Ten classic and delicious Cantonese refreshments
Cantonese intestinal powder
Ingredients: starch 1000 g, sweet chestnut powder 200 g, a little salt, 2 coriander, 100 g chili sauce.
Method:
1, the starch and warm water into a paste, pour in the sweet chestnut powder, salt, add water and mix softly, let stand for 2 hours;
2. Roll the dough into strips, pick it into embryos, then roll it into skin and roll it into rolls;
3: Set aside for 2-3 minutes after basketing, steam for about a quarter of an hour with boiling water over high heat, and sprinkle with chili sauce and coriander after cooking.
Thin-skinned shrimp dumplings
Raw materials: 450 grams of powder, 50 grams of starch, 125 grams of shrimp meat, 125 grams of dried bamboo shoots, 90 grams of lard, salt monosodium glutamate, sugar, sesame oil, pepper powder.
make:
1, the powder, starch and salt mix well, stir with boiling water, cover and simmer for 5 minutes, take out and rub well, then add lard and knead well into a ball, set aside;
2, raw shrimp meat washed and sucked dry water, with the back of the knife chopped into a fine mushroom, put into the basin; cooked shrimp meat into small particles; pork fat with boiling water slightly blanched, cold water soaked into small particles; dried bamboo shoots are good, rinsed with water, add some lard, pepper and mix well;
3: Add some salt to the shrimp, stir vigorously, and add cooked shrimp meat, fatty meat, green onion and MONOSG. Mix sugar, sesame oil, etc. well, put it in the refrigerator and freeze;
4: Pick the dough, make the skin, wrap the shrimp into a trap, knead it into dumpling shape, steam it in a fire cage or fry it in the oil pan.
Lotus leaf glutinous rice chicken
Ingredients: 6 dried lotus leaves, 960 grams of long glutinous rice, 12 boiled salted egg yolks, 240 grams of diced hind leg meat, 240 grams of shrimp, 60 grams of diced shiitake mushrooms, 120 grams of diced mushrooms, 150cc of water
seasoning:
(1) 1 tsp salt and fresh chicken broth mix, 1 and 1/2 tsp sugar, 1 1/2 tsp pepper, 1 tbsp sesame oil, 3cc water,
(2) 45 grams of white powder, 6 tbsp water
(3) 1 tsp salt and fresh chicken powder, 1 tbsp sugar and sesame oil, 6 tbsp boiling water
(4) 1 tbsp lard
1: Soak the lotus leaves for 2 hours, soak the long glutinous rice for 1 hour, drain the water and set aside.
2: Remove the shrimp of material (4) and wash it, blanch it with boiling water, drain the water and set aside. Diced hind leg meat, shiitake mushrooms. Blanch the diced mushrooms in boiling water and drain the water for later.
3, from the oil pot, the ingredients of the method (2) into the pot to fry incense, add seasonings (1) stir-fry together, wait for the water to roll, and then use the seasoning (2) to hook, after the completion of the cool is the filling.
4. Steam the long glutinous rice on high heat for 1 hour, remove it and add the seasoning (3) to stir well, then add the seasoning (4) and mix well.
5: Wipe the lotus leaves off the water and cut them in half. Take 1 small lotus leaf, put 40 grams of glutinous rice flattened on top, add 80 grams of filling, put 1 salted egg yolk in the middle, then spread 40 grams of glutinous rice, and wrap it into a square, complete 12 parts in order, and steam for 10 minutes on high heat.
Pantang horseshoe cake
Ingredients: 750 grams of water chestnut, 500 grams of milk, 250 grams of water chestnut powder, 50 grams of wheat starch, 500 grams of sugar, 3 eggs, 100 grams of cooked lard.
1. Peel and chop the water chestnut and rub it into mushrooms. Watercress powder, wheat starch, milk and egg yolks are mixed in a basin to form a mixed powder.
2. Add 750 grams of water to the pot, add watercress and sugar to boil, then add powder and lard and stir well.
3. Take 1 enamel plate or aluminum plate, brush some oil on the plate, pour the powder into the plate, basket on the pot of boiling water and steam for 30 minutes, take out. After cooling, cut into slices. It can be eaten cold, fried, basketed and steamed.
Usage: When eaten as a staple food.
Effect: clear heat, dissolve phlegm, eliminate accumulation. It is suitable for thirst quenching jaundice, hot shower, accumulation, red eyes, sore throat, lung fever cough, hemorrhoid bleeding and other symptoms.
Honey sauce char siu bun
raw material:
Skin Material: 150 grams of low gluten flour, 30 grams of caster sugar, 1 and 1/2 tsp of baking powder, 180 cc of water, 1 and 1/2 tsp of lard
Filling ingredients: 150 grams of char siu slices, 210 grams of char siu sauce
make:
(1) Build the flour into a flour wall, leave a small hole in the middle, add caster sugar, baking powder, water, lard, mix well, and knead into a dough.
