we have collected a collection of Guangdong morning tea brand snacks. Friends can make them at home. Taste authentic Guangdong morning tea snacks. Let's have a look. 1. BBQ
Barbecued bun is one of the representative snacks in Guangdong, and one of the "Four Heavenly Kings" (shrimp dumplings, dry steamed and sold, barbecued bun, egg tarts) of Cantonese morning tea. To cut into small pieces of barbecue, add oyster sauce and other seasoning as stuffing, wrapped with flour, steamed in a steamer. Barbecue buns are usually about five centimeters in diameter, and one cage is usually three or four. A good barbecue bag uses a medium fat and thin barbecue as filling. The steamed foreskin is just soft and smooth, and slightly cracks to reveal the barbecue filling, exuding the smell of barbecue.
Ingredients: barbecued pork, salt, pepper, onion, ginger, soy sauce, flour.
Operation: 1. Cut pork into small pieces, chopped scallion and ginger, add soy sauce and salt to make a pit;
2. Add sugar, warm water and baking powder to the flour for about two hours. When the dough starts, add oil and sugar. Knead the flour until it is soft and moderate. Cover it with a semi wet towel. When the flour is fermented to a certain degree, knead it until it is used.
3. Divide the dough into two halves of each dough, place it in the palm of your hand, roll it into the middle thick and thin skin on both sides, knead it into a concave shape in the middle, put some stuffing, fold and knead the opening, make sure the stuffing doesn't spread out, pad the bottom of the bag with white paper, put it in the steamer, steam it for about 15 minutes with high heat after boiling water. It's delicious. You can't get tired of eating. Features: the skin is white, the cover is smiling without revealing the stuffing,
The filling is fragrant, smooth, juicy, sweet, salty and delicious.
2. Raw materials: 1. 400g clear noodles, 50g starch, 1 / 4 spoon salt
2. 500g shrimp, 100g fat pork, 200g fresh bamboo shoots, a little celery and ginger
Seasoning: salt, monosodium glutamate, cooked oil, sesame oil, sugar, starch, cooked lard, cooking wine, pepper, sesame oil
Methods: 1. Add proper water (water ratio 1:1) into the pot, boil over the fire, pour the clarified powder and starch into the pot, and quickly stir evenly,
Cover and simmer for 10 minutes. Add in cooked lard and knead until cool
2. Stuffing adjustment: (1) add a little water into the pot, and pour in a little shrimp when it is cooked, and then (2) cut the fresh bamboo shoots, fat pork, celery and cooked shrimp into small pieces, and then cut the ginger into pieces for standby (3) cut the raw shrimp into pieces with a knife, then beat the back of the knife into shrimp mud, and then put the bamboo shoots, fat pork and celery into pieces,
Pour prawns and ginger together, add some seasoning and stir well. Set aside
Package method: 1. Roll the surface into long strips, cut it into 15 to 20 grams of grains, flatten it with your hands, put a pile of oil-absorbing paper beside it and dip it in some oil, take the knife handle with your right hand, wipe the knife surface of the slice knife with oil paper, press the flattened powder onto the knife surface with your left hand, hold the knife surface with your left hand, turn the knife handle gently, then press the powder into round slices, shovel the thin powder slices with your hands, and pinch them into dumpling shape, When you press and wrap, you can't wrap the whole skin like when you wrap dumplings. When the skin of shrimp dumplings is hard by the wind, it is easy to crack when you wrap the stuffing. 2. After packing, put it on the oiled drawer and steam it for about 5 minutes.
Note: 1. I can't wipe the skin with a knife. The skin is thick. Later, I rolled it with a rolling pin. As long as the skin is thin, there is no limit to the method. 2. Shrimp dumplings can't be steamed for too long. It's about 5 minutes after steaming in high fire. The steamed time is long and the skin is easy to crack.
3. Snow hafnium egg tarts
Method and material of egg tower: A. tower skin material: 270g of low gluten flour, 30g of high gluten flour, 45g of butter, 250g of flaked margarine (for inclusion, i.e. vegetable butter), and 150g of water (add gradually according to the hardness and softness of dough, do not pour it all at once).
