Ingredients: 300g of high-gluten flour/6g of dry fermented flour/sugar15g of salt/45g of eggs/9g of milk150g/9g of butter/a little egg liquid for polishing. Practice: 1. Put milk and butter in a container, heat it in a microwave oven for 30 seconds, then take it out and mix the butter and milk evenly with an egg beater. 2. Add dry yeast powder, stir it with an egg beater, then add sugar, salt and eggs, and stir well. 3. First, add one-third of the flour, stir it evenly with an egg beater, then pour the rest of the flour into a container and stir it into dough with chopsticks, without kneading the dough. It is said that this can accelerate the fermentation even more. 4. Cover the dough container with a layer of plastic wrap, and then cover it with a layer of kitchen paper that is slightly soaked and stirred dry. Put it in the microwave oven, heat it for 30 seconds, then take it out and put it on the floured chopping board, knead it into a smooth dough, cover it with a layer of oven paper, and then cover it with a layer of wet kitchen paper just now. Let it stand for 20 minutes. As the first fermentation, the dough is twice as big as the original one, which means that the fermentation is complete. 5. Put the dough on the chopping board, gently accumulate air, and then make it into your favorite bread shape in pieces (I am doing an experiment this time, so I just made a simple bun shape), and then gently cover it with a layer of oven paper and a layer of wet kitchen paper. Put it in a microwave oven and heat it in the thawing mode for 30 seconds. Take it out and put it in a baking tray with oven paper. Let it stand for 10 to 20 minutes as the second fermentation, and wait until the bread is twice as big as before. 6. Spread the glazed egg liquid on the fermented bread embryo, sprinkle with decorations such as black sesame seeds, and bake in an oven preheated at 180 degrees for 15- 18 minutes.

Bake bread in the oven:

1, add proper amount of dry yeast to flour, add 4 eggs, add proper amount of milk powder, and mix the flour with water together with sugar. The flour should be thinner, and mix the flour with chopsticks. 2. First put a little oil in the baking tray, add a little baking soda water to the fermented noodles and stir them vigorously in one direction with chopsticks. Pour the stirred noodles into the baking tray and smooth them, then sprinkle with washed raisins, and wake up for 15 minutes. 3. Preheat the oven for 3 minutes, then put the baking tray in, bake for 5 minutes, then take it out and brush honey on the surface, and continue baking for 15 minutes.

The method of spicy curry bread

Its cuisine is Zhejiang cuisine.

Features original flavor, mellow taste and delicious taste.

Raw material for crust: medium gluten flour 300g sugar 1 tbsp vegetable oil 1 tbsp baking powder 1 tbsp yeast (dry) half a tbsp warm water 1 cup bread flour. Appropriate filling: chicken (granules) 1 50g onion 1 granule. Teaspoon of jade millet powder, 2 teaspoons of oil 1/2 tablespoons.

manufacturing process

First, stir the yeast and warm water, pour them into the crust material, mix well, knead them into dough, and store them for 15. Marinate the chicken with stuffing 10 minute, and dice the onion. Heat oil in a pot, saute garlic and onion, add marinated chicken, miscellaneous beans and spicy instant cooking materials, copy incense, add mashed potatoes and fish well. Divide the dough into small balls, each of which is filled with 1 tbsp filling, knead, wet and roll with bread flour. Heat the oil, fry the bread until golden brown, and pick it up and eat it.

The ingredients of Danish bread: 240g of high-gluten flour, 60g of low-gluten flour, about 0/20g of water/kloc, 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 tablespoons of warm water and stir well.

2. Put the eggs in another container and break them up. 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 and add cream and mix well.

5. Rub it back and forth with your hands until it is slightly stiff.

6. After completion, put the dough into the fermentation box and relax it for 20 minutes in the environment of 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 freezer for about 1-4 hours.

8. After taking it out of the freezer, let the dough warm up first, and then roll it into a rectangle with a rolling pin of 2cm thickness.

9. Next, the quilt is folded for three times. After folding, it will be refrigerated for 15-20 minutes, and the last time will be 30 minutes. Then, it will be taken out and rolled into square pieces, and then it will be shaped according to the style you want. After the modeling, it will be fermented for the second time. The weather here is already very hot, so it will be enough to leave it at room temperature for about 40 minutes.

