The plants and animals that grow in the frigid zone are usually the ones that have more stable fat arrangement and are less likely to solidify, which are all high-quality oil components. So you can choose not processed pine nuts, once grab a little bit as a snack to eat, can protect the heart blood vessels.
How to eat the most healthy: pine nuts high calorie, usually sprinkled on the rice dishes, eat a little bit of good
Chicken rice pine nuts
Materials: 300 grams of chicken breast, pine nuts half a bowl of rice, 1 tbsp. ginger wine juice, egg whites, pepper, sesame oil, salt, monosodium glutamate, moderate amount of each.
Method:
1. Mince chicken into a puree and marinate with marinade for 20 minutes.
2. Pine nuts fried in oil until golden brown, fish out and drain the oil.
3. Keep the oil 60% hot, pour in the chicken mushrooms and stir-fry for about 2 minutes, see the meat change color, lift up and drain the oil.
4. Pine nuts into the bottom of the plate, chicken on top can be.
Pine nuts yellow dry cake
Raw material recipe:
Tide glutinous rice flour 19.25 kg tide Japonica rice flour 7.5 kg sugar 9.5 kg pine nuts 2 kg sugar cinnamon 300 grams of caramel color moderate
Methods of production:
1. muffin rice flour dough modulation: the sugar, caramel color, tide rice flour and mix together, through the coarse sieve. Modulation basically do not add water, if you want to add water, the amount of water should be determined according to the moisture content of the tide of rice flour, too much water will make the cake material into clumps, seriously affecting the operation and the quality of products. Add the amount of caramel color to the product was brown prevail. Cake modulation should not be mixed, mix and mix well.
2. Molding: take 1/4 of the cake mix into the pre-skewered pine nuts (with a knife, each pine nut skewered into four pieces) and sugar cinnamon for the center; the remaining 3/4 divided into two, successively sifted into the steamer with a coarse sieve as the bottom and surface. Finally, use the 60 mesh sieve of fine flour hanging noodles, and then use a special tool to smooth, with a long knife in the surface of the cake cut more dense cross ribbing, horizontal lines thicker, vertical lines slightly thin.
3. Steaming: Steam for about 30 minutes, then cover the pot with a lid and simmer to steam for a full steam.
4. Cutting: after the products out of the steamer, you can cut the side of the generation should be.
Quality standards:
Morphology: long strip, complete and uniform block.
Color: brown, with pine nuts embedded in the middle.
Organization: fine powder, no sugar grains, no impurities.
Taste: fluffy and sweet, with a soft and sticky, caramelized sugar and pine nuts flavor, no peculiar smell.
Pine Nuts Fish Nuggets
Main Ingredients: 10 taels of fish meat (can choose spotted meat or mackerel meat) (400 grams), 1 egg, 1/2 cup of cornstarch, 2 tablespoons of pine nuts, 2 taels of mixed vegetables (80 grams), 2 cloves of garlic.
Information: Marinade: 1/2 teaspoon each salt and sugar, a pinch each sesame oil and pepper, 2 teaspoons cornstarch, 2 tablespoons egg white. Thickening ingredients: 2/3 cup water, 2 tablespoons white vinegar, 3 tablespoons ketchup, 1/2 teaspoon salt, 3/2 tablespoon sugar, 1 tablespoon cornstarch.
How to make: 1: Rinse and dry fish, cut into thick pieces, add marinade ingredients and mix well, marinate for 20 minutes; mix eggs, chop garlic, and put pine nuts in a grill or Fire Bureau oven to toast.
2. Heat half a wok of oil, fish pieces stick on the egg, then stick on the cornstarch, put the wok on medium heat and fry until golden brown, remove, filter the oil, and then put back into the wok and fry until crispy, remove.
3. Heat 1 tablespoon of oil in a wok, sauté the garlic and mixed vegetables, pour down the gravy and bring to a boil, pour over the fish and sprinkle with toasted pine nuts.
Tips: Pine nuts, also known as pine nuts, are available at grocery stores, and it's best to store leftover unroasted pine nuts in the refrigerator to keep them fresh
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