I. Materials

200g of flour, 50g of miscellaneous grains powder, 50g of pork/kloc-0, 50g of fennel, 2g of yeast powder, 4g of salt, 5g of soy sauce 1 spoon and 5g of vegetable oil.

Second, practice.

1. Add yeast powder brewed in warm water to flour to make flocculent flour, and make smooth dough while adding water. If you don't like coarse grains, you can use white flour directly.

2. Sliced meat (cut in the store), add 1 tablespoon soy sauce, 1 gram salt, a little pepper and chicken essence, and mix well for later use.

3. Wash fennel and control water.

4. Mince, mix with sliced meat, add 3 grams of salt, 5 grams of vegetable oil, a little chicken essence and sesame oil, and mix well.

5. Ferment the dough to 2-3 times the size, and poke a hole without shrinking or collapsing.

6. Grind the dough into a uniform powder and press it into a dough with a thick middle and a thin edge. It should be noted here that the dough of hair should not be pressed too thin, otherwise it will not swell well and it will be easily burned to death.

7. Clip in a proper amount of stuffing, and the thumb and forefinger cooperate to crumple the edge of the dough.

8. The big steamed buns are generally around 18 folds, and the small steamed buns can be pinched at will according to the habit of hands.

9. Wrap the buns and put a layer of oil directly. Open medium heat and bake for a while until the bottom is slightly yellow.

10. Add half a bowl of boiling water, not more than one third of the steamed stuffed bun, then cover it and turn to medium heat. /kloc-it will be almost cooked in about 0/0 minutes. Boil the water in the hazelnut until it is dry, and there is a click sound inside. Pressing the skin of the steamed stuffed bun will rebound well, that is, it is cooked. Press a hole, it's still owed, and then it's branded

The practice of cooking jiaozi:

I. Materials

Flour 1 rice cup, Pleurotus eryngii half, a small carrot, shredded bamboo shoots with plum 1 tablespoon (1 5ml), Jiang Mo 1.5 tablespoon, ginger powder1teaspoon (5ml), and mushroom seasoning powder/kloc-.

Second, practice.

1. Slice mushrooms and carrots, prepare shredded vegetables and bamboo shoots;

2. Cut into pieces and add seasoning;

3. Stir-fry Jiang Mo with a little olive oil, let it cool and mix in the stuffing;

4. Knead the flour into soft dough with proper amount of water for later use;

5. Wrap the dough knife in jiaozi and add a little brown sugar powder and sweet noodle sauce;

6. Put it in a pot with a little olive oil and heat the bottom of the pot to heat;

7. Use a little flour left by rolling skin to make slurry and pour it into the pot, at the height of jiaozi about 1/3;

8. Fry in medium heat until the water is dry, turn to low heat, gently turn the jiaozi in the pan for a few times, and fry until it is hard, crisp and yellow.