Fresh buns

Warm

yeast

All-purpose flour

Minced pork

salt

old

The taste is extremely fresh

Sugar

starch

Green onion

Minced ginger

Ground white pepper

Cooked oil

oyster sauce

sesame oil

method

First, put your hands in the warm water that is not hot and add the fermentation, let it stand for half a stick of incense, and wait for the yeast to activate.

Second, add all-purpose flour and stir it into a flocculent shape with chopsticks.

Third, knead all the noodles into a ball, do not need to knead particularly smooth, if the weather is hot, let the room temperature stand for half an hour, if the weather is cold, you can put it in the quilt to proof, put a bowl of hot water on the side, keep the space humid.

Fourth, after half an hour, knead the dough for a while until the surface is smooth.

Fifth, let it stand for about an hour and a half, and the proofing method is the same as the previous step.

Sixth, you can prepare the filling at the same time when making the dough and take the minced pork.

7. Add all the seasonings to the minced pork, salt, dark soy sauce, extremely fresh, white sugar, starch, chopped green onion, minced ginger, white pepper, cooked oil, oyster sauce, and sesame oil. Cooked oil is vegetable oil that has been heated and cooled. Use chopsticks to stir the minced meat clockwise to mix all the ingredients evenly, and at the same time make the mincing firm and sticky. The prepared minced meat can be refrigerated in cold water and taken out when it is time to wrap.

Eighth, after the proofing is completed, the dough will swell, you can dip your fingers in a little flour, insert it from the middle of the dough without retracting, and the dough is ready.

9. Take out the good dough, press it to exhaust it first, and then knead it slightly.

10. Roll into long strips and knead them into small pieces of the same size, which can be divided into 20 pieces.

11. Each small agent is then pressed and kneaded into a small round ball, and placed with the smooth side up.

Twelve, when rolling the skin, the middle is thicker, and the outer ring is thinner.

Thirteen, take out the prepared meat filling, wrap the meat filling, this wrapping method is to keep the thumb of the right hand in the first fold still, the index finger of the right hand to pinch out the fold continuously, and at the same time to mention it, the left thumb at the same time press down on the meat filling, while cooperating with the rotation of the bun. But my bag is still quite ugly, and it seems that I need to try more to wrap it.

Fourteenth, the stuffed buns can be steamed in the basket. Remember to put enough cold water in the pot first, and put a layer of slightly damp gauze on the cage drawer. If you don't have gauze, you can also take a piece of oiled paper and cut some round holes in the oiled paper as pores. Put on the bun and let it rest for another hour or so.

Fifteen, turn on the high heat and steam for half an hour, and then simmer for half a minute, and then you can get out of the pot.

16. Take out the bun slowly, careful that the bottom of the bun is stained off.

1 pork knuckle, appropriate amount of brown sugar, rock sugar, light soy sauce, dark soy sauce, ginger slices, rice wine, thirteen spices. Green onion.

method

First, blanch the pig's feet for later use.

Second, after the pot is heated, pour in an appropriate amount of cooking oil, add ginger slices to boil until fragrant, pour in the pig's feet and stir-fry. Stir-fry the pig's feet until fragrant, add rice wine, then add a spoonful of brown sugar and rock sugar to continue stir-frying, all the pig's feet are fried until they are not yellow, then add enough water, cover the pot and simmer. After the water boils, add light soy sauce, dark soy sauce, and thirteen spices.

Third, simmer for about an hour, start to collect the juice, receive the juice and receive the little left, the meat can be rotten, put on a plate and sprinkle with chopped green onions to eat.

Oily and spicy noodles

Ingredients: hand-rolled noodles, rape rape, shallots, garlic, light soy sauce, aged vinegar, chili flakes

method

First, cut the rape and set aside, prepare the minced green onion and garlic

Second, bring the water to a boil and remove the cold water

Third, prepare the ingredients (aged vinegar + light soy sauce), pour in the noodles and stir well

Fourth, blanch the rape and put it in a noodle bowl with cold water

Fifth, add minced green onion, minced garlic, chili flakes and salt

Sixth, heat the oil in a pan and pour it over the garlic and pepper after the smoke is smoking.

