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写下这个题目，是有感于最近看到的一位读者博客中朋友的博文，这位朋友叫辉元，她说她最爱玫瑰，我宁愿称呼 她为玫瑰。看过她的博文的人，也许会有和我相似的感觉，或有更深刻的感受，我不能自如地运用语言将自己表达 得淋漓尽致，一来是由于语言水平万分有限，二来是由于没有来得及仔细拜读她空间内更多的文章，因此，只能以 有限的字句来记载我的这一感动，倘若认真读了她的全部博文，我想会有更深层次的感触和对她更深的了解，那个 时候的感觉可能会更贴切，而此刻，我只能如实记载我此时的心情。
】 【picture tutorial to teach you to do 18 kinds of delicious and beautiful fine pasta (welcome to reprint)
1. color pumpkin roll
pumpkin dough Ingredients: pumpkin 160 grams, 200 grams of flour, dry yeast 2 g;
Mission
flour Ingredients: Flour 200 grams, 2 grams of dry yeast, sugar amount;
approach:
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1. pumpkin, peeled seeded and cut into pieces and put it into the steamer and steam cooked out (about 10 minutes);
2. pumpkin dough: the steamed mashed pumpkin, the temperature dropped to 35 degrees Celsius was added dry yeast, mix well add flour, fully bunched up into a smooth dough;
3. flour Group: flour, adding the right amount of sugar, the yeast into a small amount of dissolved into a solution of warm water and pour into flour, then add the right amount of warm water, fully bunched up into a smooth dough;
4. the pumpkin pasta dough with the flour group placed in a warm place about half an hour fermentation, the dough prior to fermentation to fermentation volume is not twice as big when you can;
5. the corporation fermented wheat flour dough with the pumpkin were spread a thin layer of powder on the text of the full board,
上海团购, knead the air pressure out there, and then press the dough flat after two stacked together, with a rolling pin to roll into a rectangle about 0.3 cm thick skinned;
6. good roll dough in a thin layer of oil on the brush (a little can, without too much), and then roll up the dough horizontal, knife and cut into about 60 grams of small sub-agents;
7. chopsticks down the middle of small press out of a sub-agent prints out the chopsticks, and then shown some of the small dose of the stretch in the opposite direction after the hands of small children in the two agents and rotate 180 degrees, then the two kneading, roll the pumpkin color green body to do a good job;
8. Then take the green body covered with wet gauze and then put it aside for twenty minutes up a second fermentation;
9. steamer into the amount of water, put a good Hanamaki GREEN Xing, and steam for 10 minutes, turn off the heat, wait 5 minutes opened the lid, out of the box.
Experience:
1. steamed pumpkin directly on the pumpkin when the steam tray, and can avoid too much water; the best is to use the microwave, so that water will be less; pumpkin flour dough according to the specific amount of the ultimate pumpkin to determine the moisture content; may be some addition and subtraction according to the real situation;
2. dough fermentation time will vary due to temperature differences. to determine whether leavened dough method: dip the flour into the dough with your fingers, the fingers out of the dough after the fingerprints do not bounce around without sinking, that Fermentation was just right. such as fingerprints quickly rebounded around the dough, the fermentation time is not enough; if fingerprints rapid subsidence around the dough, then the dough is fermented over, you can then add baking powder, kneading to save; Generally, the dough before fermentation to fermentation volume is not twice as big when you can;
3. Divide the dough into small sub-agent after the best, with a moist gauze cover up, so as not to dry;
4. the green body into the steamer Hanamaki set aside a certain time gap between the green body, so stick together after steaming.
2. Sesame Hanamaki
Ingredients: Flour 200 grams, 2 grams of dry yeast powder, black sesame powder, brown sugar, the amount;
approach:
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1. baking: flour into a little warm water will dry yeast dissolved in a solution and pour into flour, then add the right amount of warm water, its fully bunched up into a smooth dough, cover with plastic wrap and placed in a warm place about 1.5 hours fermentation, the dough prior to fermentation to fermentation volume is not twice as big when you can; (now the temperature is relatively high, fermentation can be placed at room temperature)
2. the black sesame powder, brown sugar, a little flour and mix well, be careful not to small particles, use the spoon to get loose, if any; (not too much flour, I only put in a spoon, add the purpose flour is to prevent the brown sugar melted by steaming overflow);
3. the leavened dough sprinkled with flour and knead the case full-board air pressure out there, and then roll into a rectangle about 0.3 cm thick skinned;
4. with a small brush to brush the dough with a little oil (oil not too many can be a little bit);
5. in a good brush dough with oil mixture evenly sprinkle with black sesame powder good, and then roll a rolling pin and gently roll; (this time to roll it gently, do not be hard ha!)
