Chinese Food
The old flavor in memory
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I think northerners in their 30s will have a deep memory of this food made from coarse grains. I remember when I was a child, in order to pay off foreign debts, there were few grains. Most of the time, it was half vegetables and half rice. Corn porridge or corn cake were often eaten. If we can occasionally eat corn rice cabbage with some meat to paste the cake, it would be very delicious. At this time, we all eat very sweet. Although it's a luxury to eat coarse food when it's difficult, but with the increasing demand for health, coarse food is also a kind of food that people need. I like coarse food very much. Eating coarse food can make me have a good memory of my mother. With this memory, I also often make coarse food. This cabbage paste cake is my favorite food. Not only delicious, but also health. Because the dietary fiber in the coarse food can dilute the toxins in the intestine, promote the peristalsis of the intestine and stomach, and play a role in cleaning and regulating the intestine and stomach. It's good for controlling cholesterol and blood sugar
Cooking ingredients
Cooking Steps
Step1:Mix all the pasta well. Scald the pasta with mostly open water and stir it to make it a little crumbly.
Step2:Then let it cool and add yeast powder. In summer, add room warm water or 30 pairs of warm water and stir a little to make a lump without any powder. You can also add an egg and noodles.
Step3:Then knead it repeatedly by hand to ferment. Half an hour in summer and more in winter.
Step4:When waiting for fermentation, prepare to make stuffing. First, chop the meat into meat stuffing. I like to chop it myself.
Step5:Stir in Shaoxing wine, chicken soup, soy sauce, pepper, oyster sauce, salt and ginger.
Step6:Then blanch the cabbage and cool it.
Step7:Take away the excess water from the cabbage. Cut into shreds and chop into fillings. Remove excess water and set aside.
Step8:Then put the cabbage into the meat. Stir well and sprinkle the onion on top.
Step9:Then mix well.
Step10:Now the noodles have been fermented.
Step11:First, divide the dough into groups. Then put the dough in your hands and press it slightly. Then put the stuffing on it. Then gather your hands together to form a circle.
Step12:Heat the pan with a little oil. Press the wrapped dough flat and put it into the pan. Heat it a little and put in some water. Half a bowl less. Then cover it and simmer for 58 minutes.
Step13:When the water is almost gone. A little noise comes out. Check that the base is golden and you can get out of the pot.
Step14:Yiru is a delicious coarse grain staple food. Isn't it attractive?
Cooking tips:1. Corn must be slightly scalded with hot water in winter. Warm water can be used in summer. 2. Add corn flour and millet flour to make the taste soft. 3. Adding eggs will not only soften the skin, but also make the bottom crisper. There are skills in making delicious dishes.
