Making material
Ingredients: wheat flour (600g), mustard tuber (120g) and pork (300g).
Accessories: vermicelli (60g), Tricholoma (10g) and auricularia auricula (5g).
Seasoning: green onion (10g), ginger (5g), salt (6g), monosodium glutamate (2g), white sugar (10g), soy sauce (25g), cooking wine (10g) and alkali (1g).
manufacturing process
1. Soak vermicelli, Tricholoma and Auricularia respectively for later use; Wash pork, Tricholoma, and Auricularia, and cut into small dices; Wash mustard tuber and cut into pieces; Wash the vermicelli, put it in a boiling water pot, cook it until it is 78% mature, take it out and cut it into pieces; Peel onion and ginger, wash and cut into powder for later use.
2. Put the wok on the fire, pour lard, heat it to 70%, add chopped green onion and Jiang Mo, saute diced meat, add cooking wine and simmer until the diced meat changes color, add mustard tuber powder, vermicelli powder, diced mushrooms, diced auricularia, soy sauce, refined salt, sugar and fresh soup, and add sesame oil after boiling.
3. Mix flour and yeast together, mix with warm water and knead well. At the beginning of the dough, add a proper amount of edible alkali, knead thoroughly, divide into uniform flour, sprinkle a little dry powder, roll into a round dough, put the stuffing into the round dough, knead tightly, and knead into 18-20 small pleats, which is the blank of steamed stuffed bun.
4. Put the raw steamed buns in the drawer, steam them with boiling water, and serve.
Menu name
Pickled mustard tuber mixed with tofu
Making material
Material: Tofu (350g)
Accessories: mustard tuber (50g) preserved eggs (duck eggs) (60g).
Seasoning: soy sauce (8g), salt (1g), monosodium glutamate (3g) and sesame oil (10g).
manufacturing process
1. Cut this box of tofu into strips, cross-cut it with knives (2 cm apart), then cut it vertically (2 cm apart), and cut it to one side.
2. Cut mustard tuber and preserved eggs into pieces, put them in a bowl, add salt, monosodium glutamate, soy sauce and sesame oil, mix well and pour them on tofu.
Delicious mustard tuber
Raw materials: raw materials:
5000g of fresh mustard tuber, 0/000g of salt/kloc-,0/50g of Chili powder/kloc-,25g of pepper powder and 50g of white wine.
Method: Peel the mustard tuber, wash it, dry it in the sun, marinate it with white wine and salt for three or four days, take it out and control it to dry, mix the pepper powder, Chili powder and mustard tuber, and put it in a jar for 40 days.
Features: fresh, fragrant, crisp and tender, a good accompaniment.
Factors of production:
(1) Choose fresh mustard tuber.
(2) The jar must be sealed after it is installed.
Sweet and sour mustard tuber
Open classification: diet, life, cooking, recipes, processing.
Mustard tuber 100 kg cold boiled water 60 kg glacial acetic acid 2.4 kg clove 30 g cardamom powder 30 g ginger 6 g red pepper 200 g bay leaf 30 g cinnamon 30 g white pepper 40 g garlic 200 g sugar 18 kg.
manufacturing method
1. Put the prepared ingredients into acetic acid solution and heat at 80℃ for 65438 0 hours. Cool, filtering, heat to 80° C, adding white sugar, and dissolving to obtain sweet and sour aromatic liquid.
2. Soak pickled mustard tuber (cabbage head) in clear water for desalination, drain the water, and cut it into thin slices (2 cm wide, 5 cm long and 0.3 cm thick) with a knife. If you can't cut it into slices, you can cut it into shredded vegetables and minced vegetables.
3. Soak the cut mustard tuber in sweet and sour fragrant liquid, put it in a jar, and press it horizontally on the vegetable surface with bamboo slices to avoid affecting the quality of the vegetable slices. Cover the sealed jar mouth and it will turn into sweet and sour mustard tuber in more than 20 days. The longer the soaking time, the better the quality.
The product is crisp and tender, fresh, sweet and slightly salty, hot and sour and delicious.
Pork mustard tuber
Open classification: health, food, diet, life, recipes.
Pork150g, mustard tuber100g, sesame oil 50g, cooking wine10g, and appropriate amount of minced onion and ginger.
Making:
1. Wash and shred pork; Wash mustard tuber and shred it.
2. Put sesame oil in the wok, bring it to a boil over high fire, add shredded pork and stir-fry until it is 80% mature, add shredded onion and shredded mustard and stir-fry.
3. Finally, add cooking wine and Jiang Mo and stir-fry until cooked.
Tips:
Contains nutrients such as fat, protein, carbohydrate, calcium, phosphorus, vitamins and nicotinic acid, and can effectively prevent furuncle and rickets in children.
Note: mustard tuber itself contains salt, so don't add salt when cooking.