Eagle corn flour-corn starch

Flour made from wheat left after wheat selection.

How to use eagle corn flour

The prompt has been modified successfully, but what is the original answer? Eagle corn flour is pure starch extracted from fine varieties of white jade rice, which is smoother and whiter than ordinary starch on the market. Because the eagle millet flour Sichuan is crowded with modern machines, absolutely

What can expired corn flour be used for?

Can be used for purifying oil fume.

What can pure milk do to eat?

Composition details

200 grams milk

Eggs 1

2 teaspoons of sugar

Production steps

1. Get all the materials ready.

2. Beat the eggs into a bowl, add sugar and stir until the sugar dissolves the eggs.

3. Pour the milk into the broken egg liquid.

4. Stir well.

5. Sieve the egg mixture with a fine screen.

6. Cover with plastic wrap and steam in a pot for 10 minute.

7. Steam until the surface of the egg liquid condenses.

8. Take it out, open the plastic wrap and eat it, either frozen or hot.

Tips for stewed eggs with milk

1, and the egg liquid is sieved with a fine screen.

2, small and medium fire steaming, surface condensation can turn off the fire.

With regard to cured meat,

Soda powder will be decomposed at high temperature during frying to produce carbon dioxide. Fried products are fluffy and taste good.

Tender meat powder, which should be similar to water-retaining agent, is generally composed of sodium tripolyphosphate and sodium pyrophosphate. When added to meat products, it plays a role in water conservation, and water will not be lost during heating.

The main ingredients such as flour, raw flour and eagle corn flour are starch. Adding it to the curing material can solidify the soup and seasoning and prevent the loss of seasoning and soup. In addition, starch itself can be emulsified and tender after being heated and expanded.

Egg white plays the role of emulsification, which can prevent oil-water separation. In addition, it can solidify seasonings and soups when mixed with starch.

The others are all seasoning materials for seasoning.

I don't know if you are satisfied with my answer.

What can milk make delicious?

Double steamed milk

Ingredients: 400ml milk, two egg whites and two spoonfuls of sugar.

Practice: 1) Pour the milk into the pot, boil it (burning for a long time will destroy protein and the milk skin will not form), and then pour it into a large bowl (preferably with a lid). At this time, you can see that there is a layer of milk skin on the surface of the milk. 2) Take another bowl, add two egg whites and two spoonfuls of sugar, and stir well until the sugar dissolves (fully break the egg whites, and the egg whites should be sufficiently dispersed. If different milk is mixed together, it will agglomerate and the finished product will not be smooth enough; You can't fight for too long, or it will turn into an egg bubble. 3) After the milk is slightly cold, carefully lift a corner of the milk skin, and slowly pour the milk into a bowl with egg whites, leaving the first skin in the big bowl. Stir the milk evenly, and then slowly pour it back into the big bowl with milk skin along the edge of the bowl. At this time, the milk skin will float by itself. 4) Finally, steam the milk in the pot for about ten minutes. Remember to cover the bowl or wrap it with plastic wrap to avoid dripping. The first layer of milk skin is sweet, and the second layer is tender and smooth. After eating, the teeth and cheeks are still fragrant. Therefore, it is named "double skin milk", which can be refrigerated or heated, and it is equally delicious. If you like, you can also add lotus seeds and red beans to steam together, which is both nutritious and beautiful. Stewed eggs with milk

First: 250 grams of a box of fresh milk with 2 eggs is just right;

Second: the container must be covered with a lid or plastic wrap;

Stewed eggs with milk:

Ingredients: a box of pure milk (250g), 2 eggs, proper amount of sugar and a little almond.

Exercise:

1: Pour the milk into a large bowl, beat in the eggs, add the sugar and stir well together;

2: Pour the stirred milk and egg liquid into 2 small bowls to remove bubbles;

3: After the water in the pot is boiled, put the egg milk in it and cover a small dish in each bowl;

4: Stew over medium heat for 20 minutes, then sprinkle with chopped almonds.

What dish needs milk?

