in the middle of the night, the appetite erodes. I don't want to go out, enjoy my own time, satisfy my appetite and immerse myself in it. Let's make some supper together.
1. Stir-fried fine noodles with cumin
Ingredients: flour 311g, water 141g, cabbage 111g, yellow pepper 111g, scallion 41g, tomato 131g, green vegetables 51g, oil, salt and cumin powder respectively
Production technology:
1. Add water into flour little by little, stir all the flour into a flocculent shape, and knead it into a ball, without kneading it more or standing. Press it once and continue folding. After folding the irregular edges, the dough will become smoother and smoother, eliminating the process of standing and kneading. Finally, it will be pressed into a thin dough sheet
3. Cut it into thin and thin noodles with a fine knife. Put the pressed noodles on the water steamer and steam for 21 to 31 minutes, and the steamed noodles will be scattered with chopsticks
4. Chop all the side dishes, stir-fry the eggs and take them out. Burn the oil in the pan, first add the green onions and stir-fry them until fragrant, then add the cabbage and yellow pepper in turn, stir-fry them evenly, sprinkle a little salt, then add the tomatoes and stir-fry them evenly, and finally add the vegetables and fine noodles, sprinkle some salt and stir-fry them evenly, and add them. Sprinkle cumin powder and stir well.
5. Tips
1. Because this fine noodle is made by a dough press, the dough should be hard, and the amount of water I use is about 45% of that of flour.
2. Don't use corn flour as a dough puff during the dough pressing process, which will affect the taste. Use flour to steam the noodles in the steamer. 3. We usually steam for a long time
2. Japanese vegetable cake
Ingredients: 311g of flour, 1/8 green pepper, half a carrot and half a root of water
Production technology:
1. Shred cabbage, carrot and green pepper for later use
2. Add water to flour to make a batter with appropriate consistency
3. Shred cabbage, carrot and green pepper. Scoop a tablespoon of batter and spread it in
5 until the bottom is golden, turn it over and fry the other side with golden surface. The bread can be cooked completely
III. Japanese fried dumplings
Ingredients: 511 grams of minced chicken, 751 grams of cabbage, 511 grams of dumplings, 1 Jiang Mo, 2 grams of minced garlic, 2 tablespoons of mild soy sauce, 1 tablespoon of dried scallop, 1/2 teaspoon of white pepper, 1 teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon
Production technology:
1. Wash and chop the cabbage, and add appropriate amount. Add appropriate amount of scallop essence, sugar and edible oil and mix well for later use
2. Add eggs, light soy sauce, Wei Lin and white pepper to the minced chicken, and stir until it is strong. Add Jiang Mo, minced garlic and chopped green onion, and mix well with minced Chinese cabbage to form stuffing
3. Put the stuffing into a machine-made jiaozi bag and knead it into a standing jiaozi shape; Drain into a pan, add 2 tablespoons of cooking oil, and fry over medium heat until the bottom of jiaozi is slightly yellow
4. Pour in half a bowl of starch water (water+starch 11: 1), cover and cook over high heat until the water in the pan is dry
5. Remove the cover and turn to low heat, then add 1 tablespoons of cooking oil, and fry until the bottom is golden. 4. Mushroom fish porridge
. Production technology:
1. Wash the rice, soak it for a while, put it in a pot, add about 8 times of water to cook porridge
2. Slice the fish, marinate it with a little salt and pepper for a while
3. Wash the mushrooms and remove their pedicels, cut them into pieces
4. Wash the celery, cut it into cubes
5. Cook the rice until it is cooked. Finally, add a little salt and stir evenly
5. Clear soup beef noodles
Ingredients: noodles (raw) 1 bowl of beef hind legs 211 grams of white radish, half a ginger, 3 pieces of dried peppers, a little green onions, 4 pieces of white pepper and 2 pieces of green garlic
Production technology:
1. Soak the beef shuttlecock for half a day first, and remove the blood. Add appropriate water, add onion, ginger and pepper, boil and then remove some blood foam, and simmer for 1 hours. Slice the white radish and cook it in beef soup for a short time
2. Remove the tendon meat, cool and slice it, and mince the green garlic
3. Reheat a pot of white water and cook the noodles. Add a proper amount of salt and white pepper to beef soup to taste, fish the noodles into a bowl when cooked, add beef soup, add sliced beef, white radish, minced green garlic, and finally add a little pepper.
VI. Fruit bacon grab cake
Ingredients: Indian flying cake, 2 pieces of bacon, 2 pieces of pineapple, 2 pieces of cheese, 1 pieces of tomato sauce, and a little vegetable oil.
Production technology: 1. Add the Indian flying cake and bake it until golden. Wash the lettuce and twist it in half. Wash the pineapple and cut it into strips and soak it in salt water for later use.
2. Squeeze a little tomato sauce on the flying cake, spread cheese slices and bacon, put the lettuce and pineapple in place, and roll the cake with a spoon and chopsticks before eating.