Composition details
Rhubarb rice noodles, red dates, warm water of 40 to 50 degrees.
working methods
Prepare a proper amount of rhubarb rice noodles, wash red dates, remove the core and cut into small pieces, and warm the water appropriately.
Stir the flour quickly while pouring a few warm waters. Don't add too much water, just wet the flour, and don't add too much water, otherwise the finished product will be soft and brittle, and the taste will not be firm and strong.
To what extent do you add water? Grasping a handful of flour with your hand can knead it into a ball.
You can loosen it with a pinch, which means the water is just right. If it is not a ball, it means that there is less water, and then slowly add some water; If you can't get it loose, there is too much water. You can add some dry yellow wheat to neutralize it.
Crush the pimples in the yellow wheat and grind them into powder. Don't let the flour have big particles. The finished product is delicate and delicious.
Add red dates. There is no fixed proportion of red dates. If you like to eat red dates, you can add more or not.
Mix red dates and yellow wheat evenly.
Take a proper amount of flour and knead it into a circle, and hold it tightly with a little force. At this time, you will find that the surface is uneven and particularly dry. That's right.
Then we will prepare a small bowl, add some warm water in it, dip our hands in water or stick some water on the yellow rice flour, then hold it tightly and knead it into a circle. This will make the skin smooth and delicate, taste good and look better.
Treat all the original embryos in the same way.
Put cold water on the pot, spread a non-stick cloth to prevent sticking, and leave some gaps between each green embryo.
Cover the pot, steam for 25 minutes, and simmer for 3 to 5 minutes after turning off the fire. The process of stewing is also a process of slowly cooling down, which can avoid the skin from wrinkling, unsmooth and unsightly when it is suddenly cold.
The steaming time should be slightly adjusted according to the size of the rice cake until it turns golden yellow.
Take it out while it's hot, and it will stick when it's cold. You can take the rice cake out with a spoon dipped in water to prevent it from sticking.
The skin is smooth and delicate, golden and attractive, and it also exudes a burst of jujube fragrance.
It is hot and soft, but it is strong and easy to digest.
Ellie's idea
1. To make this kind of yellow wheat rice cake well, the most important thing is water quantity. Too much water will cause the finished product to collapse and the taste will be greatly reduced; Too little water will cause the dough not to be kneaded, and it is easy to loosen, and the taste of the finished product is too hard, which greatly reduces the taste of soft glutinous rice. This paper introduces in detail how to grasp the water quantity and do it.
2. Due to the high sugar content of red dates, it is not appropriate to add more. A little red dates can add a little flavor and sweetness to supplement iron. Those who like to eat pure yellow wheat can also eat without red dates, which are original and delicious.
3. You can make more rhubarb rice cakes at a time, air-dry them after cooking, then put them in fresh-keeping bags, refrigerate them for a short time, freeze them for a long time, steam them when eating, and they are as soft and firm as glutinous rice cakes. It can also be fried until both sides are slightly burnt or fried in oil pan, which is crisp outside and tender inside, which is another taste.
Breakfast is only the staple food, and the nutrition is not enough. Next, share my radish meatball soup, which is delicious, refreshing and promotes digestion.
Composition details
Meat, onion, ginger, radish.
Seasoning: salt.
working methods
Add salt, Jiang Mo and chopped green onion to the meat stuffing, stir well, then add a small amount of water, beat clockwise for many times until the meat is thick, and marinate for 20 minutes. Adding water and curing are the keys to make meatballs tender and smooth.
After pickling, round the meatballs. This step can be done according to personal habits. I am used to cooking them all before cooking.
Add some water to the pot, pour in the radish, add some onion and ginger, and boil over high heat.
After boiling, turn to medium heat and continue to cook until the radish is almost soft before putting the meatballs.
Cook until the meatballs change color and float completely. Add some salt and chopped green onion and mix well.
We have no lard at home. If you have lard at home, you can add a little lard to enhance the fragrance and taste. Fresh and juicy, no firewood is needed, and the meatballs are beaten with water, which is refreshing and not greasy.
Ellie's idea
1. The meatballs I made are very small, just wait until the radish is almost soft before adding them. The purpose is to ensure that meatballs and radishes are cooked almost at the same time, so as to avoid meat aging caused by long-term heating of meatballs and affect the tender and smooth taste, and also to ensure that radishes are soft and delicious.
2. If you want low fat, you can choose 19 lean meat. If you want a more fragrant and slippery taste, you can choose 28 lean meat with a little fat, which is fragrant and smooth.
3. Radish and meat are classic collocations, which complement each other and promote digestion.
Fried lettuce
After the oil is hot, add chopped green onion and pepper rings and stir-fry until spicy, then add oil wheat vegetables and stir-fry quickly until it is broken, and add a little salt to stir-fry until the taste is even.
Quickly stir-fry and reduce heating time can preserve nutrients to the greatest extent, and the light green color is more attractive. Season with a little salt, it is fragrant and refreshing, nutritious and healthy.
Walnut kernel, home-made peanuts.
The method of roasting peanuts can be found in/item/7035162214126453256/,which contains detailed methods of roasting peanuts. Crisp and delicious after cooling, healthier without oil and salt, and can be used as snacks or snacks, which is super delicious.
Decorate with oranges and tomatoes.
The standard of breakfast every day: combination of thinness and thinness, meat and fruit, and a small handful of nuts for health tonic.
# Eating in China # # My breakfast diary # # Food #