Method for making crisp fresh milk
Food and Efficacy: Delicious Cake
Making materials of crisp fresh milk:
Ingredients: Raw 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, salt1teaspoon. Crispy ingredients: 1 cup flour, 2 teaspoons lemon juice, 4 tablespoons millet powder.
Characteristics of crisp fresh milk:
Milk is rich in nutrition and helps to maintain the skin.
Method for making crisp fresh milk:
(1) Stir all raw milk ingredients (except butter and corn flour) evenly, heat the pan until butter drips, add the evenly stirred ingredients into corn flour water, stir while adding, cook on low heat until cooked, pour into a square dish, cool and put in the refrigerator.
(2) Stir the crisp raw materials evenly. Take out the cooled raw milk, cut it into blocks and dip it in crispy raw materials.
(3) Heat the oil on medium heat, and fry the diced milk in the pot until golden and crisp.
Dandan Noodles 1
Ingredients: 500 grams of wheat flour, 0/00 grams of winter vegetables/kloc, 200 grams of pea tips.
Seasoning: soy sauce 125ml, onion 50g, sesame sauce 75g, pepper powder 2.5g, Chili oil 100g and garlic powder 50g.
Dandan Noodles 1
1. Mix flour with 500g Fuqiang powder and125mg water, roll into pieces after mixing, and then cut into fine noodles.
2. Put the above seasoning (5 bowls) into 5 small bowls, add a small amount of broth to each bowl, and take it out and put it into the bowl when the noodles are cooked.
Dandan Noodles 2
Ingredients: noodles (raw) and soybean sprouts.
Seasoning: a little salt, sesame oil, 1 spring onion, 2 parsley, chicken juice, water, Chili oil, peanuts and sesame seeds.
Dandan Noodles's practice 2
Material assembly drawing:
1, serve, pull the line.
2, preparation-three strokes:
1) Add water to the pot, bring the noodles to a boil and cook them until they are not cooked.
2) Wash vegetables, chop parsley, cut shallots into chopped green onions, pick bean sprouts, cook them in boiling water, and choose seasonal ingredients.
3) A spoonful of chicken juice with enough boiling water to make chicken soup is lazy, but it tastes good.
3, open training-two types:
1. Add the baked bean sprouts and hot chicken soup to the bowl, drop sesame oil, add red oil and appropriate amount of salt.
2. After about three minutes, put the cooked noodles into the bowl, sprinkle with chopped green onion, peanuts and cooked sesame seeds, and finally add coriander and mix well.
Dandan Noodles 3
Practice in Dandan Noodles 3
Composition:
500 grams of round fine noodles, 50 grams of Chili oil, soy sauce and onion, 35 grams of sesame sauce, 2.5 grams of monosodium glutamate, 0/00 gram of Sichuan food/kloc, 20 grams of melted lard and sesame oil.
Features: Dandan Noodles is a famous snack in Chengdu. Roll the flour into noodles, cook it, and scoop in the fried pork powder. The cooked noodles are very thin, the marinade is crisp and fragrant, salty and slightly spicy, and the aroma is tangy and very tasty. This dish is widely circulated in Sichuan and is often used as a banquet snack.
The most famous Dandan Noodles is Dandan Noodles, which was founded by a street vendor named Chen Baobao in Zigong at 184 1. It was originally named after peddling along the street with a burden on its back. Dandan Noodles, who used to walk around in Chengdu, used a copper pot to separate two compartments, one for cooking noodles and the other for stewing chicken or hooves. At present, most of Dandan Noodles in Chongqing, Chengdu, Zigong and other places have changed to stores, but they still maintain their original characteristics, especially Dandan Noodles in Chengdu.
Operation:
Wash Sichuan food slightly, cut it into fine powder with onion, and put it in 5 bowls, and then put other seasonings in each bowl for later use; Boil the water in the pot, and cook the noodles in the pot and eat them in bowls.
Dandan Noodles 4
Dandan Noodles's approach
Dandan Noodles is a famous snack in Chengdu. Roll the flour into noodles, cook it, and scoop in the fried pork powder. The cooked noodles are very thin, the marinade is crisp and fragrant, salty and slightly spicy, and the aroma is tangy and very tasty. This dish is widely circulated in Sichuan and is often used as a banquet snack.
