Bean dregs muffin with Spicy Salt and scallion
Introduction:
"I have made several kinds of bean dregs muffins with different flavors, and I have never explained the ingredients of bean dregs. People who eat don't realize it. Is it a kind of deception? How many times I wanted to come out of my mouth, and I finally held back. This time, the muffin and Conghua egg paste cake will be grafted to make onion flavor, which may be more acceptable. Cookies are often only snacks, salty cakes are more staple food. Isn't it advocated that rice and noodles should not be eaten too delicately? Using muffins with bean dregs instead of fine rice noodles as staple food is good for health. The exception, of course, is for those with poor digestion. "
Production steps:
Step 1: Materials
Step 2: pour the bean dregs into a large bowl
Step 3: mix the flour, baking powder and salt. Sieve into a bowl
Step 4: stir slightly
Step 5: add water
Step 6: make a uniform batter
Step 7: add pepper and scallion
Step 8: mix well
Step 9: heat the pan, add the right amount of batter and spread it out
Step 10: bottom golden, turn over, fry the other side
Step 11: both sides golden, out of the pot, cool
Step 12: serve on a plate
Materials required:
Bean dregs: 200g
Medium gluten powder: 300g
Water: 300g
Baking powder: 1 teaspoon
Salt: 1 teaspoon
Zanthoxylum bungeanum: right amount
Scallion: right amount
Note: the amount of salt can be adjusted according to your own taste. The amount of water should be adjusted according to the water content of soybean dregs. It only needs to be adjusted into a thick and flowing paste.
Production difficulty: simple
Technology: decocting
Production time: one hour
Taste: salty and fresh
Chinese PinYin : Jiao Yan Cong Xiang Dou Zha Song Bing
Bean dregs muffin with Spicy Salt and scallion
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