The practice of oil fragrant poop, the practice of oil poop

With the continuous improvement of living standards, more and more female friends began to live in their own image problems, often there are many women in order to control the diet, in fact, this is particularly unhealthy, usually we can eat more artichoke and less high-fat food in our lives, and there are many ways to eat artichoke, among which artichoke baba is a more delicious food, which is liked by many people, let's learn about the practice of artichoke baba?

How to make artichoke poop:

1. Home-cooked artichoke baba.

Ingredients: 300 grams of artichoke, 300 grams of water, 200 grams of flour, 3 grams of salt. Method:

1. Peel the artichoke and rub it directly into the water, which can prevent the potatoes from changing color, and there is no need to add water when the batter is live.

2. Add 1 teaspoon cumin, 1 teaspoon curry powder, and 3 grams of salt to the shredded artichoke to taste.

3. Add flour again, mix into a uniform paste, add some chives and mix well.

4. Add a small spoon of oil to a hot pan, spread in an appropriate amount of batter and shake well, and heat over medium heat for 3 minutes.

5. Flip one side over and continue to heat for 3 minutes. The artichoke cake is golden brown and ripe.

2. Pan-fried artichoke baba.

Ingredients: Artichoke (1 piece, 300 grams).

Batter: 1 egg, 1 cup, flour

Seasoning: oil (5 tablespoons), salt (1 3 tablespoons), chicken broth (1 2 tablespoons).

Method: 1. Peel the artichoke, cut it into thin strips, soak it in water and set aside.

2Take a large bowl, add eggs, water and flour, mix them well, and mix well to form a thick batter.

3Drain the shredded artichoke, add it to the batter, and stir well.

4Add 1 3 tablespoons salt and 1 2 tablespoons chicken broth and mix well with the artichoke batter to taste.

5Heat a pan, heat 5 tablespoons of oil, scoop in half of the potato batter, flatten it with a spoon and fry until the bottom is solidified.

6Turn over medium-low heat and continue to fry until golden brown on both sides, blot the remaining oil with kitchen paper, and then fry the remaining potato batter.

7Place two pieces of potato cake on a cutting board and cut each into eight equal portions.

8Put the chopped potato cake on a plate and serve.

3. Kimchi and artichoke poop.

Ingredients: 2 large artichokes, 1 egg, 4 slices of bacon, 1 small bowl of kimchi.

Ingredients: sesame oil, salt.

Method: 1. Wash and peel the artichoke, I generally like to use the high-quality steel wool ball to wipe the skin directly, which is very convenient.

2. Rub the peeled artichoke into shreds.

3. Finely chop the bacon, chop the kimchi, add an egg, a little sesame oil and salt and mix well.

4. Stir the shredded artichoke into it as well.

5. Heat a frying pan and pour some oil. Knead the mixed artichoke paste into a small round cake shape, wait for one side to brown brown, and then carefully turn over and fry on both sides.

6. Of course, if you are lazy, you can also pour the artichoke shredded paste directly into the pot and spread it directly into a large round artichoke pickle cake.

7. The fried cake is very fragrant, crispy and flavorful.

4. Pastoral assorted artichoke baba.

Ingredients: Artichoke (2 pieces, 500 grams), Red Pepper (1 2 pieces), Ham (80 grams), Green beans (50 grams), Corn kernels (25 grams), Flour (2

Local specialties, the practice of sugar and oil baba.

The food of Changsha, Hunan Province is mainly salty, fragrant and spicy, but there is a special dessert snack that is loved by everyone, it is sugar and oil baba. The sugar and oil baba has a sweet taste and a soft texture, and its method is also very simple. All you need is sticky rice, brown sugar, and a little sesame seeds.

The practice of sugar and oil poop:

Ingredients: 150 grams of glutinous rice flour, 30 grams of brown sugar, appropriate amount of water, a little sesame seeds, and a handful of non-stick frying pans.

Production process: Step 1: First put the brown sugar into a small bowl, add hot water to melt it into sugar water, put the glutinous rice flour into another bowl, slowly add hot water in several times, stir with chopsticks, and stir into a cotton shape.

Step 2: After the prepared cotton-like glutinous rice dough has cooled, knead it into a smooth large dough by hand, then place it on a flat table, first roll it into long strips, divide it into small balls of moderate size, and roll it into small round balls. Use the palm of your hand or a pressing plate to press the dumplings into a flat shape, and all the dumplings are processed and wait for the pot to be served.

Step 4: When the shape of the small round cake in the pan changes color on the side of the pan, you can turn it over and continue frying. Fry repeatedly until both sides of the cake are firm, then pour the prepared brown sugar water into the pan and turn the cake so that the brown sugar water is evenly covered.

