Recommend some simple dishes.

China snacks. It belongs to Lingnan flavor. Guangdong snacks's ripening methods are mainly steamed, fried, boiled and fried, which can be divided into six categories.

1. oil products. That is, fried snacks are all made of rice, noodles and miscellaneous grains with different flavors.

2. cakes. Mainly rice and flour, followed by miscellaneous grains. They are all cooked by steaming and can be divided into two categories: fermented and non-fermented.

3. Flour and flour food. With rice and flour as raw materials, most of them are cooked.

4. porridge.

5. dessert.

6. omnivorous food.

Ginger against milk

Practice: 1. Peel the old ginger, grind it into velvet and then squeeze out the ginger juice.

2. Put the ginger juice at the bottom of the bowl. If you like spicy food, you can put more D, but it is best not to exceed 4 tablespoons, otherwise it will waste the fragrance of milk and the spicy taste will become bitter.

3. add sugar to the milk and cook it. The temperature is very particular, so don't let it boil. When there is a lot of smoke coming out, close it as soon as possible. Because there is sugar in milk, stir it with a spoon when cooking, which is more uniform than sugar.

4. This step is the most difficult. You need to prepare a big spoon, and pour the cooked milk into the pot in mid-air like teh tarik, and go back and forth for about 7 times to get the proper temperature.

5. finally, put the milk in a small bowl, wait for 3~4 minutes, and then you can eat it after solidification.

Guangdong shrimp dumplings

The basic materials are 45g of dried powder, 5g of starch, 125g of shrimp meat, 125g of shredded dried bamboo shoots, 9g of lard, and appropriate amounts of salt monosodium glutamate, sugar, sesame oil and pepper.

It was created by a small family-style teahouse in Wufeng Township, Wucun Village, Henan District, Guangzhou in the 192s. After continuous development, it has become a long-lasting brand-name snack in Guangdong, which is available in large and small restaurants and teahouses. This product is made of cooked noodles (also known as chengfen) as skin, fresh shrimp meat, pork paste and tender bamboo shoots as stuffing, wrapped into dumplings and steamed. It is shaped like a curved comb, so it is also called a curved comb dumpling. The skin of shrimp dumplings is soft, white, crystal clear, soft, tough and cool, and the stuffing in the dumplings is faintly visible; The stuffing is delicious, the shape is exquisite and exquisite, and the taste is fresh and mellow, which is called three musts by colleagues from other provinces.

this product was first created by a teahouse by the river in Wucun, a suburb of Guangzhou in 193s. At first, the materials and shapes were rough. However, because it uses fresh shrimp just caught from the river as stuffing, it is delicious and unusual, and it is loved by diners in the morning tea market. Later, it was introduced to major tea houses and restaurants in Guangzhou, and gradually transformed into exquisite snacks by famous teachers, which were widely circulated and enduring.

Dianmian, which is decomposed from flour, is used as a snack, and it is limited to Guangdong at present. This powder is soft, with small extensibility and great plasticity. Dim sum chefs use its characteristics to make a variety of exquisite dim sum, such as Dragon Ball Dumplings, Waterfront Dumplings and Baihua Dumplings, with diverse and novel styles.

Practice:

① Mix the cornstarch and starch with salt, stir with boiling water, cover and stew for 5 minutes, take out and rub thoroughly, then add lard and knead into a ball for later use;

② Wash the raw shrimp, absorb water, chop it into fine pieces with the back of a knife, and put it into a basin; Cut the cooked shrimp into small pieces; Pig fat is slightly scalded with boiling water, soaked in cold water and cut into small grains; Dried shredded bamboo shoots, rinse with water, add some lard and pepper and mix well; Add some salt to the shrimp paste, stir vigorously, add cooked shrimp meat, fat meat, shredded onion, monosodium glutamate, sugar, sesame oil, etc., mix well, and freeze in the refrigerator; Peel the dough, peel it, wrap it in shrimp, knead it into dumplings, steam it in a wok or fry it in an oil pan.

