早茶英文名

【菜名】 虾饺 【别名】 水晶虾饺 、广东虾饺、广式虾饺 【英文名】 Shrimp Dumpling 【所属菜系】 粤菜 【特点】 透明玲珑，滑爽鲜美。 虾饺，是广东茶楼、酒家的传统美点。广东人饮茶，少不了来一笼虾饺。上乘的虾饺，皮白如雪，薄如纸，半透明，内馅隐约可见，吃起来爽滑清鲜，美味诱人。 还有tart、（蛋挞） chicken wing、chicken finger、（凤爪）flavor（味道）：peppery hot、sour。（辣辣酸酸的）Cantonese tea Having a Cantonese tea is a historic custom and the most popular activity for Cantonese,there are morning tea,afternoon tea and night tea.Cantonese are used to chat with the family members and friends in the restaurant while having a cup of tea and Dim Sum, There are plenty of restaurants serving Dim Sum in Guangzhou where is usually full of customers .In the morning,people used to go to the restaurant right after washing up.One-bowl-and-two- pieces is the most popular breakfast in the morning,which means a bow of of rice with ribs and two pieces of little Dim Sum.In recent years,business tea becomes more and more popular in Guangzhou.Having a business meeting with the clients while enjoying the delicious Dim Sum and a cup of tea,people find that may be the best way be the best way to reach the deal with their partners.This kind of business tea will normally continue until the afternoon.No wonder there is a saying that the real working hours of Cantonese start from noon.The afternoon tea means business activities while the night tea,is the family hour.But apparantly,more and more businessmen having their appointments with their clients in the tea restaurant at night,by which you may understand more the Cantonese way of doing businese. 饮茶是广州人历史悠久、雷打不动的习惯，分为早茶、午茶和晚茶。其实就是找间茶楼坐下来，悠闲地泡上一壶茶，点几样精致的小点心，与家人和朋友慢慢边吃边聊。 广州的茶楼遍地，从早到晚茶市都很旺。早晨，人们在洗漱后往往就直奔茶楼，饮茶吃早点。“一盅两件”是最通常的早点，指的是一盅排骨饭和两样小点心。近年来很多早茶店也渐渐推出商务茶，和客户喝茶、吃点心、谈生意，既轻松又完成了商务谈判，一举二得，这种茶点往往一直持续到中午，难怪人们常说广州人的工作是从中午开始的。下午茶也常常与商务活动有关。至于晚上喝茶就是宵夜了，举家喝茶，或者请客户的也大有人在。广州人会做生意的精明可略见一斑。

四大天王虾饺【菜名】虾饺港式早茶“四大天王”之首--虾饺【别名】水晶虾饺、广东虾饺、广式虾饺【英文名】 Shrimp Dumpling【所属菜系】粤菜【特点】 透明玲珑，滑爽鲜美。虾饺，是广东茶楼、酒家的传统美点。广东人以及香港人饮茶，少不了来一笼虾饺。上乘的虾饺，皮白如雪，薄如纸，半透明，肉馅隐约可见，吃起来爽滑清鲜，美味诱人。虾饺最早出现在广州郊外靠近河涌集市的茶居。那些地方盛产鱼虾，茶居师傅再配上猪肉、竹笋，制成肉馅。当时虾饺的外皮选用粘(大)米粉，皮质较厚，但由于鲜虾味美，很快流传开来。城内的茶居将虾饺引进，经过改良，成为广州以及香港的名点，历久不衰。虾饺在制作上较为讲究，将澄面、生粉制成虾饺皮；鲜虾洗净去壳吸干水分压烂搅拌成肉胶，肥肉切成细粒，用开水烫至刚熟，再用清水浸过，使肥肉既爽而又不致出油；加入鸡蛋白、细笋丝、味粉、麻油、胡椒粉等配料，经冷冻后制成虾饺蒸熟。虾饺片薄而半透明，皮内鲜饺馅料隐约可见，形似一梳香蕉。由于外形美观，味道鲜美爽滑，美味可口，深受海内外食客赞誉。近十年推出的鸡粒虾饺、蟹黄虾饺等新品种更受食客的青睐。干蒸烧卖广东以及香港地方小吃。在20世纪30年代，干蒸烧卖已风靡广东各地，近20年来，又传遍广西的大中城市，成为岭南茶楼、酒家茶市必备之品。如今，干蒸烧卖已随港式早茶一起风靡内地。