Taste: original flavor technology: steamed double-sided steamed bread making materials: main ingredients: corn flour (yellow) 300g, wheat flour 200g.
Seasoning: yeast 15g, alkali 1g double-sided steamed bread features: this kind of steamed bread is soft and nutritious. Teach you how to make double-sided steamed bread, how to make double-sided steamed bread is delicious. 1. Put corn flour and flour into a pot, add yeast and water to make hard dough, and bake the dough for later use.
2. Put enough dough on the chopping board, add edible alkali, knead it evenly, knead it into strips, divide it into about 50 grams, and knead it into steamed bread by hand.
3. Cover the raw steamed bread with a wet cleaning cloth, stew it for about 10 minute, then put it in a drawer every once in a while, put it on a boiling pot, steam it with boiling water for about 20 minutes, and serve. Pie-food phase grams:
Corn flour (yellow): corn should not be eaten with snails, otherwise it will be poisoned; Try to avoid eating with oysters, otherwise it will hinder the absorption of zinc.
The practice of cutting steamed bread with a knife introduces the cuisine and its function in detail: fine staple food
Knife-cut steamed bread making materials: ingredients: steamed bread teaches you how to make knife-cut steamed bread, which is the most basic form of steamed bread. If you want to make fluffy and soft knife-cut steamed bread, be careful not to knead it too much when kneading dough, so as not to destroy the activity of yeast and make the finished product not bulky enough. In addition, remember to put the raw embryo in a warm place to wake up.
1. Sprinkle a layer of dry flour on the chopping board and put the fermented dough on it.
2. Knead the fermented dough into strips with a thickness of 3 cm.
3. Cut the strip into sections about 3 cm wide.
4. Sprinkle dry flour on another container.
5. Put the raw embryos of the knife-cut steamed bread in one by one.
6. Wake up in a warmer place for 20 minutes. The practice of beef steamed stuffed bun introduces dishes and their functions in detail: home-cooked recipes.
Taste: Spicy technology: Steamed beef buns. Material: 450g of wheat flour.
Accessories: 50 grams of yeast, 5 grams of baking soda powder, 300 grams of beef (forelegs), 50 grams of celery and 50 grams of bamboo shoots.
Seasoning: 40g rapeseed oil, 35g watercress, ginger 10g, soy sauce 10g, salt 1g, 2g pepper powder, pepper 1g and monosodium glutamate1g. Teach you how to make beef buns, and how to make beef buns is delicious 1. Mixing flour, water and old yeast into dough, and fermenting;
2. Add baking soda to the fermented dough, knead well, cover with wet gauze, and simmer for about 10 minute;
3. Chop the beef into 0.5cm particles;
4. Cut the bamboo shoots and celery stems into 0.4 cm-big particles;
5. Douban is also ok;
6. Enlarge the fire in the wok, add rapeseed oil and cook until half cooked, add beef and stir-fry seeds, and add watercress to continue frying;
7. Stir-fry until the color turns red and fragrant, add Jiang Mo, bamboo shoots and soy sauce, and stir-fry for a while.
8. Add pepper, pepper powder, celery, refined salt and monosodium glutamate to make stuffing;
9. Knead the dough evenly, knead it into a round strip with a diameter of about 3 cm, tear it into 20 pieces, and press it into a round skin with the palm of your hand;
10. Wrap the stuffing, knead it into fine wrinkles at the closing place, and put it in a steamer;
1 1. Steam with boiling water for about 15 minutes.
The practice of delicious steamed stuffed bun introduces food and its function in detail: fine staple food.
Delicious steamed stuffed bun making material: main ingredient: 500g refined white flour.
Accessories: 250g lean pork, Chinese cabbage and leek.
Seasoning: salt, soy sauce, chicken essence, cooking wine, sesame oil, Jiang Mo, chopped green onion, baking powder. Delicious steamed stuffed bun features: juicy and tender, fragrant but not greasy. Teach you how to make delicious steamed buns. How to make delicious steamed buns to be delicious? 1. Knead flour into dough with baking powder and warm water. 2. Add Jiang Mo, salt, soy sauce and water to pork, and stir into stuffing (the amount of water depends on the meat quality). Stir it into a thick paste by one method, add Chinese cabbage and leek and stir it into stuffing. Finally, add chicken essence, chopped green onion and sesame oil and mix well; 3. Add the dough, add the stuffing, wrap it into buns, and steam it in a steamer.