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Hanzhong steamed dough

Hanzhong steamed dough

Introduction

“In hot summer, when you have no appetite, you can have a nice cool skin.And I love the steamed noodles of my hometown. I always miss them when I drift outside.Today, we share a simple production process, no washing, no soaking rice pulp, flour and sweet potato starch can easily make cool skin.Thirty minutes to complete, hot and sour food to start.

Materials

Main material

Material Quantity
Plain flour 60g
Pepper One
Potato One
garlic Three valves
sweet potato starch 60g

accessories

Material Quantity
salt Appropriate amount
Soy sauce Appropriate amount
seed powder of Chinese prickly ash Appropriate amount
Mature vinegar Appropriate amount
Sesame oil Appropriate amount

Characteristics

Property
Flavor Sour and hot
Technology steam
time consuming Semih.
difficulty ordinary

Steps

step 1:

Prepare ingredients: medium gluten flour or high gluten flour, sweet potato starch.

step 1

step 2:

Mix flour and sweet potato starch in 1:1 ratio and add water to make a thin batter.Note: Don’t add too much water to the batter at one time. First add water to make a thick batter. After no dry powder particles, add water to the batter.I steamed three pieces of dough with 3 spoons of flour and 3 spoons of sweet potato starch.

step 2

step 3:

Steamed cloth is washed by soaking water. Steamed cloth is made of pure cotton white cloth.

step 3

step 4:

Peel potatoes.

step 4

step 5:

Chili peppers are cut into pepper rings and garlic is cut into garlic.

step 5

step 6:

Steam layer in this picture, choose the edge protruding.

step 6

step 7:

Boil the pan with water, turn off the fire, put in the steaming layer, spread the steaming cloth, add the paste, the paste can cover the steaming cloth evenly, too thick to affect the taste; pay attention not to be scalded oh.

step 7

step 8:

Cover the pot and steam for 4 minutes. I use the induction cooker, which has the selected cooking function.Four minutes later, turn off the fire and take it out (carefully scalded). Grab the adjacent corners of the steamed cloth and pat it on the board. Remove the steamed cloth easily (lay the fresh-keeping film on the board in advance).

step 8

step 9:

Steam the dough in turn as shown in Figure 7.Brush each layer with sesame oil or cooked rapeseed oil to prevent adhesion.

step 9

step 10:

Cut potatoes into shreds and boil them for later use.

step 10

step 11:

The skin can be cut and discharged at room temperature.

step 11

step 12:

Add shredded potatoes, cucumber shredded or boiled bean sprouts in summer; seasoning: add pepper rings, garlic powder, salt, pepper powder, raw soy sauce, vinegar, a small amount of chicken essence, chili oil, mix well.Pepper oil is used up, but it’s the finishing touch.

step 12

step 13:

Finished product drawing.

step 13

step 14:

It’s delicious to eat with a piece of millet porridge.

step 14

Tips

Works of Zhu Mo’s Light Rise from the World of Gourmet Food

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