Chinese Food
Indian Nang cake (Nang pit in casserole) with coriander and green sauce
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Indian Nang cake (Nang pit in casserole) with coriander and green sauce in summer (6) according to an Indian Agricultural Research Report published by researchers at Oxford University in 2016. About 5000 years ago, Ancient Indians had advanced technology to grow rice, beans, lentils, and stew them with various spices into curry sauce. Dalh lentil sauce (paste), or with rice to eat. Later, wheat from Mesopotamia plain gradually spread to the East. India began to have naan bread. At that time, the ancient Indus civilization was in the bronze age. Across Pakistan and northwest India, there had been a huge city with a population of 40000 people. Advanced farming technology meant that they sent the overproduced grain and spices to the central hub port for trading. It can be imagined that the curry used to be eaten by 5000 young ancient Indians was relatively simple. I can't help but ask that India has always supported
Cooking ingredients
Cooking Steps
Step1:Naan cake - (1) put the material into the blender. Mix the dough at medium speed for 5 minutes and 5 minutes to 67 minutes. Take out the dough and knead it until the dough is firm / extended / out of the membrane ⚠️ Glove film is not required. The surface temperature is controlled at 27 ℃.
Step2:Nang cake - kneading actio
Step3:Nang cake - dough stretching and glutening vide
Step4:Nang cake - (2) put a bowl on the dough and relax for about 5 minutes, then half the dough can be reshaped. If you don't eat it on the spot, it can be sealed and frozen for 3 days after exhausting. After taking it out, it can be softened and re heated before reshaping. (3) Divide the dough into 100g parts. Roll it into acute isosceles triangle. The sharp end is very thin. The bottom edge is thick. The thickness is about 0.5cm. Put it on the oiled board / plate. Cover with the plastic film and ferment it to twice as large before baking.
Step5:Nang cake - split dough. The skin of the dough is smooth and elastic.
Step6:Nang cake - (4) ferment and preheat the oven. Place the casserole in the oven. 250 ℃ for 10 minutes. ⚠️ It must be confirmed that it is a real hot pot. (5) Paste the Nang embryo on the edge of the casserole. It's similar to sticking pancake. Bake it at 250 ℃ in the middle and lower layers for 1520 minutes. When the part is golden yellow, it can be baked out of the oven. Remove the Nang cake when it's cool.
Step7:Coriander sauce - prepare the materials, onion, ginger and oil, put them into the blender, and then put yogurt, salt, coriander and cumin into thick porridge, which can be served in a plate, or refrigerated for up to 1 day.
Step8:Coming ou
Step9:It's a traditional Indian way to eat pancakes with cilantro sauce. You have to do both first. The pancakes are very delicious with fresh cilantro.
Cooking tips:The casserole must be resistant to high temperature^_ ^。 No casseroles to play with. Just make it on a baking tray. There are skills in making delicious dishes.
