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The traditional practice of lentil cake in Shandong Province

1. Steaming: take a steaming plate and coat it with a thin layer of vegetable oil to prevent adhesion. Spread the mixed dough in a steamed plate. Sprinkle the dough with vanilla essence or spread a layer of bean paste filling to increase the flavor. Start steaming cakes: after boiling the water over high heat, put the steaming plate containing dough into the steamer and steam for about 30-40 minutes. You can insert a toothpick into the center of the lentil cake. If there is no sticky dough on the toothpick, it is steamed.

Step 1: wash the lentils in advance, then soak them in water for about 4-6 hours, or you can soak them one night in advance. The purpose of bubble hair is to make lentils easier to cook and easy to peel. Step 2: boil lentils, put the lentils into the pot, add the right amount of water, boil over high heat, turn to low heat and simmer slowly, until the lentils are fully cooked and soft. Pay attention to the amount of water during the period, and it can be added appropriately when it is insufficient.

3. Put the boiled lentils into the blender and stir them into mud. Then pour the lentil paste into the glutinous rice flour batter and stir well. Add a small amount of cooking oil to the pan and preheat the pan over medium heat. Then scoop out the right amount of glutinous rice batter with lentils, pour it into the pot and spread it into a round pancake. Gently turn the lentil cake with a shovel to heat both sides evenly and fry until yellowish on both sides.

4. Lentil cake is a traditional Chinese snack, with lentils as the main raw material, the taste is delicate, sweet but not greasy.

How to make flat head Dengzhan cake delicious and simple?

Step 1: prepare glutinous rice flour first, you need to sift the glutinous rice flour to ensure that there are no particles, so that the taste of the cake will be delicate. Then, pour the glutinous rice flour into a large bowl, slowly add the right amount of water and stir until the glutinous rice flour and water are fully mixed to form a slightly sticky batter. The consistency of the batter should be moderate, too thin will cause the lamp cake to be out of shape, and too thick will affect the taste.

Pick up the spoon, tremble a few times, shake off the oil, and then suddenly lift it, and the cake turns in mid-air, and then falls firmly back into the spoon. The marigold cake made of such a high standard naturally tastes extraordinary, the skin is crisp and sweet, and the meat stuffing is delicious. Soak the self-grown rice and soybeans in mountain spring water, then slowly grind the soybeans into pulp with a stone mill, and bring seedlings.

Nutritional matching: in order to make the Erigeron cake more nutritious and balanced, you can add some chopped nuts to the bean paste, such as walnuts and almonds, which can not only increase the taste level, but also provide extra protein and healthy fat. In addition, a small amount of oats or whole grain powder can be added to glutinous rice flour to increase the intake of fiber.

The practice of yam red jujube flat bean cake, how to make yam red jujube flat bean cake

Take half of the white sugar and dye it red with food pigment to make rose sugar.

10g white lentils, 50g rice, proper amount of white sugar. Wash the white lentils and rice, grind the lentils, put them in the pot, add the right amount of water to cook the porridge, add sugar when cooked, and boil one or two times a day. Can invigorate the spleen and remove dampness and relieve summer heat. Chinese yam lentil cake 200g, lentil 50g, tangerine peel 3G, jujube 500g.

Gently turn the lentil cake with a shovel to heat both sides evenly and fry until yellowish on both sides. Put the fried lentil cake on the plate and sprinkle some sugar or honey to increase the taste. Note: the proportion of glutinous rice flour can be adjusted according to personal taste preferences, if you like a softer and waxy taste, you can appropriately increase the amount of glutinous rice flour. When frying lentil cake, you should pay attention to the heat so as not to burn it.

Steaming: take a flat-bottomed container and apply a thin layer of vegetable oil to prevent adhesion. Pour the lentil dough into the container and flatten the surface with a scraper. Steaming: boil the cauldron with water, put the container containing lentil cakes into the steamer and steam over high heat for about 30-40 minutes. The steaming time is determined according to the thickness of the lentil cake until the cake is completely solidified.

