This article intends to tell readers how to make mung bean crust and red been filling mooncake. You will know how to make it after you read our article. It is very easy to do as long as you are patient to read over the practices.
The practice of mung bean crust:
Soak the mung beans for two hours, rinse them well, put them in an electric pressure cooker and cook for 30 minutes. Put those cooked mung beans into the juicer to make a juice, filter the bean dregs with a colander and get the juice. Add a certain amount of mung bean juice to the flour, put it in a bag and let it rise for 20 minutes, knead it into a green dough, divide it into 25 grams and squash the dough.
This piece intends to show you how to make quick biscuit cake recipe.
20 grams of water
75g caster sugar
80 grams of ground peanuts
1 pack of biscuits
100g pure milk
100g Chocolate sauce
The practice of biscuit cake:
The eggs are quickly beaten with an electric whisk until the color becomes lighter for later use.
Boil the water and sugar to 125 degrees until it becomes a little thick with a spoon.
Continue beating the eggs, adding the cooked sugar water while beating, and continue beating until the temperature drops.
Beat the eggs and sugar water until the outside of the utensil is not hot. While beating, add the butter that has softened at room temperature in portions and stir evenly.
Finally add the chocolate sauce and stir well.
Take 6 biscuits and arrange them, brush the milk to soak the biscuits.
Spread butter cream on the biscuits with a small spatula.
Sprinkle ground peanuts evenly on the cream.
Spread some butter cream on the ground peanuts.
Then cover with a layer of biscuits (6 pieces), then brush the milk to soak the biscuits in the same way, and sprinkle the cream with crushed peanuts.
Lay a total of three layers, put the biscuits (6 pieces) on the top layer, and brush the milk to soak the biscuits.
Sprinkle with chocolate butter cream, evenly sprinkle ground peanuts on the surface, put it in the refrigerator for a few hours until the cream is solidified. Easy to take out, cut into small pieces with a knife and eat.
This article will introduce eight major Chinese food. Even if you have never been to China to taste these food, you will understand how these food are used and the cultural background behind them after reading this article.
1. Peking duck
Roast duck is a famous Beijing dish with a world reputation. It was developed by the Han nationality in the Ming Dynasty and was a royal food at that time. The ingredients are high-quality meat duck Peking duck, roasted on charcoal fire, the color is ruddy, the meat is fat but not greasy, and the outside is crispy and tender inside. Beijing roast duck is divided into two major schools, and Beijing’s most famous roast duck restaurant is also the representative of the two schools. It is known as “the world’s delicacy” for its red color, tender meat, mellow taste, and fat but not greasy characteristics.
2. Laba Congee
On the eighth day of the twelfth lunar month, you must drink a bowl of hot Laba porridge. The custom of drinking Laba porridge also began in the Song Dynasty. It comes from Buddhism. I just said that the Song Dynasty paid great attention to the use of porridge for health preservation. In terms of health, it also has another meaning. On the eighth day of the twelfth lunar month, it is used to honor the gods of all walks of life, to pray, thank the gods for the harvest, and hope that the weather will be smooth in the coming year.
Laba porridge is cooked with yellow rice, white rice, river rice, millet, water chestnut rice, chestnuts, longan, red dates and other ingredients. It has the effects of improving eyesight, laxative and soothing the nerves. Drinking Laba porridge regularly can effectively prevent hyperlipidemia, hypertension, and cardiovascular disease.
Dumplings are an ancient traditional noodle dish of the Han nationality. They are deeply loved by the Chinese people. They are a must-eat for the Spring Festival every year in most parts of northern China. In many provinces and cities, there is also a habit of eating dumplings during the winter solstice. Dumplings are also commonly found in southern regions. This food. According to legend, it was invented by Zhang Zhongjing, a medical sage of Nanyang in the Eastern Han Dynasty. The history of dumplings has gone through a long and gradual process. In the late Ming Dynasty, Zhang Zilie made a good explanation: Fenjiao, northerners read Jiao Jiao, because they call dumpling bait, they are fake dumplings.”
Moon cakes are a prestigious traditional snack of the Han nationality, a traditional festival food that is loved by the Chinese people. The moon cakes are also round and are eaten by the family. It symbolizes reunion and harmony. It is a must-eat on the Mid-Autumn Festival. Ancient moon cakes were eaten as sacrifices on the Mid-Autumn Festival. It is said that the custom of eating moon cakes on the Mid-Autumn Festival began in the Tang Dynasty. In the Northern Song Dynasty, it was popular in the palace, but it also spreads to the people. At that time, it was commonly known as “small cake” and “yue tuan”. In the Ming Dynasty, it became a common dietary custom for the whole people.
Today, there are more varieties and different flavors from place to place. Among them, Beijing-style, Soviet-style, Cantonese-style, Chao-style and other moon cakes are widely enjoyed by people from all over China.
Tofu is a traditional soy product of the Han nationality. It is a green and healthy food invented by Liu An, the alchemist king of Huainan in the Han Dynasty. It was born on the Bagong Mountain between Shou County and Huainan City, Lu’an City, Anhui Province, so Shou County is also known as the hometown of tofu. The birth of tofu completely changed the fate of soybeans. Tofu makes it easier for the body to absorb and use soy protein; The soft and flexible personality of tofu leaves great room for creativity for Chinese people who are good at cooking. Therefore, tofu has been made into a wide range of dishes to suit people’s tastes and preferences in different regions. All these have sublimated ordinary soybeans.
