In addition to working in the unit to eat lunch is rice, our home meal will never cook rice, generally fried rice cake noodles or soup rice cake noodles, so that time-saving and labor-saving, when there is flour at home, do wheat shrimp soup, occasionally steamed green steamed steamed buns, because steamed steamed
Typhoon "fireworks" is menacing, coinciding with the astronomical tide, each family should prepare drinking water, sufficient mobile phone charging treasure electricity, buy good ingredients. We didn't go to the supermarket to snap it up, took out the flour, took out the rice leaf water stored in the freezer, mixed some walnut peanut meat, and steamed a pot of black rice wheat cake.
I remember that in the past, in my mother's house, Chinese food was generally eaten in turn with wheat cakes and wheat cakes, and occasionally I would eat a meal of wheat paste, so I always remembered the delicious wheat paste.
First, wheat cake white porridge handmade noodles, a Hundred and tireless Chinese food
On the day of eating wheat cake, after breakfast, wash the dishes and chopsticks, cook the porridge first, half a liter of rice and a pot of water, boil, and then boil after cooling, and then boil, this pot of white porridge is even boiled. Then, knead two liters of wheat flour into a dough, because people have little strength, this dough has to take time to knead more, but also the weight of the whole person is pressed down, the longer the kneading time, the more chewy this wheat cake is eaten, if you are lazy, your father can eat it, and he will scold.
Knead the dough and let it sit on the powderboard for a while. At this time, prepare the filling, a large bowl of shrimp skin, add some salt, minced garlic and lard, and stir well. Then, make the dough into a single piece, wrap the filling, and cover it with a wet linen cloth.
Every time we make wheat cakes, our three sisters divide labor and cooperate, I am responsible for rolling, rolling the dough wrapped in filling into a thin round shrimp skin wheat cake, to roll out the size of the thick and thin evenly; the eldest sister is responsible for the stall, can not stick to the pan, can not be burned, sometimes the hands will be burned by the pot; the little sister tube fire, the fire can not be too fierce, too fierce wheat cake will be burned, the fire can not be too weak, too weak wheat cake stall is not cooked, time-consuming, to be fierce when it is a little fierce, when it is weak, it is weak. The stove was too high, so we used a small stool to cushion it.
When the porridge is not cooked, we will spread the wheat cake, leave two unfilled agents, roll out into a round dough skin that is thinner than the wheat cake, and then cut into noodles. Wait for your parents to come home and make a pot of handmade noodle soup. Especially for my father, chinese food must be accompanied by this large bowl of noodle soup, otherwise it will not be enough to fill the stomach.
I also really regret that now the occasional interest comes, I want to spread my own wheat cake, why did the rolling pin roll down the shrimp skin wrapped inside all fell out of the outside.
Now, when I occasionally go home, my father will make authentic wheat cake handmade noodles, which are much more delicious than the wheat cakes he bought.
Second, wheat cake potato pumpkin soup, fine and coarse with nutrition
One day you eat wheat cake, the next day it must be wheat cake. If you make wheat cake in Chinese food, then the first night, you must first soak the wheat cake seeds with water. Wheat cake seeds are steamed wheat cakes that day, keep one that is not steamed, let it ferment until it bursts, and put it in a powder bucket.
After breakfast, the brewed wheat cake seeds with water to knead the flour, the dough should also be kneaded more, the more thoroughly kneaded, the steamed wheat cake is more delicious, kneaded dough, put on the powder board to wake up for a period of time.
At the time of waking up the dough, go pick a pumpkin and pick a pumpkin with a little older powder, such a pumpkin is sweet and powdery, and tastes good. Wash and cut the pumpkin, take out the pumpkin seeds inside and wash them until they are in the sun, and scrape the pumpkin belly clean. If you have millet or red beans, cut off the pumpkin peel, cut the pumpkin into small pieces and add water.
When the pumpkin is ready, knead the waking dough again, knead it into long strips, cut it into rectangular wheat cakes, put them on the powder board to ferment, and when the wheat cakes have a small Confucius coming out, you can enlarge the steaming bar in the pot to steam. When the aroma of the wheat cake in the pot comes out, the wheat cake is steamed, then the lid of the pot cannot be removed immediately, and the lid can only be opened until the steam is gone.
At this time, you also need to check whether the wheat cake is steamed, press the wheat cake with your finger, the wheat cake can be restored to its original state, indicating that it is cooked, if you leave a press mark, you must immediately re-steam.
Sometimes, the wheat cake will be boiled under the plum vegetables and potatoes, especially delicious, the potatoes should be used as a dish, so cooked into a soup, too wasteful, therefore, can only occasionally relieve the hunger.
Third, it is rare to eat wheat paste, and the aftertaste is still fragrant
When my mother is free, she will make wheat paste. First adjust the batter, this I will, like the batter of the wheat shrimp soup, put flour in the basin, add a little salt, while adding water, while stirring with two chopsticks, stir evenly, let it wake up for ten minutes, and then stir, this batter, thinner than the batter of the wheat shrimp soup.
Mother beat two eggs in a bowl and added shrimp skin soy sauce and green onions. I used wheat straw to make a knot to burn the fire, the fire should be fierce, the fire should be extinguished, the mother filled the pot with a thin paste, and then evenly coated the pot with a spoon of eggs and shrimp skin and green onions, the batter can be shoveled out in its entirety, and the wheat paste is cooked.
As I burned the fire, I watched, smelled the aroma of eggs and shrimp skins and green onions, and I was about to drool. Usually, it is difficult to eat eggs, oh, the skin of the wheat paste is thin and crunchy, so delicious. A bowl of white porridge soup and two wheat pastes are my Chinese food, but it is so delicious that I can't eat enough in my memory.
At that time, I would also paste wheat paste, and now, when I want to make wheat paste, the result is that the batter does not stick to the pot at all, and the batter comes with it while pasting, making it thick, there is no taste at all, and no one eats it.
I wasted my craft from elementary school, and I didn't want to eat wheat paste, so I bought from outside the skin of a wheat coke or a wheat coke, the same as the raw material of the wheat paste, but the wheat paste skin is soft and the wheat paste is crunchy. Wheat paste is only occasionally tasted in a restaurant at a fork in the road.