Steam powder
By VicentaLakin
EVERY SPRING AND SUMMER FESTIVAL IS THE BEST SEASON TO EAT, AND THERE IS A LOT OF COOKING, AND THERE IS A TRADITIONAL WORK IN MY HOMETOWN: STEAM POWDER. IT'S GRINDING IT TO THE TOP AND THEN ADDING MUSHROOMS, SHRIMPS OR SAUSAGES AND THEN STEAMING IT. THE MOST IMPORTANT PART OF THE DISH IS TO GRIND IT TO THE GROUND, AND I USE THE TRADITIONAL SAND BASIN, WHICH IS FINE AND SLIPPERY. IF YOU DON'T HAVE A SANDBASKET, YOU CAN ALSO USE THE USUAL KIND OF GINGER. PS: THE THREE CHICKENS IN THE PICTURE ARE THE CHICKENS FROM THE OLD HENS FROM THE PREVIOUS SOUP。
Recipe Recommendations
- lotus root 2 pounds
- shrimp 200 grams
- pepper 2 teaspoons
- sugar 1 teaspoon
- sausage art. 3
- onion art. 2
- soy 4 teaspoon
Steps for Steam powder
1
I'm using this traditional sandbasket for longer, but it's smoother to grind it out than a rusty steel tool that usually wears ginger。
2
Buy it back and go skinned and immersed in water for about 10 minutes, in order to water the mud in it, which makes it easier to wash. There is a technique of cleaning here: first, to put the bit in the water and fill it with water, then to put two hands over the mouths, to shake them around, and then to open the hole, and then see the mud coming out of it, which is very clean after several times。
3
It's been a long time。
4
There'll be plenty of water in the ground, and it'll pour out, or there'll be lots of water in the air, and the powder will not be so good. (Push water can also be used, like soup
5
Shrimp rice is soaked with warm water that it is cut into small particles, and weenies are cut into small particles。
6
Shrimp rice, salami grains and platinum are added to the sauce (2 tea spoons of pepper powder, 3-4 tea spoon oil, 1 tea spoon of sugar) and evenly mixed on the plate. (Shrimp and salami are determined because they are salty, so they don't need salt, if they don't want to pour oil on them later, and then they spray onions on them。
7
The pot boils the water, then it's 15 minutes away。Steam powder Make Tips
The trick to this dish is: be careful, slowly grind the lotus root into a paste!!!