beef, fat meat, ginger, onion, pepper oil, salt, sugar, radish (green radish or white radish), onion, carrot and self-raising flour

Practice:

1. Squeeze pepper oil

Heat the oil pan, sprinkle a few pepper, fry until it becomes discolored, and take it out.

2. Pinch the beef stuffing

Chop the beef and fat together, pour in the cooled pepper oil, and pour in the soy sauce, Jiang Mo, chopped green onion, salt and a little sugar.

cut a little onion into powder, cut carrot into powder, pour into the meat and stir.

shred the white radish (blanch with water after shredding the green radish), cover it with gauze, squeeze out the water, pour it into the meat, and stir well.

3. Bao jiaozi

self-raising flour mixes the noodles, rolls the skin, and fills in the stuffing. Take the dumpling skin with the tiger's mouth of the left hand (or right hand) and the forefinger, and push the stuffing in the middle with two thumbs, so that the thumbs are aligned in the middle of the third knuckle of the forefinger (the joint close to the palm), so that the perfect' Yuanbao jiaozi' can be wrapped. Therefore, please adjust the size of dumpling skin according to the size of your hand. Small hands can't wrap standard Dayuanbao dumplings (small Yuanbao dumplings are more lovely).

4. Water-fried buns

Grease the bottom of jiaozi one by one and put them in a frying pan. Heat on medium heat and fry until the dumpling skin rises slightly, such as white fat steamed bread. Pour a circle of water on the edge of the pot, buckle the lid and stew. Dried water and then drenched, then braised. Repeat several times, fry and take the plate.

white and fat ingots, golden bottom bumps, red and green meat stuffing, are fragrant and crisp when you take a bite, and even better when you dip them in Shanxi old vinegar and put garlic on them!

Tip:

Beef is very firewood, so be sure to put more fat.

material:

dough: 1 2/3Cup of all purpose flour, 1 teaspoon of baking powder, 19ml-2ml of warm water (not hot), 1 teaspoon of sugar, 1 teaspoon of fast rising yeast and 1 teaspoon of medium gluten flour;

stuffing: minced beef (3% fat), mushroom, chopped celery, eggs, Jiang Mo, minced garlic, chopped green onion, sugar, soy sauce, sweet potato powder and braised pork soup;

other auxiliary materials: cooked sesame, chopped green onion and olive oil.

another note: 1Cup=24ml, 1 tablespoon =15ml and 1 teaspoon =5ml.

Practice:

1. Put 1 and 2/3Cup of All purpose flour)1 and 1 teaspoon of Baking Powder)1 into a medium Lecou 3P salad basin and mix them evenly;

2: 1 tsp of sugar, 1 tsp of fast rising yeast and 1 tsp of medium gluten flour are evenly mixed, then 18ml-2ml of warm water (not hot) is added, evenly mixed and left to stand for 1-15min;

3. While stirring the material 1 with chopsticks, add the material 2 until the flour can't be seen, and knead it into a smooth dough;

4. Wipe a little water on the edge of the basin, cover it with plastic wrap, and place it in a warm and humid place until the dough is twice as big as before;

5. Add a proper amount of chopped mushrooms, chopped celery, eggs, Jiang Mo, minced garlic, chopped green onion, sugar, soy sauce and sweet potato powder into the small Leckou 3P salad basin, add braised pork soup while stirring, and finally stir in the same direction;

6. Divide the fermented dough into 12 small portions, each portion is rounded and rolled into a dough sheet with a thick middle and a thin edge, each dough sheet is wrapped with a proper amount of stuffing, closed into a bun shape, covered with plastic wrap, and placed in a warm and humid place for secondary fermentation for about 15-2 minutes;

7. Add a tablespoon of olive oil to the pan and heat it. Put the steamed buns fermented for the second time into the pan, leaving a little space between them, and pour in clear water that overflows 1/3 of the steamed buns.

8. Cover the lid. When the water boils, turn to medium-high fire and fry until the water is dry (squeak-squeak noise is heard), then turn to medium-low fire and fry for 3-5 minutes;

9. Leave the fire for 1-2 minutes before uncovering, and sprinkle with chopped green onion and cooked sesame seeds.

Tips:

1. This recipe can be used to steam steamed buns, rolls, etc. Please click here for details.

2. Regarding the stuffing, it is best to chop the stuffing with half-fat and half-thin pork (beef) by yourself, and other ingredients can be freely matched. If you like fried dumplings with rich soup, you can add a proper amount of pigskin jelly. Please click here for details.

