How to make red vetch flour and how to make it delicious

Sweet Potato: The correct way to make sweet potato flour powder Many people don't know Oh, hurry up and learn it.

You can chop the red lettuce first, then rinse it, drain the red weeds with a large cloth, and use a basin to catch the drained water.

After the connection is clarified, the precipitation at the bottom is powder.

I watched my grandmother do this when I was a kid.

Here's how to make the flour:

The materials needed are: Ingredients: 150 grams of dried vetch flour, 200 grams of leeks, vegetable oil, salt, 5 grams of light soy sauce, 5 grams of ginger, and 1 gram of chicken essence.

1. Soak the dried vetch powder in boiling water to soften, it is best to add a spoonful of salt to soak together, so that you can soak it quickly, save time, scoop it up and cool it, you can add a little vegetable oil and mix it evenly to prevent it from sticking, wash and cut the leeks into sections, drain the water, and mince the ginger, (if you love chili peppers, you can add spicy skin or green chili peppers).

2. Heat the pan with cold oil, boil the oil to 8 hot, burst the fragrance of the minced ginger, add the powder and stir-fry evenly to produce the fragrance.

3. Add salt and stir-fry evenly, so that adding salt in advance can make the flour very flavorful, and the leeks in the back are not easy to soften, add a little chicken essence and stir-fry evenly to taste, and the leeks in the back are not easy to soften.

4. Fry until the leeks are broken, then turn off the heat and put them out of the pot, the leeks are fresh and tender, the powder is flavorful, the leeks are fragrant, and it is just right to eat in spring.

Vetch flour

Lotus flour is a vermicelli product of red vetch, (red vetch is also known as sweet potato). It is mainly produced in hilly places, and some plain areas in China are also planted with red vetch, but places with low mountains, flat land, mild climate, abundant rainfall, long frost-free period and four distinct seasons are more conducive to producing high-quality red vetch.

It has the characteristics of crystal clear, refreshing, strong flexibility, uniform strip shape, and continuous cooking for a long time, and is a good raw material for hot pot, cold dressing, fried noodles, soup dishes, braised dishes and other dishes.

Vetch flourIt's sweet potato flour.

The first step is to buy a large bag of fresh sweet potatoes from the market, then wash them and peel off the sweet potatoes for later use.

The second step is to cut the sweet potato into a small shape, after all the cuts, put a part of it into a chusher first, add an appropriate amount of water, and beat the sweet potato into sweet potato puree.

The third step is to pour the sweet potato puree into a large basin, then take out a clean gauze, use the gauze to slightly lift the sweet potato puree, and squeeze out the water, so that the starch water is obtained.

The squeezed dried sweet potato puree is set aside, and it is still useful.

The fourth step, add water to the squeezed sweet potato puree again, stir evenly and squeeze out the starch water again with gauze, the same operation needs to be repeated 3-4 times, when the water is getting clearer and clearer, the starch value of the sweet potato puree is all taken out, and the sweet potato puree can be discarded.

The fifth step, let the starch water that has been omitted out stand for a night, let the starch sink to the bottom, pour out the water the next day, stir the white starch, add water again, after 3 hours of precipitation, pour out the water again, the shallower the sweet potato water, the better the starch made, the last step, take out the white starch to dry, after drying, we get the edible starch, and it will not be bad for how long it is stored.

Sixth, if we want to make sweet potato vermicelli, we can leave some wet starch down, put water and stir it into starch water, and then we need to prepare another ingredient and take out the sticky rice noodles.

Spare. The seventh step, add a drop of cold water to the sticky rice flour, pour it into the pot and boil over low heat, stir while cooking, so that the rice milk will become rice paste, and then put the starch water in, stir evenly, when there is no water in it, pour it into a plastic bag, cut a small hole at the bottom of the plastic bag to let the confusion slowly seep out.

The eighth step, before that, boil the water in advance, after the water boils, slowly squeeze the rice cereal into it, and cook the sweet potato vermicelli on high heat throughout the whole process.

Step 9: Mix a hot and sour powder.

sauce, add balsamic vinegar.

Minced garlic, light soy sauce and a pinch of salt and chili oil.

Blanch a green vegetable in the powder, so that the hot and sour noodles are made, and you can eat them when you take them out, and the muscles are smooth.

Steamed pork with red lettuce powder.

Red potato is sweet potato, soft and sweet sweet potato meat absorbs the fat of the meat, so that the pork belly is not greasy at all; It is also combined with the taste of steamed pork powder, so that every bite is full of simple comfort.

Ingredients: 200g sweet potato

Pork belly 300g

Salt 5g soy sauce 15ml

Five-spice powder 5g

5g white pepper sugar A little.

A pinch of chopped green onion.

A pinch of paprika.

Steamed pork powder 200g

Mash juice 15ml

Sufu juice 10ml

The practice of steamed pork with red lettuce.

Wash the pork belly and cut into thick slices.

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The pork belly is mixed and marinated for 20 minutes with mash juice, five-spice powder, white pepper, soy sauce, bean curd juice, salt 2g and sugar, which is called "yard flavor" in Sichuan.

Mix the meat with steamed meat powder and wet it appropriately. Place the mixed meat skin down neatly into a bowl.

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Peel the sweet potatoes and cut them into hob pieces, sprinkle 3g with salt, then coat them with a layer of steamed meat powder and put them on top of the meat.

