Composition details
Elm, flour right amount. Appropriate amount of minced garlic, green pepper and coriander.
Vinegar, sesame oil, pepper, sesame, garlic, pepper, etc.
Coriander, monosodium glutamate, vinegar, Chili oil.
Fresh elm, picked, washed and put on the grate, the grate is suspended to drain the excess water. If there is more water, there will be more noodles, which will not look good after steaming and affect the taste. Put the drained elm into the pot, add flour and stir, so that each elm is covered with flour, so that the flour can wrap the elm. Boil the water in the pot, pour the elm covered with flour on the grate, and leave the excess flour in the pot. If the excess flour is steamed on the pot, it will stick together, and the excess flour can be used for other purposes. Cover the pot and steam for 15 minutes. If the steam is thick, you can gently stir it with chopsticks to make it evenly heated and cooked faster. Pour the steamed elm into a large bowl, add salt and mix well with chopsticks. At this time, you will see pieces, scattered, beautiful and delicious. Seasoning: minced garlic, green pepper, coriander, vinegar, sesame oil, Chili oil, red. Sesame, pepper, incense and Chili oil are essential for me every day, 365 days a year. Before eating, put garlic, pepper, coriander, monosodium glutamate, vinegar, sesame oil, a little cold water and no salt in a bowl and mix them to eat.
Pour the seasoning on it and stir it while eating. It's not delicious Stirring, really fragrant, irresistible temptation.
The attached essay "Yu":
In mid-spring, my best friend and I were guests in Xi 'an, the ancient capital, and the host served a cage of delicious glutinous rice. The crisp and sweet taste is exactly the same as my grandmother's.
I remember that whenever the peach trees, pear trees and apricot trees in my grandmother's yard fall into flowers, the elms on both sides of Pokan Road are covered with clusters of fresh and elegant flowers, which are colorful and fragrant. Because it is shaped like a string of copper coins, it is called Yu Qian, but some people call it a pod or a person. Elms used for cooking or cold dishes are best picked in the morning. At this time, the green and white jade money set each other off into interest, beautiful and transparent, fresh and full. Cooked food is not only sweet and delicious, but also rich in nutrition, and has health care effects such as strengthening the spleen. It is a natural food and health care product without spending money.
When I was a child, there was no rice in my hometown in the mountains. In spring, the daily staple food is not miscellaneous grains such as bean noodles, nor potatoes in boiled sweet potatoes or corn porridge. Moreover, once she has money, grandma can also dig out tricks to cook money-saving meals with different tastes.
In my mind, the way to make money is simple. First, wash the golden millet clean, drain the water slightly, and then evenly mix in a little bean flour or corn flour, which plays a crisp role, and the fresh elm always carries morning dew. If there are other ingredients, you can also choose to match them according to different tastes. Then put it into a container such as a porcelain bowl or directly put it into a steamer with bamboo sticks or bamboo leaves and add a little water. But the amount of water should not be too much, and the mixture should not be loose. The next step is to grasp the temperature. Once lit, be sure to keep the heat, steam around the steamer to reduce the heat, and turn it off after two or three minutes. Due to uniform heating, the elms are tender, and the elms coming out of the cage are golden, soft and fragrant. The elegant and gentle petals of elm flowers will make people feel inexplicable love and can't bear to move the entrance of chopsticks.
Yu Qian, my hometown in the north, was born as simple as ordinary people and villagers who have lived in the mountains for generations. In that era of material scarcity and the "capitalist tail" being cut off, Yu Qian's contribution was even greater. In order to supplement the staple food, whenever the elms in all villages in Shan Ye are in bloom, grandma will pick a lot of elm money with the elders in the neighborhood, then soak it in boiling water, scoop it up with a colander, and store it on a mat or dustpan. These dried elm money can be mixed with other grains as a staple food, or can be made into a side dish alone, which can be enjoyed all year round. Although not as attractive as fresh elm, dried elm can still be used for scrambled eggs, fried fungus and dried bean curd after soaking in warm water, or mixed with sesame seeds to make flower rolls in fine wool noodles, or steamed bread or steamed cakes in noodles, which is still fragrant, tender and delicious and has a unique flavor.
Once, I stood by the fire and watched my grandma cook porridge with millet and corn residue made in Huang Chengcheng. When the bubbling porridge soup is thick and bright with rice oil, grandma puts in dried elm money. Suddenly, the money in the porridge spread out like flowers, and its beauty was as beautiful as ever. At this time, you can take the firewood out of the stove, otherwise it will damage the appearance. After making elm money porridge, grandma mixed the cool elm money with some tender Toona sinensis buds, chopped green onion, sesame seeds, garlic paste and fruit vinegar, which was another appetizing cold dish with clear green and white, good color and fragrance. That kind of delicious food can still be savored.
Time flies, grandma has been dead for many years. But every time the elm blossoms, I always pick some delicious green elm money and cook elm rice and vegetables like my grandmother. Eating glutinous and moist glutinous rice and savoring fragrant and refreshing leeks will remind me of my kind grandmother and leeks in my hometown. ...
PS: This article is like a Chinese reading selected by PEP. It is so old that I can't remember it clearly.