White flour 500g shepherd's purse 1kg braised diced pork 250g dry starch 500g (about 100g) monosodium glutamate 10g white sugar 10g salt 150g sesame oil 50g peanut oil 2kg (about 600g).
manufacturing method
1. Put the flour (475g) into the flour jar, melt the refined salt with cold water (175g), pour it into the flour jar, knead the flour evenly into dough, and cover it with a wet cloth. In addition, flour (25g) was mixed with cold water to form a thin batter. Put the dry starch into a gauze bag for later use.
After the dough is kneaded again, press it into long strips with a flour stick, roll it on the flour stick, push it forward with both hands, let it go when it is loose, sprinkle a layer of dry starch, roll it up from one end with the flour stick, then take out the flour stick, put the dough horizontally on the chopping board, press both ends with the flour stick first, then press it alternately from left to right and from right to left once, let it go, sprinkle the dry starch, roll it on the flour stick from one end, and use. When the dough is uniform and translucent, stack the dough layer by layer, sprinkle some dry starch on each layer, and cut it into 60 pieces of spring cake skin with a knife 15 cm square. Clean the pan and light the fire. After the pan is hot, put the spring cake skins on the baking tray in turn (after wrinkling), take them down, fold them and cover them with a wet towel.
2. Wash shepherd's purse selectively, put it in a boiling water pot until it changes color, remove it with cold water and cool it thoroughly, squeeze out water, chop it up, put it in a bowl, add diced braised pork (with a little oil and halogen), monosodium glutamate, soft candy and sesame oil and stir it evenly to make stuffing.
3. Put the skin of the spring cake on the chopping board, put the stuffing into a long strip, first fold the skin diagonally by one third, then fold it from left to right in the middle, and then fold it forward to grow a rectangular blank with a width of 1 1 cm, and stick a thin batter on the seam to be fried.
4. Put the wok on the fire, pour in peanut oil, and when it is 80% ripe, put it into the wrapped spring cake blank several times, fry it until golden brown, and take it out.
Question 2: Does anyone know how to make the crust of a burrito? Simple steps! ! ! Fajita burrito is a round pancake tortilla covered with salsa or sour cream, followed by beef, chicken or pork. It is usually rolled up and eaten with salad. All major supermarkets in France have ready-made tortillas and sauces for sale. All you have to do is prepare your own meat stuffing and wrap it up together, and it will be a hearty dinner. In fact, making tortillas is very simple. It is nothing more than mixing water and flour into dough and frying it in a pot. The production of hot sauce does not need any special materials, but only basic ingredients such as onion, tomato and red pepper. I usually eat this fasta when I want to clean the food in the refrigerator. There is still a little leftover from the whole chicken roasted a few days ago, so I made this chicken roll tonight.
Xiaoyida
Material 1 (pancake material)
300 grams flour
Warm water125ml
Salt 1 teaspoon
Sugar 1 teaspoon
Material 2 (filler)
An onion
Three tomatoes
Red pepper 1
300g roast chicken
Tomato paste 1 spoon
Chili powder 1 teaspoon
Proper amount of salt
Pepper moderate amount
Basili
Lemon juice right amount
The method of Mexican burrito 1
Pour all the materials of the crust into the bread machine and use the "dough mixing" program to make non-stick dough. Take out the dough and divide it into 8 equal parts.
Sprinkle some flour on the workbench and roll the dough into a thin round cake crust with a rolling pin.
Heat a flat-bottomed non-stick pan, add the crust, fry for 1.5 minutes, turn over and continue frying for half a minute. Repeat this step to fry all the shells.
The practice of tacos 2
Heat the wok with a little olive oil, add the red pepper and stir-fry over medium heat, then pour it out for later use.
Add an appropriate amount of olive oil to the same pot, heat it, add onion and stir-fry until soft, then add tomato granules and tomato sauce and Chili powder, stir-fry evenly, cover the pot, and stew for about 10 minute on medium heat until the materials in the pot are sauce-like.
