Ingredients: 70g of starch and 70g of flour. Accessories: three eggs, sugar, fried sesame seeds, milk.
Cooking method:
1. Beat the eggs into a bowl, pour in starch, flour and milk, stir well, put them in a pot, light them, pour in a little water, stir while cooking, pour in batter until cooked, take them out and put them in a container for cooling and setting;
2. Put sesame seeds into a pulverizer and mix well with white sugar for later use. Pour out the formed dough, sprinkle with dry starch, cut into rectangular strips, fry in oil pan until slightly yellow, and take out. Sprinkle the sesame noodles on it.
a home made caramel treats
Main ingredients: flour accessories: eggs, black, white sesame seeds and pine nuts seasoning: sugar, honey and baking powder.
Cooking method:
1. Take a container, put flour and eggs in the ratio of 3: 4 to 2: 0, stir well, knead into dough, roll it out, cut it into fine noodles, fry it in an oil pan and drain the oil;
2. Brush a layer of oil on the bottom of the container, evenly sprinkle black and white sesame seeds and pine nuts, put them in a pot, light them, add a little water, add white sugar, stir-fry them, add a proper amount of honey, stir-fry the fried noodles until they are evenly stained with sugar, take them out and put them in a container filled with sesame seeds and pine nuts, and pour them out after compaction and shaping.
Egg cake
Main ingredients: flour accessories: eggs, onions, salt.
Cooking method:
1. Knead flour into dough with warm water and bake for 20 minutes. Chop the onion and put it in the egg. Add salt and stir well.
2. Sprinkle a layer of dry flour on the chopping board, roll out the dough on it, spread the oil evenly, sprinkle a little salt, roll up the harvested dough, roll it into a round cake, put it in the pot, and when it is almost cooked, stir the crust, pour in the eggs and fry for 2 minutes.
Vegetarian pancakes
Ingredients: refined flour 500g Accessories: eggs, leeks and vermicelli; Seasoning: onion, ginger, salt, chicken essence, cooking wine, sesame oil and cooking oil.
Cooking method:
1. Gradually synthesize the flour into soft flour with warm water, put it in a basin, cover it with a wet clean cloth, and wake it for 30 minutes;
2. Wash the onion, ginger and leek and cut into pieces. Soak the vermicelli and cut it into pieces.
3. Mix minced pork and minced eggs into paste, and add minced onion, ginger and garlic as stuffing;
4. Divide the awake noodles into paper strips, press them into noodle bags, and press them into cakes by hand;
5. Put oil into the fire. Turn over the oil in time when it is hot.
Hot noodles and baked jiaozi.
Main ingredients: flour accessories: beef stuffing, minced leeks, eggs, Jiang Mo salt, cooking wine, chicken essence, yellow sauce, pepper powder, fried sesame seeds and sesame oil.
Cooking method
1. Put the beef stuffing into a container, add salt, yellow sauce, pepper powder, chicken essence, sesame seeds, eggs, cooking wine, sesame oil and Jiang Mo, stir continuously in one direction, and add chopped leeks to make stuffing for later use;
2. Put the flour into the pot, blanch the noodles with boiling water, let them cool, rub them into strips, roll them into large round pieces, put each round piece in your hand, put the stuffing in, lift the skin on one side, close the stuffing on both sides in the middle, and cut down along the edge of the semicircle with a small bowl to make the edge of the dice neat;
3. ignite in a pan, add the right amount of oil, and put? Put the seeds in a pot and fry them on low heat until they are golden on both sides. Pour in a little water, cover and stew until cooked.
Pepper, salt, sesame and small fire
Ingredients: Spontaneous flour Accessories: Sesame sauce Sesame seasoning: salt, pepper powder, sugar.
Cooking method:
1, self-raising flour, add appropriate amount of warm water to stir for 30 minutes (the dough is softer).
2. Put the salt and pepper into a small bowl and mix well.
3. Roll the dough into large pieces, sprinkle with sesame sauce, evenly sprinkle with pepper and salt, roll into long strips, then cut into appropriate and even sections, spread a layer of light sugar water on it, stick sesame seeds on it, and bake with an electric baking pan until it is mature.
Fried radish cake
Ingredients: 500g shredded radish, 80g ham, cooked lard100g, 200g lard, white sesame seeds, a little egg liquid and 500g refined white powder.
Seasoning: salt, sugar, monosodium glutamate, sesame oil and refined oil.
Method:
1. Slice ham, cut onion into chopped green onion, and dice with suet.
2. Mix shredded radish with shredded ham, chopped green onion and suet, and add salt, sugar, monosodium glutamate, sesame oil and cooked lard to make stuffing.
