Today, I would like to share with you five Kinds of Cantonese snacks: puff pastry lotus bun, blind cake, small phoenix cake, Longjiang fried pile, skinny egg lean porridge. Favorite followers like, favorite and forward to those around you who need them.
Guangdong famous snacks, like Cantonese cuisine, have a long history and are famous all over the world. In terms of production, it follows the advantages of Cantonese cuisine, with fine selection of materials and exquisite production. Specialty foods include gold leaf steaming, shahe noodles, wonton noodles, horseshoe cake, white rabbit dumplings, crab yellow soup buns, spring cakes, roasted chicken wings, puff pastry lotus buns, fried taro cakes, blind cakes, etc., including folk snacks, famous noodles, as well as historical famous spots.
Puff pastry lotus bun
Puff pastry lotus bun is one of the traditional snacks in Guangdong. The skin is thin and white, soft and translucent, and the filling in the visible corner is delicious and sweet. It is a widely respected dessert on the table. This product has a long history. At the end of the Ming Dynasty and the beginning of the Qing Dynasty, Qu Dajun's "Guangdong Xinyu" recorded in a book on the food customs of Guangzhou: "Soaking white rice until half a month, into the white japonica rice, it is scooped as powder, moistened with lard, bright and thin as the outside, and the dew, bamboo fat (bamboo shoots), meat grains, and amanita paste are filled with it, and a pink horn is called." In the 1920s and 1930s, various restaurants and tea houses competed to create brand-name dishes to attract guests, and the powder fruit created by a female dim sum chef of Sister E in the tea room dominated the top, and people called sister Pink Fruit. In the 1940s, the tea room was closed, and the descendants of Sister E were transferred to Datong Restaurant, and Sister E's pink fruit became a famous brand dim sum of Datong Restaurant. After the 1950s, major tea houses and restaurants also served it as refreshments.
Recipe and production process of puff pastry lotus bun
【Raw materials】 200 grams of flour, 400 grams of noodles, 150 grams of sugar, 5 grams of baking powder, oil crisp heart, lotus filling, cooked egg yolk each appropriate amount, a little alkali.
【Preparation method】 (1) The flour, sugar, noodle seeds, baking powder, edible alkali, appropriate water kneaded into a hair skin, divided into 10 equal parts, and then about 150 grams of puff pastry heart into equal 10 parts, each part of the hair dough skin wrapped into the oil crisp heart, rolled into a skin, rolled into a roll shape, put for a few minutes, and then rolled into a skin, rolled into a round roll, into a wrapped blank to use. (2) Roll out the foreskin into a round piece, wrap it in a lotus filling, carve it into a rice-shaped pattern with a knife, and dot it with a small egg yolk in the middle, and steam it in a cage.
【Tip】 The foreskin blank must be left to rest for a few minutes before rolling out the skin and filling. When steaming, boiling water must be used to heat.
【Features】White and soft, layered, shaped like a lotus, filling delicious.
Blind Cake
Blind Cake is a characteristic traditional famous spot in Foshan City, Guangdong Province, which belongs to the Cantonese cuisine family; Because it was created by a blind man during the Jiaqing period of the Qing Dynasty (1796-1820), it was named Blind Gong Cake. It's been 160 years. The blind man's name was He Shengchao, and when he was eight years old, he was blinded by his family's poverty and illness and lack of money for medical treatment. At the age of ten, he began to learn Buyi, and after completing his studies, he opened the "Qianqiantang" Gua Ming Hall at the mouth of the city's JiaoshanFangkou, which was quite popular with the belief of some people at that time. He had a second son, the eldest son named Fenxing, the character Yu Zhai, and the second son named Yin Yuan; Yu Zhai grew up and served his father in the museum. Because the confessors often carry children, they are noisy and crying, which affects the work. Yu Zhai came up with a method: using charred rice to grind into rice noodles, adding sesame seeds and peanuts, using raw oil and evenly, to make rice cakes, called "meat cakes". In fact, the blind cake was not created by the blind father, but by his son, because the buyer was accustomed to buying the cake from the blind public and called the cake "blind public cake". (Now the blind public cake cake print still has the word meatloaf) This can be sold to the person who asked for the blessing to feed the children, and can also earn some more money to subsidize the family. Because of the ingenious production, sweet and delicious, the price is cheap, and the number of buyers is increasing. Neighbors in order to make a profit, but also imitation of the sale, but the quality is not as good as the "genuine goods", people are flocked to He Shengchao to buy, people who buy cakes from the blind public call meat cakes "blind public cakes", passed on, blind public cakes got their name.
