Chinese Food
Beetroot Qifeng
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Beetroot is sweet in taste, mild in nature, and has the functions of invigorating the stomach and eliminating food, relieving cough and phlegm, promoting qi and diuresis, eliminating heat and detoxification.
Cooking ingredients
Cooking Steps
Step1:Cut the fresh head of red cabbage and put some water into it to extract juic
Step2:Separate egg yolk and egg yolk. Add 20g sugar and stir to mel
Step3:Stir in corn oil and beetroot juic
Step4:Sift in low gluten flour. Stir in zigzag shape without particles. Do not over mix
Step5:Stir into a ribbon (the particles inside are the granular fibers of beetroot
Step6:The egg beater is used to beat the egg white without water or oil. Add sugar in three times, or twice
Step7:Hard foaming at sharp corner
Step8:Put into the yolk paste in several times. Mix well with scraping and mixing techniqu
Step9:The first mixed protein does not need to be fully fuse
Step10:Finally, pour all the yolk paste into the egg white and mix wel
Step11:General state. Preheat the oven 150 degrees. Pour into two six inch molds or an eight inch mold. Bake at 140 degrees for 50 minutes, then turn it upside down until it is cool
Step12:Flash
Cooking tips:Although beetroot is very heavy in color, the color is basically gone after baking. If you want a deeper color, you can add some red velvet liquid. It's loose, soft and doesn't shrink back. It's resilient and delicious.
