What are the varieties of steamed dim sum and what are the varieties of Chinese dim sum

There will be a lot of Cantonese breakfast, steamed dim sum mainly includes xiao long bao, steamed hinge, vegetarian crystal dumplings, eight treasure rice, osmanthus cake, egg yolk rolls, zongzi, four happy dumplings, shou peach bun, plum blossom mint cake, sugar lotus root and so on. Among these steamed dim sums, the more popular ones in the teahouse are xiaolongbao, sugar lotus, osmanthus cake, vegetarian crystal dumplings, etc.

1。Xiao Long Bao Xiao Long Bao is a traditional specialty of the Chinese nation, with a small body, distinct folded stripes, thin and smooth skin, non-sticky teeth, and a lot of soup filling. When eating, it can be served with vinegar and ginger juice for a more delicious taste.

1) Ingredients (based on 80 pieces) 500 grams of flour, 500 grams of net pig sandwich meat, 150 grams of meat skin jelly, 15 grams of refined salt, 15 ml of soy sauce, 15 grams of sugar, 10 grams of monosodium glutamate, 1 ml of sesame oil, 15 ml of peanut oil.

2) Preparation method: Chop the jelly with a knife. Wash the pork sandwich meat, cut it into small pieces, then chop it into minced meat, put it in a container, add refined salt, sugar, monosodium glutamate, white soy sauce and sesame oil, and stir in one direction. After it is thoroughly soaked, add 150 ml of water, and then mix until the water and meat are fused into a paste and have stickiness, and then add human skin jelly and stir together to form a meat flame.

During this process, it should be noted that the water should be added in batches, and it should not be stirred in the opposite direction, otherwise the meat filling will lose its stickiness. Pour 500 grams of flour into the mixing tank, add 230 ml of cold water and mix well, and knead until the dough is soft and smooth and not sticky. Apply a little peanut oil to the cutting board, place the dough on top, roll it into long round strips with a diameter of about centimeters, and knead it into 80 blanks.

Apply some peanut oil on the blank, roll them out into a round skin with a slightly thicker middle and thinner edges one by one, wrap 15 grams of meat filling in each one, fold about 18 pieces along the edge, and close the mouth. Take a small cage drawer with a diameter of 20 cm, and apply a little peanut oil to the bottom of the cage.

Each drawer contains 15 steamed buns, put them on the pot of boiling water and steam for about 10 minutes, and when the inside of the steamed buns is inflated, the appearance is slightly swollen, the skin is jade and translucent, and the filling has been hardened by hand, and the bottom is not sticky.

1 Buns: All kinds of buns, which belong to fermented dough. Sanding buns, xiaolongbao, sugar buns, crystal buns, etc.;

2. Dumplings: dumplings, wontons, steamed dumplings, pot stickers, shrimp dumplings, etc.;

3. Cakes: Cakes are mostly made of rice, flour, eggs, etc. five-color small round muffin, red bean lard muffin; lard white sugar rice cake, rose fruit honey cake; Lunjiao cake, cotton cake, etc., mille-feuille oil cake, bee sugar cake.

Yam cake, water chestnut cake, chestnut cake, peanut cake. Wait.

4. Dough: Generally made with rice flour as the main raw material, mostly spherical. Dumplings, Lantern Festival, Madang, etc.

5 rolls: a wide range of materials and many varieties. Spring rolls, flower rolls, cake rolls, pie crust rolls, puff pastry rolls, etc.

6. Cakes: baked cakes, shortbreads, wine cakes, oil cakes, moon cakes, etc.

7. Crisps: light crisps, dark crisps, semi-dark crisps, peach crisps, etc.

8 strips: Strips mainly refer to long strips of noodles such as noodles and rice noodles. Sauce lo mein, soup noodles, fried noodles, cold noodles, stewed noodles, braised noodles, etc. Fritters, Yunnan's cross-bridge rice noodles, etc. also belong to the strip products.

9. Rice: steamed rice, stewed rice, fried rice, rice bowls, vegetable rice, eight-treasure rice, etc.

10 Porridge: Porridge is also one of the staple foods of the vast number of people in our country, which is divided into two categories: ordinary porridge and fancy porridge. Ordinary porridge is further divided into boiled porridge and stewed porridge. Fancy porridge can be divided into sweet porridge, such as mung bean porridge, laba porridge, etc.; Salty porridge, such as fish fillet porridge, preserved egg porridge, etc.

11. Frozen: Frozen varieties are seasonal varieties in summer, mainly sweets, such as watermelon jelly, almond tofu, etc.

12 Others: Traditional dim sum of various ethnic minorities.

The varieties of Chinese dim sum are: Beijing pastries, Suzhou pastries, Cantonese pastries, Yang-style pastries, Fujian pastries, etc.

