A bunch of snow [raw materials] white yam, fatty meat, sugar, walnut kernels, peanut rice, sesame seeds, oil bean skin, lard, etc. [Preparation method] 1 Yam steaming
Mashed thoroughly; 2. Walnut kernels, peanut rice crisp, mashed; 3. Fatty meat cut into fleece, together with yam puree, walnuts, peanut rice under the pot stir-fry, to
The fat meat is cooked thoroughly in oil; 4. The oil bean skin is laid on the bottom, and the cooked mud such as yam is placed on the basket, and steamed thoroughly; 5. The oil bean skin is removed from the basket, hanging sugar brine, sesame seeds
Sprinkled noodles .[Features] Guizhou famous flavor snacks with white as snow, sweet and delicious, tonic spleen and kidney characteristics .
A pin cake [raw material] flour, eggs, white sugar, etc. [Preparation method] 1. Stir-fry the fine powder and sift it for use; 2. Open the egg and add white sand
After the sugar is stirred into a fluffy shape, then add cooked flour and stir well; 3. Take the mixed flour and put it into a clean enamel bucket, and inject it into the round mold with utensils.
Steamed for about 15 minutes to get out of the basket; dried, covered with patterns can be .[Features] Liaoning's famous traditional flavor snacks
The above officials eat the name of the yellow and white color, soft and fragrant characteristics of a large package of [raw materials] flour, fresh meat, sugar, washed sand, shiitake mushrooms,
Magnolia slices, sesame seeds, walnut kernels, honeydew melon cubes, etc. [Preparation method] 1. Flour and evenly, made into hair noodles; 2. Hair noodles are alkaline and acid reduced, kneaded and thorough; 3.
Fresh meat with shiitake mushrooms and magnolia slices to make meat filling, white sugar with sesame seeds, walnut kernels to make a sweet filling, washing sand with honeydew melon diced rice to make a soup filling; 4. When wrapping three
The filling accounts for one of them, and the word "pin" is consistent; 5. Steamed over a strong fire.
3. [Features] Guizhou flavor snacks Large cosceles of loose cotton, filling salty and sweet contrast, sweeter, more fragrant, fresh
More beautiful, Guiyang "old regardless" large package of a pin .a pint of baked cake [raw materials] flour, peanut oil, sesame oil, sugar, green plum, walnut kernels, sugar osmanthus flowers,
Baking soda, etc. [Preparation method] 1. Stir the peanut oil and flour that is burned to 60% heat, and when it is light yellow, take it out and let it cool to make a puff pastry; 2. Then mix the plum,
Dice walnut kernels and mix with appropriate amount of flour, sugar, sesame oil, sugar osmanthus flowers into the filling; 3. Take the flour and mix it into a thin batter with twice the cold water, and use the baking soda
Warm water, add flour and dough, knead several times on a board brushed with peanut oil, and roll out into two-thick rectangular slices; 4. Add oil to the dough sheet
Spread the puff pastry flat, roll it into rolls, pick it into a dough, roll it into a round skin, wrap the filling, seal it down, brush it with a thin layer of batter, stick it with sesame seeds, and make a baked cake blank
5. Put the baked cake blank into the peanut oil that is burned to 60% hot, and when it is fried until golden brown, it is fished out and ready
Round and flat, golden in color, wrapped in oil crisp, crispy skin, sweet filling, excellent taste.
On a poinsettia bun [raw materials] on white flour, yeast noodles, fresh pork shank, sugar, soy sauce, sweet noodle sauce, monosodium glutamate,
Starch, fine salt, minced ginger, cooked lard.[Preparation method] 1. Peel the pork, remove impurities and tendons, cut into strips, add sugar and soy sauce and marinate for 30 minutes
Take out, then put into the brine pot and cook until seven ripe, fish out, cut into small cubes; 2. Cook the lard and heat it, add the minced ginger and fry it to bring out the aroma, and the diced pork will be diced under the pot
Sauté until the oil is spit out, add sweet sauce, salt, monosodium glutamate and water, continue to fry until the juice gradually dries, dilute with starch, stir-fry, start the pot, make sauce meat filling; 3
The yeast noodles are diluted into a batter with warm water, then pour in flour and evenly, add cooked lard and sugar and mix well, ferment; 4. The fermented dough, add soda ash and knead well,
Knead into a dough, pat into a round skin, wrap into a sauce meat filling, knead along the edge of the skin into a jacquard pattern, put in the oven for 8 minutes, and then remove the conjunctiva of the epidermis of the bun and put it on
Cage, steamed on a pot of boiling water for 10 minutes. [Features] Hubei famous flavor snacks have a crystal white color, elastic pine bubbles, and mellow filling
Delicious features of the fragrant bun [raw material] on white flour, yeast noodles, clean lamb, refined salt, soy sauce, ginger, minced green onion, five-spice powder, alkali, sesame oil, etc.
5. [Preparation Method] 1. Grind the lamb, add minced ginger, minced green onion, five-spice powder, salt, soy sauce and water,
Sesame oil mixed into the filling; 2. Add the flour and leaven noodles and water and mix well, after the noodles are good, add alkali and knead thoroughly, roll into strips, and pick into a dough; 3. Take the dough and press it
Flat round, wrapped in 1 part of the filling, pinched into 24 patterns at the mouth, the top of the bag leaves a finger-sized mouth, that is, the bun is raw, and the basket is steamed for 10 minutes with high heat
The bell is about to become a snack in the Fuyang area of Huaibei, Anhui Province. This package emits a smell of mutton when steamed, so it is named .With fresh and tender soup,
Delicious and mellow, no smell characteristics of a nest of silk oil cake [raw material] flour, sesame oil, refined salt, etc. [Preparation method] 1.Flour with refined salt (not used in winter)
Mix well, add cold water and form a dough, knead until it is smooth and non-sticky, 2. Rub the dough into a thick strip of more than two feet long, and pull it nine times to form a very thin dough
Silk, spread on the board, brush a layer of sesame oil on the dough, soak the dough through the oil, and cut it into four or five inch long segments with a knife; 3. Then pull the dough into more
Thin dough, then plate into a round cake, the silk head is placed in the middle of the cake, grab a small piece of dough and press it on the head of the dough to make it; 4. Put the cake on a hot bell
On, brush with oil for about 10 minutes, when both sides are golden brown, remove, use your fingers in the middle to press a button, so that the shreds of bread spread out, put in