Yesterday, I went to the supermarket to buy vegetables and rations necessary for next week's life. Because I was too busy at work, I prepared everything for next week's food and drink one week in advance. Flour at home is more durable and convenient to store. Compared with cooking, the method of pasta is simple, and cooking a pot can satisfy the appetite of the whole family, and pasta is more satiety-tolerant than other staple foods, because pasta is slow to digest and contains a lot of starch. The following small series will share 9 kinds of classic pasta practices for everyone. Friends who like pasta can learn to do it!
Fried small flower rolls
1. Add yeast, a little salt and white sugar to the flour. White sugar can promote the rapid fermentation of dough, and salt makes the dough have a little bottom taste. Pour in warm water of about 45 degrees, mix well, and then add a small amount of water several times according to the hardness of the dough until the hardness of the dough is suitable, and then knead it into dough.
2. Cover the kneaded dough with a clean wet cloth or plastic wrap, or it can be a glass lid. In short, don't leak air, which is convenient for observing the state of dough, and ferment it twice as big in a warm place.
3. The dough is fermented to twice the size, and the dough will not shrink when poked with your finger in the middle, indicating that it is just right. Take it out, put it on the chopping board, knead it evenly and exhaust it. Roll the dough thin with a rolling pin and arrange it into a rectangle. Spread a layer of oil evenly on the dough and sprinkle with salt and pepper powder and Chili powder.
4. Fold the dough sheet again, and press it gently by the way, so that the roll is tighter. Roll it into a long strip, lift both ends with both hands and stretch it slightly, and tidy it evenly. Cut the noodles into several dough pieces with uniform size, and the dough pieces should be as small as possible, so that the noodles are easy to be cooked and the taste is more crisp.
5. Pick up the flour paste with both hands, stretch it slightly at both ends, and then twist it into a twist.
6. Make the green bodies in turn, put them in a non-stick pan, cover the lid and wake up until the volume becomes twice as large.
7. After the flower roll embryo is fermented, pour a little oil on the side of the pot, turn it to low heat, fry it with low fire all the time until the bottom is light, then pour in half a bowl of boiling water along the side of the pot with a gap, cover the lid and continue frying. You can't pour too much water. Steam is made to fry the rolls as soon as possible.
8. until the water is dry and the bottom is golden, sprinkle with black sesame seeds and shallots. The bottom is crispy and delicious.
Fried udon noodles
1. Shanghai green peeled and cleaned.
2. Beat the eggs, add 2 tablespoons of oil to the pot, heat them, pour in the egg liquid, stir fry with a shovel or chopsticks after solidification, and take them out for later use.
3. Boil udon noodles for 2 minutes, then remove the supercooled water and drain the water.
4. Add 1 spoon of oil to the pot, add minced garlic and saute until fragrant, then add Shanghai green and stir fry.
5. Add udon noodles and stir fry together. Add 1 spoon oyster sauce, 1 spoon soy sauce and 1 spoon pepper to stir fry and color.
6. Stir-fry the eggs before taking out the pan, and take them out.
Zucchini fried dumplings
1. When the oil temperature is 60% hot, pour in the beaten egg liquid, and stir it in circles with chopsticks until it solidifies, so that the egg is broken and tender.
2. Chop the zucchini, add some salt, and wrap it with gauze to knead the excess water, otherwise it will be difficult to operate when wrapping it.
3. Soak the fungus in advance and chop it for later use.
4. Pour all the ingredients into a bowl, add 2g of salt, 3g of pepper, 1 spoon of oyster sauce, 1 spoon of Chili powder and mix well, and the filling is ready.
Step 5 put stuffing on the dumpling skin
6. Wrap it in your favorite shape (if you can't finish it in jiaozi, you can freeze it in the refrigerator).
7. Take a non-stick pan, heat it, pour a small amount of oil (just moisten the bottom of the pan), and drain it into the wrapped jiaozi. Fry for a minute or two until the bottom of jiaozi is golden yellow.
8. Take advantage of this gap to adjust the flour water, the ratio of flour to water is1:7, pour in the adjusted flour water, add the flour water, and the amount of water can be one-third or half of that of jiaozi. Cover the lid and turn to low heat and slowly fry (if there is too much water, the dumpling skin will be soft and prone after frying, one is unsightly, and the other is not crisp, which will affect the taste).
9. After the water is evaporated, a layer of coat will form at the bottom. At first, it is white. Pour in some cooking oil, and fry it in medium heat until the color of the coat is golden. Turn off the heat when there is golden crispy skin at the bottom of jiaozi.
10. The crispy fried dumplings with fragrant smell can be served.
Homemade pizza
1. Prepare flour 1 50g, baking powder 2g, sugar10g, salt 2g, corn oil10g, eggs1piece, and put 65g of pure milk into the bread machine.
2. It takes 15 minutes to form a smooth dough.
3. Spread a layer of oil on the pizza baking pan, roll the dough into the size of a mold, put it in the pizza pan, push the edge up by 1 cm, cover it with plastic wrap and leave it for half an hour.