Cantonese-style cream blossom bag

Cuisine snacks

Flavor snacks

Basic materials: 75g of flour, 3g of sugar, 1g of cooked lard, 375g of milk and 37.5g of baking powder

Pour 75g of flour on the countertop, dig a concave pond in the middle, and then add 3g of sugar. Stir quickly and evenly with both hands. At this time, because the sugar melts, the dough is soft and sticky. You can use a spatula while kneading, and sprinkle a little dry flour on the countertop until the sugar is completely dissolved and the dough is smooth. Rub the yeast noodles into long strips and pick them into blanks, then press the blanks with the palm of your hand, wrap them in sugar cubes, fill a piece of oil paper on the bottom of the buns, then put them in a cage and steam them on a boiling pot for about 13 minutes until the buns bloom. The proportion of flour, sugar and baking powder must be appropriate. After adding sugar and baking powder to flour, you can't knead it more, otherwise it won't bloom.

beef soup and rice noodles

is a kind of cuisine snack

The basic materials are one catty of rice noodles, three ounces of lean beef, three ounces of leeks, two pieces of duck eggs with silver buds, half a tablespoon of soy sauce, half a teaspoon of raw flour and one tablespoon of oil. Take a teaspoon of soy sauce, half a teaspoon of sugar and a tablespoon of water.

practice:

① loosen the rice noodles. Wash beef, wipe dry and shred, add marinade and mix well. Wash the silver buds and drip dry water; Add 2 tablespoons of oil, put down the shredded pork and fry until cooked, and put it in a hedge to remove water;

② add three tablespoons of oil, put down the silver buds and stir-fry twice, add the river flour and stir-fry, add the duck eggs and stir-fry, and finally add the leek and shredded pork and stir-fry evenly and serve.

Cantonese-style spring rolls

Basic materials: Pinghu rice crust, 6 pieces of yellow bean sprouts, 5g shredded pork, 15g flour, 75g aged yeast, 2g salt, monosodium glutamate, alkaline water and starch.

Spring rolls are a traditional characteristic variety in China. Generally, spring rolls are made by beating flour, spreading it into skin, wrapping it in stuffing and frying it. However, Cantonese-style spring rolls are different from others. They use Pinghu rice crust (rice crust: a kind of rice skin) as the skin, wrap it with stuffing, hang a crisp paste made of old yeast and flour, and fry it in an oil pan. The finished product is crisper and more delicious than ordinary spring rolls.

production method: heat a wok, use an oily pan, put 15g of oil, stir-fry shredded pork and vegetables, add soup, salt and monosodium glutamate, slightly burn, pour in wet starch, stir-fry slightly, take out, and cool to form stuffing. Sprinkle a little water on the rice crust to make it soft, cut it into four pieces and form four triangles, and wrap it with stuffing to make the spring roll blank.

add 1.5 kg of water to the flour and old yeast, and let it stand for 2-3 hours. When there are many bubbles on the batter, add a little alkaline water and mix evenly. Hang each spring roll blank with paste, fry it in the oil pan until the outer layer crusts and becomes brittle, and it will be cooked when the color is golden.

water should be added to the batter according to its thickness, so that it can be hung without dripping. The oil temperature can be higher when frying.

Guangdong barbecued pork bun

belongs to the cuisine snack

The basic materials are barbecued pork, salt, pepper, onion, ginger, soy sauce and flour.

Practice:

① Cut the barbecued pork into small pieces, mince the onion and ginger, add soy sauce and salt, and mix to form a pit; Add sugar, warm water and baking powder to the flour, save two hours, and add sesame oil and white sugar when the dough is started.

(2) Divide the flour into components, roll it into skin with thick middle and thin sides, wrap the barbecued pork and minced onion and ginger into steamed buns, and steam for 15 minutes.

turnip cake

Its basic features are crisp outside and tender inside, and its taste is fragrant but not sweet

Basic materials: radish, sausage, dried shrimps, mushrooms, celery, proper amount of monosodium glutamate, refined salt, pepper, rice paste and potato powder

Folk snacks. Also known as radish cake. Caitou is the common name of radish, and Caitouguo is a kind of Chaoshan local rice cake, which is steamed by every household during the Chinese New Year. When making, first scrape the rough skin of radish, slice it into shreds, stir-fry it in a small pot until soft, add sausage, shrimp, mushrooms and celery, add proper amount of monosodium glutamate, refined salt and pepper, mix well with rice paste and potato powder, then steam it in a steamer (first put a cloth on the bottom of the cage) until it is not sticky when chopsticks are inserted. Another method: the shredded radish is not fried, directly mixed with rice flour and other ingredients, mixed with water and steamed in a steamer. When eating, cut the cauliflower into pieces, put it in a pan and fry it in oil until it is golden yellow. The vegetable head is crisp outside and tender inside, and the taste is fragrant but not sweet.

rice rolls

Basic materials: starch, chestnut powder, salt, Chili sauce and coriander

Preparation method

① Mix the starch with warm water to make a paste, pour in the chestnut powder and salt, then add water, mix thoroughly and let stand for 2 hours;

② Rub the dough into strips, pick it into embryos, then press it into skins and roll it into rolls; Put aside for 2-3 minutes, steam with boiling water for about 15 minutes, and sprinkle with Chili sauce and coriander after taking out.

