Recipe name: Lima 1 steamed rice cake. Prepare food in advance: sugar: 5g, vegetable oil: 5g, cooked Lima 10g, low-gluten flour: 20g raw egg: 1 (about 50g). 2. Knock the raw eggs into the bowl, pour in the sugar and add a little lemonade. 3. Put a pot of warm water below, and use electric egg beater to deliver the eggs at low speed until the head of the egg is broken, so you can easily draw the character "8". 4. Pour in the vegetable oil, sift in the low-gluten flour and stir evenly with a scraper. 5. Pour into Lima and mix well again. 6. Pour the mixed batter into the grinder and gently shake the exhaust port. 7. Put the rice cake on a wok and steam it in cold water for 5min, 20min, and then simmer for 5min. 8. A fluffy steamed rice cake made of Li Mai is finished! Pale yellow steamed rice cake, sweet and tender with a bite, with a little bump of plum and wheat, super delicious ~ treasure moms remember to give themselves a piece.
To focus, you need to soak for 4 hours in advance. Soaking is beneficial to remove saponin from barley skin, which will become loose after absorbing enough water, making barley easier to boil. When sending whole eggs, make sure that there is no water or oil in the egg beating basin, otherwise the eggs will not be sent out. When mixing the batter, use the J-shaped mixing technique to avoid gluten and demulsification of the batter. Lemonade is easy to kill and can remove the smell of eggs. When the eggbeater mentions beating the head of the egg, it is easy to draw the word "8", which can't fade immediately, indicating that the raw egg has been killed. In nutritional catering, steamed rice cakes belong to the staple food category. Therefore, it is suggested that Ma Bao mix some vegetables and meat products to help the baby get the nutrition he needs every day.