Taste: fragrant technology: baked sausage pizza. Material: Main ingredient: 600g of wheat flour.
Accessories: cheese 90g, yeast 5g, tomato 350g, green pepper 20g, 15g corn (fresh), sausage 50g, olive 20g.
Seasoning: olive oil 80g, salt 10g, sugar 3g, thyme 1g and pepper 2g teach you how to make sausage pizza, and sausage pizza is delicious. Put the dough into an oiled baking pan and transfer it to an oven preheated to 2 10℃.
2. Bake for about 7 minutes until the color is golden, and take it out;
3. Wash the green pepper and cut it into shreds for later use;
4. Brush the baking tray with a thin layer of oil, put it in the crust and coat it with tomato pizza sauce;
5. Evenly sprinkle milk shreds (30g) on the crust;
6. Spread green pepper, corn kernels, sausage slices (20g), sausage slices (30g) and black olive slices evenly;
7. Finally, sprinkle some shredded cheese (30g), cheese powder (15g) and smoked shredded cheese (15g);
8. Move the crust into an oven preheated to 200℃ and bake for about 6 minutes;
9. After the surface of the cheese is golden yellow, it can be taken out. The key to making sausage pizza: tomato pizza sauce
Ingredients: canned tomato 1, 4 tbsp olive oil, 500ml stock, Italian spice 1 teaspoon, a little black pepper, salt, sugar, flour and water.
1. Put tomatoes, olive oil, stock, spices, black pepper, salt and sugar into the pot;
2. Bring to a low heat and continue to cook for about 5 minutes;
3. Add proper amount of flour and water to the pot and cook until the sauce is thick.
Method for making Yi Bei crispy pizza dough;
The raw materials are 600g of high-gluten flour, 5g of dry yeast powder, 300ml of warm water, 40g of olive oil and 0/0g of salt/kloc.
1. Put the dry yeast powder into a bowl, pour it into warm water (300 ml) and stir well;
2. Sieve the high-gluten flour into a steel basin, add yeast and stir slightly;
3. Add olive oil and salt and knead evenly into dough;
4. Take out the dough, beat it until it is smooth and round, and seal it with plastic wrap for basic fermentation for about 35 minutes;
5. When the volume expands to twice the size, divide it into three small doughs, roll it into balls again, and seal it with plastic wrap for secondary fermentation for about 25 minutes;
6. Roll the fermented dough into a thin round dough, press the edge slightly thicker with your fingers, and fork out a small hole evenly in the middle. Pie-food phase grams:
Cheese: cheese should not be eaten with perch; Do not eat fruit about 1 hour before and after eating cheese; People who take monoamine oxidase inhibitors should avoid eating cheese.
Tomatoes: Tomatoes should not be eaten with pomegranate.
Corn (fresh): corn should not be eaten with snails, otherwise it will be poisoned; Try to avoid eating with oysters, otherwise it will hinder the absorption of zinc.
The practice of sausage and tomato introduces the cooking method and its effect in detail: baby recipe
Taste: Salty and umami flavor technology: boiled sausage and tomato production materials: ingredients: tomato 20g, sausage 10g.
Seasoning: salt 1g teaches you how to make sausage tomatoes, and how to make sausage tomatoes delicious. Blanch tomatoes in hot water, peel them, remove seeds and chop them, chop sausages, put the pot on the fire, add broth, tomatoes and sausages, stir while cooking, grind them into paste with a spoon, add a little salt to make them slightly salty, and then feed them. Tips for making sausage tomatoes: pay attention to peeling tomatoes and cutting sausages, and don't taste salty. Tips-Health Tips:
This dish is soft, rotten and salty. It is rich in protein, fat, calcium, phosphorus, iron, zinc, vitamin B 1, B2, C, carotene, nicotinic acid and other nutrients, which is particularly beneficial to the growth and development of infants.
Pie-food phase grams:
Tomatoes: Tomatoes should not be eaten with pomegranate.
The practice of sausage and peas introduces the cuisines and their functions in detail: home-cooked recipes, adolescent recipes, spleen-strengthening and appetizing recipes.
Taste: salty and savory. Technology: Fried sausage and peas. Ingredients: sausage150g, peas100g.
Seasoning: garlic 15g (white skin), vegetable oil 15g, salt 2g, monosodium glutamate 1g and sugar 1g teach you how to make sausage peas, and how to make sausage peas is delicious. Wash sausages, peas and garlic respectively and shred them for later use.
2. Heat the oil in the pot, pour in the sausage and half of the shredded garlic, and stir fry a few times;
3. Add peas, season with salt and stir well;
4. Add the remaining shredded garlic and fry until cooked. Add msg and sugar.