Today, tofu has a history of more than 2,100 years, and is deeply loved by the people of our country, neighboring countries and people around the world. So far, it has a complete range of varieties, a wide variety of patterns, unique flavor, simple production process and convenient eating. Tofu is high in protein, low in fat, and has the effects of lowering blood pressure, lowering blood fat and lowering cholesterol. It is a good delicacy that can be used both raw and cooked, suitable for both the young and the old, to maintain health and maintain longevity. In Huainan City, Anhui Province, the hometown of Huainan King Liu An, there is an annual Tofu Culture Festival on September 15th.
6. Lanzhou Ramen
Lanzhou beef noodles, also known as Lanzhou beef noodles in clear soup, is a local snack in Lanzhou, Gansu Province. The legend originated in the Tang Dynasty. It is based on the unique flavor of “the soup mirror is clear, the rotten meat is fragrant, and the noodles are fine” and “one clear, two white, three red, four green and five yellow”, one clear (tangqing), two white (radish) White), three red (chili oil red), four greens (pariander, garlic green), five yellow (noodles yellow bright), have won praise from customers at home and even around the world.
Lanzhou Ramen was rated as one of the three major Chinese fast food by the China Cuisine Association, and has been reputed as “China’s No. 1 Noodle”.
7. Hot pot
Hot pot originated in Luzhou, Sichuan. It was called “antique soup” in ancient times, and it was named after the “gudong” sound made when the material was poured into boiling water. It is an original Chinese cuisine with a long history. According to textual research, the Eastern Han cultural relic “Wotou” unearthed after liberation is a hot pot.
The hot pot in our country has a long history.
Zongzi, also known as “corn millet” and “tube dumplings”, is a traditional holiday food of the Han nationality during the Dragon Boat Festival. It is made by steaming glutinous rice wrapped in zong leaves. The legend was passed down to commemorate Qu Yuan. It is a traditional food with the deepest cultural accumulation in Chinese history and is deeply loved by people. In December 2010, two physical zongzi were unearthed from the Song Dynasty tomb in De’an County, Jiangxi Province. According to textual research, this is the earliest physical zongzi in the world.
As early as the Spring and Autumn Period, the “tube palm” appeared, and the rice dumplings combining medicine and food began to appear in the Liang Dynasty. Until now, on the fifth day of the fifth month of the lunar calendar every year, Chinese people have to soak glutinous rice, wash zong leaves, and wrap zongzi. This custom has also spread to North Korea, Japan and Southeast Asian countries.
This article will introduce moon cake culture, five common moon cakes, and focus on the recipes and ingredients of Cantonese five-kernel moon cakes.
Moon cake culture
Mid-Autumn Festival has been an important festival in our country since ancient times. Chinese people pay attention to reunion, and the most complete day of the Mid-Autumn Festival of the year is naturally family reunion. During the three-day holiday, many people travel thousands of miles get together and leave in a hurry, but family members gather around the table. The reunion dinner and the moon cake I ate must be better than all the delicacies.
Chinese Mid-Autumn Festival is inseparable from family members, and moon cakes are indispensable. When it comes to Chinese Mid-Autumn Festival moon cake culture, it is impossible to sum it up with dozens of pages. China’s five thousand years of cultural heritage can also be seen in moon cakes. There are many types of moon cake, and the taste is even more fantastic. The five-nut moon cakes that everyone discussed enthusiastically in the past few years have become hot searches on the Mid-Autumn Festival.
Through the evolution of history, the connotation of moon cakes has been enriched, and the status has been improved. It is not only a kind of food, but a symbol of “culture”. Eating moon cake is actually a kind of culture, a kind of atmosphere and a kind of emotion.
Modern moon cakes are also very particular about packaging and decoration. With the continuous improvement of people’s living standards, moon cake packaging is constantly rising in terms of grade, and the craftsmanship tends to be exquisite. The reproduction of moon cake culture is reflected in the moon cake packaging design. Moon cake packaging designs mostly include historical stories, folklore, paintings, calligraphy, poetry, sculptures, and modern design also incorporates computer production. Moon cake packaging materials are also becoming more sophisticated and have been based on the original paper and paper boxes. The breakthrough has been made with packaging made of wood, iron, plastic, bamboo and etc. And its shapes have been refurbished, making moon cake packaging more practical, ornamental, aesthetic and collection value, reflecting the history, tradition and sense of the times of moon cakes.
Now the “moon cake culture” is also developing with the progress of history. In recent years, fruit moon cakes, flower moon cakes, bean moon cakes, edible fungus moon cakes, low sugar moon cakes and etc have appeared in the market, thus pushing the “moon cake culture” to a new stage of development.
5 common moon cakes
The first type: five-kernel moon cake
Five kernel moon cakes are quite classic and have a long history. They can be said to be the “originator” of the moon cake industry. Many types of moon cakes have evolved from it today.
The so-called five-kernel moon cakes refer to moon cakes made from five kinds of “nuts”: walnut kernel, almond, olive kernel, melon seed kernel and sesame kernel. In other words, only 5 kinds of “nuts” must be included in the filling of moon cakes before they can be called “five-kernel” moon cakes.
For many elder generations, five-kernel moon cakes are full of memories that make them unforgettable. Therefore, they prefer to eat five-kernel moon cakes. They feel that it tastes full of fragrant taste, and the more they chew, the more fragrant it is, and the aftertaste is long.
However, although five-kernel moon cakes are classic, many of the young people today don’t like to eat five-kernel moon cakes. They feel that it has a strange taste, a bit hard, and it has a lot of fillings, and it tastes full of scum. It’s like dark dishes.
Type 2: Bean Paste Moon cake
Bean paste moon cakes are also a kind of traditional moon cakes.
