1, noodles
[Component List]
Dough: 200g flour, 2g salt, cold water100ml.
Accessories: soy sauce, vinegar, oil, salt, pepper, garlic sauce, shredded cucumber, shredded carrot and chopped green onion.
[Production Steps]
1. Let's mix the dough first, with 200g flour, 2g salt (to increase gluten) and cold water 100ml. Knead the dough first, don't flatten it, then basically knead it into dough, brush it with oil and spread the whole dough evenly. Cover with plastic wrap and relax 15 minutes.
2./kloc-Continue kneading dough after 0/5 minutes. At this time, the dough will be very oily. Continue to brush oil evenly, cover it and relax 15 minutes;
3./kloc-After 0/5 minutes, we move the dough to the chopping block and knead it slightly, and knead it into thick strips. Knead the dough evenly with the same brush oil 15 minutes;
4./kloc-rub the noodles again after 0/5 minutes. At this time, it is much better than simple friction, about twice as much as the previous step. Continue to brush oil evenly, and oil both sides. This is an important step. Wake up 15 minutes;
5./kloc-After 0/5 minutes, the noodles can actually be cooked without kneading, and they can become long without breaking with a light pat, and the surface is smooth;
6. After the noodles are pulled out, you can come to the plate. Brush oil at the bottom of the pan, start peeling the pan, and then brush the oil on the surface after the pan is pulled out. If there is overlap, remember to brush each layer with oil and cover it with plastic wrap, and wake up 1 hour. The longer the proofing time, the better the extensibility of noodles.
7. Rub some shredded cucumber and carrot, cut some chopped green onion, and boil a pot of water after waking up. Now look at the noodles. You can pull them very long and thin with a gentle pinch, and they won't break at all. It's simple.
8. After the water is boiled, put it directly into the pot. Cooking noodles is simple and quick. When boiling water for the first time, you can add some water to make the noodles taste better. Cook the noodles until they float and look translucent, and then put them in cold water.
9. Summer is coming. Let's make cold noodles, which is more appetizing. Mix with soy sauce, vinegar, sesame oil, salt, pepper, garlic sauce, shredded cucumber, shredded carrot and chopped green onion and start to move.
The taste is smooth and full of energy. Whether it's cold noodles or fried noodles, it tastes good.
2. steamed bread
? Ingredients list?
Ingredients: 50 grams of dried Sophora japonica and one piece of pork.
Dough: 400 grams of medium gluten flour, 4 grams of yeast, 3 grams of sugar and 200 grams of warm water.
Seasoning: onion, ginger, garlic, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 2 tablespoons cooking oil, 1 tablespoon chicken essence, 1 tablespoon pepper, 1 tablespoon sugar, 1 dried shrimps,/kloc-0.
? Production steps?
1 We first wash 50g of dried Sophora japonica, and then heat it for 30min;
2. At this time, we just came to make noodles: 400 grams of medium gluten flour, 4 grams of yeast, 3 grams of sugar and 200 grams of warm water. After stirring with chopsticks until there is no dry flour, we rub it and cover it with plastic wrap to make it double;
3. At this time, Sophora japonica is also soaked. Squeeze the water out first. Then prepare a piece of pork, cut it into small pieces and mince it with a meat grinder. After pouring out, you can start to mix the stuffing.
4. First add Sophora japonica, then add onion, ginger and garlic to enhance the taste and fragrance.
Then 2 tablespoons of soy sauce, oyster sauce 1 tablespoon, cooking oil, chicken essence 1 tablespoon, pepper 1 tablespoon, sugar 1 tablespoon, shrimp skin 1 handful, chopped green onion 1 handful, and then
After the meat stuffing is salted, the dough is ready. Rub it out first, then take it out and rub it into long strips and divide it into small doses. Press each small dose with the palm of your hand, and then we can start rolling the dough into buns with thick middle and thin sides.
6. After wrapping a spoonful of braised pork, you can start wrapping. Today, let's make a wicker bag. The first step is to pinch it in, then pinch it left and right, and finally tidy it up. Everyone else makes wicker jiaozi. Today, let's make a wicker bag and see if it looks as good when steamed.
