Welcome to "Mengdi Cuisine", where we share ingredients, recipes, cooking techniques, store operations and more about food every day. Thousands of gourmet recipes, highly competitive catering entrepreneurship programs, waiting for your private message to us Oh!!
< h1 class= "pgc-h-arrow-right" > fried milk</h1>
This dish has a history of many years and is popular in Hong Kong, Macao and South China. It is characterized by bright white, fresh and soft, and has a strong milk flavor.
Preparation method
Ingredients required: milk, chicken liver, hawk millet flour, corn starch, eggs, crab meat, shrimp, olive kernels, ham mushroom, salt, monosodium glutamate, sugar.
First of all, the milk is cooked and then poured into the pot for later, the eggs are diced, blanched in the pot until 8 is ripe, and the shrimp are cooked together in the oil pot. Mix with milk, hawk millet flour, corn starch, salt, monosodium glutamate, sugar, and 200 g egg white, add crab meat, chicken liver, shrimp and milk.
Stir-fry the lard over high heat, pour in the mixed milk, stir-fry in the same direction, stir-fry with a small amount of oil, then add olive kernels, fry on a plate, pile into a mountain shape, sprinkle with ham and mushrooms.
<h1 class="pgc-h-arrow-right" > takaminase powder</h1>
As long as the Gaoming people are indispensable to this dish on the table on the day of the New Year's Festival, it has become an indispensable part of the eating habits of the Gaoming people.
There are many set flour shops in Hocheng, Gaoming District, most of which are small shops, mainly for breakfast. The varieties are mainly traditional, using handmade sesame flour, adding pork bone broth, and the ingredients are generally green onions, ginger, garlic, peanuts, shredded head vegetables, shredded eggs, and then accompanied by shredded meat or fried fish cake shreds. Compared with Yonese, it sells ordinary, but it is simple and has connotations. A bowl of fine powder, the noodles are long and soft, tough, refreshing and smooth in the mouth. With pork liver, lean meat, bones and other slow simmering clear soup, sprinkled with a handful of peanut rice, a little garlic, green onion and ginger flowers, the color and fragrance are complete, eat it and make people's teeth and cheeks fragrant, the aftertaste is endless.
<h1 class="pgc-h-arrow-right" > pillar hou chicken</h1>
This dish is a traditional dish of Foshan, which has a history of more than 100 years and was created by Liang Zhuhou, the chef of Foshan Sanpinlou Restaurant in the Qing Dynasty.
Its production method: first treat the chicken clean, use two chicken feet to open the chicken belly pot to heat the pot into the lard, heat up that is, add the zhuhou sauce to stir-fry, add water or soup, after the water boils, let the chicken soaked over a slow fire. In the process of slow-fire soaking chicken, the chicken should be hooked up to make the cold juice in the chicken cavity flow out, and then put into the chicken juice to slowly soak, so that it should be carried out five times, about half an hour, the chicken is cooked thoroughly and taken out.
After taking out the chicken and blowing it cool slightly, you can chop the pieces on the plate, cut into the shape of the chicken, in the process of cutting the chicken, the tail of the chicken neck, cavity bone, spleen bone, wing bone are removed, put back into the chicken juice and slowly fry thoroughly, about the juice is fried until about half a rice bowl. When eating, beat the chicken juice with wet corn starch, add sesame oil and 35 grams of pork belly after beating the mustard, and then push the chicken noodles to serve.
<h1 class="pgc-h-arrow-right" > Fenning white sugar marshmallow cake</h1>
Fenning white sugar cotton cake, is a kind of traditional snack with a history of more than 100 years, cotton cake, also known as Dafa Song cake, is a necessary food for people to celebrate the New Year, there is a meaning of making a fortune auspicious, and has long been welcomed by the masses.
It is made of cumbersome processes, strict selection of materials, from the selection of rice, refining, seed fermentation, etc., but also pay attention to temperature changes, steaming to master the heat and time, so the production is not simple. The steamed white sugar marshmallow is snow white in color, delicate in texture, smooth and soft, elastic, non-stick teeth, and uniform mesh.
< h1 class= "pgc-h-arrow-right" > nine-layer cake</h1>
Nine-layer cake is a kind of sweet rice cake, and the workmanship is exquisite. Folk soaked with white rice, ground into gouache with stone grinding, stirred into a pulp, added sugar water, put a thin layer of gouache on a copper plate, heated and steamed, and then added powder layer by layer to nine layers. The steamed nine-layer cake is layered and soft and delicious. Some people also use food coloring to mix, each layer of red and white, very beautiful.
<h1 class="pgc-h-arrow-right" > hoofed</h1>
There are two forms of Foshan hoofing, one is made of whole pig hand, the other is to use pig's foot to open the skin, remove the tendons and bones, and then use pig fat meat with pig lean meat wrapped in the skin of the pig's foot. The resulting brew is boiled over a slow heat. The former has fewer production processes and the latter has more production processes, but both are loved by The people of Foshan. Because the latter is made by using water weeds, it is called "tie hooves".
<h1 class="pgc-h-arrow-right" > double skin milk</h1>
Double skin milk is known as the king of Cantonese desserts. This specialty snack, which is made from a mixture of milk, egg whites and sugar, originated in Shunde, Guangdong Province, and has a history of more than 100 years. Its shape is like a paste, the color is white, the taste is delicate and tender, such as silk, the entrance is melted; the taste is fragrant but not heavy, sweet but not greasy, and the lips and teeth remain fragrant after eating. According to different personal preferences, it is divided into original double skin milk, red bean double skin milk, lotus seed double skin milk, double skin milk nest egg and other varieties, can be hot or cold food, suitable for dessert after cooking, can help digestion, stomach, especially for women, often eat, have the effect of beauty.
<h1 class="pgc-h-arrow-right" > Pingzhou Fu Meat Cake</h1>
I believe that few people in Foshan know about this specialty. In fact, it appeared earlier than the blind cake, and has always been made by family and small workshop, similar to the macaroon in Zhongshan. Pinched in the hand, soft and spongy; put in the mouth, sweet but not greasy, flexible but not sticky teeth.
<h1 class="pgc-h-arrow-right" > shrimp wonton</h1>
With its unique production and flavor, it is well received by the masses. The main raw materials of fresh shrimp wonton are meat, fresh shrimp meat, mushroom grains, spices, flavor, mix well and wrap well, wonton flavor fresh juice, rich flavor. The soup is made of pork bones, ground fish and related raw materials, and is boiled according to the traditional method, and the soup has a strong flavor.
<h1 class= "pgc-h-arrow-right" > stuffed mud carp</h1>
Stuffed mud carp is a masterpiece of the Jun'an people. Stuffed mud carp is a unique dish in which the mud carp is peeled off completely with the skin of the head, and then the fish is chopped and added to the ingredients and stuffed back into the skin sac to restore the original state. The taste is sweet and tender, and the sweetness is beautiful.