Technology: boiling, stewing, stewing and stewing sago and tremella soup. Ingredients: sago 150g, tremella 25g, sugar 250g, and a little osmanthus. Characteristics of sago tremella soup: white color, soft and glutinous tremella, smooth sago, sweet and delicious. Teach you how to make sago tremella soup and sago tremella soup 1. Add water to the pot, bring it to a boil, add sago, take it out after boiling, and then boil it with water. When sago turns 3/5 white, leave the fire and cool naturally.
2. Soak tremella in cold water, remove impurities, soak it in warm water, put it in a pot and cook it with low fire until it is completely transparent and soft.
3. Add a large bowl of water to the pot, boil it with tremella and white sugar, then add sago and sweet-scented osmanthus to boil. Key points of making sago and tremella soup: sago should have white heart, and those without white heart should be washed repeatedly with cold water. A detailed introduction to the practice of Shanghai snack chestnut porridge: Shanghai snacks
Technology: boiling, stewing, stewing, stewing. The materials for making chestnut porridge are: rice 200g, chestnuts 150g and sugar 175g. Chestnut porridge introduction: Shanghai snacks. It has been popular for more than 20 years and is a kind of porridge suitable for the elderly in all seasons. It has the effect of tonifying kidney, waist and foot. Characteristics of chestnut porridge: chestnut is crisp and glutinous, and porridge is sweet and delicious. Teach you how to make chestnut porridge, how to make chestnut porridge 1. Cut the chestnuts with a knife, boil them in water, take them out, peel off the shell and coat, and cut the chestnuts into cubes (each chestnut is cut into four pieces). Taomi
2. Add about 750g of rice, chestnuts and water to the pot, bring to a boil with high fire, and cook with low fire. Add sugar and mix well. The main points of making chestnut porridge: chestnuts should be cooked until crisp and rotten, and rice should be cooked until the flower soup is thick. A detailed introduction to the practice of Shanghai snack walnut porridge: Shanghai snacks
Technology: boiling, stewing, stewing, stewing. The ingredients of walnut porridge are: rice 250g, walnut kernel 100g, sugar 200g. Walnut porridge introduction: Shanghai dim sum. It has been popular for more than 20 years and is a kind of porridge suitable for the elderly in all seasons. It has the effects of strengthening brain, tonifying kidney and moistening lung. Characteristics of walnut porridge: porridge is thick and fragrant, sweet and delicious. Teach you how to make walnut porridge, how to make walnut porridge 1. Wash and mash walnuts and wash rice.
2. Put about 2000g of rice, walnut kernel and water into a pot, bring to a boil over high fire, cook over medium fire, add sugar and mix well. The key points of making walnut porridge: it is advisable to cook rice until it blooms and the soup is thick. Shanghai Snacks Laba Porridge: Shanghai Snacks
Technology: Boiling, stewing, stewing and stewing Laba porridge. Ingredients: 500g of japonica rice, 50g of taro, 25g of soybean, 50g of ginkgo, 50g of chestnut, 50g of broad bean meat and chestnut, 0/0g of refined salt and 0/50g of cooked lard. Introduction of Laba porridge: Shanghai flavor famous point. According to legend, this porridge began in temples, and Laba porridge was cooked on the eighth day of the twelfth lunar month to worship Buddha. Later, eating Laba porridge became a custom. Since the Southern Song Dynasty, Laba porridge has been given as a gift to relatives and friends in addition to offering sacrifices to gods and buddhas. Laba porridge is found all over the country, but the production method and materials are different. Shanghai and Jiangsu and Zhejiang are basically the same. Characteristics of Laba porridge: the ingredients are rich and varied, and some are salty. Teach you how to make laba porridge, how to make laba porridge 1. Wash soybeans and broad beans, and soak them in clear water for 14 hour to make them swell. Peel taro and chestnuts. Chestnuts are shelled, undressed and cut into pieces. Peel ginkgo biloba and peel off the middle heart. Remove old leaves from vegetables, wash and shred.
