6 kinds of popular special snacks, every time you visit the scene is always greedy, detailed practice to share with you
Spring is in full bloom, and the scenic spots are bustling with more people traveling to enjoy spring. Every time I return to the scenic area in addition to enjoying the beauty, but also will be attracted by the surrounding delicious snacks. Its taste and texture always make me stop and taste a little, and then learn to do it yourself can also occasionally do a do-it-yourself to relieve the craving. Today I like to eat 6 kinds of snacks to share with you, so you can also easily master its practice.
Sugar and Oil Poop
Ingredients: 200g glutinous rice flour, 150g boiling water, 1 tsp white sesame seeds, 1 tsp brown sugar, 1 tsp granulated sugar, 1 tsp maltose
1, this a snack, brown sugar is the main flavor. Therefore, when buying brown sugar, pay attention to the quality of brown sugar. A good brown sugar has a good color and flavor, and it is easy to clump in a powdered state. The nutrition and usefulness of brown sugar is very good, so you can have some at home for emergencies.
2, the choice of glutinous rice powder is also crucial, the market brand of glutinous rice powder is quite a lot. No matter what brand you choose, be sure to buy water-ground glutinous rice flour. Because of the relative fine texture of water-ground glutinous rice flour, the things made will be delicious.
Pour the required glutinous rice flour into the basin, then boil hot water and pour it in. When pouring the water, pay attention to the technique.
3: Take a pair of chopsticks and stir while pouring hot water until the glutinous rice flour becomes a floury state. Then put on disposable gloves and knead the glutinous rice flour into a dough. Then, according to the size you want, pull off a small piece and knead it into a circle and then flatten it slightly. (When pouring in the hot water, be a little more controlled. The final state of the dough is a neutral state that is not dry or sticky.)
4, and then dry pan pour in the required white sesame seeds, use the JiuYang induction stove on medium to medium heat to roast the white sesame seeds ShengShan set aside.
5, then you can start frying glutinous rice dumplings, the pan heat an appropriate amount of oil using medium to low heat to glutinous rice dumplings fried on both sides until slightly browned state.
6、After all the glutinous rice balls are fried, set them aside and use the heat of the oil to fry the sugar. Then pour in a small bowl of water, and pour in brown sugar and maltose and bring to a boil, stirring while cooking so that it all melts.
7, finally poured into the spread before the preparation of glutinous rice dumplings, cook until half closed and then sprinkled with previously fried white sesame seeds as a garnish to enhance the flavor.
Crust: 500g of plain flour, 300g of boiling water, 2g of fine salt
Ingredients: 1 large handful leek, 1 small handful sweet potato vermicelli, 1 small handful shrimp skin, 150g cabbage, 3 eggs, 2 small green onions, 1 tsp chicken broth, 1 tsp MSG, 1 tbsp soy sauce, 1 tsp salt, ½ tsp soy sauce, 3 turns pepper, pinch five spice powder, 3 slices ginger, 2 slices allspice, 1 star anise, 2 slices cinnamon
1, the production of leek box flour choose gluten flour is also known as the market "ordinary" flour, pour the flour into the basin and then sprinkle a little fine salt. Then boil water, the water temperature is about 90 degrees while pouring into the basin and stirring with chopsticks into flocculent. Then put on disposable gloves to knead the dough and cover with plastic wrap and let it rest for 30 minutes before using.
2: While the dough is resting, start preparing the filling. The sweet potato vermicelli must be soaked in advance and the soaking time is expected to be most of the day. If you don't like sweet potato vermicelli, you can also use vermicelli instead or not add it. In addition to a large amount of chives you must also prepare a small handful of shrimp as a flavor adjustment. In addition, I also added a little cabbage, cabbage taste good and must be sweet after adding the taste can be a higher level.
3、Heat a moderate amount of oil in a pan and pour in the beaten egg when the oil temperature rises to 60% heat. Use a pair of wooden chopsticks to stir the eggs clockwise to naturally become flocculent, stir-fry a few times and set aside.
4, re-pour a little more oil into the pot, put the old ginger and spices to stir the aroma. When the ginger and spices turn brown, pick out and discard, then pour in the shrimp skin for stir-frying. Shrimp skin stir-fry until browned, put small chopped onion stir-fry together to get the flavor.
5, then pour in chopped cabbage for stir-fry, stir-fry a few times and then pour in sweet potato vermicelli together and stir well. Then pour in the previously prepared egg floss, add seasoning as needed and toss well to turn off the heat.
6: Leave the fried filling to cool completely, then pour it into the bowl with the chopped chives and toss well. One thing to note here is that you must wait for the filling to cool completely before tossing it.
7, the filling is ready, and the dough is completely ready. According to the size of the leek box to be made, pull out a small piece of dough, knead it and roll it into a thin round skin and then wrap it with the filling. The shape of the leek box can be round or half-moon or dumpling according to personal preference, but the seal must be tight to prevent bursting of the filling.
