Can you still eat the cake after it is baked, and what can t you eat after eating the cake

If it's mushy, don't eat it, it doesn't taste good, and it's not nutritious.

This is a famous dish in the Northeast, and the main principle is to use the heat of the steamer to steam the cake, a bit like steaming steamed buns!!

Ingredients: flour, beans (kidney beans in some places), potatoes (the most nutritious food), pork belly.

Excipients: lard (don't put vegetable oil), green onions, ginger, thirteen spices, light soy sauce, cooking wine, salt, chicken essence, yellow sauce (the key to this dish, without it, it will be tasteless).

1. Remove the tendons from the beans, break them in half, peel the potatoes, wash them and cut them into pieces, boil water, blanch the beans, and remove the raw bean flavor.

2. Put the fatty pork into the pot, wait for all the oil to fry out, pay attention not to use vegetable oil, the oil should be appropriate, not too much, not too little. Remove the dregs from the pan.

3. Cut the pork belly into large slices, cut the green onion and ginger into large pieces and stir-fry in the pot, add thirteen spices, light soy sauce, cooking wine, salt, pour the blanched beans into the pot and stir-fry, fry for a while, pour the potato pieces into the pot, stir-fry, wait for the mixture to be even, add more water, and simmer over low heat.

4. Mix the noodles, pay attention to use warm water and noodles, otherwise the noodles will be very hard. The dough should be softer, wake up for a while after reconciliation (this is done to make the dough softer), knead the dough into a small dough, roll it into a cake (thicker), apply some oil on both sides to stack several small cakes together and dry them into a large cake, the oil must be wiped more or it will not be opened.

5. Put the rolled bread into the pot, cover the dish, and let's stew.

6. Be careful not to let the soup get too dry.

7. When it's cooked, there is still vegetable soup on the cake! The cake is chewy, the dish is fragrant, sprinkle some chicken essence into the pot, and it is out of the pot!!

It's not very mushy and still edible.

If the cake is paste, don't eat the paste part, eating it is not good for health. You can eat the parts that are not mushy. Let's take a look at how to make the cake so that it is not mushy.

Spread the omelette method.

Ingredients: flour, eggs.

Excipients: shallots, carrots.

Seasoning stove brother balance: salt.

1.Prepare the batter below.

Take a small basin and put 300 grams of flour, beat three eggs, the amount of flour can be added at will according to the number of people, and then add an appropriate amount of water to stir into a batter. The batter can be pulled into shreds, not too thick or too thin, then add 4 grams of salt, stir well, and leave for 5 minutes.

2.Prepare the excipients below.

Prepare a handful of shallots, cut them into chopped shallots, and put them in a pot for later use. Prepare a section of carrots, cut them into thin strips, then finely chopped and set aside with the shallots.

3.Let's start frying the pancakes.

Pour oil into a frying pan, after it is hot, slide the pan thoroughly, pour out the hot oil, then pour in the cold oil, and scoop in two spoons of batter with a spoon. Turn on low heat, heat slowly, shake the pan to spread the batter evenly, and drizzle a little oil on the edges of the cake to make it not sticky.

Then add the carrots and chopped green onions and shake the pan so that the dough does not stick to the pan. After one side is browned, turn it over and fry the other side, wait until both sides are browned, and then take out the pancakes and put them on a plate. Follow the method above, fry out the remaining batter in turn, and stack the fried egg pancakes together.

The cake is paste, there will be no discomfort, the starch temperature is too high, the paste will turn black, and the hunger is carbonized, and there will be no harm to the body, it is recommended that you treat this matter correctly, if the degree is light, it can be eaten by filial piety, if it is heavier, don't eat it, and if it is paste, there will be no nutrition

When eating persimmons, it is recommended not to use them at the same time as the following foods. First of all, persimmons should not be eaten with sweet potatoes because using both at the same time may cause gastric persimmon stones. In addition, red dates are not eaten at the same time as persimmons, because there are more tannin and pectin in red dates, which can also cause gastric persimmon stones after being eaten at the same time.

At the same time, persimmons should not be eaten at the same time as seafood, which may cause abdominal pain, diarrhea and other food poisoning. Eating persimmons with eggs may also cause nausea, vomiting, and diarrhea.

Don't eat too many persimmons, don't eat them on an empty stomach, and eat persimmons after a while. There is no scientific basis for food restraint.

You can't drink alcohol after eating persimmons, and I don't know much else.

It is recommended not to eat white potatoes! They can form stones!

The pancakes are mainly in the dough.

Key points of dough: 1. Mix noodles with warm water.

2. Add some soda in the appropriate place.

3. The reconciled noodles should not be hard.

4. Reconcile.

The noodles should be left on for about an hour.

Dough layering method: 1. Push the dough into thin slices.

2. Oil. 3. Sprinkle with some flour.

4. Roll into a cylinder.

About the point which made the cake soft:

1.Use all-purpose flour (neither high gluten nor low gluten). Due to the different processing procedures, the flexibility of flour is also different, and it is divided into high gluten, medium gluten and low gluten according to the strength from high to low. I usually use commercially available dumpling flour pancakes, and the hardness is just right.

2.When mixing noodles, use half cold water and half boiling water. If you're going to put two glasses of water in total, make sure one of them is a 100-degree boiling water. By analogy, if you put a glass of water, make sure that half of the cup is boiled. It doesn't matter in which the order in which the hot and cold water are added.

3.The ratio of flour to water depends entirely on experience and luck, and the credo is that it is better to be soft than hard. If the noodles are hard, they will lose.

4.It takes a lot of effort to make noodles. If you're particularly fond of "Oriental Red", opt for the extra-long epic version instead of the Baron's fast-food rock version.

It is divided into scallion pancakes and ordinary pancakes, and the scallion pancakes are added with green onions, but there are no ordinary pancakes, and the production is almost the same. 1 Noodles, noodles to somersault, but to add more water, the so-called dumpling noodles are moderately soft and hard, noodles should be hard, and flatbread should be soft enough. 2 After the noodles are reconciled, divide the dough into dough like dumplings, but the dough is much larger than the dumplings, and a dough should be divided into several cakes, so you don't care about the size.

3 Roll out the dough into a circle, not too round, because you have to mix it up, put oil on the round cake, if it is a scallion pancake, add the chopped green onion, and only add oil to the ordinary cake, you can choose a large oil in winter, that is, the congealed lard, for fear of trouble, we generally put the oil for stir-frying vegetables at home, not too much, enough to rub the cake. 4 Roll the bread into a stick, seal the ends to prevent the oil from coming out, and then divide the dough into several doughs according to the size of your bread support, and knead the dough again (called harmony noodles in the north). 5 Roll out the small dough into the shape of the cake, which is the finished flatbread.

6 Add a little oil to the bread support, brush a layer at the bottom of the pan, put the cake in, remember that the cake should keep turning to prevent the bottom from sticking, the fire should not be large, the medium heat and the low heat should be constantly adjusted, and the two sides of the cake should be turned over and over again until it is cooked. The method of making the cake and brushing the oil on the outside is generally done by the vendor who sells the flatbread, in order to save fuel, but it is easy for the family to make the cake into a fried appearance, and the fire and pot at home cannot be operated in this way. The quality of the cake is not in the process of baking, but in the process of mixing the dough, and if the cake is good, the cake has many layers.