The right crowd
The general population can eat it.
Baking powder is a kind of compound expansion agent, and it has also become foaming powder and baking powder, which is mainly used to make pasta. There are two kinds of baking powder, sweet and practical. It is a rapid starter, which is mainly used for the rapid fermentation of grain products. People often use baking powder when making cakes, cakes, steamed buns and steamed buns, and baking powder is also widely used in pasta making.
Nutritional value of baking powder
Efficacy and function of baking powder
Yeast powder, also known as foaming powder and yeast powder, is mainly used as a quick loosening agent for flour food. Some kinds of baking powder, including sweet and edible baking powder, is a kind of fast starter, which is not only fast in fermentation, but also not easily affected by environmental factors such as temperature and humidity, and is mainly used for the rapid fermentation of grain products.
The practice of baking powder
1, zucchini mushroom box
Ingredients: zucchini 1 minced meat 100g, five eggs of mushroom 1, onion, Jiang Mo, oyster sauce, pepper, flour, starch, baking powder, pepper and salt, Chili sauce and oil and salt.
Exercise:
1. Cut the zucchini into two pieces, add a proper amount of salt, Jiang Mo, pepper and oyster sauce to the meat stuffing, stir evenly in one direction and marinate for ten minutes;
2. Add diced mushrooms and green onions; Stir in the direction just now; Sandwich a proper amount of mushroom meat into zucchini slices;
3. Use eggs, flour, starch, baking powder and appropriate amount of salt and pepper, and then add a certain amount of water to make a thick and suitable batter; Put the prepared zucchini box into the batter, so that its surface is evenly covered with a layer of batter;
4. When the oil in the pot is hot, put it in the zucchini box and fry it until it is light yellow. Open the fire again, when the oil temperature rises to 90%, put it in the zucchini box, fry it until golden brown, and take it out; Put it on a plate and sprinkle some pepper and salt on the surface.
2. Mushroom meatballs
Ingredients: 600g pork (including 500g lean meat and fat meat 100g), mushroom 100g salt 10g cooking wine 25g sugar 12g white pepper 1g baking powder 4g corn.
Exercise:
1) Wash the pork, drain the water, put it on the chopping board, and separate the fat meat from the lean meat with a knife; Cut the lean meat into strips, and then cut into dices; The fat is also diced; Take a little diced lean meat, put it in a cooking machine and take it out for 5 seconds; Beat all lean meat into minced meat and fat meat into minced meat;
2) respectively putting the minced lean meat and the minced fat into fresh-keeping bags; Spread it out with a rolling pin and put it in the refrigerator for freezing; Freeze until minced meat is caked, take it out, break it into small pieces by hand and put it into a mixing barrel;
3) Add salt, slow down first and then gradually increase the speed, and beat the minced meat at high speed without splashing; The minced meat is somewhat transparent, the color becomes lighter, and there are no red meat particles; Break the frozen fat and continue to stir evenly;
4) Add cooking wine, sugar, white pepper, corn starch, salad oil, soy sauce and chicken essence and stir evenly; Washing Lentinus edodes, draining, and cutting into pieces; Putting the mushroom powder into a mixing barrel; Adding monascus powder, and stirring evenly; Add baking powder; Continue to beat evenly;
5) Dip a little water in your hand, grab a handful of meat stuffing, and squeeze a ball out of the jaws; Take out the meatballs with a spoon and put them into a basin or directly into a pot; Put a proper amount of water into the pot and heat it to 80 degrees; Pour in the meatballs, bring them to a boil, then turn to low heat until the meatballs float, and then take them out.