Exercise:
Knead the green dough:
1. Wash wild wormwood and keep tender stems and leaves; Mashing cooked sesame seeds and adding sugar to make sweet stuffing; Sift the rice flour and put it in a large basin.
2. Put the Folium Artemisiae Argyi into boiling water 1 min, remove the cold water and squeeze it dry. (This step is repeated once)
3. Pour 1000 ml of water into a pot to boil, add wormwood and edible alkali and cook for 2 minutes. At this time, stir in the pot with chopsticks until the wild wormwood becomes soft and rotten in hot water, and the water becomes thick and dark green.
4. Slowly pour the boiled hot water of wormwood (water and wormwood together) into the rice flour (don't pour it all at once), and stir the rice flour in one direction while pouring it until it is initially caked (the rice flour will be cooked half-cooked after being heated).
5. Spread glutinous rice flour evenly on the rice flour. At this time, you can knead the dough by hand (add water according to the hardness of the dough).
Knead the dough:
1. Take a small dough at a time, knead it into strips, and then divide it into small doses of equal size.
2. flatten the small dose with the palm of your hand, and then rely on the massage force of your thumb and forefinger to shape the dough.
3, the dough is best like a mushroom umbrella, and the depth of the inverted buckle is just the filling.
4. Scoop a spoonful of sesame seeds, and then wrap them like buns. Finally, a small piece of dough will be left at the top, which will be taken out and rounded.
5. Put the Qingming fruit into the printed wood mold and gently press it with your hands to press out the flower shape.
6. Invert the printed wooden model on the chopping board, pour out the clear fruit, and the clear fruit with flowers will be ready.
Steamed fruit:
1. Boil water in a steamer and put a wet rag on it.
2. Put the cleaned fruits well, leaving some gaps between them.
3. Cover and steam for 5 minutes. (Steamed salted fruit for 2 minutes)
4, open the lid to eat.
Knead green dough with proper hardness and cover it with wet cotton cloth (to avoid crust on the dough surface) 15 minutes.
Second, roast suckling pig
Step 1: Mix refined salt, star anise powder, spiced powder, south milk, sesame paste, garlic, Fenjiu, etc. Prepare the seasoning for roast suckling pig.
Step 2: Split the suckling pig from the inner cavity to flatten it, cut off the third and fourth ribs, take out all the ribs and fan bones on both sides of this part, dig out the pig brain, and cut a knife on both sides of the tiger's mouth. Then, hang the suckling pig, take a proper amount of spices and evenly spread them on the pig cavity, and marinate for about 40 minutes. After the water in the suckling pig is drained, all seasonings are mixed, and the inner cavity is evenly coated and marinated for half an hour. Then, pour boiling water on the pigs to tighten the skin and harden the meat.
Step 3: Put the blanched pig's head up, brush the sugar water all over the pig's body, support the inner cavity of the pig with wooden strips, spread the front and rear legs horizontally with wooden strips, and tie the hands of the pig.
Step 4: ignite, roast the pig's head and buttocks to a deep red color, then punch holes with a needle to exhaust gas, brush the pig's whole body with vegetable oil, transfer the furnace charcoal to the body of a long strip roast pig, and rotate the fork position at the same time to make the fire uniform until the pig's whole body turns red. Each suckling pig generally weighs 2 kg to 5 kg.
Three.
Tofu mixed with Tofu with Tofu.
Ingredients: Toona sinensis bud100g, bean curd residue 200g, salt, wine and other condiments.
Production: Wash and chop Toona sinensis, put oil in the pot, stir-fry the bean curd residue thoroughly and adjust the taste, then add the chopped Toona sinensis buds and stir-fry until cooked.
Four. Fried purslane with eggs
Ingredients: 300 grams of purslane, 3 eggs, garlic, salt, monosodium glutamate and other seasonings.