Raw materials for crispy fried milk: 0.5 liter of fresh milk, 80g of butter, half a can of condensed milk, millet flour 1/0g, coconut juice 1 can, water 1 cup, and salt1teaspoon. Crispy ingredients: 1 cup flour, 2 teaspoons lemon juice, 4 tablespoons millet powder. Then stir the crispy raw materials evenly. Take out the cooled raw milk, cut it into blocks and dip it in crispy raw materials. Heat the oil on medium heat, put the diced milk into the pot and fry until golden and crisp. Vegetables in Guo Jinjie: Rich in nutrition, milk helps to maintain the skin. Ingredients: 500ml milk, corn flour 100g, self-raising flour 1 cup (if not, it can be mixed with ordinary flour), and 70g sugar. Production method: 1. Put milk, corn flour and sugar into a pot to make milk slurry without powder particles, stir and cook with medium and slow fire until it is thick and solidified, and turn off the heat. 2. Pour it into a container, smooth it, and put it in the refrigerator to become a frozen milk cake (it can be faster to put it in a quick-freezing room). 3. Cut the frozen milk cake into small long squares. 4. self-raising flour mixed 3/4 cup of water, a little salt and oil into a crisp paste, and covered the crisp paste on the milk cake. 5. Fry in medium heat until the skin is golden, drain and serve. Crispy fresh milk: Material preparation: oil, starch, flour, yeast, sweet milk powder, condensed milk. Production process: 1. Making batter: put flour, condensed milk, oil, yeast and water into a container and mix well. The batter is thicker and the water-oil ratio is about 4: 1. Just leave it for about 30 minutes. 2. Making milk paste: put milk powder, water and condensed milk into a milk pot, add water starch after boiling, slowly add it until it becomes paste, thicker than batter, and pour it into a bowl to cool; There is batter on the left and milk paste on the right. I don't know if I can tell. 3. Knead the milk paste into an oval shape. 4. Pour in the thick batter; 5, oil frying, oil must be more, fried with hot; 6, after turning yellow, about two or three minutes, don't fry old; The finished product is crisp outside and sweet inside. Note: 1. When making milk paste, add more milk powder, less water and more condensed milk. If you use fresh milk, you must add sugar. 2, the batter should not be too thin, otherwise it will be too thin, and the milk will turn into water when frying. 3. Be sure to eat it while it is hot. If it is not sweet, you can dip it in condensed milk. Daliang fried milk Daliang fried milk is a typical example of "soft frying" in China cooking technology, which has a history of more than 70 years. It is made by mixing egg white with fresh buffalo milk, adding shrimp and shredded roast duck, frying in high-grade peanut oil, putting on a plate and sprinkling fried elemene. The color is pure white and can be eaten with chopsticks or spoons. This kind of milk is fragrant and soft, which is suitable for all ages in Xian Yi. Two tips for frying milk: first, you should not use ordinary milk, but use high-quality and heavy-fat buffalo milk, and you should not mix it with water. Because the fat content of buffalo milk is as high as 9%, and the fat content of cow milk is only 2%, low fat frying is easy to produce water and the milk taste is not outstanding; Second, pay attention to the temperature when making. If you eat too much, the milk will get old and not taste good. In order to cook this dish, I ordered fresh buffalo milk from a nearby dessert shop a few days ago, and took it home to make it immediately to ensure freshness. Unfortunately, there is no ready-made plum kernel at home, so we have to save it. Ingredients: 6 spoonfuls of buffalo milk (about 90ml), 5 egg whites, shrimp 1 slice, appropriate amount of shredded roast duck (or shredded ham and barbecued pork), and shredded onion (no need to preserve). Boil buffalo milk and break it up, add half a spoonful of corn starch, add a little salt to season shrimp, soak in oil to prepare egg white and break it up, add milk corn starch slurry, shrimp and shredded roast duck, and use salt. Ingredients: 5 Liang of fresh milk, fresh shrimp, sausage, a little vegetarian food, 3 pieces of protein, and millet flour 6 yuan. Production: 1, egg white with fresh milk, eagle corn flour seasoning for later use; 2. Stir-fry shrimps and sausages into fresh milk; 3. Heat the wok with oil, stir-fry the prepared fresh milk with soft frying method, and then put it on a plate with a little elemene and coriander on it. Tip: To make the fried milk tender, be careful not to use too much firepower and cook quickly. Draw inferences from others: China wood frog fried milk, mixed fruit fried yogurt. Four treasures fried milk raw materials: fresh milk, egg white, shrimp, fried plums, cooked chicken liver, ham, corn flour, salt, monosodium glutamate, raw oil ... >>

What simple dessert can milk make? Simple!

Crispy fried milk

Raw milk: 0.5 liter of fresh milk, 80g of butter, half a can of condensed milk, millet flour 1 10g, coconut juice 1 can, water 1 cup, and salt 1 teaspoon.

Crispy ingredients: 1 cup flour, 2 teaspoons lemon juice, 4 tablespoons millet powder, 4 tablespoons oil, 1 teaspoon baking powder.

Cooking process: stir all raw milk ingredients (except butter and corn flour) evenly, heat the pot until butter drips, add the evenly stirred ingredients into corn flour water, stir evenly while adding, cook with low heat, pour into a square plate, cool and put in a refrigerator. Then stir the crispy raw materials evenly. Take out the cooled raw milk, cut it into blocks and dip it in crispy raw materials. Heat the oil on medium heat, put the diced milk into the pot and fry until golden and crisp.