Step 5: When each round cake is evenly coated with brown sugar water and the soup is viscous, it can be put in a bowl, sprinkled with sesame seeds, and the sugar and oil poop is ready.

Summary: The main ingredient of sugar and oil baba is glutinous rice flour, and the food made of glutinous rice flour has a soft taste and is suitable for all ages. And glutinous rice flour has high nutritional value, which has the effects of replenishing qi and blood, strengthening the spleen and stomach.

Brown sugar has the effect of reducing blood and regulating menstruation, and the combination of the two makes the nutritional value even richer.

The process of making oil poop can be broadly divided into the following four steps:

1. Soaking: According to the ratio of half a kilogram of rice with two or three taels of soybeans, take an appropriate amount of sticky rice and soybeans, soak them in warm water until they swell, and soak them to soak out the bean fragrance and rice fragrance.

2. Grinding: Add an appropriate amount of water to soybeans and rice (not too much, otherwise it will consume oil when frying, and the shape of the fried oil baba is not full), use a small spoon to scoop the washed rice and beans into the stone mill, not too much each time, so that the pulp will be delicate, and the taste of the oil baba will be better.

3. Mix the filling: add an appropriate amount of salt and pepper powder to the pulp, and then prepare the filling according to personal preference, such as: diced bacon, minced sauerkraut, chopped green onion, etc.

The mixed filling can be divided into chowder type and stacked type. The former is to pour the filling into the pulp and stir it until it is even; In the latter, half a spoonful of pulp is poured into the note-shaped iron grape first, and then a small half spoonful of pulp is poured into the filling of your favorite. There are also unstuffed ones.

4. Frying: Pour vegetable oil into the pot, increase the heat until the oil boils, and combine civil and military fire when frying. If it is fried with fire, it will be scorched on the outside and undercooked on the inside. (At the same time, pay attention to the tumbling oil baba at any time) the heat is well mastered, the fried oil baba will taste good, eat only feel the oil fragrant bean fragrance overflowing, the crispy surface is wrapped in a group of hot air, a light bite, the warm fragrance overflows, and the tempting taste spreads all over the body.

The historical origin of the oil poop is no longer known. The oil baba is small in size, easy to carry and easy to eat. In the early days, the Tujia people used it as dry food for farm work.

Because of its good taste and sufficient nutrition, it can replenish people's physical strength in time, so it has stepped onto the dining table of the Tujia family and has become a staple food. In the early days of liberation, some individual oil baba vendors began to appear in various counties in Xiangxi, and they set their stalls next to restaurants, noodle restaurants, or on the street or in pavilions, which were cheap and very popular. In the future, the polders in all parts of the city and countryside have the characteristic customs of the owners of the fried baba stalls while frying.

Ingredients: 300g of flour, appropriate amount of Sichuan pepper powder, appropriate amount of yeast powder, appropriate amount of salt, appropriate amount of alkaline noodles, egg white and a Chongqing oil poop method:

1.Flour, peppercorns, yeast, alkali, egg whites mixed. Load into pots. Ferment for half a day. There are small bubbles.

2.Add oil to a two-centimetre depth in a frying pan over high heat and keep warm over medium heat.

3.Roll the dough with chopsticks.

4.Hanging in the air, the dough hangs into the pan and deep-fried, first frying the shaped bottom and then allowing the subsequent dough to pile up on top. After the bottom is basically cooked, flip and fry the top.

5.The finished product, a mass with a diameter of about five to ten centimeters. The upper part is softer, the lower part is slightly stiffer, and there is a thin waist in the middle, which is the standard shape. Soft and slightly fragrant with peppercorns.

Mix the flour and minced ginger with water, preferably thicker, fry them in oil and press them into a cake shape, frying them thoroughly on both sides. Don't put any seasoning, if you treat cough and think it's not delicious, you can add two eggs! Our place is called oil turtle paste, I don't know if you asked!

The recipe for the oil poop is as follows:

1. Soak rice + soybeans + peanuts with an appropriate amount of water overnight.

2. I use Sichuan peppercorns, because I will use a wall breaker to mix and beat into rice cereal.

3. The proportion of water is about 1cm of soaked rice, soybeans and peanuts, and then added to the wall breaker in batches to make a paste.

4. It's about the same consistency as rice cereal, it's too thick, you can add a little water.

5. Use food molds for shaping.

6. When frying, you can demold when you see the poop in the mold swelling up.

7. When demolding, turn it upside down and knock it on the pot shape to come down.

The origin of the oil poop:

Origin legend Legend Zhang Gu, Li Gu opened up the world to the halfway point, exhausted energy, can not continue to work, at this time the gods pointed out, absorbing the essence of the sun and the moon can restore the strength of the brother orange, so Zhang Gu absorbed the essence of the sun, Li Gu absorbed the essence of the moon, the hail group of envy then greatly increased, completed the groundbreaking feat, the descendants in order to do farm work in time to replenish physical strength, follow the example of Zhang Gu Li Gu, make their rations into the shape and color of the sun and the moon, and gradually evolved into today's oil baba. <>

1. Noodles: 500g glutinous rice flour, 130g water, and large glutinous rice dough.

2. Molding: Divide the kneaded glutinous rice dough into small pieces of about 20 grams, then knead them with both hands until they are round and ball-shaped, and gently press them flat.

