Special breakfast snacks

Every city has its own special food. When people arrive in a new city, they should try the local special food. If they don’t try the local special food, they will feel regretful. The breakfast snacks in some places are very famous, allowing people to enjoy a very hearty breakfast. What are the special breakfast snacks? What should we do? Here we will introduce some very distinctive breakfast snacks and their specific cooking methods.

1. Crystal Steamed Dumplings

Production materials: Main ingredients: 600 grams of wheat flour, 800 grams of pork skin.

Seasoning: 10 grams of green onion, 6 grams of salt, 5 grams of MSG, 10 grams of soy sauce, 10 grams of cooking wine, 2 grams of pepper powder, 1 gram of star anise, 1 gram of tangerine peel, 1 gram of chili (red, pointed), 1 gram of cloves, and 25 grams of sesame oil.

practice:

1. Scrape off the oil and mud from the pig skin and wash off the fat; peel the green onions, wash them, cut them into fine pieces and set aside.

2. Put the pig skin into the pot, add water, cooking wine, pepper powder, Sichuan pepper, aniseed, tangerine peel, and cloves. Cook it over low heat, then remove it, cut it into small cubes, put it into a bowl, add chopped green onion, sesame oil, soy sauce, salt, and MSG, mix well, and it becomes the filling.

3. Boil the flour in 70% boiling water until it becomes snowflake-shaped, let it cool, then pour in 30% cold water and knead it into a ball. Roll it into long strips and make 3 pieces of dough weighing about 50 grams. Flatten the dough, roll it into round skins, wrap it with stuffing, and pinch it into crescent-shaped dumplings to make the raw dough for steamed dumplings.

4. Put the dumplings into the steamer and steam them in boiling water over high heat for about 10 minutes. They are ready to eat. The key to making crystal steamed dumplings: sesame oil is also called sesame oil.

2. Cage Soup Dumplings

Ingredients : 750 grams of yeast dough; 400 grams of lean pork; 250 grams of pork skin; 10 grams of ginger; 50 grams of green onions; 3 grams of salt; 3 grams of pepper; 15 grams of cooking wine; 25 grams of soy sauce; 30 grams of onion and ginger juice; 15 grams of sugar; 5 grams of chicken essence; 5 grams of MSG; 10 grams of sesame oil; a little fresh soup.

Preparation method:

1. Scrape and clean the pork skin, cut it into strips, put it into a pot of water, add ginger, green onions, and cooking wine, bring to a boil over high heat, skim off the foam, then simmer over low heat until the soup is thick, discard the residue, add pepper, chicken essence, and soy sauce, and wait for it to cool to make skin jelly, which can be cut into small pieces for later use.

2. Chop the lean and fat pork into small pieces, put them into a bowl, add salt, sugar, MSG, sesame oil, ginger and scallion juice and a little soup, mix well, then add the jelly particles and mix well to make the filling.

3. Roll the leavened dough into strips and cut into 40 pieces. Press them into round skins with thick middle and thin edges. Put the fillings on them and wrap them up. Pinch the edges into wrinkles to make the raw dough for steamed dumplings. Put them into a small steamer lined with pine needles and steam them in boiling water for about 8 minutes.

3. Fried buns

Raw material formula (for making 40 pieces): 450 grams of high-quality white flour, 75 grams of yeast, 500 grams of pork belly, 200 grams of pork skin jelly, 50 grams of soy sauce, 15 grams of Shaoxing wine, 20 grams of granulated sugar, 1 gram of MSG, 25 grams of sesame seeds, 10 grams of ginger, 500 grams of shallots, 7.5 grams of alkaline solution, 15 grams of sesame oil, and 175 grams of peanut oil.

Preparation method:.

1. Chop ginger and shallot into fine pieces. Wash the pork, chop it into minced meat, put it into a bowl, add soy sauce, MSG, granulated sugar, Shaoxing wine, minced ginger and chopped green onion (15 grams) and stir. After a while, add 150 grams of water and continue stirring. Then add the minced pork skin jelly and sesame oil and stir well to make the filling.

