People have always wanted to make buckwheat cakes, and they lined up what they wanted to make, and it was only today that their turn. <br />Buckwheat is rough, especially the buckwheat that you grind together with the shell. Look at the small cakes baked with it, it is really vicissitudes. <br />So if I wanted to use it to make cakes, I thought I would have to use egg white to batter it, and I would have to add butter to give me a good shape and taste. <br />As for the taste, the hawthorn jam at home is just right. The acidity of hawthorn and the thickness of buckwheat would be wrong if it were replaced with other sweet jams. <br /><br />This cake was a success. <br />First of all, the hair was very good, without adding soaking or yeast at all. <br />The taste is also very good. Although it is still thicker than white flour, it is not so old. <br />Not to mention the taste. The aroma of butter seduces people. Then there are chocolate, jam and powdered sugar, which are sour and sweet, and I am very satisfied.
Dashi Lu is the collective name for hot pot in Cantonese. The bottom of the pot is the most important role in Hong Kong-style hot pot. It is not simply cooked with seasonings. It is generally cooked with broth. Eating the two soups together is called a mandarin duck pot. After boiling the food, it is eaten with soy sauce. Among them, the bottom of the Hong Kong-style hot pot is characterized by numerous ingredients. Fat beef, carp, white eel, geoduck, raw oysters, fish paste, shrimp paste, salmon, as well as foie liver and frosted beef are all popular ingredients. <br />Hong Kong people pay great attention to the ingredients used in cooking when eating hot pot, especially meat, such as pork slices and beef slices. Pork slices only choose five parts of pork, while beef slices should choose snowflake beef and melt immediately in the mouth. Hong Kong people have rules when eating hot pot: drink soup first and then stew meat; stew beef freshly cooked 90% cooked, and the bottom of the pot has its own flavor. <br />There are so many types of hot pots in Hong Kong that it can be said that hot pots from all over the world gather together. However, the food most commonly eaten by Hong Kong people is still Guangdong. The hot pot spread to Hong Kong from Macau, of course, has Hong Kong characteristics already spread to Hong Kong. <br />The most distinctive one is the Drunken Chicken Pot: It uses half to one raw chicken, Huadiao wine and Chinese medicinal materials such as angelica, Beiqi, and wolfberry as the bottom of the pot. It is popular in Hong Kong and Guangdong. <br />Congee base hot pot: Congee made from rice is used to make hot pot soup base. It originated in Shunde, Guangdong. <br />Pig bone stew: It originated from Macau, but it has changed differently after spreading to Shenzhen and Hong Kong. Shenzhen's pork bone casserole has developed into soup-type casserole dishes, mainly eating pork bones alongside meat and sucking bone marrow; Hong Kong's eating method is closer to Macau, focusing on the bottom of the pot and ingredients, and has developed into hot pot. The method is to boil the pork bone (pig stick bone) together with other ingredients, and season with white pepper and coarse salt to form a creamy white hot pot bottom. <br />The one I am distributing now is an ordinary family version of Yuanyang Pot. Some people think that Hong Kong people don't eat spicy food at all. In fact, many Hong Kong people eat spicy food, and some people even enjoy spicy food.
Speaking of snacks in my hometown, what I can't help but talk about is the extremely delicious buckwheat noodle ear covers. Every time I go home, I have to find a restaurant to sit down and taste a good plate. Otherwise, I always feel that there is something missing. <br />The ear cover is named because its finished product resembles the ear cover used by northerners to keep their ears warm in winter. <br />There are many ways to eat ear covers. You can eat them directly dipped in garlic and spicy sauce after cooking. You can add mutton whistles, or you can stir-fry them. Today, I will introduce a simple stir-fried and eating buckwheat noodles ear cover. <br /><br />Buckwheat protein is rich in lysine, trace elements such as iron, manganese, and zinc are richer than ordinary grains, and is rich in dietary fiber, 10 times that of ordinary refined rice. Therefore, buckwheat has a good nutritional and health care effect. <br />Buckwheat is rich in vitamin E and soluble dietary fiber. It also contains niacin and rutin (rutin). Rutin has the effect of lowering human blood lipids and cholesterol, softening blood vessels, protecting vision and preventing cerebral vascular hemorrhage. The niacin component it contains can promote the body's metabolism, enhance detoxification ability, and also has the effect of dilating small blood vessels and lowering blood cholesterol. Buckwheat is rich in magnesium, which can promote the dissolution of human fibrin, dilate blood vessels, inhibit the formation of blood clots, has anti-embolic effects, and is also conducive to lowering serum cholesterol. <br />Certain flavonoids in buckwheat also have antibacterial, anti-inflammatory, antitussive, antiasthmatic, and expectorant effects. Therefore, buckwheat is also known as "anti-inflammatory food". In addition, these ingredients also have the effect of lowering blood sugar. Traditional Chinese medicine believes that buckwheat has a sweet and flat nature and has the effects of strengthening the spleen and replenishing qi, appetizing and broadening the intestines, and promoting digestion and resolving stagnation. <br /><br />However, it should be noted that you should not eat too much buckwheat at one time, otherwise it may easily cause indigestion. People with spleen and stomach deficiency and cold, poor digestive function, and frequent diarrhea should not eat it.