6. and then sprinkle a good sesame flour dough rolled up along the short side of a knife to cut about 50 grams of small sub-agents;
7. will be stacked two small sub-agent (cross-section of the face of their own), then a small dose of chopsticks a good son in the overlap down the middle pressure on me (Do not use the broken beat Kazakhstan), after the sesame seeds out chopsticks Hanamaki green body to make friends;
8. Then take the green body with a moist gauze Hanamaki cover and let stand for 20 minutes, a second fermentation;
9. steamer adding an appropriate amount of water, the green body into the fermented steamed rolls in the steamer, cover and steam for 12 minutes off the heat, wait 5 minutes to open the lid out of the box.
Experience:
1. and the surface temperature of water at 35 degrees Celsius is appropriate, the water points to add in a little bit in order to better grasp the water;
2. dough fermentation time will vary due to temperature differences. to determine whether leavened dough method: dip the flour into the dough with your fingers, the fingers out of the dough after the fingerprints do not bounce around without sinking, that Fermentation was just right. such as fingerprints quickly rebounded around the dough, the fermentation time is not enough; if fingerprints rapid subsidence around the dough, then the dough is fermented over, you can then add baking powder, kneading to save;
3. sub-agent son is best to use a good little piece of moist gauze cover up slightly, so as not to dry;
4. Hanamaki green body into the steamer would be when an interval between the green body a certain distance, so as not to stick together after expansion Hanamaki steamed;
3. carrots, red bean paste pancakes
Ingredients: carrots 250 grams, 120 grams of flour, corn flour 50 grams, 50 grams of glutinous rice flour, red bean, the amount of cooked white sesame seeds;
approach:
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1. steamed carrots, peeled, broken out into the pot with a rolling pin into the mud;
2. the flour, corn flour, glutinous rice flour into the carrot in the mud, bunched up into a smooth dough, Xing 20 minutes;
3. táng good rub strips of dough, about 30 grams were divided into small sub-agents;
4. sub-agent by the small flat, thin edge Yong Shounie into the middle of thick skinned;
5. into the amount of red bean paste, with a tiger's mouth and slowly squeeze the dough rope;
6. shut down the board on the case by hand into small round flat cake;
7. documented board sprinkled evenly cooked sesame seeds,
团购网, sesame seeds on the small round cake and gently press on, so both sides are coated with sesame seeds;
8. pan put the oil down into the carrot cake with red bean paste, a small fire after its fried yellow flip side, the last fry until golden on both sides can be cooked;
steamed carrots and mashed into the mud
Add flour glutinous rice flour, corn flour dough, knead dough Xing Xing twenty minutes rubbing strips
weight 30 grams divided into smaller sub-agent agent son molded into the middle of the small thickness of the thin edge of dough into the amount of red bean paste
with a tiger's mouth to shut up and slowly squeeze shut down on the rope by hand to press the case of flat plate into a small round cake
both sides of the small round cake coated
cooked sesame oil drain pan, a small fire down into small round cakes to fry until golden on both sides cooked
Experience:
1. The specific amount of flour in the water according to the carrot to the decision to increase or decrease proportionally according to the actual situation;
2. pancakes too much when you do not fire, small fire can, so as to avoid burning the surface of pancakes cooked in the middle is not a phenomenon.
4. red bean burrito
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Experience:
1. Sift flour is best to prevent small particles appear in the batter, without sifting device can use a very dense mesh colander to replace;
2. modulation when the batter a little bit of water points to add in order to better understand water; degree of concentration in order to dilute the batter with a spoon to scoop up the batter when the batter is poured down a continuous line was better ;
3. Pour the batter into the pot, the pot as soon as possible to avoid freezing the batter after a long time does not flow out;
4. to be solidified batter bean paste, when applied, can turn off the fire, to avoid fried dough is too dry, when the roll up easily broken;
5. spread dough can not put too much oil, with a small brush with a little oil on it, so that when the dough in the pan turning loose; the other side after some good rolls add some oil again, and then small fire will roll fried yellow noodles, which would form outside the coke in the tender taste.
