Don’t worry, no one knows Xiaomeng’s aunt in the kitchen. Hello everyone, I am Xiaomian Aunt. Today, Aunt Xiaonian will share with you 5 ways to make traditional foods. In a blink of an eye, the annual Frost Descent solar term is coming again. In another four or five days, it will be the "Frost Descent" solar term among the twenty-four solar terms of our Chinese nation. As we all know, once the Frost Descent Solar comes, it means that the weather will soon become colder. When you wake up in the morning, a thin layer of white frost will appear on the branches and leaves of flowers, plants, trees, and leaves, which means that winter is getting closer and closer to us.
Every year when the frost falls, nature brings us cold, and it also brings us delicious food. It will never treat us humans badly. For example, there are many foods on the market before and after the frost falls. The five delicacies we often eat are especially suitable for seasonal dishes before and after the frost falls. They are particularly delicious for health. Eat once every few days and you won’t be healthy. Moreover, there are many different ways to make these five foods.
Today I will share with you my own methods, hoping that they will be helpful to friends. As frost is approaching, you need to eat 5 traditional foods, eat them in seasons with sufficient nutrition, and easily pass the seasonal alternation. Many of us know that on October 23rd, this year's Frost Descent Solar. This is also the last solar term in autumn. When the Frost Descent solar term comes, winter will come unexpectedly. The climate will naturally get colder. Give your family some seasonal food to make your family healthier. Now, I will share these 5 traditional food methods with you, wishing you good health!
[5 kinds of traditional foods]
[ Persimmon cake ]
Ingredients: 7 persimmons, appropriate amount of flour, a little sesame .
Method: 1. Prepare 7 ripe persimmons (the child ate 2, and only 5 were used to make cakes), wash the persimmon skin and tear off the outer skin.
2. Remove the roots on it, leave the cored flesh, put it into a pot, put the appropriate amount of flour into the persimmon flesh, add the flour in batches, mix the persimmon juice and the flesh with the flour, stir to form a dough that can be kneaded, knead it into a dough, make the dough softer and more softer, glutinous and delicious after making it.
3. Divide the kneaded dough into equal sized doses. Roll the dough into small round cakes with even thickness. Stick sesame seeds in the middle of the surface. Press them with your hands, so the sesame seeds will not fall off easily.
4. Brush the bottom oil in the pan, then put the green persimmon cakes in it, fry it over low heat, fry until the bottom is fixed, and then fry it over and continue frying. Fry one side of the persimmon cake until golden brown, then fry the other side until golden brown. Fry it a few times during the period. The cake is cooked thoroughly and eat it while it is hot, burnt on the outside and tender on the inside, fragrant and sweet.
[Sugar fried chestnut]
Ingredients: 1 and a half pound of chestnut, 50 grams of white sugar, and appropriate amount of water.
Method: 1. Prepare fresh chestnuts and sugar, put them in clean water, and wash off a layer of fluff on the chestnut shell.
2. Take out the chestnut from the water, place it on the chopping board, cut a hole in the middle, carefully cut it, be careful not to slip and hurt your hand, you can also cut the cross blade. Do not cut the blade too deep, just cut the chestnut skin and cut it all in turn.
3. Prepare an appropriate amount of , cool white , add white sugar and stir the sugar to melt, put the cut chestnut into sugar water, soak for 1-2 hours, let the chestnut absorb the sugar and add more flavor.
4, electric baking pan brush appropriate amount of cooking oil, remove the chestnut from the sugar water and spread it flat, then add an appropriate amount of sugar water that has just soaked the chestnut, cover the lid, open the lid for 3 minutes and stir-fry for a few times, continue to cover the lid, stir-fry for 4 or 5 times in a row. After the water in the pot is dried, the chestnut will be ripe. The larger chestnut will be appropriately extended for a while.
[Pumpkin finger bar]
Ingredients: beibe pumpkin, red beans, starch.
Method: 1. I used half a beibe pumpkin, and it is also OK to use ordinary old pumpkin. The ready-made honey red bean is appropriate, and the starch is appropriate. Wash the pumpkin without removing the rinses. Then cut it into thin slices. Try to cut it thinner. This is easier to steam. Put it in a steamer and steam it over high heat for 15 minutes to take it out.
2. The steamed pumpkin is very soft and rotten. Pour it into a bowl, crush it with a rolling pin into a paste, and then add starch. There is no need to add too much starch. The amount of starch is determined based on the amount of pumpkin. Then add the prepared honey bean , mix and stir it evenly, just hold it into a ball with your hands, and then knead it into a dough.
3. Put on disposable gloves, take an appropriate amount of dough and put it in the palm of your hand, hold it hard, and it will be formed. Isn’t it very simple?
4. After all, put it evenly on the steamer, cover it, steam it over high heat for 10 minutes, and then it will be out of the pot. Take it out and let it cool slightly, and it tastes delicious.
[Cuman Yam Bean]
Ingredients: 1 plate of yam beans, 2 green onions, 1 red pepper, 2 garlic, 1 slice of ginger, 1 spoonful of light soy sauce, half a spoonful of salt, pepper powder, cumin powder.
Method: 1. Prepare the required ingredients, put the yam beans into water, add a spoonful of flour, stir and soak for a while, wash away the mud, dust and impurities on the skin, and then wash it with clean water, remove it and control the moisture.
2. Put the yam beans in a steamer and boil over high heat to medium heat. Continue to steam for about 20 minutes to steam. It can be easily pierced through with chopsticks.
3. Wash the shallots and cut the scallions, cut the ginger and garlic, cut the red pepper into circles, add appropriate amount of oil to the pot, heat the chili rings and minced garlic and ginger to stir-fry over low heat, pour in the steamed yam beans and stir-fry for a while, add 1 spoonful of light soy sauce, half a spoonful of salt, pepper powder, and cumin powder to taste.
4, stir-fry ym until the skin of the yam beans is wrinkled, add the chopped chopped green onion, stir-fry evenly turn off the heat, take it out of the pot and serve it on a plate, it is salty, fragrant, soft and glutinous, it is both a dish and a snack. Children like it very much, and it is better than peanuts.
[Hawthorn Apple Soup]
Ingredients: 1 apple, an appropriate amount of hawthorn, a few red dates, and 1 piece of rock sugar.
Method: 1. Prepare the ingredients needed, wash the apples, peel them and cut them into pieces.
2. Wash the surface of hawthorn, use a pen holder to remove the hawthorn core, and wash the red dates. The red dates I used are relatively small, so the pits were not removed.
3. Add water to the pot, add apple cubes, hawthorn, red dates, and rock sugar together, cover with a lid, boil over high heat, turn to low heat to cook the apples and hawthorn until soft, sour, sweet and delicious.
Don’t worry, there is no confidant in the kitchen, and no one knows Xiaomeng Aunt. Hello everyone! I am Xiaomian Aunt. Before I knew it, I have been with you for five years on the road of cooking! During the days we have been together, share knowledge of food life together and experience the joy of food life together! Here, thank you! Okay, dear friends, today's article is all for sharing with you. If you have any different opinions on this article, please feel free to comment at the bottom of the article to express your views. We will carefully read every message you leave~
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