First, the flour is fried.
material
Half a catty of flour
sugar
water
An egg (not allowed to be frozen)
working methods
1 half catty of flour, diluted with water to run away.
After mixing well, add a handful of sugar (just one fist, not enough) and an egg.
Frying in a frying pan, the first oil temperature is 5 6%, and five spoonfuls of oil are similar to fried eggs, but this one will absorb oil better.
Reduce the back oil once, just a spoonful and a half, and fry until both sides are half golden.
This goes best with mung bean soup. One is oily and the other is fresh. Perfect for breakfast. It's simple and easy.
Second, potato flour bumps
material
Potatoes, ham, flour and eggs. Seasoning: Add according to your favorite.
working methods
Many potatoes brought from home are cooked and eaten in different ways.
1: Add eggs to flour to make a paste. Mix it earlier, it will be stronger. Adding eggs will make dough more chewy.
2. Peel the potatoes and cut them into strips, not too thin and easy to break, and shred the ham.
3: Add meat oil to the hot pot, add shredded ham, add shredded potatoes and stir fry, add water, and add water according to the amount you burn.
4. After the water boils, you can put the prepared batter into the pot by hand and watch the dough in the pot turn into Huang Chengcheng and shine.
5. At this time, you can add seasoning, salt, chicken essence, a little soy sauce, soy sauce can add color, you can add some dried peppers if you like spicy, and you can add some pepper if you like Chili. When the dough is ripe, add some monosodium glutamate and sprinkle some shallots.
Looking at this Huang Chengcheng potato, shiny dough, will definitely tempt your appetite, it is really delicious!
Third, rice cookers make cakes.
material
Ingredients: 4 eggs (yolk and egg white are separated), 4 tablespoons of sugar, 3 tablespoons of flour and 6 tablespoons of milk.
Seasoning: salt and oil,
Auxiliary equipment: an ordinary white porcelain spoon and three chopsticks.
working methods
1, beat the egg white with three chopsticks, and it won't take long to foam (you can add a little salt to highlight the sweetness). Put a spoonful of sugar and beat it all the time, then add another spoonful of sugar until it is a little thick, and then continue beating ... It will turn into cream after about 15 minutes, and the chopsticks will not fall off. This process is more critical, and a little pain can't stop.
Put two spoonfuls of sugar, three spoonfuls of flour and six spoonfuls of milk into the egg yolk and stir well.
3 Pour in half of the cream egg white and stir (stir up and down instead of in circles).
4 stir well, pour in the other half of the cream egg white and stir fry up and down.
5 Press the cooking button, preheat the rice cooker 1 min, and take it out. The pot is a little hot. Pour in a little oil and spread it evenly in the pot to prevent it from sticking to the pot.
6 pour in the stirred things, then squat a few times and shake out the bubbles.
7 Press the cooking key, and it will automatically jump to the heat preservation file after 2 minutes. At this time, cover the vent with a towel for 20 minutes, then press the cooking button, and it will be ok after 20 minutes.
The pan is coated with oil, and it can be poured out as soon as it is poured. The bottom is darker.
skill
Don't touch a drop of water all the time, and dry all the utensils!
Fourth, bean buns
material
Stuffing: 500g long bean, 300g peeled pork belly, onion 1 root, a little scallop, light soy sauce, cooking wine, salt and sesame oil.
Dough: 3 cups of flour, 5g of yeast, 30 degrees warm water 1. 5 cups
working methods
1) Chop pork belly, add appropriate amount of chopped green onion, salt, soy sauce, cooking wine and sesame oil and mix well; Soak scallops in cooking wine for two hours, steam until soft, chop and mix well with meat stuffing.
2) Wash the long beans, blanch them in boiling water, and add a little sesame oil to make them green. Take out, drain and chop.
3) Put chopped beans into the meat and mix well. Add salt according to personal taste and mix well!
4) Mix water, yeast and flour and knead into smooth dough.
5) Cover with a damp cloth and put it in a warm place to ferment for twice the size.
6) After the dough is exhausted, divide it into ten parts and knead it into a circle.
7) Roll into a round skin and wrap it with stuffing.
8) Put the semi-dry cage cloth on the steamer, put the steamed bread with a gap in the middle, and cover it for proofing 15 minutes.
9) Put cold water on the pot, boil the water and steam for 15 minutes. Don't open the lid immediately after steaming, wait for about 5 minutes before opening it!
Five, fried dough sticks
material
Material 1: flour 300g, water 180g, yeast 5g, sugar 20g, material 2: edible alkali 1g, salt 5g, warm water 15ML.
working methods
1 and 1 are all mixed, kneaded into dough, and fermented in a warm place for about 1 hour to double the volume.
2. Mix all materials 2, knead them into fermented dough bit by bit, and knead thoroughly.
3. Continue the fermentation for about 1 hour, and double the volume.
4. Put a layer of oil on the chopping board and put oil on your hands, because the dough is wet, soft and sticky.
5. Spread the noodles into strips and cut them into strips of about 3CM. There will be gaps when the noodles automatically shrink.
6. Fold two pieces of dough together and press them in the middle with chopsticks.
7. When the oil is about 70% hot, twist the noodles and put them in the pot. Turn them over and fry them until golden brown. After taking them out of the pan, put them on kitchen paper to absorb excess oil.
skill
1, common flour and high-gluten flour can be used as flour.
2. The alkali can also be replaced by baking soda, which is also1g..
3. The dosage of Chinese food is not as accurate as that of western food, such as the ratio of noodles to water including yeast. I consulted two recipes and then used a compromise.
4. Because it is a small pot, I am afraid that I can't play with it, so there are no two noodles stacked together, but chopsticks are used to press it in the middle of one. Normal is two tablets.
5, the frying time is not long, and the surface is golden and can be cooked.
Six, the storage method of flour
1, well-ventilated flour can breathe, so let the air circulate so that flour can be used.
2. Humidity Dry flour will change its water content according to the temperature and humidity of the environment. The higher the humidity, the higher the water content of flour, which is easy to agglomerate. The lower the humidity, the lower the water content of flour. The ideal humidity is about 60%-70%.
3. Suitable storage temperature will affect the ripening time of flour. The higher the temperature, the faster the maturity. But the temperature will also shorten the shelf life of flour. The recommended ideal temperature for flour storage is 18℃-24℃.
4. clean environment a clean environment can reduce the breeding of pests and microorganisms, thus reducing the chance of flour pollution.
5. odorless flour is a substance that can absorb and store the odor in the air, so the surrounding environment where flour is stored should be odorless.
6. Must leave the wall and the ground, in order to have good ventilation, reduce moisture, reduce pest pollution and legal provisions. Plastic products should be used for stacking plates. If you use wood products, you should pay attention to avoid wood thorns and make them polluted.
7. FIFO ensures the stability of flour and reduces the artificial expiration of flour.
8, regular cleaning to reduce the breeding of insects and rats, thereby reducing the chance of flour pollution and packaging damage.