5. pumpkin bean paste volume
Ingredients: pumpkin 350 grams, 350 grams of flour, yeast 5 g, red bean paste amount;
approach:
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1. the peeled pumpkin flesh washed, cut into pieces, placed in the steamer and steam for about 15 minutes (can be inserted gently with chopsticks when pumpkin that has been cooked pumpkin), mash out like;
2. until pumpkin when cooled to 35 degrees Celsius into the yeast, mix well then add flour to fully bunched up into a smooth dough;
3. will be placed in a warm place pumpkin dough ferment 1.5 hours, the dough does not ferment before fermentation to 2 times the size can be large;
4. the dough fermented pumpkin case on board sprinkled with flour, knead the full pressure of the inside air, rub strips, and then about 40 grams divided into small sub-agents;
5. sub-agent rub into the small teardrop-shaped, coated red bean paste, then rolled up the wide part of the pumpkin roll red beans green body to do a good job;
6. Then take the green body covered with moist gauze for 20 minutes and then Xing;
7. will táng good green body into the steamer, steam for 10 minutes after the fire off the heat, wait about 5 minutes remove the lid can be opened.
Experience:
1. flour because of the specific amount of water contained in the pumpkin vary, increase or decrease proportionally according to the actual situation;
2. dough fermentation time will vary due to temperature differences. to determine whether leavened dough method: dip the flour into the dough with your fingers, the fingers out of the dough after the fingerprints do not bounce around without sinking, that Fermentation was just right. such as fingerprints quickly rebounded around the dough, the fermentation time is not enough; if fingerprints rapid subsidence around the dough, then the dough is fermented over, you can then add baking powder, kneading to save;
3. Divide the dough into small sub-agent to be used after a slightly moist gauze cover up, so as not to dry; in the green body was finished when the second fermentation with a wet gauze should be covered, prevent dry;
4. steamed bean paste volume after the first turn off the heat, so about 5 minutes to open the lid removed, in order to avoid a fire to open the lid off the skin collapse;
6. Butterfly Volume
Ingredients: Flour 350 grams, 4 g dry yeast, 2 eggs (medium size), 70 ml milk, warm (35 degrees Celsius) 50 ml, amount of sugar;
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approach:
1. the dissolved yeast into the warm water into the solution and pour into flour, then add milk, eggs and the amount of white sugar, rubs its fully smooth dough covered with plastic wrap placed in a warm place fermentation two hours, the dough does not ferment before fermentation to 2 times the size can be large; (now higher temperatures, the fermentation can be placed at room temperature)
2. the leavened dough sprinkled with flour and knead the case full-board air pressure out there, and then rub strips, about 40 grams were divided into small sub-agents;
3. sub-agent rub into the small thickness of the long finger;
4. the long roll toward the middle from both ends, making the surface relative to volume two;
5. the two volumes of the turn 180 degrees side to make them back together;
6. Figure shows noodles with chopsticks out of a paper clip to the center mark, while the two dough with your fingers a little push in the middle of what plastic surgery;
7. Finally, the butterfly knife to cut the tentacles, can rub a little thin fingers to rub the tip of some; to some, butterfly green body to do the work volume;
8. to do the butterfly green body with a slightly moist paper gauze cover up, then put it aside twenty minutes for a second fermentation;
9. steamer to add the right amount of water, after a clean wet gauze grip dry shop in the steaming tray and put it into a good butterfly Xing volume GREEN, cover and steam over high heat 8 minutes after the fire , wait 5 minutes remove the lid can be opened.
Experience:
1. because of the flour used and the eggs of different sizes, the amount of milk needed will be different; so when you add milk, split into, according to the actual situation be some addition and subtraction;
2. because it is added to milk and eggs, baking feeling than warm water take longer required; If it is winter so the container can be loaded into the hot milk to the milk temperature in the temperature some, this baking will be faster;
3. dough fermentation time will vary due to temperature differences. to determine whether leavened dough method: dip the flour into the dough with your fingers, the fingers out of the dough after the fingerprints do not bounce around without sinking, that Fermentation was just right. such as fingerprints quickly rebounded around the dough, the fermentation time is not enough; if fingerprints rapid subsidence around the dough, then the dough is fermented over, you can then add baking powder, kneading to save; Generally, the dough before fermentation to fermentation volume is not twice as big when you can;
4. Divide the dough into small sub-agent after the best, with a moist gauze cover up, so as not to dry;
5. the butterfly green body into the steamer when the volume set aside a certain gap between the green body, so stick together after steaming.
