Shanghai Street Food

Flour: appropriate amount Eggs: 2 Cold water: appropriate amount Garlic sprouts: appropriate amount 1. Crack the eggs into the flour, knead into a smooth and slightly firm dough, then refrigerate for 20 minutes. 2. Wash and slice the garlic sprouts; beat the eggs, pan-fry into thin egg sheets, and cut into shreds. Set aside. 3. […]

Rice: appropriate amount Chinese greens (qing cai): appropriate amount Minced ginger: appropriate amount 1. When cooking rice for this dish, use significantly less water than usual. For regular rice, water reaches halfway up the first joint of the finger; for vegetable rice, water should just cover the rice. 2. Wash and finely chop the greens,

Noodles: appropriate amount Egg: 1 Pork chop: 2 pieces Green vegetables: appropriate amount 1. Prepare the ingredients. 2. Wash the egg, boil it in water until fully cooked, remove the shell, and cut in half for later use. 3. Wash the green vegetables and cut them in half. Bring water to a boil in a

Ingredients: – Pork skin jelly: appropriate amount – Ground pork: appropriate amount – All-purpose flour (medium gluten flour): appropriate amount – Cold water: appropriate amount – Crab roe: appropriate amount – Sesame oil: appropriate amount – Ginger and scallion water: appropriate amount – Chicken bouillon powder: appropriate amount White Pepper Powder, appropriate amount White Sugar,

Shrimp Appropriate amount Noodles Appropriate amount Oil Appropriate amount Water Half a small bowl Baking soda Appropriate amount Salt Appropriate amount Egg white Appropriate amount Dry starch Appropriate amount 1. Boil the noodles in boiling water, but do not cook them thoroughly, otherwise they will become too soft. Remove the noodles when they are half-cooked,

Soybeans: appropriate amount Celery: appropriate amount Carrot: appropriate amount Sweet pepper: appropriate amount 1. Soak soybeans in clean water overnight. 2. Wrap the prepared spices in gauze to make a spice packet. 3. Add clean water and soybeans to a clay pot, put in the spice packet, add one teaspoon of salt, bring to a

Ingredients: 1 box of puff pastry Approximately 100g of char siu (barbecued pork) Approximately 50g of potatoes 1 egg Instructions: 1. Finely dice the char siu. Boil the potatoes until cooked, peel, and cut into small cubes. 2. Heat a pan over medium heat with a little oil. Stir-fry the char siu until fragrant. Remove

Cake flour 600g Butter 200g Baking powder 2g Fine salt 2g Water 120ml Egg wash as needed 1. First, sift the flour. 2. Then divide it into two portions: one portion of 280g and the other of 320g. 3. Take 150g of butter and place it in a bowl to melt over hot water. 4.

Flour: 250G Water: 120G Icing Sugar: 25G Shortening: 40G Yeast: 3G Pork Filling: appropriate amount Pickled Mustard: appropriate amount Minced Ginger: appropriate amount Scallion, appropriate amount 1. Dough for water-oil pastry: 250 grams flour, 120 grams water, 25 grams powdered sugar, 40 grams shortening, 3 grams dry yeast. Pastry dough: 200 grams low-gluten flour, 100

Flour 300G Baking powder 3G Pork leg meat 200G Carrot half piece Egg 1 piece Spring onion appropriate amount White sesame appropriate amount 1. 300G flour. 2. Dissolve 3G baking powder with warm water, then add to the flour. 3. Mix into flocculent dough. 4. Knead repeatedly until a smooth dough forms. 5. Cover the