. Spicy temptation has improved and innovated the traditional Maoxuewang, and constantly carried forward its characteristics of bright red soup, spicy and delicious, and strong taste. It is a famous Bashu dish worth tasting quickly. Features of Maoxuewang: Nutritional components: Duck blood has high nutritional value and is rich in protein and various trace elements, such as iron, copper and calcium. Flavor characteristics: spicy and delicious, juicy and full of flavor. Main efficacy: Duck blood has the functions of enriching blood, clearing away heat and toxic materials, and preventing and relieving iron deficiency anemia. Teach you how to make Maoxuewang, how to make Maoxuewang (1) Put Chili, Zanthoxylum bungeanum, bean paste, ginger, garlic and salad oil in a pot, stir-fry with low fire, add soup, remove residues, and then add seasonings such as monosodium glutamate, sugar and vinegar.

(2) Cut the main and auxiliary materials into thin slices, put them into the boiled red soup, put them into a container after boiling, and sprinkle with chopped green onion.

(3) heating the salad oil, adding pepper and pepper, pouring out the fragrance, and quickly pouring it on the main and auxiliary materials. Chongqing Snack Chrysanthemum Crisp: Chongqing Snacks.

Technology: fried chrysanthemum crisp material: Shui Pi: special powder 15kg, melted lard 3.75kg ... Crispy: special powder 10.5 kg, lard 5.25 kg, pigment according to national standards. Filling:12.5kg of red bean paste (or crispy noodles) and 7.5kg of edible oil (fried oil). Introduction of Chrysanthemum Crisp: Chrysanthemum Crisp is a fried variety in Sichuan-style cakes, with high technological level and beautiful shape, such as blooming chrysanthemums; The compound petals are stretched, yellow and red, and the color is elegant and pleasing to the eye. It can be used as a feast or a snack. Characteristics of chrysanthemum crisp: specifications: chrysanthemum-shaped, with distinct petals and complete shape. Colors: yellow and red, elegant and light. Structure: loose, not exposed, without impurities. Taste: crisp and slag-melting, sweet and delicious. Teach you how to make chrysanthemum crisp, how to make chrysanthemum crisp 1. Leather: Leather is divided into Shui Pi and pastry. In Shui Pi, special powder and lard are mixed with water (according to the ratio of special powder 1 kg and water 0.4 kg) for about 3 minutes; Butter is a mixture of special powder and melted lard. Shui Pi and cakes are both red and yellow, for standby.

2. Crispy bag: Crispy bag with water. Red water bag red cake, yellow water bag yellow cake. After wrapping, roll it into a rectangle, roll it back, press it into a rectangular block, then overlap the red and yellow crisp blanks (the crisp blanks of two colors can alternate) and wrap it.

3. Molding: wrap the crisp blank, roll it into a ball shape, and cut it into a petal shape with a hairpiece. The petals can be divided into three knives and six petals or four knives and eight petals. When cutting the skin flap, it should be cut from top to bottom below the waist, and the depth should be no leakage.

4. Frying: Hold the product with a special silk spoon and fry it in a pot. Frying oil temperature 140 ~ 150℃ for about 10 min. When the product stretches and matures like a flower, it can be cooked.

Method for making crispy noodle core material: The formula of crispy noodle core material is: 25 kg of special flour, 2.5 kg of Sichuan white sugar powder/KLOC-0, 2.5 kg of melted lard, 5 kg of fresh eggs, 0.375 kg of yeast powder and about 5 kg of water. The above ingredients make 50 kg crispy noodles. When making, stir Sichuan sugar powder and eggs for 3-5 minutes, then add baking powder and flour and stir well. The practice of Chongqing snack Tutuo sesame cake introduces in detail its area: Chongqing snack.