7. Fried purple potato cake
material: purple sweet potato 250 grams, 150 grams of glutinous rice flour, 50 grams of corn flour, sesame seeds, the amount of sugar;
approach:
1. purple sweet potato washed, steamed, to be torn off after the skin is not hot, mashed into the mud;
2. the glutinous rice flour, corn flour and sugar mixture, pour in the purple mashed potatoes, then add the right amount of water to knead dough purple;
3. rub the dough into a bar, a knife and cut into small sub-agents;
4. the small sub-agent by slightly rubbing round and then into a small round flat cake;
5. set down some of the board sprinkled with white sesame seeds, sesame seeds on the small round cake on the hand and gently press to make small round cake on the surface coated with sesame seeds, purple sweet potato cake, green body on the well;
6. pan put the oil down into the purple sweet potato pie green body, a small fire to fry until both sides swelled slightly cooked slightly yellow to the middle.
the steamed purple sweet potato mash
adding water, sugar, glutinous rice flour corn flour knead the dough. and then rub strips. with a knife and cut into small agent son
agent son rubbing small circles into a small round cake after pressing. the two sides coated with white sesame seeds. into the pan over low heat cooked
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Experience:
1. purple sweet potato is best not to use cooking methods, boiling water will make it because on the taste fades, I personally think it is best placed in a pressure cooker in the steaming, about 10 minutes; microwave oven can also be used cooked or cut into pieces turn an ordinary pot to boiling;
2. and the faces a little bit of water to be added to better control water, the body of water according to the water contained in purple sweet potato to decide;
3. fried, when not too much firepower, can be a small fire, the fire scorched the surface is easy to make cakes in the middle is not cooked;
4. cakes do not go too thick, as thin, so it will be more fragrant Oh.
8. sesame brown sugar pancakes
pastry Ingredients: flour, 150 grams;
sandwiches Ingredients: brown sugar, sesame paste, sesame oil, flour, (a ratio of 2:1:1:2);
approach:
1. flour, adding the right amount of water, with chopsticks Jiaocheng flakes, then add a little cold water, hand bunched up into a smooth dough, cover with plastic wrap Xing 20 minutes;
2. the two spoonfuls of brown sugar, a spoonful of sesame sauce, a spoonful of sesame oil, two spoonfuls of flour into a bowl and mix well into the filling;
3. táng dough will rub strips, then into even smaller sub-agents;
4. the small sub-agent after the round by rubbing a little flat, and then shape into the middle of thick edge of the thin crust (or with a rolling pin roll may also);
5. crust into the amount of brown sugar in the filling, with the tiger's mouth shut after the close of its slowly;
6. shut down on the case of the board, and then into the bread by hand flat blank;
7. pan put the oil down into the pie throwing, a small fire after its fried yellow flip side, the middle of the last fry until slightly golden on both sides when you can muster.
flour and water and then knead the dough for 20 minutes will be filling Xing Xing dough mix rub strips
even a small dose and then divided into sub-sub-shape into the middle of the small dose of thick, thin edge of the right amount of filling into crust
closed shut with a tiger's mouth and press it flat into a cake pan put the oil blank, blank cake into small fire under their fry until golden on both sides cooked
Experience:
1. and the faces a little bit of water to be added slowly in order to accurately grasp the water;
2. and the faces of about 1:9 ratio of hot and cold water, and out of the plane that would be more chewy;
3. the amount of filling can be made according to their own tastes appropriate adjustments;
4. pancake when the fire is not too large, so as not to scorch.
9. milk love corn pancake
Ingredients: corn flour, 150 grams, milk 150 ml, sugar amount (the amount of release according to personal taste), a heart-shaped mold;
approach:
1. the amount of corn flour and sugar into a large bowl, pour the milk and mix well; the heart-shaped mold dry wash stand;
2. open a small fire; pan put oil into the mold, use a spoon to scoop the right amount of batter into the mold;
3. fry tortillas, etc. Carefully remove the mold after forming, and finally cooked tortillas fry until golden on both sides can be.
Experience:
1. tune dilute the concentration level of a good batter to batter with a spoon to scoop up the batter when poured down a continuous line was better;
2. batter of corn flour easier to precipitate, so each time stirring the batter before you fry a few and then scoop the wok, fry out of the cake to prevent the hard and soft mixed;
3. to take such pancake mold and die when the adhesion, used chopsticks and gently press and hold the edge of pancake slowly die off, can also be coated with a layer of oil on the mold to prevent adhesion;
4. fried the time must be low heat, the fire likely to cause the surface has been burned in the middle pancake not familiar phenomenon.
