There are some delicacies that are destined to be deeply rooted in the tip of the tongue, like this 'paste'.
From snacks to big ones. At that time, the conditions at home were not good, and the staple food was basically steamed steamed in a large pot and a large pot of boiled vegetables. So every time I watched my grandmother make a paste, I felt full of ritual. The flat tweezers are propped on the fire, and the batter is dug into a spoonful of small pancakes, wrapped in tender zucchini, and a bite is extremely sweet, tender and moist. In my eyes at the time, it was really the best taste in the world.
What is a paste?
Many people may not have heard of this awkward name, simply put, it is a vegetable pancake, but there will be a thin wire of zucchini in the paste. In other words, only the cake made from the batter mixed with zucchini silk is called paste collapse. In the northern region, especially in Beijing and Hebei, paste is a very popular way to make cakes.
A simple paste, from the beginning of my transformation into a housewife, fell in love with the kitchen, I have been making it, or it can be said that I have groped it out according to the taste of childhood memories. Some people may ask, isn't it just a pancake? Is it that complicated?
Deciding whether this paste is delicious or not is actually important in several aspects, such as how much and how little flour is added, how soft and hard the cake is, how thick it is, whether the zucchini is tender or old, and what the ingredients of the cake are put in.
The following will be shared with this delicious paste to everyone, even my one-year-old dolls are particularly fond of eating. The time of various ingredients is very critical, and it is necessary to look at it carefully.
<h1>Paste collapse</h1>
Ingredients: zucchini, carrots, flour, eggs, salt, allspice
method:
In the first step, the zucchini is repeatedly scrubbed with salt on the surface of the zucchini to remove the dirty things and pesticide residues on the surface, and the carrot is hung to remove the skin. Prepare a wipe plate and rub the zucchini and carrots into silk.
At this step, be sure to use a rubbing board, because the silk from the rubbing plate is softer and the taste of the cake will be better.
Step 2: Add a spoonful of salt to the polished silk, grasp and marinate for 10 minutes, after ten minutes you will see a lot of water at the bottom of the bowl, the vegetable shreds become softer, this part of the water remains in the bowl, continue to add an egg, a spoonful of five-spice powder can be stirred evenly, no need to add water.
Step three: add flour in parts, this is the characteristics of the Chinese method, in fact, many ingredients do not need special provisions how many grams, of course, what to add is not to see the mood, but to see the state, the final result of the batter is slightly viscous but there is fluidity, so that the state of the cake out will not be special water, difficult to shape, the taste is bad and soft.
However, it is not particularly dry, resulting in a hard cake and too much flour. So the state of this batter is particularly important.
Step 4: Preheat the electric cake bell in advance, put in a spoonful of batter, spread well with a scraper, let it maintain a thin layer, excess batter can be filled, do not let the cake too thick. And because the moisture of this cake is relatively large, so do not cover the lid when baking, so that the moisture of the cake is more volatilized, and the cake will have flexibility.
When the cake changes color, spray a thin layer of oil on the surface, turn over and fry it again.
Both sides of the pan can be used, and it is very fast to make together.
The good paste is like this, thin, the dish is very tender but the cake is not bad, a little bit of strength, shoveled up with a shovel, will not break.
This kind of paste is especially loved by the family, especially in autumn, there are zucchini grown by farmers on the street to sell, five dollars can buy a bunch, especially suitable for this to eat. Carrots have been added, sweet flavor has been added, and the nutrition of the cake has also been more comprehensive. In autumn, zucchini is in season, and not only does the vitamin C content is high, but also the calcium content is particularly high. Zucchini is also rich in fiber, which can promote gastrointestinal peristalsis, help digestion, and slimming down is also good. #Eat in China ##秋日时令美食 #
Xiao Ning shattered his thoughts
1, about the five-spice powder, many people think that the five-spice powder is a spice with a special taste, but the partial paste and it is a perfect match, adding the paste of the five-spice powder, the taste is rich, it is worth a try.
2, the paste is not required to add water, the use of salt and sand out of the vegetable juice to make batter, only in this way to ensure the tender taste.
Chef Xiaoning multi-platform original food self-media, good at home cooking, pastry, Western food, baking, sharing simple, easy to do, healthy food. Like friends please pay attention. If you have any questions, please leave a comment in the comments section below. Kitchen lady Xiaoning graphic original, please cherish the author's labor results, piracy must be investigated!