Ingredients: proper oil, a bowl of soybeans, proper cold water, six or seven dried red peppers, three or four slices of ginger, two tablespoons of old rock sugar, one slice of cinnamon, one tablespoon of red rot milk, one garlic, one star anise, three tablespoons of soy sauce, one tablespoon of old soy sauce, one oyster mushroom, two pork feet and one tablespoon of rice wine.
Cooking process of braised pig's feet with soybean:
Soybeans and Pleurotus ostreatus are soaked several hours earlier, and soybeans are soaked overnight and cooked the next day. Pull the pig's feet clean and tidy, clean them up, and chop them into pieces, or you can let the merchants chop them up beforehand. Put cold water into the pot, skim off the floating foam, and boil the water to remove the pig's feet.
Rinse the fished pig's feet in warm boiled water, and drain for later use. Stir-fry ginger slices, garlic, and dried Chili in the pot. Stir-fry the pig's feet in the pot, and cook in soy sauce, soy sauce and rice wine. Then pour in a spoonful of red fermented milk, and I also add a piece of red fermented milk and stir well. The juice rolls up and turns off.
Put the pig's feet in the casserole, put in the well-soaked soybeans, oyster mushrooms and pig's feet, and then add some cinnamon, star anise and old rock sugar. Pour in the soaked mushroom water and heat the water until it passes through the pig's feet. After the casserole is boiled, simmer for more than two hours. During the period, you can add boiling water twice and turn over the pig's feet to prevent sticking to the pot. Cook it, put it in a bowl and eat it! Collagen is full.
Tips for recipes: The recipe doesn't use sugar color, because red rot milk and soy sauce king have been able to brighten the dishes well. 2, pig's feet are cold water, which also has great effect on odor removal. Try the taste when it is almost cooked. If it is not enough, consider adding a little salt as appropriate. You can choose a pressure cooker for stewing, but the taste is not as long as the alcohol stewed by a small fire.
Ingredients: 400 grams of flour, 3 tablespoons of sesame paste, 4 grams of yeast, 1 tablespoon of sugar, 2 tablespoons of dry flour and 230 grams of warm water.
Prepare food in advance: put sugar and yeast together, melt with warm water above 35 degrees, and let stand for five minutes.
Add a little yeast water to flour several times, and stir it into a bigger dough. No powder has ever been used to round the batter to ensure three lights (surface light source, basin light and hand light). Cover the fresh-keeping bag, put it in a warm place, add vinegar and two tablespoons of flour to the sesame paste, and stir (adding a little flour and sesame paste is not easy to flow). The batter will be twice as big, and it will be made by gently pressing it without shrinkage.
Put the batter on the dough table and knead it smooth. When you cut it, you can gently press and roll out the batter, spread it into a thin dough, spread the evenly stirred sesame paste on it, turn it over from a single layer, cut it into equal steamed buns, take two steamed buns skins, stack them together, press them down obliquely with chopsticks, and stretch them slightly on the wooden chopsticks.
Pinch the two ends, rotate the wooden chopsticks clockwise for one week, clamp the bottom tightly, remove the wooden chopsticks in turn, cover the wet rag to carry out secondary fermentation, and the skin of the buns will be significantly increased, so that it can be steamed in water. When the water in the pot is boiled, put the steamer in, steam it for 20 minutes on high fire, and then steam it for three minutes. The delicious and noisy steamed steamed buns are cooked!