Breaking the traditional taste habit -- onion flavor and salty Yuci(da po chuan tong de wei jiao xi guan cong xiang xian wei you ci )

Breaking the traditional taste habit -- onion flavor and salty Yuci

Introduction:

"Most people are used to eating sweet oily glutinous rice, but they often eat salty in our family, because in our family, oily glutinous rice is usually eaten with porridge, so we must eat salty vegetables to eat porridge. Our husband's stomach will be sour after eating salty vegetables and eating sweet oily glutinous rice, so I improved the oily glutinous rice for his stomach to make it salty, and it's still scallion fragrant A very special flavor has been unanimously liked by the family. It is more popular than the sweet flavor. I also like salty flavor, because even if I eat two more, I won't feel very greasy. What do you think? "

Production steps:

Step 1: wash the scallion and cut it into pieces.

Step 2: put it into the glutinous rice noodles.

Step 3: mix the noodles and scallions well.

Step 4: add some salt and mix well again.

Step 5: pour boiling water at about 60 degrees.

Step 6: mix the glutinous rice flour into dough.

Step 7: put the oil in the pan.

Step 8: make the glutinous rice dough into Youci green body and put it into the pot.

Step 9: cover the pan and fry over medium heat.

Step 10: cover the pan, turn over when one side of the pan turns brown, cover the pan and continue to fry until the other side turns yellow.

Materials required:

Glutinous rice noodles: right amount

Scallion: right amount

Salt: right amount

Boiled water: appropriate amount

Proper amount of oil

Note: 1. When making Youci, you don't need fresh boiled water to mix with glutinous rice flour, so the dough will be sticky and not easy to shape. 2. When mixing noodles, water should be added little by little. I think the dough should be hard, so the oily glutinous rice will taste better, otherwise it will not taste good if it is too soft. 3. When frying in oil, you should pay attention to the heat. The time of big fire should be short, and the time of small fire should be longer. Don't fry it. 4. You can also put in eggs, but that will reduce the viscosity of the oily glutinous rice, add it to your own taste.

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: onion

Chinese PinYin : Da Po Chuan Tong De Wei Jiao Xi Guan Cong Xiang Xian Wei You Ci