Beijingers' favorite way to eat paste collapse, without a drop of water, delicious nutrition and simple, really relieved. Hello, everyone. I am Chef Jiang Yizhou. It's time to share your meal with you again, are you ready?
I remember when I just dropped out of school to work, the first city I went to was Beijing. In this big Beijing city, the only person I know is an uncle of mine. At that time, I was only 18 years old, and I didn't know anything, so I had to stay at my uncle's house. My uncle's family was also very kind to me, and I remember that the most popular dish in his family at that time was Beijing's paste.
This paste in Beijing can be said to be a household name, and almost every family will do it. Especially in the hot summer, when you don't want to make lunch at noon, you will make a simple paste for your family to eat. Because it is particularly simple, the hand does not stick to the noodles and does not need to be noodles and does not add 1 drop of water, a rich delicacy is made.
The reason why this dish is called paste is because its main ingredients are simple. As long as there is flour, thirteen spices and zucchini at home, it can be made, and no one who has eaten it does not praise it as delicious. If you also like to eat this dish, you may wish to follow me to learn it! Well, not much to say. I said that I would share the dry goods with you directly.
<h1 class="pgc-h-arrow-right" data-track="5" > - a simple approach to Beijing paste</h1>
Ingredients: 1 zucchini, flour, fine salt, 2 shallots, 13, 2 eggs.
Procedure:
1. First prepare a fresh zucchini one to peel it and then cut it from the middle with a knife. Use a spoon to dig out the melon inside. Use a wire wiper to rub it into filaments and put it into a large bowl for later.
2. Add a large spoonful of fine salt to the zucchini and use chopsticks to stir it well to marinate the water inside. Set aside for him to sit for five minutes.
3. After about five minutes, we dry the water by hand. Then beat two fresh mother eggs into it and stir them well with chopsticks. Cut two shallots into green onions and throw them directly into them. Stir it well with chopsticks.
4. Then add half a spoonful of thirteen spices and a little salt to it. Add a spoonful of cooking oil, use chopsticks again to quickly stir it well, stir well, then add 50 grams of flour to it, stir into a thin thick. Next, start making it on fire.
5. Friends who have electric cake bells at home, prepare a clean electric cake bell. Brush it with a layer of cooking oil, then scoop a spoonful of zucchini batter with a spoon and spread it directly into a cake. Sprinkle a little cooking oil evenly on top, cover and burn for three minutes.
After 6.3 minutes, turn it over and burn it again for two minutes. Burn until golden brown on both sides and you can put it on the plate. A delicious dish of Beijing paste on the outside and inside is ready. Doesn't it look particularly delicious? Friends who like to eat this delicacy, hurry up and try it!
Well, that's all there is to say about this article. Do you have to do it differently? Welcome to share it with us in the comments section! The Beijing paste made by this method is simple, fast and hassle-free, especially suitable for the small white production of the kitchen at home. Like this article remember to collect plus forward Oh, we will see you in the next issue!