10. lean meat pancake
Ingredients: 300 grams flour, 250 grams of lean meat;
Ingredients: 50 grams of fresh mushrooms, carrots 50 grams, 1 egg, yeast, 3 g; onions, ginger, pepper, sesame oil, cornstarch, soy sauce, the amount;
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approach:
first and face:
1. first put a small amount of yeast dissolved in a solution of warm water and pour into flour, then add the right amount of warm water, knead to smooth dough and placed in a warm place let it ferment for about two hours; take advantage of the time in the fermentation of dough make filling:
2. Wash the minced meat into the minced meat, mushrooms, carrots, ginger, washed and chopped onion;
3. lean at the end add a little cornstarch grasping absorbed, then add the right amount of salt, a little sesame oil, pepper, soy sauce, tap into an egg and mix well after the one direction;
4. and then Jia Ruqie good mushrooms, carrots, ginger, green onion and continue to mix well preserved one direction for half an hour;
5. When the dough ferment until double in size when its out, spread a thin layer of flour on the text of the full board, knead the air pressure inside out; then rubbing strips,
长沙团购网, sub-divided into small doses;
6. the small sub-agent by rubbing a little flat after the round, and then a rolling pin to roll into thin around the middle of thick skinned;
7. will be marinated filling on dough, and with the tiger's mouth slowly after the sealing of its close hand some of it according to bian, pancakes green body to make friends;
8. Then take the pancakes GREEN twenty minutes and then allowed to place a second fermentation;
9. pan put oil into the pancakes green body; covered with lid, a small fire slowly turned over on its side of fried yellow noodles, and finally fry until golden on both sides to muster the middle of the pan cooked immediately after .
Experience:
1. Now that winter temperature is relatively low, and good dough allowed to ferment in a warm place, my approach is to use pots and burned half pot of warm water, then the container with the dough into the pot, cover lid and let it ferment; after the middle of cold water and then low heat to heat, but be aware that the water temperature is not too high, to 30 to 40 degrees is not hot is appropriate;
2. pancakes green body during the second fermentation, when best to use a wet cloth to cover, so as not to dry;
3. pancake be sure to low heat to avoid burning the inside of the pancake surface but not cooked; pancake when the cover, you can make pancakes better cooked.
11. Korean kimchi fried
Ingredients: 300 grams flour, 250 grams of lean meat, Korean spicy cabbage 300 grams;
Ingredients: egg, ginger, onion, cornstarch, soy sauce, sesame oil, pepper, the amount;
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approach:
one. and face:
1. first the right amount of water add flour, stirring with chopsticks into a lump like it; then add a little cold water, rub until the dough is smooth, cover with plastic wrap wake up 20 minutes;
II. filling:
1. lean meat chopped into minced meat, add appropriate amount of starch grasping absorbed,
qq团购, then add the right amount of salt, pepper, soy sauce, sesame oil, after an egg into the mix in one direction, preserved twenty minutes ;
2. Korean spicy cabbage, chopped green onions, cut flowers, ginger cut into the end;
3. the ginger, green onion and spicy pickled cabbage to join the end of the end of good lean meat, mix in one direction and set aside;
III. Package fried dumpling:
1. kneading dough will wake up after the rubbing strips;
2. and then into even smaller sub-agents;
3. the small circular rubbing agent after the child spread a layer of flour on the board by hand to press the case of flat;
4. and then a rolling pin to roll into dough;
5. take a good amount of filling into the dough preserved central;
6. Fold the dough first, those of the middle and then are followed by those of the four corners, fried green body to do a good job.
IV. Frying Pan posted:
1. pan put oil, add fried green body (compact to put a few), a small fire to fry a minute or so;
2. bowl add a little flour, pour a little water, stir into flour and water;
3. the flour into the pan of water, about one-third the swamp can be fried, covered with lid, fry a small fire to yellow.
4. Jianhao a plate covered in a fried dumpling, and then pan over and tasty fried dumpling to the plate to complete 啦!
Experience:
1. and the faces slowly add water to one side, add water while stirring, so relatively easy to grasp water;
2. sub-agent son is best to use a good little piece of wet cloth to cover, so as not to dry;
3. frying pan to low heat when affixed to avoid fried external burning while the middle is not cooked.
4. Jianhao fried dumpling best eaten while hot, crisp taste comparison.
12. sesame pastry
Ingredients: 150 grams of flour, sesame paste, sesame oil, the amount;
approach:
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1. flour, adding the right amount of warm water bunched up into a smooth dough, cover with plastic wrap Xing twenty minutes;
2. sesame sauce and sesame oil add a pinch of salt to mix;
3. táng good to roll the dough into a rectangle about 0.2 cm thick slices;
4. with a small brush to brush the dough with a thin layer of a good tune on a sesame;
5. Sesame brushed the dough will fold the hand on the edge of the compact;
6. to re-use a rolling pin roll dough folded open;
7. to repeat steps 4 to 6;
8. and then the dough on the rolling brush on the open sesame paste, fold one-third of the dough;
9. Finally, the dough folded three times, and then a little rolling pin to roll dough folded prescribe;
10. and then a knife to cut into 5 copies;
11. pan put the oil down into the pastry, a small fire after its fried yellow flip side, the middle of the last fry until golden on both sides can be cooked.
