& gt Feibing, a unique flavor food from New Delhi, India, is the star of the staple food. It seems that it should be called a wonderful handicraft. Flying cake is actually divided into two layers, the outer layer is light yellow and crisp, the inner layer is soft and white, slightly sweet, chewed with rich layers, one soft and one crisp, and the taste contrast is strong. After chewing, teeth and cheeks are still fragrant.
& gt In the face of colorful flying cakes, we amateurs can only watch them wonderfully, just as foreigners were puzzled by the production of jiaozi in China. Perhaps, making it an eternal mystery will leave us more room for imagination.
& gt Practice: The chef pinched one end of the cake and turned it clockwise. The cake in his hand became bigger and thinner, almost transparent. Then add the stuffing, cut it slightly and put it on a plate. Take a bite and click, and you can smell the tender fragrance of beef. It's really brittle outside and tough inside.
As for China's so-called "Indian flying cake", it is called "Gabadi" in India and seems to be a wonderful handicraft. When Indians make gabardine, they first make the dough neatly, knead it into a small ball, roll it a few times, and then heat it in a small pot. There is also a simple small stove next to the small flat pot, burning with blue flames, but there is no pot on it. When the cake in the pot is almost cooked and a little swollen, the chef will pick it up neatly with his hands and throw it into the fire of the nearby stove. Strange to say, the cake was swollen by the fire, as if hanging on a flame. That's great. Soon, the chef took it out and put it on the plate. Wow, it's delicious. It's only three minutes before and after. Diners can hardly resist the temptation of freshly baked gabardine. No one can understand how Bardury can have so much hot air and make a cake as thin as cicada wings as full as a yurt. Poke, shout and steam with chopsticks, which is very interesting. The "Gabadi", which was about to be broken, is actually divided into two layers. The outer layer is light yellow and crisp, and the inner layer is soft and white, slightly sweet. It is chewy with rich layers, one soft and one crisp, and has a rich taste. After chewing, teeth and cheeks are still fragrant. If you eat mutton or chicken wrapped in gabardine, the aftertaste is more meaningful. Indian flying cakes can be served with ground beef, sliced eggs and onions and curry sauce. If you have eggs, you can choose different curries (or sugar) to dip in according to your preferences, which makes people fondle it. You can also eat it in the most traditional way-by hand. Indian flying cakes are decorated with snacks. Indian flying cakes should be served with Indian teh tarik, but they taste more fragrant and delicious than foamed milk tea. Indian teh tarik is both an art and a science. Use two cups to "pull" tea, and raise it to produce foam.