1, peach blossom mix toon

Raw materials: peach blossom, toon seedling, red chili pepper seasoning: salt, monosodium glutamate, sesame oil, chicken essence

Making method:

1, peach blossom put in the warm water to rise, washed. Toon seedlings to remove the root and wash. Red pepper to remove the tip, seeds washed and shredded.

2, respectively, the walnut blossom, toon seedlings, chili pepper silk blanched in boiling water, fish out with cool water to cool.

3, the walnut, toon seedlings, chili pepper with salt, monosodium glutamate, chicken broth, sesame oil and mix well on the plate.

2, walnut fried bacon

Raw materials: bacon walnut green, red pepper, salt, sugar, monosodium glutamate (MSG), ginger, garlic, scallion, pepper.

Practice:

1, bacon into the pot on high heat and cook for 10 minutes until cooked, remove and wash, cut into thick strips;

2, walnut blossom soaking and washing, put into the pot and cook for 5 minutes, remove and wash for spare;

3, green and red pepper wash, cut into long and bacon the same size of the strip.

4, put a little oil in the pot, put the bacon stir fry oil on low heat, put the walnuts, green and red pepper strips, ginger, garlic slices stir fry on high heat for 1 minute, seasoned with salt, monosodium glutamate, sugar, add green onions out of the pot on a plate can be.

3, walnut bread

Materials: medium dough: 310 grams, 508 grams of high-gluten flour, 19 grams of fresh yeast, the main dough: 120 grams, 78 grams of water, 35 grams of granulated sugar, 6 grams of salt, 51 grams of olive oil, 72 grams of walnuts, the filling: 400 grams, decorations: the right amount

Practice

1, Put all ingredients of medium dough into a mixing bowl and mix with a hook-shaped mixer at a slow speed until no dry flour is left, then switch to medium speed and mix until the dough reaches the fully extended stage.

2. Put the dough into the fermentation box and let it ferment for 90 minutes at 28℃ and 75% relative temperature.

3. Put all the main dough ingredients (except olive oil) into the mixing bowl, and put the dough from Method 2 into the bowl and mix together, then add olive oil and mix until the dough is formed.

4. Divide the dough from Method 3 into 55 grams pieces, roll them out, cover with a plastic bag, and let them rest for about 10 minutes.

5. Press the rest of the dough into a round shape, wrap 20 grams of sesame seeds into the center of the dough, and seal the opening tightly.

6. Put Method 5 into the fermentation box at 38℃ and 85% relative temperature for the final fermentation for about 45 minutes, until the volume doubles.