The old people in the family were afraid that the green vegetables given by their relatives would be spoiled, so they dried them in the sun, blanched them in the blanch, and wiped them if they could. Then, the food storage bucket at the head of the house was filled with a large number of various kinds of vegetables in dense bags of various sizes.
Those dishes have been packaged well since they were made, and when they are opened, the aroma comes out, and they can be mouth-watering in a dry and hard state.
For food bloggers, if you don't use your brains on such an ingredient, you are very sorry for yourself and the ingredient.
Then tinkering with the bucket of flour, I found that after making donkey rolling and rice noodles before, there were still some remaining glutinous rice flour and sticky rice flour, which was no more and no less flour together, plus dried vegetables, it perfectly solved the problem of raw materials for a pastry. Of course, the heart is not as good as action, the powder is mixed together, and then a package of fillings is adjusted, and the whole process is fried in the oil pan, and the whole process takes less than two hours, and the salty and fragrant, crispy and slag dried vegetables and shortbread are baked.
Here's how to make it, if you also have someone in your family who makes you "Oh, why do you make so many vegetables? They don't like to eat it!" and have to follow behind to help with the aftermath, you might as well refer to my practice, maybe you will no longer sigh "Oh, why do you make so many vegetables?" instead, rush to get the vegetables to dry!
Dried shortbread
Ingredients & Distribution:
Dried vegetables, sticky rice flour, glutinous rice flour, salt, sugar, garlic, ginger, dried chili peppers (if you don't like spicy food, don't put it)
Steps:
- Soak the dried vegetables for one night in advance, change the water many times to clean the fine sand, chop them after drying the water, put them in a bowl, add an appropriate amount of water to press the soft cotton and take out the water control for later use.
- Ginger and garlic are cleaned and peeled, then chopped and set aside, and dried chili peppers are soaked for a while, then cleaned and chopped for later use.
- Heat the oil, add the minced ginger and garlic and chili flakes and stir-fry until fragrant, add the pressed vegetables and fry them to dry the water, add salt and sugar to taste and make the filling for later use.
- Mix the sticky rice flour and glutinous rice flour evenly in the ratio of 9:1, add an appropriate amount of salt to adjust the bottom taste, add an appropriate amount of water and stir into a ball, seal and stand for 15 minutes for later use.
- After the dough is made, knead it into a round shape and then press out a round sheet (as thin as possible, like a dumpling wrapper is best), wrap it in the seasoned filling, and close the mouth.
- Heat the oil, not afraid of hot frying, afraid of hot frying and steaming. (Sesame seeds can be put or not)
The cake is made with a golden and crispy crust and a bite into it, followed by a slightly gluten-like white skin, and with the blessing of high oil temperature, the combination of glutinous rice flour and sticky rice flour presents two different colors and eating tastes (flour made or thin skin does not have this effect). The unique aroma of dried vegetables inside, together with the catalysis of salt and sugar, and the aroma of the skin, really detain your taste buds the moment you bite into it, capture your appetite and body and mind in one fell swoop, and make you automatically offer it to your knees. (Well, if you don't have glutinous rice flour and sticky rice flour on hand, just use ordinary flour, and the effect will make you amazing "beauty"!)
I am Hui Food, updating different cuisines every day, so that more people can understand food culture and explore different food worlds, and I also hope to provide more food inspiration and creativity for everyone. If you are also a food lover, there are new delicacies waiting for you to discover every day, welcome to like, follow, and collect! Your support is my biggest motivation, we will see you next time!