steamed bread
Prepare 500g of flour, 250g of water and 6g of yeast, which can be prepared according to this ratio.
Put the flour into the pot, add yeast and mix well, pour in water and stir it into a flocculent shape, then knead it into smooth balls and ferment it for half an hour at room temperature (this is a faster way for Aauto, if it is not from Aauto, you can live the flour one day in advance and ferment it one night).
Knead the fermented dough out of the air, then divide it into small doses, knead it into the shape of steamed bread, and finally steam it in a steamer for 20 minutes.
Steamed steamed bread is best when it is hot, and with some side dishes and porridge, it is a good breakfast.
Steamed twisted coil
The steps before fermentation and exhaust are the same as those of steamed bread.
Roll the air-conditioned dough into pancakes, coat them with rapeseed oil and sprinkle turmeric powder, then roll them into long strips from the side like a towel roll and divide them into equal parts.
Divided into equal parts, the preparation can be made into the shape of flowers, or it can be directly steamed in a steamer for about 20 minutes.
deep-fried dough stick
The material is the same as steamed bread, egg 1, butter 10g. Mix all the ingredients together, keep the dough smooth, and put it in the refrigerator for fermentation overnight.
Knead the dough a little, then divide it into equal strips, put two small strips together, and then press a seal in the middle with chopsticks.
Put the prepared noodles in oil, straighten them before frying, keep the oil temperature at 150℃ to 160℃, fry until both sides are golden, and then take them out.
A delicious breakfast is enough with your own squeezed soybean milk.
pie
The steps before fermentation and exhaust are the same as those of steamed bread.
Regarding stuffing, take leek eggs as an example. Prepare a handful of leeks, wash and drain them, cut them into sections of about 1.5cm, fry the eggs and let them cool for later use. Put chopped leeks and eggs into the pot, sprinkle with appropriate amount of salt, pepper, tasteless and peanut oil and mix well.
Divide the dough into equal parts, then roll it into thick middle and thin sides, put the mixed stuffing on the dough, wrap it together like a steamed stuffed bun, and then turn it over and flatten it.
Put cold oil in the pot and burn the oil until it is 70% cooked. This kind of oil is not much at the bottom of the pot. Add the cake, fry it slowly, and then simmer over medium heat. The last two sides are golden and slightly burnt, and they can be taken out.
shrimp dumpling
Prepare dry powder 500g, raw shrimp 400g, cooked shrimp 100g, fat meat 125g, lard 90g, shredded bamboo shoots 125g, salt 23g, sugar 15g, sesame oil 5g, monosodium glutamate 10g and pepper.
Put the corn starch into a pot, add 10g salt and stir it evenly, then pour it into boiling water, stir it with chopsticks while rushing, stir it into a flocculent shape, then knead it into a smooth dough, divide it into equal parts while it is hot, and then press it into thin skin.
Chop shrimp into paste, soak shredded bamboo shoots until soft, blanch, rinse, chop, put raw shrimp sauce into a basin, add the remaining salt, stir with chopsticks, stir until it is gel, add the remaining cooked diced shrimp, diced lard, shredded bamboo shoots, and then add sugar, monosodium glutamate, sesame oil, etc. And evenly stirring to obtain shrimp dumpling stuffing.
Then pinch the skin left and right, wrap it in stuffing, knead it into a curved comb-like jiaozi shape, and steam it in a steamer for about 8 to 10 minutes.
Steamed vermicelli roll
Make stuffing first.
Prepare leek 100g, minced meat 50g, one egg, salt and pepper, and light soy sauce.
Stir-fry the eggs, then stir-fry the minced meat in another pot, add salt and pepper, stir-fry with soy sauce, stir-fry the chopped eggs and chopped leeks together for a while, and put them in a basin for later use.
Make skin
Prepare rice rolls special powder 150g and water 150g, stir them into paste, prepare a steamer, put a flat bottom plate in it, and pour the paste, not too much, just passing through the bottom of the pot.
After boiling for three minutes, take out the plate and soak it in cold boiling water for a while, then peel off the skin, add a proper amount of stuffing and roll it up.
Then dip in some soy sauce and you can eat it.