Boat porridge:

In Liwan area, vendors use small boats to handle porridge. The traditional method of making boat porridge is to put the processed porridge materials such as fish fillets, shrimps, shredded sea cucumbers, fried peanuts, fried vermicelli, shredded ginger and shredded onion into a bowl, and then scoop boiling rice congee into the bowl. Boat porridge is quick and convenient, full of flavor, fresh and delicious, quenching thirst and satisfying hunger, and is very popular among people.

Raw rolled porridge:

Add fresh meat to the pre-cooked porridge bottom and boil it bowl by bowl, which is "raw rolled porridge". Raw porridge is a general term. According to different materials, there are beef porridge, sliced pork porridge, fish porridge, slippery chicken porridge, Shangshi porridge, frog porridge and so on. The bottom of the porridge is rice congee, which is made from dried scallops, earth fish or pig bones.

Crab soup dumplings

Ingredients:

1. Skinning materials: 5g of flour, 25g of yeast, a proper amount of boiled noodles (mixed with 5g of flour and 5g of boiling water), 1.5g of alkali and 1g of clear water.

2. Stuffing materials: 1 grams of agar paste, 2 grams of minced pork, 15 grams of minced fresh shrimp, 75 grams of minced cooked shrimp, 5 grams of diced mushrooms with water, 5 grams of minced crab, monosodium glutamate, refined salt, soy sauce, cooked lard, sesame oil, pepper and sugar.

Method:

1. Rub 5g of medium gluten flour and other leather-making materials into dough until it is smooth, then cover it with a wet towel and let it stand for 15 minutes.

2. Mix all kinds of stuffing materials evenly and put them in the refrigerator for 1 hour for later use.

3. Take small doses from the dough, roll it very thin, wrap it in a stuffing, knead it into a dumpling shape, put it in a small cage with lotus leaves, and steam it in a boiling pot with high fire.

characteristics: this product is like egg yolk, thin skin, soft, tough and smooth, delicious and fragrant, and it is a good Cantonese dim sum in the tea market.

water chestnut cake

raw materials: 75g of water chestnut powder, 25g of water chestnut meat, 25g of white sugar, 15g of lard and a small amount of edible red pigment.

Method:

1. Slice water chestnut meat.

2. Mix the horseshoe powder with white sugar and clear water and divide it into 8 bowls, 4 of which are mixed with a little edible red pigment.

3. Take a square plate, brush it with lard, pour in a bowl of water chestnut powder without pigment, spread a layer of water chestnut slices on it, steam it in a steamer for about 7 minutes, take it out and then pour in a bowl of water chestnut powder with red pigment for steaming; According to this method, it is spread layer by layer, steamed and taken out.

characteristics: this product is red and white, and it tastes sweet, crisp and refreshing.

Chicken Pie

Making method

Cut the sugar fat into granules as big as white beans. Almond, walnut meat and elemene are all cut into granules as big as red beans. Put the white flour, sugar, mung bean powder and fat granules on the table and mix well. Then add the granules of elemene, melon seeds, walnuts, sesame seeds, south milk, salt and Shaoxing wine, and knead them into lumps.

the method of making pastry crust is that white flour and maltose are mixed and kneaded into dough, and then divided into small dough, and each small dough is kneaded into a round dough, and a filling is wrapped, and the seams should be sealed to prevent the filling from coming out. After wrapping, put it into the chicken cake model, compact it by hand, and then tap the mold seal gently, and the chicken cake will be demoulded. Finally, put the chicken cake in an iron baking pan, coat the cake with a layer of egg yolk water, put it in a heated oven, and bake at 25 degrees for about 15 minutes. When the cake is golden yellow, it can be taken out.

Double-skin milk

1. Boil 25ml of milk and pour it into a bowl for cooling.

2, 2 egg whites with sugar, stir vigorously, and slowly pour the cooled milk into the egg whites (leave the milk skin in the middle). Mix the milk and egg whites and remove the foam. Pour it back into the bowl with milk skin.

3. Cover the bowl with plastic wrap and steam for 15 minutes.