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For you who can't finish eating steamed bread at home:

A few days ago, a friend left a message backstage, saying that her mother steamed a large pot of steamed bread, occupying two drawers in the freezer. Every time I open the refrigerator, I get a headache when I see this big bag. When can I finish it? So ask me if I can eat with steamed bread, so as to eliminate it quickly.

Honey, do you have bean curd with soy sauce? This is sufu. Everything is delicious.

I can eat a white steamed bread without soy sauce and tofu. Touching Xuanteng, I feel chewy and my mouth is full of pure wheat fragrance. If I put some soy sauce and tofu on it, I don't think half a drawer can stop me.

You can also dice the steamed bread, add some colored peppers, carrots and eggs, and cook the vegetable rice in one pot, which is simple and delicious.

I really don't want to eat like this, but I can also fry steamed bread slices. Breakfast and dinner are fine. If you can accept it, I suggest you put some stinky tofu on the freshly fried steamed bread slices. Tut tut, Beijingers talk-hopeless!

Oh, by the way, my colleague also gave me a method of stewing the remaining braised pork with steamed bread, which is similar to stacking baskets, hmm. . . . . . It smells good to think about it.

By the way, you see, there are many ways to do it. In order to continue to solve your worries about steamed bread, I will send you several special steamed bread dishes. It is estimated that one round of steamed bread may not be enough for you.

If it is really not enough, don't worry, you can try the last formula of "whole wheat steamed bread". Compared with polished rice and refined flour, it is healthier to eat more coarse grains at home.

Ok, my noodles are ready. I'll steam the steamed bread first.

I steam steamed bread.

Sweet and sour pepper (highly recommended)

Ingredients: 10 pepper, 3 cloves of garlic, 6 small red peppers.

Seasoning: 5 tablespoons of rice vinegar (75ml), 3 tablespoons of light soy sauce (45ml), 2 tablespoons of sugar (30 g), 1/2 teaspoons of salt (3 g), 6 tablespoons of clear water (90ml) and 2 tablespoons of water starch (30ml).

Exercise:

1) After cleaning the pepper, cut off the head, cut it in the middle, and remove the pepper seeds with the tip of a knife. Try not to touch it with your hands to avoid burning it. Peel and slice garlic, and obliquely cut red pepper into sections for later use.

2) Heat the pan, pour in the oil and heat it with high fire. When the oil is 50% hot, add the pepper section, reduce the heat, and slowly fry until it is soft. This process takes about a few minutes. Don't use too much fire, or it will turn black and paste easily. Fry until soft, and serve.

3) Pour oil into the pot, heat it over medium heat, add garlic slices and red pepper segments to stir fry until fragrant, then pour rice vinegar, soy sauce, white sugar, salt and water, stir well, cook for half a minute, pour in the fried pepper, and pour in water starch to thicken.

Super wordy:

* * Pepper varieties, different places have different varieties. To cook this dish, I like to buy something slightly spicy and smaller. The pepper is a little bent and will be a little spicy. If you can't eat spicy food, choose fat and straight. Relatively speaking, spicy food is not so heavy.

If you can't eat Chili at all and want to cook this dish, there is a way to try it. Buy ordinary green peppers (that is, round ones), remove the stems and seeds, cut them into 8 pieces, and then you can cook them with this recipe. Sweet and sour soup is delicious, but green peppers are not spicy.

* * When removing seeds from peppers, it is recommended that you use a knife tip to remove seeds, or use a stainless steel spoon handle to remove seeds. Don't dig directly with your fingers, otherwise it will easily burn your skin and rub your eyes. If once it is spicy, wash it with vinegar, which can relieve a lot.

* * When frying peppers, be patient, stir-fry slowly with medium and low fire, and fry off the water. When the peppers are soft, they can be served. Don't start a big fire just because you are in a hurry, which will easily fry the pepper into a black paste and affect the appearance and taste.

* * Besides, this dish is very delicious, so be careful not to eat it. Friends who like to eat vegetable soup and soak rice should pay more attention and control themselves.

Braised mushrooms and bamboo shoots

Ingredients: 200g dried mushrooms, 2 winter bamboo shoots and 3 rape.

Seasoning: salt 1/2 teaspoon (3g), sugar 1/2 teaspoon (3g), oyster sauce 1 teaspoon (15ml), sugar 1 teaspoon (5g) and soy sauce15ml.

Exercise:

1) Soak the mushrooms in clean water for 3 hours until they become soft. Then, after washing with water, cut a cross pattern on the surface of the mushroom. Cut the winter bamboo shoots into small pieces.

2) Pour clean water into the pot, add 1/2 teaspoons of salt, boil the water, blanch the rape for 10 second, take out and drain the cold water for later use. Then add winter bamboo shoots and blanch them 1 min and take them out. Blanch the mushrooms with the remaining water for 2 minutes, and then take them out.