港式早茶“四大天王”之--干蒸烧卖做法原料配方：面粉500克、鸡蛋150克、碱水5克、清水125毫升、玉米粉约250克(打皮用) 瘦猪肉150克、鲜虾肉250克、水发冬菇50克、味精12克、精盐10克、白糖15克、大油50克、生抽(白酱油)15克、香油10克、胡椒粉少许。制作方法：1.把面粉放在案板上开窝，放入鸡蛋清水、碱水和匀搓揉滑，用湿布包起来饧15分钟。将面团搓成细长条，再用刀切成约6毫米厚的小圆片，用小走槌把小圆片放在干玉米粉里擀成带花边样的小饼皮待用。2.把瘦肉切成幼粒放入盆内，然后加适量盐、生油、味精搅一下。将大虾去皮整理干净，剁烂放入另一个盆里加入盐、味精摔打、搅和起胶，再把剩余的肥肉、冬菇切成小粒，和肉、虾三味合成一体，把所有的调料放入搅匀即成馅。3.左手拿皮，右手用尺板拨15克馅放入皮内，用拇指和食指收口，再加上尺板按平，边压边收，成圆形，从顶部可见一点馅心。包好后，放在刷过油的小笼屉上，每笼放4个，烧卖张嘴处可加点香肠末或蛋黄葺加以点缀。蒸时要用大气，约7分钟即可(时间过长易脱皮)。特点：色鲜、味美、质地爽润。叉烧包叉烧包是粤港地区具有代表性的点心之一，是港式早茶的“四大天王（虾饺、干蒸烧卖、叉烧包、蛋港式早茶“四大天王”之叉烧包挞）”之一。以切成小块的叉烧，加入蚝油等调味成为馅料，外面以面粉包裹，放在蒸笼内蒸熟而成。叉烧包一般大小约为直径五公分左右，一笼通常为三或四个。好的叉烧包采用肥瘦适中的叉烧作馅，包皮蒸熟後软滑刚好，稍微裂开露出叉烧馅料，渗发出阵阵叉烧的香味。又有一说传统叉烧包的标准要求是：「高身雀笼型，大肚收笃，爆口而仅微微露馅」。叉烧包是饮茶时必备的点心。叉烧包亦有急冻后放在超市出售。不过其风味与茶楼内新鲜供应的相去颇远。做法将面粉放台板上，放下发粉和少量清水，将面粉揉搓，搓至面粉柔软适中时，随用一条半湿的毛巾盖着，让它自行发酵约四、五小时。待面粉发酵至一定程度时，即将沙糖、碱水、猪油一同倒入，并再搓匀候用。肥、瘦叉烧切成小片，用干葱头起锅爆炒，然后加调味料会煮成叉烧包馅料。接着，将搓好的发面粉分成每个约两半重之粉团，放在掌心搓圆，并在中间捏成凹形，放入适量馅料，然后将开口处折叠捏合，务使馅料不致散出，包底用白纸垫着，放入蒸笼内，隔沸水用猛火蒸约30分钟左右即可。味道美味可口。百吃不厌。蛋挞蛋挞（Egg Tart），台湾称为蛋塔，挞为英文“tart”之音译，意指馅料外露的馅饼（相对表面被饼皮覆盖馅料密封之批派馅饼pie）；蛋挞即以蛋浆为馅料的“tart”。做法是把饼皮放进小圆盆状的饼模中，倒入由砂糖及鸡蛋混合而成之蛋浆，然后放入烤炉；烤出的蛋挞外层为松脆之挞皮，内层则为香甜的黄色凝固蛋浆。港式早茶“四大天王”之蛋挞香港地道的蛋挞以挞皮分类，主要分为牛油蛋挞和酥皮蛋挞两种：牛油蛋挞的挞皮比较光滑和完整，好像一块盆状的饼干，有一阵牛油香味，类似西点常用之馅 批底皮（Pie Crust），口感像曲奇一样，所以又有曲奇皮之称。酥皮蛋挞挞皮的为一层层薄酥皮，近似西点的牛油酥皮（Puff Pastry）；但因使用猪油（Lard），口感较牛油酥皮粗糙。另因挞皮较厚，故酥皮蛋挞的馅料量较牛油蛋挞为少。除以砂糖及鸡蛋为蛋浆的主流蛋挞外，亦有在蛋浆内混入其他材料的变种蛋挞，如鲜奶挞、姜汁蛋挞、蛋白蛋挞、巧克力蛋挞及燕窝蛋挞等等。

广州早茶的四大天王是指虾饺，干蒸烧卖，蛋挞和凤爪

1.蛋挞过程。 过程如下：（转贴） 材料：面粉500克 白脱油1.125公斤 砂糖1.5公斤 鸡蛋1.5公斤 水1.5公斤 面粉1公斤 鸡蛋200克 水适量 做法： 1.制油酥：将面粉500克与溶化白脱油拌匀，擦透成油酥。 2.制蛋浆：将砂糖1.5公斤加水750克，烧成糖浆，再加冷水750克搅匀，将蛋1.5公斤溘入糖浆内，搅成蛋浆。 3.制坯：将面粉1公斤、蛋200克，加水揉和至不粘手时，再将油酥包入，用擀面杖擀薄(约1厘米厚)，再将其对折成四层，再擀薄。如此重复折迭三次，最后擀成0.3厘米厚的薄皮。 4.成型：把饼坯放入碟形模内，把蛋浆舀入。 5.烘烤：送入炉内烘焙约13分钟即熟。 2.香满园香芋卷 主 料： 云吞皮（馄囤皮）约200克，芋头约350克，葡萄干2汤匙，蜜糖2汤匙。 配 料： 调味料：生粉1.5茶匙，生油1/2茶匙，蜜糖1汤匙。 做 法： 1、芋头去皮蒸熟，压烂加入葡萄干和调味料拌匀。 2、在云吞皮的一角扫上清水，使容易粘口，把（1）之芋头馅放在云吞皮上，包成小卷。 3、用镬烧滚三杯油，放下芋卷炸至微金黄色，沥干油分，排在碟上，浇上蜜糖便成。 备 注： 心得：香芋卷炸好后放在垫有纸巾的碟上，使吸去多余的油分，避免沥出的油浸软香脆的云吞皮。芋头以荔浦出产的最好，因它的“粉质”多一点，色泽鲜明，花纹比较清晰。 3.金牌葱油饼 材料与做法：面粉加热水搓开，后加冷水搓成面粉团，擀成薄皮，涂上适量的生油，并一边揩上葱碎和火腿蓉，一边将薄皮快速卷起成塔状，再将饼塔压扁，置于盘内，往盘内倒入一定量的生油（以浸过饼身的一半为准），入烘炉烘，烘好一面后，将其反转烘另一面，如是重复两次，待成品定型后，把盘内多余的油倒出。 特色：如年轮般烘得金黄的外层松脆香口，内里则柔软烟韧，吃多了也不觉肥腻。 教路：关键在做饼的手势，如开薄块皮的技巧、卷皮的手势等，是工多艺术的结果；葱油饼分咸、甜两种，上述的做法为咸饼，甜饼则是在压扁饼身后灌入椰蓉；将饼塔压扁，则可将卷饼时残留的空气逼出，使葱油饼更松身。 4.琥珀核桃花枝饼 主 料： 核桃肉约80克，墨鱼1只重约约600克，饼干8块，蛋1只。 配 料： 调味料：生粉1汤匙，盐1/2茶匙，蛋白适量。 做 法： 1、 将墨鱼撕去外衣，冲洗干净，切片，用搅拌机搅成肉浆加入调味料搅成墨鱼胶，放入冰箱冷藏约1小时备用。 