3. Add cooked lard to 300 grams of flour, knead it with warm water into water-oil dough, then take 200 grams of flour, add cooked lard, and knead it into crispy noodles.
4. Put the crispy bread into the oily dough, roll it into a rectangle with a stick and fold it twice. After rolling, roll it up from the outside to the inside, cut it into long strips, and then cut it in half with the knife edge facing down. Roll into a skin embryo.
5. Wrap the dermatoglyphic outward in a flame core, seal it with egg liquid and white sesame seeds, and fry it in an oil pan.
Steamed salted cake
Ingredients: 5 eggs, sugar150g, flour180g, and meat stuffing 50g.
Accessories: soy sauce 1 tablespoon, salt 1/4 tsp, sugar 1 tsp, and red onion crisp 3 tsp.
Exercise:
1. Stir-fry the meat stuffing with 1 tablespoon oil, stir-fry into dry granules, add soy sauce, salt and some sugar to taste, stir-fry until the juice is dry, and mix in crispy red onion to become minced meat.
2. Beat the eggs into a large bowl, beat them with an egg beater until they are foamed, and add the remaining sugar to continue beating until they are milky white.
3. Sieve the flour, add it into the egg juice several times, and gently stir the flour and egg juice into batter.
4. Oil the model, sprinkle some flour, pour in half of the batter, put it in a steamer, put it in a steamer after the water boils, and steam over high fire for 10 minute.
5. Sprinkle minced meat on the cake surface, then pour in the other half of the batter, steam in the pan for 20 minutes, take it out after cooking, pour it on a plate and cut it into pieces.
Coconut fragrant flower roll
Ingredients: 500g flour, 60g baking powder, 75g yeast, appropriate amount of water, 500g eggs, 250g butter, 500g milk100g sugar, a little vanilla powder and an appropriate amount of coconut oil.
Method:
1. Put eggs, melted butter, milk and sugar into a pot and steam. Take out, add vanilla powder and coconut oil, mix well, cool and make coconut stuffing.
2. Add baking powder, yeast and water to flour to synthesize dough improver, 25g each dose. Rub the medicine into strips, roll it into flower rolls, sober up at 40 degrees 15 minutes, steam in a steamer 10 minutes, and take it out. Add coconut stuffing in the middle and you can eat it.
Xiaowotou
Ingredients: 500g corn flour, 0/25g soybean flour/kloc-,50g milk powder, 50g glutinous rice flour, 250g sugar and proper amount of water.
Method:
1. First put the corn flour into the pot, add the bean flour, milk powder, glutinous rice flour and sugar and mix well; Then slowly add water and knead until the hardness is moderate.
2. Tear the dough into 50g dough, dip the tip of the right thumb in a little water, hold one end of the dough, hold the dough in the left hand, and roll it into the shape of a corn-head, thus obtaining the semi-finished product.
3. Put the semi-finished products into a steamer for steaming 12 minutes and then take them out.
Straw hat cake
Ingredients: flour 1. 1 kg soybean oil 250 g refined salt 20 g pepper noodles a little.
manufacturing method
1. Pour 1 kg flour on the chopping board, add 475g warm water,10g salt to make dough slightly harder than oil cake, and bake for15min.
2. Put100g flour into a bowl, add10g refined salt, pepper noodles and150g soybean oil and stir until soft and crisp.
3. Knead the baked dough into strips, pull it into 250g dough, gently press it, roll it into slices with a width of 33cm, 13cm with a fritter, and evenly spread the soft dough. Then hold the upper cross head with both hands, fold it back and forth until the end, and stretch it outward. Turn it upside down from left to right, and then roll it up from left to right according to the shape of the straw hat 10 minute.
4. Turn the cake over, gently press it and roll it into a round cake with a diameter of about 46 cm with an oil rolling pin.
5. When the pot is 70% to 80% hot, brush a layer of oil first, and hold the cake from the pot with fritters to "grab the noodles" first, and then find a fire. You can push it with your hand and it will be cooked when you see the golden T-flowers on both sides of the cake. Shovel it out with a shovel, and everything will be fifty percent, fifty percent. Serve the food. Shanghai bicunuyi 2065438+00-03-04 20:10: 39 Tianjin steamed stuffed bun raw materials: 5 kg of flour, 500 g of flour fertilizer, 2.5 kg of water and appropriate amount of alkali; Pig fat and lean meat (3: 7) 4 kg, mushroom soup 1.2 kg, 800g of soy sauce, 400g of sesame oil, chopped green onion, Jiang Mo and monosodium glutamate.
