At the same time, it is also a relatively low-fat and low-sugar snack, making it a good choice for those who want to control their weight or pay attention to healthy eating. Whether it is a snack for afternoon tea or a traditional festival delicacy, mung bean cake is deeply loved by people for its unique taste, texture and edible value.
When this bowl of stir-fried instant noodles is placed before you, the rich aroma immediately hits your nose. First, the rich aroma of light and dark soy sauce, followed by the spicy aroma of chili sauce that stimulates your taste buds, mixed with the freshness of vegetables and the salty aroma of ham.
Picking up a mouthful of noodles with chopsticks and putting it in your mouth, the first thing you notice is the springy, smooth texture of the noodles, each strand full of springiness. The flavors of the various seasonings permeate the noodles perfectly, creating a salty and fragrant aroma with a hint of spiciness that whets your appetite.
The vegetables retain their crisp-tender texture even after stir-frying. The sweetness of the carrots, the freshness of the greens, and the unique aroma of the onions complement the flavor of the noodles. The ham slices add a solid meaty flavor, making every bite full of satisfaction.
After a tiring day, this bowl of stir-fried instant noodles feels like a breath of fresh air. Bit by bit, the spicy, savory flavor instantly dispels fatigue. With every chew, I feel a surge of energy flowing through my body.
The warmth and fullness of the noodles bring a joyful feeling, as if all stress and worries have been digested along with this delicious meal. After finishing the last bite, I lean back in my chair contentedly, feeling a deep sense of relaxation and comfort in both body and mind, and feeling recharged with energy to face life's challenges.
Xiao Yi stood in front of the kitchen counter with flour, yeast, pepper salt and other ingredients in front of him, ready to show off his skills in making pepper salt steamed buns.
He first poured an appropriate amount of flour into a large bowl, then dissolved the yeast powder in warm water and slowly poured it into the flour, while constantly stirring the flour with his hands to gradually form flocs.
Then, Xiao Yi began to knead the dough vigorously. He squeezed the dough with the base of his palm and kneaded it repeatedly. The dough kept changing shape in his hands. During the kneading process, Xiao Yi added water or flour according to the dryness and wetness of the dough to ensure the softness and toughness of the dough.
After some effort, the dough became smooth and elastic. Xiao Yi covered the dough with a wet cloth and let it ferment in a warm place.
After a while, the dough fermented to twice its original size, and the inside took on a honeycomb shape. Xiao Yi put the dough on the workbench again, sprinkled some dry flour on it, and began to knead the dough to release the air.
He rolled the dough into a large pancake, sprinkled it evenly with the salt and pepper he had prepared in advance, and then slowly rolled up the pancake starting from one end.
Xiao Yi cut the rolled dough into evenly sized pieces. He picked up a piece, adjusted its shape slightly, and pinched the cut to make it into the shape of a steamed bun.
Then, Xiao Yi put the prepared steamed bun dough into the steamer one by one and let it rise for a while.
Finally, Xiao Yi turned on the fire to steam the buns. Steam billowed from the steamer, and the buns gradually expanded under the action of the steam. After steaming, Xiao Yi lifted the lid, and a pot of plump white buns, exuding the aroma of pepper and salt, appeared before his eyes.
When the salt and pepper buns are just out of the pot, they are golden and crispy on the outside, emitting an enticing heat and aroma.
When you take a bite, you first hear a "crackling" sound, which is the sound of the crispy crust being bitten. The crust is thin and crispy, with a slight burnt aroma, and it breaks into small pieces between your teeth in an instant, bringing a pleasant taste.
Then, I touched the soft bun core inside, which was fluffy and elastic with a delicate texture. The bun core fully absorbed the flavor of the pepper and salt, with a moderate salty and fragrant taste. Every bite was filled with the unique flavor of pepper and salt.
The salt and pepper flavor is rich and just the right amount. The saltiness of the salt enhances the flavor of the steamed bun, while the slight numbing aroma of the Sichuan peppercorns adds a unique layer of flavor. This salty and fragrant flavor blends with the wheat aroma of the steamed bun, leaving a lasting aftertaste.
As you chew, you can feel the perfect combination of toughness and softness of the steamed bun. It is neither too hard nor too soft, but has achieved a comfortable balance. Every bite is full of satisfaction, making you want to eat one bite after another.
Whether it is eaten as breakfast with a cup of hot soy milk or as a snack after dinner, salt and pepper buns can bring delicious enjoyment with their unique taste and flavor.
Xiao Yi walked into the kitchen, put on an apron, and prepared to show off his skills in making curry fried beef.
He first took fresh beef from the refrigerator, placed it on a chopping board, and cut it into evenly thin slices according to the grain, making sure each slice was the right thickness. Then he placed the sliced beef in a bowl, added cooking wine, light soy sauce, and cornstarch, and gently mixed it with his hands to allow the seasoning to fully penetrate the beef, then marinated it for a while.
Next, Xiao Yi began to prepare the side dishes. He shredded the onion, cut the carrot into small pieces, peeled and diced the potatoes, and cut the bell pepper into small pieces, and placed them neatly aside for later use.
After preparing the side dishes, Xiao Yi took out a piece of curry block, put it in a bowl, added a small amount of hot water, and stirred it evenly with a spoon to let the curry block melt completely to form a thick curry sauce.
Xiao Yi lit the stove and poured a suitable amount of oil into the wok. When the oil began to smoke slightly, he first poured the marinated beef slices into the wok and quickly stir-fried them. The beef slices quickly changed color in the wok, making a sizzling sound. Xiao Yi skillfully stir-fried it, and soon the beef was cooked to about 70% doneness, and then he set it aside.
He added a little more oil to the pan and added shredded onions, which instantly filled the air. He then added carrots, potatoes, and bell peppers, stirring over high heat. The vegetables danced happily in the pan.
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