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Method for making lotus leaf cake with plum sauce
Lotus leaf cake method 1,

material

400g medium gluten flour, 200ml boiled water,15ml cold water and 30ml olive oil.

working methods

1: Put the flour into a large bowl, pour boiling water, and stir with chopsticks to make it coagulate into blocks.

2: Let it stand and cool to avoid burning hands, add cold water to increase Q degree, and knead the dough until smooth.

3: Relax 15 minutes, divide into 16 portions, and press each portion into a circle with the palm root. Brush with olive oil, sprinkle with a thin layer of powder and brush with olive oil.

4: The oil surface faces the oil surface, and the two stacks are divided into 8 groups. Roll it into a round sheet.

5. When the pot is hot, just put the cake in. You can directly slide the crust by hand to make it evenly heated. Observe that the cake crust is turned over when it is lifted, and the reverse side is cooked when it is lifted.

6: Tear the cake into two pieces when eating, and each piece is wrapped with shredded pork and onion in Beijing sauce.

Practice 2,

material

Dali muscle 1, dried bean curd 1, 2 carrots, 4 garlic cloves, Philippine yellow 1, auricularia auricula 1 small box (compressed), mung bean sprouts 1.

working methods

1: Shred pork, first add water and stir until it absorbs water, then add soy sauce, egg liquid and white powder and stir evenly, and finally add a proper amount of edible oil to marinate for about 30 minutes.

2: Wash the yellow and cut into sections, shred the carrots, mince the garlic, cut the dried bean curd into four pieces horizontally, and then cut it straight into shreds. Put the cut dried bean curd into the pot, add water and soy sauce and cook for about 10 minutes, so that the dried bean curd is very tasty and has a little sauce flavor.

3: Boil a pot of water and add a proper amount of salt, and blanch the sprouts and auricularia auricula. Don't blanch for too long, so as not to lose the crispness of the sprouts.

4: Pour oil after the pot is hot, and the amount of oil should be more. First, oil the shredded pork. When the oil temperature is high, you can put the shredded pork, and the meat with chopsticks will soon open. Take out the meat immediately after discoloration.

5: The oil in the pot continues to pass through dried tofu and shredded carrots. Then pour it out and drain the oil.

6: Stir-fry the minced garlic with the remaining oil in the pot until fragrant, then stir-fry the sprouts and fungus a few times and stir well.

7: Add shredded pork, dried bean curd and carrot, stir fry quickly, season with soy sauce, salt and sugar, and finally sprinkle some dry white powder and mix well as a thickener. Put it on a plate.

Beat the eggs evenly at 8:4, and add a little white water to the egg liquid, so that the fried egg skin is not easy to break. Fry the egg skin with a little oil, without turning it over, as long as the egg juice is cooked.

9: Cover the egg skin on the fried dish and put on a hat. This dish is ready. If frying eggs is troublesome, you can stir-fry the eggs a little and fry them with all the ingredients to become moo Shu pork. Anyway, the English translation of the dish with a hat is moo Shu pork with Beijing flavor.

10: Lotus leaf cakes can be prepared in advance. Add salt into boiling water and stir well. Pour the salt water into the flour and stir it with chopsticks to form a floccule.

1 1: When the temperature drops slightly and it is not hot, knead the dough into three colors and put it in a fresh-keeping bag for 30 minutes.

12: Cut the proofed dough into equal parts, and put the other part in a fresh-keeping bag. Knead the dough into long strips and cut into small doses of 16. Sprinkle some dry powder to avoid sticking.

13: preliminarily roll the dough into dumpling skin. At this time, you can boil the water first and prepare to steam in the pot. Then take a noodle and roll it as thin as possible until it is about 6 inches round, so thin that you can see your fingers through the light when you put it on your hand.

14: Put the rolled cake on a plate, put it on a steaming rack, turn to medium heat, cover it and steam the cake.

15: Then start to roll the second cake, put it on the first one and steam it together without taking out the first one. So until 16 rolls are steamed.

16: Tear the cakes one by one while they are hot, so that they won't stick together.