Methods: ①. Dissolve flour fertilizer with water, add flour and flour, and let stand for fermentation. ② Chop (wring) the pork into minced meat, add soy sauce for three times and mix well. Then add mushroom soup while stirring until the soup is finished and the meat paste becomes sticky, then add chopped green onion, Jiang Mo, sesame oil and monosodium glutamate, and stir evenly to make stuffing. (3) Knead the fermented dough evenly with alkali, and knead it into long strips to form 4 flour agents per 50g. (4) Roll the dough into a circle, spread the stuffing, knead it into a round steamed bread, and steam it on the drawer for about 10 minute. Features: Thin skin, tender stuffing and smooth taste of fresh Qing Xiang. Shandong steamed stuffed bun raw materials: 5 kg of flour, 500 g of flour fertilizer, 2.5 kg of water and appropriate amount of alkali; 3 kg of pork belly, 5 kg of Chinese cabbage, 500 g of staghorn, appropriate amount of sweet noodle sauce, lard, sesame oil, chopped green onion, Jiang Mo, coriander, salt, monosodium glutamate and pepper noodles. Methods: ① Dissolve flour fertilizer with water, add flour to make dough, and let it stand for fermentation. (2) Dice pork to the size of red beans, chop Chinese cabbage and juice to purify water, soak antlers and chop them into powder, chop coriander into powder, then mix them with salt and sesame oil, and stir well, preferably add chopped green onion. (3) Knead the dough evenly with alkali, knead it into noodles (2 pieces per 50g), roll it into a circle, knead the stuffing into buns, and steam it on the drawer for about 15 minutes. Features: Fat but not greasy, with Shandong flavor.
Making method of Yangzhou Sanding steamed bun
Ingredients: 650g of fermented dough, 500g of ribs, 0/00g of cooked chicken/kloc-,0/00g of fresh bamboo shoots/kloc-,75g of soy sauce, 50g of sugar and 5g of shrimp.
20g of starch, ginger and onion rice.
Methods: 1. Wash and blanch the ribs, put them in a soup pot, add onion, ginger and wine, cook until they are 70% cooked, take them out and let them cool, cut them into diced meat with a square of 0.7cm, cut the cooked chicken into diced chicken with a square of 0.8cm, cut the cooked bamboo shoots into diced bamboo shoots with a square of 0.5cm, and add the base oil and scallion to the wok.
Fried rice smells good. Pour in diced rice, add soy sauce, sugar, shrimp, and chicken soup, and bring to a boil. Cook on medium heat until the color is the best, and turn to high heat.
Add wet sediment, stir-fry up and down to fully absorb the marinade, and let it cool for later use.
2. Knead the dough into strips, pick it into 12 sides, pat it with your palm into a round skin with a diameter of 10 cm, scrape off the cold stuffing, and hold the skin in the palm of your left hand.
The palm of your hand is slightly concave, and your left hand puts the foreskin flat on your chest, and your right thumb and forefinger pinch out 32 folds from right to left. Use the middle finger and thumb of your right hand.
Pick up the wrinkled leather edges. Every time you crumple, pinch your thumb and middle finger together and don't separate them. Pull your thumb and forefinger slightly outward, so that
Steamed buns finally form a "neck", such as the mouth of crucian carp. Put it in a cage to wake it up for a while, and then put it in a cage pot to steam for about 12 minutes. When the skin doesn't stick to your hands, the marinade can be released.
Features: Leather absorbs the marinade of stuffing, which is soft and delicious. The stuffing is moderate in hardness, salty with sweetness, sweet with crispness, oily but not greasy, and the steamed stuffed bun is a representative variety of Weiyang snacks.
Method for making corn steamed bread with corn steamed bread.
Corn wowotou
Ingredients: 500g corn flour and 50g glutinous rice flour.
Seasoning: 50 grams of sugar and hot water.
Production method: Put corn flour and glutinous rice flour into hot water, add sugar and knead into dough, then knead into the shape of a nest by hand and steam in a cage.
Flavor characteristics: The corn is rich in fragrance, sweet and soft.
Technical essentials: Corn flour should be made of waxy corn.
Corn steamed bread
Ingredients: corn flour, flour, sugar and yeast.
Practice: knead flour, corn flour, sugar and yeast into dough, ferment for 2 hours, then knead into steamed bread, put it in a steamer, ferment for 10 minute, ignite, boil and steam for 10 minute.
Remarks: Sorghum flour, black rice flour and buckwheat flour can all be made into steamed bread in a similar way, with simple fragrance and unique flavor.
Jiaoni mantou
1, How can steamed bread not stick to the drawer cloth? Don't unload the drawer after eating steamed bread. First uncover the top cover of the steamer and continue steaming for 3 ~ 5 minutes. After the top drawer of steamed bread is dried quickly, remove the drawer, turn it over on the chopping board, and take off the drawer cloth. In this way, the steamed bread neither sticks to the drawer cloth nor sticks to the chopping board. Wait 1 minute before unloading the second drawer, and if so, unload it in turn.