2. Remove impurities from the japonica rice, wash it, pour it into the pot, add 4 kg of soybeans, broad beans, taro, chestnuts, ginkgo, cooked lard, cinnamon, fennel and clear water, boil it with high fire, simmer for about 90 minutes, add shredded vegetables and monosodium glutamate to cook, and add refined salt to mix well. The main points of making Laba porridge: the glutinous rice should be cooked until it blooms, and the soup should be sticky. The practice of Shanghai snack mutton porridge is introduced in detail: Shanghai snack
Technology: The ingredients of boiled mutton porridge are: japonica rice 1500g, goat meat 6000g, Guangdong sauce 650g, sweet noodle sauce and white soy sauce 500g, sugar 100g, refined salt 40g, onion 50g and ginger 50g. Introduction of mutton porridge: Shanghai's famous winter flavor. Most of them are operated by white-cut mutton shops and snack bars, which are delicious and nourishing, and are quite popular among people. Characteristics of mutton porridge: delicious, mutton slices dipped in sauce, sweet and delicious. Teach you how to make mutton porridge, how to make mutton porridge 1. Soak mutton in water for 2 hours to remove blood, put it in a pot, add 15 Jin of water to cook it, take it out while it is hot, remove the bones, and put it on a cooked food chopping block to cool.
2. Wash the onion and ginger and cut into fine powder. The white soy sauce is ripe. Guangdong sauce, sweet noodle sauce and white sugar are mixed with 750 grams of water, and impurities are removed with a colander to make sweet noodle sauce.
3. Wash the glutinous rice to remove impurities and drain the water. Remove impurities and floating foam from mutton soup, pour into the pot, add appropriate amount of water, add japonica rice, boil over high fire, and cook over low fire until cooked. Put mutton porridge in a bowl, sprinkle with chopped green onion, Jiang Mo and salt, and pour with white soy sauce.
4. Slice the cooked mutton on a plate, and then put the sweet sauce on a small plate. Main points of mutton porridge: boiled japonica rice until it blooms, and the soup is thick and tough. A detailed introduction to the practice of Shanghai snack meat and bone porridge: Shanghai snacks
Technology: Boiling, stewing, stewing, stewing and stewing pork bone porridge. Ingredients: 500g pork bone, 250g rice, 75g peanut kernel, 50g cooked lard, 0g refined salt 65438+ monosodium glutamate, a little ginger, sesame oil and pepper. Characteristics of meat and bone porridge: porridge is thick and soup, and it tastes delicious. Teach you how to make meat and bone porridge, how to make meat and bone porridge 1. Wash the pig bones, break them and scald them with boiling water.
2. Add 2,500 grams of water to the pot, add pork bones, ginger slices and peanut kernels, boil over high fire, skim the floating foam, cover and stew, then add washed rice to cook porridge, add the above seasonings and mix well. The main points of making meat and bone porridge: cook bone soup until it is milky white and slightly thick, and then add rice to cook porridge. Shanghai snacks mung bean porridge is introduced in detail: Shanghai snacks
Technology: Boiling, stewing and stewing mung bean porridge: rice 250g, mung bean 150g, sugar 200g. Introduction of mung bean porridge: a common household name in Shanghai in summer. Founded in the 1940 s and 1950 s, it is regarded as a summer snack by cold noodle food stores, and it is also one of the summer snacks in supper, which is very popular. Characteristics of mung bean porridge: bean rice is crisp and rotten, porridge is thick and sweet, cool and refreshing. Teach you how to make mung bean porridge, how to make mung bean porridge 1. Wash rice and remove impurities from mung beans.
2. Add clean water 1750g to the pot, add mung beans, bring to a boil over high fire, simmer for about 40 minutes, add rice and cook for about 30 minutes over medium fire. After cooling, add sugar and stir to eat. The main points of making mung bean porridge: mung beans should be cooked until crisp and rotten, rice should be cooked until flowering, and porridge is thick. Glutinous rice porridge, a Shanghai snack, introduces its region in detail: Shanghai snacks.
