Powder rice
By VicentaLakin
Oil powder is a subsidiary of pulses when making starch. The oil powder in Shanxi County is made of green bean starch, filtering out the slag, then removing the surface water and choosing the slightly denser powder in the middle (the bottom sediment is starch). The smell of sour smell is similar to the bean juice in Beijing, and I've just begun not to accept it. It's so bad that it starts with soup and then it tastes so good. Grandma's cooking is very good, and I've documented it in detail. The powder is boiled open, rice added, beans added, salt boiled to the soup, and it is boiled down into white tofu, sea bands, radish, noodles made soft, with fried meat, cabbage, tofu, and fragrance before the pot. Vegetables are distributed as individuals wish。
Recipe Recommendations
- oil Powder 10 pounds
- peanuts 1 handful
- mung bean 1 handful
- soybean 1 handful
- Xiaomi half a bowl
- noodles appropriate amount
- tofu 400g
- white radish 1 piece
- Chinese cabbage 6 large films
- dried kelp a small piece
- onion appropriate amount
- coriander appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- salty and fresh
- cook
- an hour
- simple
Steps for Powder rice
1
Grandma pressed the noodles early。
2
One blue radish, one centimetre square long strip。
3
Put it in the boiler, get bitter。
4
Scrambled carrots, six large cabbages, vegetables to cut the thin silk of chopsticks, and leaves to cut. Four hundred grams of tofu is half thin, half of the tofu is thin, half of the toads (screw a little more oil before cooking) and the bubbled sea band is screechy, and the fragrance is cut。
5
Half a bowl of rice is washed clean, and green beans, soybeans, peanut beans are washed clean (nut beans are taken off while they are taken and added). Mi is determined by the thinness of her preference. Beans are added according to their preferences。
6
The 10-pound oil powder is poured into the pot to heat the fire, with a spoon splattering softly from the bottom of the pan, and the movement is soft, so that it does not push hard to prevent the oil powder from falling into layers. And don't forget to stay by the pot. You can't leave, you'll spill。
7
When there are so many foams on the pot, it is important to lightten the fire in time, to make soup with a spoon, and then pour it from the top, which is called a soup soup, repeatedly until the foam goes down. Grandma said it was possible to drop some edible oil in order to prevent spills and accelerate the disappearance of the foam。
8
When the pot opens, it will be boiled down into millet, green beans, soybeans, peanut beans, and an appropriate amount of salt, until the soup juice of the powder is dried up for about 40 minutes。
9
When you've had time to fry tofu, you'll have to put it on the side。
10
Use the bottom oil in the pot to blow onion silk, and then the cabbage, and then the soy sauce, the fragrance, the sauce。
11
When the soup is cooked, the tofu and sea ribbons are boiled。
12
A white radish bar with water。
13
Down to a proper amount of noodles cooked。
14
And then they pour in the cabbage and the tofu strips, and they taste the soup and then add salt。
15
After the fire has been shut, add cilantro。