How to burn the flour paste, how to heat the flour paste

The method of mountain flour paste is actually very simple, that is, boil a pot of boiling water, and then sprinkle the mountain flour prepared in advance (add an appropriate amount of water to stir) evenly, and stir quickly with chopsticks, if you like to eat sweet, at this time pour the red pond water, but also stir with chopsticks at the same time, otherwise it will be quickly sticky, it will not be delicious, as for fruits, raisins, sesame seeds (here is talking about things that can be eaten raw without problems, if it is a ball these can not be eaten directly raw must be cooked first, The fruit can also be boiled first, but it is best to put it down after the water is boiling) and so on, depending on their preference, put it in a bowl and then stir it well before eating.

If you don't like sweets, then don't put sugar, prepare a lot of things in advance, of course, just put whatever you like to eat, the practice is similar, this is actually the ordinary "dregs".

The ingredients are ready, and the next thing is to cook the paste.

Two: Dissolve the mountain flour in water and thin it a little. Then strain the water through a yarn drain into the pot, while stirring clockwise and constantly to prevent the powder from burning at the bottom of the pot until it is cooked. By this time, the transparent paste had come out.

Three: Dissolve the brown sugar in the water, pour it into the pot, and stir clockwise. This paste is red!

Note: Sprinkle some peanut crisp before eating for more flavor.

After studying outside for three years, I didn't eat the mountain flour paste made by my mother. However, under the influence of his roommates, he followed their custom - eating rice balls. Boiled rice balls in clear water, although the original soup is turned into the original food, but if you can't eat a few, your stomach will be greasy.

So I told them about the mountain flour paste in my hometown, and they didn't even hear a single one. At that time, I began to miss the mountain flour paste of my hometown very much. When it's hot, it's incense; When it's cold, it's sweet.

Being a stranger in a foreign land, I will never forget the unique mountain flour paste.

As the so-called paste, and also. If the family is harmonious, everything will prosper. A bowl of sweet mountain flour paste drew a perfect end to this year.

Mountain flour paste is also called dregs, and it is heated with boiling water in a pot. Mountain flour paste is an authentic snack in Taizhou, it is made of sweet potato flour as the main ingredient, according to personal preference, made into two different flavors of salty and sweet, salty mountain flour paste is mostly diced meat, shredded mushrooms, broad bean paste, winter bamboo shoots, rice cakes, dried tofu, peanut kernels, etc.

The method of mountain flour paste is actually very simple, that is, boil a pot of boiling water, and then sprinkle the mountain flour prepared in advance (add an appropriate amount of water to stir) evenly, and stir quickly with chopsticks, if you like to eat sweet, at this time pour the red pond water down, but also stir with chopsticks at the same time, otherwise it will be quickly viscous, it will not be delicious, as for fruits, raisins, sesame seeds (here is talking about things that can be eaten raw, if it is a ball, these can not be eaten directly raw must be cooked first, The fruit can also be boiled first, but it is best to put it down after the water is boiled) and so on, according to their own preferences, wait for it to be put in a bowl and put it up, and then stir well to eat.

Every city has its own unique taste, and food is an integral part of it. Without these embellishments, the city would be bland.

Hello, 1.Prepare the ingredients. This can be done according to personal preference, and you can also put dried fruits, bean paste, winter melon sugar, crushed peanuts, etc.

Put the crushed peanuts in, bite and crunchy, the best to eat, but unfortunately there is no one at home today. 2. First cut the ingredients into small dices 3Pour water into the pot, first pour in the orange cake, raisins, dates and other ingredients, and bring the water to a boil.

4.After the water boils, pour in the dumplings and cook for a few more minutes until the dumplings float. 5.

After the balls float up, pour in the wolfberries. Goji berries are easy to ripen and should not be put in too early. 6.

Pour the sweet potato flour into a bowl with some cold water and stir well (corn starch and wheat starch are fine). Once the ingredients are cooked, add the starch water and stir while boiling, stirring in one direction. If you feel that the consistency is too thick, you can add water halfway.

Add an appropriate amount of brown sugar and cook until the paste bubbles. At this time, be sure to simmer over low heat. 7.

After boiling, the paste will be transparent, then pour in an appropriate amount of black sesame seeds, and garnish with some osmanthus flowers. The soft and sweet mountain flour paste is complete.

Ingredients: 150 grams of mountain flour, 170 grams of water, appropriate amount of cooking oil, appropriate amount of salt, appropriate amount of chives.

1. Put the mountain flour in the salt, pour in the water, and stir well. Laugh and take it.

2. Let stand for about 10 minutes.

3. Turn on medium heat and add a little oil to a nonstick frying pan.

4. Before pouring the flour paste into the pot, be sure to stir it evenly, because it will precipitate after standing for a while, after the flour touches the paste and pours it in, turn to medium-low heat, and quickly turn the pot to make the flour paste spread all over the pot.

5. After the batter is solidified, pour some cooking oil, use a wooden shovel to push the oil away, and try to fill the whole flour skin.

6. Gently press the whole powder skin with a wooden spatula to let the oil penetrate quickly to help it ripen quickly.

7. When there is no white starch on the flour skin, you can gently turn it over and fry the other side.

8. Put the fried flour skin on the plate to cool, fry the second piece of flour again, wait for the first piece of flour skin to be cold, roll it up and put it aside, the second piece of flour skin is best not to be placed on the first piece, because the cooked potato flour skin is very sticky.

9. Cut the rolled mountain flour skin into strips with kitchen scissors or a knife, you can use it as a side dish at will, or you can sprinkle chives and eat it directly.

Mountain flour: is a well-known agricultural and sideline products, and our hometown of the powder, from the planting of yam to wash into powder, are made by the old farmers themselves, natural, environmental protection, hygiene, innocence, fine white, without any other side impurities, although not a rare thing, but in my heart is very precious, it has my unforgettable childhood, witnessed my growth, it can arouse my taste buds the most, the most can affect my homesickness in a different place, all the time touching my love for my hometown.

Summary: Roll on the mountain flour, put it in the colander, put it into the pot of boiling water with the spoon and lift it slightly, then put it on the flour and roll it once, and then send it to the pot of boiling water to be slightly hot, so roll, slightly scalded three or four times, put it in the plate, and use it in the cage.

Ingredients for making mountain flour balls:

350 grams of mountain flour (kudzu root powder), 200 grams of pork fat, 150 grams of white rotten source sugar, 10 grams of green and red silk, 5 grams of osmanthus.

Characteristics of mountain flour balls:

The color is black and sweet, flexible and tendony, and it is a flavor snack in Lu'an.

Teach you how to make mountain flour dumplings and how to make mountain flour dumplings.

1.Crush the mountain flour, sift it into a fine powder, and put it into the **. Chop the pork fat meat, chop the green and red silk and put it into a bowl with sugar and osmanthus, mix well, and make each ball weighing 25 grams.

2.Roll on the mountain flour, put it in the colander spoon, put it into the pot of boiling water with the spoon and lift it slightly, then put it on the mountain flour and roll it once, and then send it to the pot of boiling water to be slightly hot, so roll, slightly scalded three or four times, put it in the plate, steam it in the cage with a strong fire, and take it out.

The essentials of making mountain flour dumplings:

When steaming in the basket, it should be steamed quickly with boiling water, and it is advisable to steam until black and there are small bubbles on the surface.

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