10, after the second fermentation, brush the egg juice on the dough (don't spread it on the incision) and bake in the oven at 200 degrees (preheat first) 18-20 minutes.

1 1, regarding the modeling of the yellow peach bread: first, open a square dough piece of 12* 12CM, spread a little egg juice in the middle, then fold the four corners into it, pinch it tightly, then squeeze the custard sauce in the middle after the second fermentation, and then put the yellow peach slices (.

How to make cheese bread

Materials:

2 slices of whole wheat bread, salad dressing 1 spoon, several slices of salad leaves, 50g of cheese slices, cucumber 1/3 strips of salt.

Practice:

1, spread salad dressing on the bread. Spread the washed salad leaves and cheese on the bread.

2. Then cut off several thin slices of cucumber and put them on the cheese. Then cut the remaining cucumbers into thick slices, sprinkle with salt and pepper, and spread them on the edge of the plate and beside the bread.

Advice for office workers:

Cheese sandwiches can be made with the same materials. When carrying, cucumber slices are packed separately.

bread

1. dry yeast 1 tablespoon warm water 1 50ml (150g) eggs1each.

60 grams of butter, 60 grams of sugar (you can add more if you like), salt 1/2 tsps.

High gluten flour 250g low gluten flour 50g milk powder18g

2. Yeast is dissolved in warm water; Add sugar to butter, salt until it is loose (stir well and the color is white).

Add eggs, break them up and mix well. Add yeast water and mix well again.

3. Mix flour, milk powder and the mixture in "2".

4. Because there is a lot of water and the dough is particularly sticky, use a rolling pin to stir it.

Stir hard, it takes a lot of effort. Stir and stir until the dough is smooth.

5. Put it in a warm and humid place, and basically ferment for about 1 hour.

I put the microwave oven and a bowl of boiling water in it.

Fermented in almost 40 minutes), fermented to about twice the size.

6. Gently press down the fermented dough by hand to discharge the gas inside.

7. Ferment again for about half an hour, take it out, and sort out the required bread shape according to your preference.

8. Spread a layer of butter on the baking tray or pad it with tin foil.

Put the finished dough on a baking tray for final fermentation.

9. About half an hour, the dough is fermented. Preheat the oven 180 degrees, fire up and down for about 23 minutes (adjust the heat according to the skin color in the last few minutes)

Super delicious coconut bread

Dough material

A high-gluten flour 2 10/0g low-gluten flour 56g milk powder 20g fine sugar 70g salt 1/2 teaspoons.

B Whole egg 1 Tang Zhong 84g (14g high flour+70g water).

C water 85g yeast 6g.

D 22 grams of unsalted cream

PS: There is a big mistake in the picture, that is, salt is put with yeast. In fact, if yeast is put together with sugar and salt, it will damage the activity of yeast and the dough will not rise!

Stuffing material

20g of fine sugar, 80g of coconut powder 1 tablespoon of brandy 1 cup of raisins.

Practice:

1 soak brandy and dried grapes for half an hour.

2. Mix and dissolve material C.

3. Mix materials A and B, and stir slowly with an egg beater.

4 When it is uniform, turn to medium speed and continue to stir until it is strong, and add D material.

5. Add material D and stir until the dough is smooth.

6 Basic fermentation for 40 minutes

7. Flatten the basically fermented dough into a rectangle by closing it down and exhausting it.

8 Sprinkle hand powder on the dough, and then roll the dough into 25CM*40CM.

9 Roll out the dough and flatten the edges slightly.

10 Brush a layer of water on the dough with a brush.

1 1 Mix the fine sugar and coconut powder in the stuffing material, and then spread it evenly on the dough (it is convenient to close the mouth without spreading it evenly).

12 Drain the grapes soaked in brandy and sprinkle them evenly on the dough.

13 dough rolls from top to bottom

14 pinch

15 dough is divided into 8 portions on average. Stick some high powder on the chopsticks and press it down from the middle of the dough to form a butterfly shape.