For many people who like to eat sweets, especially childkernel, they may prefer to eat bean paste moon cakes because it tastes sweet and delicate. Many moon cake factories still retain the product of red bean paste moon cake, and the sales are relatively objective.
The fillings of red bean paste moon cakes are often only red bean paste and white sugar. However, in recent years, many manufacturers have also made innovations and added other fillings to diversify the taste.
Type 3: Moon cake with egg yolk
Egg yolk moon cakes are one of the traditional Chinese moon cakes. They are very popular among men, women and childkernel, especially childkernel and the elderly with bad teeth. Generally speaking, the egg yolk in the egg yolk moon cake is made of real egg yolk, which will have a rusty and slightly salty feeling when eaten.
Type 4: Black Sesame Moon cake
Black sesame moon cakes are also more traditional moon cakes, and they are also more common in the market. The fillings of black sesame moon cakes are mainly black sesame and white sugar. One bite down, the crispy pastry crust is wrapped in soft but not greasy black sesame seeds, which makes people can’t help but applaud after eating.
Type 5: Moon cake with lotus seed paste
Lotus paste moon cakes are Cantonese-style moon cakes, one of the traditional flavors that many people like to eat.
According to relevant production standards, the lotus seeds contained in the filling should not be less than 60%. However, many moon cake manufacturers may add other ingredients to their fillings, such as egg yolks, kidney beans, flavors and flour either to make the taste more delicious or save costs.
Among them, the lotus seed paste moon cake with egg yolk is also very popular in the market. The salty fragrance of the salty egg yolk and the soft sweetness of the lotus paste complement each other, making many people want to eat it.
These five kinds of moon cakes should be the most common moon cakes. Which one do you like best? Although the first type of five-kernel moon cakes is very classic, many people don’t like it.
Nowadays, many young people are more picky about eating. In order to meet their needs, moon cake merchants continue to innovate the fillings of moon cakes and introduce many new flavors of moon cakes, such as durian moon cakes, chocolate moon cakes, ham-flavored moon cakes, ice cream moon cakes and etc. They are very popular among young people.
Cantonese Five-Nen Moon Cake
Flour: 150 grams
Milk powder: 8 grams
Invert syrup: 113 grams
Liquid soap: 2 grams
Cooked peanut oil: 40 grams
Peeled and cooked peanuts
Ripe melon seeds
Cooked white sesame
Sugar winter melon: (160g in total)
Cooked oil: 35 grams
Honey: 50 grams
Maltose: 50 grams
Cooked flour and glutinous rice flour: 140 grams (50% flour and 50% glutinous rice flour)
Cold boiled water: 30-50 grams
Liquid egg yolk
The practice of Cantonese five-kernel moon cakes
Add liquid water to the invert syrup and beat evenly. Then add oil, after whipping evenly, add salt, mix well, finally sift in flour, mix well, knead the dough, cover with plastic wrap, and relax for more than two hours.
All kinds of nuts are peeled in advance, fried, peeled, and crushed (does not need to be finely crushed, it is more delicious to have a grainy texture).
Put flour and glutinous rice flour in a microwave oven at a ratio of 1:1 for 3 minutes.
Pour the crushed nuts into a container, add honey, maltose, cooked flour and cooked glutinous rice flour, cooked oil, cold boiled water, stir evenly, and hold it with your hands to form a dough.
Divide the loose crust into 30 grams each and round it. Divide the five-nut stuffing into 50g/piece.
Take a pie crust, pat it slightly and turn it round, put a five-kernel filling into the palm of your left hand, push the filling in your right hand, and at the same time rotate the left hand to push the crust evenly against the filling until it covers the whole filling, close the mouth and squeeze into a green body. Roll the dough in the flour pile, shake off the excess flour, and place it in a mold.
Press down evenly with your hands, lift up the moon cake mold, push out the moon cake, and put it into the baking tray with tin foil at intervals.
Preheat the oven at 180 degrees, the middle layer, bake for 5 minutes, take it out, let it cool, brush with egg yolk liquid, put it into the oven, drop to 150 degrees, and bake for about 10 minutes until the surface is evenly colored.
After the moon cakes are completely cooled, put them in a fresh-keeping bag and seal them back to the oil for 2-3 days before eating.
1. If you don’t have liquid soap, you can make it yourself: edible alkali and water can be mixed evenly in a ratio of 1:3.
2. For five kernels, you can choose diffekernelt kernels according to your prefekernelce. If they are raw, they should be cooked in a dry pan in advance, or baked at 150 degrees in an oven. The time varies. Pay attention to it and take it out. Rub it between your fingers, and the skin will be cooked when it can be rubbed off.
3. Cooked oil is the oil that has been heated, just use the usual wok to heat it up.
4. Honey can be replaced with white sugar, but I think honey is healthier, so I put honey in it. The amount can be added according to your taste.
5. The amount of cold white boil should also be controlled according to the actual situation and the hardness of the filling. You can hold it in your hand and keep it in a ball.
6. If you are worried that the syrup will not boil well, you can buy the finished syrup online.
This piece intends to tell you how to make zongzi step by step. We will start to introduce the Chinese sticky rice dumpling culture firstly, then tell you how to choose materials and DIY zongzi.
China zongzi Culture.
Zongzi is the Dragon Boat Festival food. The custom of eating zongzi has prevailed in China for thousands of years. Zongzi, as one of the traditional food with the deepest accumulation in Chinese history and culture, has spread far and wide, spreading to North Korea, Japan and Southeast Asian countries.
