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The precise practice of Tianxiang cake

1. Practice: sift through low powder, sugar-soaked orange peel and cut into small pieces. Beat egg whites until foamy, add 1/3 fine sugar, salt and 2 drops of white vinegar. Continue to beat until the egg whites can make a fine grain, then add 1/3 fine sugar. Beat until the egg whites are in a wet foaming state and add the remaining sugar. Continue to beat until the sugar melts, the protein is close to the hard foaming state, sift in the low powder. Mix well with a scraper and add orange peel. Continue to mix with a scraper to form a batter.

2. Practice: mix sticky rice flour and Cheng powder, sugar with water to synthesize the powder. Boil the powder over a low heat and keep stirring. I think it is best to use an egg brush, and the mixing area is the largest and most uniform. Just wait until you feel a little bit of resistance on your hands. Try to take the end of the pot away from the fire, if the powder drips in a line is enough. There should be no caking particles at this time, and if there are, there are very few.

3. Chinese cakes are divided into five kinds of products, namely, baked products, fried products, steamed products, cooked flour products and other products.

4. Changzhou hemp cake, silver noodle, sesame sugar, Liyang wind goose, wild bamboo shoots, Liyang water celery, Changzhou dried radish, Maojian flower red, Tianxiang cake, Taihu water shield, Tianmu Lake fish head, Changdang Lake crab and so on. Expand knowledge: Changzhou hemp cake is a kind of food with unique taste and flavor, and it is one of the favorite home-cooked traditional foods in Changzhou. It is made of glutinous rice flour, sesame, sugar and other raw materials. After baking, it tastes very crisp and delicious, and it is rich in nutrition.

The practice of Tianxiang cake

Practice: sift through low powder, sugar-stained orange peel and cut into small pieces. Beat egg whites until foamy, add 1/3 fine sugar, salt and 2 drops of white vinegar. Continue to beat until the egg whites can make a fine grain, then add 1/3 fine sugar. Beat until the egg whites are in a wet foaming state and add the remaining sugar. Continue to beat until the sugar melts, the protein is close to the hard foaming state, sift in the low powder. Mix well with a scraper and add orange peel. Continue to mix with a scraper to form a batter.

Practice: mix sticky rice flour and Cheng powder, sugar with water to synthesize the powder. Boil the powder over a low heat and keep stirring. I think it is best to use an egg brush, and the mixing area is the largest and most uniform. Just wait until you feel a little bit of resistance on your hands. Try to take the end of the pot away from the fire, if the powder drips in a line is enough. There should be no caking particles at this time, and if there are, there are very few.

Chinese pastry is divided into five kinds of products, namely, baked products, fried products, steamed products, cooked flour products and other products.

Nor will they insist on picking and filtering debris by hand. Some businesses on the market fumigate with sulfur, and as soon as they smell the exciting smell, bees and other bugs naturally run away, but they are harmful to the human body. Although Wuxi sweet-scented osmanthus dew takes a lot of manpower, it can be eaten clean and natural. This love stems from another identity of Rui Dad, who works in Zhejiang normal University: the father, because he wants his daughter to experience the original and pure delicious heart.

The method of making this kind of food is to stir glutinous rice flour, japonica rice, sweet-scented osmanthus and mountain spring water, add caramel, and stir again. Steam the thoroughly stirred cake powder for a quarter of an hour, then roll it flat, pull it into a long strip, and knead it until the surface is smooth and the cake powder is delicate. Finally, coat it with vegetable oil, wrap it with gauze, squeeze it into a square, untie the gauze and eat.

How to deal with fresh sweet-scented osmanthus! To share four kinds of delicious food made by sweet-scented osmanthus, you will have to wait a year if you miss it.

1. Use fresh sweet-scented osmanthus, remove the stem and leave only petals; find a sterile jar without water and oil, and put all the sweet-scented osmanthus into the bottom of the pot; after laying, lay the prepared Chinese wolfberry on top of the sweet-scented osmanthus, only need a thin layer of rock sugar, press gently; finally pour in sorghum wine, seal and preserve.

2. After collecting the fresh sweet-scented osmanthus, we must go through ripening treatment and wait for its astringent taste to become less before eating. The best way is to process the fresh sweet-scented osmanthus into sweet-scented osmanthus nectar or sweet-scented osmanthus before eating.

3. Wash: wash the fresh sweet-scented osmanthus with clean water to remove impurities. Dry: spread the sweet-scented osmanthus on a clothes rack or gauze to dry, which can be placed in a ventilated place to dry. Stir-fry incense: you can heat the sweet-scented osmanthus in a pan, put the sweet-scented osmanthus in the pan, and stir-fry the fragrance over low heat until it gives off a fragrance. Make tea: put the dried sweet-scented osmanthus into the teacup, brew it with boiling water and add the right amount of honey or rock sugar.

How to eat Tianxiang fruit

1, eat cut, scrape out the flesh and seeds, add sugar or honey to mix well, and then eat like this. Passion fruit is sour when eaten directly. (3) scrape out the pulp and seeds by eating, and stir with appropriate amount of sugar, honey and water to make fruit juice. you can also add some ice cubes to the blender to make fruit juice with better flavor.