Every time i see green gravy in a hotel, i wonder why i can't get it out of my house. It's either green water, it's dead. I'm here today to expose the specialty chef's trick in cooking wheat, and to make sure that you can make fresh wheat at home
I mean, why is there always something wrong with your barley
Wheat is like a pretty little girl who can't handle it properly. A lot of people go straight to the boiler, and there's a pot of soup, and there's an overwater, and there's finally a floppy plate of "slut." in fact, there's a big step missing
Remember the first time i cooked the barley, it was a terrible product. My husband looked at that dish soup and he comforted me by saying, "it's okay, let's drink the soup. " now remember, without those crucial steps, it's not funny that we don't look at you
Ii. Three key steps improved
1. Water must be drained after washing
Wheat leaves are wrinkled, and water can hide. Remember: when you're done washing, you have to dump it! You've got 30 seconds with a salad dehydrator, or you've got to shake it in a bag until there's no drop. This little move will solve 80% of the soup problem。
2. Separate leaves
The infarction and maturity of the leaf are significantly different. The correct course is to slash the dishes into thin slices, make a one-minute boiler and then leave the leaves. Tilts make the infarction more ripe and more delicious。
3. Hot pots and oil fires
It's the key to keeping it soft! The pot is gonna burn until it's smoked and it's oily, and it's going to burn all the way up to two minutes. When you see the leaves coming down, you're going to have to cook。
Three, hands to teach you how to make perfect wheat
Food preparation:
One oatmeal
Two for garlic
Salinity
One spoon of pig oil
Detailed steps:
Wheat-by-show cleaning, drying with dehydrators, cutting leaves
It's slashed into thin slices and it's torn to the right size
It's burning up to smoke
Let's start with a minute to half-transparent
30 seconds of fire and salt
Critical reminder: don't put a lid on the fire! It's best to see the greens get darker, but they're still up. I'd rather be alive than overfired, and the oatmeal can't be saved。
Iv. Three enhancing practices
First: beanfish
Half a can of soyfish is added to the boiler and the salt is raised to three levels。
Second: garlic pepper
Plus two garlic and a little rice spicy, spicy appetizers, and a potion。
Third: the shrimp version
Shrimp oil first with shrimp head, then barley, double the flavor。
V. Interesting experiment on barley
Last week i did a special contrast experiment: the same barley, half the old way, half the new way. So the old method made half a bowl of soup and the new method made a clean plate. The funny part is my guy, and he says, "this is definitely not the same food!"
And recently a little trick was found: a little bit of garlic paste, a little bit of fragrance, a little bit of licorice, and a little bit of licorice. It's a good dish. The details are a success。
When you're finished, don't be lazy next time! Do you remember telling me in the comment section that your fried wheat was successful
