2. Dice carrots, cut green onions into onion segments, grab a piece of tofu with your hands to make tofu paste, and put it in the same pot. 3. Add 2g of edible salt, 2g of spiced powder, 1 g of chicken essence powder and 2g of sesame oil to the pot, then pour 3g of Chili oil and 2g of soy sauce for coloring. Only when you put the oil in can you taste it. After the seasoning is discharged, stir it evenly with a spoon and wrap it.
4. After the dough is mellow, there are many small round holes in the internal structure. Sprinkle a little wheat flour on the chopping board and take out the dough. First, knead and squeeze the air inside the dough. After the small round hole is kneaded, it is kneaded into slightly thick strips, cut into dough pieces, gently pressed into cakes by hand, and rolled into slightly thick buns.
5. Take out the rolled dough, put it into the stuffing, and use a spoon to confirm that the stuffing is true. Pick up the rolled dough and fold it back bit by bit. Keep rotating between your hands, so as to wrap each steamed stuffed bun, leave some space for each steamed stuffed bun, and cover the fresh-keeping bag for secondary fermentation 10min.
6. After10 minute, steam the steamed bread with water, first spread a layer of wet cotton cloth, let the water boil, then add the steamed bread, and steam it on medium heat 15 minute. 15 minutes The steamed stuffed bun is cooked, so you don't need to open the lid. Turn off the fire for 2 minutes and open the lid. 7. Well, this salty and delicious Chili oil tofu bag is ready.
1. Prepare a basin in advance, put in 300g whole wheat flour and 3g yeast, pour in boiling water with the temperature not exceeding 30 degrees, stir with chopsticks to make flour wadding, and then put in 5g edible oil. The purpose of pouring cooking oil is that dough will not stick to hands, and custard sauce will be better. When the dough is smooth, cover it tightly and put it in a warm place for fermentation 1 hour.
2. Prepare a handful of sweet potato vermicelli in advance, soak it in warm water in advance, and chop it when it is soft. Cut a handful of green onions into pieces, then chop chopped green onions and 300g pork belly, put them all into a pot, add 2g edible salt, 2g thirteen spices, 3g oil consumption, 3g soy sauce and 3g sesame oil, and stir them evenly with a spoon for later use.
3. After1hour, the dough is already very mellow. Look at the dough with your hands. It's full of honeycomb eyes, which means it's very mellow. Sprinkle some wheat flour on the slate, take down the dough, put it on the slate, knead it for a while, let the air out, knead the dough into strips and cut it into small doses with uniform size.
4. Press it on the slate and roll it into a dough, but don't roll it too thin. After rolling one by one, hold the rolled dough in your left hand, dig some dumpling stuffing with a spoon and put it on the rolled dough. The left hand and the right hand are squeezed like jiaozi, and wrapped into a big jiaozi. 5. After all the packages are finished, remove the electric baking pan, brush a layer of cooking oil on the electric baking pan, and put the jiaozi into the electric baking pan one by one after the pan is hot. After putting everything in place, pour in a little batter. The amount of batter is appropriate to cover the bottom of jiaozi. Cover tightly and cook for eight minutes. 6. Eight minutes later, the fried bag with the lid opened is cooked, and the batter in the bottom pot turns golden yellow, and the taste is crisp and delicious. 7. Well, this simple fried bag is ready.
Sauced pork bun 1. Prepare 300 grams of wheat flour in advance, put it into the pot, pour 3 grams of yeast and 3 grams of white sugar, add warm water above 30 degrees while stirring, stir until flour is flocculent, knead it into dough, knead the dough continuously, cover it tightly, and put it in a warm place 1 hour. 2. Prepare a carrot in advance, cut it into silk first, and then cut it into grains. Appropriate amount of Pleurotus ostreatus, first cut into silk and then cut into granules with a flower knife. A onion, cut into sections and cut into hard particles.
Oil is consumed in the pot. When the oil is cooked, fry it in the onion. Then pour in carrots and stir-fry until the carrots are scattered in the basin. 4. Reuse oil in the pot. When the oil is boiled, add onion and Pleurotus eryngii, fry for 1 min, and then pour out. Stir-fry minced meat in the same way until it is broken, add 2 grams of edible salt, stir-fry until fragrant, and sprinkle it into the basin.
5. Prepare a cauldron, add two spoonfuls of bean paste and one spoonful of Pixian bean paste, add 3g of soy sauce king, 2g of chicken essence powder, 2g of thirteen spices and 3g of oil consumption, stir well with a spoon, then add the fried meat foam, Pleurotus eryngii and carrots, and stir well. 6. 1 hour later, the dough is already very mellow. Sprinkle a little wheat flour on the chopping board, take out the dough, knead the air first, then knead the honeycomb into strips, cut the dough into small pieces, roll it into slightly thick cakes with a rolling pin, and roll it out one by one.
7. Take out a rolled cake, put it into the stuffing, make the stuffing according to the facts with a spoon, pick up one side of the rolled dough and wrap it into buns. According to this method, all the fillings are wrapped, and the fresh-keeping bag is tightly covered before making alcohol 10min. After 8 10min, steam the steamed bread with water, first spread a layer of wet pure cotton cloth, let the water boil, then put it in, and steam it on medium heat 15min. /kloc-after 0/5 minutes, turn off the fire, stop for 2 minutes, then open the lid, take the steamed stuffed bun down and put it on the plate to eat. 9. Well, this delicious sauce-flavored carrot meat bag is ready.