Crackling [Macao specialty]

What is crackling? Authentic Macao specialty: crackling? This article is a special article that introduces crackling, a special product of Macao in detail. It was compiled by the editorial team of China Specialty Website after consulting and collecting relevant information about crackling. It takes about 4 minutes to read the full text, mainly including the basic introduction of crackling and the product characteristics of crackling? The production method of crackling, etc

The basic introduction of crackling. The crackling is white and crystal clear, green and fragrant with scallions, waxy and soft, moist, and oily but not greasy

General consumers have the illusion that crackling is made of lard, but in fact it is not. The Book of Rites crackling uses superior vegetable oil and grape ingredients, and it is boiled for four hours with low temperature firewood. After natural cooling, it is packaged through automatic machinery, making each crackling soft, delicious and fashionable. And the Nutcracker is full of milk and peanut flavors, with a first-class taste

What are the characteristics of crackling

The crackling is full of oil and tastes delicious. It is golden yellow, white and crystal clear. The onion is fragrant and green. The glutinous is soft and moist. The entrance is oily but not greasy. The glutinous is strong but not sticky. The entrance is easy to dissolve. It is not only dry and delicious, but also sweet and oily when mixed with boiling water. It caused a sensation in Rongcheng and became a popular spot among the masses

How to make crackling. Wash the scallions thoroughly and cut them into small pieces 1 centimeter long

(2) Put the fine glutinous Rice noodles and the fine japonica Rice noodles into a wooden bucket, mix them well, make a nest in the middle, add 1.5 kg of refined salt (100 grams) and water, mix them well by hand, and put them into the sieve when "kneading makes a ball, spreading like sand", and sieve them all<33 Ready to cook

(4) Place a white damp cloth on the cutting board, pour the cooked cake powder on top, wrap it with the damp cloth, and press it firmly. Flip it over and flatten it to a thickness of nearly 6.7 centimeters (the upper and lower corners should be square and smooth). Remove the cloth and use a knife (dipped in cold water) to cut it into 100 rectangular pieces