What are the traditional snacks?

Crystal cake is a famous scenic spot in Weinan, Shaanxi. It is characterized by gold-faced silver bands, crisp peeling, refreshing tongue and teeth, and sweet and palatable. Legend has it that Kou Zhun, an official in the Song Dynasty, was honest and won the hearts of the people. One year, Kou Zhun returned to his hometown Weinan from Kyoto, the capital of the Song Dynasty, to visit relatives in the countryside, which coincided with his 50th birthday. Hard-working villagers sent birthday peaches, noodles and plaques to congratulate them, and Kou Zhun hosted a birthday party. After three rounds of wine, suddenly his men brought an exquisite paulownia box, which Kou Zhun opened and contained 50 glittering and translucent snacks. On top of the dessert, there is a piece of red paper with a poem written neatly: "Gong crystal eyes, crystal heart, can distinguish between loyalty and treachery, innocence and no dust." It was signed by the old man of Weibei. Later, the chefs in Kou Zhun also made this kind of dim sum, and Kou Zhun gave it a nice name according to its characteristics, called "Crystal Cake".

crystal sugar

According to legend, during the Kangxi period of the Qing Dynasty, there was a girl named Fusang, who was a maid of a big sugar shop in Neijiang, Sichuan, and advocated Yaxian's family. Once, when Zhang Yaxian was away, she scooped up a bowl of syrup and was about to drink it. Zhang Yaxian came, and Fusang quickly poured the sugar water into the pig tank, hid it in the woodpile, and covered it with some bran.

A few days later, when Fusang held out the pig oil barrel, the barrel was filled with many glittering and translucent things, which were crisp, pure and sweet and tasted better than sugar. Fusang talked about this strange phenomenon, and so did many people. Because the produced sugar looks like ice and tastes like honey, people call it rock sugar.

Xiaowotou

1900, Eight-Nation Alliance invaded Beijing, and Cixi fled to xi 'an. On the way, one day Cixi was so hungry that she asked someone to find food. The police found a big steamed bun. Cixi ate the steamed bread in a few bites and even said it was delicious. Cixi returned to Beijing from xi 'an. One day, she remembered Wowotou again and asked the chef to cook it for her. The chef didn't dare to make it bigger for her, so he sifted corn flour with a fine basket, added sugar and osmanthus, and made steamed bread the size of chestnuts. Cixi said over dinner that it was the Wowotou she had eaten that year.

Pea yellow kidney bean roll

One day, Cixi was resting in the meditation room when she suddenly heard the sound of gong knocking in the street. Cixi asked what it was for. The waiter replied that they sell pea yellow and kidney rolls. Cixi asked the servant to call the man in. The man said, please try this pea yellow kidney bean roll. It's sweet and refreshing, and it melts in your mouth. Cixi tasted it and said it was delicious. So I left this man in the palace to make snacks for her.

Minced pork sesame seed cake

According to legend, one night, Cixi had a dream, and dream of eating saw a sesame seed cake with minced meat. At breakfast the next day, it was really minced meat biscuits. Cixi was very happy to see what she had eaten in her dream, and said that she had fulfilled her dream. Asked who made the sesame cake, the waiter said it was chef Zhao Yongshou. Cixi immediately gave Zhao Yongshou a tail feather and twenty taels of silver. Since then, minced meat biscuits have been handed down as a dream biscuit.

In fact, steamed bread is also the above brother, who has made steamed bread very clear! I don't have to say it again! Roasted wheat

China dim sum. Also known as steamed dumplings, steamed dumplings, Shaomei, Shamao and Shoumai. Mix the bread stuffing with dilute water, fold the upper part into a waist shape and steam. The word "a little wheat" was first seen in Li Cuilian Biography, a quick-talking book in Song and Yuan Dynasties. When Li Cuilian boasted about his cooking skills, he once said, "Why is it difficult to sell plaque food? I can cut three soups and two slices. " According to the General History published in the middle of the 0/4th century A.D./KLOC, there was a kind of "wheat seed" for sale in the restaurant outside the Wumen Gate in the Yuan Dynasty (now Beijing). The note said: "It is called wheat, with flour as the skin and meat as the stuffing, and the top is in the shape of a stamen." So China has a history of about 700 years. During the Ming and Qing Dynasties, Shaoshao became popular in China, and its varieties gradually increased.

