Chinese cuisine is an inexhaustible source of inspiration - always full of pleasant surprises. These are the flatbreads that I baked especially for the flash mob organized by Zhenya ( eugena_klykova), unexpectedly for me they turned out to be a delicious thing. Who would have thought that a dish consisting almost only of flour, water and onions could be so tasty))
Ruddy, crispy flatbreads with green onions are offered as a snack in almost all restaurants in China. They are eaten with soy or chili sauce. They are appetizing on their own, without any dips, toppings or fillings. Crispy crust and soft texture inside, slightly salty aroma of bread combined with the smell of green onions - the recipe for such flatbreads has been passed down in China from generation to generation.
The photo didn't turn out very well - I was in a hurry as always))
Text version
225 g flour
150 ml. boiling water
1 tsp sesame oil (real dark, fragrant) or to your taste
4 (feathers or twigs, in general, we count by white parts) green onions
Process:
1. Sift flour into a bowl. Add salt, sesame oil and boiling water.
2. Quickly stir the mixture with a wooden spoon(s) until all the flour is wet. The dough will come together in flakes, as in the photo:
3. Let the contents of the bowl cool slightly and knead the dough with your hands until smooth. Roll into a ball, return to the bowl, cover with a towel and let stand for 20-30 minutes.
4. While the dough is resting, wash and chop the green onions. Quantity is at your discretion. It took me 4 branches.
5. Sprinkle the work surface with flour. Roll out the dough into a rectangle/square 2-3 mm thick. Grease with vegetable oil of your choice (sunflower, corn, sesame or, if you like it spicy, chili oil). I used corn. Sprinkle onions on top.
6. Roll the dough with filling tightly into a roll and cut it into 12 pieces.
7. Pinch each piece on both sides, flatten the resulting lump with your palm and roll into a thin cake with a diameter of about 10 cm. (When rolling, it is better not to sprinkle - all the flour remaining on the cakes will burn during frying.)
8. Pour vegetable oil into a frying pan (don’t be sorry, the flatbread should have a crispy crust) and heat it over medium heat. Place the flatbreads in a frying pan (the oil should bubble with small white bubbles along the edges of the flatbread) and fry until golden brown. By the way, I tried frying it in chili oil - it was also wonderful. This oil gives the flatbreads a slight tanginess.
Serve with Chinese dishes. Although it’s very good with borscht))
The best way to eat the flatbreads is hot, piping hot.
Voila, ready!!))
Very fast and very tasty! I didn’t even expect it)) And after trying it, I suddenly realized that the taste of the flatbreads was almost the same as the ones I ate at my favorite Chinese restaurant. What luck!! :-D
Bon appetit!!
Mochi (Japanese: 餅)– Japanese rice cakes made from Japanese short-grain glutinous rice mochigome. The rice is pounded into a paste and formed into flat cakes of the desired shape.
In Japan, there is a traditional mochi making ceremony called mochitsuki.
Although mochi is eaten all year round, in Japan it is usually in high demand around the New Year. Mochi is called Moa-Chi (麻糬) in Taiwan.
Mochi is a multi-component food consisting of polysaccharides, lipids, proteins and water.
PREPARATION:
Traditionally, mochi is made from whole glutinous rice in a labor-intensive process. Below are the stages of preparing mochi in the traditional ceremony - “mochitsuki”:
1. Soak polished glutinous rice in water overnight. Then it is boiled.
2. Cooked rice is pounded with wooden hammers (kine) in a traditional mortar (usu). Usually two people are involved in this process, one pushes, the other stirs and wets the mochi. They must work in a constant rhythm, otherwise one of them may injure the other with the hammer.
3. The adhesive mass is then shaped into various shapes (usually spherical or cubic).
Mochi is made from flour or sweet rice (mochiko). Flour is mixed with water until a sticky, opaque white mass is obtained. Cook the mixture on the stove or in the microwave until it becomes elastic and slightly transparent.
CONFECTIONERY:
Many types of traditional Japanese sweets, wagashi and mochigashi, are made from mochi. For example, Daifuku() is a soft, round mochi with a sweet filling sweetened with red bean paste (an) or white bean paste (shiro an). Ichigo daifuku ( ) is a version of mochi with anko bean paste and strawberries.
() - small balls of ice cream wrapped in mochi.
In Japan, this product is produced by Lotte under the name Yukimi Daifuku.
Kashiwa Mochi() – mochi wrapped in kashiwa (oak) leaf.
Sakura Mochi() – pink rice cake with bean paste inside, wrapped in pickled sakura leaf.
