2. Dice carrots, cut green onions into onion segments, and grab a piece of tofu with your hands to make tofu paste and put it in the same pot. 3. Add 2g of edible salt, 2g of spiced powder, 2g of chicken essence powder 1 g, 2g of sesame oil, and then add 3g of Chili oil and 2g of soy sauce for coloring. You can't taste it until you put the oil in it. After the seasoning is discharged, stir it evenly with a spoon and wrap it.
4. After the dough is mellow, there are many small round holes in the internal structure. Sprinkle a little wheat flour on the chopping board to remove the dough. First, knead and squeeze the air inside the dough. After kneading the small round holes, knead them into slightly thicker strips, cut them into dough pieces, gently press them into cakes with your hands, and roll them into slightly thicker buns.
5. Take out a better rolled dough, put it in the stuffing, and use a spoon to make sure the stuffing is true. Pick up the rolled dough and fold it back bit by bit. Keep rotating between hands, wrap each steamed bun in this way, leave some space for each steamed bun, and cover the fresh-keeping bag for secondary fermentation 10min.
6./kloc-steam the steamed buns over water for more than 0/0 minutes, first put a layer of wet pure cotton cloth, let the water boil, then put them in, and steam them over medium heat15 minutes. 15 minutes The steamed buns are already cooked, so don't open the lid, just turn off the fire for 2 minutes and open the lid. 7. Well, this salty and delicious Chili oil tofu bag is ready.
Prepare a pot in advance, put 300g of whole wheat flour and 3g of yeast, pour in warm water with a temperature of no more than 30 degrees, stir with chopsticks to make flour wadding, and then add 5g of cooking oil. The purpose of pouring in cooking oil is that the dough will not stick to hands and can make the custard sauce better. After the dough is smooth, cover the lid tightly and let it mellow 1 hour in a warm place.
2. Prepare a handful of sweet potato vermicelli in advance, soak it in warm water in advance, and chop it after it is soft. A handful of green onions, cut into onion segments, then chop chopped green onion and 300g pork belly, all in a pot, add 2g of edible salt, 2g of thirteen spices, 3g of oil consumption, 3g of soy sauce and 3g of sesame oil, and stir evenly with a spoon for reservation.
3. After1hour, the dough is already mellow. Take a look at the dough with your hand, and it is full of honeycomb eyes, indicating that it is very mellow. Sprinkle some wheat flour on the slate, take down the dough, put it on the slate, knead it for a while, let off air, knead the dough into strips, and cut it into small doses with uniform size.
4. Press on the slate and roll it into a rolled dough, but don't roll it too thin. After rolling it one by one, hold the rolled dough with your left hand, dig some dumpling stuffing with a spoon and put it on the rolled dough. Squeeze your left hand and right hand like jiaozi and wrap them into big jiaozi. 5. After all is wrapped, take off the electric baking pan, brush a layer of cooking oil on the electric baking pan. After the pan is hot, put the dumplings in the electric baking pan one after another, pour a little flour paste after all is placed, and the amount of flour paste is appropriate to cover the bottom of the dumplings. Cover the lid tightly and cook for eight minutes. 6. Eight minutes later, the pan-fried bun with the lid lifted was already cooked, the batter in the bottom pot turned golden, and the taste was crisp and delicious. 7. Well, this very simple fried bag is ready.
Sauce-flavored pork bun 1. Prepare 300 grams of wheat flour in advance and put it in a pot, pour in 3 grams of yeast and 3 grams of white sugar, add warm water with a temperature above 30 degrees while mixing, stir it into flour wadding and then knead it into dough, knead the dough continuously, cover the lid tightly, and put it in a warm place for alcohol 1 hour. 2. Prepare a carrot in advance, first cut into silk and then cut into grains. Appropriate amount of Pleurotus ostreatus, first cut into silk and then cut into granules with a flower knife. A spring onion, cut and cut into hard particles.
3. Oil is consumed in the pot. After the oil is burned, put it in the onion section and fry it. Then pour in the carrots and fry until the carrots are scattered in the basin. 4. The oil is consumed again in the pot. After the oil is burned, pour in the onion and oyster mushrooms, fry them for 1 min and pour them out. Stir-fry the minced meat in the same way until it is cut off, add 2 grams of edible salt, stir-fry until fragrant, and sprinkle it into the basin.
5. Prepare a big pot, add two spoonfuls of bean paste and one spoonful of Pixian bean paste, add 3g of soy sauce king, 2g of chicken essence powder, 2g of thirteen spices, and 3g of oil consumption, stir well with a spoon, then add the fried meat foam, oyster mushrooms and carrots and stir well. 6. After1hour, the dough is already mellow. Sprinkle a little wheat flour on the chopping board, remove the dough, first knead it and squeeze it for air, then knead the honeycomb into strips, cut the dough into small doses, roll it into a slightly thicker cake shape with a rolling pin, and roll it all one by one.
7. Take out a better-rolled cake shape, put it in the stuffing, and use a spoon to make the stuffing according to the facts, pick up one side of the rolled dough and wrap it into buns. According to this method, all the stuffing is wrapped, and the fresh-keeping bag is tightly covered to make alcohol again 10min. After 8 10min, steam the steamed buns over water, first put a layer of wet pure cotton cloth, let the water boil, then add the steamed buns, and steam them over medium heat 15min. /kloc-Turn off the fire after 0/5min, stop for 2min, then lift the lid, take down the steamed stuffed bun and put it on the plate. 9. Well, this delicious sauce-flavored carrot meat bun is ready.