material
Noodles (use whatever noodles you have) People who love noodles will eat more; Half of the cucumber is shredded; Proper amount of pork is stuffed; The amount of garlic is a quarter of that of pork stuffing; Sweet noodle sauce; Soy sauce; oil
working methods
Put oil in the pan and heat it. Don't be stingy with the amount of oil, because there will be less oil in the process of frying sauce. Too little oil will stick to the pot and affect the flavor of frying sauce. If you put too much oil before, the oil will be on top of the sauce because of its weight. Just filter it out at this time. When it is hot enough, add the meat and stir-fry until cooked.
When the meat is completely discolored, add the sauce. The ratio of sweet noodle sauce to soy sauce is one to three, which means that if you add two spoonfuls of sweet noodle sauce, you add six spoonfuls of soy sauce. There must be two kinds of sauces, and neither sauce can bring the multi-layered taste of fried sauce. This ratio can ensure that the fried sauce is not sweet, but it is very fresh.
Turn down the fire and let the meat taste fully. Don't add salt, there is enough salt in the sauce.
When the meat sauce is almost cooked, change the fire and put the garlic into pieces. Don't be lazy, just shoot it into garlic. Don't cut it too small, and of course don't cut it too big, so that the garlic won't explode. Stir-fry for two minutes and you can cook. At this time, the garlic is ripe, and the heat will not be too great, so the garlic is crisp and delicious when eaten!
Cooking noodles with cold water will make them taste more q and gluten, which is suitable for any noodle mixing method. Add shredded cucumber and fried sauce, and decide the dosage according to personal taste.
Qige noodles
material
Purple potato dough150g; Ordinary flour dough 150g
working methods
Knead and wake up dough!
After smoothing, roll it into a slightly thicker dough sheet and cut it into 5-6 mm wide strips!
The same purple potato dough, rolled into thin slices and cut into strips. Look, the thickness is also 5-6 mm!
Start editing. This is a demonstration of small dough. ) Let's knit the middle first, then the two ends.
Turn up the pressed white stripes first.
Then put a purple strip flat, put down the turned noodles, turn the pressed white strip upside down and put a purple strip flat. Just one by one.
Look at this part. After all, press it all around and then tighten it.
The harvest is round, my hand is broken, and I'm not ready. Update next time!
This is steamed plaid steamed bread!
Is it beautiful?
Yogurt mantou
material
500 grams of flour; Yogurt (Mengniu xylitol flavored yogurt) is not an advertisement, but for home use. 300-3 10g (only for the consumption of this brand of yogurt); 40-50g of white sugar (slightly reduced if you don't like sweetness); Yeast (winter) 5-6g (summer) 3-5g.
working methods
Take the yogurt out of the refrigerator in winter and let it stand at room temperature for a while. Put all the ingredients into the bread machine, separate the yeast and sugar, and knead into smooth dough according to the kneading procedure. About 15 minutes. You can also knead the dough by hand until it is smooth and cover it with plastic wrap.
After waking up 10 minutes, I put the dough on the chopping board and rubbed it with the root of my palm. I didn't sprinkle dry powder because it didn't stick to the wrench. It depends on the actual situation. You can also sprinkle a thin layer of dry powder and knead the dough repeatedly.
Cut the dough and watch it. I wish there were no air holes in the section. A few small ones don't matter. It can't be a lot of pores, and it's not in place, so we must continue to knead the noodles. For steamed bread to look good and delicious! Remember to knead the dough more and knead it in place.
Rub it into long strips and cut it evenly with a knife.
Each dough should be kneaded at least 100- 150 times, and the surface of each steamed bread is smooth. Put enough warm water in the steamer, wrap the steamed bread and cover it until the steamed bread becomes 1.5 times larger.
Steam on fire to see the size of steamed bread. After SAIC, steam on the fire for 10- 15 minutes. Stew 1-2 minutes.
20 17. 10.30 update. Secondary fermentation: 500g flour, 300-3 10g yogurt, 50g sugar and 6g yeast. Knead it into a smooth dough, and I will wake up 1 hour 15 minutes. (winter) learn to look at the state of dough. Master the fermentation time (summer) and don't overdo it! Finger poking flour will not collapse or shrink.
Exhaust and knead the dough, and there is no big air hole in the section.
Divide the dough into evenly sized pieces and knead them by hand. Every dough was kneaded almost 120 times. Friction 150 times. Knead until the surface is smooth. The awakening time in summer is shorter. The dough should also be 1.5 times as big. Enough warm water can be poured into the steamer in winter, and the whole steamed bread is wrapped, which is 1.5 times as big.