3) Pour the oil into the pot and heat it with high fire. When the oil is 80% hot, add winter bamboo shoots and mushrooms, stir-fry for 3 minutes, add salt, pour appropriate amount of boiling water, and add oyster sauce, sugar and soy sauce.

4) The soup to be cooked is sticky and covered with starch. Pour a few drops of sesame oil before cooking. Before loading, put the blanched rape into the dish.

Super wordy:

Mushroom is a kind of Lentinus edodes. For many people, it is difficult to distinguish from each other in appearance. But it doesn't matter, whether it's mushrooms or mushrooms, it's all the same. Do whatever you can buy.

* * Winter bamboo shoots are available in supermarkets, most of which are vacuum packed and can be eaten after blanching. If it is fresh, peel it and cut it into pieces. Be sure to cook it in boiling water for a while to remove the astringency.

Shredded pork with Su Jing sauce

Ingredients: 500g of Pleurotus ostreatus, ginger 1 small piece, tomato sauce 1 tablespoon (15ml), 2 tablespoons of sweet noodle sauce (30ml), 2 tablespoons of oyster sauce (30ml), 2 tablespoons of salt 1/2 (about 3g).

Exercise:

1) Pick out Pleurotus ostreatus and wash it. Pour water into the pot. After the fire boils, blanch the Pleurotus ostreatus for about 3 minutes. When the Pleurotus ostreatus becomes soft, take it out and drain it with cold water.

2) Tear Pleurotus ostreatus into 3mm wide filaments by hand. Peel ginger, wash it and cut it into filaments. Mix tomato sauce, sweet noodle sauce, oyster sauce, salt and sugar to make sauce.

3) Heat the pan, pour in the oil and heat it with high fire. When the oil is 70% hot, add shredded ginger and stir-fry until fragrant, then add shredded Pleurotus ostreatus and stir-fry for about 5 minutes on medium fire until the water in shredded Pleurotus ostreatus evaporates and dries slightly. When the edge is brown, pour in the sauce and stir fry, then sprinkle with white sesame seeds.

Super wordy:

* * This is a vegetarian dish made of mushrooms, which tastes and tastes like shredded pork in Beijing sauce. And very delicious.

* * The whole piece of Pleurotus ostreatus should be blanched in cold water before shredding. Don't shred before scalding, or the mushroom won't taste so fragrant.

* * The ratio of sauce is 1:2:2 (tomato sauce: sweet noodle sauce: oyster sauce), and then seasoning, adding salt as appropriate, because sweet noodle sauce and oyster sauce sometimes have different salinities. If the salinity is enough, salt is not needed in the formula, but sugar is needed.

* * Shredded Pleurotus ostreatus must be patiently stir-fried in a pot with medium heat until the water evaporates and the edges are brown. In this case, the mushroom will not collapse in the water, but will be slightly tough and taste more like meat.

Youfeichang

Ingredients: 1 sausage (about 1 kg), 1 green pepper, 1 cucumber, half onion, 4 cloves garlic, 1 small ginger, 10g pepper, 4 star anise,/kloc-

Seasoning: white vinegar 100ml, 2 teaspoons of light soy sauce (30ml), 6 tablespoons of cooking wine (90ml), 0/2 teaspoons of white pepper/kloc-3g, 0/4 teaspoons of sugar 1g, and water starch/kloc.

Exercise:

1) Pick up the edge of one end of the fat sausage, turn it outwards, and take out the white fat inside the fat sausage until the whole fat sausage becomes clean.

2) Wash the inner and outer walls of the fat sausage repeatedly with clear water, put them in a dish, soak them in white vinegar for 15 minutes, and then rinse them with clear water.

3) Pour water into the pot, add pepper, star anise, cinnamon, chopped green onion and ginger slices, then pour 4 tablespoons of cooking wine and cook for 40 minutes on medium heat (the fat sausage will become soft, brittle and soft during the whole cooking process). Cook the fat sausage until it can be easily pierced with chopsticks.

4) Cut the cooked fat sausage into 2cm long sections, remove the stalks and seeds of green pepper and red pepper, cut into triangular pieces, slice cucumber, and mince onion, ginger and garlic.

5) Pour the oil into the pot and heat it with high fire. When the oil is 50% hot, add onion, ginger and minced garlic and stir fry. Pour in the fat sausage, stir fry a few times, then cook the remaining 2 tablespoons of cooking wine, add soy sauce, white pepper and sugar and stir well.

6) Add green and red pepper pieces and cucumber slices, stir-fry a few times, add a little water to boil, and pour in water starch to thicken.

Super wordy:

* * The cleaning of fat intestines is very important. This step is not handled well. No matter what you do, the fat sausage will have an unpleasant smell. According to the written steps (1), it is easy to turn the fat sausage over first, remove the white oil inside, and then turn it back to wash the outside.