Vegetables in Guo Jinjie: Rich in nutrition, milk helps to maintain the skin.

Materials:

500ml of milk, corn flour 100g, self-raising flour 1 cup (if there is no flour), and 70g of sugar.

Production method:

1. Put milk, corn flour and sugar into a pot to make milk slurry without powder particles, stir and cook with medium fire and slow fire until it is thick and solidified, and turn off the fire.

2. Pour it into a container, smooth it, and refrigerate it into a frozen milk cake (it can be faster in a quick-freezing room).

3. Cut the frozen milk cake into small long squares.

4. self-raising flour mixed 3/4 cup of water, a little salt and oil into a crisp paste, and covered the crisp paste on the milk cake.

5. Fry in medium heat until the skin is golden, drain and serve.

Crispy fresh milk:

Material preparation: oil, starch, flour, yeast, sweet milk powder, condensed milk.

Production process:

1, making batter: put flour, condensed milk, oil, yeast and water into a container and stir evenly. The batter should be thicker, the ratio of water to oil is about four to one, and other appropriate amounts can be left for about 30 minutes;

2. Making milk paste: put milk powder, water and condensed milk into a milk pot, add water starch after boiling, slowly add it until it becomes paste, thicker than batter, and pour it into a bowl to cool;

There is batter on the left and milk paste on the right. I don't know if I can tell.

3. Make the milk paste into an oval shape.

4. Pour in the thick batter;

5, oil frying, oil must be more, fried with hot;

6, after turning yellow, about two or three minutes, don't fry old;

The finished product is crisp outside and sweet inside.

Description:

1, when making milk paste, add more milk powder, less water and more condensed milk. If you use fresh milk, you must add sugar.

2, the batter should not be too thin, otherwise it will be too thin, and the milk will turn into water when frying.

3. Be sure to eat it while it is hot. If it is not sweet, you can dip it in condensed milk.

Daliang fried milk

Fried milk in Daliang is a typical representative of "soft frying" in China cooking technology, which has a history of more than 70 years. It is made by mixing egg white with fresh buffalo milk, adding shrimp and shredded roast duck, frying in high-grade peanut oil, putting on a plate and sprinkling fried elemene. The color is pure white and can be eaten with chopsticks or spoons. This kind of milk is fragrant and soft, which is suitable for all ages in Xian Yi. Two tips for frying milk: first, you should not use ordinary milk, but use high-quality and heavy-fat buffalo milk, and you should not mix it with water. Because the fat content of buffalo milk is as high as 9%, and the fat content of cow milk is only 2%, low fat frying is easy to produce water and the milk taste is not outstanding; Second, pay attention to the temperature when making. If you eat too much, the milk will get old and not taste good. In order to cook this dish, I ordered fresh buffalo milk from a nearby dessert shop a few days ago, and took it home to make it immediately to ensure freshness. Unfortunately, there is no ready-made plum kernel at home, so we have to save it.

Ingredients: 6 tablespoons buffalo milk (about 90ml), 5 egg whites, 2 shrimps (1), a proper amount of shredded roast duck (or ham), and stir-fried elemene.

Boil buffalo milk and cool it. Add half a spoonful of corn flour and stir well.

Season the shrimps with a little salt and soak them in oil.

Beat egg whites well, add fresh milk sauce, shrimp and shredded roast duck, season with salt and chicken powder, and mix well.

Add a little more oil to the pot, heat it to 50%, add the milk slurry, stir-fry in one direction with low heat, add 1 tbsp oil twice in the middle, stir-fry and solidify, and sprinkle with the fried elements.

Complete the CD!

Ingredients: 5 Liang of fresh milk, fresh shrimp, sausage, a little vegetarian food, 3 pieces of protein, and millet flour 6 yuan.

Making:

1. Add egg white to fresh milk and season with corn flour.

Standby;

2. Stir-fry shrimps and sausages into fresh milk;

3. Heat the wok, add oil, and stir-fry the prepared fresh milk with soft sauce.

Methods Stir-fry fresh milk and put it on a plate. Add a little elemene and coriander to it.

Tip: To make the fried milk tender, be careful not to use too much firepower and cook quickly.

Draw inferences from others: China wood frog fried milk, mixed fruit fried yogurt.

Bao Si fried milk

Ingredients: fresh milk, egg white, shrimp, fried ... >>

What snacks can pure milk make, such as making pudding with QQ sugar?