Steamed dumplings is made by kneading dough with water, scooping it up, rolling it into thin round skin or thin round lotus leaf skin, wrapping it with stuffing, wrapping it around the waist, such as pomegranate or cabbage, and steaming. Baked skins can be baked with egg liquid in addition to dough. There is also steamed pork liver, beef and so on. It is steamed with chopped pork liver or beef and seasoning. It is called roast pork liver and roast beef, which are the same as the usual roast, but with different names. It is a snack in Guangdong morning tea. The shape, size and crease of the burning opening in different areas are different. Generally, glutinous rice, meat, shrimp, crab or green leafy vegetables are used as the stuffing for roasting. There are meat and vegetables. It is salty and sweet.

Throughout the ages, there are many kinds of steamed dumplings in China. In the Ming Dynasty, there were peach blossoms in Beijing, and in the middle of the Qing Dynasty, there were sea cucumber, crab meat, ham and chicken meat, walnut kernel with suet, white sugar, oil and sugar, and glutinous rice as the main material. Now there is a "three immortals roast" made by a restaurant in Beijing, with sea cucumber, shrimp and magnolia slices as fillings; There is a mutton stuffing burning in Linqing County, Shandong Province; There is a kind of crab meat scallop (fresh shellfish) in Guangzhou, which is dry steamed and roasted; There is also a kind of jade roast made by Fuchun tea house in Yangzhou, which is filled with green vegetable paste, sugar and lard.

thick

China snacks. It is made from soybean by adding water, grinding into slurry, filtering and boiling. White as milk, nutritious and economical.

Production essentials: ① Remove impurities from 5 kg of soybeans, rinse them, and soak them in water (9 hours in spring and autumn, 4 hours in summer and 0/5 hours in winter) to make them swell. (2) Use a stone mill to grind the soaked soybeans into slurry with 70kg of water, add water while grinding, and pay attention to controlling the water amount so that the concentration of soybean milk is not lower than the specified standard (the concentration of soybean milk is 20 degrees Celsius and 6 degrees Celsius). (3) Scoop the ground slurry together with bean dregs into a clean bean bag cloth, add a small amount of oil dregs (defoaming effect), and filter to obtain raw soybean milk. Then put it in a pot and cook it, that is, it becomes edible soybean milk, whether it is light, sweet or salty.

Oil rod

China dim sum. Also known as scorpions. Mix flour with baking soda (or alkali, alum and salt), cut into long strips, and fry every two pieces together. Because it looks like a stick, it is also called stick fritters. Mainly breakfast.

Evolution:

In the Northern and Southern Dynasties, the method of making fried food was recorded in the Book of Qi Yaomin. In the Song Dynasty, there was "speculation from food". According to "Qing Chao", "Fried cards can be one foot long, but they can be thinned. Two pieces are twisted into one piece, such as rope, fried. At the beginning, Xiao Renxing, the second hand and the second foot, just like the X character, concealed the hatred of the Song people for Qin Gui's wrong country, so pictographic is also a punishment. " It shows that the fried cypress originated from Qin Gui's treason in the Southern Song Dynasty, and China people were lucky enough to fry it in adulthood, hence the name. The name spread to the north only in the late Qing Dynasty. It is recorded in the Notes of Nanting in the late Qing Dynasty that there was a teenager in Jinan who sold fried sesame seeds in the morning. Folk also call fried dough sticks "chicken gizzards". There are four batches of fruits (also called flat fruits) and eight batches of fruits and sweets in Shandong. Today's fried dough sticks have become a popular breakfast food with the same reputation as North and South.

Factors of production:

Add baking soda (or alkali), alum, salt solution and water to flour to make soft dough, knead it repeatedly to make it uniform, roll it into pieces, cut it into strips, fold it into two pieces, flatten it, stretch it, put it in an oil pan, and turn it over with chopsticks. Due to heating, carbon dioxide gas is separated from the dough blank, resulting in bubbles, and the fried dough sticks expand and fry, with brown color, fullness, crispness and fragrance. Some fried dough sticks (such as sesame seeds in the clear oil in Jining, Shandong) are also mixed with sesame seeds in the dough and some sesame oil in the fried oil, so they are more delicious.

