200g plain flour. 1 egg. Baking soda 1.5g. Sugar 20g. Salt 2g. Water 50g

How to make fried sesame flowers

1, put all the ingredients into a bowl and mix well to knead into a smooth dough, cover with a bowl and relax for 30 minutes.

2, roll into a sheet and then cut into thin noodles, roll the noodles round. Then roll it in the opposite direction. And then folded with fingers on the noodles tightly wound into two strands of hemp. Flower, and then folded into a four-strand twist, the head stuffed into a live set of pinch, twist is done.

3, frying pan seventy percent hot first put a into. Immediately floating color yellow, then you can put a large number of fried to golden brown out can be.

Spicy rice practice

Practice:

The meat material were cut into thin slices, flavored blanch bleached and rinsed plate; the rest of the material blanched in another pot, bleached and cooled after the cut section of the plate; cilantro, green onion chopped and oil chili peppers and scalded rice on the table together; chicken oil boiled to 7 hot into a bowl, pour the boiling broth, add seasoning on the table; when eating the first meat slices scalded white, under the green vegetables slightly hot, and then under the rice noodles, sprinkle a little chopped green onion, coriander that is to become.

Raw materials: fried chili sauce; peanut rice fried to the knife crushed, hot pot packet a small fast "must use Sichuan spicy hot pot base" salt, monosodium glutamate (MSG), minced meat, spices, "recipe can not be said" can be used instead of 13 incense, the taste is also good, soy sauce, bone broth.

Practice: first fried minced meat, put the pan hot, put some salad oil, fried onions and ginger, fried, poured the minced meat into the pan, to will fry. Be sure to fry the oil out, and then put the old soy sauce to change the color, put the wine, seasonings, salt, in a while on the frying. Bowl into the appropriate amount of salt and monosodium glutamate (MSG), hot pot material into the bowl with bone broth to melt, rice noodles with water after soaking well, with a funnel in boiling water, come will be 3 can be into the bowl, and finally put the minced meat, peanuts and chili peppers, a bowl of spicy spicy rice noodles is ready.

Corn instant noodle processing method

Corn instant noodle processing method, is the use of fermentation process, so that the taste is good, and easy to digest, not hurt the stomach, easy to eat.

It is characterized by: the corn in the water soaking pool, add 1 - 3% yeast powder, temperature 30 - 50 ℃, fermentation 3 - 7 days, and then sent to the grinder crushed into corn syrup, and then the corn syrup through the vibrating sieve to remove the skin and umbilical umbilical sieve mesh on the upper part of the dewatering and then the moisture content of about 30% of the wet noodle to the extruder squeeze the machine, extruding the machine head temperature 50 - 70 ℃, and finally extruded into strips, into the noodles. The temperature of the head of the extruder is 50-70℃, and finally the noodles are extruded into strips, and the temperature inside the striping machine is 100-140℃.

The extruded corn noodles are cooled, weighed and packaged to produce the product of this method. When serving, soak in boiling water for 6 minutes.

The corn instant noodle made by this processing method not only retains and strengthens the unique nutrients of corn, but also has the characteristics of convenient consumption, due to the fermentation process, so that the starch in the corn composition is fully expanded. Sufficiently expanded starch has the advantage that the corn slurry obtained from grinding is smaller than dry crushing, particle size, so that the roughness of the noodles is reduced, slippery sufficiently expanded starch after several extrusion, gluten is good, so the noodles taste glutenous, soak for 40 minutes without muddy soup, without breaking strips, and its flexibility is good.