I like to eat flour, but I don t know how to eat it

1. Simple and easy-to-make [small snack jujube fragrant silk cake] Ingredients: 350 grams of cornmeal, 150 grams of flour Accessories: 175 grams of jujubes, 100 grams of sugar, 4 eggs, baking powder, honey Cooking method:

1. Take a container, put in corn flour and flour, add an appropriate amount of honey and water to soak jujube and stir well, then add an appropriate amount of baking powder and water to make a paste; 2. Crack the eggs into a bowl, add sugar and stir together, stir well, pour into the batter and stir well, and add the jujubes; 3. Sit on the steamer and light the fire, pour the mixed noodles into the drawer after the water boils (smear oil or pad a wet cloth at the bottom), steam for about 20 minutes, and cut them into pieces and put them on the plate after the pot is released. Characteristics: Sweet and fluffy, with a strong jujube fragrance.

2. Banana cake Ingredients: banana, a little flour, an egg, a little sugar, a little salt, a small spoon of oil (can be saved). Puree the banana and mix with all the ingredients.

Mix into a cake batter Put a little oil in a pan, pour the banana paste into the pan, fry over low heat After frying until fragrant, turn over and continue to fry. Cook until cooked. 3. Corn muffin raw materials:

Corn flour (medium size), gluten flour, yeast, eggs, sugar, vegetable oil Method: Soak corn flour in a small amount of water for an hour, add flour, and mix yeast into a thin batter (not particularly thin, pull it up with chopsticks, it will sink slowly, but there are lines) and put it in a warm place to ferment for an hour until it swells. Separate the egg yolk from the egg white, put the egg yolk in the batter, put the egg white in a bowl, add the sugar, beat with a long spoon until hard and foamy (about 10 minutes), put the egg white bubbles into the batter and mix well.

Put half a spoon of oil in a frying pan, heat it evenly, heat it evenly over low heat, pour in the batter, a thick layer of batter will fill the pot (the size of the pan is very important, it is best that the batter can be one to two centimeters thick, so that the taste is good and it is easy to cook). When the surface is a little hard but there is still a lot of batter, you can use chopsticks to separate the edge of the muffin from the pan, then shovel it out, fry it on the opposite side, until both sides are golden and slightly burnt. Satisfied.

You can also make gnocchi, an egg, one or two flour, chopped green onions, oil, salt, monosodium glutamate, cooking wine, etc. When the pan is hot, put the noodles and spread out the dough.

I can't say for sure. I'm from the north, but I lived in Wuhan for several years when I was very young. I eat rice every day.

Later, when I was older, I returned to the north, and I liked both pasta and rice. Southerners eat rice, northerners eat pasta, which is influenced by the climate. The south has a lot of water, which is suitable for rice growth, while the north is arid, and rice can't survive at all, so you can only eat pasta, and if you eat too much, you will get used to it.

The north doesn't just eat pasta, nor does it steam a big pot. Both flour and rice are relatively average. As for the noodles, you can try jajang-miso noodles, ramen, braised noodles, hot dry noodles (Wuhan famous, this one is from the south) and so on.

I personally think it's very tasty, I don't know if you've ever eaten an authentic one. I think if you've ever eaten an authentic one, you'll love it. As for the ramen, it is mainly in the soup, the authentic ramen soup is boiled for at least 8 hours, boiled with beef bones, the soup is crystal clear and slightly yellow, and it is a little green against the backdrop of green onions and Hunan vegetables.

Drink the soup first, the noodles are more fragrant! That noodle is also very particular, a large ball of noodles has been pulled until it is so fine. If you find one end of the noodle and eat it all the time, you will find that the whole bowl of noodles is just one noodle!

This meeting is a special delicacy in Zhengzhou, Henan Province, (I am from Zhengzhou, so I like it very much) I boiled it with a sheep, and the famous shop also boiled for seventeen or eighteen hours. Because it is a fat sheep, the soup is white and very fragrant! I can't describe how fragrant it is, the soup is made with secret recipes, and Chinese medicine is basically used.

Fat but not greasy, when you finish a small sip, you have the urge to drink the whole bowl of soup in one go. Eat the meat first, then drink the soup, drink the soup first, the noodles are more fragrant! You say that the noodles are not used to eating, it may be that you feel that the noodles are not chewy!

The authentic Henan braised noodles are all rubbed and kneaded by muscular men, and they are full of elasticity! I want to eat a bowl again! But it's a little scary to eat another bowl.

**The bowl on it is a little small, the diameter of the authentic braised noodles & ramen bowl is about half the size of a keyboard) Noodles must be eaten in well-known catering companies, just like going to Guangdong in the north to eat grilled scallops at a stall and going to a high-end restaurant to eat grilled scallops, one is delicious and the other is unpalatable. Jajangmyeon, except for my dad's cooking, I've never eaten anything else. Don't explain, it's delicious anyway!

It's a matter of habit, just as foreigners like to eat buttery bread.

Flour is good for the stomach and good for the body!