16 final fermentation (38 degrees, about 40 minutes)

17 Finally, bake at 180℃ for about 20 minutes and serve.

Bread making method

Bread is made by mixing dough with fresh yeast, rubbing strips, dosing, shaping and finally baking. The key to making bread lies in three links: flour selection, fermentation and baking.

1. Flour selection: Flour is the main raw material for making bread, and flour selection is a key to making good bread. Generally, flour containing more than 25% gluten is selected. Bread made of this kind of flour has good hair, elasticity and soft quality.

2. Fermentation: bread is made by yeast fermentation. In the preparation of bread dough, in addition to liquid fresh yeast, auxiliary raw materials such as oil, sugar and eggs are also used. The feeding quantity varies with different varieties. In the following, the general bread is taken as an example to introduce its fermentation method.

(1) 5 kg of standard flour (rich flour is the best), about 0.5 kg of sugar/kloc-0 (0.5 kg in hot days and 0.5 kg in cold days), about 750 g of oil (both lard and plain oil), about 750 g of eggs.

(2) The dispensing method is divided into two stages. The first stage is leavened. Add about 500 grams of clear water to one third of the flour, then add fresh yeast to knead it evenly, and let it stand and ferment for 2 hours (some for 3-4 hours), and then it will be small yeast.

3. Baking: It is also the key to make good bread to master the temperature of baking bread. There are coal ovens, electric ovens and far infrared ovens for baking bread. Bake the bread green at high temperature in the oven. Products can not only change from raw to cooked, but also form golden surface, bulky tissue, sweet and delicious, elastic and other characteristics. Take the coal fire baking oven as an example to explain how to adjust the oven temperature when baking bread. When baking bread, it is generally required to use strong fire, but different temperatures should be used at different stages. In the first stage, the fire should be low (120℃) and the primer should be high (no more than 250 ~ 260℃), which can not only avoid the bread surface from setting quickly, but also make the bread swell moderately. In the second stage, the top fire and bottom fire should be high, the top fire can reach 270℃, and the bottom fire should not exceed 270 ~ 300℃ to set the bread. In the third stage, the surface fire was gradually reduced to180 ~ 200℃, and the primer was reduced to140 ~160℃, so that the surface of the bread was coked to form a bright color and improve the flavor. The total baking time depends on the size of the bread, for example,100g of buns is 8 ~10min (surface fire refers to the fire on the surface of the coal pile, and primer refers to the fire at the bottom of the coal pile). In this way, the bread that meets the quality requirements can be baked by using the different temperatures of "low first, high later and low again" in three stages. The temperature of other ovens can also be properly controlled according to this change.

There are three ways to make cakes now-oven, microwave oven and rice cooker. Let me explain it to you one by one.

I am in Xiamen, Fujian. There are many delicious foods here.

For example, the more distinctive ones are: fried oyster, ginger duck, fish with local soy sauce, frozen bamboo shoots and so on. Too much, too much to talk about all day and night.

The cooking of these dishes is very simple.

The practice of sharing one of the ginger ducks today is not only fragrant, but also warm.

Prepare ingredients: half a muscovy duck, ginger slices (more), salt, aniseed (cinnamon, fragrant leaves, prickly ash), peanut oil, cooking wine, soy sauce.

The cooking method is as follows:

Step 1: Cut the muscovy duck into pieces, put it in a pot and blanch it to remove the fishy smell.

Step 2: put peanut oil in the pot, a little more than usual. Stir-fry the sliced ginger in a pot.

Step 3: Leave half of the stir-fried ginger in the pot, and put the other half in the bowl for later use. Then stir-fry the duck in the pot.

Step 4: Add salt, aniseed, soy sauce and stir fry again after cooking wine.

Step 5: Pour a bottle of beer into the pot, and after the fire boils, pour all the duck meat in the pot into the pot.

Step 6: Simmer on low heat 10 minutes later, the ginger in the pot has no spicy taste. Pour all the spare ginger slices in the bowl into the pot.

The delicious ginger duck is cooked without getting angry.

Try it quickly!

Hello, I'm glad to answer your question. I'm from Yangzhou, Jiangsu. I'd like to introduce a special dish here: boiled dried silk. Here's how to do it!