4. Punch holes in the dough orderly with a fork and brush a layer of pizza sauce on the awakened pizza crust (there is pizza sauce practice at the end of the article)
5. Sprinkle a layer of mozzarella cheese, and put shredded onion, shredded green pepper, shrimp and smoked sausage.
6. Sprinkle a layer of mozzarella cheese.
7. Preheat the oven to 200 degrees in advance, put it in the middle layer and bake it first 15 minutes.
Flour cake with chopped green onion
1. Clean shallots and cut them into chopped green onion for later use.
2. Pour the flour, yeast, sugar, salt and pepper into the container and stir it evenly with chopsticks;
3. Add clear water several times, stir it into a batter without dry powder, cover it with plastic wrap and ferment until it is 2-3 times larger and there are many dense small bubbles on the surface.
4. Brush a thin layer of cooking oil in the pot, pour the fermented batter into the pot, then shake it left and right to adjust the batter until it is evenly spread, then cover the pot and fry it on low heat;
5. Shake the frying pan from time to time during the frying process to make it heated evenly, then pour a proper amount of cooking oil from the pan until it is golden, and then turn it over; Continue to turn on the small fire, cover the lid and fry the other side until the bread is pressed with a spatula and can rebound quickly.
Bake the two sides to golden yellow, evenly color the surface, take them out and put them on the chopping board, and cut them into small pieces with a knife for convenience.
Purple potato steamed bread
1. Peel and cut the purple sweet potato, cook it, press it into mud, and let it cool for later use. Put flour, purple sweet potato paste and dry yeast into a basin, mix well, add water to knead into smooth dough, put it in a warm and humid place for fermentation until it is twice as large as the original dough, knead the fermented dough until it is completely exhausted, and divide it into dosage forms with the size of 100g.
2. Shape the dough into the shape of purple potato.
3. Poke several eyes of different sizes with chopsticks.
4. Spray a little water on the surface and apply a little Oreo powder to create a purple potato soil part.
5. The cooked purple potato steamed bread is awakened again for 20 minutes. After waking up, steam in cold water on the pot and steam in high fire 15-20 minutes. Turn off the fire and simmer for 3 minutes before opening the lid.
Pumpkin lotus leaf clip
1. First, peel and wash the pumpkin, cut it into small pieces, put it in a plate, and steam it in water.
2. Put the steamed pumpkin into a cooking machine and beat it into mud, then leave it warm.
3. Put the pumpkin puree into a flour utensil, dissolve the yeast powder with a small amount of warm water, add it into the flour several times, stir it into a flocculent shape, and knead it into dough. Cover with plastic wrap and ferment to twice the size.
4. Take out the fermented dough, press and exhaust, and roll it into dough pieces.
5. Press out a round dough sheet with a round die.
Step 6 brush with a thin layer of vegetable oil
Step 7 fold the dough in half
8. Press out the marks with a clean comb, and then push each meridian into it with a toothpick, so that the shape of the lotus leaf will be more vivid, and stamp it with 10 minute.
Put cold water on the pot, continue to steam on high fire for about 15 minutes after the water boils. Turn off the fire, stew for about 2 minutes, and then uncover. Delicious and beautiful pumpkin lotus leaves are out of the pot ~
Vegetarian dragon
1. Prepare 300g flour, 3g dry yeast, warm water185g, 5g sugar and dough.
2. Put the dough in a warm place to ferment. When it is about twice as big, poke the dough with your hand. After poking a hole, it will not collapse or bounce, that is, it will be fermented.
3. Stir-fry the eggs and chop them, soak the vermicelli until soft and chop them, and chop them up for later use.
4. Clean and chop the water-controlled leek, put it in a bowl, add a spoonful of cooking oil, stir well and lock the water.
5. Mix all the ingredients evenly, and add 3g pepper, 1 spoon Chili powder, 1 spoon salt and 4g allspice powder for seasoning.
6. Take out the dough, exhaust it, roll it into a rectangle, spread the filling evenly, and leave a margin on the side.
7. Roll it up from the narrow side and pinch both sides to prevent the stuffing from overflowing.
8. Put the pot in cold water, cover the pot and ferment for fifteen minutes. It's about twice as much as it is now. Steam for 20 minutes on high fire, simmer for 5 minutes, cut and eat.
Pork belly and beans braised noodles
1. Wash and control water by removing tendons and breaking short pieces of beans.
2. Soak pork belly in clear water, soak in bleeding water, wash and cut into thick slices.
3. Hot pan cold oil, stir-fry pork belly until oil comes out.
4. Add 1 spoon bean paste, 1 spoon soy sauce and 1 spoon soy sauce and stir well.
5. Stir-fry the beans, pour in boiling water, add 1 spoon salt, 1 spoon soy sauce, onion, ginger, garlic, star anise, fragrant leaves, dried peppers, water and beans, and cover the lid.
6. Add noodles when the soup is obviously lower than the beans, otherwise the noodles will be cooked too soft. Cover the lid, bring to a boil, and simmer for 10 minutes.
7. You can use chopsticks to open the small mouth at the bottom of the pot to see if the vegetable juice is dry. If the soup is dry and the noodles are not cooked, add a small amount of hot water until the juice is almost dry and the noodles are cooked.