3. Sauce mixing: Mix brown sugar and cooking oil in a pot to make it viscous.

4. Frying: Put the flattened glutinous rice dough into the pot and fry it slowly. It is necessary to master the heat, keep flipping when frying, and when the glutinous rice baba becomes crispy and soft, and the sugar juice adheres to the glutinous rice poop, it can be taken out of the pot.

The crispy top layer is wrapped in sweet brown sugar, which is cooled on a drain rack and ready to serve. With a gentle bite, the warm fragrance overflows, and the alluring flavor spreads throughout the body.

Here's how to make strong. The raw materials for making fried rice are mainly glutinous rice and mung beans, soak the glutinous rice in water for one night in advance, clean the glutinous rice before soaking the rice, wash the glutinous rice several times, and you don't need to wash it again after the rice is soaked, add an appropriate amount of water, soak it for a night, prepare some mung beans to clean it with water, wash it several times, pour out the water after washing, add an appropriate amount of water, and soak the mung beans for one night. After the mung beans are soaked, br prepare a basket that can leak, put the mung beans in it, control the water clean, spread a layer of gauze in the steamer first, pour the mung beans into it, flatten the mung beans, poke a few small holes in the middle, so that it can be cooked faster, pour the soaked glutinous rice into a leaky steaming drawer, flatten the glutinous rice with chopsticks, poke some small holes for ventilation, so that the glutinous rice can be cooked faster, put the glutinous rice into the steamer, cover the pot, and steam for 30 minutes after steaming.

3 br 0 minutes later, sprinkle some boiling water on the glutinous rice, mix the glutinous rice evenly with chopsticks, the purpose of this is to let the glutinous rice absorb water, steam out more soft and glutinous, then cover the pot and steam for 20 minutes, after completion, put the glutinous rice into a larger basin, and then use a rolling pin to beat the glutinous rice vigorously, break the glutinous rice, when operating this step, you must take it hot, the glutinous rice will be hard after it is cold, and it will be particularly difficult to hammer it up. Dip some brown sugar, the previous steps are the same as making glutinous rice cakes. br Next, put on gloves, smear with a layer of oil, take a piece of broken glutinous rice and put it in the palm of your hand, rub it into a circle, do not rub it too round, after it is done, cover it first, pour an appropriate amount of cooking oil on the cutting board, apply it evenly with your hands to prevent sticking, take a piece of glutinous rice and put it in the palm of your hand, then turn around, pinch the glutinous rice into the shape of a nest, add an appropriate amount of mung bean puree, wrap the mung beans with the tiger's mouth in the circle, and knead them together when the final seal is done, put it on the cutting board, and flatten it with your hands, The raw embryo of such a fried baba is ready. br Heat the pot first, add more rapeseed oil, and fry it at home without putting too much, just fry it a few more times.

First cook the rapeseed oil, then cool the oil to 70% hot, put the fried raw embryo into the pot, remember to separate the distance when you put it, so that it will not stick together, turn it several times halfway, let the fried baba be heated evenly, fry for about 7 minutes, if it is thin, it is enough to fry for 5 minutes, fry until the appearance is golden and crispy, take it out and control the oil to dry, and then put it on a plate, a very delicious fried cake is ready.

1. Prepare the ingredients, glutinous rice flour and brown sugar.

2. Add warm water to the glutinous rice flour and knead the glutinous rice flour into a dough.

3. Divide the dough into portions.

4. Flatten the dough with the palm of your hand.

5. Add the brown sugar to the hot water to dissolve.

6. Put a little oil in the pan and put in the dough.

7. Fry light golden brown on both sides.

8. At this time, pour in the brown sugar water and bring to a boil.

9. The sugar and oil poop gradually becomes softer, colored, and can be fished out when the oil is shiny.

Remarks: You can't be in a hurry when eating sugar and oil baba, the freshly cooked sugar and oil baba is golden and crispy, sweet but not thick, oily but not greasy, soft, soft, and attractive, which makes people want to swallow it all in one go. But the baba that has just come out of the pot is steaming, and if you are not careful, you will burn your tongue and hurt your mouth.

Therefore, when eating sugar and oil poop, you must not gobble it up and sweep it away, but you must eat it slowly and happily, and taste it little by little.