Minced pork sesame seed cake

Sesame cake is a common snack in Beijing. Minced meat biscuits are somewhat different from those on the market. It is to mix hair with alkali, add sugar, knead it evenly, pull it into a small blank, put it on a chopping board and press it into a round block, and hold it in your right hand. In addition, dip 2 grams of flour balls in a little sesame oil, put them in the center of the wafer, wrap them, then press them into a 5 cm flat round wafer by hand, pour some sugar water on the wafer, stick sesame seeds on it, put them in a special baking tray, and bake them with charcoal fire. Why is there a sesame ball in the middle of sesame cake? When you eat it, you can take it out after breaking it, so that the sesame cake is hollow and used to hold the fried minced meat.

Who came up with this way of eating? It turned out to be the old Buddha Cixi of the Qing Palace. Pu Jie, the younger brother of Xuan Tong Puyi, and Aisingiorro Hao, a Japanese wife, wrote a book "Diet in the Palace" with fried minced meat. She said in the book: "This dish was conceived by the Western Empress Dowager." Its production method is "pork is cut into powder, mung bean is washed and cut into powder, onion and ginger."

Cut into pieces separately. Put oil in the pan, heat it, add minced meat, stir-fry until the minced meat is dehydrated, add onion and Jiang Mo, stir-fry and add minced green beans, stir-fry several times, pour in sesame oil, and serve after the juice is exhausted. "The minced meat in the sesame seed cake is fried in this way.

Spring pancake spring rolls

The custom of eating spring cakes has a long history. "The History of Good Diet in Ming Palace" records: "The day before beginning of spring, on Shuntianfu Street outside Dongzhimen, all the dignitaries, ministers, dignitaries and warriors ... When they arrived in beginning of spring the next day, all the nobles chewed radishes, called' biting spring', gave banquets to each other and ate spring cakes and vegetables." This custom can be traced back to the Jin Dynasty and prevailed in the Tang Dynasty. Guan Zhongji said that the Tang people "made spring cakes in spring, wrapped them with Artemisia annua, leeks and Polygonum hydropiper buds" and gave each other gifts to welcome the spring. There is a poem by Lu You in Song Dynasty: "The Spring Festival is new in spring". According to records, the shepherd's purse spring cake in the court of the Song Dynasty is "green HongLing, golden rooster and jade swallow, extremely exquisite, each worth ten thousand yuan." Spring cakes are as thin as cicadas. What is recorded here is a spring roll (also known as spring roll) made by smearing fine flour on a flat pan, that is, making a very thin and transparent cake to wrap the shepherd's purse stuffing and then frying it. Spring cakes and spring rolls were symbols of spring in the eyes of the ancients.

Beijing people eat spring cakes, roll them into round cakes with white flour and bake them. In the Qing Dynasty, "Tiaoding Ji" recorded that the method of making spring cakes was to "roll dough with ham, chicken and other things, or stir-fry cabbage in four seasons for customers to eat. Crush the marinated pork tenderloin, garlic, black dates, walnuts and foreign sugar (white sugar) and roll them into pieces. " This is the way to eat in the Qing Dynasty. But now it has evolved into spring cakes with sweet noodle sauce and rolled onions. In beginning of spring season, the tender buds of green onions are fragrant and crisp, especially when spring returns to the earth, everything recovers, and the tender onions sprout first, which means "biting spring". Besides, we also pay attention to eating and cooking, that is, we use the hearts of seasonal dishes, such as leeks and spinach, and shred them. This is called frying and cooking. Some places also pay attention to eating cooked meat such as shredded pork belly and sauce chicken in spring cakes. Eating spring cakes pays attention to eating them wrapped in vegetables. From beginning to end, it is called "having a head and a tail", which means good luck.

During the Ming and Qing Dynasties, with the development and improvement of cooking technology, the spring plate was changed into a small and exquisite spring roll, which was not only a folk food, but also one of the court cakes, and was highly praised by Emperor Qianlong. Spring rolls are one of the nine snacks in Manchu-Han banquet 128 in Qing Dynasty.

Rolling donkeys, Beijing snacks

Rolling on a donkey, some people in Beijing call it bean powder cake. In the past, Beijing rice cake shops often sold this product, and it was also a timely snack operated by various temple fairs and shoulder-shouldered vendors. In the past, yellow wheat was the main material for Beijingers to make snowballs. Serve with bean stuffing, wrap with cooked soybeans and pour with black osmanthus water. "Wandering in the Wild" says: "Brown sugar and water stuffing are arranged skillfully, and yellow noodles are buried with bean noodles. Why is it called snowballing? Calling it a name is almost humorous. " Nowadays, most of them are based on Jiang rice flour, and the method is the same. This product is yellow and sweet to drink.