2. Put flour (400 grams) on the chopping board (the rest is for dough), make a hole in the middle, add 200 grams of 40-60℃ hot water, crush the yeast and put it in, knead it into dough, and cover it with a double layer of cloth. About 2 hours later, when the dough has expanded, split it in the middle, pour in alkaline water, knead it until it is smooth and soft, roll it into long strips, and make it into 40 dough pieces. Pour peanut oil (25 grams) on the dough pieces, mix them, and press each one into a round dough skin with a diameter of 6 or 7 cm. Put them in your left hand, put the stuffing (20 grams) in the middle of the skin, pinch the dough skin with the thumb and index finger of your right hand, and pinch the folds. After closing the mouth, sprinkle sesame seeds and chopped green onions on the top one by one to complete the raw buns.

3. Heat a frying pan on the stove, pour in 50g peanut oil to smooth the surface of the pan, and place the buns in a circle from the outside to the inside. Then, add about 500 grams of water, cover the pot, and simmer until the water is basically dry. Remove the lid, pour in peanut oil (100 grams), cover and turn the pan, fry for about 2 minutes, remove the lid and see that the buns are puffed up, free of moisture, and the bottom of the buns is golden and shiny. Features: The dough is oily and soft, the bottom of the bun is golden and crispy, and the filling is fresh and delicious.

4. Common breakfast snack recipes

4. Fried dough sticks

6. Ingredients: 500g flour; appropriate amount of oil; other ingredients according to seasonal climate.

7. Ingredients: 15 grams of alum, 10 grams of edible alkali, 8 grams of salt, 300 grams of warm water at 30 degrees. In summer: 16 grams of alum, 11 grams of edible alkali, 10 grams of salt, 300 grams of warm water at 30 degrees. In winter: 14 grams of alum, 9 grams of edible alkali, 7 grams of salt, 325 grams of warm water at 45 degrees.

8. Preparation method:

9. (1) Put alum, salt and alkali (all in powder form) into a bowl and slowly add until they are completely dissolved; add flour, stir evenly with your hands, and knead vigorously until the dough is smooth (the surface, bowl and hands are smooth); let it stand for about 30 minutes, then knead it again, and repeat this three times until the dough is smooth and has good ductility, toughness, elasticity and plasticity; apply oil to the place where the dough touches the bowl, adjust the dough, cover it, and leave it for about 4 to 8 hours depending on the season (pay attention to heat preservation in winter).

10. (2) Brush a layer of oil on the dough board, turn the dough upside down on the board, spread it out into a rectangle, cover it with plastic wrap and let it sit for a while. (3) Shape the dough into strips about 10cm wide and 1cm thick, and then cut them into small strips 3cm wide. Put two strips together and press them with chopsticks to make them stick together. Use both hands to pinch the two ends and stretch them to 26cm. Put them into a hot oil pan and fry them. Turn them frequently until the dough sticks are puffed up and golden brown. Remove them from the pan when they are cooked.

  5. Red Bean Milk Sago

12. Ingredients: red bean paste (can be bought on the street, but it’s best to make it yourself), tapioca pearls, milk, and rock sugar.

13. Method:

1. Wash the tapioca pearls and soak them in hot water for 30 minutes. stand-by.

2. Pour water in, bring to a boil, and add appropriate amount of rock sugar (according to personal taste).

3. After the rock sugar has melted, add the soaked tapioca pearls and stir slowly in one direction.

4. When the tapioca pearls are cooked until they are translucent with only small white dots in the middle, pour in the milk and add an appropriate amount of red bean paste. After it boils, you can turn off the heat.

6. Carrot and Clam Porridge

Ingredients: 1 pot of porridge base, 100 grams of clam meat, 1 carrot, 5 grams of shredded ginger, and 50 grams of asparagus.

practice:

1. Bring the porridge base to a boil, add in carrots and cook for 10 minutes.

2. Add the soaked clam meat and shredded ginger and continue cooking for 15 minutes.

3. Boil the asparagus in hot water, cut it into dices, mix it with a small amount of salt, and eat it with carrot and clam porridge.