3. Medium-gluten flour is common flour wrapped in jiaozi. Because the water absorption of flour is slightly different from place to place and the air humidity is different, 19ml-2ml of warm water is added as a reference value. Generally, it is observed while adding it. If the dough sticks to your hands slightly, a small amount of corn oil can be added to prevent sticking;

4. When fermenting dough, pay attention to cover it with plastic wrap and put it in a warm and humid place for fermentation. Generally, the second fermentation can only see that the steamed buns become 1/3 larger.

5. When the steamed buns are fried in the pot, the steamed buns will become larger due to heating, so there should be a gap between them, and it is best to use a transparent pot cover to facilitate the inspection of the situation in the pot;

6. The whole frying process should be changed from a big fire to a small fire, and the frying should be done step by step, so as not to burn blindly to avoid frying;

7. In addition, the cheese makers living in North America should pay attention to the fact that there are many kinds of fast baking powder in the supermarket, and the dough fermented by different kinds is slightly different. It is recommended to use the downstairs one, which can not be used up at one time. For the domestic cheese, Angel yeast can be used, and the effect is just as strong.

The local famous food-Lijin Fried Bag Material:

Appropriate amount of flour, baking powder, water, leek, pork, shrimp, salt, monosodium glutamate, spiced powder, sesame oil and vinegar

Practice:

1. Add baking powder and flour with warm boiled water, knead the flour and let it stand. Dice the meat, add Jiang Mo, oil consumption or soy sauce (the real Lijin fried bag contains a special noodle sauce, which is rarely cooked now) and thirteen spices for 2 hours. Wash leek, control the moisture, cut it, pour oil and stir. Then add the marinated meat stuffing, add salt, sesame oil, monosodium glutamate and vinegar (just add as much as sesame oil, which is really not small) and stir well. It's not the same as the real fried dumplings here. The real Lijin fried dumplings, meat and leeks are placed separately, with oil and seasoning in the meat and nothing in the leeks. Therefore, the color of leek is still green when it is out of the pot, and the taste inside the meat will be immersed in leek. This may also be related to the noodle sauce with bacon, so let's just mix it evenly!

2. remove the head and shell of the shrimp for later use. My family all like to eat seafood. Adding a shrimp to each steamed stuffed bun will make it delicious. If you don't like shrimp, just use the stuffing. ) when the dough is ready, knead the dough and break it into small doses. Straw skin, steamed stuffed bun. Wrap it round and long as you like. My niece likes to eat pure meat stuffing, so I wrapped two kinds of stuffing, the long one is meat, and the round one is leek.

3. The steamed stuffed bun is wrapped, and now it's ready to fry. Mix the batter. Pour water into a container, add a little flour and stir until there are no dry flour particles. (Actually, there is no special requirement for this. It can be thin and thick, but it is too thick to dry thoroughly. Put a little oil in the pan, put the steamed buns in the pan, fry them for a while, and then pour in the prepared batter (just cover half of the steamed buns, not too much, especially the steamed buns stuffed with leeks, or the leeks will be black and over when the water is dried).

4. Cover with a big fire, and when the batter is almost dry, turn to a small fire, and slowly dry it, so that the bottom will be golden (in our hometown dialect). If you don't know the heat well, you can turn it over with a shovel to see if the bottom has turned golden. It is best to control the whole process in 15-18 minutes. Invert the plate on the pot, quickly turn the pot upside down, and invert the steamed stuffed bun on the plate so that the golden side is up. Done!

material of Shanghai fried dumpling:

15g of dough, 3g of stuffing, 15g of sesame oil, 3g of soy sauce paste, 16g of cabbage powder, 2g of chopped green onion, 1g of Jiang Mo, 8g of salt and 8g of water

Practice:

1.

2. stir the cabbage powder and the rest of the stuffing materials in the method 1 until they are sticky and gelatinous, and then put them in the refrigerator for cold storage.

3. Take 3 grams of olives from the dough to form a round dough, and then take a proper amount of meat stuffing from the method 2 and wrap it in the round dough.

4. Take a pan, heat the pan, pour a little salad oil into it, pour it into the steamed stuffed bun made in Method 3, then pour in flour water mixed with flour and water at a ratio of 1: 15, cover it, and cook with low fire, about 6? 6? 58 minutes after the water boils, sprinkle with white sesame seeds, then cover and continue to cook until the water is dry, so that the bottom of the steamed stuffed bun is crispy and golden.

