If you are afraid of fat, eat this rice, old Beijing boiled cakes, 4 kinds of ingredients, 1 frying pan, eat less oil and more without growing meat

Old Beijing braised cake is definitely a delicacy, low in oil, less salt and nutritious, and belongs to a healthy coarse grain delicacy. It is simple to make, spread the prepared cornmeal batter on a pan to make a cake base, the corn paste is preferably not more than 1 cm, so that the cake is easy to be seared, and it tastes fragrant and crispy. On top of the crust, a layer of stuffing made of leeks, eggs, and shrimp skin is placed, and after it is baked and matured, a bite is full of vegetable aroma and fullness, and you are not afraid of fat if you eat more.

Next, let's share the whole process of making old Beijing cakes. One pan, four ingredients, easy to make.

——[Old Beijing Cakes]——

1. Prepare the ingredients

1. Cake base: 200 grams of cornmeal, 150 grams of water.

2. Filling: leeks, eggs, shrimp skin.

Seasoning: salt, five-spice powder, sesame oil, oyster sauce.

Second, start production

1. Put the prepared cornmeal into a basin, slowly add water in batches and stir with chopsticks until the batter is viscous, and then put aside to rest the noodles for 10 minutes for later use.

2. Clean the selected leeks, put them in the water control blue to control the dry moisture, chop them into minced pieces, beat the eggs into a bowl and stir them together, clean the shrimp skin, and control the moisture for later use.

3. Heat the pan without oil, put in the shrimp skin directly, turn to medium-low heat and fry the shrimp skin to become crispy and serve for later use.

4. Clean the pan, bake to remove the moisture, pour in the cold oil, and pour in the egg mixture. The eggs are slightly set, and the egg liquid is stirred quickly and continuously to make the eggs into small granules, and then put them out to cool for later use.

5. Put the leeks into a basin, pour in an appropriate amount of sesame oil and stir well, seal the leeks with oil, pour in the cooled eggs, add salt, five-spice powder, and oyster sauce to taste, and then stir well together.

6. The pan does not need to be heated, directly and evenly brush in a layer of cold oil, then pour the awakened corn paste into the pot, spread the bottom of the cake evenly by hand, and try to flatten and thin it, so that the cake embryo is ready.

7. Evenly spread the adjusted leek egg filling on the corn flour base, then sprinkle the shrimp skin, cover the pot, and turn on low heat to cook.

8. After baking for about 5 minutes, open the lid of the pan and see that the edge of the bottom of the pancake is slightly upturned and yellow, and it is basically ripe, and then it is ready to eat.

The above is the whole process of making the old Beijing baked cakes, the finished boiled cakes must be eaten while they are hot, and the bite is not only full of vegetable aroma, but also the cornmeal at the bottom is also particularly crispy, which is especially enjoyable to eat. It is low in oil and less salt, nutritious, delicious and healthy, and you are not afraid of growing meat if you eat more.

——[Old Beijing Cake] production points

1. Cornmeal has no gluten, and when making, the ratio of cornmeal to water is 1:1.5, and then let the cornmeal rest for 10-20 minutes, so that the cornmeal can fully absorb the moisture in the flour, so that the taste will be better.

2. The washed leeks must be dried dry, then cut into minced leeks, seal the oil to prevent the leeks from coming out of the water, and then put salt to adjust the filling when making the final production.

3. Don't put too much salt when adjusting the filling, because our boiled cakes are cooked and eaten, and the shrimp skin also contains salt.

4. When baking the cake, be sure to use a cold pot and cold oil, and slowly heat it over low heat, so that the bottom of the cake is not easy to burn.