Melon-ren and Poria Biscuits

Name: Melon-ren and Poria Biscuits
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 30g Poria; 100g Low-gluten flour; 130g water; 1g salt; Some Melon seeds; 12g honey; Some Cooking oil

by Coco's Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Traditional Chinese medicine believes that Poria is sweet and flat in nature and enters the heart, lungs, and spleen channels. It has the effects of absorbing dampness and diuresis, strengthening the spleen and stomach, calming the heart and calming the nerves. Patients with kidney deficiency and polyuria, deficiency of cold and smooth essence, subsidence of qi deficiency, and dry wounds should be taken with caution. Avoid rice vinegar.

Ingredients

30g Poria
100g Low-gluten Flour
130g Water
1g Salt
Some Melon Seeds
12g Honey
Some Cooking Oil

Melon-ren and Poria Biscuits

1. Soak the tuckahoe chunks in water for 2 hours, or you don’t need to soak

2. Put the tuckahoe block into the wall breaking machine, add an appropriate amount of water, and make a tuckahoe powder slurry

3. Add low-gluten flour, and a little salt, and mix well

4. Make a thin batter, scoop it with a spoon, it has fluidity, prepare an appropriate amount of cooked melon seeds

5. Preheat the electric baking pan, add a proper amount of oil, a spoonful of a small round cake

6. When the cake is a little bit condensed, sprinkle some melon seeds and press a little

7. Fry both sides

8. Drizzle a small circle of honey along the middle of the cake

Tips:
The bottom of the tuckahoe cake is crispy, and the squid on the top is pressed with melon seeds. It takes less time to fry, and the taste is sweet, soft and fragrant.