There are many types of zongzi, and different regions have different zongzi cultures. From the perspective of the fillings, there are many Beijing jujube zongzi in the north; In the south, there are many fillings such as mung beans, pork belly, red bean paste, eight treasures, ham, mushrooms and egg yolks. Beijing Zongzi is the representative of the North, most of which are glutinous zongzi, and the South is represented by Guangdong. Generally, there are salted meat zongzi, water zongzi and bean paste zongzi.
The shape of zongzi is also different in different regions. Generally, there are various shapes such as regular triangle, regular tetragon, pointed triangle, square, long and so on.
In “A bite of China”, Jiaxing Zongzi is recorded. Jiaxing Zongzi is a traditional famous spot in Jiaxing, Zhejiang. It is famous for being glutinous but not sticky, fat but not greasy, fragrant and delicious, moderately salty and sweet. Especially the fresh meat dumplings are the most famous, known as the “king of zongzi”. Jiaxing zongzi is popular among tourists because of their delicious taste, convenient carrying and eating, and are known as “Oriental Fast Food”.
Wufangzhai Zongzi is known as the “Jiangnan Zongzi King” and is famous for being glutinous but not rotten, fat but not greasy, tender and fragrant, and moderately salty and sweet. Jiaxing Wufangzhai Zongzi has dozens of colorful varieties such as meat zongzi, bean paste, and egg yolks.
Below we introduce the red bean zongzi method:
The red bean rice zongzi most commonly eaten when I was young, rice fragrant, bean fragrant, zongye fragrant,
The taste of true colors is also the most missed taste.
Materials of Chinese zongzi
Glutinous rice: 600 grams
Red beans: 300 grams
Fresh zong leaves: 50 sheets
Cotton thread: some
How to make red bean zongzi:
1. Preparation: soak the red beans in cold water for more than 8 hours in advance, soak the glutinous rice for 4 hours in advance (if you like a firmer texture, the glutinous rice may not soak), and then mix them together for later use (the red beans must be fully soaked to make it easier cooked).
2. Soak the zong leaves in advance and brush them clean, and cut the cotton thread to the length required for dressing.
3. Bao Zongzi: The zongzi leaves are rolled up into a funnel shape.
4. Fill in glutinous rice and red beans, press down the top of the zong leaves, press the stuffing in the funnel tightly, and cover both sides of the zong leaves in the funnel.
Fold them down separately and tie them tightly with cotton thread.
5. Boil Zongzi: Put the wrapped zongzi after the water is boiled. The water should soak the rice dumplings. When the water is boiled again, cook for more than 2-3 hours and simmer for a while until cooked ( I use electricity ) For the pressure cooker, it is also boiled under boiling water. It takes about 45 minutes, and it will be simmered for a while). The cooking time should be adjusted according to the overall amount and the utensils used.
6. The cooked zongzi can be eaten with sugar or honey.
This piece intends to tell you how to make lanzhou ramen noodles. Follow our tutorials and Diy steps by steps, you will eat the most yummy and easy homemade lanzhou ramen.
China lanzhou ramen noodles are not only a simple one-pot beef stew, just add some radish garlic sprouts and coriander to the soup with some stewed meat! Soup is the essence of Lanzhou beef noodles. The soup of Lanzhou beef noodles is not pure broth. The broth only accounts for about 40-50%, and the soup adjustment process is complicated. My recipe is slightly simplified, compared to the noodle shop, but it still takes a longer time to make. The food is destined to be waited! According to this method, you can make the Lanzhou-flavored beef noodles in a relatively simple way at home.
If you don’t understand during the production process, you can communicate with me at any time! If you want to operate China lanzhou ramen noodles in other places, this method is also applicable, but you need to be diligent in the process. If you have interested in how to make lanzhou beef noodle, you can also communicate with me.
Regarding to China lanzhou ramen noodles, it is not something you can learn right away, including most noodle chefs, nowadays who are not technically skilled, and the thickness is uneven, the width is uneven, let alone the hollow noodles and the like!
So you can use machine noodles instead. The choice of machine noodles is also very important. I’ll talk about it in detail below. Let’s DIY now.
Noodles: moderate amount
Beef bone: one
Garlic seedlings: moderate amount
Lanzhou Beef Noodle Soup: 80g
White radish: one
Beef: 5000 grams
Ginger: 260 grams
Coriander: moderate amount
Salt: 300 grams
Lanzhou beef noodle boiled meat: 40 grams
Chicken Essence: Moderate
One day: time consuming
How to make China lanzhou ramen noodles
Rinse the beef stick bones and place them on the bottom of the pot, so that the meat will not stick to the bottom of the pot.
Rinse the beef and put it on top of the stick. I chose the beef brisket and the first half of the beef ribs. These two parts have fat and tendons, and the soup is very fresh. If you doesn’t use beef brisket, you can choose a little fat beef!
This is the beef breast meat, which is a delicacy among Lanzhou beef noodles!
Soak the beef in clear water for 4 hours. It can also be soaked for 2-3 hours. Basically, the water is changed every 1.5-2 hours. The blood water in the noodle shop is reserved for use, so we can skip this step of making it at home! The picture shows the soaking good beef. It must be soaked until the flesh is whitish! This is very important!
Put the soaked beef on the grate to control the moisture. The pre-processing of the meat must go through the four steps of one flush, two washing, three soaking and four controls. You can’t save one step!
The controlled meat can be boiled in a pot under cold water. Be sure to use cold water! As the heating process, you will slowly see dirty blood foam emerging, so patiently beat the foam until the soup is clear.
Add ginger slices and material packets.
