I am shredded pork, a foodie who can eat and keep fit. I'll share my experience in home-cooked meals, manual baking, and health and diet therapy. Welcome to follow me.
Crispy jujube paste moon cake
I have loved crispy moon cakes since I was a child, especially those filled with jujube paste, and I like them now. On August 15th every year, other people in my family eat Cantonese-style moon cakes, and I eat crisp Soviet-style jujube paste moon cakes.
Open the oiled paper and take a bite, and the crispy skin will fall off layer by layer. The jujube paste stuffing is sticky and sweet, and I will taste it slowly bit by bit.
Egg yolk puffs
The first time I saw souffle was in a circle of friends, where it was very popular to brush souffle. There was an oven at home, so I thought I could make some myself, and then I tried it.
Just taste it when it's ready. The taste is really indescribable. The crispy skin is broken when bitten, and the rustling egg yolk and sweet but not greasy bean paste make people want to stop.
mousse
When I first bought the oven, I wanted to try to make any dessert and cake. I made a mousse for the first time and made myself a birthday cake.
Take the chocolate mousse out of the refrigerator and let it cool. The mixture of chocolate and cream is delicate and rich, and the Qifeng in the middle tastes soft and silky.
Durian custard pie
I fell in love with durian cake because I love durian. I haven't made durian cake yet, so I want to buy it when I see it outside.
The pastry of western cakes is different from that of Chinese cakes, but the pastry of western cakes is more swollen. The durian stuffing inside will burst out when you eat it, and you will fall in love when you eat it!
The "natural invitation to red" in Daoxiang Village.
When I was a child, the only moon cake in Mid-Autumn Festival felt like the best snack in the world.
There are all kinds of snacks now, but I still like "inviting red naturally"
There is a big supermarket and Daoxiangcun store near my community, which is very convenient to buy. However, as I grew older, the doctor told me to eat less dessert.
I really want to buy one or two yuan, or Daoxiang Village.
Pastry is an indispensable part of the southern diet. Recommend some cakes I have eaten that I think are good. To tell the truth, I seldom eat cakes when I grow up, and most of my memories of cakes come from my childhood.
Weighing sugar
This is a kind of cake in Huizhou, which is mainly made of caramel and decorated with white sesame or black sesame. It tastes crisp and delicious, and the most important thing is that it is not as sticky as other sugars, and it is suitable for all ages. My grandfather likes it very much, and he always wants to buy some when he goes back to see him.
Beautiful connection
I ate this when I went to Guangdong. It looks very good. Nine-layer cake is actually a kind of rice cake. It tastes sweet. I have a sweet tooth. I must not miss it. It tastes soft and delicious.
maltose
I haven't eaten this for a long time, but I remember when I was in primary school, someone came to school to buy it with a bag. The price is not clear, it's a bit expensive. At that time, in order to eat a piece, it was considered bankrupt. Maltose is the best of all sugars, but maltose is not suitable for the elderly and children, and it is too sticky.
crisp
This is the sound. When I was a child, every November and December, my family would start preparing syrup and making crispy rice. This syrup is made from taro that has been left for a while. My own sugar water is particularly delicious, but I can only remember it once or twice, which is very troublesome. Generally, people who make rice crust in the village will have sugar water to sell, but the taste is far from good. Then sell sugar water and crispy rice. I usually make some peanut candy and sesame candy at home, but my favorite is this crispy cake. I haven't eaten for a long time.
There are many cakes in the south, such as Ding Sheng cake, Osmanthus Jelly cake and mung bean cake. Welcome everyone to leave a message about their favorite cakes.
Seeing the Dragon Boat Festival approaching, it's time to eat cakes and mung bean cakes again. As soon as Zhou Jun remembered it, he hurried to queue up with Cao, or he would yawn.
Let's go to the supermarket if there is no discount. Cao has such a tone. Twelve mung bean cakes, the size of which looks like mahjong tiles, are printed with beautiful patterns. The upper layer is covered with a layer of light green mung bean paste, and the underground color is slightly darker, which is red bean paste stuffing. The packaging is simpler, just a blank piece of paper with printing all around, and the signboard in the middle says Cao in three big characters. The salesman quickly wrapped the mung bean cake and tied it with hemp rope. Soon, mung bean oil penetrated into the wrapping paper. Wuhan people love Cao's packaging, and the feeling of oil infiltrating into paper, which is traditional enough.
Every year near the Dragon Boat Festival, citizens from three towns in Wuhan come to Cao to sell sesame cakes and mung bean cakes, and the team is one kilometer long. It is no exaggeration to say that they are all under the bridge. (Although Cao's address is at the gate of Simen, by the bridge), Zhenge is the appeal of a century-old shop, which is no worse than that of online celebrities.
Cao Xiangtai's history and today's statement are enough to fight back. Grassroots entrepreneurship depends entirely on the word "diligence". It is said that the founder Cao Nanshan lost his father when he was young, and the young children shouldered the responsibility of raising their mothers and siblings. Neighbors felt sorry for him, so they pooled some money and asked him to carry a basket to sell broad beans. From today's perspective, it is also crowdfunding entrepreneurship. He runs a small business and his duties are generous. He always catches a lot of broad beans when others buy them. Ten years later, Cao Nanshan opened "Cao Xiangtai" in Xinjiekou, Wuchang (now Jiefang Road), dealing in traditional cakes, especially mung bean cakes, which were very popular.
Why is Cao's mung bean cake so popular? His house is really made of mung beans, because many mung bean cakes on the market are made of kidney beans, not mung beans. Cao Dui's mung bean cake production technology has long been described as "complete".