Beef stew with eggplant

material

Ingredients: beef, round eggplant.

Excipients: red cabbage pepper, yellow cabbage pepper, snow peas, carrots;

Cured meat seasoning: oyster sauce, light soy sauce, pepper, white wine, corn starch, vegetable oil.

Eggplant surface: cornstarch.

Sauce seasoning: oyster sauce, light soy sauce, brown sugar powder, corn starch, sesame oil, pepper, water.

method

1. Cut the beef thinly into a big bowl, add oyster sauce, light soy sauce, pepper, white wine, grasp well, add water, also grasp well, add water, then grasp well, add 1 teaspoon of corn starch, or grasp well, it is best to add vegetable oil, and then grasp well to keep moisture, and then put a dense box into the refrigerator overnight, so that it is more flavorful;

2. Stir-fry the peppers, snow peas, and carrots into thin slices;

3. Cut the round eggplant into strips, add cornstarch, mix well by hand, and then put it into the oil pan, about half a sticky incense;

4. When roasting eggplant, you can free up your hands to prepare the sauce, put it in a bowl, add oyster sauce, light soy sauce, brown sugar powder, corn starch, sesame oil, pepper, water, stir evenly and set aside;

5. Heat the bottom oil in the pot, pour in the peppers, snow peas and carrot slices, turn over the oil a few times, that is, remove the fishy smell of the vegetables, and leave oil at the bottom of the pot;

6. At this time, the eggplant has been roasted;

7. Turn on medium and high heat in the stove, and put beef in the pot hot.

8. Pour the eggplant into the pot and take a few turns;

9. Add the sauce, stir constantly, burn until the juice is bubbling, and put it on a plate.

Tofu squid

2 squid, 1 piece of tofu, appropriate amount of chopped green onion, garlic and ginger slices.

method

First, cut the tender tofu into large square slices and set aside. Add an appropriate amount of fine salt and light soy sauce.

Second, cut the squid into circles and blanch for 30 seconds (set), rinse with cold water and drain the water, put the squid rings on top of the tofu slices, put the minced garlic and ginger slices, and pour an appropriate amount of light soy sauce and rice wine.

Third, pour water into the pot and bring to a boil, put the plate into the dish and steam it for 5 minutes, take it out, and put the chopped green onions.

Fourth, pour an appropriate amount of cooking oil and sesame oil into the pot, heat the pot and boil, and then pour the boiling oil onto the squid ring.

Six-spiced pork knuckle

Ingredients: pork knuckle

Excipients: ginger slices, chives.

Seasoning: 1 star anise, Sichuan pepper, bay leaf, grass fruit, cinnamon, tangerine peel, rock sugar, brown sugar, light soy sauce, dark soy sauce, cooking wine.

Seasoning: 1 tbsp maltose, black pepper powder, light soy sauce, corn starch.

method

1. Put a pot of cold water into it, put elbows into the pot, and turn on the high heat;

2. In the process of blanching, turn the elbow over from time to time to make the elbow blanch evenly;

3. When blanching, free your hands to separate the green onion from the green onion and the green onion, ginger;

Fourth, wrap star anise, pepper, bay leaves, grass fruits, cinnamon, and tangerine peel with gauze and tie them into seasoning packages;

5. After the elbow is boiled into foam, wash it with hot water, then put it in the pot, and then put in the seasoning bag, green onion and ginger slices, rock sugar, brown sugar, light soy sauce, dark soy sauce, cooking wine;

Sixth, set up half a stick of incense, after the time is up, flip the elbow and press the half of the sticky incense;

7. When the time is up, pick up the soup and put it in a deep pot, and put the elbow in a narrow deep pot to make the elbow soak deeper in the soup;

8. Use a mesh sieve to skim out the foam on the surface;

9. Raise the heat to collect the juice;

10. Collect the juice to the original amount of juice, and reduce the fire;

11. Put the soup into a small pot;

12. Add maltose, light soy sauce, black pepper powder, starch water mixed with corn starch, raise to medium heat, stir constantly, boil until frothy, turn off the heat, and pour the juice on the elbow.

Ling Xiaoxiao looked at so many recipes she had written, and always felt that it was not enough, but she didn't write too much, and her hands were sore when she wrote it.