Press a plate on top of the meat, let the whole meat soak in the soup, start to simmer, add salt after an hour! The cooking time varies from place to place, usually about 3 hours, turn it over in about an hour, let the material package give the meat at an even taste.
Boil the seasoning water while cooking the meat, take an appropriate amount of Lanzhou beef noodle soup, put it into the pot, add water to the pot, boil for about 30 minutes, leave the heat to clarify and set aside (more water, or it will take a long time to boil it dry).
After the meat is boiled, let it out and dry it on a plate. The meat is cooked until the chopsticks can be easily pierced, and the homemade ramen broth is ready for use. Beat the butter in the broth and set aside.
Cut the radish into square slices, boil it in water until it is transparent, soak it in cold water for later use.
Cut the garlic sprouts from the middle, chop the coriander and set aside. Here you can use garlic crusher or graterto make coriander into pieces.
Add ginger and garlic to water and use a blender to make ginger and garlic juice.
Now start to adjust the soup. Add broth (about 40% of the whole pot of soup) to the pot, then add seasoning water (only pour the clarified part above, no slag), and bring the water to a boil and turn to low heat.
After the soup is boiled, add sliced radish, butter and ginger garlic juice. Just add salt and chicken essence. Look at the pot of soup, how beautiful!You can choose machine noodles as noodles. For fine noodles, you must choose cylindrical ones. Of course, you can also choose wide leek leaves and so on, add some dietary alkali, the noodles will have the flavour of Lanzhou beef noodles when you cook. The main ingredients of the commonly used noodles are actually salt and alkali!
After the noodles are cooked, fish out and add the soup, put garlic sprouts and coriander on top, you can start eating!
Lanzhou beef noodles, also called clear soup beef noodles, has a long history and a long-standing reputation. Traditional Lanzhou beef noodles are very particular about noodle essence and soup, with soup as the most important thing. It is said that the soup is made of beef, lamb liver and 20 kinds of condiments. Lanzhou people often boast that noodle is “one clear, two white, three red, four green and five yellow”, that is, clear soup, white radish and red spicy oil, green garlic sprouts, and yellow noodles. Harmony and unity of shape.
China lanzhou ramen noodles making method:
Soak the beef in cold water for three hours, wash and cut into large pieces after soaking.
Prepare the meat stew: 2 green onions, 10 dried chilies, 2 star anise, 1 teaspoon of fennel, 2 spoons of Chinese pepper, 1 grass fruit, 1 grasshopper, 1 nutmeg, 1 small piece of ginger, 3 slices of ginger, four spoons of salt and three bay leaves. Fill up the seasoning balls other than ginger slices, dried chilies, green onions and bay leaves.
Put the beef into the pressure cooker and add half a pot of water.
Put in all the seasonings and turn on high heat until it boils.
After boiling, use a spoon to skim any foam on the surface.
The pressure cooker is covered with a valve, and the fire is high for 20 minutes after exposing to the atmosphere.
Start kneading: Take a small half teaspoon of edible alkali, dissolve it with warm water, and pour it into the flour.
Add half a spoon of salt to the flour, stir with chopsticks to form a flocculent shape and knead.
When kneading until the surface is basically smooth, sprinkle a little dry flour underneath, and then use a basin to buckle the dough for 20 minutes; then knead every 20 minutes for a total of three times.
After the beef is simmered, remove the meat and let it cool, skimming all the spices in the soup.
After the beef is cool, cut into small pieces for later use. Peel the white radish, cut into small pieces, pour it into the beef broth, and simmer for 10 minutes.
Roll out the dough and cut into noodles one centimeter wide.
Put a piece of noodle on the palm of your hand, rub it with both hands, one by one, until the whole noodle becomes cylindrical and the diameter is half the width of a chopstick. Put the kneaded noodles in a basin and sprinkle a little dry flour to avoid sticking.
Add boiling water to the boiling pot, add a spoonful of salt, and then add the kneaded noodles. (It will cook for about 5-7 minutes. Add cold water several times during the cooking.)
Chop the shallots and coriander into fines and set aside.
Put the boiled noodles into a bowl, add the hot beef broth, add beef diced, chopped coriander, chopped green onions, and then add a little chili oil.
This piece intends to introduce what is hot pot, which kind of hot pot is better, how to choose electric hot pot equipment, what are hot pot ingredients and how to cook them at home. It is easy to learn and diy. Eatting hot pot together is a kind of warm atmosphere.
What is hot pot?
In Chongqing, eating hot pot is a common thing. What you eat is not just delicious food, but also a manifestation of local culture. It is also a kind of inheritance of food culture to traditional culture. It can even be said that eating hot pot is a kind of culture, a habit of interpersonal communication.
In the early Chongqing hot pot, a table was put together and eaten together. There was a grid of iron sheets in a large pot. Everyone blanched their own dishes in their respective grids and shared a pot of soup for those who knew and did not know. The biggest feature of this method is that the atmosphere is strong, people are eating hot pot while communicating, which has a positive meaning in promoting communication between people. Nowadays, the hot pot is a family or three or five friends who gather together to enjoy a pot of food.
Which kind of hot pot is better?
The better hot pot has a thicker body than other pots. The material used is also different from ordinary stainless steel. A good material is composed of a three-layer composite material of stainless steel, aluminum and stainless steel. Generally speaking, the bottom of the pots and pans of general brands on the market are made of three layers of materials, and the pot body is usually made of one layer of stainless steel. High-quality brands use a three-layer design for both the body and the bottom of the pot. This design enables three-dimensional heating from the bottom of the pot to the pot wall, rather than pure bottom heating. When heating, it is equivalent to an oven, so the effect is very good, such a hot pot pot is better.