When the sauce reaches its favorite consistency, add red pepper and chicken nuggets, season with salt and pepper, sprinkle with a few drops of lemon juice, stir-fry over high heat until all ingredients are uniform, and finally sprinkle with basil leaves. When eating, take a cake crust, wrap it in chicken Chili sauce, roll it up and wolf it down.
skill
The skin of tortillas should be slightly burnt yellow on one side and white on the other, so you can't fry them for too long, or the skin will become brittle. In addition, this kind of burrito does not need any grease when frying, and it needs to use a non-stick pan.
Fajita is really a simple and nutritious thing, involving starch, vegetables and protein.
Question 3: The method of making pancake crust and the steps of making recipe pancake crust.
1. Add a little cooking oil to a catty of flour without stirring.
Water with a temperature of more than 2.70 degrees should be used in seven taels.
Water at 70 degrees is a bowl of boiled water and a third bowl of cold water.
3. Wrap the dough with plastic wrap, and proofing 15 minutes.
4. Then put a small dose and put it neatly.
The distance between pairs of lines should be one finger wide.
5. Sprinkle some spaghetti, flatten it with your palm, and flatten it slightly.
6. Then brush a layer of oil and sprinkle some fine noodles.
Touch the surface with your hands to see if there is oil, then apply a layer of oil, and then overlap the oil surfaces of the two doses.
Brush some oil on the panel.
The side of the bread rolled and stacked on the oil of the chopping board.
Then roll it into as thin a cake as possible.
7. Change the heat of the pot to a small fire and put some base oil.
Kai Shi Xiao huo pancake
Turn it over while burning.
I hope that side bulges, too
Then I tore a hole in the middle and made two pancakes.
Question 4: How to make the burrito dough thin and soft;
1, flour: boiled water = 2: 1, mixed and stirred into large pieces.
2, slightly cool, knead into dough, knead dough with light hands, light basin and light face.
3. Cover with semi-dry cage cloth and wake for 20 minutes.
4. Wake the dough and knead it into long strips.
5, evenly divided into small doses.
6. Rub each dose evenly, flatten it and coat it with a thin layer of oil.
7, a group of three pressure together, two contact surfaces should be oiled.
8. Roll it into a cake, not too thin. If it is too thin, it will break when separated, about 0.6cm thick.
9, the pot is hot, do not put oil, put a single cake.
10, bake until both sides swell, and separate the three cakes.
Question 5: What is the best way to eat the dough of burritos? Hello, netizen, the formula of soft gluten single cake, burrito and lotus leaf cake: 900g of high gluten flour, starch 100g, 3 eggs, D 3-8g of energy source, 5-8g of salt and 530-560g of warm water. Technology: Dry-mix all flour, starch and gluten source D evenly, add egg liquid and warm water, stir evenly, make dough, stand for 30-50 minutes, then grind into small doses, roll into flour cakes and bake.
Question 6: How is the dough of burritos made smooth and slippery? Hello, there is a knack for making burritos. Add some power source V when kneading dough, and the fermentation will be sufficient. Burritos are not only tough, but also not fragile and will not harden when they are cold.
Question 7: Does anyone know how to make the northeast burrito skin? Northeast burrito skin is a common dish on the dining table of northeast people. It is steamed with dried bean curd and meat stuffing.
Ingredients: 200g pork, 2 pieces of bean curd skin, onion 1 small handle, ginger 1 small piece, 2 cloves of garlic, appropriate amount of cooking wine, appropriate amount of soy sauce, appropriate amount of refined salt, appropriate amount of spiced powder, and appropriate amount of egg 1.
Exercise:
1. Dice onion, ginger and garlic, chop pork stuffing, put onion, ginger, garlic, cooking wine, soy sauce, salt and spiced powder into pork stuffing and mix well. Put some water and stir it vigorously in one direction with chopsticks. After the water is absorbed by the meat, add some wet starch and egg white and continue to pour evenly.
2, tofu skin is dried tofu, cut into the right size and spread it below, and spread the meat evenly on it.
