Recipes tagged "Xinliang wheat core essence powder"

2 recipes found

Fried Pork Fork—Old Beijing Snack

Pai Cha is a classic snack in old Beijing. This practice has been seen in other places, but the name is different. Some are called banana leaves, and some are called hemp leaves. No matter which way you call it, the method is basically the same. After being fried, the noodles are crispy and fragrant. If you want a crispy texture, you can add eggs when kneading the dough. You can add more black and white sesame seeds as you like. Sweet or salty as you like. If sugar is added, be careful not to use too high a temperature during frying, because sugar tends to color when heated. The pancake I made today is made from dough pressed using a noodle machine. It is just the right thickness. I don’t have to roll it out by hand anymore, which saves a lot of trouble! The oil used for fried pork chops is non-GMO soybean oil from Harbin Jiusan Group. The fried steak fried with it is not greasy, has a fragrant taste and is golden in color. The most important thing is that the oil from Jiusan Group is non-GMO, so you can eat it with confidence!

Snacks Afternoon tea
Cranberry coconut steamed buns

I still have some dried cranberries and prepared coconut filling left over from making cookies and bread. I was rummaging through the refrigerator today and found these little curios. What should I do if the quantity is too small? Just put it in the steamed buns!

Staple food Pasta