Steaming: add water to the boil in the steamer, pour the stirred lentil paste into the mold smeared with vegetable oil in advance, and flatten the surface with a scraper. Start steaming cake: put the mold into the steamer and steam over high heat for 30 minutes until the lentil cake solidifies. You can insert a toothpick into the center of the lentil cake. If there is no sticky paste on the toothpick, it means the lentil cake is steamed. Cooling demoulding: remove the steamed lentil cake, cool it to room temperature, and then remove it from the mold.

Yam lentil cake: 200 grams of fresh yam, 50 grams of lentils, 3 grams of tangerine peel, 500 grams of red jujube meat. Peel the yam and cut it into thin slices, then chop the jujube meat, steam the cake evenly, and make it for breakfast, 50g to 100g each time. Lotus seed yam porridge: 30 grams of lotus seeds, 80 grams of yam, 50 grams of japonica rice. Remove the heart of lotus seed and cook porridge with yam, japonica rice and water. This prescription is suitable for emaciated and anorexic children with weak spleen and stomach.

Lentil cake has a good effect on invigorating spleen and stomach.

1. Lentils are a good medicine for invigorating the spleen without getting bored, dehumidifying but not dryness. Lentils are rich in nutrients, including protein, fat, sugars, calcium, phosphorus, iron, multivitamins and food fiber. B vitamins in lentils are especially rich in lentil cake ingredients: 500 grams of lentils, 375 grams of cotton sugar, 200 grams of bean paste stuffing, a little edible red pigment.

Soil corresponds to the spleen, overeating injured the spleen, such as abdominal distension, diarrhea, burnout, shortness of breath, ligament and muscle relaxation, body edema and other symptoms, it is necessary to nourish the spleen. Here are 6 recipes for invigorating the spleen and removing dampness.

3. White lentils have high contents of minerals and vitamins, which can tonify spleen and stomach, dissolve dampness, relieve heat and detoxification. For weakness of spleen and stomach, poor appetite, diarrhea in stool, excessive leucorrhea, summer dampness vomiting and diarrhea, chest tightness and abdominal distension, it can help solve the problem of gastrointestinal discomfort. And white lentils slightly warm taste light, vomiting diarrhea to muscle treatment of leucorrhea, can strengthen the spleen and stomach.

The common practice of lentil cake how to eat lentil cake preparation methods and ingredients of lentil cake

1, lentil cake ingredients: 500 grams of lentils, 375 grams of cotton sugar, 200 grams of bean paste filling, a little edible red pigment. Wash the lentils, soak them in boiling water for 10 minutes, wait for the skin to be soft, peel off, put into a large bowl, fill with water, drop a few drops of alkali water, steam into the cage until crisp, remove and cool, wipe the lentils into mud with a mesh screen, pack in a white cloth to dry the water, and turn the lentils into powder, which can be refrigerated for about 30 minutes. Take half of the cotton sugar and dye it red with food pigment.

2. Materials: lentils, glutinous rice flour, sugar, water. Practice: a. The lentils are soaked for several hours in advance, then cooked and mashed. b. Add the right amount of water and sugar to the glutinous rice flour and stir well. c. Mix the lentil paste and glutinous rice paste well. d. Pour the mixture into a mold that has been coated with oil. e. Steam over high heat for about 40 minutes until done. f. Remove the mold after cooling, slice and eat.

3. Water: right amount of vegetable oil: right amount of vanilla essence or vanilla powder: a little (optional): preparation of lentils: soak lentils in advance for more than 6 hours, so that lentils fully absorb water and expand. Water can be changed several times during soaking to remove excess foams and impurities. Boiled lentils: put the soaked lentils into the pot, add the right amount of water, boil over high heat and turn to low heat until the lentils are rotten, the water evaporates and becomes a paste.