The practice of guangdong snacks Shahefen is introduced in detail: guangdong snacks
Technology: Other Shahe powder production materials: 5000g of rice, others are prepared according to different eating methods. Shahe powder introduction: Shahe powder, steamed into thin slices with rice pulp, and then cut into strips. Popular in Guangdong, Guangxi and Hainan, it is most famous in Shahe, Guangzhou, hence the name. Shahefen is made of rice soaked in Jiulong Spring of Baiyun Mountain. Powder is thin, white and transparent, soft and tough, and can be used for frying, soaking and mixing. The characteristics of Shahefen are: the speculators are flexible and strong, and the flavor is rich; White through the rain, tender and smooth, refreshing and not greasy. Teach you how to make Shahefen, how to make Shahefen 1. Milling, removing impurities from rice, soaking in clear water 1 hr, and grinding into thin slurry 10 kg. Pour a proper amount of powder slurry into a dense-eye bamboo basket, spread it out, put it into a large pot of boiling water, steam it with a big fire, cool it and cut it into strips.
2. Dry fried Shahe powder, the main ingredients are beef, bean sprouts and leeks. Add peanut oil to the pot, heat it, stir-fry shredded ginger until fragrant, add beef slices marinated in peanut oil and soy sauce, stir-fry until 80% cooked, add bean sprouts, stir-fry until 70% cooked, add sand powder and peanut oil, stir-fry until the powder becomes soft, and then add leeks and stir-fry until just cooked.
3. Soak Shahe powder: put 100g Shahe powder into a colander, heat it in boiling water, pour it into a bowl, add fresh soup, cooked cabbage, cooked fish fillets or other cooked meat, and season. The key points of making Shahe powder: grinding powder slurry and filtering out coarse slag. The thickness of the slurry is appropriate, not too thick. In addition, Shahe powder can also be mixed with sauce and fried. Rice rolls's practice, guangdong snacks introduced the region in detail: guangdong snacks.
Technology: steamed rice rolls: 500g rice, peanut oil, soy sauce, cooked oil and various fillings. Brief introduction of rice rolls: rice rolls was first popular in the early 20th century. At first, it was run by some small vendors with shoulders, peddling along the street, steaming rice noodles and eating them with salty or sweet sauce. Although the materials used are simple, they are soft, delicious and economical, and are deeply loved by local people. Later, I entered a small shop to manufacture and sell, and the effect was very good. Later, it was introduced into the teahouse by knowledgeable restaurant owners, and served with all kinds of minced meat, which became the present minced meat rice rolls. After that, major restaurants rushed to manufacture and sell, and different rice rolls also appeared. Characteristics of rice rolls: The stuffing can be prepared according to your own taste, whether it is vegetarian, salty or sweet. Teach you how to do rice rolls and how to do rice rolls 1. Soak rice in clear water until soft, grind it into slurry, and then dilute it with clear water.
2. Add proper amount of peanut oil into the slurry and stir well. Spread wet gauze on the steamer, pour a spoonful of powder slurry on the wet cloth and spread it flat, with a thickness of about 0.3 cm.
3. Put it in a preheated steamer, steam it over high fire, take out the cloth, roll up the powder, and make it into long strips, which is sausage.
4. If you put different fillings before rolling, it will become rice rolls with the same taste, such as pork sausage, beef sausage and shrimp sausage. Dip in soy sauce, cooked oil, etc. At dinner.
Pink is crystal clear and white, soft and smooth, and the meat is delicious. Key points of rice rolls production: 1. The ratio of rice to clean water is 1: 3. The slurry is too thin, the powder can't be steamed, the powder slurry is too thick, and the steamed powder is too hard;
2. The slurry should be spread on the wet cloth with a uniform thickness, not too thick, otherwise the bonding will not be refreshing;
The practice of guangdong snacks powder fruit is introduced in detail: guangdong snacks
Technology: The production materials of steamed fenguo are: cooked flour 400g, raw flour 100g, lean pork, fat meat, barbecued pork, water-soaked mushrooms, raw shrimp, white sugar, soy sauce, refined salt, white wine, monosodium glutamate, pepper, oyster sauce, lard and fresh bamboo shoots. Introduction to Pink Fruit: Pink Fruit has a long history and was widely popular in Guangdong during the Ming and Qing Dynasties. According to legend, in the 1920s, restaurants and teahouses in Guangzhou competed to create brand-name dishes to attract guests. There is a female pastry chef named Sister E in the tea room. The pink fruit she created is very famous throughout the Pearl River and has been circulated for a long time. It's called Sister E's pink bundle. In the historical materials of Qing dynasty, there is a record of making "dividing pepper", which is the predecessor of later dividing the country. The characteristics of pink fruit: steamed pink peel is thin and white, translucent, soft and smooth; Fried pink fruit is golden in color, flexible and soft, fresh and delicious. Teach you how to make pink fruit, how to make pink fruit 1. Put flour and raw flour into a basin, pour boiling water and knead into dough, add a little salt and lard and knead until smooth.
2. Dice pig fat, lean meat, mushrooms, bamboo shoots and barbecued pork, then fry them in a pot, add various seasonings and a little broth to cook them, thicken them with raw flour and add a little oil to make them sticky and shiny.
3. Divide the dough into small pieces, press them into skins, fill them with stuffing and wrap them into olives.
4. Put the wrapped pink fruit green body into a steamer and steam it with liver fire for about 5 minutes. You can also fry it in oil pan until it is golden yellow. Key points of making fruit powder: 1. The flour should be cooked thoroughly, boiled with boiling water, and kneaded thoroughly until it is smooth and not sticky;
2. You can't leave nail prints when the cat is in the bag, and everyone has a noise;
3. Steam over high fire for a short time and fry until the color is ripe.