Technology: Boiling, stewing and stewing Lily glutinous rice porridge's production materials: glutinous rice, lily each 250g, jujube100g, sugar 200g. Founded by food stall operators in the 1940s, most of them are cooked with high-quality lilies and glutinous rice, which is a famous scenic spot in summer and autumn nightingales. Lily glutinous rice porridge's characteristics: the porridge is thick and thin, sweet and delicious, clearing the heart and calming the nerves, moistening the lungs and relieving cough. Teach you how to make Lily glutinous rice porridge and Lily glutinous rice porridge 1. Remove the old leaves of lily, peel off the young leaves, wash, and wash the glutinous rice.
2. Put the small red dates into the pot, add 500 grams of water and cook for 30 minutes. After the red dates swell, add 1250g water, glutinous rice and lily at the same time, bring to a boil with strong fire, then cook with low fire until the red dates and lily are crisp and the rice soup is thin and thick, then add sugar and stir well. Key points of making lily glutinous rice porridge: If dried lily is used, it should be soaked in clear water and then boiled in a pot. The practice of Shanghai snack white sugar lotus root porridge is introduced in detail: Shanghai snack
Technology: boiling, stewing, stewing, stewing. The ingredients of white sugar lotus seed porridge are: 250g of rice, 75g of lotus seeds, 200g of soft sugar and a little alkali. Introduction of white sugar lotus root porridge: Shanghai flavor famous point It was first operated by mobile stalls in Shanghai, and it is a summer snack in midnight snack. It was very popular in the 1930s and 1940s. Every summer night, people can hear the cries of street vendors. Characteristics of white sugar lotus seed porridge: the porridge is thick and slightly sweet, and the lotus seeds are soft and waxy. Teach you how to make white sugar lotus porridge, how to make white sugar lotus porridge 1. Boil lotus seeds, 500 grams of boiling water and a little alkali in a pot, then take out the lotus seeds, brush off the skin with a bamboo broom, cut off both ends with a knife, and pick out the lotus seeds with a small bamboo stick.
2. Wash the rice, put it in a pot, add 2000g of lotus seeds and water, boil it on high fire and simmer for about 90 minutes. Add sugar and cook until lotus seeds are soft and waxy. Main points of making white sugar lotus seed porridge: 1. Lotus seeds cooked with alkali must be washed with water after being fished out;
2. Rice should be cooked and soup should be thick. Shanghai Snacks Chicken Porridge: Shanghai Snacks
Technology: Boiling, stewing and stewing chicken porridge: live tender chicken 1 chicken (about 1.500g), rice 250g, cooked lard 50g, cooked soy sauce 100g, a little salt, sesame oil, chopped green onion and Jiang Mo. Chicken porridge introduction: the most famous snack in Shanghai. In the early 1920s, it was founded by Shanghai Xinqiao and food stalls near the Great World. Because of its delicious taste, it became famous in the 1930s and became popular in the 1940s. At that time, the most famous operators of chicken porridge were the world's old Fuxing, Fujian Road Lin Fuzhai and Yunnan South Road Xiao Shaoxing. Now Shaoxing's chicken porridge is the best, and it is very famous at home and abroad. Characteristics of chicken porridge: fresh and tender meat, delicious porridge and rich nutrition. Teach you how to make chicken porridge, how to make chicken porridge 1. Slaughter live chickens, wash their hair and internal organs, add 3000 grams of water to the pot to boil, cook the whole chicken with low fire, take it out (usually tender chickens cook for about 35 minutes), cool it in cold boiled water, take it out and drain it, and apply a layer of sesame oil to the chicken.
2. Wash the rice, pour it into the boiling chicken soup, add the cooked lard to boil, and then simmer with low fire 1 hour. When the rice grains bloom and the porridge soup is sticky, add salt to make chicken porridge.