1. Beijing-style pastries.

Beijing-style pastries, represented by the Beijing area, have the characteristics of heavy oil, light sugar, crispy and soft, pure sweet and salty taste. Representative varieties include Kyoto Eight Pieces and red and white mooncakes.

2. Suzhou-style pastries.

Suzhou-style pastries, represented by the Suzhou area, are mostly filled with nuts and diced lard, and spiced with osmanthus and roses, and the taste is heavy and sweet. Representative varieties include Suzhou-style mooncakes and lard rice cakes.

3. Cantonese pastries.

Cantonese pastries, represented by Guangzhou, are filled with olive kernels, shredded coconut, lotus paste, candied fat, heavy sugar, heavy oil, with thin skin and many fillings, oily and soft and smooth, sweet and salty taste. Representative varieties include Cantonese moon cakes and so on.

4. Yang-style pastry.

Yang-style pastries, represented by Yangzhou and Zhenjiang areas, are mainly filled with black sesame and candied fruit and sesame oil, and the hemp flavor is prominent. Representative varieties include Weiyang eight pieces and black sesame pretzel mooncakes.

5. Fujian-style pastries.

Fujian-style pastries, represented by the Fuzhou area, are filled with dried shrimp, seaweed, guiyuan, shiitake mushrooms, diced pork pickled in sugar, etc., with a sweet and buttery taste and outstanding seafood flavor. Representative varieties include Hokkien cake and lard cake.

2 kg of wet glutinous rice, 500 grams of jujube (ripe jujube), 200 grams of sugar (external), 800 grams of water.

Method 1Wash the jujubes, steam them and set aside.

2.Wet glutinous rice grinds into noodles, mixes into dough, mixes well and steames in the upper drawer, it can be steamed in 1 hour, knead the cooked noodles evenly with a drawer cloth, and put it on the cutting board.

3.According to the size of the board, spread a layer of cooked noodles, put a layer of dates, so that three layers of cooked noodles and two layers of dates are paved, and the top layer of noodles is stacked with a few rows of jujubes, steamed, fried and eaten, and sprinkled with some sugar outside.

150 grams of red dates are steamed and mashed into a puree, 300 grams of refined flour, 50 grams of sugar and honey, 150 grams of milk, and 4 grams of yeast.

Steps. 1. Put the jujube paste, sugar and yeast into the flour and stir well, pour in honey and milk, and then pour in an appropriate amount of warm water, stirring while rinsing, and mix the flour into a batter.

2. Pour the mixed batter into the special plate for steaming cakes and bake in the oven at a temperature of 150 for about 25 minutes.

Ingredients: 250 grams of red dates, 100 grams of sugar, 150 grams of starch, 500 grams of fresh milk, 50 grams of honey.

Preparation method: 1. Put the red dates into a pot and boil them, peel them, remove the pits, keep the meat, and leave the juice for later use;

2. Slowly put sugar, honey and starch into the jujube juice and boil, stirring while cooking to avoid sticking to the pan and clumping;

3. Pour the light milk and jujube meat into the pot and stir well;

4.Cool and place in the refrigerator for later use.

50 grams of jujube (dry), 150 grams of cake flour, 4 eggs, 5 grams of baking powder, 80 grams of salad oil, 3 grams of salt, 60 grams of milk, 120 grams of brown sugar, 30 grams of sugar.

Steps. 1.Soak the jujubes, remove the pits, wash them, cut them into small cubes, and soak them in milk, preferably letting the milk soak all into the jujubes.

2.Beat the eggs in a bucket, add brown sugar and white sugar, first beat the dissolved sugar on a medium-fast speed, and then quickly beat until thick.

3.Slow down and beat for two or three minutes, beat the big bubbles into small bubbles, add milk dates and salad oil, and beat slowly.

4.Sift in the low flour and baking powder, quickly stir evenly, pour into a baking tray lined with oiled paper, and gently knock out large bubbles.

5.Preheat the oven to 170 degrees, bake for 35 minutes, let it cool and cut it into pieces, and eat it hot.

1. Beijing-style pastries.

Represented by the Beijing area, it has the characteristics of heavy oil, light sugar, crispy and soft, pure sweet and salty taste. Representative varieties include Kyoto Eight Pieces and red and white mooncakes.

2. Suzhou-style pastries.

Represented by the Suzhou area, the filling is mostly diced nuts and pork fat, and the fragrance is made of osmanthus and roses, and the taste is heavy and sweet. Representative varieties include Suzhou-style mooncakes and lard rice cakes.