7. After all the bags are wrapped, we put them in a steamer and wake them up twice to 1.5 times the volume. After waking up, you can steam in the pot, put cold water on the pot, and the fire lasts 15 minutes. Turn off the fire and simmer for 3 minutes.
Our steamed buns are ready. Compared with jiaozi with willow leaves, it seems much cuter. Chubby and soft, it is especially popular when you look at it. The fragrance of Sophora japonica is matched with the delicacy of pork. It doesn't matter if you put more fat. It tastes refreshing and not greasy, especially fragrant!
3, steamed bread
[Component List]
Lettuce 50g water 150g flour 300g sugar 20g yeast 3g baking soda 1g vegetable juice 150ml.
[Production Steps]
1, 50g of lettuce, 50g of clear water1,juicing, filtering, and then making dough;
2. Flour 300g, sugar 20g, yeast 3g, baking soda 1g, vegetable juice and flour150ml; Knead into a slightly smooth dough, and the steamed bread made from this dough will not be particularly dark in color;
3. After polishing, move to the chopping block and continue rubbing like clothes. Add 50 grams of dry flour several times and knead it while adding. Here, noodles are used;
4. The dough will become smooth and long again; Divide the dough into equal parts and continue to knead the dough smoothly. In order to have a solid taste, each dough needs to be kneaded almost 200 times, and the kneading time is about 100 times, which basically meets the requirements, but the effect is better.
5, but be careful not to over-knead the dough, the gluten will break, and the kneading time is too long, and the dough has begun to ferment, which will affect the subsequent operation. Basically, a steamed bread dough is shaped for less than 2 minutes, and then it becomes smooth and the raw embryos are ready;
6. Put in the steamer, cover the lid and wake up to double the volume. Put cold water into the steamer. When I woke up for the second time, the volume was bigger than before and I felt lighter. Then press it gently with your finger, and it will bounce back slowly. If you rebound immediately, it means that you have not been awakened. If there is no rebound after pressing it, it means that the fermentation is excessive.
7, cold water on the pot, after SAIC, continue to steam for about 12- 15 minutes. Don't open the lid in a hurry after steaming, simmer for about 3 minutes.
4. Flower rolls
[Component List]
Yeast 3g, 180ml warm water, flour 300g, sugar 30g, purple potato.
[Production Steps]
1.3g of yeast is first melted with180ml of warm water;
Now, mix flour, 300g flour, 30g sugar and yeast water. After basically kneading, put it for 65,438+00 minutes, and knead it again after 65,438+00 minutes. It will be smooth and easy to wake up to twice the size.
3. Now deal with purple potato, peel and dice;
4. Take out the dough after doubling, and exhaust it first. This dough is a little sticky. Can be taken out by dry flour. After exhausting the air inside, wrap the purple potato, knead it evenly, roll it out, roll it into a rectangle, cut it into triangular pieces, and roll it up to make a beautiful purple potato flower roll.
5. Half an hour after the second wake-up, the mass volume will become larger and lighter after the second wake-up;
6. You can start steaming after waking up. After SAIC, steam 10 minutes, turn off the fire for two minutes, and then take out the pot. Nice purple potato rolls can be eaten.
5. Fried dough sticks
? Ingredients list?
500g flour 5g salt 4g sugar 3g baking soda 8g baking powder 1 egg 250g warm water.
? Production steps?
1, mix noodles first. 500g flour, 5g salt, 4g sugar, 3g baking soda and 8g baking powder. After stirring evenly, add 1 egg and 250g warm water, stir with chopsticks to make flour floc, and then add 20g edible oil.
2, and then start to rub the noodles, you can't rub the fritters, you should use the method of rubbing the noodles. It will be a little sticky at first, but it will be fine after a while.
3. Cover the dough with plastic wrap after the dough is basically formed, and make it 10 minute. The main reason to wake it up is to make it easier to knead the dough next time. /kloc-after 0/0 minutes, continue to knead the dough, lift it from the side to the middle, and then continue to knead the dough.