Technology: baking method. The making materials of Tutuo sesame cake: the main ingredients are flour, sugar and sesame oil; Supplemented with walnut kernel, peanut kernel, sesame kernel and crystal sugar. According to the varieties, concentrates such as golden hook, ham, osmanthus fragrans, rose and jujube paste are added respectively. Tutuo sesame seed cake introduction: Tutuo sesame seed cake is the traditional name of Jiangbei District in Chongqing, with a history of more than 60 years. Characteristics of Tutuo sesame seed cake: brown bottom, full and complete blocks, 50g each, thin skin and big stuffing, crisp and delicious, sweet and delicious, and unique flavor. Teach you how to make a baked clay cake, and how to make a baked clay cake 1. Raw materials: the main ingredients are flour, sugar and sesame oil; Supplemented with walnut kernel, peanut kernel, sesame kernel and crystal sugar. According to the varieties, concentrates such as golden hook, ham, osmanthus fragrans, rose and jujube paste are added respectively.

2. The crust is made of Shui Pi and crispy: the water wave is made of flour, sesame oil and hydration, and the water consumption is about 50% of the flour; Crispy is made by fully kneading flour and sesame oil; Put the water bag into the pastry to get the leather. Its proportion is: Shui Pi 60%, cakes 40%.

3. Stuffing: Chop the melon and fruit materials, grind the rock sugar into the size of mung beans, and then mix the cooked noodles, soft candy, sesame oil, roses, osmanthus flowers, etc.

4. Packaging: When the skin and stuffing are ready, they can be packaged. The ratio of skin and stuffing is 3: 7.

5. Baking: after filling, press the cake blank into a flat circle, stick sesame seeds on it, then put it in a hanging furnace and bake it in a high-temperature fast-fire open-hearth furnace (the furnace temperature is about 500℃ for about half a minute). After cooling, it can be packaged and delivered from the factory. Chongqing Snacks Cream Peanut Candy: Chongqing Snacks

Technology: The ingredients of fried peanut butter candy are: Sichuan sugar 23.5 kg, peanut kernel 22.5 kg, butter 2.5 kg, baking soda 500 g, salt 150 g, production oil 150 g, liquid glucose 3.75 kg, vanillin 30 g. Buttered peanut candy is Chongqing Guanshengyuan Food Factory. Its making method is based on peanut chocolate, which not only has the same characteristics as crispy peanut products, but also is sweet and salty, and has a more comfortable and delicious taste. As early as the 1940s, it was well received by Chinese and foreign consumers, and it still maintains the original characteristics of this product. Characteristics of butter peanut candy: size: square, complete and uniform particles, smooth bottom, peanut particles visible on the side. 0/80 ~ 200 capsules per kg/kloc. Color: Sugar body and peanut kernel are yellow. Organization: crisp and delicate, not soft. Taste: sweet, crisp, slightly salty and odorless. Teach you how to make butter peanut candy, how to make butter peanut candy 1. Stir-fry peanuts first: add peanuts after the sugar water is boiled, and cover and cook for about 5 minutes when the sugar water rises to the boiling point again. When the temperature reaches 1 15℃, remove the pot cover and cook for a while. When the temperature reaches 125℃, add butter and stir-fry until cooked. When the temperature reaches 140℃, take out the pot.

2. Add baking soda and vanillin after taking out the pan: firstly, mix baking soda and vanillin into paste with water, add materials while frying, stir-fry for 20-30 times after taking out the pan, then pour it on the chopping board, spread it flat, scrape it flat, cool it and form it with a hob.

3. The operation should be fast and accurate: the scraping action should be fast, and the number of times of frying should be strictly controlled. Chongqing Snacks Ham and Fresh Meat Steamed Buns: Chongqing Snacks.

