Introduction: I believe everyone is very familiar with dim sum, so what is its production method? The following is a complete list of Chinese snack recipes that I have shared. You can refer to it. How to make Chinese snacks 1

Pan-fried corn tortillas

Ingredients:

3 sticky corns, 50 grams of dry flour, 1 egg, 20 grams of sugar , 30 grams of edamame, oil.

Method:

1. Thresh the fresh sticky corn, blanch it in boiling water, cool it in cold water, add sugar and stir evenly.

2. Add eggs and dry flour to the flour and stir evenly.

3. Put oil in a pan, it is best to cover the bottom of the pan, heat it, add the prepared corn kernels and compact them.

4. Place the cooked edamame beans on top and press them tightly, then reduce the heat to low and fry until golden brown, remove from the pan and cut into pieces.

Mango coconut milk cake

Ingredients:

500g mango, 750g coconut milk, 500g pure milk, 500g caster sugar, fish gelatin powder 75 grams.

Method:

1. Mix the caster sugar and isinglass powder evenly, then add 500 ml boiling water into the mixed sugar, then use a pot to boil on the stove. , divided into 3 portions.

2. Mix the coconut milk and milk and divide it into 2 parts. Add the dissolved sugar water to each part. Pour 1 part into a nine-inch square plate first and put it in the fresh-keeping cabinet.

3. Cut the mango into cubes, add a portion of the dissolved sugar water and mix well, then pour it into the frozen nine-inch square plate to cool thoroughly, then add another portion of coconut milk and wait until it solidifies. , cut into pieces and serve on a plate.

Pumpkin cake

Ingredients:

Old pumpkin, glutinous rice flour, japonica rice flour, bean paste, raw white sesame seeds, and white sugar.

Method:

1. Wash the old pumpkin, cut into pieces and steam until cooked. Add appropriate amount of sugar and stir evenly.

2. Add glutinous rice flour and japonica rice flour, the ratio is 4:1, stir with chopsticks, and knead into a pumpkin ball.

3. Take an appropriate amount of pumpkin dough, roll it into long strips, cut it into small pieces of about the same size, take a small ball, roll it into a ball, then gently flatten it with your hands, squeeze in the bean paste, then roll it into a ball, and gently Press flat again.

4. Brush a layer of water on the prepared pumpkin cake base, put it into the sesame pile, and stick sesame seeds on both sides.

5. Pour an appropriate amount of oil into the pot. When the oil is 50% hot, add the pumpkin cake base and fry over medium heat until both sides are golden brown. How to make Chinese snacks Part 2

Pea yellow

1. Wash the dry peas, and then add twice the amount of water to the peas.

2. Let the peas soak in water for more than 4 hours.

3. Put the soaked peas and water into a large bowl and put it into a steamer. Steam over high heat for 25-30 minutes.

4. Turn off the heat and simmer for another five or six minutes, then uncover the pot and crush the steamed peas with a spoon.

5. Put the crushed peas into a blender, add sugar, and stir with the blender until the uncrushed peas are crushed.

6. Take a lunch box and apply oil evenly inside the lunch box.

7. Pour the pea puree into an oiled lunch box, let cool and cut into pieces.

Preserved lotus root flowers

1. Cut the lotus root into thin slices, and cut out small triangles along the arc between the holes to make the lotus root slices look like flowers.

2. Put 1 cup of water and 1 cup of white sugar in the pot and boil until all the sugar granules melt. Pour in the lotus root slices and reduce the heat to dry up the sugar liquid.

3. When the sugar liquid is almost dry, turn the heat to the minimum and keep turning the lotus root slices to prevent them from sticking to the pot.

4. After the sugar liquid is completely dry, take another bowl and fill half a bowl of white sugar. Use chopsticks to pick up the lotus root slices and quickly roll them in the sugar bowl to evenly coat the lotus root slices with sugar granules.

5. Dry it for a while until the lotus root sugar hardens, bottle it and seal it before eating.

Kidney bean rolls

1. Crush and peel the white kidney beans, soak them in boiling water overnight in a basin, soak the bean skins to the surface and remove them, then rinse them with warm water.

2. Boil the washed kidney beans in boiling water, add some alkali, cook for 1 hour, take it out with a colander, wrap it in cloth, steam it in a drawer for 20 minutes, take it out and put it in a basket .

3. Grind the broken petals into puree, then filter into small filaments with a basket.

4. Pour the shredded kidney beans onto a clean wet cloth, knead it into a fine paste, spread it flat on the chopping board with a clean wet white cloth, and roll the kidney bean paste into 3 or 5 cm pieces. Place thin strips on a wet white cloth and press into a sheet, then wipe with a smooth knife repeatedly.

5. Finally, shape and cut into pieces.

Osmanthus yam

Yam, white vinegar, osmanthus honey. Method:

1. Peel the yam, cut into long strips, and soak in water with a little white vinegar.

2. Boil an appropriate amount of water in a pot. After the water boils, add the yam strips and cook for about 2-3 minutes until they are raw.

3. Immediately after taking it out, soak it in cold boiling water and let it cool down, then take it out and drain the water.

4. Arrange the processed yam strips on a plate, top with osmanthus honey and serve.

Zaohua Crisp

Ingredients: fresh red dates, edible oil, low-gluten flour, medium flour, powdered sugar, water, lard, edible red coloring.

Method:

1. Wash the dates and soak them in water for half an hour, then peel off the dates core and add water to boil.

2. Use a food processor to break the cooked dates into fine pieces, add the oil three times, and then stir-fry the date paste until dry.

3. To make oil skin, mix medium flour, powdered sugar, lard and water evenly and knead it into a film.

4. Mix the cake flour and lard evenly to make the pastry.

5. Divide the pastry, oil skin and jujube paste into equal portions, wrap the pastry with oil skin, press flat, roll out, turn over, roll up, cover with plastic wrap and let rest for 15 minutes.

6. Flatten it again, roll it out, turn it over, roll it up, pinch both ends, roll it into a round shape, wrap it with jujube paste, cut it 8 times with a knife, then put it in the baking pan and cut each flap Turn it out and put a red mark in the middle with your little finger.

7. Set the oven to 200 degrees and bake for 16 minutes. The exquisite, beautiful and delicious jujube cake is ready to be eaten.