Steaming bouquets
By VicentaLakin
Every spring, the ritual sensibility -- steaming flowers. Sweet flowers are covered in the soft of flour, with garlic oil, a sip of fresh spring. We'll be friends in 10 minutes
Recipe Recommendations
- the pagoda flower 200g
- corn flour 40g
- medium-gluten flour 40g
- salt
- shisanxiang 1g
- salty fragrance
- steamed
- ten minutes
- simple
Steps for Steaming bouquets
1
Preparation of the main food items: a flower washes clean and controlled water, and a condensed flour + corn flour (or no corn flour) is used to spray some oil, then to mix the flour and the bouquets evenly, with a little salt, and 13 fragrances。
2
Let's put some oil on the bouquets, then mix the flour with the bouquets and mix it evenly, add a little salt and 13 fragrances。
3
It is evenly laid on the steam cage and evaporated for six minutes after the water has run out。
4
It's fragrance, fragrance and garlic。
5
The fragrance of the dishes preserves the natural taste of flowers and is simple and healthy. It's for porridge or cold food for springSteaming bouquets Make Tips
1. The choice of a flower: the taste of a flower that is not fully open is softer and the smell is stronger. Water control techniques: If time is tight, the drying of the surface moisture can be supported by cold winding machines. 3. Upgrade taste: A small amount of corn paste (mixed with flour 1:1) increases the taste of particles and aroma. 4. Conservation: Steamed acupunctures can be frozen and stored, unfrozen and re-varnished or made for food。