The materials of the radish stuffing in water-fried package:

25g of pork stuffing, 25g of fermented dough and 1 radish with white skin

Practice:

1. Add yeast to 25g of flour, Ferment in a warm place, add onion and ginger, soy sauce, peanut oil, sesame oil, chicken essence radish, shred with salt, mix with water and mix well. Pick the fermented noodles into small notes, pack them into steamed buns, heat them in a flat pan, put oil on them, fry the steamed buns a little, pour some flour water on them, cover the lid and simmer for 5 minutes, then turn the heat down for 1 minutes, and take them out of the pan.

2. Precautions: Don't have more noodles in flour water, you can also add starch, which is crystal You can add a few drops of vinegar to make it more crispy.

Cold noodles fried package materials:

Vegetable oil, vermicelli, shrimp skin, eggs, oil, Weidamei, broth essence, salt, spinach and flour.

Practice:

1. The stuffing can be meat or vegetarian. The spinach I selected is scalded, drained and cut into small pieces after cooling, and the vermicelli is soaked.

2. Like making buns, put the buns in a pan with oil in turn, fry for 2 minutes on medium heat, and add a little flour and water (it must not reach two-thirds of the buns).

3. when the bottom of the embryo is fried to golden brown, it can be taken out of the pot.

Tip:

Tell you a tip. When mixing with dumpling dough or such cold water dough, you might as well add some oil, so that the dough will be smooth, stretched and soft.

ingredients of Hu spicy soup:

(3-4 persons): 8g of cooked beef tendon (preferably the whole calf tendon marinated with various spices), 1/3 small bowl of flour (about 8g), 1 small handful of sweet potato vermicelli (about 8g), 2-3 peanuts (raw, preferably small red-skinned peanuts), and dried. 2 teaspoons of soy sauce (1ml), 1/2 teaspoon of salt and chicken essence (3g), 1 tablespoon of white pepper (15g), 1 teaspoon of sesame oil (5ml), 2 teaspoons of rice vinegar (or balsamic vinegar), and 2ml

Practice:

Soak sweet potato vermicelli, dried day lily and dried auricularia in warm water respectively. Then cut the day lily into 3cm long segments, cut the auricularia auricula into 2mm wide filaments, and cut the cooked beef into thin beef slices with a cross section of about 2cm square.

flour is mixed with a little water to make dough (soft and hard as jiaozi noodles), and then it wakes up in the shade for 3 minutes, and then it is soaked in 5ml of water for 1 minutes (the whole dough is soaked in water).

Stir-fry the oil in the pan over medium heat, saute the dried chili and scallion slices, stir-fry the beef slices slightly, add 15ml of water to boil over high heat, and then add peanuts to cook over low heat. It takes about 25 minutes to cook.

repeatedly wash the soaked dough and the water of the instant dough. When the dough is reduced to 1/2 of its original volume and the color becomes darker, the gluten is washed. In the process, the amount of water for washing gluten should not be added or reduced, and it should be reserved for later use.

break the washed gluten dough into small gluten about the size of the thumb cover, and add them to the soup of boiled beef and peanuts one by one. After boiling and stirring, add the soaked sweet potato vermicelli, cut day lily and shredded auricularia. Cook together for about 1 minutes.

bring the whole pot of soup to a boil over high fire, pour in the flour water left after washing gluten, and stir it fully and evenly clockwise with chopsticks. Add soy sauce, chicken essence and white pepper when boiling again. Continue to cook for 3 minutes, then pour into the soup basin and pour with rice vinegar (or balsamic vinegar) and sesame oil.

Tip:

Because there is salt in braised beef tenderloin and soy sauce, taste it before cooking, and then add salt according to your personal taste.

vinegar is poured with sesame oil on the surface of Hu-la-Tang after it is filled in a bowl, so it can't be added during cooking and heating.

The amount of water added to Hu Spicy Soup is completed in two stages, namely, clean water for boiling peanuts, and gluten soup added later. So you don't have to add enough water at once.

Hu spicy soup is a snack in Henan province, especially "Xiaoyaozhen Hu spicy soup" and "Beiwudu stewed meat Hu spicy soup". My friend gave me a bag of spicy soup seasoning, and made a bowl of spicy soup at home, especially in this season, and drank a bowl to keep warm in my heart. Ingredients:

beef granules, vermicelli, kelp, gluten skin, chili soup, coriander

Practice:

1. Boil the raw materials in a pot,

2. Stir the seasoning evenly with cold boiled water, pour it into the pot, stir it together, and add the coriander when the pot is boiling. Add vinegar and sesame oil when eating, and the taste will be more authentic.