* * Wash the fat sausage, be sure to soak it in white vinegar for a period of time, and then do the following. Soaking can effectively remove very unpleasant smells.

* * This dish must be drenched with water starch in step (6) of the text. Slippery is a technique that marinates the processed raw materials, cooks them by frying, steaming, boiling or sizing, and finally thickens them into dishes. Slippery is characterized by oil, smoothness and fullness. Therefore, it is suggested that the bold step should not be omitted.

Sliced tomato

Ingredients: 2 medium-sized tomatoes, pork tenderloin 100g, half egg white, a little parsley, 2 shallots and 4 cloves of garlic.

Seasoning: cooking wine 1 teaspoon (1 5ml), dry starch1teaspoon (5g), salt12 teaspoon (3g), sugar12 teaspoon (3g), and water starch 3 tbsp (3g).

Exercise:

1) Wash tomatoes, peel them and cut them into large pieces. Wash shallots and cut into pieces. Peel garlic and cut into pieces.

2) Cut the pork tenderloin into chunks with a thickness of 0.3cm, put it in a bowl, add cooking wine and egg white, stir well, and marinate for 10 minute.

3) Pour the oil into the pot and heat it with high fire. When the oil is 70% hot, pour in the fillet, stir-fry until the meat changes color, and take it out.

4) Pour more oil into the pot. When the fire is heated to 70% heat, pour in chopped green onion, stir-fry garlic for a few times, stir-fry the fragrance, pour in tomatoes, and then add the fried meat slices.

5) Continue to heat with high fire for 4 minutes. Add salt and sugar at this time. After tomatoes are fried into soup, they can be eaten after being thickened with water starch.

Super wordy:

* * There are many ways to peel tomatoes. You can scald it in boiling water for a while; You can gently scrape the surface of tomatoes with the back of a spoon; You can also bake tomatoes on the fire.

* * If it is not to affect the taste, it is recommended to eat tomato skin together, because tomato skin contains a nutrient similar to beta-carotene.

* * Pork tenderloin can be replaced by beef and chicken according to family preference.

Fried mutton with cumin

Ingredients: 500g leg of lamb, scallion 1, cumin 1 tablespoon (15g), Chili noodles 1 teaspoon (5g), 2 parsley, and red pepper 1.

Seasoning: soy sauce 1 teaspoon (5ml), salt 1/2 teaspoon (3g), sugar 1/4 teaspoon (1g).

Exercise:

1) Wash and dry the leg of lamb (without water) and cut it into square dices with the size of 1cm. Put it in a plate, pour in soy sauce, stir well, and marinate for 10 minute.

2) Root coriander, wash and cut into sections. The onion is cut obliquely. Pedicels and seeds of red pepper are removed, washed and cut into pieces.

3) Heat the pan first, and then pour in the oil. When the oil is 70% hot, add the salted diced mutton. Stir-fry the mutton skin until it turns a little brown, and take it out for use.

4) Wash the pan thoroughly and dry the water in the pan. There is no water or oil in the pot. Pour cumin directly. Stir-fry with low fire to get fragrance, and then add Chili noodles, mutton, salt and sugar.

5) Stir-fry a few times, so that cumin and Chili noodles are evenly wrapped on the mutton. Then, continue to stir-fry 1 min instead of the fire, and finally add red pepper, onion and coriander.

Super wordy:

* * Mutton has the effect of dispelling cold and warming qi and blood. It is better to eat in autumn and winter. Eat less in summer. Even in autumn and winter, people who get angry easily can't eat too much Doha.

* * To make this dish, mutton must be diced into 1cm instead of sliced. If sliced, the water in the meat will easily run away, fry easily and taste bad.

* * In the text step (3), when frying mutton, fry it quickly, otherwise the mutton will be easy to produce soup.

* * This method can also be used to fry chicken, which is also delicious.

Sufu crispy steamed bread slices

Ingredients: 2 steamed buns, sesame 1 teaspoon (5g or more).

Seasoning: 2 pieces of Wang Zhihe rose fermented bean curd and 20g of garlic hot sauce (don't put it if you don't eat spicy food).

Exercise:

1) First, cut the steamed bread into 1cm thick slices, crush the sufu, and brush it thinly and evenly on the steamed bread slices. If you like spicy food, you can brush a layer of garlic and spicy sauce on the steamed bread slices and sprinkle with sesame seeds.

2) Put the steamed bread slices on a baking tray covered with tin foil and put them in a preheated oven, and bake at 170 degrees for about 10 minutes.

Super wordy:

* * When I was a child, there was a stove at home every winter. We baked this steamed bread directly on the stove. There is no such condition at home now, but the taste of this baked steamed bread slice is always memorable. So try the oven.

* * It is best to choose fresh steamed bread, which tastes good. Steamed bread that has been left too long or too dry is too dry and not delicious.

