Paste dumplings are a very traditional staple food in old Beijing, which is a soft cake made of zucchini, eggs and flour as the main ingredients, don't look at the simple method of the ingredients, but the taste is not ambiguous. The golden soft paste dipped in appetizing garlic vinegar tastes particularly good, which is called a soft and tender flavor. Not only is it delicious, but also eating some garlic and vinegar in the summer can also relieve the heat, improve appetite, and effectively prevent gastroenteritis!
I've always felt that mushy is the most convenient and delicious meal to do, and there is no one. Wash and rub the zucchini into silk, add some salt, five-spice powder, eggs and flour, stir with chopsticks until there is no dry flour, and then let it sit for half an hour with a pan, that is, a nutritious meal with vegetables and eggs and noodles. Remember not to put water or milk when making the paste, because the zucchini itself is rich in water, and after mixing with salt, the water of the zucchini itself will be stained, and the texture of the paste dumplings spread out with extra water will not be so fragrant. If you want to thin the batter, add eggs, add more eggs, the aroma will be stronger and softer and delicious Oh (put away)
<h2>Ingredients</h2>
Tender zucchini 500 g
<h2>Accessories</h2>
210 g flour
Eggs 150 g
1/2 tsp of salt
15 grams of green onion
1/4 tsp of five-spice powder
<h2>Old Beijing paste collapsed with steps in the practice</h2>
1. Wash the zucchini and rub into thin wires with a dish wiper
2. Place in a basin
3. If you add all the excipients in large quantities, you can first mix the zucchini shreds, salt, allspice, chopped green onion and eggs before adding flour, which will save more effort when stirring
4. Stir well in one direction and let stand for 30 minutes
5. Because zucchini is rich in water, when mixed with salt, it will bring out moisture, and when it is left, it will become a paste, so there is no need to add additional water
6. Heat a saucepan, pour 1 teaspoon of vegetable oil, after the oil is hot, scoop a spoonful of batter into the pan
7. Spread out with a wooden spatula in a circle
8. Fry one side until golden brown and turn over, the other side is golden brown and you can get out of the pan, the paste should be eaten freshly, and the taste is better when dipped in garlic vinegar sauce
<h2>Tips</h2>
First, zucchini should pick a fresh and tender taste, and the older ones should be peeled and then wiped
Second, eggs can increase the softness and aroma of the paste, about 3 small sizes, about 2 large sizes
Third, after full standing, the batter is made to taste more tender
Fourth, it is recommended to use a non-stick pan to make, it is not easy to stick to the bottom of the pan, and the shape is also beautiful
5. To prepare garlic vinegar sauce, mash the garlic into garlic paste and mix well with the remaining ingredients
Ask a question
<h2>Questions about this dish</h2>