Technology: The production materials of steamed ham and fresh meat buns are: 500g of super flour, 3g of baking soda, 65g of fresh milk, 30g of old yeast, 35g of white sugar, 60g of caramel, 3g of baking powder, 500g of peeled ribs, 30g of cooked ham, monosodium glutamate 1 g, and golden hook15g. Ham and fresh meat buns are characterized by thin skin and big stuffing, and the foam is as loose as cotton, which is delicious and refreshing. Teach you how to make toad in the hole fresh meat steamed buns and how to make toad fresh meat steamed buns in the cave 1. Wash scallops and put them in a plate. Add small pieces of ginger 1, small pieces of onion 1 and a little water. After steaming in a cage, take out and shred. Wash the golden hook and dried shrimps and blanch them with boiling water; Blanch Tricholoma with boiling water, wash and cut into thin slices; Ham is cut into peas, lean meat is boneless and mashed with the back of a knife; Chop the ribs into small pieces 3.5cm long, 1.5cm wide and 0.3cm thick.

2. Heat the pan, add lard and meat, stir-fry until it is half done, and put down refined salt, golden hook, sweet noodle sauce, light soy sauce (3.5g) and Shaoxing wine. Continue to stir-fry until it is 90% ripe, then add the scallops and stir-fry the mushrooms.

3. Chop the fried meat into mung bean-sized particles, add lean meat, monosodium glutamate, pepper noodles, sesame oil, ham, chopped green onion and soy sauce (1.5g) and mix well.

4. Add 200 grams of cold water, old yeast, maltose, milk and so on. Add it into flour, knead it evenly repeatedly, ferment it for 65,438+0 hours and 30 minutes (longer in winter), take it out, add sugar, baking powder and baking powder, knead it evenly, and divide it into 65,438+06 portions (each portion weighs 50 grams), and press it by hand until the middle is slightly thicker and the edge is slightly thicker.

5. Wrap the bread with minced meat and knead it well, and knead the 10 ~ 12 petal-like wrinkles at the seal (this kind of hair is very tender, so you must pinch the petals quickly, otherwise it will not be pinched well). Each steamed bun is padded with 1 leaves (easy to take out after steaming) and steamed in a cage for about 5-6 minutes. Chongqing Snacks Jiangjin Popcorn Sugar is introduced in detail: Chongqing Snacks

Technology: Boiling, stewing and stewing Jiangjin rice candy is made of crispy rice 19.5 kg, rock sugar 0.75 kg, peanut kernel10.45 kg, Sichuan sugar 13 kg, sesame seed 4.8 kg, peach kernel 1. 1 kg, etc. Its rice flowers were originally fried in sand, but later they became brittle. Its products are crisp and sweet, beautifully shaped, low in price and easy to carry, so they sell well both inside and outside the province and are exported to foreign countries in the early 1960s. It was rated as 1979 quality product by Sichuan Commercial Bureau. Features of Jiangjin popcorn candy: specifications: each piece is uniform in thickness and consistent in length. Color: white. Structure: brittle slag, not loose, not sanding, not melting. Taste: sweet and delicious, with rice fragrance and no peculiar smell. Teach you how to make Jiangjin popcorn candy and how to make Jiangjin popcorn candy 1. Selecting rice, steaming rice and making cloudy rice: selecting Yibin glutinous rice, sieving, removing impurities, washing with clear water, soaking in clear water for 10 hour, steaming in retort, and then pouring on a bamboo mat. After cooling, it is dispersed and then dried or dried in the shade to form cloudy rice.

2. Cooked rice: Pour the rice into the pot, stir-fry it with low fire, pour a proper amount of boiled sugar (100 kg of rice and 1.88 kg of white sugar for cooking) when the rice is slightly cooked, stir the rice and boiled sugar evenly, put it in the dustpan cover for about 10 minutes, then dry it with a rice frying machine, and then. When crispy rice is cooked, the rice should be cooked when the oil temperature reaches about 150℃, about 1 kg each time. After the crispy rice is soaked, the oil drops will be dried, and the un-soaked rice will be screened out to make crispy rice. Chongqing candied pear snacks are introduced in detail: Chongqing snacks

Technology: Boiling, stewing, stewing and stewing preserved pears: 50 kg of fresh pears, 30 kg of sugar and 2.5 kg of lime. Teach you how to make candied pears, how to make candied pears 1. Blank seed selection: choose fine sand pear with mature green skin and small heart.

