Braised winter melon has no starch and can be used with pea flour?

Braised winter melon can be left without starch, because you continue to develop, it will also have that slippery feeling.

If there is no starch, you can use some pea flour instead, and the starch contained in those pea flours is also relatively sufficient.

Braised winter melon has no starch, can you use a bowl of bean flour? The bowl of bean flour that can be mentioned is even more mentionable. Wax gourd.

The taste is. The taste of braised winter melon will be more delicious, so braised winter melon has no starch, can you use a bowl of bean flour? The bowl of bean flour that can be mentioned is even more mentionable.

Wax gourd. The taste is. The taste of braised winter melon will be more delicious, so you can.

Hello, if the braised winter melon has no starch, you can use the powder of the bowl of beans, this is okay, but the taste is a little different.

You don't need it, braised winter melon, a vegetarian dish that our family often makes in summer, and the winter melon is made into braised pork, which is more popular with meat-loving sons. In the hot summer, winter melon is the best good ingredient for relieving heat and diuretic, so that my son can eat more, I also spent a lot of thought. This braised dish is also a family tradition, when I was a child, I watched my grandmother make it, and then I watched my father make it, this homely taste has always existed in my heart, remembering that my material conditions were not very good when I was a child, and I can eat such a fake version of braised pork, which feels extremely good.

Ingredients for 2 people.

300 grams of winter melon.

Accessories. A pinch of rock sugar.

2 large ingredients. Soy sauce to taste.

A pinch of chicken bouillon. A pinch of salt.

Step 1: How to braised winter melon.

Peel and cut the winter melon into large pieces, and then scratch the knife on the skin (don't cut it, just half of the position) Step 2 Braised winter melon method**.

Place the skin side down in a frying pan over low heat and fry until lightly browned.

Step 3: Braised winter melon at home.

Turn over and continue to fry as much as possible on all sides, then add the rock sugar and ingredients.

Step 4: A simple way to braise winter melon.

After the rock sugar is dissolved, add an appropriate amount of water, soy sauce and salt.

Step 5: How to eat braised winter melon.

After boiling, turn to medium-low heat and simmer until cooked, and finally add some chicken essence and drizzle some sesame oil.

Finished product drawing. Cooking skills.

Tips: The cross-shaped knife on the surface of the winter melon pieces is to better absorb the juice and make it more flavorful.

It is also possible to use pea flour without starch, and the effect is about the same.

Braised winter melon has no starch, you can use a bowl of bean flour, and the taste is very good and smooth.

No, the effect of pea flour is similar to that of starch and cannot be completely replaced!

Thin soybean flour:

The pea flour is boiled with water, poured into the pot, and the thin bean flour can be cooked.

When cooking, stir constantly, and the heat should not be too large.

When the fire is big, it is easy to boil the thin soybean flour, and the thin soybean flour is very difficult to eat, the fire should be small, and you must be patient to keep stirring the pea flour water with chopsticks.

Stirring and stirring, the water slowly thickens. At this time, you should pay special attention, you can't cook too thin, you can't cook thick, you can eat a slippery mouth when it's thin, and stick to your lips if it's thick. It is best not to be thick or thin, that is, to cook until you insert chopsticks into the pot, lift it casually, and hang a streamline.

When boiling thin soybean flour, you can put some salt in moderation, so that it tastes more refreshing.

Yunnan pea flour:

Mix the pea flour with cold water first, less water, not too much. Then pour it into the boiling water and stir while boiling, (the water in the pot should not be too much, it is suitable for a point.) Don't let the fire be too big, try to cook a little dry, after cooking, (the seasoning will be added by yourself) to use another bowl, do not cold in the original pot, it is better to use a bowl, it is easy to take it out after it is cold.

Kuaishou cold salad three silks.

Ingredients: Ingredients:

200g of pea flour, 200g of carrots, 200g of white radish

Excipients: shallots (appropriate amount), sesame oil (appropriate amount), chicken essence (appropriate amount), salt (appropriate amount), chili oil (appropriate amount).

Steps:1Finely cut the carrots and white radishes into thin strips.

2.Soak the pea flour in boiling water.

3.Cut the shallots into small cubes.

4.Pour the white radish, carrot and pea flour into a larger soup plate (easy to stir), add chicken essence, salt, chili oil, sesame oil, and stir well.

5.Taste it at the end and you're ready to serve.

Tip: You can also put less sugar. This dish is really delicious, so try it too.

Pea flour Pea starch In addition to making cold powder, you can also fry it.

The preparation of fried pea flour is as follows:

Main ingredient version of pea flour 130g

50 grams of excipient oil.

Right: 10 grams of salt, 800 grams of water, 5 grams of Sichuan pepper oil, 5 grams of steamed fish soy sauce, 100 grams of radish, 20 grams of chili peppers, 5 grams of chili peppers, 5 grams of green onions.

