Exercise 1

Raw materials:

Dry yeast, warm water, sugar, flour, fragrant shavings, vegetable oil, pepper, oyster sauce, vegetables, salt, onion, sesame oil and ginger.

Steps:

Step 1: Mix all the ingredients of the dough, knead it into smooth dough, cover it with plastic wrap, and put it in a warm place for fermentation.

Step 2: Wash the mushrooms and cut them into thin slices, then chop them up a few times. Don't cut it too thin. Chop chopped green onion and ginger.

Step 3, pour oil in a hot pot and add chopped green onion to stir fry.

Step 4, add mushrooms, stir-fry until the silk is broken, pour out and cool for later use.

Step 5: Wash the vegetables and soak them in light salt water for 10 minute.

Step six, boil the water in the pot, put the vegetables in the boiled water, take them out and squeeze out the water.

Step 7, cut into filaments, not too thin.

Step 8: Add Jiang Mo, oyster sauce, pepper and salt into the cooled mushrooms and stir well.

Step 9: Add the chopped vegetables and mix well. Finally, add sesame oil and mix well. The stuffing is ready.

Step 10, the dough is fermented to double the size.

Step 1 1: Take out the waste gas and divide it into equal parts.

Step 12: Roll the dough into a slightly thicker dough with a thinner edge.

Step 13: Take a dough, add a proper amount of stuffing, and wrap it in a bag.

Step 14: Wrap all the bags in turn and cover them with plastic wrap for about 20 minutes. Put cold water on the pot, steam after the water boils 12 minutes. Turn off the fire and simmer for 3-5 minutes.

Step 15, the skin is soft and the stuffing is fragrant.

Tips:

Blanched vegetables must be drained. Xiangru also contains a lot of water, otherwise the water content of the stuffing is too high to be wrapped. Mushrooms fried in advance will taste better.

Exercise 2

food

400g of green vegetables, 4 mushrooms, 2 dried citrons, 300g of flour, 3g of yeast and warm water160ml;

Steps:

1. Add a little salt and cooking oil to the boiling water, so that the cooked dishes will be more colorful. Add the cooked vegetables for about 30 seconds, and blanch until the vegetables become discolored and soft. Don't bleach for too long. Take out cold water, chop it up, and then squeeze it dry.

2, mushrooms, dried diced incense, put into the pot and fry until broken.

3. Put all the ingredients together, add a little baking soda or edible alkali and stir well, so that the filling can keep green and not change color. Add sugar, salt, chicken essence, oyster sauce and sesame oil to taste, which can be adjusted according to personal preference.

4. Knead 300g ordinary flour, 3g yeast and warm water 160g into smooth dough, and cut it into balls without fermentation. I cut 1 1 pills, then rolled them into thin dough around them and wrapped them into bags. In fact, the primary fermentation method is adopted here, that is, the fermentation is carried out after the molding is completed, so that the molding is smaller, the fermentation is faster, and the kneading and venting are also omitted, which is faster.

5. After being wrapped, put it on a steamer and ferment for 30 minutes to 1 hour. It is enough to make it bigger and feel lighter. It must be fermented in situ here. The fermentation time is not fixed, which is directly related to the temperature, and the bag fermentation state shall prevail. We can boil a pot of warm water in advance, then turn off the fire and put the steamer on it, so that the temperature is high and the fermentation is fast.

6. Boil the water, steam it 10 minute, and stew for 2 minutes. Do not steam for too long. If steamed for too long, the filling will turn yellow. If you do the above, you can also make a green vegetable bag. The mushroom vegetable bag made in this way has soft foreskin, green and tender stuffing and is very delicious.

Tips:

The filling should be green and not discolored. First, the blanching time of vegetables should not be too long, just change color slightly. Second, adding a little edible alkali to the stuffing helps to keep it green; Third, the steaming time should not be too long, just steam on high fire 10 minutes. By doing these three things, you can basically steam the perfect mushroom and vegetable package in the breakfast shop.

Exercise 3

food

condiments

Appropriate amount of green vegetables

fragrant mushroom

Tofu right amount

Appropriate amount of garlic paste

condiments

Proper onion oil

Proper amount of sugar

Appropriate amount of oyster sauce

step

Wash the vegetables, fry them in boiling water, take them out with cold water, squeeze them dry and cut them into pieces.

Dice the mushrooms.

Dice the tofu.

Put all the ingredients in a pot, add salt, sugar and oyster sauce, and stir well.

Fermented dough.

Take it out and put it on the chopping board for exhaust, and divide it into small doses.

Roll it into a small disk with a thick center and thin sides, put the stuffing on it and wrap it in a bag.

Put it in an oiled steamer and bake it for the second time until the embryo becomes obviously larger.

Put cold water on the pot, turn to medium heat and steam 12 minutes, turn off the heat and steam for 3 minutes, and open the lid.