2. Blanking: firstly, clean the peel with a planer, cut it in half, and then puncture it with a winding needle, then dig the core and remove the seeds.

3. Ash bleaching: immediately put the fruit blank into the gray water with the water cement ratio of 100: 5, soak for 4 hours, and then put the fruit blank into clean water for 20 minutes.

4. blanching: pour the fruit blank into a boiling pot and blanch for about 3 ~ 5 minutes. Knead it by hand until it is slightly soft, then take it out of the pot, put it in clear water, cool it and change the water.

5. Simmer sugar: put the fruit blank into a honey pot, add cold sugar water, and simmer tightly. The sugar water should not be too much, otherwise it will easily shrink the tendons and affect the shape integrity.

6. Pot: The next day, pour the fruit blank into the pot together with the sugar water, and there will be honey stains in the pot after boiling.

7. Close the pot: pour the fruit blank and sugar water into the pot every 1 ~ 2 days and boil for about 30 minutes. When the sugar temperature reaches 108℃, remove the honey stains from the pot.

8. Dish: Spoon the fruit blank together with the sugar water into the pot and cook for about 30 minutes. When the sugar temperature reaches 1 12℃, take it out of the pan, cool it to 60℃ and wrap it with sugar, which is the finished product. Chongqing Snacks Hechuan Peach Chips: Chongqing Snacks

Technology: Boiling, stewing and stewing Hechuan peach slices are made of 23.75 kg of stirred sugar, 1.4 kg of white sugar, 0.25 kg of flour, 18.75 kg of cake powder, 0.5 kg of honey rose, 1.25 kg of extracted sugar and 9.5 kg of walnut pulp. Introduction of Hechuan Peach Chips: Hechuan Peach Chips was founded on 1840. It is made of fine glutinous rice, walnut kernel, Sichuan sugar, honey rose and other raw materials, and is one of the famous local products in Sichuan Province. It is characterized by fine powder, softness, thin slice, tearing like "Joe brand", white color, sweet taste, and strong peach kernel and rose fragrance. 19 17 won the Panama gold medal in Panama Expo. 1926 At Chengdu "Flower Expo", two peach chip factories in Hechuan won the special prize and the first prize respectively. It was rated as 1979 quality product by Sichuan Commercial Bureau. Features of Hechuan peach slices: specifications: smooth section, uniform thickness, rectangular slice, 9.2 cm long and 3 cm wide. More than 440 tablets per kilogram. Color; Jade white, shiny. Tissue: Soft and crisp sheet, which can be spread and rolled up at will, without binding, without removing peach kernel, sugar seeds and impurities. Palate: sweet and moist, with peach kernel and rose fragrance, and a fragrant aftertaste. Teach you how to make Hechuan peach slices and how to make Hechuan peach slices 1. Material selection: select glutinous rice, remove impurities and broken rice with a sieve, wash it with hot water at 50 ~ 60℃ for about 10 minute, remove water, cover it for 20 minutes, and spread it out for later use.

2. fried rice: stir-fry the covered glutinous rice with oil-made river sand, and the heat will be strong. Fried rice per pot 1 kg. When you need to stir-fry glutinous rice, quickly scoop up the pot and use a sieve to remove the sand.

3. Grinding and returning to powder: the fried glutinous rice is ground into fine powder by an electric mill and screened by a 90- 100 mesh sieve. The sieved powder is called "fire powder" Put the "fire powder" on the air table to absorb water and regain moisture for more than 3 days until the powder is kneaded into a ball by hand, which is the powder back. In summer, the recovered powder should be fried with low fire and cooled before use.

4. Stir sugar: add water to Sichuan white sugar, put it into a pot to melt and boil according to the ratio of 10: 3, then purify it with egg white or soybean milk, remove impurities and sugar bubbles, add maltose (5% of Sichuan white sugar) and continue boiling until it reaches 130℃ in summer and 120℃ in winter. After taking out of the pan, add oil and stir until the sugar and oil are fully mixed into sand, then put it on a chopping board to cool, roll it into fine sugar powder with a rolling pin, and use it after sieving.

