Everyone is welcome to pay attention to our public number: gordonandhiskitchen (there are benefits from time to time). Cold steaming is the most suitable time to eat at the end of April and early May. It is also a local speciality. It is almost in the summer, many people think that it is steaming. The troupe is a youth group, and it is too ignorant of the goods. Yesterday, I just bought it. I made several kinds of dumplings. When I was a child, my grandmother especially loved to mix cold steamed with white sugar. I couldn’t stand the taste. Now I fell in love with what I didn’t like. Food, maybe start to know? The choice of cold steaming is Yuanmai or wheat. After the wheat with straw is put into the machine, the wheat grains are sprinkled into the pot, and the wheat spiked by the electric fan can be removed. Then transfer the grain to the kitchen and stir fry with the old stove. The process of stir-fry is also very particular. Gu Xizhang’s wife, Shao Xiuying, told us that if the speculation is too old, the taste is not good; if the speculation is too tender, the cold steaming has a taste, which also affects the taste. After the stir-fry, the fried wheat kernels are peeled and treated, and then the impurities are removed by an electric fan to leave the wheat kernel. At this point, the machine is used to grind the wheat kernel into a powder, and the cold steam is released. In this way, you can directly drink white sugar and the like. Generally, we buy the cold steamed powder, which is similar to soft-crushed rice, but the taste is very fragrant.
Recently I can buy it on the road, about 15 pounds, green and green, especially fresh, can be eaten directly, it is very fragrant and slightly sour, it should be eaten as soon as possible, it is easy to be bad.
Prepare the material, cold steaming is the green thing like rice, as well as bean paste, sugar sesame, white sugar osmanthus (you can choose your favorite taste)
Take a cold steaming on your hand and wrap up your favorite stuffing, close your mouth and pinch.
Put a little oil in the pot, put some steamed dumplings of glutinous rice flour on the bottom and put them to the pan. The bottom is crispy and you can take it out and eat it. (You can also eat the stuffed stuffed dumplings without frying directly)
Good look. Everyone is welcome to pay attention to our public number: gordonandhiskitchen (there are benefits from occasional delivery)