SOUPS
Oshiruko or Ozenzai() – sweet adzuki bean soup with pieces of mochi. In winter, the Japanese often eat it to keep warm.
Chikara Udon (Chikara udon means “power of udon”) ( ) - soup with udon noodles, fried mochi flatbreads and various toppings.
Zōni() - Japanese New Year's soup with mochi flatbreads.
NEW YEAR'S DISHES
Kagami Mochi is a New Year's decoration that is traditionally broken and eaten during a ritual called "Kagami Biraki" (open mirror).
Zōni- soup containing rice cakes. It is eaten on New Year's Day. In addition to mochi cakes, Zoni soup includes vegetables (taro, carrots), waxwort and kamaboko.
() is traditionally prepared on New Year's Day, as eating this dish is believed to bring good luck. The mochi is fried over a fire or oven, then immersed in water, after which the flatbread is coated with sugar and kinako soy flour.
() is a traditional Japanese sweet that is usually eaten at the beginning of the year. Also served at the first tea ceremony of the new year. Hanabira mochi translates to “mochi flower petal” in Japanese. The dessert was prepared to mark special events at the imperial court at the beginning of the year.
OTHER VARIATIONS:
Dango() - Japanese dumplings made from mochiko rice flour.
() not real mochi. It is a jelly-like confection made from fern starch, coated with kinako soy flour and sugar. The sweet is popular in the summer.
() - mochi cakes made from kuzuko (kudzu root powder). Traditionally served chilled, drizzled with kuromitsu syrup and sprinkled with kinako soy flour.
() - balls that are usually made from glutinous rice. They are typically eaten during the higana period, spring and autumn.
Just recently a sweetness appeared Moffles- fried mochi waffles.
Rice cakes will appeal to lovers of Asian cuisine; they are perfect as a side dish for soup instead of bread, and they are healthier and tastier than bread. It’s convenient to prepare several servings at once, put them in the freezer and take them out one at a time for lunch the following days.
Power: 600 Watt
Program:"Steaming" (40 minutes)
First we need to steam the rice to make sticky rice as it is called in Thailand. Any short-grain rice is best suited for this, for example, I usually use Krasnodar rice. Long-grain and steamed rice are not suitable - in this case, the rice will not stick together and will be crumbly! There is no need to rinse the rice, otherwise it will lose the starch that we need to give the rice sticky properties.
Mix rice with water in a ratio of 1 to 2. (I took 300 ml of rice per 600 ml of water)
Wait until it boils, cover the lid, and boil the rice for exactly 5 minutes from the moment it starts boiling, stirring occasionally. Our goal is for the rice to absorb some moisture and soften. (in Thailand, for this purpose, rice is soaked in water for 12 hours, but it’s easier to boil it for 5 minutes and it will already be in the right condition for subsequent steaming)
Drain the water after 5 minutes of boiling. At this point, the rice should already look like porridge and not be crumbly.
Now we prepare a container for steaming rice in a multicooker. Since there are round holes in it that the rice will fall through, I cut a circle from a sieve and placed it in this container. (can be used multiple times)
Place rice in this container.
Set the “Steam”, “Vegetables” program for 40 minutes. In different multicookers, the name of the program and cooking time may be different. The longer the rice cooks, the stickier it will be, so see for yourself. 30 minutes is possible, but 40 is better.
Add a couple of pinches of salt, close the lid and turn on steaming. Below, under the rice, we have, of course, filled with water, which will boil and process the rice with this hot steam. This is the essence of steaming foods.
After 20 minutes, turn the rice over and add salt again.
When the rice is ready, remove it from the multicooker, let it cool a little and lightly pour rice vinegar over it. It gives a special taste to rice. Rice can already be used in this form as a base for meat or fish dishes. Steamed rice is more delicious and healthier than regular rice, and you will definitely like it if you haven’t tried it yet!
But we will go further and will make even more delicious rice cakes from this rice, in order to use them as a side dish for soup instead of bread.
Take parchment paper. (sold in any store as baking paper) and some round molds (you can also buy them at the grocery store). We measure out the circles in the places where the rice will be located.
Pour rice into round molds. It’s best to do this about 20 minutes after removing the rice from the multicooker to allow the rice to cool and become even more sticky.
Now we grease the mugs where the rice will be placed with coconut oil (I use coconut oil, since frying with it is safer for health, but you can use regular oil) - 1 tablespoon of oil for 2 servings. I'll have 4 servings, so I spread 2 tablespoons of butter among all the mugs. Then sprinkle salt, black or red pepper, breadcrumbs (optional), paprika, curry or other seasoning on top.