* * The sauce coated on the steamed bread slices can be adjusted according to your own preferences, and you can only brush one side, not both sides.

* * Don't bake the steamed bread slices for too long, so as not to dry them and affect the taste.

* * Wang Zhihe Rose Sufu is a condiment in Beijing. From snacks to bulky items, whether it is steamed bread, pancakes or porridge, everything is available. It seems that porridge is delicious. I guess I can't live without it for the rest of my life.

Fried steamed bread

Ingredients: 2 steamed buns, 3 mushrooms, half red pepper, half green pepper and 2 eggs.

Seasoning: salt 1 teaspoon (5g), white pepper 1/4 teaspoon (1g).

Exercise:

1) Cut the steamed bread into diced and green peppers of 1cm. Wash and remove the white tendons inside, and cut into pieces of 1cm. Wash the mushrooms and cut them into small pieces of 1cm. Add some water to the eggs and break them.

2) Pour the oil into the pot, pour the egg liquid after the oil is hot, and stir fry to get out of the pot. You can divide the eggs into small pieces with a shovel when frying.

3) In the same pot, pour in oil (a little more oil). When the oil is slightly hot, add the diced steamed bread, fry it over low heat until both sides are golden yellow, and take it out.

4) Leave a little base oil in the pot, add diced mushrooms, stir-fry until soft, add diced green peppers, stir-fry for 30 seconds, then add eggs and fried diced steamed bread. Add salt and white pepper, stir well and serve.

Super wordy:

* * I haven't finished eating steamed bread, so I won't make any noise next time it's hot. Why don't we eat it another way? It is both a meal and a dish, which is delicious and convenient. Moreover, this kind of fried steamed bread is best made of cold steamed bread, and hot steamed bread is not easy to be diced.

* * Steamed bread absorbs oil easily, so the amount of oil should be slightly larger when frying. After frying, fried steamed bread tastes crispy.

* * If the fried steamed bread is a little too much and greasy, you can dip the diced steamed bread in the egg liquid before frying it, so it won't absorb so much oil. You can put less oil or omit the step of scrambled eggs.

* * In addition to the combination of colored pepper and mushroom eggs, you can also add cucumber, celery and diced meat to adjust according to your own taste!

Whole wheat steamed bread

Raw materials: medium gluten flour (jiaozi flour) 400g, whole wheat flour 100g, sugar 10g, oil 10ml, dried yeast 6g and water 270ml.

Exercise:

1) Dissolve the dry yeast in water and stir it evenly with chopsticks.

2) After the middle flour and whole wheat flour are mixed, add sugar and oil and stir evenly. While pouring the yeast water, stir it with chopsticks. After the water is poured, knead it into smooth dough by hand, cover it with a wet cloth, and put it in a warm place for fermentation to double its size. Poke a hole with your hand to show that the fermentation is good.

3) Put the dough on the chopping board, press out the air in the dough with both hands, and then knead the dough back and forth according to the gestures in the figure until the surface is smooth. Divide the dough into several portions, knead it round and high, and put it in a steamer for secondary fermentation (about 20 minutes).

4) After secondary fermentation, steam the steamed bread in cold water for about 15-20 minutes, turn off the fire after steaming, and then open the lid for 5 minutes to take out the steamed bread.

Super wordy:

* * Water mixed with dry yeast, cold water in summer and warm water in winter (the temperature should not be higher than the body temperature, otherwise the yeast will burn out and cannot be fermented).

* * Dry yeast must be used within the validity period. If it fails, the noodles will not ferment easily. (Unsealed dry yeast should be stored in a refrigerated sealed container or in a cool and dark place to prevent yeast from failing when it comes into contact with air. Generally speaking, when we buy, we'd better buy the smallest package, because after unpacking, some yeasts will fail after 3 months.

* * Hair grows quickly in summer, and it can be done in about 30-40 minutes. Be careful not to overdo it. In autumn and winter, you can put it in a warm place at home, or in an oven or microwave oven without electricity, put it in a basin, and put a cup of boiling water alone to make it produce temperature and humidity.

* * Good dough should be kneaded until the surface is smooth and the internal tissue pores are small and uniform, so that the steamed bread made is delicious.

* * The steamed bread embryo will become shorter when put into the steamer, so it must be rubbed high at last, so that the steamed bread will not look particularly flat.

* * It is best to use a wet cloth on the steamer, or brush a layer of oil, or put a layer of corn husk under the steamed bread, so as to prevent the bottom of the steamed bread from sticking to the stainless steel steamer.

* * As long as the steamed bread is fermented in place, it will not collapse even if it is steamed immediately.

* * Whole wheat flour can also be replaced by other coarse grain flour such as corn flour, but the proportion of coarse grain flour should not be too high.

* * Sugar in flour will be more conducive to the fermentation of steamed bread.