Ingredients: 5 kg of lean meat, soy sauce 1 kg, 3 liang of sugar, rice wine 1 2, fennel 10g, and 20g of ginger.
Production method:
1. Processing of raw meat: remove bones, skins, 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. cook the meat and frying: Put the cut lean meat into a pot, add water equal to 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, you can add water as appropriate. When you hold the meat with chopsticks and use a little force, the meat fibers will separate themselves, indicating that the meat has been cooked. At this time, you can add seasoning and continue to cook the soup until it is almost dry.
The second stage: the guessing 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 become golden fluffy, which has a special fragrance.
Homemade meat sponge roll
Ingredients: 500g high flour, 0/0g dry yeast/kloc-,6g salt, 80g sugar, 270g water, one whole egg and 30g butter.
Other ingredients: white sesame (raw), chopped green onion, salad dressing (lard) and pork floss.
Practice: the butter softens at room temperature, and the eggs and water are beaten into a uniform egg liquid in a large basin. Dry yeast, sugar and salt are mixed in the egg liquid, and then flour is added and stirred into balls. Then the dough is moved to the panel and rubbed hard 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, so you'd better eat more before, hehe). Until the dough is 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 equal parts, knead it again, and relax for 5 to 10 minutes. After that, the baking pan is oiled, the dough is rolled into rectangular thin slices with a thickness of about 4mm, put into the baking pan, and the corners are compacted, and a hole like a tower skin is made in the dough for secondary fermentation. After the above steps are completed, 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.
Let it cool a little after taking it out, put the dough upside down on oiled paper, scratch it with a knife (just next to the bottom of the baking tray), spread salad sauce (the sweet cupid I used), sprinkle half of it with meat floss, roll the bread with oiled paper (tightly), and then wrap it like a cake roll for 20 minutes until it is cold. 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 trouble 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 the 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.
Unique flavor, mellow taste and delicious taste.
Raw materials: gluten flour 300g, sugar 65438+ vegetable oil 0 tablespoon 65438+ baking powder 0 tablespoon 65438+ yeast (dry) 0 tablespoon, warm water half tablespoon 65438+ bread flour 0 cup, and proper stuffing: chicken (whole grain) 150g onion 1 garlic 2. 0? 4 teaspoons of corn flour, 2 teaspoons of oil, 1/2 tablespoons.
manufacturing process
First, stir the yeast and warm water, pour into the leather, mix well, knead into dough, and store for 15 minutes. Marinate the chicken with stuffing 10 minute, and dice the onion. Heat oil in the pan, saute garlic and onion, add braised chicken, miscellaneous beans and spicy instant food materials, copy the fragrance, add mashed potatoes and fish and mix well. Divide the dough into small balls, each ball 1 tablespoon filling, knead into a ball, and wet it with bread flour. Heat the oil, fry the bread until golden brown, and take it out.
Ingredients of Danish bread: high gluten flour 240g, low gluten flour 60g, water about 120g, cream 30g, yeast 7g, sugar 20g, salt 5g, egg 50g and shortening 2 10g.
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. 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 balls.
4. Move to the workbench, add the cream and stir 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 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 freezer 1-4 hours or so.
8. After taking it out of the freezer, preheat the dough first, and then roll it into a rectangle with a rolling pin with a thickness of 2cm.
9. Next, fold the quilt three times. Refrigerate after folding 15-20 minutes, and last 30 minutes. Then, roll it out and make 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 it can be left at room temperature for about 40 minutes.
10, after the second fermentation, brush the egg liquid on the dough (not on the cut) and bake it in the oven at 200 degrees (preheat first) 18-20 minutes.
1 1. About the shape of the 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 the four corners, pinch, squeeze the custard sauce in the middle after secondary fermentation, and then put the yellow peach slices (this can be changed at will.