Elm seed and barley porridge

Name: Elm seed and barley porridge
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: to taste Elm seeds; 3 piece dry steamed bun; a pinch Flour; 7.8 pieces scallion; 1 spoon Salt; 1 spoon Sichuan pepper powder; to taste chicken essence; a pinch Edible alkali; to taste Peanut oil

Steamed elm-seed maifan: tender elm samaras tossed with crumbled leavened bread, salt, and Sichuan pepper, then steamed until fluffy, with a faintly sweet, herbal, grain-like flavor.

45 minNewMedium Staple Food Steam Savory

Instructions

1
Pick all the elm seeds clean.
2
Break 3 dry buns, wash the elm seeds several times and drain the water (be sure to use buns made with fermented dough).
3
Soak in clean water until soft.
4
Squeeze out the water, then add salt and Sichuan pepper powder inside.
5
Put the dried moisture elms also into the bread flower pot, and add a little edible alkali.
6
If it's a bit sticky, you can add a little flour.
7
Stir evenly.
8
Place it in the steamer basket.
9
Press the vegetable button and steam for 15 minutes.
10
Cut the scallions into fine pieces.
11
Heat oil in a pan, when the oil is about 60% hot, add chopped green onions, a little salt, and chicken bouillon, and stir-fry until the green onions change color, then turn off the heat.
12
Pour the cooked rice in and stir well, then transfer it to a bowl.
13
Doesn't it look very appetizing?
14
The old kilometer noodles are made with Chinese toon and chili, full of freshness, fragrance, and a strong, delicious taste.
15
Take another close-up photo.