1. Rice with elm seeds

1. Remove the stems from fresh elm seeds, rinse them with clear water several times, and control the moisture slightly.

2. Put the drained Ulmus pumila into a pot, and add a proper amount of flour or corn flour, so that every piece of Ulmus pumila should be stained with flour.

3. Half a spoonful of salt. Mix well.

4. Boil the water in the pot, and pour the elm covered with flour on the grass strainer (cage cloth is also acceptable).

5. cover the pot. Steam on high fire for 8 minutes.

6. Mix minced garlic, salt, vinegar, soy sauce, salt, monosodium glutamate, oil-sprinkled pepper and sesame oil, and pour it on the rice with elm money when eating. Second, the elm egg cake

1. Remove the tail of the elm, add salt to the water for ten minutes, wash and drain, wash and cut the shallots, and break the eggs;

2. Add eggs and water to the flour and mix well;

3. Add Ulmus pumila and shallot powder and mix well to form a batter. Add a few drops of vegetable oil and salt and mix well.

4. Heat the pan with a little vegetable oil until the oil is 7% hot, scoop a spoonful of batter, and shake the pan left and right twice;

5. spread the batter evenly in the pan, shake the pan after the batter is set and solidified, and fry until both sides are golden yellow. Iii. yuqian wowotou

1. Pick yuqian, break off the petals, wash and control the moisture. Cut scallion and ginger into granules respectively;

2. Add the diced onion, ginger, salt, miso and big oil, and mix well. (Vegetable oil is also acceptable);

3. Add flour and bean noodles. Use warm water to make soft dough for later use. Divide the dough into 12 parts and knead it into a circle for later use;

4. Make them one by one and put them in the steamer;

5. Cover the lid and steam it over high fire (about 15 minutes). Don't open the lid in a hurry. Wait 2-3 minutes to open the lid. ? Fourth, Yuqianer steamed bread

1. The baking powder is melted with warm water, and flour is added to form a smooth dough;

2. Picking and washing Ulmus pumila, adding salt and mixing well; Ferment the dough to twice the size, exhaust and knead evenly, add the elm root and knead evenly;

3. Knead the dough for a long time and cut it into agents with similar size; After the steamed bread is round on the hand, it is allowed to stand and ferment for 2 minutes;

4. Boil the water in a steamer, and put the steamed bread blank in it for 12 minutes. 5. Take off the stems of fresh Yucca, rinse it with clear water several times, and control the moisture.

2. Prepare fresh meat, finely chop green onions and ginger into pieces, and mix them with meat stuffing. (The minced onion and ginger must be added to the meat, which can stimulate the umami taste of the meat. If you don't like your good friend, you can replace it with Jiang Shui onion.)

3. Pour in the dried-up elm.

4, a spoonful of salt.

5, a little sesame oil.

6, half a spoonful of monosodium glutamate, stir well, and the dumpling stuffing will be mixed. (Because jiaozi eats the original flavor of elm money, it is mainly light and delicious, and the variety of seasonings is as few as possible, so it must not be a presumptuous guest.)

7. Take a dumpling wrapper and put the stuffing into it.

8. The edges are kneaded together, so you don't need complicated styles. You can eat them at home, and you should pay attention to a thin skin and a big stuffing.

9. Cooking jiaozi is very simple. Boil the water (more water, so as not to stick to the pot), put it in jiaozi, add a small bowl of cold water after boiling, and then boil; Then repeat it again, and it will be fine.

1. jiaozi must be dipped in juice, which can be simple but complicated.