4. Slowly, the dough will become smoother and smoother, then cover it with plastic wrap and wake it up again 10 minutes. 10 minutes later, continue to rub the noodles, and repeat the same steps and techniques three times.
5. Then put oil on the chopping block, move the dough to the chopping block, divide it into two parts, and knead it for a long time. After kneading, wrap it in plastic wrap and put it in the refrigerator for one night.
6. The next day, take out the dough at a temperature of 1 hour, and then sprinkle the flour on the chopping board to prevent it from sticking. After taking it out, you don't have to knead it.
7. Sprinkle some dry flour on the surface, stretch it a little, then roll it out, roll it into a rectangle with a thickness of 0.5 cm, and then cut the surface.
8. Cut into strips about 2 cm wide, then dip chopsticks in water and draw a waterline.
9. Next, the two pieces overlap. When it's all done, press it with the back of the knife to avoid scattering when frying. Finally, remove the two ends and arrange the shape, and our fried dough sticks will be ready.
10, pour the oil from the pan and fry at the oil temperature of 180℃. You can try the oil temperature with chopsticks, and small bubbles can rise quickly around chopsticks.
Next, fry the deep-fried dough sticks and stretch them a little before cooking. After the fritters float, turn them over with chopsticks. At this time, the fritters will quickly expand and become bigger until they are golden and ripe.
Our fritters are fried, fluffy and soft, crisp outside and tender inside. Let's cut them open and have a look. It's all hollow inside. They are brittle when they are hot and don't harden when they are cold. They still taste soft and taste very good.
6.water chestnut cake
? Ingredients list?
400g old pumpkin 700g clear water 90g white sugar 250g horseshoe powder 400g coconut milk 200g milk 30g white sugar.
? Production steps?
1. Today, pumpkins are layered. The old pumpkin is peeled first, then cut into large pieces, with a net weight of 400 grams.
2. Take it out after steaming, pour it into high-speed blender and add 700 water to make pumpkin sauce. Sift it again when you pour it out to make it more delicate.
3. Then we add 60 grams of white sugar to the pot, scoop a few spoonfuls of freshly filtered pumpkin sauce into it, boil it over medium heat, and melt the white sugar first.
4. Then we add 120g horseshoe powder to the bowl, then pour all the remaining pumpkin sauce in, stir it evenly first, and then sieve it again after no particles are seen. This is the yellow part of the paste.
5. At this moment, the pot is also boiling. After turning off the fire, scoop in 2 tablespoons of raw starch paste, and then start stirring until all the starch paste is cooked and looks like transparent paste.
6. Then pour it into the remaining raw slurry while it is hot and continue to stir evenly. Slowly, the slurry will become thicker and more delicate, just like this, and put it aside for use.
7. Let's do the white part. Add130g water chestnut powder, 400g coconut milk, 200g milk and 30g sugar into the bowl. I don't add much sugar here, and everything I eat is slightly sweet. You can double the sweet one, mix well and sift it again. There are no particles.
8. This paste contains milk and coconut milk, which can be solidified without burning hands.
9, then you can prepare the mold, large mold or small mold, first brush the oil to prevent sticking, then cover it, and then pour a layer of yellow powder slurry to lay the bottom after the fire boils.
10, then cover and steam for 3 minutes, then cover and pour a layer of white pulp, and cover and steam for 3 minutes.
The back is the same, one layer is yellow and the other is white, and the top and bottom are yellow powder paste, which makes the steamed color look better.
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12, after all steamed, take out and cool. At this time, the small mold is completely cool, and the finger will be demoulded at a little, and it will be a complete water chestnut cake.
Small in size, but beautiful in color, like flowers, feeling like QQ, tender and slippery.
Then let's look inside the box, pour it out, demould it and cut it into pieces, first cut it into strips and then cut it into small pieces. It is also layer by layer, and the color is very beautiful.
There is not much yellow paste in the back, so I mixed a little white paste in it, so the color will be a little lighter, but it will not affect the taste.
Moreover, the face value is also very high, and it smells rich in coconut fragrance, and the sweetness and toughness are just right. Put it in the refrigerator for a while before eating, and it tastes cooler and fresher.
