However, people are often like this. Once the "comfort zone" is established, it will become lazy. Because I don't have to get up early, I often pinch to go to work.
The alarm clock rang and my mother called, but I still couldn't get up. Finally, I got up, worked hard slowly, and found that I had no time to eat breakfast at home. My mother can only give me all kinds of dislikes, and then silently give me a handful of change to buy breakfast.
Fortunately, there are many breakfast shops in front of my house, such as Shandong miscellaneous grains pancakes, fried ones, fried dough sticks, soybean milk ... and my favorite is definitely Barbie steamed bread, which is cheap. At that time, it was only 1 yuan, and I could eat enough with a 2 yuan money; Convenient, don't wait to buy, pick it up and go; Delicious, you can eat hot steamed bread when you buy it. There are many kinds of meat dishes.
Now the price of Barbie steamed bread has gone up, and there are more and more varieties, such as rattan pepper chicken, dried bamboo shoots, sour beans and spicy vermicelli ... but I still like light and delicious mushrooms and vegetarian dishes best.
As a foodie, you should not only know how to eat, but also know how to do it. What you buy outside is always not as good as what you do at home. The process of tossing yourself is the happiest. Finding happiness in tossing is the true meaning of life.
Study the recipe, consult experts, improve the formula, and add golden lard residue to the green mushroom vegetable bag, which is perfect. The skin is thin and stuffed, soft and delicious, with endless aftertaste, which makes people love and hate. A pot of steamed bread was baked, and the whole family scrambled to eat it.
Oh, my God, I'm going to be late. ......
Dough: medium gluten flour (steamed bread flour) 800g, warm water 450g, yeast 10g, baking powder 10g, and proper amount of sugar.
Stuffing: about 3 kg of green vegetables, appropriate amount of dried mushrooms, appropriate amount of lard residue, appropriate amount of sugar, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of sesame oil and appropriate amount of water starch.
Step: 1. Soak mushrooms in advance, and chop the soaked mushrooms. The lard residue is fried in advance.
2. After mixing and stirring flour, baking powder, sugar and yeast, pour in 1/3 warm water, stir into snowflake flakes, add the remaining water, pour it on the table after stirring, and knead until the surface is smooth.
3. Cover it with a wet cloth and put it aside to wake up slowly.
4. Boil water in the pot, put a spoonful of salt after the water boils, blanch the washed vegetables in hot water for 5 seconds, and soak them in ice water immediately after taking them out.
5. Take out the vegetables, chop them up, and squeeze the water with gauze.
6. Pour more oil into the pot, saute diced mushrooms and lard residue, sprinkle sugar, salt and chicken essence to taste, and pour in starch to thicken. After the fried diced mushrooms and lard residue are cooled, pour in vegetables and finally pour in sesame oil and mix well.
7. When the dough is twice as big, you can knead it. Divide the dosage, each dosage is about 40 grams, roll the skin and wrap the stuffing with a rolling pin, and each stuffing is about 30 grams.
8. Wake up at room temperature for about 30 minutes after wrapping. Boil water in a pot. After the water is boiled, put the steamed bread on the drawer cloth, steam it for about 10 minutes, and turn off the fire for about 3 minutes. Finally, open the lid and enjoy.