The first is the practice of egg-wrapped meat foam.
1. Crush the meat and mix it with chicken powder and raw powder.
The eggs are scattered, and the minced meat is waiting to be put.
3. Put a spoonful of oil in a non-stick pan like frying eggs.
4. Add minced meat before the eggs are cooked, and then fold them.
5. Wrap it up and fry it until the minced meat is cooked.
Second, the steps of egg wrapped meat.
1. Four eggs, a spoonful of starch, less salt, and stir well.
2. Pork (chopped by Lao Wang Gang next door), chopped carrots, chopped ginger, soy sauce, an egg and a little salt, and mix well.
There is less oil in the pot, and the egg liquid is slowly fried into cakes with low fire. The pot at home is not strong, only two cakes are fried, and the pot can make three cakes.
4. Spread the stirred meat sauce evenly on the egg roll. There is no clean chopping board at home, just put it on the plate.
Something like this, a little thick.
6. Then roll it up and steam it in a pot, using a rice cooker, which is lazy.
skill
When mixing egg liquid and minced meat, be sure to use less salt, otherwise it will be very salty.
Fat and thin pork is better.
Put some ginger in minced meat to get rid of the fishy smell.
Third, leek and egg buns.
material
raw material
250g of low-gluten flour, salad oil 1 0g, water120g, 5g of yeast, 2g of sugar and salt1g..
infilling
80g leek, 2 eggs and 3g salt.
working methods
1. All the materials are put in a container.
2. Knead it into a smooth dough (this is very important and the key to selling steamed buns), then put it aside and cover it with plastic wrap.
3. Soak the leek in alkaline water for 10 minute, take it out and rinse it with water (this is soaked when kneading the dough just now, saving time), so that the steamed leek can be green in color.
4. Stir the two eggs evenly. After the oil is hot, pour in the egg liquid, crush it with chopsticks, take it out and put it in a container for later use. It is better to have more oil, so there is no need to put oil under it. In this step, the eggs are scrambled first and then kneaded, which can save cooling time.
5. Chop leeks, add chopped eggs and mix well.
6. Add salt and stir well, because the leek was covered with oil evenly before, and then put salt and no water will come out.
7. Divide the dough into agents with the same size, as accurate as possible, generally 35g, with a total of 1 1.
8. Take a small dough and flatten it.
9. Roll the circle with a rolling pin.
10. Turn over and wrap the leek stuffing.
1 1. Its packing method.
12. Put warm water on the pot (brush the oil on the steamer, the bottom of steamed bread is covered with flour to prevent sticking), let it stand for 20 minutes, and steam for 20 minutes on medium fire.