flour Xing amount of warm water for 20 minutes bunched up into sesame butter in the dough add a little salt to mix with the sesame oil Xing good dough into a thin skinned
Brush the dough rise on
good sesame. to fold the dough, by hand tight edge. and then rolling to open Sesame brush roll and then fold again to open
third fold after sesame painted on. Finally, folded three times. will be a little roll dough folded open
knife and cut into 5 copies. pan put the oil down into the pastry. small fire to fry until golden on both sides can be cooked.
Experience:
1. Do not brush too much sesame paste, brush on a thin layer can be, too much time in rolling dough easier to open and taste will overflow the greasy;
2. according to their preferences will be replaced with sugar, salt, sweet made of sesame pastry;
3. pancake when the fire not too likely to cause fires scorched the surface of bread is not cooked in the middle of the phenomenon.
13. ham Hanamaki
material: 150 grams of flour, yeast 2 g, 3 ham, spring onion;
approach:
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1. first add a small amount of yeast dissolved into a solution of warm water and pour into the flour, add the right amount of warm water, knead to smooth dough and placed in a warm place about an hour of fermentation, the dough ferment until double in size when you can;
2. will be stripped of packaging ham, cut in half from the middle;
3. onions, cut flowers, add a little salt and oil and mix well;
4. will be fully fermented dough kneading the air pressure out there, and then rub strips, and then sub-divided into small doses, will be bunched up into long and thin small-agent son, the length of the length of cut 2 ham times slightly longer than that;
5. will be bunched up into thin noodles into Banhao green onion in it stained green onion;
6. will be stained green onion noodle from one end of ham in the ham on the start winding;
7. Hanamaki will be rolled up twenty minutes re-Xing;
8. to put the fire steamer, boil water to be a good Hanamaki Xing, over high heat for ten minutes.
Experience:
1. the noodles wrapped in ham when you want to tighten some of the noodles, or steamed ham behind the skin and easy to separate;
2. mixed with green onions just put a little salt when enough (which can also hold), because ham is salty, will put more salty.
14. mushrooms pork fried
Ingredients: pork on the meat, 400 grams, 100 grams of fresh mushrooms, dumpling powder, 300 grams;
sauce: egg, ginger, onion, pepper, soy sauce, sesame oil, chicken powder, starch, the amount of wine;
dipping sauce: garlic, ginger, soy sauce, vinegar, sesame oil, chili oil, the amount;
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approach:
a. Fillings:
1. pork chopped into minced meat, add a little starch grasp uniform, then add the right amount of salt, soy sauce, cooking wine, chicken powder, sesame oil, pepper, into an egg to mix in one direction after the pull its weight, Cover with plastic wrap marinated twenty minutes;
2. mushrooms washed and chopped ginger chopped, green onions cut flowers;
3. the mushrooms, ginger and green onion into the marinated minced meat, continue to mix in one direction;
minced pork into the end, add seasoning mix to pull its weight into the mushrooms for 20 minutes after the end of pickled onion ginger and mix well
II. dumplings:
1. dumpling powder with an appropriate amount of boiling water, stirring with chopsticks into flakes, then add a little cold water (hot and cold water ratio of about 1:9) bunched up into a smooth dough, cover with plastic wrap Xing twenty minutes;
2. táng dough will spread a layer of flour on board the case of rub into strips, then into even smaller sub-agents;
3. in small doses child sprinkled a layer of flour, then into a small round flat cake;
4. hand rolling a rolling pin in one hand and pinch the edges of small round cake rotation, will roll into the middle of the thick edge of the thin dumpling skin;
5. to mix the filling into the dumpling skin Central, pack into dumplings;
Xing
and good dough for 20 minutes. táng after a good rub strips. sub-divided into small doses and then press into a small round cake
will roll into small round cakes dumpling skin. put the right amount of filling. packets into dumplings
III. fried dumplings:
1. into the amount of water in the steamer, steam the dumplings on plate, cover and steam for 8 minutes;
2. pan put oil, add the steamed dumplings, a small fire to fry until golden brown on three sides;
IV. dipping sauce:
the ginger, chopped garlic, add the right amount of salt, soy sauce, vinegar, sesame oil, chili oil, mix well.
