material
Main material: elbow
Ingredients: onion, ginger, garlic, star anise, cinnamon and pepper.
Seasoning: yellow wine, vinegar, soy sauce, sugar color, rock sugar.
working methods
1, the wok is not oiled, put the skin face down in the elbow, slowly bake the skin until it is slightly yellow, take it out and rinse it.
2, elbow cold water into the pot, after the fire is boiled, add ginger slices, a few drops of vinegar and appropriate amount of rice wine, simmer for about 5 minutes on medium and small fire, and pour out the foam while cooking.
3. Wash the elbow with warm water, remove the hair, put it in a pressure cooker, add boiling water to half of the elbow, add onion, ginger slices, seasoning box (star anise, cinnamon, pepper) and appropriate amount of yellow wine.
4. Continue to add soy sauce, rock sugar and sugar color. After low heat, turn to low heat for about 12 minutes, then move into a casserole and stew for about 30 minutes.
skill
1, parching skin in a dry pot can remove the fishy smell of meat, and the effect is good. You can try it.
2. The pressure cooker is used to save time, and the casserole is used for seasoning. You can also use the casserole directly, add enough water and stew it on low heat 1.5 hours or so.
Light cream almond soft bread
material
270g of high-gluten flour, whipped cream 120g, 80g of water, appropriate amount of almond slices, 3g of salt, 3g of yeast, 30g of eggs, 40g of sugar and 30g of butter,
working methods
1. Mix the bread ingredients and knead them into dough until the expansion stage. Please refer to here for specific methods >> The kneaded dough is fermented to twice its size.
2. Vent the fermented dough and divide it into 12 doses of average size, as shown in the figure. Wake up for 20 minutes
3. Arrange the small dough neatly into a square baking tray with a proper gap between the dough.
4. Put it in a warm and humid place for secondary fermentation for about 40-60 minutes.
5. The fermented dough is twice as big as before, as shown in the figure.
6. Brush the surface with egg liquid and sprinkle with almond slices.
7. Preheat the oven 180 degrees and bake 15-20 minutes.
Pumpkin soft cake
material
Flour, eggs, old pumpkins, sugar
working methods
1. Peel the old pumpkin, cut it into pieces, steam it in a pot, and press it into pumpkin paste.
2. Break up an egg, add pumpkin puree and the broken egg into a small cup of flour, stir evenly with chopsticks, then add clear water, slowly add it, stir while adding it until the batter is thin and mushy, and take a spoonful to fall smoothly in a straight line. Finally, put a spoonful of sugar and mix well.
3. Take a flat-bottomed non-stick pan, cold pan, pour cold oil, turn over the oil in the pan, and let the oil cover the whole pan evenly. Then pour out the oil, pour the batter into the pot (be careful not to pour too much at a time), turn the pot by hand, turn the batter away, and evenly spread a thin layer of batter on the bottom of the pot, so as not to expose the bottom of the pot.
4. Turn on a small fire and heat it for about one or two minutes. After the cake is formed on one side of the pot, turn it over and heat it for about a minute or two. When both sides are formed, you can go out of the pot.