Recipe and production process of blind cake
【Ingredients】 250 grams of mung bean powder, 250 grams of fried rice flour, 500 grams of white sugar powder, 50 grams of white sesame seeds, black sesame seeds, peanut rice, 1 egg, 150 grams of lard.
【Preparation Method】 (1) Stir-fry peanut rice and white sesame seeds and crush them, add white sugar powder, lard, eggs, black sesame seeds, water and stir well, then add mung bean flour and fried rice flour and stir well, and rub through into a powder blank to set aside. (2) Smear a little lard on the wooden mold, press the prepared powder blank into the wooden mold to form, put it on the iron sieve and iron plate after knocking it out, and bake it into a light yellow in the oven.
【Tip】The choice of wooden mold should be selected to choose a pattern such as the size of copper coins, the surface is turtle back shaped, the powder billet into the wood mold pupil must be pressed hard, the finished product should meet the requirements, do not appear holes.
【Features】Beautiful shape, golden color, rich hemp aroma, sweet but not greasy.
Small phoenix cake
Xiaofeng Cake is a traditional famous spot in Guangdong and one of the Cantonese-style pastries. Originally called chicken cake or phoenix cake, because of the smell of curd milk, also known as "South Milk Wind Cake". It was founded during the Xianfeng period of the Qing Dynasty. Because it resembles a chicken, it is called chicken cake, plus it is the first creation of the little phoenix girl, also known as the little phoenix cake. The small phoenix cake is loose grained, crunchy in texture, and has sesame and green onions, with both salty and sweet flavors. After liberation, he participated in many international expositions.
Recipe and production process of small phoenix cake
【Ingredients】475 grams of premium flour, 540 grams of cooked glutinous rice flour, 1600 grams of sugar, 270 grams of melon seeds, 270 grams of sesame seeds, 260 grams of olive kernels, 1 egg, 5 grams of pepper, 5 grams of allspice powder, 10 grams of refined salt, a little alkali, 200 grams of pork fat, 450 grams of peanut oil.
【Preparation Method】 (1) Take 100 grams of sugar and add 750 grams of water, cook into syrup over low heat, let it cool and set aside. (2) Add a little edible alkali to water to dissolve, together with 950 grams of sugar, 210 grams of peanut oil and even flour, knead well to appear shiny, eat for 2 hours, and set aside. (3) Wash the pork fat, cut into minced pieces, add the syrup, the rest of the sugar, fine salt and mix well, taste for 2 hours, take out and put on the board, add olive kernels, sesame seeds, melon seeds, pepper, allspice, cooked glutinous rice flour, peanut oil 240 grams and mix well into the filling and set aside. (4) Roll the skin into 35 grams of agent, flatten it, wrap it in 10 grams of filling, and knead it into about 2. 5 cm long strips, place in a baking dish in turn and set aside. (5) Beat the eggs into a bowl and stir well, brush over the cake, then bake in the oven for 12 minutes.
【Tip】 The code flavor time of minced meat should reach more than 2 hours, and after the skin is kneaded, it must also be left for 2 hours before pulling the agent, and the fire and time should be mastered when baking cakes.
【Features】Soft and delicious, sweet and pleasant, young and old.
