Cornmeal cooking gnocchi practice tips, can cornmeal make gnocchi soup?

To make cornmeal gnocchi soup, mix noodles with cold or boiling water? Do so, slippery and chewy.

It's autumn, it's getting cooler and cooler every day, so it's comfortable to eat something hot in the morning. I suddenly remembered the cornmeal gnocchi soup made by my mother, I often ate it when I was a child, and I made a pot in the morning, thinking that it is estimated that elementary school students may not like it, but I didn't expect him to eat more fragrant than anyone else.

To make gnocchi soup, the most common thing everyone eats is made of flour, can it be formed with cornmeal? Will the pimple be hard or rough?

In fact, these problems are not done, cornmeal to make pimple soup, first of all, you have to use fine cornmeal, and secondly, it is very important to mix noodles with cold water or boiling water, if you make a mistake, you will definitely not become a pimple. Bao Ma's method is very simple, I use the vegetable soup in the pot to mix the noodles, which is delicious and fragrant, and the entrance is slippery and fragrant.

Cornmeal is rich in dietary fiber, intestinal peristalsis is fast and easy to digest, and its fat and phosphorus content rank first among cereal plants; Eat cornmeal often with your eyes to protect your eyesight. Let's follow Bao Ma to make cornmeal gnocchi soup, which is simple, easy to make and delicious!

Cabbage cornmeal gnocchi soup].

Ingredients needed: 1** shredded cabbage, 240 grams of fine cornmeal, 100 grams of plain flour, chopped green onions, appropriate amount of vegetable oil, appropriate amount of salt, soy sauce.

Detailed method: In the first step, break off the cabbage piece by piece, soak it in water to remove pesticide residues, wash it, and then cut it into slightly thicker shreds for later use; Mix the fine cornmeal and flour in a pot. To make cornmeal gnocchi soup, use fine cornmeal to make the taste more delicate, and add flour to increase the texture and gluten, making it more slippery to eat.

The second step is to heat vegetable oil in a wok, add chopped green onions and stir-fry in a fragrant pot, pour in shredded cabbage and stir-fry a few times over high heat, add soy sauce to enhance the color and fragrance, then add water to boil the pot, add salt and cook the cabbage for 1 minute.

The third step is to mix the gnocchi with the soup that is boiling in the pot, and mix it with chopsticks while scalding the noodles.

The fourth step is to mix them into such a small flat pimple shape, and leave a little bit of noodles at the bottom, the purpose is to thicken the pimple soup, not clear the soup and clear water, and the taste is good.

The fifth step, in the state of boiling the pot, use chopsticks to dial the gnocchi into the pot, don't pour it all at once, where there is no space to dial, stir it after putting it into the pot, boil for 1 minute to turn off the heat, drop in sesame oil and mix well to eat!

Put less water and stir with chopsticks Look.

Generally, gnocchi soup is made with flour, so cornmeal is not used. Foods like gnocchi soup are very simple to make, and I believe many people like to eat this delicacy. Especially for breakfast, a bowl of pimple soup is convenient and nutritious.

However, even with such a simple gnocchi soup, do you notice that the size of the gnocchi soup we make at home has never been so uniform, and the taste is not as delicious as the outside? Today, I will share with you a method and trick for making pimple soup.

Method:

Add an appropriate amount of flour and pour it into the basin, then beat an egg into the basin, without putting water, immediately stir in one direction, until the flour in the basin is in the shape of a small lump.

If you see a large gnocchi soup in the basin, you can break it and stir it again in one direction, if you stir for a long time or feel that there is too much flour in the basin, you can add less water and stir again.

This is the most important step in making gnocchi soup, and only when the first step is done correctly can the meat gnocchi be evenly proportioned, and the gnocchi soup made is beautiful and delicious. In addition, everyone should pay attention to stirring in one direction during the process of mixing the flour, if the flour is stirred in different directions, it is very easy to make the gnocchi soup uneven in size.

After cleaning the tomatoes with clean water, use a knife to draw cross flowers on the top of the tomatoes, pour boiling water on the top of the tomatoes, so that the tomato skin is easy to peel out, and cut the tomato skin into smaller pieces for reservation.