5. Beating of peach kernels: finely prepare bleached walnut kernels, chop and screen them, select broken peach kernels with uniform particles, and make syrup with extracted water. Add honey rose and Sichuan sugar and mix well.

6. Mixed Potting: After the flour and sugar are fully mixed, pot is divided into three layers, 1/3 is the bottom layer and the top layer, and 2/3 of the mixed peach kernel is the middle layer. All three layers should be leveled with "copper edge", and finally compacted and leveled.

7. Braised cake: put the cake blank in hot water in the pot for 2-3 minutes, and then let it stand for moisture regain. When the cake is soft and dense the next day, it can be sliced.

8. Slicing and packaging: pour out the stewed cake blank and slice the Chongqing snack candy with a machine. Introduce the area in detail: Chongqing snacks.

Technology: boiling, stewing, stewing, stewing. The candy is made of Sichuan sugar 10 kg, caramel 15 kg, sweet potato 27.5 kg, sesame 2.5 kg, oil 2.5 kg and appropriate amount of spices. Cowhide candy introduction: Cowhide candy is a product of Sichuan small cargo gang, with a history of about half a century. This product has been produced by Chongqing Jinxing Candy Factory since 1950s. After improvement, its quality is superior to similar products. It is characterized by softness and slag melting, sweetness and palatability, toughness and chewiness, and it is unique among sweets. Features: specification: rectangle, length10cm, width1.5cm, thickness1.5cm. Apply hemp evenly and properly without adhesion. Color: The sugar body is golden yellow and sesame white. Organization: both soft and hard. Taste: sweet and palatable, soft and slag-melting, chewy and non-sticky. Teach you how to make cowhide candy, how to make cowhide candy 1. Sweet mud: after the sweet potato is steamed, rub off impurities with a sieve and sieve it into sweet mud.

2. Stir-fry: first boil maltose, then add the paste, then add 1/4 oil in the ingredients, and add sugar after boiling. When the sugar paste is sticky, add 1/4 to melt the oil, and finish the oil melting before the fire color. When the sugar temperature reaches 120℃, the color of the sugar paste turns white and it can be cooked when it is soft. The whole frying time takes 90 minutes.

3. Flattening: After peeling and frying sesame seeds, spread them evenly on the chopping board, put the sugar mud cooled to 60 ~ 70℃ on the paved sesame seeds, roll it flat, sprinkle some sesame seeds, roll it flat (roll it again without sprinkling sesame seeds), and then finalize the design. The molded product has a lot of even sesame seeds on one side and a little sesame seeds on the other side. Chongqing snacks are long-lived and crispy. Detailed introduction area: Chongqing snacks.

Technology: The materials for frying to make crisp and long life are: 2.5 kg of flour, 75 g of alum, 75 g of refined salt, 35 g of alkaline noodles and 4 kg of peanut oil (about 2 kg). Characteristics of crisp life: brown, thin but not broken, crisp but not burnt, crisp and fragrant. Teach you how to make longevity cakes, how to make longevity cakes 1. Mash salt, alkali and alum together, add 500g warm water into the basin, stir and dissolve, pour flour and warm water 1 kg (cold water in summer) into dough, and flatten it on the panel. Then fold the dough three times, put it back in the basin, cover it with warm cloth for 6 hours (it should be placed in a warm place in winter), put it on the panel, press it into a big dough block with a thickness of 3 cm, brush it with peanut oil once, and cut it into 100 flour.

2. Pour peanut oil into the pot and burn until it smokes. Roll out the flour one by one (the thinner the better), and then stretch it with both hands into a rectangular thin dough with a width of 2.2 cm and a width of 33 cm. Scratch some small cracks on the patch at will. Hold the dough in both hands, put it in a hot oil pan and shake it a few times to shape it. Then put them all in the oil pan and fry them on both sides. Drain the oil. /Xiaochi/Chongqing/Many.