15. sufu green onion rolls
Ingredients: 200 grams of flour, a half-fermented bean curd, 2 grams of yeast, green onion appropriate;
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approach:
1. to put a small amount of yeast dissolved in a solution of warm water and pour into flour, then add the right amount of warm water, bunched up into a smooth dough; the dough placed in a warm place about half an hour fermentation, the dough fermentation to the original volume can be twice as large;
2. the mashed bean curd, spring onions cut stand;
3. the leavened dough on board sprinkled with flour, the full rubbing the case of air pressure out there, and then a rolling pin to roll into a rectangle about 0.2 cm thick skinned;
4. will be applied in fermented bean curd clay dough, and then fold the dough;
5. fold the dough with a rolling pin and then roll will open, sprinkle with diced green onion;
6. the short side from the direction of rolled dough, then cut into about 1 cm long small agent son;
7. will put up a small sub-agent to section up, then sprinkle a little flour in the section, a number of hands to press the flat and then opened with a rolling pin and gently roll into small round cakes;
8. to place the small round cake and then twenty minutes allowed for secondary fermentation;
9. pan put the oil down into small round cakes, fried yellow small fire to one side after the turn over, cooked the last fry until golden on both sides can be.
the leavened dough into a dough. smearing mud on the fermented bean curd. and then fold the dough
dough will roll off the opening. Sprinkle with chopped green onion. the dough from the short side roll up
then cut into about 1 cm long small dose of small sub-agent son erected a rolling pin and then sprinkle some flour and then roll it gently open
small round cake and then do a good job of Xing Xing good twenty minutes to a small fire inside the green body into the pan fry until golden on both sides cooked
Experience:
1. sufu do not put too much in order to avoid too salty;
2. to do the small round cake during the second fermentation to use wet gauze to cover, so as not to dry;
3. pancake when the fire not too much, so as to avoid burning the surface of the middle end of the phenomenon ripe.
16. Beef Shuijian Bao
Ingredients: 300 grams flour, 300 grams of beef, mushrooms, 120 grams;
ingredients: yeast 3 grams, egg, starch, ginger, onion, sesame oil, soy sauce, pepper, cooking wine, the amount of salt, flour and water (flour and water into a thin paste) amount;
approach:
and surface baking:
1. to put a small amount of yeast dissolved in a solution of warm water and pour into flour, then add the right amount of warm water, knead to smooth dough and placed in a warm place about half an hour fermentation, the dough fermentation to twice its original volume Great when you can;
prepare filling:
2. mushrooms after the wash water squeezed into the small, ginger, mince, onion cut flowers;
3. beef, chopped into minced meat, add a little starch grasp uniform, put ginger, egg, soy sauce, pepper, cooking wine, salt, sesame oil, stir in one direction to pull its weight;
4. will add in 30 ml of water in beef, while adding water while stirring in one direction, the stuffing mix to sticky;
5. Add mushrooms and green onion and continue to mix in one direction;
sub-bag friends started:
6. the fermented dough sprinkled with a thin layer of powder on the text of the full board, knead the air pressure out there, and then rub strips, sub-divided into small doses;
7. the small sub-agent and press flat round slightly rubbed, with a rolling pin to roll into the middle of thick edge of the thin skinned;
8. to take the right amount of filling into the dough, the package into a bun green body;
9. the packaged green body and then wake up hair buns for 20 minutes;
* fried buns Rights:
10. pan put a little oil, add green body wake up good dumplings, fry a minute or so, then pour the right amount of flour and water (stir well before fall, the amount of dip to about one-third of buns Department can), cover, water, dry low heat fry Uncovery then Drizzle a little oil, fry until golden and crisp sandwiches cooked buns to the bottom.
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fermentation of the dough in a warm place to ferment twice the size of its original volume by adding spices to beef stir first King
to about 30 ml of water stir and add in mushrooms and green onion into thick
one direction
mix rub strips fermented dough into small agent son
roll into the small sub-agents the right amount of filling into the dough package and then wake up twenty minutes into the buns
fried buns a minute or so first add water, flour and fry until the water seal pour a little dry and crisp fried to the bottom
Experience:
1. Now that winter is relatively low temperatures, when baking the dough to a warm place;
2. stuffing by adding the right amount of water, make filling juicy; to filling in the water, the water should be graded to join, while adding water while stirring in one direction; water do not add too much time, otherwise filling does not stick;
3. dumplings wrapped in green body the time to use a proofing wet cloth to cover, so as not to dry;
4. dumplings into the pan, set aside a certain time gap, so as not to stick together after the expansion of cooked;
5. Jianbao neutrons to low heat, the fire likely to cause burning buns external phenomena in the middle of undercooked; add the flour with water to cover, which is more easily steamed cooked.