Raw materials:

Glutinous rice flour 1000g, bean stuffing 750g, soybean 150g, white sugar 100g or brown sugar water 150g, and osmanthus fragrans 25g.

Method:

1. Mix glutinous rice flour with water evenly, put it in a steamer to boil, spread a wet cloth on the drawer, pour in the mixed flour, cover and steam for about 40 minutes.

2. Remove impurities from peas, roll them into noodles and bake them on a baking tray until cooked. Brown sugar water and osmanthus fragrans are mixed into juice.

3. Stick the soybean on the glutinous rice line, roll it into pieces, roll it into a tube, have bean stuffing, cut it into small pieces, sprinkle with white sugar or brown sugar water, and the osmanthus water can be eaten.

Smelly salt bean

"Smell stinky, eat fragrant, and don't eat in a panic." This is the praise of the local people for the stinky salt beans.

Smelly salt bean, also known as salt bean, is a famous brand with Xuzhou's home-cooked flavor. It smells fragrant and has an endless aftertaste. The soybean harvested in the same year is used as the main raw material, which is made by cleaning, soaking, steaming, fermenting, cultivating bacteria, adding materials and flavoring, drying in the sun, and sealing and storing. The whole process takes about 10 days. Due to the fine production technology, its finished product is deep red in color, crisp and tender in texture and salty and spicy in taste, which is an appetizing side dish.

Why can stinky salt beans form a unique flavor that is smelly and fragrant? This is because the mold which can produce protease is bred in the fermentation process of soybean, and protein in soybean is decomposed into various amino acids. Delicious taste is formed by the salty taste of amino acids and salts and the taste of other seasoning materials. The amino acids formed by decomposition contain sulfur-containing amino acids, which will be further decomposed to produce hydrogen sulfide gas, and the smell of the finished product is caused by hydrogen sulfide gas. It is not caused by the deterioration of soybeans after being contaminated by bacteria.

The production of stinky soybeans is exquisite and simple. The reason why it is exquisite is that it is limited by seasons in production. During the drying process, stinky salt beans are in direct contact with the outside world and are often eroded by harmful substances such as bacteria, dust and flies. In Xuzhou, every household makes stinky salt beans and chooses the sunny and cool night before Tomb-Sweeping Day, that is, when catkins are flying all over the sky. Only by making stinky salt beans can we reduce the erosion of harmful substances.

The preparation method is as follows:

1. Soak the washed soybeans for 18 hours, then put them in a water pot to cook until they are cooked (the granules are required to be cooked thoroughly), and drain the water; Put it in a clean big sack or food bag while it is hot, wrap it with a layer of straw or a thin quilt, and then put it in a warm and dry place for fermentation (Xuzhou is called Wudou). The temperature should be kept at about 20-25 degrees, and after 5 days, a white and slightly green viscose pili will grow, which can be packaged at this time.

2. Pour the packaged soybean (5000g) into the pot and spread it out. Dissolve refined salt (200g) in hot water and pour it on soybeans. Then sprinkle pepper noodles (25g), star anise powder (25g), Chili noodles or Chili sauce (250g) and shredded ginger (150g) with chopsticks. Then put it in a sunny place to dry for 4-5 days, and finally put it in a sterilized jar for sealed preservation.

When eating on the altar, sprinkle some sesame oil or pepper oil. People in Xuzhou often like to mix garlic moss. It's best to roll it with a kind of pasta steamed bread that locals like to eat.

Xi Shandong po pancake

[raw materials]

Add flour, salt, sugar and sesame oil.

[Law]

1. Knead the dough with refined salt and water;

2. Make the dough into an oval dough, spread sesame oil on it, fold it into a double strip, and then fold it in half. 1.5 minutes later, pull the two ends apart to restore the double strip, then evenly divide it into two sections and draw it into a three-foot long strip. When rolling from two ends to the middle, the double seam is upward, one end is rolled for more than one turn, and the other end is rolled for less than one turn, and the noodle tube with less than one turn is spirally stacked on the upper surface of the noodle tube with more than one turn;

3. Burn the sesame oil to 80% heat, roll the snail cake into a round cake, put it in the pot, fry it until it is crisp and golden, take it out, sprinkle with white sugar while it is hot, and eat it after cooling slightly.

