Cooking: There are many kinds of cooked pasta, which can be divided into more than 50 kinds, such as Lamian Noodles, who is as thin as hair, Youlong, who dances with a knife, and noodles with water. There are dozens of ways to make it, such as rolling, pulling, poking, peeling, pressing, kneading, pulling and sipping. In addition to wheat flour, there are sorghum flour, soybean flour, corn flour, buckwheat flour and naked oats flour. The seasonings range from chicken, duck, fish and fish to oil, salt, sauce and vinegar.
Steamed noodles: There are many kinds of steamed noodles, and corn flour was the most common staple food in the past. In the wheat producing areas around Jinzhong in southern Shanxi, steamed bread is eaten more. Steamed bread is divided into flower rolls, knife-cut steamed bread, round steamed bread, pomegranate steamed bread, jujube steamed bread, malt steamed bread and hard-faced steamed bread. Cereal steamed food includes roasted old man's oat noodles in Lvliang, Jinzhong, northern Shaanxi; Wuzhou Wutai has sorghum rice noodle fish, as well as steamed buns and steamed dumplings. Raw materials:
Cocoa dough: cocoa powder 5g, flour 125g, sugar 12g, milk 65g, yeast1g.
Original dough: flour 125g, sugar 12g, milk 65g, yeast1g.
Exercise:
1, the raw materials are put into the container;
2. Knead into a ball;
3. Put the cocoa dough material into a container;
4. Knead into a ball;
5, cover the lid and wake up twice as big;
6. Then lick it;
7. Press the two kinds of dough into a rectangle with a dough press.
Steamed bread made of smooth dough is smooth, so it is a very simple method to use a dough press. If you don't have a dough press, you have to fold it several times.
8. Brush water on white flour;
9. Cocoa dough pieces are placed on white flour pieces;
10. Brush cocoa dough with water (water can prevent steamed bread from delaminating, which will make it easy to pull together);
1 1, and then roll up;
12, cut into small pieces;
13, spiral of each segment;
14, put it in an oiled steamer and make a big circle (be sure to wake it for a while, if it doesn't grow up, the steamed bread won't be too soft);
15, steam for about 20 minutes, turn off the fire for two minutes and then open the lid, which is the soft cocoa double color steamed bread. Raw materials:
400g pork stuffing, 400g purple cabbage, scallion, sesame oil, soy sauce, dumpling stuffing seasoning, salt, ginger, 500g flour and 260g clear water.
Exercise:
1. Stir the flour with water into a snowflake shape, then make a smooth dough, cover it with a wet cloth and let it wake up for a while;
2. After waking up, mix the stuffing with dough. The pork stuffing should be stirred in one direction and hardened, and some water should be added while stirring until the meat stuffing is full and hardened.
3, ginger diced, onion chopped green onion;
4. Wash the purple cabbage and cut it into small pieces;
5. Add ginger, onion and purple cabbage granules into the meat stuffing, then add dumpling stuffing seasoning, soy sauce and salt, stir evenly, and finally add sesame oil and stir evenly to make dumpling stuffing;
6. Knead the dough into long strips, cut it into small doses, roll it into skin, wrap a proper amount of stuffing in the skin, knead it into jiaozi, cook it in boiling water until it floats, order cold water several times in the middle, and take it out after cooking. Raw materials:
Ingredients: Lamian Noodles flour cake, bean sprouts, spinach leaves, chopped celery, onion and garlic.
Seasoning: salt, soy sauce, vinegar, sesame oil, vegetable monosodium glutamate, pepper powder, Chili powder and oil.
Exercise:
1, Lamian Noodles bread is cut into thick strips, kneaded into Lamian Noodles slightly thicker than chopsticks, and chopped with onion and garlic;
2. Take an empty bowl and put some ingredients at the bottom of the bowl: salt+soy sauce+vinegar+vegetable monosodium glutamate+sesame oil+pepper powder, not too heavy;
3, sit in a pot of boiling water, below, when the noodles are almost cooked, boil the bean sprouts and spinach leaves in the soup noodles for later use;
4. Coarse noodles must be cooked three times. After the noodles float, they will be fished into the bottom bowl together with the spinach leaves that have been watered;
5. Cover the noodles with chopped onion, garlic and celery, and spread the watered bean sprouts on the noodles. Finally, sprinkle a little Chili powder and a spoonful of hot oil. When eating, mix well. Raw materials: high gluten flour 100g, common flour 100g, yeast 3.5g, water 135g, oil 15g and salt 3.5g..
