I remember that when I first started writing a diary in Food World two years ago, I introduced the practice of "hu cake". That was a farmhouse meal they had when they accompanied my cousin and several of her classmates to drive to the suburbs of Beijing. The younger sisters had a great time and everyone liked the "big hu cake" of the farmhouse meal. A few girls are used to living in the city and have never tasted the delicious food of farmhouse food. The landlord's eldest brother and sister-in-law are also very enthusiastic and can cook whatever they want. The few girls make people feel like dancing. Everything they see is fresh, haha! When we came back, everyone even ate and took them. We brought back a lot of mountain products, pigeon eggs, wild mushrooms, etc. in big bags, and asked the landlord to make a few hu cakes. It was really a full load, haha!
"Hu cake" was learned during that trip. After the New Year, my cousin brought her classmates home to play again. She also brought a bundle of leeks and insisted that I make them ho cakes. I haven't eaten it for more than a year and I really want to eat some coarse grains. I have corn flour, millet, etc. At home, I cooked a pot of millet porridge and made a few hu cakes. Since people like it, I will entertain them with authentic farmhouse meals. Today, I will demonstrate again the practice of "cornflour hu cake" for farmhouse rice in the suburbs of Beijing.
Corn flour hu cake
Recipe Recommendations
- salty and fresh
- other
- ten minutes
- simple
Steps for Corn flour hu cake
1
Mix cornflour well with water.
2
Then cover it with plastic wrap and let stand for 30 minutes.
3
Stir an egg until done and stir it into pieces, then add the shrimp skin and fry until fragrant.
4
After cooling, pour into leeks and sprinkle with a little salt to taste.
5
Add a little more MSG to the filling.
6
Add sesame oil and appropriate amount of cooked peanut oil and mix well.
7
Finally, add another raw egg and mix well.
8
These ingredients can be used to make two large hu cakes. First, put half of the mixed corn flour into an electric cake pan and spread out evenly.
9
Press evenly with your hands to make the cornmeal pancakes even thin and thick.
10
Cover the pancake pan and fry the tortilla until half-done.
11
Then open the lid and pour in the filling.
12
Smooth the filling with a spoon.
13
You can use two thick wooden chopsticks or wooden sticks, etc., and place them on the baking pan as a bracket to prevent the filling from sticking to the baking pan cover. Make sure it is suspended.
14
Then cover and bake until the bottom of the cake is golden and crispy.
15
Brown the hu cake and take it out.
16
Then use a knife to cut it into several pieces and serve it on the table.Corn flour hu cake Make Tips
Characteristics of corn-flour hu cake: the cake bottom is golden and crispy, green and fragrant, the method is simple and quick, and it is farmhouse food in the suburbs of Beijing. When eating, you can also serve it with millet porridge and side dishes. Warm tips: 1. Don't add too much water when mixing cornmeal, as long as it can fully moisten the cornmeal. If there is too much water, the cake will not be crispy. It is advisable to let the noodles stand for half an hour after being mixed, because cornmeal is different from wheat flour and its grains are relatively rough. After mixing and standing for a period of time, the cornmeal can be thoroughly moistened, so that it will not appear particularly dry and hard to eat. 2. When baking, the lid of the baking pan must not be attached to the filling. You must find a way to suspend the lid of the baking pan. Use thick wooden chopsticks, wooden sticks, wooden shovels, etc., otherwise the filling will be stuck or burnt. It will not be beautiful. You can also use a pan to make it, but the heat must be evenly adjusted. 3. If you like to eat crispy hu cakes, brown them thinly. If you like to eat them soft, brown them slightly thicker. In short, you can follow your preferences. You can also use half of boiling water to blanch the corn flour first, and then use the other half of cold water to mix the flour evenly, so that the baked hu cake will be moderately soft and soft. This Beijing-suburban farmhouse rice "cornflour hu cake" is ready. For those who like to eat coarse grains, you can use it as a reference!