Philosophers say that "there are no two identical leaves in the world", just as there are no two people in the world who are exactly the same. Different life experiences have created different attitudes towards life. Some people love the rarity and preciousness of mountain treasures and seafood, and some people love the simplicity and simplicity of coarse tea and light rice.
Fortunately, we are in the best of times in thousands of years, and as long as we are willing to give, we can eat and wear warm. Not to mention chicken, fish and eggs, but at least it will not be a good meal for the New Year's Festival as before.
People always miss what they have lost! With the improvement of material life, excessive intake of fat and calories, various diseases follow. Therefore, more and more people are beginning to fall in love with the previous coarse tea and light rice, meat and vegetarian collocation, balanced nutrition, is a good living habit!
Spring cake rolls with shredded potatoes
Tired of eating big fish and meat, suddenly eat a coarse tea and light rice, you may find it very liked and very delicious. Today's dinner I made very simple, all said "big cake roll all things", today I made the hometown special water steamed bun, rolled with sour and spicy crisp potato shreds, and then with a bowl of fragrant and nutritious millet pumpkin porridge, warm up and nourish the stomach, adults and children love to eat.
Water steamed buns are also called spring cakes in other places, today to share with us the practice of water steamed buns in our hometown, without a drop of oil, a dozen pieces of pot at a time, soft and strong. Then teach everyone the tips for frying shredded potatoes, the fried shredded potatoes are beautiful in color, sour, spicy and crisp, and more delicious than in the restaurant.
- Spring Cake Roll Shredded Potatoes -
[ Ingredients ]
Water steamed bun: 400g of medium gluten flour, 1 tablespoon of salt, 230-250ml of hot water
Spicy and sour potatoes: potatoes, green and red peppers, rice vinegar, sugar, salt
[ Recipes ]
1. Add 400 grams of ordinary flour to the bowl, add a spoonful of salt to increase the gluten, blanch the noodles with 230-250ml of hot water, the water temperature is about 60 °, while pouring water while stirring. The cake made from the hot noodles is softer and easier to digest, suitable for the elderly and children.
2. This ratio and the noodles are relatively soft, the flour is stirred to a lump and kneaded into a dough, kneaded smoothly and then covered with a cover for 10 minutes.
3. Prepare half a pot of water and bring to a boil.
4. After the dough is cooked, put it on the board and knead it to a smooth point, knead it into a circle, and then flatten it and dig a hole in the middle and organize it into a ring.
5. Cut the ring open, then put it on the board and rub it into thin strips, and then cut into a uniform size of the agent.
6.400 grams of flour, I divided 18 pieces, sprinkled a little dry flour on the agent to prevent sticking, and then pressed into small round cakes.
7. Take a small round cake, roll out with a rolling pin, roll out the thickness to about 1 mm, if the process of rolling is a little sticky, you can sprinkle a little less dry flour, and finally roll out into a thin large dough sheet, pick up a little bit of transparency.
8. After the water in the pot is boiling, put the grate, spread the wet wrapping cloth that has wrung out the water, put the rolled cake on it and spread it flat, and then cover the lid.
9. It takes about 40 seconds for me to roll out a piece of cake, and the cake in the pot just changes color, so roll out one and put one on it, and the slower speed can also roll out all of them and steam, and then put another one after changing color. When placing the last sheet, close the lid and steam for another 3-5 minutes, so that it is all cooked.
10. After steaming, take it out, while hot one by one, separate, so that the water steamed bun does not use a drop of oil, but it is not sticky at all, the strength is thin, and it is very elastic, and the hot noodles are also very soft, and it is not easy to break by hand.
11. Now fry some shredded potatoes, wash off the starch on the surface of the shredded potatoes, so that it will be crisp.
12. Stir-fry the green onion in the pan until the oil is hot, then add the shredded potatoes and fry until it changes color, then add the green and red pepper shreds. Add a little rice vinegar before the potatoes are quickly fried, rice vinegar can make the potatoes more crispy, the color is also good, and then add a little sugar to neutralize the sour taste of the vinegar, and finally add some salt and stir-fry well to get out of the pot.
Take a piece of water steamed bun, roll up the shredded potatoes, take a bite down, soft and strong water steamed buns, with sour and spicy crispy shredded potatoes, really delicious, I can eat 4 at a time. One person paired it with a bowl of millet pumpkin porridge so that my family's dinner was ready and light and not greasy.
Thank you for watching, and we'll see you next time!