1. material: cut dried silk (cut into filaments), fungus, Pleurotus eryngii, bamboo shoots, river shrimp, small vegetables, broth (chicken soup, bone soup is the best), and water can be cooked without soup.

2. Practice: soak the fungus in advance, wash a handful of small vegetables for later use, slice bamboo shoots, slice Pleurotus eryngii, and blanch the fungus and bamboo shoots in advance for later use! Shrimp peeled in advance, these side dishes don't need too much, just a little!

3. Pour broth into the pot. I generally like to use chicken soup, because there is chicken oil from the old hen, which tastes delicious when cooked! Add dried silk and cook on high fire, then add the prepared ingredients in turn, and keep the small vegetables for the time being! Put it in and cook for ten minutes to start seasoning. It's very simple, a little salt, less chicken essence, or not! Shrimp and chicken soup are already very fresh! The taste of the ingredients in this province is the best! Finally, add small vegetables! Such a delicious boiled dried silk is ready!

Boiled dried silk is suitable for men, women and children, and children like to eat it! Especially in winter, the soup is watery and delicious! Just pay attention to the freshly cooked food, which is quite hot. Pay attention to safety when eating, and don't burn your mouth! [Cover your face] [Cover your face] [Cover your face]

My husband is from Liulin, so I'm half a Liulin. There is a online celebrity snack, Bowl Tuan, which is a local specialty. The authentic Liulin people especially love this taste. Let's share the practice below.

Ingredients: buckwheat flour 500g, salt 10g, water 1500ml, cucumber 1 root, coriander, sesame, chili oil, rice vinegar, soy sauce, full of love.

1. Cold water and flour mixing, firstly, melt salt with warm water, add it into buckwheat flour and stir well. Then add cold water and stir with chopsticks. Add water bit by bit. The hardness of noodles is the same as that of noodles we usually roll. After mixing the noodles into flour wadding, knead the flour wadding into dough by hand, and then wake up for fifteen minutes.

2. Dilute the noodles. This step is to dilute the mixed noodles into thick batter. First, dip water in your hand, then rub it in your face a few times, then dip it in water, rub it in your face again, and repeat this action, and the face will become soft slowly. The water must be added bit by bit, so that the bowl made is strong. Form a thick paste, stir it in a basin by hand in one direction to make the batter strong until there are no pimples in the batter and the texture is uniform, and then wake up for half an hour.

3. Dilute the batter twice, and you need to dilute the batter again before steaming the bowl. Add about 500g of water to the woken noodles, slowly dilute the batter, and keep stirring with a spoon until there is no sediment at the bottom of the basin. Scoop it up with a spoon until it can be hung on the spoon. The ratio of the whole surface to water is controlled at 1:4.

4. Steaming the bowl ball, fire on the steamer, first put the bowl in the steamer to steam, after the water boils, wipe off the water vapor in the bowl with a cloth, then scoop up the batter with a spoon and pour it into the bowl. The amount of batter poured into the bowl is 80% of the bowl, and don't fill it. Then cover the pot and steam for half an hour. The air is filled with the unique smell of buckwheat.

5. Stir and plaster to form. The bowl just out of the pot is soft and thick, which needs to be stirred quickly in one direction while it is hot, then smoothed along the bowl with a spoon, and then completely cooled. Only after repeated stirring can the bowl be made, can the taste be guaranteed.

6. Cold bowl dumplings. After the bowl dumplings are completely cooled, it is easy to take off the bowl dumplings with a spoon along the edge of the bowl, and then cut them into strips on the chopping board. Slice cucumber into filaments, and chop coriander for later use. Put the cut bowl into a dish, add shredded cucumber and coriander, drizzle with soy sauce, vinegar, Chili oil and sesame seeds, and stir well to enjoy the delicious food.

I'm from Hubei. Although it's time to talk about the color change of the "lake", everything will get better with everyone's efforts.