7. jiaozi
[Component List]
300 grams of flour, 3 grams of salt and 240 grams of normal temperature water.
Stuffing: carrots, 2 eggs, 4 onions, ginger and garlic, appropriate amount of shrimp skin, appropriate amount of vermicelli 1, appropriate amount of salt, appropriate amount of chicken essence 1 spoon of pepper, and appropriate amount of sesame oil 1 spoon.
[Production Steps]
1. First, mix the flour, add 300g of flour, 3g of salt and 240g of normal temperature water in stages, and stir while adding;
2. Knead the dough when there is no dry flour. Knead the dough and cover it with plastic wrap for 30 minutes.
3. Prepare stuffing and heat vermicelli to soften it;
4. First shred two carrots, and then chop them with a knife;
5. Stir 4 eggs for later use, take hot oil from the pot, pour the oil into the egg liquid, stir fry and take out the pot;
6. Add a little oil to the pot. When the oil is hot, add onion, ginger and garlic to stir fry, and then add a handful of shrimp skin; Carrots are also added. Carotene can be released better after carrots are fried, and the fire can be turned off after frying.
7. At this time, the fans are also soaked and smashed on the chopping board;
8. Then pour them all into a large bowl for seasoning. Shrimp skin is salty, and a spoonful of salt is enough. Then mix with 1 spoon chicken essence, a little pepper and 1 spoon sesame oil. This vegetarian stuffing is really super fragrant;
9, the dough is awake, and it is very smooth and delicate when it is taken out and simply rubbed. After growing, divide into small flour agents, sprinkle a large amount of flour and rub it back and forth by hand to make each agent evenly stained with powder;
10, then press down along the knife edge with your palm to flatten the agent, and you can start rolling the dumpling skin;
1 1. jiaozi rolled by yourself can be divided into groups of 30, and wrapped immediately after rolling, so as not to stick together;
12, the dough does not need to be wiped with water, it is easy to knead, and it can be cooked after it is all wrapped;
13. When the water is boiling in jiaozi, I like to "roll three times" when cooking jiaozi. After boiling, add some cold water and repeat for three times. Jiaozi will cook it all, float it, take it out and you can start.
Because the dumpling skin is rolled very thin, it is crystal clear when cooked, which is particularly appetizing. I always have no appetite when it is hot. This dish of jiaozi is just right, refreshing and not greasy, and pleasing to the eye. Not only improves the nutrition, but also improves the taste and greatly increases the appetite.
8, egg filling cake
? Ingredients list?
500g medium gluten flour 3g salt 1 g yeast 280g water 1 0g oil1egg a handful of chopped green onion flour, a tablespoon of hot oil, a tablespoon of lettuce, a proper amount of ham and sausage and a proper amount of sauce.
? Production steps?
1, let's make dough first, 500 grams of medium-gluten flour, 3 grams of salt, yeast 1 gram, mix well and add 280 grams of water. The dough of the omelet should be soft, and the dough is too hard to bulge easily. After stirring into a flocculent dough, add 10g oil, then knead the dough by hand, and cover it after kneading10min.
2, it will be easier to knead the noodles again, and then knead them into smooth strips and divide them into small doses of 12.
3. Then round each dough again, find a plate after it is all done, brush some oil at the bottom to prevent sticking, lightly brush some oil on the surface after the dough is put in, and then cover it with plastic wrap to wake it up for 20 minutes, so that we can roll the dough in the next step.
At this time, let's make pasta, add a spoonful of flour and a spoonful of oil to the bowl, and stir it into thin pasta for use.
5. After the dough wakes up, take out one and press it open with your palm. Then roll it out directly with a rolling pin and put a spoonful of cakes in the middle.
6. Then start to fold the cake in half, and then pat it gently with your hand to exhaust the gas inside.
Then seal the two ends with a rolling pin and roll them from the inside out.
Fold it in half again, wrap it, and fold it neatly like a quilt. This method is mainly to make our seal tighter, and then brush the bottom of the board after everything is done.
7. Put the dough in, with the sealed side facing down, brush some oil on the surface to lock up the moisture, then cover it with plastic wrap and put it in the refrigerator to sober up for one night, which is the next morning's breakfast.
