Ingredients: 5 kg of lean meat, soy sauce 1 kg, 3 liang of sugar, rice wine 1 2, fennel10g, and 20g of ginger.
Production method:
1. Processing of raw meat: remove bones, skin, fat, tendons and connective tissue, then cut lean meat into strips along fiber lines and then cut into short strips with a length of 3 cm.
2. Cooking meat and frying: put the cut lean meat into a pot, add the same water as the meat, and then process it in three stages.
The first stage: cooking lean meat. After the fire boils, skim off the oil slick foam until the meat is rotten. If the meat is not rotten and the water is dry, water can be added as appropriate. When the meat is sandwiched with chopsticks and the meat fibers are separated by themselves with a little pressure, it means that the meat is cooked. At this time, you can add seasoning and continue to cook the soup until it is almost dry.
The second stage: speculation and pressure stage. With medium heat, stir-fry the meat while pressing it with a spatula. Be careful not to fry it too early or too late. Because the frying pressure is too early, the meat is not rotten, it is not easy to disperse, and the work efficiency is very low; If the frying pressure is too late, the meat is too rotten and easy to burn, causing losses.
The third stage: frying stage. The rotor should be small, stir-fried frequently and turned frequently, and the operation should be light and even. When the meat is completely loose and the water is completely fried, the color will change from grayish brown to grayish yellow, and finally it will become golden floss with special flavor.
Homemade meat sponge roll
Ingredients: 500g of high flour,10g of dry yeast, 6g of salt, 80g of sugar, 270g of water, a whole egg and 30g of butter.
Other ingredients: white sesame (raw), chopped green onion, salad dressing (lard) and pork floss.
Practice: Soften the butter at room temperature, break the eggs and water into a uniform egg liquid in a large basin, mix the dry yeast, sugar and salt in the egg liquid, add the flour after thorough mixing, and then move the dough to the panel and knead vigorously until there are no particles. Add the softened cream and continue kneading until the cream is completely dissolved in the dough. Knead repeatedly (this is a very laborious job, you'd better eat more before, hehe). Until the dough becomes gluten (a piece of dough is pulled apart to form a film). Knead the dough round, cover it with wet cloth or plastic wrap, and conduct the first fermentation in a warm and humid place. ...
After fermentation, divide the dough into two equal parts, knead again and relax for 5 to 10 minutes. After that, grease the baking pan, roll the dough into a rectangular thin slice with a thickness of about 4 mm, put it in the baking pan, compact the corners, and make holes in the dough like tapioca for secondary fermentation. After completing the above steps, preheat the oven to 200 degrees, brush with egg yolk liquid, sprinkle with sesame seeds and chopped green onion, and bake in the oven for about 12 minutes.
After taking it out, cool it a little, put the dough upside down on oiled paper, scrape it with a knife (just next to the bottom of the baking tray), spread salad dressing (sweet cupid I use), sprinkle meat floss on half, roll the bread with oiled paper (tightly), and then wrap it like a cake roll for 20 minutes until it cools. Then cut it with a sharp knife, spread salad sauce on both sides and dip it in floss.
Note: If you have a toaster at home, you can save a lot of things by fermenting dough with a toaster. Bread should be wrapped and sealed with plastic wrap to keep it soft. If you put it in the refrigerator, you should take it out in advance when you want to eat it, or put it in the microwave oven to restore its softness.
Bread is made of high-gluten flour
Making bread generally requires an oven, toaster, baking tray, oil brush and the following materials.
Method for making spicy curry bread
Its cuisine is Zhejiang cuisine.
It has the characteristics of original flavor, mellow and delicious.
Raw materials of the crust: 300g medium gluten flour, sugar 1 tbsp vegetable oil 1 tbsp baking powder 1 tbsp yeast (dry), half a tbsp warm water 1 cup bread flour, and appropriate stuffing: chicken (granules) 1 50g onion head/kloc. 0? 4 teaspoons of corn flour, 2 teaspoons of oil, 1/2 tablespoons.
manufacturing process
First, stir the yeast and warm water, pour them into the crust material, mix them evenly, knead them into dough, and store them for 15 minutes. Marinate chicken 10 minute with stuffing, and dice onion. Heat oil in the pan, saute garlic and onion, add braised chicken, miscellaneous beans and spicy fast food materials, copy the fragrance, and add mashed potatoes and fish. Divide the dough into small balls, each ball contains 1 tablespoon filling, knead, moisten and roll with bread flour. Heat the oil, fry the bread until golden brown, and then pick it up and eat it.
Ingredients of Danish bread: 240g of high-gluten flour, 60g of low-gluten flour, about120g of water, 30g of cream, 7g of yeast, 20g of sugar, 5g of salt, 50g of eggs and 2g of shortening.
Production steps:
1. Put the yeast into a container, add 1-2 spoonfuls of warm water and stir well.
2. Put the eggs in another container and break them. Add water, sugar and salt while stirring, and stir until the sugar is completely dissolved.
3. Add high flour, low flour and yeast water and stir to form a ball.
4. Move to the workbench, add the cream and mix well.
5. Rub it back and forth with your hand until it is slightly stiff.
6. After completion, put the dough into the fermentation box and relax it for 20 minutes at 22 -25 degrees (for the first fermentation, I boil a little water in the pot until it bubbles slightly, turn off the fire, then put a shelf on it, put the container with the dough on it and cover it, and it will start in about 20 minutes).
7. Wrap it with film tape and put it in the refrigerator for about 1-4 hours.
8. After taking it out of the refrigerator, let the dough heat first, and then roll it into a rectangle with a rolling pin with a thickness of 2 cm.
9. Next, fold the quilt three times. Refrigerate after folding 15-20 minutes, and the last time is 30 minutes. Then take it out and roll it into square pieces, and then shape it according to the style you want. After modeling, the second fermentation is carried out. The weather here is already very hot, so you can leave it at room temperature for about 40 minutes.
10, after the second fermentation, brush the egg juice on the dough (not on the cut), and then bake it in the oven at 200 degrees 18-20 minutes.
1 1. About the shape of yellow peach bread: First, open a square dough piece with the size of 12* 12CM, spread a little egg juice in the middle, then fold in four corners, pinch them tightly, then squeeze cheese sauce in the middle after the second fermentation, and then put yellow peach slices on it.