during the epidemic, because I couldn't go out, I specially bought a pan to cook and snack at home, and recorded the cooking process in the form of video and posted it on the watermelon video platform, which enriched my life.

Cooking in a pot [laughs] ... There are many skilled people, humorous people and all kinds of kitchen gods during the epidemic. Stay at home and have enough time to get in touch with pots and pans

During the epidemic, the main task is to study food at home. During this period, my family almost ate all the dishes that I wanted to eat and could eat. Mainly uses the following raw materials: pork, beef and mutton, ribs, pig's feet, tube bones, eggs, cuttlefish, chicken, duck, bacon, fish, shrimp, cucumber, celery, parsley, leek, parsley, radish, potato, onion, pepper, Chinese cabbage, lettuce, cabbage.

Many dishes are also used to make pasta such as dumplings, steamed dumplings, steamed buns and flower rolls. Used leeks, eggs, eggplant, white radish, vermicelli, celery, pork, chives, sugar and so on.

Cooking with rapeseed oil

"Trigonometry" with a balanced diet Eat carbs in the morning, meat in the afternoon and a vitamin in the evening

Vegetables, onions, Chinese cabbage and radishes are eaten more, because they can be stored for a long time.

Onions have many uses. You can mix them with fungus in cold dishes, or add shredded onion to other cold dishes instead of garlic. In addition, you can wrap jiaozi/pie with beef stuffing, or cut onion into fried rice. Another thing is to make a pork ribs pot/chicken pot as a side dish.

Chinese cabbage can be made into cabbage vermicelli soup, vinegar-soaked Chinese cabbage, and kimchi can be eaten for a long time. Kimchi can be eaten directly, and it can also be made into pickle cake, Korean miso soup, kimchi tofu pot, kimchi fried rice and so on. There are too many ways.

white radish can be fried with shredded radish, jiaozi/pie with beef stuffing, soup with shredded radish and beef balls, and Korean-style pickled radish can be made. Various Korean dishes often cut radish slices as side dishes.

because I am from Wuhan, Hubei province, I can only buy delivery dishes to eat during the closed period, and almost all of them are set dishes. Others have a good mix, so I have no choice. Some dishes are served every time, and if I eat too much, I will make them in a different way.

Now I think about cabbage most. Every time there is at least one cabbage in the set meal of 9 yuan or 6 yuan, there are three in it when there are too many, so we just soak the cabbage and make it.

This is also a big gain for me during the epidemic period. It feels particularly delicious, sour and refreshing and appetizing ...

There are also various kinds of pasta. I bought more than 2 kilograms of flour, steamed a pot of steamed buns every two days, and soaked cabbage with steamed buns, which is simple, convenient, economical and labor-saving ...

Hello friend, let me answer this question! During the epidemic, everyone stayed at home, and eating, drinking and playing were the theme. During this period, I made the most stuffed buns.

the first key point for steamed buns to taste delicious is that the noodles should be well made. If the noodles are not well made, the buns will certainly not be soft, even if the stuffing is well mixed, it will not taste delicious after steaming. The weather is getting colder and colder, and the dough making time is also lengthened. The yeast must be melted with warm water before being poured into the flour. In addition to adding yeast, a spoonful of white sugar can be added, which can promote the speed of dough making. Knead the dough and put it in a warm place to make it twice the size. Like my picture, the noodles are very successful. There are many honeycombs. Sprinkle some dry flour on the chopping board, exhaust and knead until smooth, and then you can cut the medicine and roll the buns.

Many people will roll the dough directly into their purses, which is not correct. You should rub all the dough before rolling the dough, so that the dough will be more elastic and elastic, and no amount of stuffing will break the dough. Because the process of kneading dough is equivalent to the bun skin waking up again, the longer the dough is kneaded, the more delicious it is, so it is indispensable to knead each dough again, so as to ensure that the skin is thin and the stuffing is big. There are two kinds of local steamed stuffed buns: round and wheat ear. Round steamed stuffed buns are made by holding the dough in your left hand, putting stuffing on it, kneading with your right hand, turning around while kneading, and closing your left thumb until you tighten your mouth. The wheat ear bag is filled with stuffing, folded in half by the left and right hands, and folded from one end or so until it is wrapped at the end. The buns in both methods are very beautiful, so just wrap them according to your own habits.

Put a corn leaf on the wrapped steamed stuffed bun to replace the drawer cloth to prevent adhesion. Add enough water into the pot, and put the steamed buns neatly on the grate, leaving gaps between them, because the dough will get bigger, and if it is placed too tightly, it will stick together. Steamed buns, never go directly to the pot! Teach you the most correct way, steamed buns are soft and delicious, and they don't collapse. The second key point of steaming steamed buns is never to steam directly in the pot. If steamed buns are directly fired, they will definitely not be soft and will collapse. Steamed buns need a second wake-up, and many people will miss this step. No wonder steamed buns feel a little hard like noodles, like steamed buns with hot noodles, but they are not soft at all. The correct way is to put the steamed buns in the pot, cover the pot cover, and wake them up for about 1-15 minutes. When you see that the steamed buns are bigger than before, you will wake them up. Then steam them on fire, and the fire will boil and steam for 2 minutes. If the steamed stuffed bun with ribs is to be steamed for 1 minutes, the steamed stuffed bun will be as soft and delicious as bread.

steam steamed buns until the water boils? All wet! This step is right. The steamed buns are soft and don't shrink. Many people steam them in a steamer after boiling water, so the steamed buns are dead, so they won't be soft and delicious. Remember to put them in a pot with cold water for secondary fermentation before steaming. Don't open the lid in a hurry after turning off the fire, and stew for about 5 minutes. The fragrant buns will be out of the pot, with thin skin and many fillings, soft and delicious.

During the epidemic period, it is mainly.