8. Cut some chopped green onion first, then prepare a cup, beat an egg in it, and add a handful of chopped green onion and stir well for later use.
9. Then put oil on the chopping block to prevent sticking, take out the proofed dough and roll it out. Put the rolling pin in the middle, first push it forward, then pull it back, and then roll it out in different directions. Don't push it all the way to the side in case it breaks. If it breaks, it won't swell. After rolling into a thinner pie, you can start branding.
10. Preheat the pan and oil it. Bake over medium and small fire. Immediately after the bottom is formed, turn it over and bake it on the other side. After the two sides are shaped, the small bubbles will come out slowly. Then turn it over frequently, and the cake will swell.
1 1. Then gently press with chopsticks so that all four corners can protrude. Now the cake bulges like a balloon.
12. Rub the crust with chopsticks and pour in the beaten eggs, one for each cake. Pour in the egg mixture and turn it over. The egg liquid can be cooked after it has solidified.
Our eggs are filled with cake, coated with our favorite sauce, topped with lettuce and ham, rolled up and ready to eat.
A cake is a hearty breakfast, and the crust of this cake is very thin and soft, and its taste is better than that sold outside. I learned that I don't have to go out to buy any more.
9, small sesame seed cake
[Component List]
Dough: 300g flour, 3g yeast, 3g sugar, egg 1, 40 warm water 150ml.
Crispy: 40 grams of flour, 3 grams of salt and 50 grams of hot oil.
[Production Steps]
1, first: flour 300g, yeast 3g, sugar 3g, egg 1, 40% warm water150ml. Knead the dough by hand. This dough is soft. After kneading into a smooth dough, you will wake up to twice the original size.
2, now make cakes: 40 grams of flour, 3 grams of salt, 50 grams of hot oil, and mix well;
Now that the temperature is rising gradually, this dough will be ready soon. Take it out and rub it out first.
Then roll it thin, roll it into a rectangular piece, spread it on it, roll it up and divide it into small pieces. Squeeze the ends tightly and press again, and the cookies will come out.
After everything is done, roll it out, roll it into a cow's tongue first, then fold it in half, continue to fold it in half, and the small triangle will come out. Then roll it out and our raw biscuits will be ready.
4. Brush the oil in the pot, add the bread, brush a layer of oil on the surface, cover it, and bake it on low heat. One side is shaped, and the other side is branded until both sides are golden and crisp, and then the pot can be served;
Is this little sesame seed cake particularly simple? Because it is a cake, it is crisp outside and tender inside, and the taste is richer!
10, shredded pork noodles
[Component List]
A handful of sweet potato powder, pork belly 100g, a piece of ginger, leek 1, a spoonful of onion, ginger, garlic, bean paste, Chili noodles, water, salt, soy sauce and pepper.
[Production Steps]
1, soak the powder first, the sweet potato powder will be harder, and it will be faster to rinse with boiling water;
2, pork belly 100 grams, cut into small pieces, add a piece of ginger and stir into minced meat. A meat grinder is really much easier than chopping meat yourself. Some people will say that the minced meat will taste better if they eat it for a long time. Personally, I think it tastes good;
3, leek 1, chopped.
Cut some onions, ginger and garlic.
Sweet potato powder is also soaked;
4, pour oil in a hot pot, a spoonful of bean paste, stir fry first, add onion, ginger and garlic, stir fry the meat foam, the fried meat foam will be more fragrant, and you can put some Chili noodles if you like spicy;
5, pour into the casserole, 1 bowl of water, salt, soy sauce, pepper, adjust the taste, add sweet potato powder after boiling, simmer for 3 minutes, sprinkle with leeks, stew 1 minute.
The main smell here is stewed leeks, so the time should not exceed one minute. Turn off the fire and you can start!
6, steamed leek sweet potato powder is ready, leek and meat foam are really super fragrant, these two ingredients are irreplaceable, except sweet potato powder, I think soup is also the essence, anyway, I have eaten this big pot, there is no soup left. If you like it, try it quickly!