Lightly spread this mixture with a spoon.
We place the molds with rice in the place where we have greased with oil and seasonings.
Remove the molds. As you can see in the photo, the rice did not crumble, which means the necessary stickiness has been achieved. If at this moment your rice crumbles, then stop frying and eat the rice as usual, since you won’t be able to fry rice cakes from crumbly rice.
Cover the top with the second side treated with oil and seasonings.
Now let's move on to frying in a frying pan. The pan must be dry, no need to add oil to it! Turn on the empty frying pan at maximum power and wait 2 minutes for it to heat up.
Place 4 rice cakes in the pan with parchment paper covering the rice on both sides.
Reduce power to slightly below maximum. My maximum setting is “9”, and I fry rice at “7”. After 5 minutes, carefully turn this entire package over to the other side, holding the paper and rice with your hands (don’t get burned, just handle the paper with your hands, without touching the hot frying pan!) and fry for another 5 minutes on the other side. That is, fry for 5 minutes on each side. Those who like a toasted crust can increase the power or cooking time, but do not overdo it, otherwise the crust may turn out too hard for the teeth.
Rice dishes are popular all over the world for a reason. Cereals have a mild taste, allowing fish, vegetables and other ingredients to emerge against a neutral background. At the same time, the grains contain a real vitamin complex. With regular consumption of rice dishes, health significantly improves. Flatbreads, which Asians even use to replace bread, will help diversify the menu and make it healthier.
Ingredients:
Preparation:
If there is no rice flour, this is not a reason to refuse tortillas. Every housewife has rice; it is easy to buy in any store. The round variety should be used for rice cakes; it has increased stickiness.
Ingredients:
Advice. You can add salt at any stage - when cooking rice or already while kneading the dough.
Preparation:
Ingredients:
Attention! In Asian dishes, salt can be replaced with soy sauce.
Preparation:
For cooking you will need a double boiler. Ingredients:
Preparation:
Advice. You shouldn’t take the cakes out of the molds right away, they will fall apart. It is necessary to cool them; you can speed up the process using an ice bath.
Chimpeni is mainly served at festive tables. It is quite difficult to prepare them in large quantities and do it correctly, so often even the Koreans themselves order the delicacy from professional chefs.
Preparation:
Rice is appropriate for any meal. Unleavened dough is combined with different sauces and fillings. The economical composition of ingredients allows you to experiment with flavors. Suitable for allergy sufferers as it does not contain gluten. Frequent use significantly improves the health of the body and gives a feeling of lightness.
There are a huge number of recipes for preparing rice dishes. Rice is considered a dietary product rich in various beneficial microelements and vitamins. And many people prepare a wide variety of dishes from it almost every day. Sometimes it often happens that after preparing the next breakfast, lunch or dinner from this wonderful cereal, there is a little boiled rice left, which no one really wants to eat anymore, and it’s a pity to throw it away. For just such a case, you will need this recipe for flatbreads, which will give completely edible rice a new life. Rice cakes make a great substitute. Tasty, appetizing and aromatic, suitable for almost any dish. Or you can simply serve them still warm for breakfast with your morning coffee or tea with a piece of butter. Almost no one will guess what they are made of, so the rice cakes will be eaten immediately!
The recipe for making the dough is quite simple and does not require any special skills. You just need to combine all the ingredients together. Place the rice in a deep bowl.
Add flour (it is not necessary to sift, which greatly simplifies the process).
Pour in oil; in the absence of olive oil, feel free to replace it with any odorless vegetable oil.
All that remains is to add yeast, salt and any spices to your taste. This could be, for example, paprika or ordinary Provençal herbs.
Mix everything and start adding water in small portions. Knead the dough and collect it into a ball.
The dough must be covered with a clean towel and put in a warm place for 30 minutes. If there is absolutely no time, then you can start frying the tortillas after 10 minutes.
Divide the dough into six equal parts.
Then roll out the flatbreads on a greased surface. If you like them crispy, make them thinner; if you want them more fluffy and soft, then form cakes of a smaller diameter.
Fry the flatbreads in a hot dry frying pan on both sides. I fried it in a slow cooker on the “fry” mode, carefully turning it over with a special spatula. I also did not lubricate the bottom of the bowl with anything.
Place the finished cakes with rice in a pile; when serving, you can sprinkle with fresh herbs. Delicious both hot and cold.
Bon appetit!!!
Multicooker POLARIS PMC 0511 AD. Power 650 W.
Best regards, Oksana Chaban.