Second, how to choose electric hot pot
1. Function selection
When we are using electric hot pot, the most important thing is that the temperature control situation should be stable. Therefore, it is better to choose an electric hot pot with an automatic constant temperature control device when selecting. It is easy to control the heat and temperature, it is more convenient and safe to use. Such an electric hot pot is not easy to burn the pot and the electric heating element.
When we are choosing electric hot pot, it is also very necessary to understand its power. The power can be selected according to the needs of the family population. At present, most of the electric hot pots on the market have power between 1000W and 2000W, with sufficient firepower and high power, relatively speaking, the electricity consumption will be relatively large. Therefore, it is recommended to pay attention to the socket and power cord when choosing. The power is matched to avoid tripping or short circuit. Generally, a normal family of three people can choose an electric hot pot with a power of 1500W, which is enough to use.
Hot pot soup
Choose chicken bones, shiitake mushrooms, shiitake mushrooms, radishes and tomatoes. Of course, you can also add one or two pork bones or keel bones for better flavor. Every time I make a hot pot, I use a lot of chicken thighs, and the chicken bones must be left behind. At this point, it can be used together. When processing mushrooms, some unsightly or unpalatable parts can also be used as ingredients for soup. Some radishes that are cut badly are also used to make soup. Since hot pot needs a lot of meat products, some tomatoes will be added to relieve greasiness. Usually, I would suggest that you cook the bottom of the pot from the beginning of the preparation, while cutting and throwing the leftovers into the boiling soup. When the preparation is over, the flavor of the soup will be very good. (It is worth noting that it takes 40 minutes for 8 servings, and novices may have to increase the preparation time by 50%) At this time, it is recommended to add 70% of the soup and 70% of the hot pot base. Add boiling water to the soup part and continue boiling. When the soup base is not enough in the middle of the hot pot, add the remaining hot pot ingredients and the re-boiled soup to maintain a good soup base.
What are the hot pot ingredients
Such as beef and sheep pork, pig offal, pig tongue, pig liver, bacon, luncheon meat, hairy belly, yellow throat, duck intestine, chicken wings, crispy sausage, quail eggs, ham sausage, sausage, liver tendon, bullfrog and etc.
In fact, any meat is suitable for hot pot. Beef, pork and lamb are best sliced in advance (you can buy ready-made in supermarkets). These meats are generally ready to be eaten after a few seconds. Cut luncheon meat, ham and etc into thick slices.
Beef is a must-have dish for hot pot, and fat beef is usually used in hot pot. If you can’t buy fat beef, you can use beef ribs or beef balls. It usually takes four to five minutes to cook the beef balls.
Lamb is also an indispensable meat. Like fat beef, the lamb usually used in hot pot is called fat lamb (meat on the thigh and shoulder of lamb). You can buy them in general supermarkets.
If you like to eat offal, pork offal, pork tongue and pork liver are best to put in the hot pot after removing the fishy smell in salt water or wine. If you can buy duck intestines at the vegetable market, when you cook them in a hot pot, remember the “seven ups and eight downs” method. Chop the duck intestines and boil them in the pot for one to two seconds, then pick them up, repeat eight times. The duck intestines cooked in this way are crispy in the mouth.
Such as crab meat, fish balls, fresh shells, oysters, squid, sea prawns, cod fillets and etc.
Like meat, there are many kinds of seafood that can be put in hot pot. There are two types of seafood here: one is fresh seafood, and the other is semi-finished seafood like fish balls.
Fish is usually cut into thin slices, because it cooks quickly, so it is best to put it in the hot pot after the filter spoon.
Shellfish. For example, shrimp, scallops, crabs, oysters, clams, mussels and shrimp are the most common side dishes. Usually shrimp and shells are cooked together (the head of the shrimp can be pulled out or not). Remember to put the shellfish ingredients in the water basin in advance to let them spit out the sand.
Squid and cuttlefish. Use both fresh and dried material. It can add unique flavor to the hot pot soup. If you use fresh cuttlefish, make sure it is cleaned. Dried squid is a bit more troublesome and needs to be soaked in water for 24 hours before using.
Fish balls and fish cakes. These kinds of ingredients are available in supermarkets, and the taste of fish balls is soft and smooth. Because the fish balls are already cooked, they don’t need to be cooked for too long (except for frozen fish balls).
Such as white radish, carrots, tomatoes, winter bamboo shoots, lettuce, leeks, potatoes, yam, kelp, lotus root, cucumber, winter melon, lettuce, lettuce, baby cabbage, cabbage, spinach, cabbage, water spinach, broccoli, coriander and etc.
Seafood and meat are the protagonists of hot pot, but hot pot without vegetables is incomplete. Vegetables can not only relieve greasiness, but also enrich the taste of the soup. You can add any vegetables to the hot pot. I prefer those ingredients that can keep their texture after cooking for a long time. Leafy vegetables. For example, spinach, lettuce, wormwood and etc, the soup will be smashed as soon as it touches the soup, and it will be ready to cook for two or three minutes. This kind of vegetables will taste better in a clear soup pot. If you eat a spicy pot, the leaves will be covered with chili oil, which will taste more spicy. If you like spicy food, you can try it.
Such as mushrooms, shiitake mushrooms, oyster mushrooms, enoki mushrooms, eryngii mushrooms, fresh mushrooms, phoenix mushrooms, straw mushrooms, tea tree mushrooms and etc.
Larger mushrooms like shiitake mushrooms are best cut in half and then thrown into the hot pot. It takes 3-4 minutes for such mushrooms to cook. Enoki mushrooms are cooked quickly, about 30 seconds.