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After the steamer is steamed, put the steaming bowl with the finished ingredients into it, and steam it in boiling water for 1 hour. After steaming, take out the steaming bowl and put it upside down on a plate, sprinkle with chopped green onions and chili powder.

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Tips: In this way, you can also steam pork ribs, beef, etc., and sweet potatoes can also be replaced with other steamable ingredients such as taro.

When choosing pork belly, the width of the meat should be wide enough, at least 8cm or more, and it should be beautiful in a bowl.

Steps to make cold sweet potato flour:

Ingredients: 200g sweet potato vermicelli, 100g minced meat, 100g tomatoes, 70g sour bamboo shoots, appropriate amount of oil, appropriate amount of salt, appropriate amount of chicken essence.

1. Prepare ingredients: garlic chili sauce, sour bamboo shoots, tomatoes.

2. Minced meat, and mix well with light soy sauce and a little chicken essence.

3. Soak the sweet potato vermicelli in cold water for one hour.

4. Boil the sweet potato flour in a boiling pot, then remove it and rinse it with cold water. It is also possible to leave it without cold water.

5. Heat the wok and then put the sour bamboo shoots into the stir-fry to dry the water.

6. Then put the tomatoes together and stir-fry.

7. When the tomatoes are cooked, put the minced meat together and stir-fry.

8. Add garlic chili sauce to the stir-fried sauce, add a little salt light soy sauce and chicken essence to taste.

9. Put the fried sauce in a bowl.

10. Fill Fluttershy with cooked sweet potato flour.

11. Finally, drizzle the sauce with sweet potato flour when eating.

Sweet potato flour is made from sweet potatoes, using fresh potatoes as raw materials, processing sweet potato flour into starch, and then processing into vermicelli. It can also be processed directly in vermicelli, using starch as a raw material. Choose sweet potatoes that have a smooth surface, are free of pests and diseases, are free of green heads, and are of a good size.

Place the selected sweet potatoes in a basket of water, wash the soil and impurities, and cut off both sides of the sweet potatoes. Washed sweet potatoes should be crushed in time. Water is added using a powder dispenser during the beating process.

The finer the better, to increase the powder yield. Strain twice with a mud cloth. The original solution is thinner and the second is comparatively thicker.

Two days after the filtered solution arrives in the pool, the water is discharged into the pool, 1 3 of the original water volume is added, stirred, filtered again, and the filtered solution is put into a small container to precipitate. When the pool is completely cleaned, drain the water, remove the surface oil powder, remove the lower intensity, lift it to the powder pile, and place it on the Sunshine Farm for **. Place the vermicelli in a warm, sunny place and let it dry before packaging the finished product.

Lotus flour is a vermicelli product of red vetch. It is mainly produced in hilly places, and it is also planted in some areas of China, but places with low mountains, mild climate, abundant rainfall, long frost-free period and four distinct seasons are more conducive to producing high-quality red vetch. The flour is made from taro.

After the taro is boiled, scoop up the water and drain it, peel the skin, put the taro in a large basin with flour, add a large amount of flour and a small amount of glutinous rice flour, and finally stir it to be early.

The flour is made through four processes, and the high-quality red flour is selected and peeled, grinded, made into strips, and dried to make the finished flour. It has the characteristics of crystal clear, refreshing, strong flexibility, uniform strip shape, and continuous cooking for a long time, and is a good raw material for hot pot, cold salad, fried powder, soup and vegetable enlightenment, braised and other dishes.

Preparation of the flour1. Ingredients: 150 grams of pork, 150 grams of sweet potato flour, 200 grams of sauerkraut, 15 grams of egg white, 3 spicy millet, 3 cloves of garlic, 1 shallot. Excipients: 1/2 tablespoon dark soy sauce, 1 tablespoon light soy sauce.

2. Shred the leg meat after the pig, add light soy sauce, dark soy sauce, egg white, cooking oil, and mix well.

3. Blanch the flour in boiling water, turn off the heat and simmer for 5 minutes, then remove it.

4. Cut the sauerkraut into small pieces.

5. Heat the oil in the pan, add the minced garlic, the millet is spicy and fragrant, and the sauerkraut is stir-fried.

6. Pour in the flour and stir-fry over low heat until the oil is evenly coated on the flour.

7. Pour in light soy sauce and water, cover and simmer for 1 minute.

The preparation of celery mixed with verge flour is as follows:

Ingredients: celery, corn flour, corn oil, garlic, salt, sugar, chicken essence, vinegar.

1. Prepare 150 grams of celery and 100 grams of flour.

2. Soak the flour in boiling water for 15 minutes, soak it soft or boil it, pay attention not to stir it too soft, and then soak it in cold water, because the flour is more chewy and delicious.

3. Soak celery in salt water for 10 minutes to remove pesticide residues, and rinse it repeatedly with running water.

4. Cut the celery into long sections like this and set aside.

5. Bring water to a boil in a pot and add a little salt.

6. Throw in the celery and cook for about 5 minutes.

7. After boiling for five minutes, the celery is cooked and the color has become darker.

8. Soak the cooked celery in cold water to remove the bitterness.

9. Remove the celery and squeeze out the water for later use.

10. Put the soaked vermicelli in a basin. Because the vermicelli is thick and not easy to taste, add a little salt and prepared seasoning to taste, and then mix well.

11. Add the prepared celery and mix well.

12. Heat the pan and cook the oil.

13. Wait until the oil boils, pour the hot oil on the dish, put in the homemade oil and chili pounded garlic, salt, chicken essence, vinegar, and a little bit of sugar and mix well.