8, all wrapped up after you can start frying, the pan hot appropriate amount of oil. Heat to 60% oil temperature over medium-low heat, then turn over and fry for a while. Fry for a few moments and then turn over, so that both sides slowly fried into a golden brown can be. Do not fry at high heat, as uneven maturity will affect the taste.
Pearl Milk Tea
Ingredients: 5g black tea, 500g light milk, 3 tbsp granulated sugar, 60g tapioca flour, 10g sweet potato starch, 45g purified water, 25g brown sugar powder
1, black tea, black tea is the whole milk tea flavor of the place. A good black tea not only has a good color, but also has a very good flavor. So when choosing tea leaves, you should try to pick good quality ones, and not all tea leaves can be used to make pearl milk tea. In the normal practice, only black tea and pu-erh are suitable and black tea is definitely the first choice.
2, after the black tea is ready, first we start making pearls in pearl milk tea. Pour the required brown sugar into a small pot, add the right amount of water and bring it to a boil.
3: Boil and melt the brown sugar water, slowly pour it into the pot of tapioca flour and sweet potato starch. Stir while pouring and then knead evenly.
4, at this time, while the remaining heat, according to their own needs rolled into small pearl balls set aside. If you don't plan to cook them after rolling, remember to sprinkle some dry powder on the surface and save them.
5, pour an appropriate amount of water into the pot to boil, and then put the pearl balls cooked over medium-low heat and set aside.
6, milk pot pour 500 grams of evaporated milk, then pour in black tea leaves slowly cook for a while on low heat. Then turn off the heat and stir for a while to filter out the tea residue, and then add the right amount of granulated sugar according to your taste.
7, the final combination of pearls and milk tea together, this is the pearl milk tea that everyone likes to drink.
Tea Leaf Egg
Ingredients: 20 eggs, 1 pinch of black tea, 2 slices of cinnamon, 3 slices of allspice, 1 strawberry, 4 star anise, a pinch of cumin, 2 tbsp of soy sauce, 2 tbsp of dark soy sauce, a pinch of salt
1, tea eggs for the egg requirements are relatively basic no, but the eggs will be slightly shrunk after a long time of brining. So when preparing to make tea eggs, pick some relatively large eggs. Furthermore, because it takes a long time to make, it is recommended to make more if it is disposable.
2、If the meat of the tea egg is the egg, the spice must be its soul. The two complement each other without one, and the choice of tea leaves inside the spices is crucial. Because not all tea leaves can be used to make tea eggs, in a variety of tea leaves I recommend so two kinds of tea leaves to do tea eggs. One is black tea, and the other is pu-erh tea.
3. After everything is ready, you can start making it. Put the required spices and tea leaves into a cotton bag to prevent the spices from floating around.
4, then you can cook the eggs, eggs cleaned and cold water into the pot slowly cooked.
5: Soak the hard-boiled eggs in cold water, then take a small spoon and gently crack all the hard-boiled eggs.
6, this time to find a pot to add a lot of water, add spices as well as seasoning high heat boil to low heat cook for half an hour. Then add all the eggs and cook on the lowest heat for several hours.
Fried egg dumpling
Ingredients: 500 grams of dumplings, 2 eggs, 2 small onions, 1 pinch of black sesame seeds, and
1, dumplings are prepared according to personal preference, no matter what the flavor can be as for the shape of course, it does not matter. If you buy frozen dumplings, then take out the refrigerator in advance and leave at room temperature for half an hour to thaw a little more convenient frying.
2: Adjust the eggs according to the amount to be fried, crack the eggs into a bowl and stir them up and set aside. If you are sensitive to the smell of fishy eggs, you can turn to grind a little pepper and stir together.
3, dry the pan and pour two spoons of oil to grease the bottom of the pan, heat to 40% of the oil temperature to spread the dumplings neatly and then pour in the water until the dumplings are "flush with the waist".
4, cover the pot and simmer until the water is reduced, this time you can see the dumplings obviously cooked. Stir the previously prepared egg mixture a few times and pour it along the gaps between the dumplings to level them.
5: Fry slowly over medium-low heat until the egg mixture is completely solidified, then sprinkle with a pinch of black sesame seeds and chopped green onion. After a few moments, you can turn off the heat and serve.
Ingredients: water-ground glutinous rice flour 500g, sticky rice flour 150g, red bean paste 500g, mugwort juice 350g, lard 20g, boiling water 80g
1、Prepare the right amount of red bean paste
2, mugwort juice can be played and filtered by themselves, you can also directly buy ready-made
3, pour the sticky rice flour into the basin and add boiling water to stir and stir into flocculation, then pour in the glutinous rice flour and stir and stir then add part of the mugwort juice and stir.
4, then add the right amount of lard together (do not like lard you can switch to salad oil or corn oil)
5, mugwort juice must be controlled, because the glutinous rice dough absorbency of each different. Do not pour it all in at once, the dough is not cracked or dry enough to knead into a ball
6: Take fifty grams of dough and wrap it with thirty grams or more of red bean paste filling
7, tightly closed and rolled into a ball slightly flattened, placed on the steamer for 15 to 20 minutes on high heat to steam.
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