Steps: 1. Put 300 ml of water Dilute 130 grams of pea powder ml of water Water boil the water and pour in the stirred pea powder liquid Pour it while stirring Transparent is boiled 4Put it in the mold and keep it warm in the refrigerator.

5.Upside-down made pea flour.

6.Cut the carrots into strips.

7.Cut the peppers into wide strips.

8.Powder cut into thick slices.

9.Stir-fry the chili peppers and carrots in a hot pan with chopped green onions, and add salt.

10.Add flour and stir-fry, add a little water and simmer.

OK. Starch does not contain protein and has no gluten, so in the absence of low-gluten flour, the gluten of ordinary flour can be reduced through the form of ordinary flour + starch (plain flour: starch = 4:1), so as to avoid the dough forming gluten too early or too quickly during the stirring process, so as to ensure that the quality of the product meets the requirements.

Yes, but I personally feel that cornstarch works a little better.

Ask questions to explain clearly, what to do, what to use in, and what to add starch to.

Let's say you use all-purpose flour (all-purpose flour) to make a cake product, and eat it yourself when you're done. You can do both.

If you sell it, you can't sell it.

You don't need to add cookies to make cookies.

Pea flour is not good for making pho, pea flour is generally a kind of fixed flour, and the pho he makes is not a little sticky, and it cannot achieve the effect, so it cannot be made into pho.

1. Preparations.

To make jelly, it can be mung bean flour or pea flour, and I chose pea flour. The ratio of water and powder is very important to make cold powder, first use a glass of water and a cup of powder to make juice, be sure to stir it open, and mix evenly. Then pour four cups of water into the pot.

The total ratio is 1:5, and the ratio of 1:6 can be eaten softly.

2. Stir the cold powder.

After the water boils, the left hand holds the flour juice bowl, and the right hand keeps turning circles in the water with a small spoon, and at the same time slowly pours the flour juice into strands.

3. Stereotyping. Pour the finished jelly paste into a large bowl prepared in advance (note that it is best to coat the bowl with a layer of oil to avoid sticking powder.) ), and then put it in a cool place, it is naturally cool, and can be placed in cool water to cool down. Be sure to cool the middle of the powder, and the color will all turn white, at least 3-5 hours.

After the jelly is ready, press around the box to loosen it, and then buckle it upside down on the cutting board.

It is not possible to completely replace it with pea flour, the main raw material of pho is rice flour, and it is okay to add a little pea flour to it appropriately.

Pea flour should not be able to make pho, pea flour is from starch, and pho is from rice flour,. The nature of the two is different.

The raw material of rice is rice, which is washed and ground into powder, mixed with water to make a paste, steamed into flakes on the basket, and divided into strips after cooling. The handmade pao is white, but recently, there are shops that add various vegetable juices and fruit juices to make colorful pho.

In the southern region, Liangfen refers to the green or black gelatinous solids made of Liangfen grass and rice, which can be used as thirst-quenching products in summer, such as Cantonese Liangfen and Jiangxi Liangfen. The northern region refers to the cold noodles made of rice, peas or various potato starches, such as Rongchang yellow noodles, Zunyi noodles (south), Sichuan noodles (south), Qinghai noodles, Shanxi noodles, etc.

It's best to use sweet potato flour or potato flour to make pho, the cost is low and delicious, why not? Pea flour is good, how to make a profit with high cost? It may be okay to eat it yourself......

It's completely different, one is starch and the other is rice flour, and the answer is no.

The same. Pea starch can be seen as a polymer of glucose. In addition to edible, pea starch is industrially used to make dextrin, maltose, glucose, alcohol lamp, and is also used to prepare printing pulp, textile sizing, paper gluing, and pharmaceutical tablet pressing.

Pea starch can be extracted from starchy substances such as corn, sweet potato, wild acorns and kudzu.

The starch we usually use and pea starch cannot be said to be different, but there are some differences in taste.

The starch we commonly use is mainly sweet potato (sweet potato) powder, and of course, the starch of some potatoes in the north. Pea starch is also used for the same purpose.

Pea starch is one of many starches, all substances with carbohydrates can be processed into starch, and the starches commonly used to thicken in daily life are: sweet potato flour, potato flour, corn flour, pea flour, taro flour, etc. Mushroom powder, water chestnut powder, lotus root powder, etc. are basically used as nutrients to eat.

Generally, the high-yield (cheap and good) ones are used for cooking (thickening, making meatballs......), low yield and high nutrient content are used as nourishing nutrients.

It can be replaced, but the taste and so on are definitely different.

Flour is mainly used to make steamed buns, buns, etc.; Starch is generally used to make soups, and the soup made of starch is clear and sticky, and the taste and vision are very good.