Exercise:
1. Mix yeast and water evenly, add salt and oil and mix well (Figure 1), pour in all flour (Figure 2), mix well (Figure 3), scrape off the edge of the basin with a scraper (Figure 4) and cover it;
2. Ferment to twice the size (Figure 5), sprinkle some flour (extra weight) on the chopping board, and take out the dough with a scraper (it will stick by hand), with the upper surface still facing upward; 3. Pat some flour with both hands, gently press the dough, fold it inward (like a bundle) (Figure 6-7), turn it over, fold it (Figure 8), put it in the pot (Figure 9), and cover it;
4. If you have time, you can repeat step 2-3 "Fermentation-Take out-Fold and turn over the pan";
5. send it to the refrigerator for refrigeration overnight;
6. Get up half an hour earlier than usual the next morning. You just need to take out the washbasin and warm it at room temperature, and then you can go back to sleep.
7. After about half an hour, take out the dough from the basin (Figure 10), gently press it evenly, and then gently roll it out with a rolling pin (Figure 1 1), not too thin; 8. Cover for 15-20 minutes (Figure12);
9. Heat the electric baking pan up and down at the same time, brush the oil on both sides (Figure 13), put in the bread, gently close the lid (Figure 14), and bake until the color is uniform and the side is elastic. Turn off the fire and get out of the pot at once. Raw materials:
1 colored pumpkin, proper amount of flour (more than pumpkin), 30g of sugar, 5g of yeast powder and proper amount of water.
Exercise:
1. Peel the pumpkin, remove the pulp and cut into thin slices;
2. Put the pumpkin slices into a heat-resistant container for steaming;
3. Add sugar while it is hot and stir;
4. Stir into mud;
5. Add flour after cooling;
6. Stir evenly;
7. Add yeast water (yeast is dissolved in warm water for 5 minutes);
8. Stir while adding water;
9. Ferment in a warm place;
10, generally twice as much as it;
1 1. Sprinkle dried cranberries on the surface;
12. Bring the steamer to a boil over high fire, and turn it down for more than 30 minutes.
Jiaodong big steamed bun
Stuffing: fresh moss, pork (three fat and seven thin), sweet potato vermicelli, black fungus, dried seaweed, onion and ginger.
Exercise:
1, pick and wash the moss, blanch it in boiling water, rinse it thoroughly immediately after taking it out, wring out the water and chop it up;
2. Dice pork, mix well with Jiang Mo, soy sauce, cooking wine and sesame oil, and marinate for 15 minutes; 3. Boil vermicelli with hot water until soft, supercool, drain and chop;
4. Soak the fungus in cold water in advance, blanch it with boiling water before eating, wash it, drain the water and chop it up;
5. Soak the dried seaweed in warm water until it becomes soft, take it out, use special kitchen paper to absorb the moisture of the seaweed, then put it in a hot oil pan for frying and take it out;
6. Mix the above raw materials, add chopped green onion, peanut oil, salt, soy sauce and monosodium glutamate and mix well.
Noodles ingredients: flour, yeast, water.
Exercise:
1. Dilute the yeast with warm water, add flour, stir it into a wet dough, then knead it into a smooth dough and cover it with a wet cloth.
2. When the dough is fermented and fluffy to twice the size, take it out, knead it evenly and exhaust it, and divide it into flour with the same size;
3. Suede and stuffing;
4. Cover the wrapped buns with a wet cloth and continue to simmer until the dough is fluffy and light;
5, hot and cold water can be put in the pot, and the fire will boil. Turn off the fire after 15 minutes, steam for 5 minutes, and boil.
Onion omelet
Raw materials:
1 carrot, 2 eggs, 200g flour, 1 onion.
Seasoning:
Salt 1/4 tsp, sugar 1/8 tsp, soy sauce 1/4 tsp.
Exercise:
1, break the eggs, and chop the carrots and onions separately.
