How to make homemade soybean pots, the practice of homemade pots

Ingredients] 250 grams of mung beans; 50 grams of peas; 50 grams of soybeans; (Soak in water overnight, add an appropriate amount of flour and water and beat it into a thin paste with a grinder for later use). 20 grams of tahini; 10 grams of water and diluted; 1 piece of bean curd with water and juice; a pinch of chili oil; a pinch of peppercorn oil; A pinch of chopped parsley.

Method] 1) Beat the marinade: heat a little oil, stir-fry the peppercorns, add water to the required amount, put the washed coriander root into the boil, add salt and a small amount of soy sauce, chicken essence, and water starch to hook into a thick marinade for later use.

2) Make pancakes: In fact, it is a pancake, take a flat-bottomed non-stick pan and heat it, smear it with oil, pour in a spoonful of bean batter, spread it into a thin pancake, the thinner the better, and so on until the batter runs out, dry each pancake until it is half dry, cut into strips that are one finger and a half wide, two and a half inches long, 3) Eat: Keep the marinade hot, sprinkle a handful of pancakes into the marinade and mix the sauce slightly, put it in a large bowl, and then pour in sesame sauce, fermented bean curd juice, chili oil, pepper oil and other small ingredients, and sprinkle with chopped coriander.

Homemade pot home-cooked method:1. Cook the rice first, and add an appropriate amount of salt when cooking the rice. It is best to use short round rice with relatively large viscosity, try not to use Thai fragrant rice, because Thai fragrant rice is not sticky, if there is only Thai fragrant rice, you can add one-third of the glutinous rice to help increase the stickiness.

2. After the rice is cooked, put it in the mold while it is hot, press and compact, and put it in the refrigerator for one night after it has cooled thoroughly.

3. Use a sharp knife to cut the rice into thin slices, cut each slice, wipe the knife with water, and then cut off another slice.

4. Put the cut rice chips gently into the dryer and let it dry for about four or five hours.

5. Fry the dried rice flakes to a crispy crisp to make a delicious pot.

There are a lot of teaching materials on the Internet, you can look them up yourself.

The home practice of the pot is as follows:Ingredients: 1 bowl of rice.

Excipients: 2 shallots, 1 tablespoon of salt, appropriate amount of cooking oil, appropriate amount of flour, 1 tablespoon of sesame seeds.

1. Prepare the leftovers, and if you have time, you can break up the rice.

2. Add salt, green onion and sesame seeds to the rice and knead well.

3. Sprinkle the board with flour, and then put the rice on it and roll it out into a thin rice cake.

4. Cut into small pieces with a knife.

5. Remove the hot oil from the pan and set it on high heat, then fry it slowly over low heat, turning as little as possible.

6. Fry until golden brown on both sides.

Here's how to make your own pot at home:

Ingredients: Rice.

Ingredients: lard, salt, cumin powder.

1. The rice needs to be cooked in advance, put the cooked rice in the pot while it is hot, and then spread the rice apart. Add a spoonful of lard and cumin powder and a pinch of salt to taste.

2. Wait until the rice and these seasonings are added, and stir-fry the rice evenly. This will add more flavor and the flavor of the fried rice will be more even.

3. Wait until the rice and seasonings are stir-fried well, and knead the rice directly into rice balls. The rice balls should not be too big, and each rice ball should be about the same size.

4. Take out the baking sheet, and then put a piece of oil paper on the baking sheet. Take a rice ball and put it on top, and then press the rice ball directly flattened, so that it looks like a pot.

5. The oven needs to be preheated in advance, and then the process of baking the pot is to take it out and turn it over in the middle. However, the baking tray is very hot, so prevent the baking tray from burning when turning it over.

6. The baked pot looks very appetizing, the color is beige, and you can eat it after the pot cools down. The texture is crisp, fragrant and crunchy.

Ingredients: Glutinous rice 500g

Green onion 50g, salt 20g

200g flour

The practice of homemade pot paste.

Soak glutinous rice in water for 4 hours.

Add the flour and stir evenly.

Each grain of glutinous rice should be dipped in flour.

Add the green onion and salt and continue to stir.

Dedicated tools.

Apply a layer of oil.

Add oil and fry over low heat.

The pot made by the tool is more stylish.

If it's too troublesome, just get out of the pot and make a big one, and then break it open....Bulk trays.

Fry it for a while, it is white.

