First, raw materials: flour, whole wheat flour and meat lotus root production: mix flour and whole wheat flour into a basin, add baking powder, and then add a proper amount of water; Slowly mix into smooth dough, cover and set aside for ten minutes; Add a proper amount of salt, starch, ginger powder and cooking wine to the meat stuffing, stir in one direction and let it stand for a few minutes; Then add lotus root starch and a little salt and stir evenly; Finally, add chopped shallots and mix well; Divide the baked dough into agents with the same size; Roll into a round piece and wrap it in the prepared lotus seed meat stuffing; Twist the round edge with your right hand and fold it inward until it is finally sealed; In this way, all the fried bags are wrapped; Put the wrapped packet into the pot, first add a little oil and fry for one minute; Pour water just below a quarter of the bottom of the steamed stuffed bun, cover and stew for 3 minutes; After the water is completely volatilized, slowly fry on low heat and fry the bottom until golden brown.
Second, the three fresh fried dumplings raw materials: meat stuffed mushrooms and winter bamboo shoots flour production: 1. Mixing baking powder with warm water, and putting flour into a container; 2. Knead into a smooth dough and bake for 20 minutes; 3. Prepare raw materials; 4. Add seasonings such as salt, raw flour, ginger powder, oyster sauce, cooking wine, etc. into the meat stuffing, and stir in one direction; 5. Add diced mushrooms and bamboo shoots; 6. Stir in the direction just now, and pour some soaked mushrooms in the middle; 7. When preparing the set meal, add chopped green onion and mix well; 8. At this time, the dough is also ready; 9. Roll the dough into strips and then divide it into small portions; 10. "Roll into a round block; 1 1. Wrap the stuffing; 12. thus, the snack package is completed; 13. Put the pattern into the pot and pour in a proper amount of water and oil; 14. Cover, fry over high fire first, and watch the steamed stuffed bun slowly expand. Drink up the water inside and fry it on a small fire; 15. When the bottom is fried to golden brown, add chopped green onion; 16. Direct delivery.
Third, mung bean filling soft drink raw materials: spontaneous flour mung bean filling production: 1. Put spontaneous flour into a basin, add appropriate amount of water, and make a smooth dough; 2. Cover the dough and put it into room temperature for fermentation; 3. Boil the pot with boiling water, add a few drops of oil and appropriate amount of salt, and add green beans to boil; 4. Cook the green beans until they are 89% mature, and remove them for later use; 5. Add a proper amount of salt, Jiang Mo, cooking wine and pepper to the meat stuffing and stir it in one direction; 6. At the same time, cut the cooked green beans into fine powder for later use; 7. Put the green beans into the meat stuffing, and then add a little salt and a proper amount of sesame oil; 8. Mix evenly for later use;
9. The dough is fermented to the size of 1.5-2 times, and does not rebound when pressed by fingers; 10. Put the dough on the chopping board, knead it evenly, divide it into dough with the same size, and bake for five minutes; 1 1. Roll the dough into a circle and wrap it with the prepared mung bean stuffing; 12. Make buns and flatten them; 13 Heat the pan and put a proper amount of oil, then add steamed bread and fry it first; 14. Add a proper amount of water; 15. Cover and steam the steamed bread for about 3 minutes; 16. Open the lid again. At this time, the water will slowly evaporate completely and slowly fry until both sides are golden.
Four, roe deer meat fried bag raw materials: meat and roe deer powder production: 1. Melt baking powder in warm water of about 30 degrees, and then add flour to neutralize flour; 2. Make smooth dough, cover it and put it in the room for fermentation; 3. Add a proper amount of salt, ginger powder, pepper powder and cooking wine to the meat stuffing and stir it in one direction; 4. grow into filaments and pay attention to the pulp in the middle. 5. Add appropriate amount of salt for curing; 6. Squeeze out most of the water from the salted silk and put it into the meat stuffing; 7. Add the right amount of sesame and a little pepper; 8. Stir in the direction just now, so that the meat is ready;
9. After the dough is fermented, put it on the chopping board and round it; 10. Knead into strips and cut into the same size; 1 1. Roll into a round piece and wrap the prepared stuffing; 12. Hold the wafer in your left hand, and twist it in your right hand until it is closed; 13. All steamed buns are wrapped like this; 14. Heat the pot, add a little oil, put the steamed stuffed bun in, pay attention to leave some space in the middle, fry it a little and add a proper amount of water; 15. Cover and cook for two or three minutes; 16. Open the lid again and fry slowly on low heat until the water completely evaporates and the bottom of the shell is golden.