Chinese Food
Taste of Jiaodong mother
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Shandong people take pasta as their main food, especially Jiaodong people. Usually, most of them are steamed bread, steamed bun, dumplings and noodles. Steamed bread and steamed bun are made of dough. They eat healthier, and steamed bun is more nutritious. So they used to go to school and live in school before. Mothers always make steamed bun for their children as dry food. I prefer celery. So my mother always makes steamed bun for celery Take a mouthful of oil Full of happiness. I'm a mother now I learned the craft of baozi with my mother Thank you for growing up
Cooking ingredients
Cooking Steps
Step1:For the sake of health, I used half of the whole wheat flour and half of the white flour. I poured it into the basin. In the middle, I used chopsticks to pull a pit. I poured in a small amount of water and put some yeast powder. Proper amount can be seen in the instructions on yeast packaging. At the beginning, you may have no experience. There will be more or less problems. However, it doesn't matter. If you put less, the fermentation time will be longer. Put more. On the contrary, it doesn't affect anything. The key is to see clearly the production date and shelf life of yeast. Yeast that has been used for a long time can't grow. Stir with chopsticks while adding water until the flour is flaked. Water can also be replaced by milk. The noodles made are more flexibl
Step2:Knead the dough by hand until it is three lights . Then the dough, basin and hands will be polished. (here's a trick. Put some peanut oil on your hand. When you knead the noodles, they won't touch your hands.
Step3:Put some water on the surface of the dough. Moisturize. Or cover it with a damp cloth like me, and then cover it. Let it ferment in a warm place.
Step4:The fermentation time depends on the temperature. It's shorter in summer and longer in winter. When the dough volume increases to two or three times the original, it's OK. Test whether the fermentation is successful. Use your fingers to dip some flour. Poke holes in the dough. If the holes rebound immediately, it means that the fermentation is not enough. Still need to ferment; if the surface of the dough collapses, it means that the fermentation is excessive. The dough will have sour taste. It can be neutralized with alkali, such as baking soda. Check the inside of the dough. There will be honeycomb holes.
Step5:The pork my father bought is very good Not too fat Especially suitable for children
Step6:Chop it into meat I personally feel that the meat fillings made by hand are better than those made by the cooking machine Eating is not tiring You can't get tired of details
Step7:Dice the green onion, ginger and celery
Step8:Put it into the chopped pork Mix well Add some soy sauce Peanut oil Stir again evenly Then wake up Then the stuffing tastes good We can make use of this spare time to make steamed buns.
Step9:Kneading Roll the dough
Step10:When the dough is wrapped Put the stuffing in salt It's more delicious. And it can prevent the salt and celery from coming out of the water in advance Affect the taste Start package Don't worry Pack slowly But I haven't packed it for a long tim
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Cooking tips:Celery contains protein, fat, carbohydrate, cellulose, vitamins, minerals and other nutrients. The content of vitamin B and P is more. The content of mineral elements calcium, phosphorus and iron is higher than that of ordinary vegetables. It is a healthy vegetable for all ages With lean meat, it can be said that the color and fragrance are complete. There are skills in making delicious dishes.