Production: picking and cleaning Portulaca oleracea, blanching in boiling water, squeezing out water and cutting into sections for later use; Beat the eggs, add seasoning and stir fry slightly; Add a little oil to the wok, stir-fry Portulaca oleracea, and add eggs to taste.
Five shepherd's purse yellow croaker soup
Ingredients: 3-4 small yellow croaker, shepherd's purse100g, 25g ham slices, 50g fresh bamboo shoots, one egg, salt, wine, monosodium glutamate and other seasonings.
Production: add salt, wine, onion and ginger to the small yellow croaker, steam it in a cage, and remove the clean meat for later use; Blanch shepherd's purse, shred ham and dice fresh bamboo shoots; Add diced bamboo shoots and shredded ham to the broth, boil it, thicken it with yellow croaker and eggs, and add shepherd's purse.
Shepherd's purse and winter bamboo shoots
Ingredients: 300g of cooked winter bamboo shoots, 0/00g of shepherd's purse/kloc-,20g of cooked carrots, salt, monosodium glutamate, raw oil, water starch and chicken soup.
Output: 1. Cutting cooked winter bamboo shoots into chopping wood, washing shepherd's purse, blanching with boiling water, taking out, cooling in cold water, squeezing out water, cutting into coarse powder, and cutting cooked carrots into powder for later use;
2. Sit in a pot, add oil, stir-fry the winter bamboo shoots slightly, add chicken soup, coarse salt and monosodium glutamate, add leeks and water starch after boiling, and add carrots after boiling, and serve.
Lycium barbarum snail soup
Formula: Chinese wolfberry 20g snail meat 65438+ Chinese cabbage 00g ginger 5g onion 5g salt 5g vegetable oil 30g.
Output: 1. Wash medlar to remove impurities; Float the snail meat with clear water to remove mud, wash and slice; Chinese cabbage is washed and cut into 5 cm long segments; Slice ginger and cut onion. 2. Heat a wok with high fire, add vegetable oil, add ginger and onion until it is half ripe, add snail and stir well, inject 500 ml of clear water, boil with high fire, and add salt and cabbage; Simmer for 6 minutes.
How to eat: 50 grams of snail meat, Chinese cabbage and soup every time/kloc-0 times a day. Efficacy: tonify liver and kidney, clear heat and detoxify. It is used for patients with acute icteric hepatitis and nephropathy.
Eight-fried winkle
Materials:
Snail1000g, dried pepper150g, pepper 5g, watercress 50g and chopped green onion 5g. Seasoning: 20g of ginger rice, 20g of garlic rice, 250g of salad oil, 0g of soy sauce10g, 50g of cooking wine, monosodium glutamate, salt and sugar.
Exercise:
1, wash the snail in the pot, boil the water and wrap the head.
2. Heat the oil in the pot until it is medium-cooked. Stir-fry until brown, then stir-fry pepper, ginger rice, garlic rice and watercress until fragrant.
3. Stir-fry the snail. Stir the monosodium glutamate, cooking wine, refined salt, sugar and soy sauce evenly. When the snail tastes delicious, put it in the pot and sprinkle with cooked sesame seeds and chopped green onion.
Nine. Qingming brg caibing
Ingredients: buckwheat150g glutinous rice flour 1/2 bowls of sticky rice flour 1/2 bowls of shrimp skin 10 scallop 3 pieces of accessories: salt.
1 buckwheat cut off the end of old leaves (probably cut off the tail of 1/4) and cleaned it;
2 chop buckwheat;
3.？ Mixing 1/2 bowls of glutinous rice flour with 1/2 bowls of flour, adding chopped buckwheat, adding salt, and adding warm water, and uniformly stirring to form a batter;
4.？ Soak the batter in water, then add chopped shrimps and scallops;
3.？ Mixing 1/2 bowls of glutinous rice flour with 1/2 bowls of flour, adding chopped buckwheat, adding salt, and adding warm water, and uniformly stirring to form a batter;
5.？ Stir all the materials evenly;
6.？ Heat oil in the pot, pour a spoonful of batter, spread it out, and fry it over medium heat until golden;
7.？ Turn over and continue to fry on low heat until golden.