Cook, dry in the sun, peel, graphite mill (non-mechanical mill), sieve and spin dry (to make the powder more delicate), shape, (spread mung bean powder, add red bean paste stuffing, and then spread a layer of mung bean powder; Cooking, spreading, cooling and drying to obtain the finished product.
It is said that the daily output of Cao, the highest peak, exceeds 1 10,000 kg. It is no exaggeration to say that Wuhan people who have never eaten Cao mung bean cake are really not from Wuhan at all. Is mung bean cake delicious? It is delicious. Mung beans are sweet and red beans are sweet. It was sweet at first. Be sure to drink tea, but the more you eat, the more you want to eat. Full of aftertaste, absolutely not greasy. I don't want to eat. I want to eat in Wuhan. After visiting Hubu Lane, I walked all the way to the gate and took a few more steps.
Actually, I haven't eaten many famous cakes. Let's just say a few special cakes from my hometown.
"Horse cake" is also a rice cake. You may have eaten it in bags, but it's too dry! I like the kind that just came out of the pot. When I was in the country, my uncle who sold "horse cakes" always rode a big old bicycle, with the first ray of sunshine in the morning, and the big round wooden box in the back seat was full of delicious "horse cakes"! Shuttle through the countryside, shouting loudly ...
That kind of soft waxy sweetness makes people drool when they think about it. The sweeter you chew, the more delicate and soft you are. It's hard to eat in other places now ...
"Golden pot" is a kind of cake made of glutinous rice. Maybe you will think of rice cakes, but there is still a big difference. Adding a proper amount of edible alkali will make it golden, beautiful and delicious. It tastes like QQ, but you should dip it in some sugar, or it will be tasteless!
"Fengting cake" is my sister's favorite. She once ran from the southernmost tip of a city to the northernmost tip, just for "Fengting cake"! There are peanuts and black sesame seeds in the middle, sweet. Southerners probably all like sweets!
Ok, let's stop here!
If you are a foodie, you must try it, because you want to eat all the delicious food in the world; If you are not a foodie, you must try it if you have the chance. Maybe you will eat the little lover in the food!
Shanghai's cakes are very famous. Eating them for fun will take you to taste them.
Fairy bean cake bar, a network celebrity food, is a small snack with square shape, crisp outside and tender inside. I ate it once when I went to Beijing, and I still remember it for a long time. It is said to be a mixture of black beans, mung beans, flower beans, peanut beans and snow mountain black kidney beans. Rich in nutrition, delicious, dense and mellow, and just right in taste. Eat it while it's hot, but it tastes bad when it's cold!
Thank you for your invitation. Let me answer this question. Speaking of high point, China cake is really civilized. Chinese cuisine has a history of 3,000 to 4,000 years, which is simply a kind of pride for us younger generations. Chinese food is very popular in the world now. No matter which country you travel to, you can see China cuisine in the local area. I like China very much in the future, and I also like to eat local specialties.
I believe most foodies like cakes very much. In fact, they also like to eat future food. So today I will introduce you to four delicious cakes in China.
Our species 1 is called "Osmanthus Jelly Osmanthus Jelly". It smells like sweet-scented osmanthus, and it tastes soft but not greasy, so it's delicious and delicious! I don't know if you succeeded.
The name of our second kind of cake is mung bean cake. I have to say, chef China is a superb cook and can make mung beans into food. It's really talented. This kind of food tastes super delicious and has a little effect. Although the effect is not obvious, talking is better than nothing. Snacks, have you ever eaten mung bean cake?
The name of our third kind of cake is red bean cake. Since there is such delicious food as mung bean cake, it is natural to have red bean cake, right? Red bean cake has a higher value than mung bean cake and tastes super delicious. If you let the future foodies choose one of the two cakes, you will definitely choose red beans in the future. Snacks, what do you think?
The name of our fourth kind of cake is hair cake. I believe that most foodies have eaten. After all, you should eat some cake every holiday. Although the hair cake is not very beautiful, it tastes ok, and the most important thing is that it is very resistant to hunger. I don't know, what do the foodies want to say after reading it? If you have a good opinion. You can tell the future food in the message area. Thanks for watching. Bye.
There are many kinds of cakes in China, and everyone likes different kinds. Here are some delicious cakes.
1. Melaleuca cake is finely made, with soft texture, rich and clear layers, bright colors and sweet and delicious taste.
Water chestnut cake is one of the famous desserts in Guangdong, Fuzhou and southern Fujian. It is steamed with water chestnut powder and sugar water. Its color is brown, translucent, unbreakable, pouting, soft, smooth and refreshing, tough and extremely sweet to eat.
3.
Mung bean cake tastes fresh and silky. It will be cooler to put it in the refrigerator for a while in summer.
Osmanthus Jelly has a history of more than 300 years. A delicious cake made of glutinous rice flour, sugar and osmanthus is delicious and refreshing.
5. Crabapple Crisp. Beautiful appearance, crisp outside and sweet inside, soft and moist.
6. Jade bean cake. White bean liquid, white sugar, freeze-dried powder and vegetable leaves are used as main materials.
7.
The mirror cake is as small as a mirror, as round as a mirror and as thick as a finger. The main ingredient is glutinous rice, which is finely ground into powder. Thin iron sheets are placed in bamboo cages, which are very small, like toys, filled with glutinous rice flour, sprinkled with brown sugar, green yellow sugar and chopped green red silk, and stacked one by one, like pagodas, with organs at the top. When it is ripe, the steam rushes and makes a long sound, and the child hears it.
8. Bowl cakes are traditional street snacks in Guangdong and Hong Kong. Bowl cakes are made of brown sugar and sticky rice flour. Steamed in a small tile bowl and strung with bamboo sticks when eating.