1First make a pot of rice and let it cool at room temperature. Pour the rice on plastic wrap and place it on a panel and roll it out with a rolling pin to form a pancake and feel the flavor is strong.

2. Don't put oil in the pan, fry the pancakes, and slightly burn them on both sides, so that the water can volatilize and set. Prepare the hot oil and put the crepes in for frying.

Ingredients for homemade pots: 100 grams of glutinous rice, 100 grams of ordinary flour, salt, cumin powder, pepper, five-spice powder, chili powder (if you don't eat spicy), water.

The practice of homemade pot paste.

Step 1: Wash the round-grained glutinous rice and soak it in water for two hours (the weather is different, and the soaking time is different, so the time should be extended in winter), mainly depending on the state of the rice grains.

Step 2: Pour the soaked glutinous rice on the cutting board.

Step 3: Roll out with a rolling pin, but do not roll into flour and have a slight particle.

Step 4: Flour and glutinous rice are weighed in advance, pour the flour into a basin with glutinous rice, add a small amount of water, and knead into a dough.

Step 5: Cover with plastic wrap and let rise for half an hour.

Step 6, roll into a dough sheet, not too thick, and a dollar coin thickness about the same, cut into small pieces, with a fork to fork the eye, I cut it is not good-looking, I am not a perfectionist, so the cut is uneven, the fork eye is uneven.

Step 7: Put one piece at a time in the pot and fry over low heat.

Step 8, the color is a little darker, but don't fry it, if the color is too light, the taste is not crispy enough, this is what I summarized after eating, the light color I fried is not very crispy, not delicious.

Step 9, put cumin, pepper, five-spice powder, salt in a bowl in advance and stir well, I don't like to eat spicy, so I didn't put chili powder, I forgot to shoot ** in this step, sprinkle the pot on the pot while it is slightly hot, mix well, and let it cool to eat, because it is less in summer, and it must be sealed in time if you can't finish eating, otherwise it will not taste good if you are damp.

The specific methods are:1Soak the glutinous rice for 4 hours.

2.Control drying, add green onions, salt, starch and mix all ingredients (non-sticky and slightly wet). 3. Pour oil into a frying pan, 60% heat, turn to medium heat to add glutinous rice, put a large spoonful of glutinous rice, wipe it with a small spoon, shake the mold after solidification, and the rice shell will float.

4.Strain oil, sprinkle with coriander seeds and enjoy. Very sausage, tasty.

Rice pot: rice, eggs, appropriate amount of cooking oil, appropriate amount of salt, appropriate amount of Maggi fresh, appropriate amount of spicy fresh powder, appropriate amount of pepper, appropriate amount of glutinous rice flour, appropriate amount of rice flour, appropriate amount of corn flour.

1. Add an egg, a tablespoon of glutinous rice flour, a tablespoon of sticky rice flour, a tablespoon of corn flour, pepper, spicy fresh powder, salt, and an appropriate amount of Maggi freshness to the rice.

2. Stir well enough, put the mixed rice into a plastic bag, roll it into thin slices with a rolling pin, cut the plastic bag from the noodles, and cut it into pieces of appropriate size on the rolled rice.

3. Put oil in a non-stick frying pan, add the cut rice and fry until the skin is golden on both sides and crispy.

This requires the rice to be steamed in a large pot in a pot, and when the rice is cooked, there will be a layer of pot at the bottom of the pot.

Rice, put at room temperature to cool him.

Pour the rice on the plastic wrap, put it on the board and roll it out with a rolling pin to form a pancake, if you feel that the taste is heavy, you can add a little salt, not easy to put it.

Don't put oil in the pan, fry the pancakes, and slightly charred on both sides, so that the water can volatilize and set.

Prepare the hot oil, put the pancakes in and fry for about 5 minutes, until brown and crispy, let the fried pancakes cool, and then fry them again to make the crispy effect better.

1. Control the moisture content of the soaked glutinous rice and put the glutinous rice on the cutting board. 2. Use a rolling pin to roll out the soaked glutinous rice. 3. Put the rolled glutinous rice into a bowl and add flour, the ratio is 1:

1。4. Add an appropriate amount of water and form a dough. 5. After kneading into the dough, seal and let rise for 20 minutes, cover with plastic wrap.