3. Then roll it from one end to the other. The roll is very important. If the meat is spread evenly, the thickness of the natural roll will be the same. Seal your mouth with the egg yolk left just now, so that one egg is basically used up.
4. Steam in the cage 15 minutes or so, and the skin will be wrinkled after cooking, which is normal. It is reasonable to say that you can eat it after steaming, but today we have to be more demanding, make it finer, make it better and make it more smoked. 5, put sugar in the pot, it is best to find a pot that is not very fast or not very commonly used, because it is difficult to brush after the sugar is pasted. Cover the sugar with a curtain, put the roll on it, cover it, and turn off the heat when it smokes. 6. Wait 15 minutes, turn the roll over, cover it, and heat it until it smokes. Turn off the fire and wait for about 15 minutes. Take it out and brush it with sesame oil
Question 8: How to make the crust of Panjin burrito?
Medium gluten flour 150g, vegetable oil 2 tablespoons (2 teaspoons), braised beef 150g, sliced, 5 shallots, sliced, lettuce 50g, shredded, cucumber (cucumber) 100g, sliced, red bell pepper 100g.
working methods
1. Put the flour into a steel basin, pour in 2 tablespoons of vegetable oil and 120 ml of boiling water, and stir well with chopsticks. Take out and knead into dough, and let it stand for 15 minutes. Put it on the panel, knead it into long strips, cut it into 8 portions, and each portion becomes a round cake.
2. Take a medium bowl, pour in sweet noodle sauce, soy sauce, sugar and sesame oil, and mix well with 3 tablespoons of cold boiled water.
3. Heat the remaining 2 teaspoons of vegetable oil in the pot. Stir-fry the sauce and prepare the batter. Take a pan and heat it. The crust is baked.
4. When eating, spread out the bread, spread the prepared noodle sauce, put beef slices and vegetables such as onion, lettuce, cucumber and sweet pepper in turn, and roll them into cakes.
Question 9: How to make maxine burrito skin kitchen /recipe/ 100549339/
Question 10: How to make the burrito crust? Raw material formula
White flour 500g shepherd's purse 1kg braised diced pork 250g dry starch 500g (about 100g) monosodium glutamate 10g white sugar 10g salt 150g sesame oil 50g peanut oil 2kg (about 600g).
manufacturing method
1. Put the flour (475g) into the flour jar, melt the refined salt with cold water (175g), pour it into the flour jar, knead the flour evenly into dough, and cover it with a wet cloth. In addition, flour (25g) was mixed with cold water to form a thin batter. Put the dry starch into a gauze bag for later use.
After the dough is kneaded again, press it into long strips with a flour stick, roll it on the flour stick, push it forward with both hands, let it go when it is loose, sprinkle a layer of dry starch, roll it up from one end with the flour stick, then take out the flour stick, put the dough horizontally on the chopping board, press both ends with the flour stick first, then press it alternately from left to right and from right to left once, let it go, sprinkle the dry starch, roll it on the flour stick from one end, and use. When the dough is uniform and translucent, stack the dough layer by layer, sprinkle some dry starch on each layer, and cut it into 60 pieces of spring cake skin with a knife 15 cm square. Clean the pan and light the fire. After the pan is hot, put the spring cake skins on the baking tray in turn (after wrinkling), take them down, fold them and cover them with a wet towel.
2. Wash shepherd's purse selectively, put it in a boiling water pot until it changes color, remove it with cold water and cool it thoroughly, squeeze out water, chop it up, put it in a bowl, add diced braised pork (with a little oil and halogen), monosodium glutamate, soft candy and sesame oil and stir it evenly to make stuffing.
3. Put the skin of the spring cake on the chopping board, put the stuffing into a long strip, first fold the skin diagonally by one third, then fold it from left to right in the middle, and then fold it forward to grow a rectangular blank with a width of 1 1 cm, and stick a thin batter on the seam to be fried.
4. Put the wok on the fire, pour in peanut oil, and when it is 80% ripe, put it into the wrapped spring cake blank several times, fry it until golden brown, and take it out.