[Function]

Hubei City, Hubei Province is famous for its delicious snacks. It has a special golden color, crisp, mellow and sweet.

Xi Shi's tongue

[raw materials]

Japonica rice, glutinous rice, stone peach meat, green plum, candied kumquat, melon seed kernel, sugar fingered citron, candied red melon, red glutinous rice, red yeast rice powder, sweet osmanthus, white sugar, pig fat and cooked lard.

[Law]

1. Grind glutinous rice and japonica rice into rice slurry with water, and press the water to make water mill powder;

2. Take 1/ 5 dry powder, add water, knead it evenly, knead it into strips, pick it into small particles, add boiling water, cook it until it floats, take it out after 1 min, add the remaining 4/5 water mill powder, stir it evenly and knead it thoroughly;

3. Make red glutinous rice into glutinous rice paste with lard, sugar and water; Removing membrane from lard, cutting into pieces, and mixing with white sugar to make sugar plate oil; Chopping stone peach meat, candied kumquat, sugar fingered citron, green plum and red melon, adding sugar osmanthus, melon seeds and white sugar, and making into product;

4. Pick the kneaded water mill powder into powder, knead it into a glass shape, wrap it with mud, fruit and sugar cubes, close the mouth, put it into a mold engraved with a tongue shape, and press it into a "Xishi Tongue" with a reddish tip and boiling water. Put the tongue of the stone in, cook it, take it out and put it in a bowl, put it in a pot to boil water, and sprinkle with osmanthus.

[Function]

Hangzhou, Zhejiang is famous for its delicious taste. Because it is shaped like a tongue, it is called Xi Shi's tongue. With useful materials, it has a special color of rich flour and waxy stuffing, sweet and fragrant.

Xihuzhou

[raw materials]

West Lake old lotus root, glutinous rice, sugar, alkali.

[Law]

1. Lotus root is peeled and washed inside and outside;

2. Plug the small hole of the lotus root, pour the glutinous rice into the hole from the big head, put it vertically on the steaming rack, add alkali and water, cover with fresh lotus leaves, and cook over high fire until the lotus root is crisp;

3. Take linen cloth, cover it on the crispy lotus root, pour glutinous rice on the cloth, turn a corner of the cloth on the lid, cook over high heat until the rice melts, and add white sugar until the porridge is thick.

[Function]

When Zhejiang and Hangzhou were famous, they made the wind taste delicious. It has the unique red color of lotus root, thick lotus root crisp porridge, sweet taste and fragrant lotus leaf. In autumn and summer, flavored food has been handed down.

Xi Gui Hu Hua ou fen

[raw materials]

West Lake lotus root starch, sugar, osmanthus fragrans, rose petals.

[Law]

Boil the lotus root starch with cold water, then boil the water, stir while rushing, add white sugar, spread osmanthus evenly on the lotus root starch, and then crush the rose petals and spread them evenly on it.

[Function]

Zhejiang, Zhejiang, Hangzhou, Hangzhou, Zhejiang, Hangzhou, Hangzhou, Hangzhou, Hangzhou, Zhejiang. It has a special crystal color, bright and sweet.

Xi Shandong po pancake

[raw materials]

Add flour, salt, sugar and sesame oil.

[Law]

1. Knead the dough with refined salt and water;

2. Make the dough into an oval dough, spread sesame oil on it, fold it into a double strip, and then fold it in half. 1.5 minutes later, pull the two ends apart to restore the double strip, then evenly divide it into two sections and draw it into a three-foot long strip. When rolling from two ends to the middle, the double seam is upward, one end is rolled for more than one turn, and the other end is rolled for less than one turn, and the noodle tube with less than one turn is spirally stacked on the upper surface of the noodle tube with more than one turn;

3. Burn the sesame oil to 80% heat, roll the snail cake into a round cake, put it in the pot, fry it until it is crisp and golden, take it out, sprinkle with white sugar while it is hot, and eat it after cooling slightly.

[Function]

Hubei City, Hubei Province is famous for its delicious snacks. It has a special golden color, crisp, mellow and sweet.

Xihuzhou

[raw materials]

West Lake old lotus root, glutinous rice, sugar, alkali.