2、 核桃肉氽水后沥干备用。 3、 每片饼干涂上墨鱼胶，上放三粒核桃肉，将涂有墨鱼胶的一面向下放入油镬中炸至金黄色，沥干油分便可上碟。 备 注： 心得：核桃肉必须氽水，以去其油腻味。 6.栗子奶露 主 料： 良乡栗子肉约360克，片糖约150克姜3片，淡奶约900克，清水2杯,姜片2片。 做 法： 1、 将栗子肉用滚水浸片刻撕去外衣，倾入清水、片糖、姜片和栗子煮约10分钟，熄火浸焗5分钟再煮五分钟，待凉备用。 2、 将半杯冰水和（1）用搅拌机搅至呈浆状，过滤后，倒入淡奶便成。 备 注： 心得：栗子煲滚后，经过浸焗再煲，会较不浸焗的来得松软和易黏 虾饺的做法： 面坯原料：澄面150g，淀粉60g，水160ml，色拉油20ml左右，盐少许 馅心原料：肥猪肉糜30g，鲜虾200g，笋50g 面皮做法： 1、澄面与淀粉混合均匀，并在锅中将水和盐混合烧开后关火 2、粉倒入沸水锅中，用筷子快速搅拌成雪花片状，盖上锅盖，闷十分钟左右 3、加入色拉油后，将粉揉匀至面团有光泽后，蒙保鲜膜，等二十分钟左右 4、面团搓长条，分成20g左右的小面团，再将面团擀平，即成面皮 馅料做法： 5、笋煮熟切细丝，虾去虾线，用纸巾吸干水份，用刀背剁茸 6、笋丝、虾茸和肉糜加盐和生粉，同方向搅匀至肉上劲 7、加少许白糖、香油、胡椒粉、色拉油混合，放入冰箱冷藏一个小时左右 8、将馅料包入面中，捏成饺子状，包好后入冰箱冷藏十分钟 9、蒸锅内将水烧开，将饺子隔水蒸大概十分钟，取出后刷层油即可 蛋黄酥 点心 材料A:咸蛋黄10个（总结下来，还是用一整个包进去好！） 红豆沙馅400g我没有用到那么多！ 材料B:高筋面粉80g 低筋面粉80g 糖粉30g 油55g 水70g 材料C:低筋面粉220g 油90g 材料D:蛋黄汁1个 黑芝麻少许 准备:把咸蛋黄喷点白酒放入烤箱以180度烤约7-8分钟至半熟,待凉切成两半备用;红豆沙分成20 等份备用 （偶是没分，包的时候，感觉用多少，放多少！） 做法: 1.材料B拌匀,揉成表面光华不粘手的面团(即为水油皮) “感觉，水多了点。感觉60cc就正好。偶放了70cc，湿了点，后又加了15cc的低粉” 2.材料C拌匀,形成面团,分割成20等份(即为油酥) “90g的酥油，捏不成团。偶又加了10g左右。”（按这个量，每份油酥重17g） 3.将做法1的水油皮以保鲜膜裹覆,静至松弛20分钟 4.将松弛好的油皮面团分割成20等份,压扁后将分好的油酥面团包起来,捏紧接口,即成油酥皮. （按这个量，每份油皮重16g） 5.将油酥皮用擀面棍擀长,然后卷起来,再往长的方向擀,仍然擀长,再卷起来.如此,将所有的油酥皮擀完,覆盖保鲜膜,再静置松弛20分钟. 6.将蛋黄包入豆沙馅中备用 7.将做法5中松弛好的油酥皮全部擀成圆片,先放一点豆沙，放上蛋黄，再加入适量的豆沙（把蛋黄包满就可以了），然后像包包子一样，包好，接口一定要捏紧！整形后接口朝下排入烤盘,刷上蛋黄汁,再粘上黑芝麻,即可放入以预热至200度的烤箱内，烤约20分钟,至表面呈黄褐色即可完成!（指的是蛋液哦！）1. Egg tarts process. Process is as follows: (job is reposted) Ingredients: 500 g white flour 1.125 kg oil from 1.5 kg sugar eggs 1.5 kg water 1.5 kg Flour 1 kg eggs 200 g adequate water Practices: 1. Yousu system: 500 g flour and melted white meat from oil, and rub thoroughly into Yousu. 2. Eggs slurry system: 1.5 kg sugar and 750 grams of water, firing syrup, coupled with cold water until blended 750 grams, 1.5 kilograms Kai eggs into syrup, eggs Jiacheng slurry. 3. System Blank: 1 kg of flour, 200 grams of eggs, add water, rub hands and stick to, then Yousu all packets with Ganmianzhang rolling thin (about 1 cm thick), then on into a four-story, again rolling thin. Fold repeat this three times, finally rolling into 0.3 cm thick skinned. 4. Molding: the pie dish billet Add to die, scoop the pulp into the egg. 5. Baking: baking furnace sent about 13 minutes cooked. 2. Vol-Manyuan taro Major ingredients: Wonton skin (Hun tun Paper) about 200 grams, taro about 350 grams, 2 tablespoons of raisins, 2 tablespoons honey. Burden: Sauces: Health 1.5 teaspoons flour, oil-1 / 2, 1 tablespoon honey. Practices: 1, peeled steamed taro, by adding raisins pressure rotten meat and sauces. 