3. Put the chicken porridge in a bowl, sprinkle with chopped green onion and Jiang Mo, and add 1/2 tablespoons of cooked soy sauce. When eating, cut the chicken into small pieces and put it on a plate, and take a small dish of cooked soy sauce with you. Key points of making chicken porridge: 1. The cooked chicken should be smeared with sesame oil to keep the golden color of the chicken;
2. It is better to cook rice porridge until it is thick;
3. Cut chicken strips with chicken skin facing upwards and put them in a small dish. Shanghai Snacks Shaoxing Chicken Porridge: Shanghai Snacks
Technology: boiling, stewing, stewing, stewing. The ingredients of Shaoxing chicken porridge are: polished rice 500g, fresh chicken 500g, soy sauce 1 15g, chopped green onion and Jiang Mo 20g, cooked chicken oil 20g, refined salt 15g, monosodium glutamate 5g, and a little sugar and sesame oil. The characteristics of Shaoxing chicken porridge: the porridge is thick and waxy, mixed with onion and ginger, and has a unique taste. The chicken is yellow and white, bright and oily, crisp and delicious. Teach you how to cook small Shaoxing chicken porridge 1. Add 4500 grams of cold water to the pot, bring it to a boil, add chicken, add a little cold water, cover the pot, and cook on low heat for 20 minutes. When the chicken floats, take it out, wash it in cold water, drain it, apply a layer of sesame oil, cut it into neat strips and put it on the plate as it is.
2. Wash the glutinous rice, pour it into the pot, add 4000g of cooked chicken soup, boil it on high fire, and simmer it on low fire for about 1 hour until the porridge is thick.
3. Mix 15g soy sauce, white sugar, monosodium glutamate and a little water, add chopped green onion and Jiang Mo, and boil to make chicken seasoning.
4. Take soy sauce, refined salt and monosodium glutamate, mix and boil to get chicken porridge seasoning.
5. When eating, put the chicken porridge into a 10 bowl, add the chicken porridge seasoning and cooked chicken oil, and sprinkle with shallots and Jiang Mo. 1 dish chicken with 1 small dish chicken seasoning depends on the customer's needs. The key points of Shaoxing chicken porridge: the cooked and drained chicken should be brushed with sesame oil to keep the color of the chicken. Shanghai osmanthus porridge is introduced in detail: Shanghai snacks
Technology: Boiling, stewing, stewing and stewing sweet-scented osmanthus porridge. Production materials: 300 grams of refined glutinous rice, 0/50 grams of red beans/kloc-,240 grams of sugar, and a little osmanthus. Sweet-scented osmanthus porridge introduction: Shanghai flavor famous food. According to legend, it was initiated by a food stall operator named Zhang in front of the main hall of Shanghai Chenghuang Temple more than 0/00 years ago. The raw materials are refined glutinous rice, red beans, sugar and osmanthus, which are sweet and delicious and very popular with diners. Nowadays, it has become one of the famous special snacks in Chenghuang Temple. Sweet-scented osmanthus sugar porridge is characterized by smooth, sweet and delicious. Teach you how to make osmanthus porridge, how to make osmanthus porridge 1. Remove impurities from red beans, wash them, pour them into an iron pot, soak them in clear water, boil them with strong fire, and stew them with slow fire for 2 hours.
2. Put the sugar into the pot and add 250% boiling water to make it into sugar water.
3. Add 3000 grams of water to the pot and bring to a boil. Pour in the washed glutinous rice and bring to a boil. Then pour in the cooked red beans and stir them with a spoon while cooking. Then add sugar water. When the rice grains bloom, add osmanthus fragrans and stir. Then simmer for 10 minutes and put them in 10 bowls respectively.
4. If you need two-color sugar porridge, you can make 1 pot of pure glutinous rice sugar porridge without red beans. When the bowl is filled, rice congee is filled first, and then slowly poured into the glutinous rice porridge of red beans with a spoon, which is half red and half white Taiji porridge. Key points of making osmanthus porridge: 1. It is advisable to cook red beans until the skin is cracked;
2. Add sugar water when the glutinous rice is cooked until it is sticky.