Salt, flavored extremely fresh, sesame oil, cooking wine (considering the special period, monosodium glutamate was not added, but it was already in soy sauce, so it was useless).
Hair surface:
1 500g flour, add dry yeast, baking powder and white sugar, and mix well;
2. Slowly pour the milk into the bowl filled with flour and stir it into snowflakes by hand;
3. Knead into dough, cover it and start to make dough.
I have been making dough since 9 o'clock in the morning, and there is still floor heating at home, so I put the basin in a warmer place and send it to the dough, which is about twice as big as the original one. Knead it again and more, and it will be better, hehe. Then put it back to its original place, and when I woke up in the afternoon, the second meeting was also launched, very announced, and there were many small holes, hehe.
4. Take out the dough and knead it slightly (I found that maybe there is less milk? The noodles are very strong, so you don't need dry powder. Try to add more next time. Then, rub them into long strips, add some medicine, and roll them into discs to make steamed stuffed buns.
Question 2: What is Jiang Rong? What is it made of? How to do it? Chop ginger to look like mud.
Question 3: What does Jiang Rong do? Just chop it with your magic kitchen knife ~ chop it hard ~
Question 4: How did Jiang Rong do it? Clean the skin of ginger, dry it completely, cut ginger into small pieces, put appropriate amount of ginger pieces, cold boiled water and appropriate amount of salt into the cooking machine and beat it into a paste. If you can't finish beating it at one time, put it into a sterilized bottle and store it in the refrigerator. I hope this answer will help you.
Question 5: How to make homemade ginger paste, how to make it delicious, and the home-made steps of homemade ginger paste.
1. Flatten garlic, peel off coat and chop.
2. Ginger is peeled and chopped.
3. Wash the peppers and remove their stalks.
4. Chop the pepper into pieces.
5. Wash fermented soya beans and use kitchen paper to absorb water.
6. Add chopped peppers to fermented soya beans and chop them. Mix them evenly while chopping.
7. Boil the oil in a pan until it is dry. Add ginger and garlic and stir-fry with as much oil as possible.
8. Stir-fry until the ginger and garlic are seven-cooked, then add the pepper and fermented soya beans and cook together.
9. Because there are fewer peppers this time. I added some chopped peppers that I had prepared before. Chopped peppers are salted. So it tastes salty. No need to add salt.
10. Add soy sauce and stir well.
1 1. Add a few drops of soy sauce for color matching.
12. Continue to stir fry evenly. Until the Chili sauce is completely mixed and the water is dried.
13. Turn to low heat and continue to collect the moisture of dried ginger and garlic. So that the Chili sauce can last for a long time.
14. warm the lining and put the Chili sauce into a lid that has been scalded and dried with boiling water. Cover the lid and back it up immediately to get rid of excess air.
Question 6: How does Jiang Rong make the kind of Rong-making utensils sold in kitchen shops? It costs ten yuan. Just ask. If you make them at home, you can't make them so detailed.
Question 7: How to make ginger paste Wash fresh ginger.
2
peel
three
Cut into small pieces
four
Add a proper amount of water and break it with a cooking machine.
five
Put it in a big basin
six
Add the right amount of salt
seven
mix evenly or properly
eight
Put it in a glass bottle and store it in the refrigerator.
Question 8: How to make ginger paste?
Ginger paste100g, chopped green onion100g, salt 5g, chicken powder 5g, salad oil 100cc and sesame oil 20cc.
method of work
All the materials are mixed together and stirred evenly, so as to finish the Jiang Rongqing sauce.
Question 9: Ask for the method of making Jiang Rong, thank you! Ginger Rong is made by using ginger as the main material, adding chopped green onion and pouring hot oil. It has the effects of warming the middle warmer, dispelling cold, stimulating appetite, promoting digestion, regulating qi and relieving pain, and dipping sauce is the first choice for white-cut chicken to remove fishy smell and improve taste.
Ingredients: ginger 1 piece of shallot 1 6-segment parsley stem (finger length) 50ml salt 1/2 teaspoons (3g).
Practice:
1) Peel the ginger and rub it into ginger paste. Remove the ginger juice and put only the ginger paste into the bowl.
2) Chop shallots and coriander, put them in a bowl and mix well.
3) Pour oil into the pan, and when the oil is burned to the oil level, it begins to fluctuate. When there is a slight smoke, turn off the fire.
4) Pour the ginger quickly, stir well and add salt.
Question 10: How to make garlic and ginger in boiled chicken? What materials are used and how are they cooked? Authentic white-cut chicken does not need garlic. First, cut the onion into shreds, grind the ginger into paste, pour it down with hot oil, then add some salt, monosodium glutamate, chicken essence and soy sauce and mix well. You can also add some ginger powder.