2, in wonton skin of the iceberg So on the water, so I easily Nien, (1) of taro paste on the wonton skin, the packets into small volumes. 3, with the blame Shaogun 3 cups oil, taro rolls down the Zhadie-yellow, brown oil, ranked dish, pour it into honey. Note: Experience: fried taro rolls on the pad after a good dish towels, to absorb excess oil to prevent leached out of the oil-immersed soft crispy wonton skin. Lipu taro to produce the best, because of its "matte" a little more color clear, relatively clear patterns. 3. Gold medal Green onion pancake Materials and methods: water heating rub flour opened, followed by the cold water Guocheng Mission flour, rolling into thin skin, painted with the appropriate source, and onions on the side of losers broken and ham-rong, skinned side will quickly rolled up into tower again Tap squash cake will be placed within the disk, disk to add a certain amount of source (who impregnated cake, whichever is half), all oven baking, bake good side, it will be its reversal bake another and, if repeated twice, to be finished stereotypes, the set of redundant dispose of the oil. Characteristics: If baking in the ring as the outer crisp golden-mouth, inside the soft breathing Ren, also unknowingly eat more fatty. The Road: The key to the pie in the gestures, such as a thin piece of skin skills, Vol Paper gestures, and so on, is the art more than the result of Green onion pancake-salty, sweet two, the above-mentioned practices of a cake, cookies, behind in the squash pie filling Yerong; cake tower will be crushed, can be Quanbing residues in the air when extracted, Green onion pancake are more lax. 4. Flowers amber walnut cake Major ingredients: About 80 grams of walnut meat, weighing about a cuttlefish about 600 grams, 8 biscuits, eggs, 1. Burden: Sauces: Health powder 1 tablespoon salt 1 / 2 teaspoon, adequate protein. Practices: 1, will be torn off the cloak of cuttlefish, clean, slice, using slurry mixer Jiacheng meat sauces by adding plastic Jiacheng cuttlefish, Add refrigerator about 1 hour standby. 2, Tun walnut meat brown water reserve. 3, each biscuit cuttlefish painted plastic, release three walnut meat, cuttlefish will be coated with adhesive side down Add oil in the wok Zhadie golden yellow, brown oil will be on the disc. Note: Experience: walnut meat must Tun water to taste to its greasy. 