Chinese Food
Classic snacks [water and preserved vegetables]
(113148 views)The reason for this is that a year ago, because the radishes in the supermarket were big and cheap, I bought ten pounds to go home and make a batch of dried vegetables / radishes. Because the dried vegetables are too fragrant. I made the second batch of radishes this year when they were very rich. Now that I have the best preserved vegetables, of course, I can't help planning all kinds of preserved vegetables. This is the second food I think of after fried eggs with preserved vegetables. Shuizhen is a kind of Chaoshan snack. It is a kind of rice paste steamed cake. The rice cake itself is light, so it has pure rice flavor. Therefore, it is very important to lay the preserved vegetables on the top. The salty and crispy preserved vegetables and the smooth and soft rice cake complement each other. It is a very delicate and simple delicacy. I've tried a recipe of water chestnut which has been passed on the Internet for a long time. It's made of mixed orange powder and cornmeal. The taste is close to Taiwan's bowl. It's more solid. It's more q-shaped. The recipe uses the technique of raw and cooked pulp, so the water bottle is made
Cooking ingredients
Cooking Steps
Step1:Wash and chop the preserved vegetable
Step2:If you have a light taste, you can chop the preserved vegetables and soak them in warm water for a few minutes and drain them for later use. If you use the commercial preserved vegetables, you can wash them with clear water and drain them.
Step3:Soak the shrimps in hot water for a few minutes, then take them out and cut them into pieces for standby. Cut two cloves of garlic for standby.
Step4:Heat up 23 tablespoons of cooking oil in the pan. First fry the shrimps and add in the garlic
Step5:Stir fry for a few seconds, then add the dried vegetables and stir fry until the fragrance overflows.
Step6:Add all seasonings and three tablespoons of water. Cook for 35 minutes, then turn off the heat and serve.
Step7:Wash the indica rice and soak it in water for one night. If you have time and like the rice cake with good taste, you can soak the white rice for two days and change the water for two or three times in between.
Step8:The next day, drain the rice and weigh it. In my family, the water absorption rate of indica rice is 40%. So the rice grains after being soaked and drained are about 140g. The best ratio of water to rice is about 1-2.52.8, so the amount of water is 250280g. Because the rice has absorbed 40g of water in the process of soaking, subtract this part, take about 220g of water and rice grains, pour them into the mixer together, add a little salt, and mix smoothly. If you add Chengfen, add it together. A little salt is good. Its main function is to enhance the aroma of rice.
Step9:Do not use the stirred rice paste immediately. Leave it for 10 minutes until the water powder is separated. At this time, the proportion of the precipitated rice paste and the transparent water on it should be about 2.5-1. If the water part is less, you can add a little water. If the water part is more, you can pour a little.
Step10:Start the mixer again and mix the rice paste until it is smooth. Then leave it for 10 minutes. You can prepare steamer and small bowl at this time. The traditional water cake is steamed in the tea bowl of Chaozhou kungfu tea, so the shape of the water cake is not big. I don't have so many small tea bowls at home, so I steamed them in the mould of mini Muffin Cake. First put the mould / tea bowl into the steamer and steam for 5 minutes. This step can't be omitted. This is the key to easy demoulding after steaming.
Step11:Start the blender to mix the rice slurry smoothly. Take out the steaming mold. Pour the rice slurry to 7 points full. Steam in the steamer for 15 minutes.
Step12:After coolin
Cooking tips:Note - Chengfen is added only if you prefer q-shell taste. The traditional water chestnut is the method of drying dried radish / preserved vegetables without adding - HTTPS-// www.douguo.com/cookbook/1587338.html There are skills in making delicious dishes.