Steam on high fire 10- 15 minutes. Turn off the fire and stew 1-2 minutes. My steamer is not tight enough to steam. It's time for a new pot! The surface of steamed bread is not smooth, but it does not affect eating.
Fried pancakes
material
Flour; Key: the water temperature of noodles is 70℃+ Oh, I won't say it for ordinary people ~; Rapeseed oil (condiment)
working methods
Prepare a slightly larger bowl or basin, boil the water to about 70 degrees (the method of judging the water temperature: you can see small bubbles at the bottom of the pot when boiling, and you can see the state before boiling), pour in flour, and the amount of water is slightly more than kneading the noodles, roughly stir with chopsticks, and let it stand and cool.
The skill of taking out the dough and kneading it is very important. Gently roll a large amount of dry powder to avoid sticking to the panel. Roll the dough into big pancakes, evenly coat it with rapeseed oil, roll it up and cut it into small pieces, stand the small dough, press it in the direction of the tangent plane and roll it into pancakes.
Put the hot oil into the pot and fry on both sides until brown and crisp.
Pumpkin sausage roll
material
Flour; Pumpkin; yeast
working methods
Let the steamed pumpkin cool, pour the excess water directly into the flour, or pour a small amount of yeast powder mixed with warm water (remember not to add water ~ private enterprise bosses often make pumpkin noodles, and experience tells me that the water in the pumpkin itself is enough)
Knead until the dough is smooth, cover it with gauze and put it in a warm place for fermentation.
The dough after secondary fermentation is divided into dough and kneaded into strips, the length of which is about 2.5 times that of sausage.
reach
Put it in the steamer.
Pumpkin sausage roll is finished in 20 minutes.
Leek dumplings
material
Jiaozi powder; Leek; Shrimp skin; Eggs; salt
working methods
A bowl of jiaozi powder and half a bowl of hot water (about 80 degrees) are stirred into dough, cooled, kneaded into dough, covered with clean wet cage cloth, and stirred for 20 minutes.
Wash and chop leeks, peel shrimps, chop scrambled eggs, mix well, add seasonings to make stuffing, and it is best to put salt when wrapping them, otherwise it is easy to make leeks out of water.
Knead the dough evenly, divide it into even ingredients, roll it into cakes, and put a proper amount of stuffing on one side.
Seal, pinch flowers
Heat a little oil in the pot and bake in a box until both sides are golden.
Huayang noodles grape
material
Ingredients of purple dough: flour150g; 2 grams of yeast; Purple sweet potato paste100g; 50 grams of water; Green dough ingredients: flour100g; 50 grams of spinach juice; Yeast 1 g
working methods
Mix the ingredients of purple dough and green dough evenly and knead into smooth dough. Note that the liquid should be added in stages according to the situation until it is 1.5 times larger. Ventilate and knead the purple dough evenly and knead it into long strips.
Pull it into a small pill the size of a grape bead.
Rub into grape beads and put them on baking paper or cage cloth.
Continue to lay out the second floor.
Two grape leaves made of boiled spinach juice noodles (the small dough is rolled into thin slices with a rolling pin, cut into the shape of grape leaves with scissors, and the vein texture is pressed back with a knife).
Then pinch off the grape stalks and vines at will.
Put cold water in the pot, sober up for 20 minutes, pump air for 16 minutes, and the sweet grapes will be ready.
Sauced meat dragon
material
500 grams of flour; Warm water 250 g; Yeast powder 5g; 1 tbsp salad oil; Sugar 1 teaspoon; Meat stuffing 300 g; Jiang Mo a little; 20g chopped green onion; 1 tsp salt; Chicken essence 1 spoon; 1 tablespoon soy sauce; 2 tablespoons sweet noodle sauce; Cooking wine 1 teaspoon
working methods
Flour, yeast powder, salad oil and sugar are kneaded into dough with warm water and placed in a warm place to make it twice as big as the original dough.
Rub the air out of the dough, so that the dough can be restored to its original size.
Add chopped green onion and Jiang Mo into the meat stuffing, then add salt, sugar, chicken essence, soy sauce, sweet noodle sauce, cooking wine and salad oil, and stir clockwise to make the meat stuffing thicker.
Roll the air-conditioned dough into large round pieces, spread the meat evenly, smooth the back with a spoon, roll it into long strips and let it stand for 20 minutes.
Let the meat dragon stand and put it on a pot with cold water. The bottom of the cage can be coated with oil to prevent it from sticking to the pot. Start a big fire, start from SAIC, and turn it off at 10. Don't open the lid immediately after turning off the fire, and open it for another two minutes.
Steamed meat dragon can be taken out and cut into sections for eating.