6. Smear some oil on the board, take out the glutinous rice noodles that have woken up, and roll them directly into a large round cake with a rolling pin. 7. Roll it out to a thickness of about 3 mm. 8. Cut the strips into 2 cm wide strips with a knife, then cut the strips into small pieces, and then use a fork to pierce some small openings on top of each small opening.

9. Pour cooking oil into the pot, heat the oil to 6 hot, put it into the pot, fry it until golden brown, and the skin is crispy. 10. A spoonful of cumin powder, chili noodles, sesame seeds, salt, a small amount of pepper, chicken powder, Sichuan pepper noodles, stir well, sprinkle on the tied pot, stir well.

Ingredients for making soy milk pot:

Soybean flour, pot rice.

Detailed steps of how to make soy milk pot.

In order to prevent moisture, take the ground soybean flour out to dry.

Gauze. <>

Make a funnel out of gauze and strain the soy milk.

Mix the soybean flour and water, filter it through a gauze drain, and the remaining dregs.

Put the raw soy milk in a pot and bring to a boil.

When boiled, a layer resembling tofu skin floats on the surface of the soy milk.

Pots, sold in vegetable farms.

Soybean milk is added to the pot, whether it is breakfast or supper, it is very good!

Soak a good nutritious soy milk pot.

Soy milk pot. Features: Sweet and delicious.

Ingredients: soybean flour, pot.

Seasoning: Sugar to taste.

Method. Ground soybean flour, in order to prevent moisture, take it out to dry. Make a funnel out of gauze to strain the soy milk.

Mix the soybean flour and water and stir it to eliminate the noise, filter it through a gauze funnel, and put the raw soy milk into the pot to boil the remaining dregs. When boiled, a layer resembling tofu skin floats on the surface of the soy milk. Soak soybean milk in the pot or add brown sugar, whether it is breakfast or supper, it is very good!

How to make soy milk pot delicious? I think it's like this kind of soy milk grinding, I think the production method is very easy, under normal circumstances, we follow the general process to make it, and keep the original flavor of the banquet is delicious.

Materials:

Soybean flour, pot rice.

Method.

1. Mix the soybean flour and water, and pass the rubber pin through the gauze funnel to filter the remaining dregs.

2. Put the raw soy milk into the pot and bring to a boil.

3. After boiling, a layer of something similar to tofu skin will float on the surface of the soybean milk, and the bucket beam will skim it off.

4. When eating Liang liquid, soak soybean milk in a pot and add brown sugar, whether it is breakfast or supper, it is very good!

Damae Heng Mipicha pot burns repentant eggplant.

Material: Some leftovers from the rice cooker.

Method: At noon, there is just a small bowl of rice without Liang Liang to finish eating, serve it while it is hot, add some salt and some chicken essence, and mix well.

Spread the board with plastic wrap, put the mixed rice, add a layer of plastic wrap, take out the rolling pin, roll it firmly, a little thinner, roll it into whatever shape you want, you don't pay attention to eating it at home, and then cut it into pieces with a knife. If you feel that it is difficult to cut the knife, you can also apply some oil to the knife.

Roll out the cut rice pieces, put them in the microwave for 2 minutes, take them out, turn the pot over, and microwave them for another 2 minutes.

At this time, it is also possible to fry it in the pan, or throw it under the sun and blow it to make it a little drier.

When you want to eat it, fry it in the oil pan, and it's OK. It can be used to make three fresh pots to eat, use slices of meat, red sausages, acorns to take mushrooms, fungus, bamboo shoots to make soup, hook thin thickeners, 2 stoves together, the pot and the soup are baked together, the soup is poured on the pot, Zila sounds, pay attention, the pot and the soup should be hot, and it will sound when poured.

How to make a pot ba? Add salt to the rice, add chicken essence, this celery, 13 fragrant eggs, stir well, add two spoons of aged noodles and knead until the dough, roll flat and cut into pieces with a rolling pin, fry over low heat and put some cumin to make the ingredients.

Smooth the cooked rice, rectangle it, and fry it in a pan with oil.

Here! All the diagrams and steps have He lead eliminated Zen knowledge, very exciting, but detailed.

- Open the rice and ---

Since the praise of the stove, Sun Ye Chain has been a discerning pot.

The pot is noisy, and Lu judges eat beautiful smiles and cover the taste.

Pot oak inherited the world Liang Limba Zen manuscript.

Let it laugh, I have a hole to guess the key omen regret to admit it!