17. glutinous rice, lean meat roll
Ingredients: 200 grams of flour, yeast 2 grams, 150 grams of pork, 100 grams of glutinous rice, millet, 50 g;
Ingredients: onion amount, ginger, sesame oil, soy sauce, cornstarch, a pinch of pepper;
approach:
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Photo Name: 48325_8416101_60-
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1. the manipulation of yeast dissolved in a small amount of warm water into the solution and pour into flour, then add the right amount of warm water to its bunched up into a smooth dough, cover with plastic wrap and placed in a warm place to let it ferment and a half hours so, the dough does not ferment to double the volume before fermentation can be large;
2. to clean after washing rice and millet into the rice cooker, add the right amount of water (put water and cook as usual), scoop out the cooked let cool its stand after;
3. chopped onion flower, ginger, ginger is not cut, chopped into minced meat; the meat into a bowl, add the right amount of salt, cornstarch, pepper, sesame oil, soy sauce, towards a direction and then into the ginger and green onion mix, mix well preserved after 20 minutes;
4. the marinated meat mixture and pinch the uniform cooling of the rice, and then divided into two organized into rectangular shape;
5. will be fully fermented dough kneading the air pressure out there, bunched up into thick strips, cut from the middle of a knife into two;
6. and then hand the noodles according to bian, and organized into a rectangular shape, and then a rolling pin to roll dough into a rectangle, (pastry filling the long length slightly longer than wide, more than four times the width of fillings slightly wider), and then around the little finger to press the dough thinner;
7. the filling placed in the middle of dough, wrap it with the dough, slightly pressing his hand to prevent the interface loose;
8. glutinous rice, lean meat, hand held onto the paper, gently squeeze the side of a knife, to organize into a rectangular shape (I saw the picture loud noise but not with a hand knife? Because I want to free hand to photograph ah), rice paper and then cut each into four, now, lean meat, rice paper green body to make friends;
9. to put it aside for twenty minutes GREEN rice paper (for a second fermentation dough), and then into the steamer and steam for 15 minutes or so, turn off the heat after 3 minutes and then open the lid so you can take out.
Experience:
1. If you like the taste of it do not need to put glutinous millet,
北京团购网, and put some of millet after the taste will be slightly thicker;
2. steamed glutinous rice rolled in before the cut is not easy to deformation, can be considered after the whole steamed cut, some of which should be beautiful.
18. sour potato roll
Ingredients: flour, 250 grams, potatoes, about 500 grams;
Ingredients: Pepper, ginger, garlic, onions, soy sauce, vinegar, a little different;
approach:
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(a) hot and sour potatoes Wire:
1. potatoes, peeled and cut into filaments after the wash, then into the water to wash away excess starch (preferably washed twice), remove and drain;
2. shredded ginger, garlic, pine shoot Peel after the grain, onion cut flowers;
3. wok put oil, add ginger and garlic and pour into potato silk, about three minutes, stir the fire by adding the right amount of salt, chopped hot pepper and stir well;
4. then add green onion, stir well and put into a little soy sauce and vinegar, stir well after scoop out the stand;
(b) of the pastry:
1. first the right amount of water add flour, stirring with chopsticks into a lump like it (add water slowly added, while adding water while stirring with chopsticks); then add a little cold water, rubs his hands to smooth the dough, cover with plastic wrap or lid wake up 30 minutes;
2. kneading dough growth will wake up strips, then cut into uniform size of a small knife agent son, rubbing the small sub-agent by hand after a round flat, and then in each of the dough on a flat painted by a little oil;
3. the dough with oil for every two together for a face, with a rolling pin to roll into thin slices;
4. will be a good roll dough into the pan (no oil discharge), there is a little bubble of small Huoluo to muster the dough upside down when, and then baked to muster the dough to the middle of the pan;
5. hot kick into the dough sheet (carefully ironed foliatum Oh !);
(c) rolls Rights:
the right amount of hot and sour potatoes silk into the uncovered dough in the bag rolls can be;
Experience:
1. and the faces of the hot and cold water ratio of 1 to 9, that is a cold, nine hot water, so that comparison and spirit come out of the plane;
2. Tangmian dough is used, it is easy to bake cooked, baked too long without, to prevent dough dry; baked good dough, if not immediately with the best cover with plastic wrap or a damp cloth to avoid being dried ; in the small sub-agent neutrons can score a point na!
? ★ more delicious cup of coffee, please visit the practice space ★?
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