How to make ghee delicious?How to make ghee??

Brief introduction. Ghee is a dairy product that is rich in a variety of nutrients, which has the effect of improving memory and laxative, and is a nutritious and delicious ingredient. So how can ghee be delicious and simple?Next, let's take a look at the easiest way to eat ghee!

How to make ghee delicious and simple: sweet ghee tea.

Ingredients: 5 grams of tea bricks, 60 grams of milk powder, 90 grams of ghee, 1000 ml of water.

Method: 1. Prepare the ingredients.

2. Use the machine to boil, you can boil in the pot, I am for convenience.

3. After it is done, use the filter to filter.

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How to make ghee delicious and simple: scallion ghee grilled ribs.

Ingredients: 300g large ribs, appropriate amount of ghee, appropriate amount of salt, appropriate amount of starch, appropriate amount of dark soy sauce, appropriate amount of light soy sauce, appropriate amount of cooking wine, appropriate amount of sugar, appropriate amount of green onion.

Method: 1. Prepare materials.

2. Wash the large row with the jagged place on the back of the knife, knock it once, knocking on both sides.

3. Marinate with cooking wine, salt, dark soy sauce and starch for a while.

4. Pour an appropriate amount of oil into the pan, add the pork ribs and fry until both sides change color and remove them.

5. Then put in the green onion section and fry it over medium heat, and remove it before turning yellow.

6. With oil left in the pot, pour in all the large ribs and green onions, and pour in the cooking wine.

7. Add an appropriate amount of light soy sauce, add water to 2 3 places in the large row, cook for about 20 minutes, and finally add sugar and heat to reduce the juice and put it on a plate.

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There are many ways to eat ghee, mainly to drink butter tea, or to mix it with tsamba.

Ghee is also used to fry fruits during the New Year's holidays. Because this kind of oil is rarely used by ordinary people, cakes and bakeries are commonly used, so it is difficult to buy in the mass market.

Ghee is mixed with lard flour, which is simply to put lard at the bottom of the pot, and put an appropriate amount of flour at the temperature of seventy percent of the oil!

Ingredients for shallots: 500 grams of fat, 500 grams of shallots.

Preparation of shallots ghee.

1. Remove the shallots, wash them and dry them.

2. Then finely chop it.

3. Cut the fat and fry it in the pan.

4. Fry it so that you can remove the oil residue.

5. Oil residue can be mixed with some salt, monosodium glutamate, and eaten as a snack, which is very good.

6. Fry the chopped green onions, stirring from time to time to avoid burning.

7. Fry it until golden brown.

8. Then bottle, boil noodles, wontons, and dumplings and put a little fragrant.

1.Milk or goat's milk is warmed up slightly and then poured into a specially made wooden barrel with a long-handled piston, known as "Jialuo" in Tibetan. The piston is slightly smaller than the inner wall of the barrel and can move up and down freely;

2.After the milk is poured into the wooden barrel, it is stirred up and down nearly 1,000 times with "Jialuo", and the oil and water in the milk are separated by themselves, and the oil floats on it, and it is taken out by hand and poured into an oval-shaped or rectangular leather bag, and after cooling, it becomes lumpy ghee. The ghee made from cow's milk is yellow, and the ghee made from goat's milk is white;

3.Once the ghee is made, it can be stored and ready to be eaten or shipped**. The water left over after ghee making can be drunk or eaten as a dairy product such as "qula" (i.e. cottage cheese). In pastoral areas, milk is poured into clay pots and shaken repeatedly to make ghee.

Ghee extracted from cow and goat's milk is an indispensable daily food for every Tibetan person.

The traditional method of herdsmen refining ghee is more special: first heat the milk, then pour it into a large wooden barrel called "Xuedong" (about 4 feet high, about l feet in diameter), beat it up and down vigorously, back and forth hundreds of times, stir the oil and water apart, and a layer of lake-yellow fat floats on it, scoop it up, pour it into a leather bag, and cool it to become ghee. Generally speaking, a cow can produce four or five catties of milk per day, and five or six catties of ghee can be extracted per 100 catties of milk.

Answer: Ghee can be used to spread bread, it can be used to fry things, and it adds flavor to food. In baking, the most commonly used is to make biscuits and cakes. Ghee is the essence of Tibetan food, and plateau people cannot live without it.

Ghee is a kind of dairy product similar to butter, which is a fat extracted from cow's milk and goat's milk. The people in Tibetan areas like to eat ghee from yaks. Yak ghee produced in summer and autumn has a bright yellow color, sweet taste and excellent taste, while the winter one is pale yellow.

