When Fa Xiao came back from a trip to Yunnan, he brought some flower cakes to me and told me that he had eaten a super delicious "frog back slate" in Yunnan.
What? The frog carried the slate, and when he heard these words, he couldn't help but think of this picture
After sending a small number of photos and explanations, I finally understood what a "frog back slate" is.
It turns out that Yunnan people call the peeled broad bean paste a frog and the glutinous rice a slate, and the two are perfectly matched, giving it this interesting name.
Broad beans are easy to age, try them early. In the taste of spring, the first bean in this spring must be indispensable. The broad beans in spring are sweet, crisp and tender, and when you cook them, they are all sweet.
The nutritional value of broad beans is also very comprehensive, containing phospholipids, an important component of the brain and nervous group, and rich in choline, which can enhance human memory when eaten regularly, and is very suitable for the elderly, children and brain workers.
【Frog Back Slate】
The salty and sweet frog back slate, full of spring flavor, smells fragrant and pleasant, and tastes glutinous, so that people can't eat enough.
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【Ingredients】
蚕豆瓣100G、糯米粉200G
Feel free to dip the ingredients, sugar, pepper, salt or others
【Directions】
1. Remove the shell of fresh broad beans, break them into two cloves, clean them and set them aside for later use.
2. Take another large bowl, pour in glutinous rice flour, slowly add warm water, stir while adding, you can hold a group and there is no dry powder, it's OK.
3. Pour the broad beans into the glutinous rice dough, start kneading the dough, and mix as evenly as possible.
4. Knead the dough into a cylindrical shape, wrap it in plastic wrap, and put it in the refrigerator for half an hour.
5. Cut thin slices with a knife.
6. Pour an appropriate amount of oil into the pot and put the sliced glutinous rice slices into the pot.
7. Turn on low heat, fry on one side until golden brown, then turn over the other side, and continue to fry.
8. When both sides are fried until golden brown and crispy, it is ready to be cooked!
The super delicious frog back slate is ready, the taste is soft and glutinous, the taste is fragrant, dipped in sugar, super sweet, every bite is the taste of spring.
This is a quick dish, the original taste, and it is very easy to make, hurry up and buy some "frogs" to try!
Tips:
1. The broad beans are relatively large and broken into two petals, which is easier to operate when kneading the dough.
2. Glutinous rice flour is mixed with warm water, which is easier to knead into a smooth dough and is not easy to crack.
3. Patients with "broad bean disease" or patients who have allergies when eating broad beans should fast, and if it is the first time to eat, pay more attention when eating.
4. Fava beans should be fresh, and they must be cooked before eating.