Morning tea, a Chinese social eating custom. Morning tea customs are most common in southern China, especially in Yangzhou, Taizhou, Yancheng, Lixiahe and Guangdong in Jiangsu. When it comes to the traditional culture of Guangdong, morning tea is one of the most colorful.
Guangdong morning tea is a Lingnan folk food custom. Cantonese people drink morning tea, some of which are used as breakfast, and generally the whole family sits around a table to share the joy of the world. Some go to work after drinking morning tea, while others use it to relax.
Cantonese people go to the tea house in the morning to drink tea is a tradition, whether it is family or friends gather, always love to go to the tea house, brew a pot of tea, to get a few pieces of dim sum, the reputation of "one cup of two pieces", so taste tea to taste, throat full of hunger, flavor. "Eating morning tea" is not the same as drinking tea, its essence is to "eat breakfast" in the restaurant, but its content is far from being summarized by the word "drinking tea".
There are six categories of Cantonese morning tea dim sum, namely meat steaming, dessert, small steaming, large steaming, porridge and fried. Cantonese-style dim sum is extremely exquisite, and there are many kinds of dim sum in guangzhou's famous restaurants. Let's pick a few well-known refreshments, give you an introduction, delicious and unsatisfied, the method is simple and easy to learn, and it can be easily made at home.
Shrimp dumplings
Shrimp dumplings are a famous traditional snack in Guangdong, belonging to the Cantonese cuisine, shrimp dumplings were founded in the early 20th century in Wufeng Township, a suburb of Guangzhou City, a family-style small tea house, has a history of 100 years. The traditional shrimp dumplings are half-moon shaped, spider belly has a total of twelve folds, the filling is shrimp, meat, bamboo shoots, delicious and smooth, delicious and delicious.
ingredient
Fresh shrimp 250 g, shrimp dumpling powder 250 g, a little carrot, a little peas, 200 g hot water, a little oil, salt to taste, corn starch 1/2 spoon, a little pepper, a little sugar
method
To prepare the ingredients, the shrimp dumpling powder is divided into 100 g and 150 g, the carrots are ground, the shrimp is shelled and the shrimp are removed from the shrimp line.
First, pour 200 grams of hot water (above 90 degrees) into 100 grams of shrimp dumpling powder and quickly mix well with chopsticks.
Then pour in 150 g shrimp dumplings.
Knead into a smooth powder-free dough and let a damp cloth sit for a while.
Fresh shrimp and carrots with a little oil and salt, corn starch, pepper and marinate.
Take a small ball of shrimp dumpling powder, roll out and roll out thinly, and print the dough in a round mold.
Take a small amount of shrimp and carrot filling, add a pea and place on the dumpling crust.
Pinch the pleats.
Put the wrapped shrimp dumplings into the steamer, steam for 5-6 minutes on medium-low heat, and turn off the heat when you see the shrimp inside the shrimp dumplings turn red.
Char siu bun
Char siu bun is one of the representative dim sum in Guangdong and one of the "Four Heavenly Kings" of Cantonese morning tea.
Flour, char siu meat, oyster sauce, shallot ginger water, sesame oil, sugar, soy sauce
Dissolve the yeast in warm water and let stand for 5 minutes.
Flour is added to yeast water and a soft dough, wrapped in plastic wrap and fermented to 1.5 to 2 times larger, appearing honeycomb-shaped; gently squeeze the dough by hand to remove air bubbles.
Add sesame oil and sugar to the dough and continue kneading.
Knead until the flour is soft and moderate, wrap in plastic wrap and ferment to a certain extent, then rub well and wait.
Cut the pork belly into small cubes in a 1:1 ratio of pork belly and tenderloin char siu.
Heat a little oil in the pan, add char siu diced meat, add 2 tablespoons of oyster sauce, 1 spoonful of soy sauce, 1/2 spoonful of chicken essence and stir-fry evenly.
Add the water of the green onion and ginger to the minced meat and mix well.
Roll the kneaded dough into small pieces and press into a bun skin and wrap into the filling.
Pleated into bun blanks. (The first time the bag so left a mouth, there is no worry about not exploding)
Place the bun blank in the steaming drawer and turn on the fire to steam.
Heat to boil and reduce heat for 15 minutes. Turn off heat and simmer for 2-3 minutes before opening the pot lid.
Dry steamed roast sold
200 g flour, 1 egg, 1 g salt, 40 g water, 200 g lean pork, 250 g fresh shrimp, 4 shiitake mushrooms, salt to taste, a little sugar, cooking oil to taste, light soy sauce 1 tsp, corn starch 1 tsp, fish sauce 1 tsp, pepper powder, a little chicken powder
Prepare to make the stuffing material for the sake of cooking and selling. (Lean pork, shrimp, mushrooms, ginger)
Wash the pork and chop it into minced meat.
Shell, head, thread and offal of fresh shrimp.
Chop the shrimp into a puree.
Then grab the shrimp puree with your hand and beat it on the cutting board, and the beating is extremely strong.
Mix the pork foam with the shrimp puree.
Hit hard again.
Add salt, sugar, cooking oil, soy sauce, chicken powder, pepper, fish sauce and corn starch to the top of the beaten meat.
Wash the mushrooms softly, chop into foam, add to the minced meat, mix well and set aside.
Add the eggs to the flour.
1 gram of salt is boiled with 45 grams of water and then added to the flour.
Use your hands from the outside to the inside, from the bottom up, and repeatedly mix, so that the water and noodles are mixed evenly.
Mix until there is no dry powder and knead into a dough.