B. Material of egg tower water: 210g fresh milk oil, 165G milk, 15g low gluten flour, 63g fine sugar, 4 yolks,
15 g condensed milk (can be put or not according to the taste. After putting condensed milk, the milk taste of the water in the egg tower will be more fragrant. )
2. Mix high flour with low flour, butter and water to make dough. Do not pour water into the dough all at once, add it gradually, adjust the hardness and softness of the dough with water, and knead until the dough surface is smooth and even. Wrap the dough with plastic wrap and relax for 20 minutes.
3. Wrap the flaky horse Qilin tightly with plastic film, and beat it with French pin to make it thinner. So Ma Qilin will have a good
Good ductility. Don't open the plastic film. Roll out Maggie Lin with a dough stick. The softness and hardness of Ma Qilin after rolling should be consistent with the dough hardness
Basically the same. Take out Ma Qilin for use.
4. Apply thin powder on the chopping board, roll the loose dough into a rectangle with a pressing stick. When rolling, roll out the four corners to make the shape easier
Roll it out evenly. The width of rolled dough shall be the same as that of Ma Qilin, and the length shall be three times of that of Ma Qilin.
5. Put Ma Qilin in the middle of the dough 6, fold the two sides of the dough around Ma Qilin. Then crush one end to death. From the kneaded end, press the patch with the palm of your hand from top to bottom. When pressing on the lower end, the end is also crushed to death. Roll out the patch as long as you can, fold it like a quilt, tap the surface of the patch gently with a pressing stick, and roll out the patch as long as possible. It's the first time that it's 40% off. Turn the opening of the folded patch outward, tap the surface of the patch gently with a pressing stick again, roll it out into a rectangle, and then fold it again. This is the second quarter off. After four fold, wrap the dough tightly with plastic wrap and relax for 20 minutes.
7. Roll out the three folded patch again to form a patch with a thickness of 0.6cm, a width of 20cm and a length of 35-40cm. Use a wallpaper knife to cut off the extra edges for shaping. 8. Roll the patch from the longer side. 9. Wrap the roll with plastic wrap, cool it in the refrigerator for 30 minutes, and relax. 10. The loose roll is cut into 1cm thick slices with a knife.
11. Dip it in the flour, and then put the flour side up in the unpolished tower mold. Use two thumbs to shape it into a tower mold. Then apply oil in the mold and install the mold. 12. The method of water in the egg tower: 1. Put the fresh milk oil, milk, condensed milk and sugar in a small pot, heat with a small fire, stir while heating, until the sugar dissolves away from the fire, cool slightly; then add the yolk, stir evenly. 13. Finally, pour the egg tower water into the mold and bake it.
4. Stewed wheat with shrimp
Method of stewing wheat with shrimp meat: main ingredient: pork filling auxiliary ingredient: wonton skin, egg, green bean, onion
Seasoning: sesame oil, soy sauce, salt, pepper, starch, cooking wine, ginger powder
Cooking method: 1. Cut the onion into small pieces and put them in a basin and mix well with starch;
2. Mix pork stuffing, sesame oil, soy sauce, salt, chicken essence, pepper, cooking wine, ginger powder and egg with onion after beating;
3. Use the skin of yuntun to make wheat, put a green pea on the top, steam in the steamer for 8-10 minutes. Features: fragrant, soft and waxy, suitable for all ages.
5. Nuomi chicken
Lotus leaf glutinous rice chicken production, raw materials: a piece of fresh lotus leaf, appropriate amount of glutinous rice, chicken, ginkgo, chestnut, cotton thread.
Seasoning: pepper, MSG, salt, pepper, shallot, garlic, edible oil
Production method: first soak the glutinous rice for about two hours, then take it out and drain it, put it into the steamer and steam it. Cut the chicken into cubes, heat the cooking oil, stir fry the chicken, take out the chicken when it is five times cooked, stir fry the chili and garlic, add the chicken, stir fry the chicken completely, and put in a proper amount of monosodium glutamate, salt and shallot at the same time. White fruits and chestnuts are first boiled in white water. After preparation, take out a proper amount of steamed glutinous rice, put fried chicken, white fruit and chestnut into it, add a little pepper, monosodium glutamate and salt, wrap the glutinous rice with lotus leaf, and bind it with cotton thread externally, so that the glutinous rice is completely wrapped in lotus leaf. Finally, steam it on a small fire until the color of the lotus leaves turns dark and the fragrance of the lotus leaves can be smelled.
