Ingredients details of jujube-flavored buckwheat steamed bread
Whole wheat flour, buckwheat flour, red dates, yeast, warm water.
working methods
Add proper amount of whole wheat flour and buckwheat flour in the bowl, with the ratio of 4: 1. Whole wheat flour can also be replaced by ordinary medium gluten flour, which tastes softer and more delicate, but has slightly less dietary fiber and satiety, so choose according to your own preferences.
Yeast is melted in warm water, and the amount of yeast is 1% of the total weight of flour. While adding yeast water a few times, stir the flour until it is flocculent, and then knead it into a slightly soft dough, which is slightly softer than the dough usually used for making white flour steamed bread. Cover with plastic wrap and ferment to twice the size.
After the dough is fermented, add chopped red dates, knead the dough repeatedly until it is exhausted, and then knead it into smooth dough.
Divide into small noodles with uniform size, knead into a circle, and the smooth side faces upwards, so that the finished product looks better.
Add a proper amount of cold water to the steamer, and put the raw embryos on the steaming cloth, leaving gaps between each raw embryo to prevent the second generation from getting bigger and sticking together after heating.
Cover and wake up 15 to 20 minutes.
After waking up for the second time, steam over high fire 15 minutes.
Turn off the fire and simmer for 5 minutes before opening the lid to prevent retraction and collapse.
Cut into small pieces, it is convenient to eat, just control the amount of food.
Fluffy and soft, with rich jujube flavor.
Coarse grain flour is rich in dietary fiber, which helps to relax bowels, increase satiety and delay hunger. Intensive cultivation of coarse grains can absorb nutrients well and reduce gastrointestinal irritation.
skill
1. Compared with white flour, coarse grains have a hard texture and a rough taste. When making steamed bread with miscellaneous grains, the dough is slightly softer, which can make the finished product softer and reduce the roughness.
2. When making steamed bread and buns, the fermented dough should be fully vented. If you simply knead it a few times, there will still be big bubbles in the dough and the pores will be uneven. The finished product will have unsmooth surface and loose internal structure, which will affect the taste. The completely breathable finished product not only has a smooth surface, but also has a softer and more delicate internal structure.
3. It is best to use cold water to steam steamed buns and steamed bread, especially the present steamed bread with coarse grains, which is rough and easy to harden. Cooking steamed stuffed buns in cold water will make the internal tissues more fluffy, soft and delicate, and taste good.
4. The steaming time should be slightly adjusted according to the size of steamed bread. The diameter of the steamed bread I made is about 7 cm (cooked), and the cold water steaming 15 minutes is just right. The steaming time is too short or too long. Too short will lead to undercooked, and the middle part of steamed bread will be sticky. Too long time will cause a lot of water vapor to gather on the lid and drop on the steamed bread, which will lead to uneven surface of steamed bread and greatly reduce the bulkiness. Don't open the lid immediately after steaming to prevent the steamed bread from shrinking and collapsing suddenly when it is cold. This also applies to steamed bread and steamed bread.
5. Add some red dates to increase the sweetness and enrich the nutrition. Jujube is rich in iron, so eating it often looks good.
Stewed peanuts with black bean sauce
After cleaning the peanuts, soak them in cold water for one night. Soaked and cooked quickly, soft and delicious.
Divide the lean pork into fat, cut the lean pork into thin slices, add salt, soy sauce and a little soy sauce, mix well and marinate for 20 minutes.
Cut the fat into small pieces and mince the onion and ginger for later use.
Select and clean the beans and cut them into sections for later use.
Cool the oil in the hot pot and moisten the pot with a little oil. Stir-fry the fat to get oil, and stir-fry the onion and ginger to get fragrance.
Pour in beans and peanuts and stir-fry a few times.
Add the right amount of water, the amount of water is flush with the beans, and add a little soy sauce to color.
After the fire boils, turn to low heat and continue to cook.
Cook until the beans are soft, pour in lean meat, add some salt and soy sauce, and continue to cook until the beans are soft and the meat changes color.
Sprinkle some chopped green onion before cooking.
Beans are tender and salty, peanuts are soft and waxy, pork is tender but not firewood, and the ingredients are diverse and nutritious.
skill
1. Peanuts must be soaked in cold water all night, cooked quickly, soft and delicious.
2. When frying meat oil, you can release it to prevent the oil from being too greasy and high in calories, which will affect your weight and health. After the meat oil is cooled, it will be put into the refrigerator for refrigeration. This is lard. That's how we got our lard. Put a little when cooking soup, it will enhance the flavor and taste.
3. The lean meat is fresh and tender after pickling, because the meat slices are very thin, and putting the meat slices behind can reduce the cooking time and keep the meat fresh and tender.
4. Peanut is rich in protein, vitamins, minerals and other nutrients needed by human body, which has the effects of nourishing, health care and delaying aging. Although it is good, it belongs to nuts, in which the fat content is high, and it can be used in small amounts at a time to avoid excessive energy leading to weight gain. In addition, peanuts are easy to get damp and moldy, and moldy peanuts have a great impact on health, so you should pay attention to seeing and smelling more when you buy them, and pay attention to storing them in a cool and dry place after you buy them to prevent moldy.
5. Beans are rich in plant protein, which has the effect of strengthening the spleen and tonifying the body. Pay attention when eating, it is safer to eat when cooked.
Fried Pleurotus eryngii with green vegetables
After the water boils, pour in Pleurotus eryngii slices, blanch for about 1 min, and take out and control the water.
Take another pot, pour a little oil into the pot, add chopped green onion and stir-fry until fragrant, and add vegetables and Pleurotus eryngii.
Stir-fry until it is broken, add a little salt and stir-fry until the taste is even.
skill
1. Mushrooms basically contain oxalic acid. Most oxalic acid can be removed after blanching to avoid affecting the absorption of calcium by human body. After blanching, the taste of mushrooms is smoother and tender.
2. Because mushrooms have their own flavor, simple salt seasoning is enough, and less seasoning is healthier.
3. leafy vegetables and mushrooms are essential every day. They are rich in vitamins, cellulose, minerals and other nutrients needed by the human body, which can enhance immunity, help digestion and promote metabolism.
Cocoa milk
Add a spoonful of pure black cocoa powder to the milk, heat it on low heat and stir it evenly.
If you don't like bitter taste, you can add some sugar to taste.
skill
1. Milk should not be heated for too long, so as to avoid losing some nutrients and affecting absorption.
2. Milk can supplement calcium, and pure black cocoa powder can promote digestion and help to lose weight. The combination of the two has a rich, mellow, slightly bitter taste, milk flavor and unique taste.
Steamed chestnuts and walnuts
Grapes, small tomatoes
Simple life, simple settings, simple happiness and beauty.
Cereals and vegetables on the dining table are a tribute to a healthy life;
Red and green on the dining table is a tribute to colorful life;
Talking and laughing at the dinner table is a tribute to a happy life;
All this is inseparable from hard-working hands and a heart that loves life!
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