(2) Cut the char siu slices into small cubes, mix with the char siu sauce into the filling and set aside.
(3) Cut the dough into 30 grams of small grains, use the stick to open into a circle, wrap in 30 grams of filling, make a bun shape, and steam for 6 minutes on high heat.
Honeycomb fried taro horn
Raw materials: outer skin material: 150 grams of taro, 150 grams of cooked noodles, 90 grams of lard
Filling Material:
(1) 80 grams of diced shrimp, 40 grams of fatty meat, 100 grams of diced hind leg meat, 80 grams of diced chicken, 20 grams of diced shiitake mushrooms
(2) 1 egg
(3) 10 grams of white powder, 20cc of water
(1) 0.2 grams of Amonia, 1/2 tsp of allspice powder, 1/2 tsp of salt
(2) 1/3 tsp salt, 1/3 tsp fresh chicken broth mix, 1/2 tsp sugar
(1) Wash the taro, peel and take 150 grams of steaming, add the cooked noodles and stir well, then add the seasoning (1) mix well, and finally add lard, stir well and put it into the refrigerator to freeze, that is, the taro dough.
(2) Blanch the filling material (1) with boiling water. In a frying pan, add the blanched ingredients to the seasoning (2) and stir-fry together, and finally use the filling material (3) to contour the mixture, after cooling, add the eggs and mix well, put them in the freezer, and condense into the filling for later.
(3) Divide the finished taro dough into 12 parts, use the stick stick to open into a round sheet, the filling is also divided into 12 parts, wrap each taro dough skin in the middle of 1 filling, knead into a dumpling shape, and use the surrounding hand to flatten it, make 12 spares.
(4) Heat the oil pan to 120 ° C, put the taro horn in, do not put too many at a time, slowly fry until golden brown floating, you can fish out the drainage oil, the taro dough will produce honeycomb-like tissue, very beautiful.
Note: The function of freezing taro dough in the refrigerator is to make it without sticking to your hands. The method of cooked cheng noodles is to mix 75 grams of cheng powder and 75 cc of boiling water.
Crispy egg tart
Ingredients: Puff pastry ingredients: 160 grams of low gluten flour, 120 grams of caster sugar, 60 grams of cream, 1 egg
(1) 80 grams of caster sugar, 80cc of boiling water
(2) 2 eggs, 40cc fresh milk
(1) Mix all the puff pastry ingredients by hand to form a dough and divide into 12 parts. Flatten each portion of the dough with the palm of your hand. Place on the special model of the egg tart and use your thumb to slightly shape it evenly and set aside.
(2) Mix the filling material (1) well until the sugar is dissolved and then let cool and set aside. Mix the filling ingredient (2) with an egg beater, add the cooling sugar water and stir well to make the egg tray filling and set aside.
(3) Heat the oven to 180 ° C, pour the finished filling into the egg tower model evenly, then put it in the oven, bake for about 10 minutes and then remove, and then remove the mold after cooling.
Shark fin dumplings with shiitake mushrooms
raw material
(1) 12 large white skins
(2) 150 grams of shrimp, 150 grams of diced pork hind leg, 20 grams of fatty meat, 40 grams of shark fin soup, 20 grams of diced shiitake mushrooms, 10 grams of diced fungus, 20 grams of diced carrots, 10 grams of minced coriander
Seasoning: 2 tsp white powder, 1/2 tsp salt, 1/2 tsp fresh chicken broth mix, 2 tsp sugar, 1 tsp pepper, 1 tbsp sesame oil, 1 tbsp lard
(1) Wash the shrimp to remove the intestinal mud, add the diced pork hind leg, the fat diced meat, the white powder and salt, beat by hand until it is sticky, and then add other seasonings and remaining materials (2) Mix well, that is, the filling.
(2) Take a large white skin, wrap it in the appropriate filling, fold it in half into a dumpling shape, and then fold out the lace by hand, and form 12 in order. Steam in a steamer basket over high heat for 20 minutes.
Radish cake with wax flavor
(1) 300 grams of rice flour, 70 grams of white powder, 600cc of water
(2) 900 grams of shredded white radish
(3) Cantonese sausage 30 grams, dried shrimp 30 grams
(4) Water 1200cc
Seasoning: 1 tbsp salt, 1 tbsp fresh chicken broth mix, 3 tbsp sugar, 1/2 tbsp pepper, 3 tbsp sesame oil
(1) Add all the seasonings to the rice noodles and taibai powder and stir well, and then add 600cc of water and stir well.
(2) Boil the shredded white radish to soften, drain and set aside.
(3) Cut the Cantonese sausage into small cubes, blanch it in boiling water with the dried shrimp for 3 minutes, drain the water and set aside.
(4) Take a soup pot, pour 1200cc of water, first boil on high heat, then add the method (2), (3), wait for the water to boil and then turn off, then add the method (1), slowly stir well with an egg beater, then pour into a square mold, steam for 40 minutes on high heat and then take it out, and then cut into 12 pieces after cooling.