3. Cantonese pastries.

Represented by Guangzhou, the fillings are mostly olive kernels, shredded coconut, lotus paste, candied fat, heavy sugar, heavy oil, with thin skin and many fillings, oily and soft and smooth, sweet and salty taste. Representative varieties include Cantonese moon cakes and so on.

4. Yang-style pastry.

Represented by Yangzhou and Zhenjiang areas, the fillings are mainly black sesame and candied fruit and sesame oil, and the hemp flavor is prominent. Representative varieties include Weiyang eight pieces and black sesame pretzel mooncakes.

5. Fujian-style pastries.

Represented by the Fuzhou area, the fillings are mostly dried shrimp, seaweed, guiyuan, shiitake mushrooms, diced pork pickled in sugar, etc., with a sweet and buttery taste and outstanding seafood flavor. Representative varieties include Hokkien cake and lard cake.

Dingsheng Cake Dingsheng Cake is a very famous traditional flavor cake in Jiangsu Province, which will be used to entertain guests in some festive festivals. Dingsheng cake is delicate and beautiful, oily and shiny, and has a sweet taste, it tastes soft and glutinous, and it is very suitable for the public, whether it is cold or hot, it is very delicious.

1. Beijing-style pastry 2, Suzhou-style pastry 3, Cantonese pastry.

Tianjin twist, Beijing's donkey rolling, poria cake, osmanthus cake, mung bean cake, moon cake and other varieties.

Suzhou-style mung bean cake.

Beijing-style bean cake.

Zhaotong mung bean cake.

And mung bean cake.

Three-layer baked cake. Fresh milk nine-layer cake.

Ten Scenery Cake 8Mille-feuille oil cake 9Mille-feuille cake 10Huaiyang mille-feuille oil cake 11Bee cake.

Ingredients: 2 apple pies, 2 red bean pies, 2 red bean pies, 3 pizzas, 1 frozen bread cake, 1 egg, 10 apples, 1 kiwifruit, 1 tablespoon matcha powder, 100 grams of mashed potatoes, 50 grams of fresh cream, 6 small red peppers, 1 tablespoon of honey red beans, 1 small bunch of brazi, appropriate amount of mint leaves.

Method 1Beat the eggs into a liquid egg and set aside.

2.Brush the surface of apple pie, red bean pie and curry pie with egg wash, put it in the oven and bake it at a temperature of 180, bake for about 25 minutes, and after taking it out, cut each into three equal portions for later use.

3.Take a pizza, brush it with a little salad oil, bake it in the oven at 180 degrees Celsius, bake for about 12 minutes, remove and cut into six equal portions.

4.Remove the other two pizzas from the pouch, microwave them with a strong microwave for 4 minutes, then overlap them in a filling-to-filling fashion, and then cut them into six equal parts.

5.Defrost the small biscuits at room temperature for 1 2 minutes, then cut them into thick biscuits, bake them in the oven at a temperature of 200, and bake them for about 10 minutes before you can take them out and set aside.

6.The toppings are prepared according to personal preference and garnished on the snacks prepared in Method 2, while the cakes are stacked with whipped cream and sliced fruit.

7.Arrange all the prepared snacks on a large tray and you're done.

Ingredients: 2 + 1 4 cups flour (medium or low gluten), 3 4 cups sugar, 1 bar of butter (1 2 cups), 2 eggs, 2 teaspoons of baking powder, 1/2 teaspoon of salt flower (ordinary salt is enough), 1 tablespoon of orange zest foam (1 orange is enough), 1 + 1 2 teaspoons of vanilla extract, 1 2 teaspoons of almond extract (you can do without, just add 2 teaspoons of vanilla extract), 1 cup of roasted pistachios, half a cup of dried cranberries.

Method 1: Set the oven temperature at 350 degrees Fahrenheit and let the butter melt and let cool.

2. Sift the flour and baking powder, mix in salt and set aside.

3. Add sugar to the eggs with a blender until the egg liquid is light yellow, add melted butter and vanilla extract and mix well, sieve in flour, add orange peel foam, pistachios, and dried cranberries and mix well. Then make two strips with a length of 12 inches and a thickness of about 1+1 2 inches. Keep a certain distance between the two doughs, otherwise they will expand and stick together when baking.

4. Put it in the oven and bake for 30-35 minutes, until the surface is slightly golden brown and there is no wet soft batter inside, take it out and cool it slightly, and reduce the oven temperature to 250 degrees Fahrenheit.

5. Cut the large cookie strips into 3 4-inch strips with a knife, turn around and put them in a baking tray with the cut side up, put them in the oven and bake them at a temperature of 250 degrees Fahrenheit for 40 minutes, or bake to your favorite hardness, each oven is different, and the requirements for hardness are also different, I baked it myself for an hour and soaked it in coffee.