The radishes, the iced bouquets
By VicentaLakin
I made a little bit of a pickle today, because it's for my husband, and I and the kids have eaten a lot. The heat of the day before Beijing was so hot that it was more than 30 degrees in the early summer, and when my husband came home from work, he was sweating and sweating, he was walking around in his house naked with his skin. He was probably too old to be able to get a manicitis and lay on his bed most of the day. It's said, “It's not as good as dumplings, it's better to lie down”, but it's a problem to lie too long. In the absence of exercise, the daily “intestine exercise” is in trouble, so the diet that I gave him these days is essentially light and rich in plant fibres, of which the pickles are a staple. Skin is pasta, which is better digestive than rice; it's rich in thick fibres, which can contribute effectively to intestinal creeping; it's easy to eat meat, so I've only put two eggs in it; and I've put a pack of Ujiang's "cracker carrots" in it, one of which is the aerobic effect, and the Ujiang's radish is an off-the-shelf little dish, and the fragrance of fragrances and egg raisins can add to the taste of beauty. When my family used ujiang radish to drink porridge, this time when I put out the radish, it was not only that my husband loved it, but also that the next day it was clear that he was enjoying it, and that this guy used ujiang radish to cook for him every day, so he could eat and sleep well. You're still up, aren't you
Recipe Recommendations
- medium-gluten flour 300 grams
- Flour with cold water 180 grams
- leek 1 handful
- eggs of 2
- Wujiang Crispy Radish 150 grams
- vegetable oil 40 grams
- sesame sesame oil 10 grams
- salt a little
- starch 10 grams
- cold water 100 grams
- salty and fresh
- cook
- an hour
- ordinary
Steps for The radishes, the iced bouquets
1
(a) Flour and cool water are mixed into a bowl, mixed with chopsticks into a smoother face, covered with a shampoo for 15 minutes, removed with a soft and smooth face; hot in the summer, covered with cool water, covered with warm water or half of the water in winter; different rates of water use for flour, generally softer face and 60-70 per cent of the flour volume are more appropriate
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(b) Leaf selection, clean-up, especially with some ground hidden in the roots, which needs to be cleaned repeatedly or cut directly with scissors; eggs and radish are ready
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(a) The pouring of appropriate quantities of vegetable oil in the frying pan, when the temperature is a little hot, the pouring of scattered egg fluid into the pot with chopsticks, so that the eggs are condensed and small pieces of eggs are even; a little trick to put about 20 grams of cool water into the egg fluid, and no salt in the egg fluids; and the burning of the eggs when they are strewn, and then used in cold
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(b) Creaming spares
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I used a bag of 150 grams of radish and cut it apart, and it's more likely to be integrated with egg pickles
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(a) Combination of eggs with a small amount of salt and 10 grams of sesame oil in eggs, acreage and radish; this step should not be pre-mixed, but should be completed before cutting off herbs and skins in order to prevent herbal soup
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(a) Placing the fine pasta on a rubbed, with a small amount of flour (outside the mass) and growing strips, and cutting into an even-sized agent, with a slightly thin, slightly thick pelvis around it
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Take a proper amount of egg radish and put it on the corset, and pay more attention to its own crafts
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Wrapped in dumplings by their own means, and each dumpling wrapped in a frying pan or covered with flour
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(b) Set the number of dumplings in the frying pan, then reload the oil (out of weight) and start with a fire that sets the bottom
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(b) Make an ice marmalade juice while frying dumplings: 10 grams of starch + 10 grams of condensed flour + 100 grams of cold water, to be reduced to slurry-free and granule-free; this is the total amount of dumpling used to fry three pots of dumplings
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When a fine gold and yellow mark is made on the bottom, turn the fire
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13. Re-mixing the starch powder with a small spoon and a single third of it in the frying pan, with a hot bottom, quickly forming ice flowers, covering the lids, evaporating the top skin of the dumplings with water vapour from the starch; opening the lids after hearing the squeaks, putting the water on the steam, placing a large plate on the dumplings, with a hand-lift, with a hand-to-hand pan to the bottom, and all of the ice-flavoished dumplings on the pan; and eating the spice or pepper oil, which is more fragrance。
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The radish, the iced bouquet, the fragrance, the fragranceThe radishes, the iced bouquets Make Tips
1. The amount is adjusted to the amount of domestic consumption, since the acupuncture is available, so it is best to make sure that the dumpling skin is ripe enough to come out of the pot, so that in less than 10 minutes it can fry a large pot and eat it while it keeps the best taste; 2. In order for the ice flowers to be pretty, half of the flour and half of the flour must be used in combination, and the powder and water ratio is 1:5。