8.？ Repeat steps 6 and 7 to fry all the batter. (I think the amount of glutinous rice flour can actually be reduced, and there are more sticky rice flour. Reducing glutinous rice flour will reduce viscosity, and increasing sticky rice flour will make it more brittle. )
Attending "snake rabbit"
condiments
Flour 200g yeast 1/2 teaspoons warm water 1 small bowl of red beans.
Shanxi Qingming cold food-snake dish rabbit, will be rich in steps.
1.？ Mixing and fermentation of flour;
Put 1/2 teaspoons of yeast into warm water, stir it evenly, and let it stand for 5 minutes until the yeast is dissolved in water to form yeast liquid.
Put 200 grams of flour into a pot of dough, and pour the prepared yeast liquid into the flour in several times.
Stir the yeast liquid and flour evenly with chopsticks to form flour wadding without a small amount of dry powder.
Knead all the flour into a ball by hand.
Knead it into a slightly hard dough with a smooth surface, cover it with a wet cloth and bake it aside.
When the dough is twice as big, dig a hole in the middle of the dough by hand, and the dough will not rebound or shrink, and it will be cooked.
2.？ Kneading and segmentation of dough;
Put the dough on the chopping board and knead it by hand several times to make the dough surface smoother.
The kneaded dough is cut into small pieces with a knife, and there is no fluffy gap in the cut surface, so it is kneaded.
Divide the long dough into two 80-gram flour dough pieces and two 50-gram flour dough pieces with a knife. 3.？ Making the body outline of the white rabbit;
Take an 80g flour paste, hold the edge of the flour paste with your right finger, hold the flour paste in one direction with your left hand, and repeatedly pinch the edge of the flour paste to the middle with your right hand.
Knead a few times and turn it over until the surface on the back of the dough is smooth.
Buckle the batter with the palm of your hand and move it on the chopping board.
Roll the dough into a round dough.
Hold the dough in your left hand, and put the edge of the dough in the jaws of your right hand. Rotate the dough in one direction with the left hand and knead the edge of the dough with the right hand.
Until the edge of the dough is kneaded into a smooth cone.
4.？ White rabbit decoration technology;
Cut vertically at the top of the conical dough with scissors.
The top is split in two, forming two ears of the rabbit.
Use scissors to horizontally cut the surface of the conical dough about an inch below the ear.
A triangular interface seems to be a rabbit's mouth.
Decorate two red beans under the rabbit's ears to make rabbit's eyes, and the lively little white rabbit will be ready. 5.？ The making process of small white snake:
Take 50 grams of flour paste, hold the edge of the flour paste with the fingers of your right hand, hold the flour paste in one direction with your left hand, and rub the edge of the flour paste repeatedly to the middle with your right hand.
Knead a few times and turn it over until the surface on the back of the dough is smooth.
Gently knead the kneaded dough into thin strips with the palm of your hand.
Cut a knife horizontally at one end of the long dough with scissors. 6.？ Cut a small fork to make a small white snake's mouth.
Take two red beans and put them on the forked surface to make the eyes of the little white snake.
Use scissors to cut out countless vertical triangles alternately from left to right on the long strip to make the pattern of small white snakes.
This is a winding little white snake. Do you like it? 7.？ The snake rabbit is wrapped and steamed;
The pinched white rabbit is placed on the chopping board, with the head of the white snake in his left hand and the body in his right hand, circling around the rabbit.
Snake rabbit, snake rabbit, cover it with a wet cloth and put it aside to make it double.
Put an appropriate amount of cold water into the pot, set up a steaming rack, and spread a layer of oil-absorbing paper on the steaming rack.
Snakes and rabbits with good hair are put on tin foil.
Cover the SAIC, steam on medium heat for about 20 minutes, then turn off the heat.
After stewing 1 min, open the lid.