6. Chestnut milk Lu Major ingredients: Liangxiang chestnut about 360 grams of meat, sugar-about 150 grams of ginger 3, Yannai about 900 grams, 2 cups water, Fasciolopsiasis two. Practices: 1, chestnut meat roll flooding torn off a short jacket, dumped into water, tablets, sugar, cooking Fasciolopsiasis and chestnut about 10 minutes, five minutes off the Baptist oven for another 5 minutes, Dailiang standby. 2, and will be half glass of ice water (1) was used to paste mixer stirred, filtered, will be able to add Yannai. Note: Experience: rolling boil chestnuts, a Baptist oven to burn, the less will be more Baptist baked sticky soft and easy Shrimp dumplings approach: Billet of raw materials: Cheng-150 g, 60 g starch, water 160 ml, 20 ml about salad oil, a little salt Xianxin raw materials: finishing mince 30 g, 200 g shrimp, bamboo shoots 50 g Mianpi practices: 1, Cheng surface starch and mix well, and will be in the pot for boiling water and salt mixed clearance after fire 2, powder into the pot of boiling water, stirring quickly with chopsticks into snowflakes Flake, cover, nausea Shibanzhongzuoyou 3, by adding salad oil, it will be absorbed powder kneading dough to a shiny, Mongolia cling film, such as two Shibanzhongzuoyou 4, dough twist of a long, divided into about 20 g of small dough, then dough-rolling, top Mianpi Topping practices: 5, bamboo shoots cooked cutting wire, shrimp to shrimp lines, drain water with a tissue, using cutting Velvet Daobei 6, Sunsi, Velvet and shrimp mince Health powder and salt, meat from the same direction homogenized Shangjin 7, add a little sugar, sesame oil, pepper, salad oil mixed Add refrigerator about 1 hour 8, topping all packets in the face, seize-shaped dumplings, properly wrapped after 10 minutes into the refrigerator 9, dome will boil water, dumplings Geshuizheng about 10 minutes, after the removal of the oil can brush Yolk cakes Dim Sum A material: Xiandan Huang 10 (summarize down, or with a whole pack into it!) 400 g red Doushakan I did not use so many! Materials B: high-gluten flour low-gluten flour 80 g 80 g 30 g oil Tangfen 55 g 70 g water Materials C: low-gluten flour 220 g 90 g oil Materials D: egg yolk juice a little black sesame Preparation: the yellow spray Xiandan Liquor Add to point to a 180-degree oven about 7-8 minutes