Sihai network

How to eat Wisteria flower, four different eating methods about Wisteria flower and matters needing

Wisteria flower can extract aromatic oil, and has the effect of detoxification, anti vomiting and diarrhea. The seeds of Wisteria are poisonous and contain cyanide, which can cure the pain of muscles and bones, and prevent the deterioration of wine. For wisteria, I think some people may be more familiar with, of course, there are some people who do not understand, it doesn't matter, the following small make-up to you how to eat Wisteria! How to eat Wisteria

Romantic Wisteria

[Wisteria cake]

Main ingredients: water oil dough standard Powder 100g, water 65g, oil 4G, pastry dough standard powder 60g, vegetable oil 40g.

Accessories: sugar, flour, wisteria, black sesame.

Steps:

1. Cut the cleaned vine flower into pieces, mix sugar and oil into stuffing, freeze the sugar stuffing in the refrigerator, and add ingredients at any time;

2. And two pieces of noodles, one piece of water and oil noodles is bigger, the other piece of pastry is smaller. The ratio of two pieces of vegetable oil is 5:3;

3. Water oil bread pastry, roll into 0.3 cm large, brush water at one end and roll it into a cylindrical shape. Brush some water at the joint to make it easy to fit;

4. The rolled skin can be seen to layer evenly;

5. It is divided into uniform dosage forms, and its two ends are folded into a round skin, which is wrapped like a bun;

6. Gently press into a round cake, brush the surface with black sesame seeds. Preheat the oven and bake for 25 minutes at 180 degrees.

Tips:

1. The dough and dumpling noodles are soft and hard;

2. It should be strict;

3. If you like crispy taste, you can make pastry with lard and butter.

Steamed with laver

Methods:

1. After the wisteria flower is picked, take off the stem and leave only the bud. Wash, drain and set aside.

2. Prepare the steamer. Lay a layer of fresh Wisteria flowers on the bottom of the pot to prevent sticking

3. Pour the prepared oil into the Vegetable Bowl and mix well. Be sure to put oil first, otherwise the dishes will stick together and difficult to separate, and the taste of the finished product is very poor.

4. Add flour and mix well.

5. Add salt and mix well.

6. Put the vegetables in the steamer and light the fire.

7. After steaming for 15 minutes, copy with chopsticks to prevent adhesion. Steam for another 20 minutes.

Scrambled eggs with Wisteria

Main ingredients: Wisteria flower 400g eggs, 3 accessories, oil, salt, soy sauce

Methods:

1. Scald Wisteria flowers and drain water;

2. Add three eggs into the scalded and drained Wisteria flower water;

3. Beat the eggs and add a little salt and soy sauce to taste;

4. Heat the pot and pour in the egg liquid;

5. Fry the egg until both sides are golden;

6. Put the plate and take it out of the pot.

[Wisteria cake]

Ingredients: low gluten flour 80g, egg yolk 3, egg white 6, granulated sugar 60g, salad oil 40ml, water 80ml, salt 1 / 8 TSP, fresh Wisteria flower 35g

Methods:

1. Take two water and oil-free steel pots, separate the egg white and egg yolk, and put the cooking basin with egg white in the refrigerator first. Sift low gluten flour and salt twice in advance. The sugar was divided into a and B of 30g each;

2. Add 1 / 3 of part a sugar into the egg yolk, stir with the manual beater until the sugar is completely melted, add the remaining sugar twice, and beat until the sugar is completely melted. The yolk is milky white with a slight expansion in volume. When the egg yolk is picked up with the beater, there are short-term accumulation marks of the yolk liquid in the basin, i.e. "ribbon shape";

3. Add the salad oil and stir it evenly to form emulsion, that is, the salad oil and egg yolk liquid are completely blended, and no subtle oil star can be seen. Add water and mix well;

4. Pour the sifted low gluten flour and salt into the basin at one time. Mix the flour and egg yolk liquid quickly with the egg beater in the "8-shaped" or "Z-shaped" way. There is no granular powder in the batter. At this time, the egg yolk batter is picked up with the egg beater, and it falls in a "ribbon shape";

5. Remove the chilled egg whites from the fridge. First use another manual egg whisk (to be clean, water free and oil free) to send out a large blister in one direction, pour the amount of 1/3 into the B sugar, and then send it to the bulge for an hour before pouring it into the sugar of 1/3. When the egg white foam becomes fine, pour the remaining sugar into it and continue to send it to the protein as smooth as cream, with obvious scratches and lifting. Beat the egg head, the tip has the triangle hook to appear. At this time, the egg white can also be stable without flowing and dropping. It is better to check two or three times in the process of sending, so as not to overdo it;

6. Take 1 / 3 of the whipped egg white and the batter, gently mix until slightly even, then add 1 / 3 of the whipped egg white to mix until slightly uniform. Finally, pour the batter back into the egg white bowl and mix well. The time should be short and the hand should be light. The mixture can be mixed in the form of "8" and can not be circled in one direction all the time, so as to avoid gluten in the batter and affect the fluffy taste of the cake after baking;

7. Pour in Wisteria (soak in light salt water for two or three minutes in advance, drain with kitchen paper after drying), and mix for two or three times. Pour the mixed cake paste into the mold until it is 7% full. Press the top of the mold column with your hand and put it on the table for several times to remove the large bubbles inside. Because the movable bottom mold is used, don't use too much force when knocking, so as to avoid that the movable bottom will be mixed with bubbles when it is rebounded due to excessive vibration;

8. The oven is preheated at 170 ℃ 15 minutes in advance. After the batter is poured into the mold, it is immediately placed in the middle and lower layers of the preheated oven and roasted at the same temperature for about 40 minutes. When the time is up, take a long bamboo stick and quickly insert it into the middle of the cake and take it out. If there is no grain on the stick, it is baked. Otherwise, put it into the oven and bake for about 5 minutes;

9. After baking, reverse the mold immediately, insert the empty column in the middle of the mold into the bottle neck, such as the slender bottle neck, until the cake body is completely cool, and then demould. It's better to make it upside down one night and demould the next day, which will taste better. If it is in the dry north, it is better to wrap the cake in plastic bags after the cake is completely cool, so that the cake after demoulding will not affect the taste due to the excessive loss of moisture due to long-term exposure to the air.

Note: due to toxic seeds, excessive use will cause vomiting, abdominal pain, diarrhea and dehydration and other poisoning symptoms. Children eating two seeds can cause serious poisoning, so it should be used with caution under the guidance of doctors.

Wisteria cake

Summary: the above is a brief introduction of how to eat wisteria, such a way of eating is a good choice, and in food production, is also easy to learn, may as well be interested in friends can according to the above method to try.