Such as soybean sprouts, mung bean sprouts, tofu, dried tofu, tofu skin, old tofu, oily tofu, yuba, konjac silk and so on.
6. Staple food
If you are afraid of not being full, use the remaining soup to cook the noodles after eating the above ingredients. You can add some hot pot noodles, instant noodles, sweet potato noodles, wide noodles, vermicelli, hand-rolled noodles, gluten and so on.
Essential ingredients for cooking hot pot
Green vegetables. Vegetables are healthy foods that contain a variety of nutrients, such as iron, magnesium, vitamins, etc., and when eating meat dishes with some vegetables, it is not easy to feel greasy and can promote digestion. Therefore, when eating hot pot and green vegetables are indispensable, they can be cooked directly when they are eaten.
Sweet potatoes and potatoes. Hot pot is delicious, but some people worry that excessive food intake will lead to obesity. If so, you might as well eat sweet potatoes or potatoes before eating other dishes. These two ingredients are rich in starch and can increase the body’s fullness, so you don’t have to worry about eating too much. We can cut them into slices, rinse them in the soup and eat them soon.
3. Soy products. Soy products are rich in nutrients, such as calcium and protein. Therefore, if we eat hot pot at home, we can soak some tofu skins in advance, and put it on for the hot pot, which is simple and nutritious.
4. Fish and shrimp. Fish and shrimp are rich in protein, but not much fat is inhaled by the body. Therefore, if you are worried about gaining weight by eating meat, you don’t have to worry about this level if you eat fish and shrimp. However, it should be noted that some people are allergic to shrimp, etc., so choose carefully.
5. Chinese yam. Yam is rich in a variety of nutrients. It has a good health effect, can nourish the skin, improve eyesight, enhance memory, and also has a good nourishing effect on the kidneys. But pay attention to those with constipation, those people should eat less.
6. Fungus, shiitake mushrooms. Eating hot pot with some mushrooms can prevent diseases. Fungus can lower blood lipids, soften blood vessels and prevent thrombosis and other diseases. Shiitake mushrooms can help digestion and lower cholesterol. Therefore, when eating hot pot, it can be eaten with some fungus and shiitake mushrooms. The nutrition is comprehensive and healthy.
How to cook hot pot at home
Use delicious broth stewed from stick bones or large pieces of meat as the “water” for making hot pot.
Put the ready-made hot pot ingredients on the table, plug in the power, and get ready to start the hot pot.
There is a little bit of temperature, add the hot pot bottom material. If you like spicy food, you can add more ingredients for the ignition pot. Stir well. Then wait for the pot to boil.
4. The realization of boiling is generally bubbling, and the heat is obviously increased. At this time, you can start adding ingredients.
5. If you are in a hurry, you usually eat the green vegetables firstly, because it occupies a large area and is easy to cook. After that, it is best to put beef balls after the greens have wilted or etc., which are not easy to cook. If the vegetables are cooked, they can be picked up.
6. If you don’t use sesame sauce, the soup will have a taste, so you can put it directly into the bowl and start eating. If you want to dip it, you can put the vegetables in the sesame sauce and eat. Simply put, just mix soy sauce, vinegar and chili. Add coriander and green onions as you like. Chongqing people also like to add sesame oil. If you like a thicker sauce, you can put peanut butter, fermented bean curd and oyster sauce.
What are the hot pot ingredients? What are the necessary ingredients for cooking hot pot? The above is some relevant content compiled for you, I hope it can be helpful to you. The hot pot ingredients should be as healthy as possible.
This piece teaches you to make bean curd at home. We will shows you steps by steps of making it. The bean curd produced by this method is fragrant and tender. The key method is simple. Then we will tell you how to cook it.
Bean curd is a yummy food that everyone eats often, and bean curd is used to make a variety of delicacies, but has anyone tried to make bean curd at home? Generally speaking, gypsum or brine is used to make bean curd, and the production process is more complicated. Therefore, most people choose to buy ready – made bean curd at the vegetable market to cook. Today, I will share a method of making bean curd. There is no need for gypsum or brine. You can make delicious bean curd by adding a little bit of common stuff at home, and the bean curd produced in this way is fragrant and tender, and the main production method is very simple.
Bean curd is the main raw material of vegetarian dishes in our country. It was unpalatable in the memory of the ancestors. After continuous transformation, it has gradually become popular with people and is known as “plant meat”. Bean curd is rich in nutrients, can prevent a variety of diseases and cancers, and is easier to become a dish; Cold salad, fried stew are good ways to eat.
Hand-made bean curd is clean, safe and very pure. Hand-made bean curd is actually very simple. Today, I used two methods to make it, one is bean curd with brine and the other is bean curd with white vinegar.
Bittern, a kind of food additive, is a commonly used coagulant for bean curd in the northern part of our country, which can condense the protein solution into a gel. Bean curd made with bittern as a coagulant has strong hardness, elasticity and toughness, and is called old bean curd, or northern bean curd or hard bean curd. The ingredients used in the bittern bean curd are: 750 grams of soybeans, 3750 ml of water, and 15 grams of bittern.
Steps for making bean curd:
Some bean curd with white vinegar, ingredients used: 750g soybeans, 3750ml water, 75ml white vinegar, 375ml diluted white vinegar water.
Step 1: Soak the soybeans in clean water for one day in advance, and let the soybeans soak to about 600g. At this time, everyone will find that there are some soybean grains that can’t be soaked. First, pick out these soybean grains and put them aside.
