[Sichuan] Good fortune and good fortune

Overview

My parents love to eat cakes, breads, snacks, etc. For their health, I started teaching them how to bake (my parents and I don’t live together, and my parents can’t always eat the delicious food I cook). One Spring Festival, my parents celebrated the New Year at my house. I made two plates of peach cakes for my parents to taste. They all said it was delicious after eating it. At first I thought the peach cake was not that delicious, they were just exaggerating. Until the next day, they asked me to make peach cake again, and they said that two plates were not enough. Only then did I realize that they really liked Tao Su. Later, they started learning baking for peach cakes. From peach cake to sponge cake, to chiffon cake, and now I have learned to make puffs. Every time I go home, there will be bursts of sweet fragrance coming from my home. This is the smell of home and the smell of love. Baking made for love and for your family is not only delicious, but also healthy. Although we are Sichuanese who cannot live without chili peppers, gradually, sweet baking has become the taste of home. In the new year, make a puff broccoli soup for everyone~~ It means good fortune and good fortune. In order to coincide with the Spring Festival, I used puffs to fill the broccoli soup and garnished it with shrimps. It tastes very good and is homophonic with Fu Lu Shuang Quan. It’s great. Bless my parents, bless all my relatives and friends, bless myself and all the people I love, and wish everyone who loves me good fortune and happiness.

Tags

• chinese banquet
• good looks
• oven dishes
• broccoli
• clear water
• cooking wine
• egg
• flour
• olive oil
• potatoes
• shrimp
• black pepper
• carrot
• fine sugar
• milk
• salt
• white pepper

Ingredients

Steps

1. 1 First make the puffs: Crack the eggs into a bowl; sift the flour; put the sugar, salt, water and olive oil into the milk pot;

   

2. 2 Bring the milk pot to a boil over low heat;

   

3. 3 Pour in the flour quickly and stir evenly; stir until the flour is gelatinized and remove from the heat;

   

4. 4 After the flour batter has cooled slightly, add the egg liquid in batches; stop adding the egg liquid until the spatula is lifted and the batter takes on an inverted triangle shape;

   

5. 5 Power on the oven and preheat the upper and lower heat to 210 degrees;

   

6. 6 Pour the batter into the baking pan, leaving some distance between each other;

   

7. 7 After the oven is preheated, place the baking sheet in the middle rack of the oven and bake for 10 minutes; then adjust the upper and lower heat of the oven to 180 degrees and bake for 25 minutes;

   

8. 8 Then prepare the ingredients for the broccoli soup: tear the broccoli into small florets, soak in light salt water for a while, wash and drain, and set aside; remove the shrimp lines, wash and drain, add an appropriate amount of salt, white pepper, cooking wine, mix well, and marinate for a while; peel the potatoes and carrots, wash and dice;

   

9. 9 Put an appropriate amount of water into the pot, add an appropriate amount of salt, and bring the olive oil to a boil;

   

10. 10 Put all the ingredients in a pot and blanch them in water, then take them out and drain;

    

11. 11 After the ingredients are slightly cool, put them into a broken-wall food processor; leave a small portion of potatoes, carrots, and shrimps out;

    

12. 12 Add appropriate amount of salt, freshly ground black pepper, olive oil and milk;

    

13. 13 Power on the wall-breaking food processor and start the “soup” program;

    

14. 14 Pour the soup into a non-stick pan and heat over low heat to make the soup thicker;

    

15. 15 After the soup thickens, add the remaining potatoes and carrots, mix well, and turn off the heat;

    

16. 16 Take out the puffs after they are baked;

    

17. 17 Cut off the top of the puff;

    

18. 18 Fill with broccoli puree, top with shrimp; sprinkle with some freshly ground black pepper.