2. Optimum temperature of hair surface: The optimum temperature of hair surface is 27 ~ 30 degrees. At this temperature, the dough can be fermented successfully within 2 ~ 3 hours. In order to reach this temperature, according to the climate change, the temperature of flour mixing water can be adjusted appropriately: cold water is used in summer; Warm water of about 40 degrees is used in spring and autumn; In winter, you can mix flour with 60 ~ 70 degrees hot water, cover it with a wet cloth and put it in a warmer place.
3. Detection of pH value of dough: After the dough is fermented, a proper amount of lye must be added and kneaded evenly. The following methods can be used to detect its pH value:
(1) beat. Pat the dough with your hand. If you hear a "pop" sound, it means that the pH is appropriate; If you hear the sound of "empty", it means that there is less alkali; If there is a beep, beep, it means there is too much alkali.
(2) look. When the dough is cut, if there are evenly distributed holes of sesame grain size on the cross section, it means that the alkali is put properly; If the hole is small, slender and the dough is yellow, it means there is too much alkali; If there are uneven big holes, the dough will turn black, indicating that there is less alkali.
(3) odor. Open the dough and smell it. If it is acidic, it means less alkali. If there is an alkali smell, it means there is too much alkali; If you only smell the aroma of dough, it means that the alkali is just right.
(4) grasp. Grasping the dough, if the dough is heavy and inelastic, indicates that there is too much alkali; If it is not sticky or heavy, it has a certain elasticity, indicating that the alkali is just right.
(5) taste. Take a little dough kneaded with lye and put it in your mouth to taste. If it is acidic, it means less alkali; If there is an astringent taste of alkali, it means there is too much alkali; If it feels sweet, it means that the alkali is put properly. The production of YL1368 2010-03-04 20: 51:30 homemade pasta was introduced.
Two-color ruyi roll
Ingredients: 2 Jin of flour, 4 Liang of corn flour, 3 Liang of flour fertilizer, 4 Liang of bean paste and 2 Liang of sugar.
Production method:
1. Roll the dough into rectangular dough with unlimited length.
2. Coat half of the dough with bean paste, and the other half with thick paste of corn flour mixed with sugar, roll it into double-tube rolls with the same thickness from both sides, and glue the two rolls with water in the middle.
3. After rolling, cut into small pieces, with the knife edge facing upwards, and steam for 20 minutes.
Features: Two colors look good, sweet and delicious.
Tomato noodles
Ingredients: 200g of noodles, 50g of lean meat, 20g of tomatoes100g, 200g of cooked lard, shredded onion10g, shredded ginger10g, 20g of refined salt, 3g of monosodium glutamate and 0g of pork soup100g.
Methods: 1. Wash the pork and cut it into filaments. Blanch tomatoes with boiling water, peel them and slice them. 2, wok fire, scoop in lard and burn until it is five-cooked, add shredded pork, shredded onion and shredded ginger, stir-fry slightly, and add broth to boil. 3. Put the noodles in the soup pot. When they are ripe, add tomato slices, refined salt and monosodium glutamate and boil.
Tip: Tomatoes are easy to peel when scalded with boiling water. When the noodles are almost cooked, add tomato slices and keep them red.
Features: the noodles are bright in color, biting, fresh and tender in meat, simple and quick.
Two-line vegetable juice [innovative pasta]
One of the innovative pasta in Jilin, which is naturally blended with vegetable juice, has the characteristics of unique shape, rich nutrition and beautiful color.
Ingredients: refined powder, pineapple juice, carrot juice, yeast yeast powder, white sugar salad oil and water.
Method: Add yeast, baking powder, sugar, warm water, pineapple juice and carrot juice to three pieces of dough and bake for a while. Green and yellow doughs are extruded into filaments, oiled and cut into sections, and white doughs are rolled into round bags, which become bicolor filaments and form green bodies. Put the blank into a drawer, steam for 10 minutes, and cut into sections when serving.
Steamed spicy fish sticks
Ingredients: 500g clean herring, coriander, pepper, onion, ginger, spicy soy sauce, refined salt, cooking wine and sesame oil.
Methods: 1. Split the middle part of herring along the spine, chop off the spine and thoracic spine, and marinate with pepper, salt, cooking wine, onion and ginger for 4 hours. 2. Wash the fish, put it in a flat plate, add onion, ginger and cooking wine, steam it in a cage, remove it and cool it thoroughly, and remove the onion and ginger. 3. Cut the cooked fish into 6-7 cm long sections, then cut them into long strips, arrange them on stacked plates, drizzle with spicy soy sauce and sesame oil, and add coriander.
Features: spicy and appetizing.