Step 2: Pour 1300ml of water into the bowl of soybeans, then pour the water and soybeans into the cooking machine and grind it into soy milk. Note that the soy milk should be polished a little longer, so that it will help to polish the soy milk more finely, and the resulting bean curd will be tender and delicious.
Step 3: After the soy milk is polished, you will find a lot of foam on it. Firstly, use a spoon to skim the foam on the soy milk, and then prepare a western gauze and put the soy milk on the western gauze to filter it bit by bit. After filtering twice, you will find a lot of bean curd residue on the gauze. After the bean curd residue is removed, you will get a pot of fine and fragrant soy milk.
Step 4: Pour the filtered soy milk into the pot and boil it on high heat. When the soy milk is boiled, turn it to a low fire and slowly simmer. When there are no bubbles on the surface, turn to the high heat and boil again, then turn off the heat and cool it aside.
Step 5: After the soy milk is cooled for a while, you will find a thin layer of soy skin on it. After picking it out, prepare 50ml of rice vinegar and pour it into the soy milk several times. Each time you pour the rice vinegar, use a spoon to gently stir. Once the rice vinegar is poured into the soy milk, put it aside and let it sit for about 15 minutes.
Step 6: After about 15 minutes, you will find that the soy milk slowly takes on the shape of bean curd. Pour it into a square container, cover it with a layer of gauze, and slowly press out the water and pour it out.
Step 7: After the water in the bean curd pressed almost at largely, put a heavier item on it (such as a water bottle or unopened milk). After standing for about half an hour, you will find that the bean curd is ready.
The bean curd produced in this way is exactly the same as the one bought outside, and it tastes more soy. People can try it by themselves if interested. The ingredients are easy to obtain, and there is no technical difficulty, and it can be made successfully in one time.
Cooking tips for homemade bean curd:
The ratio of soybeans to water when grinding soy milk should be 1:5. The soy milk produced by this ratio has a very strong soy flavor. If more water is added, the taste may be relatively weak;
When making the bittern, use a spoon to push the soy milk into a small vortex, slowly drip the brine along the surroundings, until you see the bean curd, then reduce the frequency of pushing;
The aging and tenderness of bean curd is determined by the amount of brine, the weight of the weight and the pressing time. The longer the pressing time, the firmer the taste of the bean curd;
The bean curd brains from the brine are relatively large, and are firmer after pressing, with a strong bean flavor and a strong taste. The bean curd brains in the white vinegar are relatively fragmented, and the taste is loose and soft after pressing, and you can taste the sour taste. In daily home production, you can produce according to personal preference;
When making soy milk, it is recommended to use a juicer or a cooking machine. This type of machine has a higher juice yield and a larger amount of soy milk. Generally, the capacity of household soy milk is limited, so you still need to make bean curd according to the required size.
This piece intends to introduce China yummy food laba congee , what ingredients are laba congee include and techniques for making Laba porridge.
Laba porridge is a kind of porridge made with a variety of ingredients during the Laba Festival. Every year on the Laba Festival, I remembered that when I was a child on the Laba Festival, my mother would cook a pot of Laba porridge for us to drink, and we were happily drunk one bowl in the morning. The bowl of laba porridge is fragrant, soft and waxy, nutritious and delicious, cold-proof and stomach-warming.
The weather in winter is relatively cold, and I feel very comfortable all over my body after drinking a bowl of Laba porridge. Tomorrow is the Laba Festival. Today I will teach you the correct way to do Laba porridge. It is sweet and soft, both of adults and children will love it.
If you like, come and learn how to make Laba porridge, and you can cook a pot of fragrant Laba porridge for your family tomorrow morning.
【Ingredients for Laba Congee】
Ingredients needed: glutinous rice, black rice, barley, purple rice, millet, rice, kidney beans, chestnut rice, peanuts, white kidney beans, lotus seeds, brown sugar and jujube.
The first step is to prepare one. Pour the bean ingredients into the basin, add an appropriate amount of water, soak for about 5 hours, and then rinse all the rice ingredients with water for use. Bean ingredients must be soaked in water in advance, which can greatly shorten the cooking time of the porridge.
In the second step, pour an appropriate amount of clear water into the pot, cook the water to a boil, and then put the soaked ingredients into the pot to cook. When cooking porridge, be sure to wait for the water to boil before adding the ingredients. Avoid the situation of muddy bottom.
In the third step, turn the pot to low heat after boiling, cover the pot and simmer for about one and a half hours. After the porridge in the pot is thickened, open the lid and add a little rock sugar, stir with a spoon until the rock sugar melts, and continue cooking again. It takes about 5 minutes. A pot of sweet and glutinous Laba porridge is ready.
The Laba porridge cooked according to the above method is fragrant, soft and glutinous, and the taste is particularly delicious. Drinking a bowl of warm Laba porridge in the morning makes you feel very comfortable all over the body.
Techniques for making Laba porridge:
1. When making Laba porridge, firstly soak the beans in clean water, which can shorten the cooking time of Laba porridge.
2. Whether it is cooking Laba porridge or other porridge we usually cook, we have to wait until the water is boiled before adding the ingredients, which can prevent the ingredients from sticking to the bottom of the pot after being cooked, causing the rice porridge to become sticky.
3. Whether the cooked Laba porridge is good or not, the heat is very important. Remember to cook the porridge slowly with a low heat, and stir the rice porridge with a spoon frequently, so as to make a pot of strong fragrant Laba porridge.
What I have shared above is how to make Laba porridge and three techniques. Have you learned it? Hurry up and cook a pot of Laba porridge for your family. The Laba porridge cooked according to the above methods and techniques is sweet, soft and glutinous, nutritious and delicious, both adults and children love to drink.