Making material
Sliced noodles 1000g, pea sprouts 100g, sesame sauce 100g, soy sauce 120ml, 50ml of balsamic vinegar, monosodium glutamate, mashed garlic, chopped green onion, pepper noodles, 200ml of red oil, 400ml of chicken soup and 20g of pepper seeds.
working methods
Raw material formula
500g of flour, red pepper oil100g, 75g of sesame sauce, 50g of Sichuan food100g, 50g of chopped green onion, 2.5g of pepper noodles, 20g of red soy sauce120g, 50g of minced garlic and 200g of pea tips.
manufacturing method
1. Mix flour with 500g Fuqiang powder and125mg water, roll into pieces after mixing, and then cut into fine noodles.
2. Put the above seasoning (5 bowls) into 5 small bowls, add a small amount of broth to each bowl, and take it out and put it into the bowl when the noodles are cooked.
Product features: spicy and bright red.
The method of preserved egg lean meat porridge 1
Material: rice150g.
Accessories: pork 100g, 2 preserved eggs.
Seasoning: appropriate amount of onion, a small piece of ginger, a parsley, 5g of salt, 3ml of sesame oil and 2l of water.
1. Wash the rice, add water, pour in sesame oil and stir well, then set aside and soak for 30 minutes. Peel and shred ginger, and chop leek. Cut the preserved egg into small pieces
2. Slice the meat first, then shred it, and finally cut it into small particles. Put it in a bowl, add 1/4 teaspoons (1 g) of salt, stir well and marinate for 20 minutes.
3. Pour water into the pot. After the fire boils, pour the meat into the pot and cook for a while. When there is floating foam on the water surface, skim it off thoroughly with a spoon, then pour in half of the preserved eggs, and then pour in the shredded ginger. After cooking for about 2 minutes, pour in the soaked rice, cook for 40 minutes on low heat, and stir in the same direction with a spoon every 5 minutes to prevent preserved eggs from sticking to the bottom of the pot.
Practice of preserved egg lean meat porridge II
Ingredients: 200 grams of fragrant rice, 2 preserved eggs, and appropriate amount of pork.
Accessories: dental floss, vegetable oil and water.
Seasoning: salt, a small piece of ginger.
1, rice for porridge, Thai fragrant rice, the porridge cooked is particularly soft. Soak porridge and rice in advance: after about half a bowl of rice is washed, mix it with 2 tablespoons of oil, 1 half a teaspoon of salt and a little water (2 teaspoons) and marinate for at least half an hour. Although a lot of oil is used, the oil will volatilize in the process of cooking porridge, which will make rice and cotton rot, so it is not greasy.
2. Preserved eggs are shelled and cut into small pieces. Put a lot of water in the pot, and then put the materials when it is boiled. Put shredded pork and ginger slices first, don't turn down the heat. When the shredded pork is put in boiling water, the outside part will be cooked and hardened by heating, and the gravy will be sealed inside, so that the porridge meat will not taste bad after cooking.
3. Then add the marinated rice and a chopped preserved egg when the water boils again. After boiling, cover and simmer for about five minutes, then simmer for about forty minutes on the lowest fire. And this first preserved egg is chopped and cooked with porridge, and the preserved egg will melt and blend into the taste of porridge.
4. Add the other half of preserved eggs and continue to simmer for about 20 minutes. The second preserved egg can be cooked in 20 minutes, without lime smell, and it becomes soft and smooth at the same time. When eating porridge, you can also eat preserved eggs, because the meat has maintained a certain flavor because it has been cooked, which is particularly delicious.
5, the porridge cooked in this way does not need to be salted, delicious and easy to digest. If the porridge is a little sticky, please don't pull the sticky skin on the bottom of the pot with a spoon, or the porridge will have a mushy taste. We usually put a light spoon at the bottom of the pot and cook it with porridge. When the water boils, the spoon is also driven to prevent the porridge from sticking to the bottom. Finally, put it in a bowl and sprinkle some floss. It's nutritious and delicious!