Out of the pot, add an appropriate amount of vegetable oil, until the temperature of the vegetable oil in the pot rises, then pour the tomato pieces into the pot and stir-fry for a while, until the soup is stir-fried by the tomatoes, add enough water to the pot, and drive away the red soup. Until the water in the pot boils, pour the previously stirred egg liquid into the area where the water is boiling to make tomato egg drop soup.

Pour the previously stirred gnocchi into the pot little by little, generally pour in the gnocchi while stirring the soup in the pot with a small spoon to avoid the gnocchi soup from gathering together, until all the gnocchi are poured into the pot and all the water in the pot is boiled, close the lid tightly, and turn off the heat.

After turning off the heat, you don't have to put the gnocchi soup out immediately, cover the lid and let the gnocchi soup simmer in the pot for about 10 to 15 minutes.

Cornmeal can be made into gnocchi soup, and the pimple soup is very beautiful.

Cornmeal can be made into gnocchi soup, and it is also very delicious and very flavorful after it is made.

Material. Corn dregs, corn flour, mung beans, pumpkin, brown sugar.

The practice is defeated. 1.【The production process of cornmeal boiled gnocchi】: Put enough water in the pot and boil until the water seems to open and make a sound, and the corn residue and mung beans are washed with water and put into the pot.

2.Wash the pumpkin with water and cut it into chunks and put it in a pot.

3.Bring to a boil over high heat until the water in the pot boils, scoop an appropriate amount of rice broth with a spoon, and continue to boil the ingredients in the pot.

4.The corn flour is placed in a basin, and the scooped rice soup is poured over the corn flour.

5.Mix the corn flour and rice broth with chopsticks so that the corn flour fully absorbs the water to form gnocchi.

6.Knead all the gnocchi together by hand to form a smooth surface of the cornmeal.

7.Remove a piece of dough with a diameter about the size of a dollar coin, place it in the palm of your hand, and roll the dough into a ball.

8.With the palms of both hands facing each other, press the ball-shaped dough into a round cake shape.

9.You can also wrap an appropriate amount of brown sugar in the round ball, and then press it into a round cake shape.

10.Until all the ingredients in the pot are cooked through and the mung beans bloom.

11.The finished jade rice crackers are boiled in a pot.

12.Stir the tortillas with a spoon a few times to prevent the tortillas from sticking until the tortillas are cooked and floating, then turn off the heat.

13.【Making corn tortillas】: Bring to a boil over high heat until the water in the pot boils, and scoop an appropriate amount of rice soup with a spoon.

14.The corn flour is placed in a basin, and the scooped rice soup is poured over the corn flour.

15.Mix the corn flour and rice broth with chopsticks so that the corn flour fully absorbs the water to form gnocchi.

16.Knead all the gnocchi together with your hands.

17.Form a corn dough with a smooth surface.

18.Remove a piece of dough with a diameter about the size of a dollar coin and place it in the palm of your hand.

19.With your palms facing each other, roll the dough into a ball.

20.With the palms of both hands facing each other, press the ball-shaped dough into a round cake shape.

21.【Making brown sugar corn tortillas】: Pick off a dough with a diameter about the size of a dollar coin by hand and place it in the palm of your hand.

22.With your palms facing each other, roll the dough into a ball.

23.Hold the index finger of your right hand against the center of the ball while gently rotating it in one direction.

24.The spherical dough forms a hollow shape with the same thickness at the edges, in the form of a straw hat.

25.Grab an appropriate amount of brown sugar with a spoon and place it in a hollow.

26.In the left bend, Hunger Kai holds the tip of the straw hat-shaped dough in his hand, and the edge of the straw hat-shaped dough is placed on the tiger's mouth in his right hand.

27.Turn the dough in one direction so that the edges are sewn together.

28.With your palms facing each other, press the dough wrapped in brown sugar into a round cake shape.

Prepare the cornmeal, then put a little state key sen mineral water and gently shake the exposed bright pants gnocchi with your face, then put boiling water in the pot and put the cornmeal gnocchi into the pot.