2. Add water to the flour and stir it into a flowable batter.
3. Add seasoning and add eggs.
4. Add chopped carrots and chopped green onion and stir well.
5. Heat a little oil in the pot, turn to medium heat, pour in the batter and shake well.
6. Fry the omelet on both sides until golden brown.
7. After a little cooling, move the fried omelet to the chopping board and cut it into small pieces at will.
Steamed corn walnut cake
Raw materials:
75g of corn flour, common flour 155g, 40g of fine sugar, 3g of dry yeast, 5g of baking powder without aluminum, 5g of milk powder 10g, 240g of corn oil 10g of water, 6-8 red dates, 50g of raisins and 50g of cooked walnuts.
Exercise:
1. Soak red dates and raisins in warm water 1 hour. Wash the red dates, remove the core and cut into pieces for later use. Wash raisins and blot the surface moisture.
2. Put corn flour, common flour, fine sugar, dry yeast, baking powder and all other materials into a blender;
3. Add water to mix and stir into a slightly flowable batter, add most raisins and walnuts and mix well;
4. Pour it into a mold with salad oil on the inner wall, and smooth the surface slightly with an oiled spoon. I used a 6-inch cake mold;
5. Ferment in a warm and humid place to 2-3 times the height. I use the fermentation function of the oven to ferment in the oven;
6. Put the pitted red dates and the remaining raisins and walnuts on the noodles, rinse them in a pot with cold water, steam for 25 minutes after the fire is boiled, and then simmer for 5 minutes after turning off the fire;
7. After a little cooling, take out the mold as soon as possible and put it on a shelf to cool and disperse the internal moisture.
Fried noodles with tomatoes and eggs
Raw materials:
2 pieces of tomatoes, eggs, onions, beans, Lamian Noodles cakes, oil and water.
Seasoning:
Salt, sugar, vegetable monosodium glutamate, pepper, tomato sauce.
Exercise:
1. Wash tomatoes, cut them into small pieces, and marinate them with proper amount of salt and sugar. Wash the beans and cut them into sections obliquely. Break eggs and cut onions.
2, sit a pot of hot water, after boiling, Lamian Noodles. Turn down the heat. Don't pull the noodles too thin. It's better to fry them coarsely. After the pot is boiled, take the noodles out of the cold water.
3. Stir-fry the eggs when pouring oil in the hot pot, and take them out after molding. Stir-fry tomatoes with oil and chopped green onion, add a little tomato sauce, add red soup, stir-fry a little beans and add noodles.
4, stir fry, use a little salt, vegetable monosodium glutamate, pepper.
colorful noodles
Raw materials:
300g of flour, 40-50g of carrot juice, 40-50g of spinach juice and 40-50g of water. (You can add a little salt)
Exercise:
1, carrot peeled and cut into small pieces, and add appropriate amount of water.
2. Stir it into a paste with a blender.
3. Then filter with emery cloth.
4. Take the juice for later use.
5. After washing the spinach, cut it into sections and add appropriate amount of water.
6. Stir into a paste with a blender.
7. Filter with emery cloth.
8. Take the juice for later use.
9. 100 gram of flour, about 50 grams of water and a proper amount of salt are kneaded into dough.
10 In the same way, 100 grams of flour and about 50 grams of spinach juice and carrot juice are kneaded into dough. Everyone should sober up for a while. The white one in the picture is still awake.
1 1, and then roll the dough of three colors into a rectangle.
12, the three surfaces are arranged in sequence.
9. 100 gram of flour, about 50 grams of water and a proper amount of salt are kneaded into dough.
10 In the same way, 100 grams of flour and about 50 grams of spinach juice and carrot juice are kneaded into dough. Everyone should sober up for a while. The white one in the picture is still awake.
1 1, and then roll the dough of three colors into a rectangle.
12, the three surfaces are arranged in sequence.
13. Brush the first paste with water, then press the second paste, then brush the water, put the third paste, and then press it.
14. Trim the shape instead of using four sides.
15, and then cut into strips of about 0.4 cm, so that each strip will have various colors.
16, put some corn starch on your hand, and press each one separately, so that it will be easier to press when you enter the dough press.
17, all right, we're going into the dough press.
18, coming out of the mixer, isn't it a bit wide?
19, the picture on the left is once pressed.
20. How many times has the picture on the right been pressed?
Sugar cake
Raw materials:
Medium gluten flour 150g, water 150g, salt 2g.