Speaking of food, there are quite a lot of Regan Noodles, the most distinctive pasta in Hubei. Now many slogans shout "Come on, Regan Noodles". The most famous braised Wuchang fish is because of Chairman Mao's sentence "Only drink Yangtze River water and eat Wuchang fish." And famous. It is a must-have "lotus root ribs soup". Whether it is a famous tourist or a family member returning from a foreign land, when drinking a bowl of fragrant lotus root soup, they will forget all the dust and fatigue. There are many more, so I won't introduce them one by one.

Today's question and answer, what delicious food do you have there? Have you done it yourself? How does it taste? The above has introduced several special cuisines in Hubei. If we want to say that they are the most distinctive, the lotus root sparerib soup is the first thing I think of.

Lotus root is now another food business card except Wuchang fish in Hubei, not only because of its delicious taste, but also because its output is one-third of the national total output. The main lotus root producing areas in Hubei are Caidian, Xishui, Xiantao, Jiayu, Honghu, Jiangxia and many other places. Among them, the lotus root in Caidian Lotus Lake, the lotus root in Xishui Bahe River and the lotus root in Jiayu County are all listed as protected products of national geographical indications, and the lotus root in Hubei Province is generally listed in July and August, and it is produced in large quantities around October. There are many ways to eat lotus root at the end of the year, such as lotus root clip, fried lotus root, lotus root balls and lotus root soup. Among many ways to eat lotus root soup, lotus root soup is the most memorable, because only in winter can you drink lotus root soup in Hubei, and only the lotus root that comes out of the mud at the end of the year can boil out which flavor.

Have you ever made lotus root soup? Every family in Hubei can make authentic lotus root soup, because the method is simple and easy to learn, but you have to master the mid-term skills to make lotus root soup with rich and fragrant soup. Let me introduce the method below.

~ ~ Lotus root ribs soup ~ ~ Features: the soup is delicious, the lotus root powder is glutinous, and the meat is fragrant. It has the effects of appetizing and invigorating qi, invigorating qi and supplementing calcium.

The first step is to prepare ingredients.

Ingredients: lotus root 3 kg ribs 1 kg

Accessories: pork belly 200g, ginger and shallots.

Seasoning: salt, monosodium glutamate, chicken essence, white pepper and cooking wine.

Step 2: Food processing

Chop the ribs into evenly sized pieces.

Lotus root cutting hob, just a little bigger than ribs. Then directly sprinkle salt (about 3g), stir evenly, and marinate for about 10 minutes.

Pork belly is cut into small pieces, ginger is peeled and sliced, and shallots are cut into chopped green onion.

The third step is to start making.

= = ""lotus root sparerib soup doubts answer.

Q: Why is there red soup and white soup in lotus root ribs soup?

Answer: This is because lotus root contains more polyphenol compounds, which are easily oxidized. If there are less quinones formed by oxidation, the soup will be white, and if there are more quinones, the soup will be red. The color of soup does not affect the nutritional value of lotus root soup, but some people like red soup and some people like white.

If you want the soup to be white, you can cook the ribs and the lotus root separately. First, stir-fry the pork belly with oil and add water to cook the lotus root. Then, cook the ribs until the lotus root is cooked, leaving only the food without the soup. Then, when you want to eat the lotus root soup, put the lotus root into the sparerib soup and heat it. This will make the lotus root soup taste less mellow.

Q: How to choose lotus roots?

Answer: The boiled lotus root soup will be crispy and powdery. Most people prefer glutinous lotus root, which is also a major feature of Hubei lotus root soup. Of course, some people like crispy lotus root. So how do you choose the lotus root you want?

Generally, powdered lotus root is used for soup, while crispy lotus root is used for cold salad and stir-frying.

Technical summary of "ribs and lotus root soup"

The final conclusion Lotus root soup has simple ingredients, but its taste is not simple, and it is seasonal, only suitable for eating in winter.

This is my own corn feast. Cooking corn with a little skin can ensure that the corn tastes purer. Adding some salt baking soda can make the corn bright in color and rich in nutrition. Use corn kernels to squeeze corn juice in a soymilk machine.

Corn omelet made of corn kernels, milk, eggs and allspice powder, chopped green onion and white flour, and corn omelet baked in the oven.

Hello, I'm glad to answer your question.

