When I say that when I eat, I feel that I am happy and happy! I am fortunate to know many chefs who are really capable, including Jiang Chaofu, the boss of the research institute who taught me how to cook. I have known Jiang Zhuang Ke for more than...
When I say that when I eat, I feel that I am happy and happy! I am fortunate to know many chefs who are really capable, including Jiang Chaofu, the boss of the research institute who taught me how to cook.
I have known Jiang Zhuang Ke for more than ten years. If we want to eat some delicious and delicate handmade dishes, we will go to him. His hometown is located in Myitkyina, Myanmar. He is born with a keen taste. Although his parents have not allowed him to go to the kitchen to watch the chefs and cook, he always likes to stand at the entrance of the kitchen to watch the chef Zhang Luo and his family eat and drink while he is busy with the food and food of the north and south. The art of the little Jiang Chaofu is like a magic weapon, which can transform into various flavors and can also nourish health. Unexpectedly, he left Myanmar due to the war, and actually opened several successful restaurants in his memory with the taste and the art of his memory.
During the epidemic, he was very considerate in preparing mushroom sauce and private spicy sauce, and also taught me how to use and eat it. With those two cans of magic sauce, noodles, mixing, and indulging vegetables are all delicious. I was very kind, and asked the boss Jiang to teach me how to make Yunnan home-cooked "pea flour". He didn't say anything, but turned down the restaurant's reservation and came to my house with ingredients to teach me how to cook. Moreover, he specially designed the "Horny Peas" version of bean flour method, because it is easier to buy than peas, and the grinding of the grind is healthier without filtering, and the taste is not as good as pea flour. In the future, I can make zero failures of the bean flour myself at any time.
The two methods taught by Jiang Zhuang are: dilute bean flour that is eaten without waiting for the heat, and ginger bean flour that retains the whole bean filter. Both methods are based on soaking 300 grams (half a kilogram) of dry rosy beans. After soaking the beans for 8 hours, the swelling will nearly double. After soaking the beans, put them in a grinder or food conditioner, or any equipment that can grind the beans into a paste. In his hometown of Myanmar, he used traditional stone mills. The ground beans were covered with particles and needed to be filtered first. The filtered bean paste will be solidified without adding anything. If the soaked horn beans are not cooked, they can be stored in cold storage for easy use in the future.
Dilute bean powderIngredients: 300g of oxbean, 1200cc of water, small amount of ginger and salt, oil, garlic, and personal consumption adjustment
A) Black sesame, white sesame, chili powder, big red robe flower
pepper powder, grass fruit powder, hot oil, coriander
B) Mix sauce, Chen Nian vinegar and mirin and mix with dilute soybean flour: Soak 300 grams of turtle beans for more than 8 hours, add water and grind it thoroughly in a grinder, pour it into the stir-frying pot, and slowly cook it over medium-low heat to form a thickened state. The process takes about 5 minutes. While cooking, add about one gram of ginger yellow powder and grass fruit powder, as well as a few salts. When the bean paste in the soup juice is reduced, you can turn off the heat if you try without the texture.
Smooth spicy oil method: put all powders A in a steel basin and heat the fresh oil to 150 degrees, pour it into the powder and stir while it is hot.
How to eat: First put oil and slightly roasted dumplings in the bowl, add the hot dilute bean powder, then mix in A and B and coriander, and mix all, the fragrant dilute bean powder can be put into your mouth! If you like garlic, you can add minced garlic to eat.
Ingredients: 300 grams of 黑黑黑黑, 1200cc water, ginger and salt. Taste ingredients: A, B) cashew crushed, black sesame, and grass fruit powder. Bean flour must be solidified and molded, and the focus is the consistency of the bean paste. The way to distinguish the bean paste cooked until the sauce is almost unsightly. Rub the bean paste with your fingers and it doesn’t feel like it. If you try to eat it smoothly, you can turn off the heat and turn it on, put the thick bean paste into the mold, and put the room temperature to reduce the temperature. The bean paste will automatically condense, and it takes about half an hour.
How to eat: Take out the appropriate amount of rosy bean cake from the mold, add three ABC ingredients, and enjoy it.