Plastering:
A little oil and a little sugar for everyone.
Exercise:
1. Pour the flour into the container.
2. Add water and stir well.
3, the bottom of the pot is hot.
4. Then add the batter.
5. Smooth and round with a spatula.
6. The bottom will protrude after cooking.
7. Wipe with sugar and oil.
8. The finished product will be like the bottom of the pot. Hard outside and sweet inside.
Cannabis paste candy roll
Dough raw materials:
300g of flour,160g of water (preferably120g of water and 40g of milk, or all milk can be softer) and 3g of yeast.
For padding:
60 grams of sugar and 30 grams of sesame paste, diluted with a little oil.
Quantity:
Six.
Exercise:
1, the dough ingredients are fermented together to double the size.
2. Then knead it evenly and roll it into rectangular pieces.
3. Apply sesame sauce (when sesame sauce is refueled, stir it thinly and apply it).
Step 4 sprinkle with sugar.
5. Then roll it up from one side.
6. Roll and rub.
7, then divided into 12.
8. The two incisions are upward and joined together.
9. Extend the small dose.
10, turn it over and it will become a flower roll.
1 1, put down the oiled steamer and wake it up for 30 minutes, or put it on a pad cloth with silicone oil paper to wake it up for a big circle.
12, then steam for 20 minutes, turn off the fire and open the lid after one minute.
Local classification
Beijing: inby, honey twist, pea yellow, Aiwowo.
Shanghai: Fried buns, steamed buns in Nanxiang.
Tianjin: Goubuli steamed stuffed bun, fried cake with ears and eyes, boiled fish, wooden stick fruit and Guifaxiang big twist.
Shanxi: Wandering around, Daoxiao Noodles, pulling movies.
Xi 'an: Beef and mutton in soup, griddle helmet.
Lanzhou: Lamian Noodles, oil pan helmet.
Qinghai: Nail stickers and dog water.
Xinjiang: Grilled naan, mixed noodles, steamed dumplings, Daoxiao Noodles, Tintin fried noodles and Youtazi.
Shandong: pancakes.
Jiangsu: Roasted with scallion oil, soup dumplings, diced steamed buns and steamed dumplings with crab roe. Zhejiang: Shortcake, Chongyang Chestnut Cake, Shrimp fried eel Noodles.
Anhui: rescue, Huizhou cake, bean skin rice.
Fujian: oyster cakes, mountain floats, hand-grabbed noodles, and fixed-edge paste.
Du Xiaoyue Basket Noodles and Eel Noodles.
Henan: jujube guokui, sugar-burnt cakes, egg buns, blood tea, shredded chicken rolls and emblem noodles.
Hubei: Sanxian bean skin, Yunmeng fried fish noodles, Regan Noodles, Dongpo cake.
Hunan: brain rolls, rice noodles.
Guangdong: Chicken Pie, Preserved Egg Crisp, Frozen Meat Melaleuca Crisp, Cantonese Moon Cake, Crispy Lotus Bun, Stinky Bun, Pink Fruit, Thin-skinned Shrimp Dumpling, Yutu jiaozi, Dry Steamed Crab Steamed Dumpling, etc.
Guangxi: Brown meat, fried Mi Chong.
Sichuan: Egg Baked Cake, Longwonton soup, glass steamed dumplings, Dandan Noodles, cold noodles with shredded chicken, and burning noodles in Yibin.
Guizhou: Wang Chang noodles, silk dolls and Yelang noodle fish.
Yunnan: burning bait blocks and the like.
In addition, there are a large number of ethnic minority foods, which greatly enrich the connotation of China cooking culture.
spaghetti
As early as the Middle Ages, spaghetti had different shapes and sizes, and this feature has been maintained to this day. /kloc-In the 5th century, the technology of making noodles spread to other parts of Italy. One method of making macaroni handed down at that time was to add rose water to the dough. 1574 established a guild called noodle producers association, and 1577 also formulated the articles of association of noodle chefs. For centuries, Italians have always regarded cooking spaghetti as a serious matter.
Until the17th century, spaghetti has always been a delicacy enjoyed by the rich. Later, a mechanical dough press appeared in Naples, which reduced the production cost and made it possible for ordinary people to eat spaghetti. Almost all the poor people in Naples eat noodles, so some people call them macaroni eaters. /kloc-In the late 20th century, new machines for mass production of noodles appeared, and the types and shapes of noodles became more and more abundant.