Longjiang fried heap
Longjiang fried heap is a traditional New Year food in Guangdong, which was first made in Longjiang Town, Shunde, Guangdong in the Ming Dynasty. Has hundreds of years of history, originally by the Longjiang town folk rise, every year to the end of the year every household to do some fried heap as a New Year's cake, honor the ancestors and the New Year self-worship gifts used in the "frying pile, gold and silver full of houses" is to pin the people's desire for life, Longjiang pandrift from the initial folk households to do their own development by the factory large-scale production, the Longjiang fried heap brand to the world. It is made with glutinous rice flour kneaded with sticky rice flour as a skin, mixed with popcorn and fried peanuts and syrup as a filling, kneaded into a ball, as large as a fist, and the table is full of sesame seeds. The food taste is crispy and sweet, and it has long been popular in Guangdong, Hong Kong and Macao.
Longjiang fried heap recipe and production process
【Ingredients】 1 300 grams of glutinous rice flour, 250 grams of sugar, 1 500 grams of popcorn, 1 600 grams of brown sugar, 250 grams of maltose, 250 grams of peanut kernels, 250 grams of sesame seeds, 4500 grams of peanut oil (about 250 grams).
【Preparation method】 (1) Remove impurities from the bursting grain, remove the red coat from the peanut kernels; set the pot on the fire, add water to boil in an appropriate amount, add brown sugar and maltose to cook until the pulp is thick, when the silk is raised, end away from the fire, add the bursting grain, peanut kernels and mix well, divide into 60 parts, and quickly knead into the popping grain ball while hot. (2) Take 400 grams of glutinous rice flour and knead the powder balls with an appropriate amount of water; boil the water in a pot, add the powder balls to boil; take 900 grams of glutinous rice flour and put them on the board, plan the pit in the middle, put the sugar into the nest, and then pour the cooked flour balls into the nest while hot and knead them into a powder ball. (3) Divide the powder dough into about 60 pieces weighing about 40 grams, each wrapped into a filling, kneaded into a round ball, stick sesame seeds on top; the pan is set on fire, add oil to burn until 40% heat, the next raw blank is fried into a golden color, and the drainage oil can be put into the plate.
【Tip】 To make the filling, the syrup should be boiled out of the shreds, and the raw blanks should be fried over medium-low heat, by first low heat and then medium heat.
【Features】Beautiful form, golden color, crisp taste, sweet and refreshing.
Skinned egg lean porridge
Skinny egg lean porridge is a kind of local traditional snack in Guangdong Province. Skinned egg lean porridge is rich in nutrients, with small cuts of skinned eggs and lean meat as the ingredients. Ingredients vary from region to region, and some people add sesame oil and green onions before eating, or add green onions and thin crisps. Skinned egg lean porridge is loved by the elderly because of its viscous texture, smooth taste and easy digestion, but the elderly cannot often eat skinny egg lean porridge.
Recipe and production process of skinned egg lean porridge
【Ingredients】400 grams of white rice, 600 grams of lean pork, 3 peeled eggs, 60 grams of cereal, 45 grams of curd bamboo, 100 grams of raw oil, 40 grams of refined salt, 15 grams of monosodium glutamate.
【Preparation method】 (1) Cut the lean pork into two pieces, add 30 grams of fine salt and mix well, put it in the refrigerator to marinate for about 12 hours, take it out and wash the salt with water. Peel the egg off its shell, wash it and cut into granules. Soak the bamboo in warm water for 25 minutes, then cut into sections and set aside. (2) Wash the white rice of the silk seedlings, mix well with 10 grams of refined salt and 50 grams of raw oil, put the water into the pot, add oil and salt rice, rotten bamboo peony, boil on high heat, beat off the foam, simmer for 20 minutes, add salty lean meat, 1.5 peeled egg particles, cereal and raw oil, continue to boil for about 15 minutes, then change to low heat and cook for about 1 hour, until the rice is rotten and the water rice is fused into a milk paste. (3) Scoop the lean meat from the porridge, tear it into thin wires, put it into the porridge with the remaining skin egg particles, cook it slightly, and add spices to taste.
【Tip】 The porridge should be boiled over high heat first, and then small heat; the skin and eggs should be well textured and the granules should be formed; the porridge should be dried and diluted.
【Features】 Porridge is fragrant and sticky, the skin and egg flavor are strong, salty and delicious, and the aftertaste is endless.