Place the dough on the board and continue kneading until smooth and smooth.
Then rub into long strips and cut into small pieces.
Take a small dose, roll thinly with a rolling pin, and press out the ruffles.
Then add the minced meat.
Use the tiger's mouth and slowly pinch up.
I put it on a pinch molding.
Do the rest in turn.
Then put a carrot grain in the middle of each roast as a garnish.
Add an appropriate amount of water to the pot and sell the roast neatly.
Cover and steam on high heat for 10 minutes.
Serve from the pan.
Egg tarts
ingredient:
Egg tart skin 8 pcs
Tart solution: condensed milk 50 g, light cream 100 ml, 2 tbsp water, 2 egg yolks
Preparations:
Preheat the oven to 180°C for 10 minutes.
Baking conditions:
Bake in the upper and lower layers of the oven at 180°C for 20 minutes
method:
1: Mix the water, condensed milk and egg yolks first, stir while heating until melted, then turn off the heat. (Figures 2 to 3)
2: Then add light cream and stir well, then filter the tart solution. (Figures 4 to 5)
3: Place the tart skin into the baking pan, and then pour the mixed tart into the egg tart skin until it is 9 minutes full. (Figure 7)
4: Place the baking tray in the lower and middle layers of the oven and bake for about 20 minutes, and finish.
Lotus sticky rice chicken
250g chicken, 250g glutinous rice, 1 ham sausage, 5g dried mushrooms, 1 slice of dried lotus leaf, 1/2 tsp salt, 1/4 tsp allspice powder, 5 dried chili peppers, 5 slices of ginger, 1 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp oyster sauce, 1/2 tsp cooking wine, 2 cloves of garlic
Prepare the required ingredients, ham sausage and diced shiitake mushrooms
Light soy sauce, dark soy sauce, oyster sauce and water are mixed into a sauce
After the oil is hot, add the ginger and garlic stir-frying pan, add the chicken, ham sausage and shiitake mushrooms, pour in the sauce from step 2, and add other seasonings
Cook the glutinous rice as usual, then mix the cooked glutinous rice with step 3
Wash the lotus leaves with water, wrap the glutinous rice in it, and steam in cold water for 30 minutes
Intestinal powder
Intestinal powder is the most common breakfast in Guangdong, the powder is tender and tender, crystal clear feeling, it is really beautiful! It looks like the pink skin is as white as snowflakes, as thin as cicada wings, crystal clear, delicious and fragrant, delicate and smooth, and a little tough, making people unforgettable, the more you eat, the more you love to eat!
Glutinous rice flour 2000 g, water 2000 g, salt 200 g, soy sauce 100 g, lettuce 100 g, eggs 100 g, blended oil 100 g
Mix sticky rice flour, millet flour and water into a powder paste and mix evenly.
Prepare a larger plate for use in the tamalis. Before steaming, the plate can be brushed with a thin layer of oil. Place in a boiling pot. Heat for a minute.
Prepare sticky rice flour salt oil corn starch and other materials
Pour 150 g of sticky rice flour into a basin
Stir well with 450 grams of water, then set aside to soak naturally for three to four hours, I only soaked for two hours to make the powder and water more even.
Add soy sauce sugar to the bowl
Scoop up the oil and pour it into a soy sauce bowl
Prepare a raw oil sweep scraper
Add the minced meat, shrimp, lettuce over high heat and steam for a minute to take out
Add your own sauce.
Bean paste glutinous rice fins
Bean paste glutinous rice fin is a dish made of water-ground glutinous rice flour, corn starch, salad oil, water, and fine sugar as the main ingredients, and bean paste filling as the ingredients, and the taste is sweet.
Water ground glutinous rice flour 150g, corn starch 40g, salad oil 25ml, water 250ml, caster sugar 50g, ingredients Bean paste filling appropriate amount
Combine glutinous rice flour, corn starch and caster sugar, add salad oil and water and stir to form a particle-free paste.
Place the mixed slurry in a steamer and steam over high heat until set, about 15 minutes.
After the steamed glutinous rice balls are out of the pot, put them in a non-hot hand, put disposable gloves on the hands, take a small piece of dough and press it flat,
Place the bean paste balls on top of the dough and wrap well.
Wrap the finished glutinous rice fins with minced coconut.
Steamed pork ribs in soy sauce
Steamed pork ribs with soy sauce are a must-order refreshment when going to the tea house, and steamed pork ribs with soy sauce are also one of the most popular refreshments in Cantonese tea houses with the highest click rate.
Pork chops about 100 grams, tempeh 5 grams, soy sauce 5 grams, starch 5 grams, garlic 3 grams, ginger 2 grams, salt, sugar, cooking wine, chicken essence, pepper to taste
First, the ribs are cut into small pieces of about 2 cm and soaked in water to rinse to remove bruises and loosen the flesh.
Cut the ginger/garlic into small granules.
Then pour the drained ribs and accessories together, add a little water, and stir continuously until there is no water at the bottom of the bowl, which is an important step to make the meat tender and smooth, so as to lock in the spillage of gravy during the steaming process.
Then sprinkle tempeh on top of the dish and steamer it with water.
After boiling the water on high heat, turn to low heat and steam for 10--15 minutes.
Eating morning tea is the taste of eating time, you must have this leisurely leisure, time will become flavorful, showing the fun and richness of life.
Hello everyone, I am a mother, delicious and easy to make a few Cantonese morning tea dim sum to share here, before I finished writing, I have been swallowing saliva, it is too hungry. Welcome to like and follow, you can also leave me a message in the comment area, your support is my biggest motivation, thank you for watching!