Of course, not all northerners eat flour! My hometown produces rice!

The most famous rice is Panjin rice! It is recommended that you take a look at ** Guiying Farmhouse Rice Shop.

I like it too, people must have their own favorite foods

You're in good health, you're fine, the whole grain is good.

Flour-based foods are easy to gain weight, but people are generally judged by the comparison of energy consumed and consumed by the body. If you eat too much and consume too little in a day, you are destined to gain weight. If you can control your mouth properly, exercise more, and start from two aspects, you may be thinner!

If you can't keep your mouth shut, you can only move your legs more.

It doesn't matter if you love flour, the key is that you can't eat it with meat at the same time, because eating it together is extremely high in calories.

So say goodbye to xiaolong, potstickers, and hamburgers.

Eat low-gluten foods, eat less fried, cakes are OK, dear.

Eat whole wheat flour! Low calorie.

Eating foods or health products made from Garcinia cambogia extract half an hour before eating starch can only prevent you from gaining weight.

Don't eat too much at a time and intensify your exercise.

The main ingredients of xiao long bao are 250 grams of high-gluten flour and 250 grams of pork.

Ingredients: 100 grams of green onion, 2 grams of salt, 2 grams of sugar, 2 grams of corn starch, 3 grams of oil, 3 grams of light soy sauce, half a bowl of stock, 120 grams of yeast powder, 120 grams of water, 1 gram of pepper.

The preparation of xiao long bao.

Soak grams of yeast powder in warm water at about 40 degrees for 5 minutes.

2.Put 250 grams of high-gluten flour in a plate, pour in the soaked yeast water, stir with chopsticks while pouring until finished, and stir the flour until there is no dry powder.

3.Knead the flour into a smooth dough by hand, put it in a bowl and cover it with plastic wrap for fermentation (this step requires patience and hard kneading for a while, to knead the gluten out, and then roll out the dough, and the finished xiaolongbao will not leak the soup.) ）

4.Prepare the filling when the dough is rising. Grind the minced pork (fat to lean ratio 2:8) and add oyster sauce, light soy sauce, sugar, pepper and salt to taste, mix well in one direction, add a small amount of stock in batches, and stir vigorously in one direction each time you add the stock so that the meat can completely absorb the soup.

5.Stir in the finely chopped green onions.

6.Rise the dough to twice the size and remove the gas.

7.Cut the dough without a big hole in it, be sure to drain it thoroughly, otherwise the air will affect the appearance of the finished product, and the surface of the finished bun will be pimpled.

8.Thoroughly vent the dough and roll it into long strips and cut into equal portions of about 8 grams.

9.Roll out the small ingredients into round dough sheets, and cover the unused ones with plastic wrap to prevent them from drying out.

10.Put on the right filling.

11.Shut up and pick it up.

12.It would be nice to make a few more wrinkled small bags, but I only make 16 at most with limited skills.

13.Put the finished buns in a steamer basket covered with anti-stick paper, and there should be enough distance between the bags to allow the bags to grow.

14.Cover each bun to prevent the surface from being air-dried.

15.Make a cage to rise for 20 minutes, steam in a pot with cold water, steam for another 10 minutes after the water boils, turn off the heat for 5 minutes and then open the lid and eat.

Cooking skills 1, the first time to knead the dough, you should be patient and hard to knead for a while, to knead the gluten out, and then roll the dough when it is easy to roll, and the finished xiaolongbao will not leak the soup;

2. Turn off the heat for 5 minutes before opening the lid to prevent the buns from retracting;

3. The xiaolongbao to be made is juicy, and it should be more hot when making the filling, if the finished filling feels too wet and not good to wrap, you can put it in the refrigerator and freeze it hard before wrapping.

Of course, it is delicious to grind into flour, and you can also eat it whole, steamed. You can also add some seafood soy sauce and vegetables to copy.

Ground into flour can be made into steamed buns, buns, fritters, bread, pastries, cold skin, you say it is delicious to chew or ground into flour to be delicious.

If the fresh whole grain is of course delicious, tenacious, whether boiled or roasted, just like roasted fresh corn, and more than fresh corn has a sense of returning to the basics, when I was a child, I liked to pick the ears of wheat that had just grown and plump and roasted on the fire, the fragrance has a long history, only when you eat it yourself can really experience. Sometimes because of the roasting, the mouth is smeared with soot, and when I go home, I am punished and proud.

If the wheat grains are dry, the whole grain is really not delicious, after all, it is to be ground into flour as the staple food. To eat whole, you need to soak the wheat in water for 12 hours in advance and cook it in a pot. But the taste is not as good as umami.

Sauerkraut-fried shredded potatoes. Mashed potatoes, all delicious!

It's super easy to make mashed potatoes, put them in the microwave or rice cooker to soften and mash them with a rolling pin. You don't even need to add oil and salt. It's that simple.

Cut the potatoes into thick slices, put them in a pan and bake them at a simmer after the oil is hot, sprinkled with cumin peppers is delicious; Either it's shredded potatoes, which is the easiest;