You can make caramel pudding. It's simple. 1 add water to the white sugar, heat it, cook it until it becomes dark and has caramel flavor, and freeze the cooked caramel in the refrigerator 10 minute. 2. Put an egg into 250 ml of milk and stir evenly. The more even the dough, the more delicate the taste. 3. Pour the beaten eggs and milk into a frozen caramel bowl and steam for 10 minutes. Be sure to open the lid when steaming, otherwise it will become the steamed eggs you usually eat. 4 done.

This pudding is simple. I steamed it for breakfast this morning. It is very nutritious.

What ingredients can coconut milk be mixed with for cooking?

The method of potato muffin crisp milk introduces the cuisine and function in detail: delicious pastry technology: the material of fried potato muffin crisp milk: main ingredients: potato 100g, evaporated milk 1 bottle, coconut milk 1 bottle, condensed milk 1 bottle. Seasoning: sugar, custard powder, salad oil. Teach you how to make potato muffin souffle, and how to make potato muffin souffle is delicious 1. Wash the potatoes, shred them, and fry them in the oil pan until golden brown. 2. Light milk, coconut milk, condensed milk and sugar are poured into the pot and burned, and stirred into crispy milk slurry. 3. Freeze the crisp milk slurry in the refrigerator, change the knife and cut it into strips, hang auspicious soil powder, fry it in the oil pan until golden, put it in the plate, and add the fried potato shreds. Tips for making potato muffin crisp milk: When frying crisp milk, the oil temperature should not be too high, otherwise the crisp milk will turn black. The method of bergamot bag introduces the cuisine and function in detail: exquisite staple food, delicious cakes, dessert/snack technology: the production materials of steamed bergamot bag: main ingredients: 500g of low-gluten flour, 8g of yeast, 50g of sugar, egg 1, bean paste stuffing, baking powder, water, coconut milk and lard. Teach you how to make bergamot bags. The production method of bergamot bag is to eat low-gluten flour, yeast, sugar, eggs, baking powder, water, coconut milk and lard into dough, flatten it, wrap it in bean paste, knead it into a ball, knead it into an olive shape, flatten it with the palm of your hand, cut four small mouths with a knife on the wide side, make it into a bergamot shape, and steam it after baking. The practice of bat bag introduces the cuisine and its function in detail: fine staple food, delicious cakes, dessert/snack technology: the production materials of steamed bat bag: main ingredients: 200 grams of low-gluten flour, 4 grams of yeast, sugar 10 gram, water, baking powder, coconut milk, lard and milk yellow stuffing. Teach you how to make bat buns and how to make them delicious. 1. Mix low-gluten flour, baking powder, sugar, yeast, water, coconut milk and lard to make fermented dough. 2. After the yeast flour is flattened, the blank is rolled thin, wrapped with milky yellow stuffing, made into a bat shape, slightly puffed, and steamed for about 5-6 minutes. The practice of stewing chicken wings in coconut milk introduces the cuisine and its effect in detail: home-cooked recipe technology: making material of stewing chicken wings in coconut milk: main ingredient: 200 grams of chicken wings. Accessories: coconut 1 piece, coconut milk 20g, Sanhua brand plant milk 100g, cooked and thin ham 15g, and ginger slices 5g. Seasoning: 5 grams of Shaoxing wine, 2 grams of salt, 4 grams of monosodium glutamate and 200 grams of soup. Stewed chicken wings with coconut milk features: coconut milk is fragrant and salty. Teach you how to cook chicken wings stewed in coconut milk, and how to cook chicken wings stewed in coconut milk is delicious. 1. Cut chicken wings into pieces, and splash water for later use; Cut the ham into cubes of 1 cm; Peel the coconut skin and wash it. Cut horizontally at 1/5 near the coconut pedicle to form a "coconut cup". Gently pour out the coconut water for later use. 2. Wash the coconut cup, remove the residue and put it into the soup cup. String chicken nuggets, diced ham and ginger slices into a coconut cup with a toothpick. Heat the pot, add the soup, add the coconut juice, add salt and Shaoxing wine to boil, pour the coconut cup, cover the coconut, steam in a cage for 2 hours, take out the ginger slices, remove the froth, add coconut milk and Sanhuapai plant milk, mix well, steam in a cage for 5 minutes, then take out and add monosodium glutamate. The method of peanut paste introduces the cuisine and its function in detail: the production materials of delicious porridge soup peanut paste: main ingredients: water 2000 ml, four seasons treasure peanut butter 170 g, sugar 250 g, eagle millet powder 25 g, sticky rice flour 100 g, and appropriate amount of coconut milk. Teach you how to make peanut butter, how to make peanut butter is delicious. 1) Boil the water, add sugar to melt it, then add Sijibao peanut butter and boil it. 2) thicken with eagle corn flour and sticky rice flour, and add coconut milk after boiling.

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