Pasta must be served with sauce. The earliest sauces were lard and cheese, while the rich used sugar and cinnamon. It was not until the19th century that tomato sauce became the seasoning of pasta.
Nowadays, pasta, including pasta that can be eaten in Beijing, is basically dried noodles. According to Italian law, dried noodles can only be made of hard wheat flour and water, and nothing else can be mixed. There are countless shapes of dried noodles, most of which are named after shapes, such as butterfly noodles; Shell surface; Spaghetti (spaghetti); Penne (tubular surface); Orrichiete (small ear noodles) is very similar to China's cat ear pasta.
On the contrary, fresh noodles often eaten in northern Italy are made of eggs and a special kind of wheat flour. In Beijing, typical fresh pasta is lasagna (fine noodles), spaghetti (thinner than lasagna) and noodles with stuffing. If spinach is added to the dough, the dough will be green. If cuttlefish juice is added, the noodles will turn black.
Stuffed pasta, such as jiaozi in Italy and jiaozi in Italy, is similar to our jiaozi and wonton. Wonton is generally square, while jiaozi is wrapped in a crescent shape, which is generally filled with spinach, whey cheese and meat, and some places use pumpkins. These stuffed spaghetti are usually eaten with dipping sauce, and jiaozi, Italy, sometimes goes with soup. In addition, there are baked pasta, such as lasagna, which is to spread meat, vegetables and sauces on the wide noodles; And cannelloni, who also poured sauce on the stuffed macaroni.
Spaghetti and sauce have a set of rules. The sauce should be hung on the noodles so that every bite can eat the sauce and noodles. On the contrary, it is very likely that the noodles are finished and there is a pile of sauce left in the bowl. Generally speaking, the principle of sauce selection is to use smooth cream sauce for long and thin noodles, such as spaghetti and flat noodles, and to use hollow or twisted sauce for meat pieces, such as penne (tubular noodles) and fusilli (snail powder). Of course, you certainly don't want the sauce to drown the noodles, especially the noodles with stuffing.
One of the biggest differences between China pasta and pasta is that pasta, including pasta with stuffing, is cooked very hard and chewy. This makes sense. If the noodles are cooked too badly, they won't get sauce. Because the flour used is different, fresh noodles don't have to be cooked as hard as dried noodles. If you go to a restaurant in Beijing to eat spaghetti or cook it at home, don't cook it.
anaphylactic shock
Exercise within 6 hours after eating pasta is fatal.
According to reports, this disease is medically known as "wheat-dependent exercise-induced anaphylactic shock." This is the first time that Dr. China reported to his colleagues in the world that China, like other countries in the world, also has patients with anaphylactic shock induced by exercise after eating pasta.
Wheat-dependent exercise induces anaphylactic shock, which means that patients who exercise within 6 hours after eating pasta can induce severe allergic reaction symptoms, while those who do not exercise will not have allergic reaction symptoms. No one has reported this disease in China in the past, but a few years ago, after two years of diagnosis and analysis, a patient with unexplained recurrent shock was finally diagnosed as "allergic shock induced by wheat dependence on exercise". In the following years, she and Dr. Wen Liping successively diagnosed dozens of such patients.
Anaphylactic shock induced by food-dependent exercise is a special type of food allergy. Patients who exercise within 6 hours after eating shrimp, celery, wheat and other foods will have serious allergic reactions, ranging from sudden itching, flushing, urticaria, laryngeal edema, dyspnea, asthma and other symptoms, to severe blood pressure drop and loss of consciousness. Because of the sudden onset, if you stay away from the hospital, once the rescue is not timely, it will lead to life-threatening.
In recent years, the global prevalence of food allergy has increased significantly, and the incidence of food-induced anaphylactic shock has also increased year by year. Wen Liping said that anaphylactic shock is a difficult disease and can be induced by many reasons. At present, the diagnosis of "food-dependent exercise-induced anaphylactic shock" in China mainly depends on doctors' detailed inquiry, comprehensive analysis and allergen examination. She reminded patients with anaphylactic shock to provide doctors with information about their food intake, environment and physical condition as much as possible before onset.