Semi-scalded noodles are suitable for making jiaozi, pies, scallion cakes, pocket cakes and burritos.

1, jiaozi

Material preparation: 350g medium gluten flour, boiled water 100g, and 60g warm water. Leek, egg, shrimp skin, shrimp skin, oyster sauce, salt, sesame oil, Chili noodles.

Practice steps:

Knead flour and water into a smooth dough, cover it with plastic wrap and wake it up. Beat the eggs, heat the pot with hot oil, not too little oil, fry the eggs until they are cooked, then take them out and chop them up, and let them cool. Chinese chives, washed, dried and chopped. Add appropriate amount of sesame oil, mix well, add chopped eggs, dried shrimps, dried shrimps and appropriate amount of sesame oil, oyster sauce and salt.

All the materials are mixed evenly. Take out the proofed dough and prepare some flour to prevent adhesion. Rub the dough long and cut it into small pieces, which can be larger than the usual dumpling skin and convenient for filling. Roll the skin, wrap as much stuffing as possible and knead it firmly. Do it in turn. Put a proper amount of water into the pot, and put it into jiaozi to cook for about 10 minutes after the water boils!

2. Pie

Material preparation: medium gluten flour 350g, boiled water 100g, warm water 60g, salt, chicken essence, thirteen spices, light soy sauce, oil consumption.

Practice steps:

Take 300 grams of flour and add 5 grams of salt. The face is divided into two equal parts. Mix flour with cold water and boiled water respectively. Add cooking oil and knead the dough until smooth. Plastic wrap wakes up for 20 minutes. Cut your favorite vegetables and adjust the ingredients for later use. Divide the dough into equal parts, roll the dough into a circle, and then start filling. If the dough sticks to your hands, you can add a little cooking oil. Preheat the electric baking pan with a little cooking oil, put the wrapped pie into the pot, brush the oil at the top to lock the water, and turn it over until the bottom is golden.

3, scallion cake

Material preparation: Ingredients: flour, cold water, boiled water, oil, salt, pepper, white sesame and chives.

Practice steps:

Pour the flour into boiling water and stir it quickly with chopsticks. Part of the flour is boiled into a flocculent shape by boiling water. Add cold water and continue stirring. After no obvious dry powder can be seen, knead it into smooth dough by hand, then cover it with plastic wrap and wake it for 20 minutes. Knead evenly after waking up and knead into long strips. Cut into pieces. Then knead it into a dough of about the same size.

Wash the onion, wash the onion and cut it into powder, and put it in a bowl for later use. Roll it out with a rolling pin, the thinner the better. Spread homemade cakes on it and sprinkle with chopped green onion. Put a spoonful of peanut oil and salt and brush evenly, leaving space around. Don't brush oil, or it will leak oil when it is finally rolled up. Sprinkle shallots evenly. Then roll it up and roll it up again. Finally roll it into a round cake (not too thin). Put proper amount of peanut oil in the pot, heat the oil and add bread. Fry until golden brown on both sides.

4. Pocket cake

Material preparation: medium gluten flour, boiled water, cold water, vegetable oil and salt.

Exercise:

Put the medium-gluten flour into the basin. Half of the flour is divided into two parts, and the other half is poured into boiling water above 80 degrees, and stirred into a flocculent shape with chopsticks; The other half is poured with cold water at room temperature and stirred into a flocculent shape; The water absorption of flour is different, so the amount of water added can be one by one; The dough should be soft but not hard. Mix the two kinds of dough into a ball, knead it into a smooth dough by hand, cover it with a wet cloth, cover it, and simmer for at least 30 minutes. Don't knead the baked dough, divide it into 4 equal parts, and buckle the temporarily unused dough with a basin to prevent the water from evaporating.

Flatten one of the dough and roll it into a rectangular dough with a thickness of about 3 mm; Grease the dough evenly and sprinkle with a little salt. Roll it from top to bottom, cut a knife in the middle and split it in two. Insert both ends of the dough roll into the middle of the dough roll, so that the seal can form a layer. Adjust the direction of the dough roll, flatten it by hand, and then gently roll it into a rectangle with a rolling pin. Pour an appropriate amount of oil into the cake pan, put the blank into the pot, and first scorch one side to make it slightly yellow. Turn over and bake until both sides are golden, and the cake heart bulges out of the pot.

5.burritos

Material preparation: flour, ginger, garlic, onion, salt, oyster sauce, cooking wine, soy sauce, dried yellow sauce, sweet noodle sauce, chives, vegetable oil and shredded pork.

Practice steps:

Add 1.5g salt to the flour, stir well, slowly pour boiling water into one part of the flour, then slowly pour cold water into the other part of the flour, remember to pour water with chopsticks and stir until the flour is flocculent. Then knead it into dough and wake up.

Divide the awakened dough into agents with basically the same size, roll it into a piece similar to dumpling skin, and brush it with corn oil evenly. Brush the rolled dough evenly, cover it with plastic wrap, and wake it for 10 to 15 minutes. After the dough is proofed, press it repeatedly on both sides by hand, then roll it thin, and so on, and roll it gently on both sides. After the water in the steamer is boiled, steam for 10 to 15 minutes, and you can see that the dough bulges out of the pot. You'd better put on latex gloves and tear the dough one by one while it's hot.

Shred lean meat and grab it evenly with a little cooking wine, starch and vegetable oil for later use. Shred all kinds of vegetables, chop ginger, garlic and green onion for later use, and mix with proper amount of salt, oyster sauce, soy sauce, cooking wine, dried yellow sauce (or soy sauce), sweet noodle sauce, sugar and vinegar to make sauce. Add oil to the hot pot. When the oil is hot, add the shredded pork and stir fry quickly. Stir-fry chopped ginger, garlic and onion in a pot, then stir-fry the vegetables in a pot for a few times, then pour in shredded pork, stir well, pour in the prepared sauce, stir-fry until cooked, and sprinkle with chopped green onion.