to bake半熟, Dailiang reserve cut in half; red sand into 20 equal semi reserve (even it is not at the packet, feeling how much, put the number!) Practices: 1. Material B meat, Roucheng Sinorama non-stick surface of the dough in hand (which is water-oil Paper) "feel, water Cheledian. Feeling on just 60 cc. Dual release of 70 cc, wet, and then added the 15 cc Low flour " 2. Materials C meat, forming dough, divide into 20 equal semi (ie Yousu) "90g of the butter, pinch fragmentation Mission. Dual added 10 g about." (According to the amount of weight each Yousu 17 g) 3. Practices will be a water oil Paper were coated with a cling film, static relaxation to 20 minutes 4. Relaxation Pimian good oil is separated into 20 equal semi Mission, the squash will be good Yousu dough packets, Niejin interface, top oil Supi. (According to the amount of each oil tare weight 16 g) 5. Oil Supi rolling with a long rolling pin, then rolled up, and then further in the direction of rolling, still rolling long, then rolled up. Case, all the oil Supi rolling End, covering cling film, then static relaxation 20 minutes. 6. Yolk package will be in the standby all Doushakan 7. Relaxation will be good practice in five oil Supi all rolling into wafer, bean paste is first put, put egg yolks, add an adequate number of red bean paste (the yolk will be a full package), and then like packs of the same package, and Interface must Niejin! After the interface down into the plastic tray, brush the egg yolk sauce, black sesame again viscosity can be Add to preheat the oven to 200 degrees, bake about 20 minutes, the surface was to be completed by tawny ! (referring to the kind of oh!)

Morning tea is a Cantonese tradition.Called yum cha (饮 茶 , which means drink tea in Cantonese), it involves family members or friends drinking Chinese tea and sharing dim sums （点心） at a table. Yum cha is focused not just on the tea, but also on the dim sums (the food items), which are a varied range of small dishes that are usually steamed or fried and may be savoury or sweet. They include such favorites as char siu bao, assorted dumplings, siu mai, congee porridge and rice noodle rolls. Traditionally, the cost of the meal is calculated based on the number and size of dishes left on the patron's table at the end. Although the tradition started in Guangzhou, it is now prevalent all over the world. 希望帮到了你。