Flavor characteristics: when the lotus leaf is opened, it is fragrant and delicious. The glutinous rice is smooth and delicious. The taste of chicken permeates the glutinous rice completely. The lotus leaf has a long and delicious aftertaste, which is appetizing and refreshing with unique flavor. Panxian is a traditional snack with a long reputation. It is not only a regular snack, but also a famous dish in the banquet
Technical essentials: first, choose a large and fresh lotus leaf. The glutinous rice should be fully steamed. When the glutinous rice is wrapped in the lotus leaf, use a small fire to steam until the taste of the lotus leaf slowly and completely permeates the glutinous rice.
6. Horseshoe cake
Horseshoe cake material: main material: water chestnut powder 600g. Seasoning: 100g white granulated sugar, 100g ice sugar, 20g vegetable oil
Horseshoe cake features: light yellow color, transparent, soft and smooth texture.
Teach you how to make horseshoe cake and how to make it delicious
1. Put the water chestnut powder in the basin, add 250ml of clear water, knead well, knead open the powder particles, add 1250ml of clear water, mix into the slurry, filter with gauze, and put in the barrel; 2. Boil 1000ml of white sugar and crystal sugar with clear water to dissolve, filter with gauze, boil again, and wash into the slurry;
3. When flushing, it should be stirred with flushing. After flushing, it should still be stirred for a while to make it uniform and tough, forming a half cooked paste;
4. Take a square plate, lightly smear a layer of oil, pour the paste into it, and place it on the steamer;
5. Put the boiling water pot into the steamer and steam for 20 minutes;
6. After the cake is cooled, cut it into pieces, suitable for cold food.
The key to making horseshoe cake: 1. The paste prepared should be moderately cooked, too raw, with deep starch and thin flour; too ripe, the cake is eye-catching and moldy;
2. When steaming, the fire should be moderate, the fire is too large, the middle is not ripe, and the surface layer overflows; when the fire is too small, the surface layer overflows, and the cake has beehives, which affects the quality;
3. This cake is fried in oil and hot food. It also has special flavor.
7. Durian crispy
Durian pastry method, main material: Pastry 50g. Accessories: 20 g durian meat, 10 g fresh milk.
Flavor type: crisp, with strong durian flavor.
Production steps: put flour, lard and oil core into flour, put water and sugar into flour, mix well, rub until it is water skin, cover the oil core with water skin, tightly wrap the mouth, press the angle, roll it out, roll it into cylinder shape, then flatten and roll it up, roll it into a circle, wrap the durian meat, and then pinch it into a bird cage shape. Use scissors to cut the surface into a sharp shape, and put it into an oil pot at 160 ℃ to fry until it is yellow.
8. Steamed chicken feet with black bean sauce
Steamed chicken feet with black bean sauce
[seasoning]: 4 tbsp oyster sauce, proper salt, 1 and 1 / 3 tbsp sugar, 1 tbsp garlic, 1 chili (chopped), 1 tbsp corn flour
1 tbsp cooking wine, 1 tbsp sesame oil, 1 tbsp black bean
[method]: 1. Clean and chop the chicken feet, then chop them into two parts, split the claws into two parts from the middle, take a pot, boil and scald the chicken feet, remove and clean them, and then dry the water thoroughly for standby. 2. In a hot oil pan, fry the chicken feet of practice 1 until golden on the surface, then fish them up and set aside.
3. Take another pot of water, boil it and put in fried chicken feet, onion, ginger and star anise. Cook for about 25 minutes in a small heat, then fish it for use.
4. Mix all seasonings well, then pour them into the basin and fully mix them with chicken feet, then put them into the plate, put them into the steamer and steam for about 30 minutes.
[delicious tips] 1. Oyster sauce can use red yeast sauce paste instead of the finished product, which will be more red and bright. 2. In the raw material, Douchi is more fragrant than dried Douchi.
3. Before fried chicken feet, they must be fully dried or dried, or there will be a risk of oil splashing; the time of fried chicken feet should be well controlled,
The meat is not easy to rot after a short time, and it will become dry and hard after a long time.
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