How to make an incense bowl
In the past 10 days, among the hot topics about food production on the Internet, the discussion of the traditional dish "Fragrant Bowl" has increased significantly. Whether it is a short video platform or a food community, there are a large number of users sharing the making methods and innovative ways of eating fragrant bowls. This article will give you a detailed introduction to the making method of incense bowls based on recent hot topics, and attach structured data for reference.
1. Recent hot topics related to incense bowls
| platform | hot topics | amount of discussion |
|---|---|---|
| Tik Tok | #traditional incense bowl recipe | 123,000 |
| #New Year’s Eve Recipe | 87,000 | |
| little red book | Innovative ways to make fragrant bowls | 52,000 |
| Station B | Local specialties | 39,000 |
| Zhihu | Traditional food inheritance | 21,000 |
2. Basic making of incense bowl
Xiangwan is a traditional delicacy with strong local characteristics, mainly popular in Sichuan, Chongqing and other places. It is characterized by a tangy aroma and rich taste. The following is the basic method of traditional incense bowl:
| step | operate | time |
|---|---|---|
| 1 | Prepare ingredients: 500g pork belly, 5 eggs, 100g sweet potato starch, 10g minced ginger, 20g chopped green onion | 15 minutes |
| 2 | Chop the pork belly and add salt, pepper and cooking wine to taste | 10 minutes |
| 3 | Beat the eggs and spread them into egg skins | 8 minutes |
| 4 | Spread the meat filling on the egg skin and roll it into a roll | 5 minutes |
| 5 | Steam for 30 minutes | 30 minutes |
| 6 | Slice into bowls and pour stock over them | 5 minutes |
3. Things to note when making incense bowls
1.Meat filling processing: The meat filling should be chopped finely, add appropriate amount of water and stir, so that the texture will be more tender and smooth.
2.Egg skin production: The egg skin should be spread thinly and evenly, and the thickness of each egg skin should be about 2 mm.
3.Steaming time: The steaming time should not be too long, otherwise it will affect the taste, about 30 minutes is enough.
4.Stock choice: It is best to use chicken broth or bone broth, which will taste more delicious.
4. Recently popular innovative methods of making incense bowls
| Innovation point | Specific practices | advantage |
|---|---|---|
| Vegetarian version | Use tofu instead of pork belly | Low fat healthy |
| Colorful incense bowl | Add carrot, spinach and other vegetable juices | Nutritious |
| mini incense bowl | Make small portions | Suitable for one person |
| spicy flavor | Add pepper powder and chili powder | Suitable for heavy taste |
5. Analysis of the nutritional value of fragrant bowls
As a traditional delicacy, Xiangwan is not only delicious, but also has rich nutritional value. The following are the nutritional contents per 100 grams of fragrant bowl:
| Nutritional information | content |
|---|---|
| heat | 215 kcal |
| protein | 18.5 grams |
| Fat | 12.3 grams |
| carbohydrate | 6.8 grams |
| calcium | 45 mg |
| iron | 2.1 mg |
6. Suggestions for eating fragrant bowls
1. The fragrant bowl is best cooked and eaten immediately, and should not be stored for a long time.
2. Eat it with light vegetables to balance nutrition.
3. When the elderly and children eat it, the incense bowl can be cut thinner.
4. Fragrant bowls can be used as banquet dishes, home-cooked dishes, or as lunch dishes.
Recently, as the Spring Festival approaches, fragrant bowls have once again become a hot topic as a traditional New Year dish. Many food bloggers are sharing how to make fragrant bowls in their hometowns, forming an interesting discussion on regional differences. Whether you choose a traditional or innovative approach, a fragrant bowl can add a delicious and delicious dish to your table.
I hope that through the introduction in this article, you can master the essentials of making incense bowls and adjust them according to your personal taste. The fragrant bowl is not only a delicacy, but also a cultural inheritance, and it is worthy of us to retain its essence in innovation.
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