Chinese Food
Steamed rice cake of coarse grain
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There's a romantic story of god horse in wood. It's just that the aunt stores too much coarse food when she pretends to support herself. It's consumed in a different way.
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients. Millet should be soaked overnight.
Step2:Separate the egg white and yolk. Mix the filtered millet, yolk, oil and condensed milk. Beat them into a paste with a cooking machine.
Step3:Sift the paste. Don't omit this step. It can even the texture.
Step4:Put the egg white in a clean container without oil and water. Add lemon juice and sugar. Beat until it is wet and foamy, as shown in the picture.
Step5:Use the cutting and mixing method. Mix it up twice. It's the same as Qifeng's method. I won't repeat it.
Step6:Pour in the mold. The 8-inch silica gel round mold used by my wife. Steam in a hot pot over boiling water for 35 minutes.
Step7:Take out the reverse buckle. Wait for it to fall off automatically.
Cooking tips:As for the operation, the whole is Qi Feng's technique. For the detailed steps of protein and paste mixing, please refer to Qi Feng's prescription before aunt. There is no more verbosity here. As for ingredients, it can be adjusted according to your taste preference and existing raw materials, but pay attention to the texture and moisture content of the paste. For example, there is no condensed milk. Can milk be used? Sure. But adjust the proportion of corn oil at the same time. It depends on the state of batter. There are skills in making delicious dishes.
