3 Cantonese Sweet Treats: Chrysanthemum Cake, Cantonese Egg Tart, and Cantonese Mixed Savory Zongzi (Sweet and Soft!)
Today's first gourmet dish: Chrysanthemum Cake, Recommendation Index: 5 stars, Operation Index: 2 stars
Chrysanthemum Cake
Ingredients: Chrysanthemum, 10g Agar-agar powder, 30g Sugar
Instructions
1. Bring water to a boil, add chrysanthemum, cook for a moment, remove chrysanthemum, pour out tea, then add 500g cold water, cook with chrysanthemum
2. Cook until almost done, remove chrysanthemum, remember to filter clean, add 30g ice sugar
3. In a bowl, prepare 10g agar-agar powder, pour chrysanthemum tea into the bowl, stir while pouring, until agar-agar powder is completely dissolved, put it in the bowl, cover with fresh paper, and put it in the refrigerator for 1 hour
4. Clearing heat and detoxifying, a summer favorite is complete
Next gourmet dish: Cantonese Egg Tart, Recommendation Index: 5 stars, Operation Index: 2 stars
Cantonese Egg Tart
Ingredients: 1 box of puff pastry, 1/8 small spoonful of salt, 2 small spoons of sugar, 2 eggs, 110g milk, 1 large spoon of condensed milk, 1/2 small spoon of lemon juice, 1/2 small spoon of vanilla extract
Instructions
1. Press dough into molds, use fingers to press dough evenly in the mold, and press off the excess edges with fingers
2. Poke several holes in the dough, then put it in the refrigerator, freeze for about 30 minutes
3. During freezing time, prepare egg liquid, beat eggs, put in milk, stir evenly, then add condensed milk, lemon juice, salt and sugar, stir evenly
4. Strain with a sieve to remove impurities, preheat oven to 400F
5. When freezing time is over, take out dough, pour in mixed egg liquid, fill to 7-8 parts full, do not fill too full
6. Use a large tray to hold the mold, put it in the preheated oven, 325F--350F, bake for about 15 minutes, open the light immediately if the surface becomes dark
Today's last gourmet dish: Cantonese Mixed Savory Zongzi, Recommendation Index: 5 stars, Operation Index: 2 stars
Cantonese Mixed Savory Zongzi
Ingredients: 1000g Glutinous Rice, 3 dried shrimp, 100g peanuts, 3g Five-spice Powder, 5g Fine Salt, 400g Pork, 6 Dried Shiitake Mushrooms, 10 cloves Garlic, Half a section of Preserved Fruit
Instructions
1. Prepare and fold the leaves, and soak and wash the glutinous rice the day before, prepare garlic, preserved fruit silk, peanuts, dried shrimp powder, fried shiitake mushrooms, and pork marinated with soy sauce the day before
2. Add appropriate amount of five-spice powder to glutinous rice, mix evenly
3. Heat oil in a pot, sauté dried shrimp and preserved fruit silk until fragrant, add glutinous rice and stir-fry until seasoned, add appropriate amount of fine salt and stir-fry
4. Take a piece of zong leaves, fold it, add appropriate amount of glutinous rice and garlic, add peanuts, fried shiitake mushrooms and pork slices, add appropriate amount of glutinous rice, press and fold tightly, do not expose rice, wrap with leaves
5. Bind the finished zongzi into groups of four, put them into a soup pot, add appropriate amount of water, until water covers the zongzi
6. Bring the soup pot to boil for half an hour, take out the zongzi, drain and cool before eating.
