material
200g of flour, 50g of black bean powder, 50g of buckwheat powder, 200g of kidney beans, 80g of carrots, 40g of cucumber 1 and sesame paste.
working methods
1. Pour flour, black bean powder and buckwheat powder into a basin and make dough. Wake up 10 minutes.
2. Wash kidney beans, carrots and cucumbers and shred them.
3. Add a little cold water to sesame sauce and turn it on.
4. After the dough is proofed, cut it into fish-like noodles with scissors.
5, put water in the pot, boil it, add the noodle fish, cook it, and let it cool.
6. Put oil in the wok, add carrots and shredded kidney beans and fry until cooked. Season and serve.
7. Put the cooked noodle fish in a bowl, add the fried carrots, kidney beans and shredded cucumber, and add sesame sauce to serve.
Practice 2,
material
250 grams of white flour, 250 grams of black rice flour, 20 grams of sticky rice flour, 20 grams of osmanthus sauce, 5 grams of baking powder, and a small amount of sugar. If you can't buy osmanthus sauce, you can make it yourself. There are osmanthus flowers in the supermarket. Marinate osmanthus fragrans with salt for 10 minute, and then put it into a glass jar/disinfection cabinet for disinfection. You can use one layer of honey and one layer of osmanthus together.
working methods
1 Mix white flour with black rice flour and sticky rice flour, and add baking powder and a little sugar.
Mix the dough with warm water, cover it with plastic wrap and put it in the refrigerator for 30 minutes.
3 the dough is semi-fermented, take it out and knead it.
4. Pull the dough into flour of the same size.
5 take out the fish mold and buckle the fish.
6 steam for 20 minutes on medium heat, and brush a layer of osmanthus sauce on the top of the pot to eat.
skill
When the fish is buckled with the mold, dry flour is sprinkled in the mold. Fish molds can be purchased online.
You can also add sugar to the dough so that it will be sweet when steamed.
Be careful not to over-ferment, otherwise the fish will not be steamed.
Exercise 3,
material
Flour 1 cup (half high gluten, half bottom gluten)
Lean meat 1 small pieces
Cabbage area
Carrot half root
A little dry starch
A little soy sauce
A little sugar
Fish sauce 1 spoon
A little sunflower seed oil
working methods
1. Shred lean meat, add a little dry starch, soy sauce and sugar and marinate for a few minutes.
2, shredded cabbage, shredded carrots.
3. Mix flour with a little salt and water to form a thick paste.
4, the right amount of oil under the hot pot, first fry the shredded pork.
5. Then add the cabbage and shredded carrots and continue to stir fry.
6. Add water to boil and start using chopsticks one by one.
7. Before cooking, add a tablespoon of fish sauce to boil.
Practice 4,
material
Fine corn flour, tomato, cucumber, onion, vinegar, salt.
working methods
1. Mix some corn flour with water to make paste for later use; Put cold water in the big basin for standby; Clean up the leaked spoon for later use.
2. Add a proper amount of water to the round-bottomed cauldron to boil.
3. Pour the batter from step 1 into boiling water, boil it again, and then add corn flour bit by bit, while stirring constantly until it becomes thick.
4. Leak the exuberant corn flour into a big basin filled with cold water through a spoon to make noodle fish. When all the leaks are over, throw it twice again.
5. Cut tomatoes into small strips, shred cucumbers, chop shallots, and then add vinegar, salt, pepper oil or sesame oil to make cold juice.
6. Put the noodle fish in a large bowl and pour in the cold juice.
skill
1, it is best to use chai chafing dish.
2, when you are strong, you need strength, and it is best to have men to cooperate.
3, the meaning of strength is not thick.
4. The new corn flour of that year was the best.
Practice 5,
material
Ingredients: hairtail, eggs and flour.
Ingredients: salt, cooking wine and oil.
working methods
1. Sliced hairtail bought in the supermarket, with fins and internal organs removed (if it is thinner, scrape the scales with warm water). Wash and filter water.
2. Sprinkle salt and cooking wine on hairtail, catch it and let it stand for half an hour.
3, an egg, a little flour, a little water, break up until there is no pimple.
4. Put the hairtail into the batter and wrap a little on each side.
5, from the pot, put more oil. When the oil is hot to seven or eight o'clock, use long bamboo chopsticks to send hairtail into the oil one by one, and turn it frequently. When both sides are golden, pick out hairtail one by one.
6. At last, the leftover batter is directly poured into the pot and fried, which is also delicious.