[Law]

1. Lotus root is peeled and washed inside and outside;

2. Plug the small hole of the lotus root, pour the glutinous rice into the hole from the big head, put it vertically on the steaming rack, add alkali and water, cover with fresh lotus leaves, and cook over high fire until the lotus root is crisp;

3. Take linen cloth, cover it on the crispy lotus root, pour glutinous rice on the cloth, turn a corner of the cloth on the lid, cook over high heat until the rice melts, and add white sugar until the porridge is thick.

[Function]

When Zhejiang and Hangzhou were famous, they made the wind taste delicious. It has the unique red color of lotus root, thick lotus root crisp porridge, sweet taste and fragrant lotus leaf. In autumn and summer, flavored food has been handed down.

vase

[Material] White radish, beautiful radish in the heart, red radish, winter green branches.

【 Method 】 Carve a vase with a big white radish. White radish, heart beauty radish and carrot are carved into chrysanthemum, lotus and Chinese rose respectively. Cut the winter green branches short, put them in a vase, and then put the carved flowers on the winter green branches one by one.

[Special point] The image is forced to be true.

Noodles with soybean paste

Ingredients: noodles, shredded pork, chopped green onion, cooked bean sprouts, shredded cucumber, a little sugar, two spoonfuls of sweet noodle sauce, one spoonful of bean paste, salt and monosodium glutamate.

Practice: After the oil pan is hot, stir-fry the chopped green onion and diced meat for eight minutes, and add the sweet noodle sauce to stir-fry until cooked. After the clear soup noodles are cooked, put the fried noodle sauce on the noodles, add bean sprouts and cucumber and mix well to serve.

A light cake

Light cake is recorded as a military food created by Qi Jiguang, a famous anti-Japanese soldier in Ming Dynasty. Its flavor is characterized by golden color, crisp outside and soft inside, and easy to digest.

Method:

Take1750g of flour, add 25g of soda, 5g of refined salt and appropriate amount of water, stir well, add 250g of yeast and knead until smooth, then add 80 flour agents into the dough, make a cake blank, and bake it on charcoal fire until cooked.

Hainan pancake

Hainan pancake is a new flavor snack, which is made of dough rolled thin, wrapped with stuffing and sliced and fried. It has the characteristics of brown skin color, obvious layers, crisp outside and soft inside, and strong oil flavor.

Method:

Take 500g of flour, add10g of baking powder, knock in 4 eggs, mix them with warm water, knead them repeatedly into dough, cover them with clean warm cloth, let them stand for15min, knead them again, press them thin and roll them into thin sheets, and wrap them with cooked lard. 20 grams of refined salt, 5 grams of monosodium glutamate, 2.5 grams of spices and 7.5 grams of pepper are evenly mixed and sprinkled on the fine flour, and then 75 grams of minced garlic and 50 grams of chopped green onion are evenly mixed and sprinkled on one layer. Roll the dough into a tube from the outside to the inside, cut it into sections, knead it into a ball shape, roll it into a big round cake with a thickness of 1cm, put it in a 40% hot oil pan and fry it with slow fire, and turn it constantly to make both sides heated evenly. Take it out when it is burnt, drain the oil, cut it into pieces radially and put it on a plate. It tastes better with sweet vinegar.

Fruit fried cake

Raw materials:

Appropriate amount of fresh fruits (bananas, apples, peaches and pineapples), glutinous rice flour 100g, condensed milk or salad dressing.

Production method:

1. Stir the glutinous rice balls evenly to make them slightly soft. Cut the fruit into diamond-shaped pieces with a thickness of 1 cm to make stuffing.

2. The fruit is wrapped in glutinous rice balls, boiled in a pot until it is 80% ripe, and then taken out.

3. Put a proper amount of oil into the pot and fry the drained fruit fried cake until golden brown on both sides.

This dessert is crisp, sweet and delicious, and can be dipped in condensed milk or salad dressing.

Fried radish cake

Raw materials:

500g (40-50 slices can be made), a little lard, radish, salt, diced ham and chopped green onion, and a proper amount of seasoning.

Production method:

Crisp the oil first, add lard to the flour and mix well. Then make oil noodles, add a little lard and a proper amount of water to the flour and mix well. The ratio of crispy noodles to oily noodles is 2:3. Then make stuffing: shred radish, marinate it thoroughly with salt, squeeze out water, add diced ham and chopped green onion, and add your favorite seasoning. Then the bread is crispy, rolled into skin and wrapped with stuffing. Finally, fry it in the oil pan. The frying method is the same as that on the next page. Features: golden color, clear texture, overflowing aroma and moderate salty taste.