2. Knead the dough into a smooth dough by hand, cover it with a wet cloth and put it in a warm place for fermentation.
3. Filling materials. It's like frying a plate of ants in a tree in peacetime.
4. Cook the vermicelli and drain. Cut lean meat into powder, add old cooking wine and chicken essence starch for curing.
Other ingredients are shredded separately and fried into minced vermicelli.
Just ferment the dough to double or triple the size.
6. flatten the dough, knead it into long strips and cut it.
7. Sprinkle flour on the panel, cut the medicine downward, dip it in flour, flatten it with the palm of your hand, and then roll it into circular slices with a rolling pin, and roll it out one by one.
8. Pack meat stuffing.
9. Put a semi-wet cloth on the steamer, pour a proper amount of boiling water into the steamer, and put the steamed bread on the steamer for the second time.
After the fire starts, turn to medium heat for steaming 15 minutes.
1. Material: carrot, vermicelli, tofu, shrimp skin, flour, yeast; Seasoning: salt, cooking oil and chopped green onion.
2. Soak the vermicelli in warm water and chop it; Soak shrimps in warm water for 5 minutes and wring out the water;
Wash and peel carrots and cut them into small pieces for later use.
3. Chop the tofu and soak it in light salt water for 5 minutes. Drain the water for later use.
Soaking in light salt water can make tofu more resilient.
4. Put oil in the pot and stir-fry diced carrots thoroughly in the pot for later use.
5. Put all the materials into a container, add salt and chopped green onion, and stir well.
6. Take the prepared flour as the ingredient, pack the stuffing into a bag and pleat it into a steamed stuffed bun blank.
7. Put the carrot slices into the steamer, put the wrapped buns and steam for 15 minutes.
1. Appropriate amount of white flour, corn flour is one third of the amount of white flour, and then stir evenly.
2. Half a bag of yeast is melted with warm water, and then slowly poured into flour to form pimples first.
3. Knead the small dough into a big dough until it opens.
4. After two hours, it will ferment like a honeycomb eye, indicating that the face is open and can work.
5. Cut three fat and seven thin plums or streaky pork into slightly larger diced meat.
6. Add thirteen spices, soy sauce, sugar, chopped green onion, Jiang Mo, a piece of tofu and a little tofu soup.
7. Stir well and let stand for 40 minutes to taste.
8. Cut the cabbage into pieces
9. Blanch the vermicelli and chop it up.
10. Chop Chinese cabbage, squeeze dry and mix with oil.
1 1. After the cabbage is mixed with oil, put the shredded noodles into the cabbage, then add the diced meat and mix well.
You can add some salt according to your personal taste.
12. Knead the cooked noodles and exhaust them.
13. Knead until the dough is smooth, and then let it stand for 15 minutes.
14. Knead the dough to a suitable thickness.
15. Cut into batter with similar size.
16. Roll up the cake, fill it and wrap it.
1. Put yeast in flour, add water to make dough, and then ferment.
2. Cook the vermicelli in a water pot until it becomes soft, remove the cold water, drain the water, and cut it into sections for later use.
3, green flowers, ginger and garlic are also chopped.
4. Put oil in the pot. When the oil is hot, add minced garlic, Jiang Mo and chopped green onion and stir-fry until fragrant. Turn off the fire.
Add minced meat and vermicelli, chopped green onion, salt, soy sauce, soy sauce, white pepper and sesame oil, and stir well to form stuffing.
5. Make the hair into dough twice as big, knead it into long strips, divide it into several small extruders, flatten it and roll it into round pieces.
Wrap stuffing and buns, wrap them one by one, put them in an oiled steamer, wake them 15 minutes, and fire.
After SAIC, turn to medium heat and steam for about 20 minutes (mainly depending on the size of steamed buns). Turn off the heat after steaming, stew for 2-3 minutes and then lift the lid.