I'm from Yunfu, Guangdong. Let me introduce our side. Is everything okay ...

1. Boiled chicken with green plum. With the moist plums, the chicken soup is elegant, and the chicken unexpectedly presents an unusual good taste.

2. Stewed Tianlushan high goat: Mutton is a good tonic in winter, seasoned with green plum juice. Stewed high goat has no smell and tender meat.

3. Steamed potherb fish with green plum juice: natural materials and rich nutrition.

4. Green plum stew Lidong local pig: Lidong is a place in Xinxing County, which is famous for its pigs.

5. Xinxing County specialty: Liuzuzhai. The main raw materials of Liuzu Suzhai are Sanru, liu er, bean products, gluten, melons and fruits, etc. The taste is smooth and soft, and the fragrance is mixed.

6. Stir-fry the snail in the mountain pit. Snails are extremely vital and have no tail. In addition to delicious taste, the snail has the functions of eliminating jaundice and dampness, soothing the liver and promoting digestion.

7. Olive horn rice noodles.

8. Three cups of duck.

9. Tender fried landscape black tofu: tender to the entrance.

Hello, I'm Wang Yi, and I'm glad to answer your question.

Recently, everyone in the family shouted for meat, so I asked them to order and I'll do it. Figure 1 shows the braised pork ordered by my father, figure 2 shows the steamed pork ribs with potatoes ordered by my daughter, and figure 3 shows the pickled cabbage dry rice that we Guangyuan people eat alone.

Braised pork practice: 1. Wash pork belly and cut it into pieces about 5 cm in size. Add two slices of ginger and cooking wine to remove fishy smell. 2. Add the fried sugar (the old rock candy I used) to the oil in the pan. Remember to slowly fry it to caramel color with low heat, and add the pork belly to stir fry. 3. Stir-fry until the meat sticks to the sugar color, add appropriate amount of boiling water to boil, add salt (the meat I cooked was salted for 2 hours in advance, so no salt was added), soy sauce, soy sauce, ginger slices, green onions, star anise, cinnamon, salai and fragrant leaves (add appropriate amount according to your own taste). 4. Turn to low heat and slowly stew until the meat is soft and the soup is sticky. Take the pan out and put the aniseed out with chopsticks.

Steamed pork ribs with potatoes: This is the simplest 1. Wash the pork ribs with blood in advance, and simply blanch them with ginger slices and cooking wine to remove the fishy smell. 2. Add proper amount of salt, soy sauce, chicken essence, egg white and raw flour to the processed ribs, stir well and marinate for a while. 3. Peel the potatoes, cut them into pieces about 2 cm thick, put them at the bottom of the plate, and spread the marinated ribs on the potatoes. 3. Boil the water from the pot, put the ribs in the fire and steam for about 25 minutes to 30 minutes. Grasp the time according to the size of your ribs and the thickness of potatoes. You can sprinkle some chopped green onion before serving, so I don't decorate it because I don't have any onions at home. The egg yolk is the rest of the salted ribs with egg white, so I don't want to waste it and put it together for steaming.

3. The practice of sauerkraut dry rice: Add the fried sauerkraut to the steamed rice and mix well. (This sauerkraut is a kind of sauerkraut that we just cooked and ate in Jiange.)

Duck blood vermicelli soup is a traditional famous food in Nanjing, which belongs to Jinling cuisine and Jinling snacks. It is an important representative of Jinling cuisine and Jinling snacks, and it is also one of the famous dishes featuring ducks. Duck blood vermicelli soup is made of duck blood, duck intestines, duck liver, etc., and duck soup and vermicelli are added. It is popular all over the country because of its mild taste, delicious and smooth taste and taste characteristics suitable for both north and south. Nanjing has been fond of eating duck gizzards since ancient times, and it is popular to make dishes with ducks. It has the reputation of "Jinling duck dishes are the best in the world". Duck blood vermicelli soup is improved to cater to the dietary characteristics of different places, and its production varies from place to place. However, whether it is the cooking of duck soup or the production of duck blood, duck liver and duck intestines, the traditional method of making Jinling salted duck is adopted, which is an important representative of Jinling cuisine.