Sheep ghee is white, and its luster and nutritional value are not as good as beef ghee, and the taste is inferior to beef ghee. Ghee moistens the stomach and intestines, warms the spleen, contains a variety of vitamins, and has high nutritional value. In Tibetan areas with a relatively simple food structure, it can supplement the needs of the human body in many aspects.

Step 1: and the dough.

Take a basin and put 600 grams of flour, 5 grams of yeast and 3 grams of salt, stir well, add an appropriate amount of warm water and noodles (you can also dissolve the yeast in warm water at about 35 degrees, let it stand for 3-5 minutes, and then use yeast water to mix the noodles), slowly add water in stages, and stir until it becomes cotton wool.

Then knead the dough into a smooth dough, put it in a warm place, cover it with a damp cloth or plastic wrap, and let it rise to twice its original size.

Step 2: Make ghee.

Method 1: Fill the pan with oil and heat until it is hot, add flour (the ratio of oil to flour is 3:1), salt and five-spice powder, stir slowly over low heat, fry the flour until it turns yellow, then turn off the heat.

Note that in this process, be sure to stir constantly with a spoon, and keep the heat low throughout the whole process to prevent the pot from sticking.

Method 2: It is also the simplest way to make puff pastry, put flour, salt, and five-spice powder into a bowl in advance, and then pour hot oil and stir well, the effect is similar to method 1.

Method 3: Without adding oil, stir-fry the peppercorns until fragrant and crush them with a rolling pin for later use. Take a bowl and add flour, then add the prepared crushed peppercorns (you can also use five-spice powder instead) and an appropriate amount of salt, add salad oil to the pot and pour it into the flour when it is hot until it is 7 hot, stir evenly with chopsticks and let it cool.

Step 3: Make the cake base.

Roll the proofed dough into long strips, divide it into small dough pieces, and roll out one dough into a round dough.

Evenly spread the puff pastry, roll it up in one direction, knead it into long strips with your hands (grab the two ends as much as possible, so that the cake is crispy and layered), and then roll it up from both ends at the same time, and then fold the 2 "plates" together, flatten, roll them into a thicker dough, and continue to wake up for 5-10 minutes for later use.

Step 4: Bake the cake.

Preheat the electric baking pan and rub some oil, put the prepared dough cake into it, bake it for about 2-3 minutes, turn it over, and the shortbread will be successful after the cake changes color and becomes lighter. Of course, you can also put the shortbread in a pan and fry it over low heat until golden brown on both sides, and the shortbread is ready.

1.The oven is turned on at 350 degrees.

2.Puff pastry: 1 4 cups oil heated, turn off the heat. Add 3 to 4 cups of flour and stir-fry for about 5 minutes until the flour is peanut butter colored.

3.Blanch: 1 2 teaspoons salt into 2 cups flour. Slowly pour in the flour from 3 to 4 cups of boiling water, stirring with chopsticks as you pour. Allow to cool a little and knead the flour into a smooth dough. Cover with a wet towel and let it rise for 30 minutes.

4.Sprinkle the worktop with flour and knead the hot dough and leavened dough together.

5.Roll out the dough into rectangular slices. Spread the ghee evenly on top and sprinkle it with puff pastry.

6.Fold the dough to the left, right, top, and bottom sides to the middle 1 3, a total of 9 layers. Roll out the dough thinly.

7.Roll the dough on one side and roll it into a long cylinder shaped like an old telescope and divide it into 10 portions.

8.Baked cakes: aSpread the white sesame seeds on the bottom of the plate.

b. Stir the egg yolk liquid with chopsticks.

cKnead the opening of each dough by hand. Hold the dough with both hands at the same time and knead the dough finely.

dPinch the two ends of a dough with both hands, twist it in the opposite direction like twisting a twist, and close it to the middle while twisting it to form a middle thick edge.

A thick and low garden tube with a thin edge. Flatten the dough by hand.

Brush the surface of the dough with egg yolk liquid, and put the side of the egg yolk liquid on a plate and dip it with sesame seeds. Press the surface of the dough by hand to compact the sesame seeds.

fBrush the other side of the dough with egg yolk and sesame seeds. Compact the sesame seeds by hand.

Turn on the stove a little bigger than the middle grinder. Heat a pan, sprinkle a tablespoon of oil, and brown the dough cake on both sides.

9.Place the pancakes in the oven and bake for 15 minutes on each side.