I made this when I was three years old.

One: Get some warm water in a basin.

Two: Pour the flour into the basin.

Three: Add one-third of the weight of flour in water.

Four: Wash your hands and slowly coil it for a few minutes.

Five: The disc is liquid into a ball and feels like a mortar slightly thicker and a little round and buried in the key.

Six: The oil is boiled and a small spoon is put into it.

It's best to make a small fish, which is orange in the shape.

The bottom of the pot is full in the first layer, and then the second layer is placed.

If you put it too quickly, it will stick, and you will understand it once you do it.

I used to eat it when I was a child, and it was very fragrant and extremely hungry.

First of all, boil water, and cornmeal, make a thin and empty cover blind cornmeal sheet, and also make it into a jade noodle nest next to the head, put it into the pot, probably almost cooked, and then put the cornmeal.

There is less under the cornmeal, the corn paste is a little thinner, and the corn gnocchi will melt a little during the cooking process, so that the corn paste is just right.

The cooked corn gnocchi is mushy and fragrant, and the corn gnocchi is very slippery, with small pickles, a delicious and simple meal.

First of all, stir the cornmeal into a small lump with boiling water, put it into a pot to make a lump of oranges in the pot for later use, and then put the oil in the pot, and put the fragrance of the green onion, ginger and garlic foam in the appropriate water, and put in the spare cornmeal gnocchi when the water temperature is forty or fifty degrees. Simmer for twenty minutes, in addition to the appropriate salt. Sprinkle with foam and serve.

Delicious and delicious, delicious food, but also to prevent the three highs, but also conducive to good health.

How to make cornmeal:

Ingredients: 50 grams of flour, 55 grams of corn flour, 35 grams of shiitake mushrooms, 105 grams of cabbage.

Excipients: appropriate amount of oil, appropriate amount of salt.

1. Ingredients: flour, corn flour, fresh shiitake mushrooms (cleaned), cabbage (washed) 2. Put the cleaned cabbage and fresh shiitake mushrooms on the cutting board and cut them separately and set aside.

3. Place the flour and corn flour in a large bowl.

4. Add an appropriate amount of water and mix well into a batter and set aside.

5. Heat oil in a pot, add the chopped cabbage and fresh mushrooms and stir-fry.

6. Then, add an appropriate amount of water and turn it to a boil.

7. Then, scoop in the batter with a spoon and turn it to boil until cooked.

8. Finally, add an appropriate amount of salt.

9. Season and stir well, and it is ready.

10. Finished product diagram of home-cooked cornmeal gnocchi.

Cornmeal gnocchi soup.

Ingredients: 100 grams of cornmeal.

White flour 30 grams.

Warm water to taste.

2 eggs.

Artemisia chrysanthemum: about 200 grams.

Salt to taste Soy sauce (optional) 1/2 tablespoon.

Vinegar (optional) 1/2 scoop.

Cooking wine (optional) 2 tablespoons.

Coriander shallots (optional) Appropriate amount of state age.

Shopee (optional) Appropriate amount.

The practice of chrysanthemum cornmeal gnocchi soup without kneading, kneading, and cutting noodles.

Add warm water (do not boil water) to stir into a batter stool brother, the batter state is close to solid, and it can not flow down with a spoon, you can see the following **, rather less water, not more, otherwise the soup will be purified.

Pimple below: Bring plain water to a boil, beat a small batter with a spoon, reach into the hot soup and pour it down. If you are cooking a lot, it is recommended to gently turn the gnocchi in the pot with the back of the spatula halfway.

After the gnocchi is all floated, you can soak it in cold water to prevent it from falling off, and it is best to open the bow left and right at the same time, and scoop it up directly into the soup.

Cook the soup base: boil water directly (add two drops of oil to prevent vegetable yellow), or stir-fry ginger and garlic in oil and add water to boil. Add chrysanthemum and seasoning:

Salt, soy sauce. (The taste is relatively light, so it is highly recommended to pour a little into the soup base if you have leftovers.) I added a little bit of soup with green onion and beef at noon, and it was delicious, hahaha