Cooking with a pan [laughs] ... Epidemic time appeared a lot of skill masters, humor paragraph hand, and all kinds of kitchen god. House at home have enough time and pots and pans slowly intimate contact
Epidemic situation during the main task is to stay at home to study food, this period, my family almost want to eat, can eat all the dishes eat again. Mainly used the following raw materials: pork, beef and mutton, pork ribs, pig's feet, bones, eggs, cuttlefish, chicken, duck, bacon, fish, shrimp, cucumber, celery, parsley, leeks, parsnips, white radish, carrots, potatoes, onions, chili peppers, Chinese cabbage, cabbage, oleaginous vegetables, lettuce, red amaranth, Shanghai Qingqing, cabbage, mushrooms, fungus, corn, seaweed, white tofu, oily tofu, rotting bamboo, sweet potato noodles, potato noodles, longkou vermicelli, and so on.
Many of the dishes are also used to make dumplings, steamed dumplings, buns, rolls and other pasta dishes. They used leeks, eggs, eggplant, carrots, vermicelli, celery, pork, scallions, sugar, etc.
These are the most popular dishes in the world.
Cooking with canola oil
"Three-pointed" with a balanced diet eat carbohydrates in the morning, eat meat in the afternoon, eat a vitamin in the evening
Vegetables onions, cabbage, radish eat more, because these can be put on a longer time.
The onion has many uses, you can cold mix such as onions mixed with fungus, or other cold dishes with a little shredded onion can replace the garlic, in addition to beef stuffing with dumplings / pie, or cut onion grain fried rice, and then there is to do jelly pork ribs casserole / chicken casserole is to do the side dish.
Cabbage can do cabbage vermicelli soup, vinegar cabbage, but also can do kimchi can eat longer, kimchi can be eaten directly, but also can do kimchi cake, Korean-style soy sauce soup, kimchi tofu pot, kimchi fried rice, etc., the practice of too many kinds.
White radish can be fried with shredded radish, add beef filling dumplings / pie, shredded radish and beef ball soup, make Korean pickled radish, a variety of Korean cuisine is often cut radish slices as a side dish.
Because I am Wuhan, Hubei, closed during the period, can only buy delivery of food to eat, and almost always set meal dishes, other people with a good, there is no choice, some of the dishes every time, eat more will change the pattern to do.
Now think about the most is the cabbage, each time whether 90 yuan or 60 yuan set meal dish at least one cabbage, more often inside the three, really can not eat, we will soak up the cabbage, do soak cabbage to eat.
This is also a great harvest during the epidemic, I feel particularly tasty, spicy and appetizing ......
There are also a variety of pasta, bought more than twenty pounds of flour, every two days to steam a pot of buns steamed buns with steamed buns with pickled cabbage, simple and save money and effort ... ...
Hello friend, on this question I will answer you! During the epidemic, everyone stayed at home, eating, drinking and playing was the theme, and what I did most during this period was to make buns with various fillings.
Steam buns delicious and most critical first point, first of all, the surface to hair good, if the surface is not hair good, buns certainly not fluffy, even if the filling is adjusted again, steamed and eaten is not fragrant. The weather is getting colder and colder, and the time to make the dough is also longer, the yeast must first be melted with warm water and then poured into the flour, in addition to adding yeast can be added to a small spoon of sugar, there is a promotion to accelerate the speed of the role of the dough, kneaded into the dough into a warm place to rise to double the size. Like my picture, the surface is very successful, there are a lot of honeycomb, sprinkle a little dry flour, put on the board to exhaust and knead until smooth, you can cut the dose, rolling the skin buns.
Cutting the pasta dosage many people will be directly rolling package, this is not correct, to each of the pasta dosage all kneaded once and then rolled, so that the pasta will be more gluten and elasticity, the package of filling and then will not break the skin. Because the process of kneading the dosage, equivalent to the bun skin again wake up once, the hair of the dough is the longer the kneading time the more delicious, so each dosage kneaded again this step can not be missing, so as to ensure that the skin is thin and large filling. Our local buns have two kinds of round and wheat shape, round buns is the left hand holding the crust, put the filling, the right hand began to pinch folds, while pinching the side of the circle, the left thumb to close the mouth, until the mouth tighten a bun on the package. Wheat ears package is put on the filling, left and right hand folded up, from one end of the left and right began to pinch pleats, until the pinch to the head of the package, both methods of buns are very nice, according to their own customary techniques package on the good.
Put the wrapped buns on a corn leaf instead of a drawer cloth to prevent sticking. Add enough water to the pot, put the buns neatly on the grate, leave a gap between the buns, because the hairy surface will also become larger, if the arrangement is too tight will stick together. Steam buns, never directly on the pot! Teach you the most correct practice, bun soft and delicious not collapse, steamed buns the most critical second point, do not directly on the pot steam, if the direct fire steamed bun skin certainly not soft and soft, and will also collapse. Buns need a second wake up, many people will be less than this step, no wonder the steamed buns feel and face did not open the same, a little hard, like hot noodle buns, not soft at all. The correct approach is to put the buns into the pot, cover the lid, wake up 10-15 minutes minutes or so, see the buns bigger than before a circle is to wake up well, then open fire steam, high-fire boiling steam 20 minutes on the cooked. If you do ribs filled buns to extend the steam 10 minutes, so that the steamed buns to ensure that the bread is as soft and delicious.
Steam buns water boiling on the pot? The first step is to make the water boil on the pot? This 1 step to do the right, the bun skin soft not retracted, many people steamed buns is the water on the steamer after the steamer, so you steamed bun skin is dead surface, will not be soft and tasty, remember to cold water on the pot of the second fermentation before steaming, turn off the fire, do not rush to open the lid, and then simmering for 5 minutes or so, fragrant big buns on the pot, thin skin stuffing, soft and tasty
The epidemic during the main task is to stay home The main task during the epidemic was to stay at home and study the food, long hair, long meat, every day to change the pattern in the cooking, I feel that their cooking skills and advanced a lot hehehe