Chinese Food
Fried chrysanthemum with water
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Chrysanthemum chrysanthemum has the fragrance of chrysanthemum and the fragrance of Artemisia. It contains a kind of volatile essential oil, choline and other substances. It has the function of nourishing brain. Garland chrysanthemum is rich in vitamins, carotene and many kinds of amino acids. It can nourish the heart and tranquilize the mind, moisten the lungs and liver, stabilize the mood, prevent the memory loss, tranquilize the mind and eliminate the troubles. Garland chrysanthemum contains a special flavor of volatile oil, which is helpful to broaden Qi, eliminate appetite, increase appetite, and its crude fiber is helpful to intestinal peristalsis, promote defecation, and achieve the purpose of dredging the Fu organs and benefiting the intestines. The area of garland in China is wide. Anhui, Fujian, Guangdong, Guangxi, Guangzhou, Hainan, Hebei, Hunan, Jilin, Shandong, etc.
Cooking ingredients
Cooking Steps
Step1:Add yeast, water and a small amount of sugar to medium gluten flour, knead well, and place to ferment.
Step2:Add water to the meat filling in several times. Stir in the same direction. Stir to the top. Add some flower wine. Stir in the same direction. Season with salt. Add ginger powder. Mix well.
Step3:Garland washing, control of moisture conten
Step4:Add the chopped garland to the meat filling. Mix well. Add oil. Mix well.
Step5:Good fermentatio
Step6:Take out the fermented dough. After kneading, knead the long stri
Step7:Aliquots - 30g eac
Step8:Roll into a round skin with thin edg
Step9:Take a piece of skin and add the stuffing. Wrap it.
Step10:Put the wrapped bun into the pot. (put some oil in the pot
Step11:Cover. Pan fry over medium hea
Step12:Prepare flour wate
Step13:About 4 minutes. The skin of the bun is different from the raw embryo. Open the lid of the pot and add the flour water.
Step14:Close the lid again. Fry until all the water evaporates. Open the lid. Take it out and eat it.
Cooking tips:1. If you want to keep the stuffing dry and the meat is tender, you must first add water to mix the stuffing in the same direction. The water should be added in several times. It's too much at one time. It's difficult to stir it vigorously. 2. Meat stuffing seasoning - because there are vegetables in the stuffing. Vegetables are easy to dehydrate when they encounter salt. There is too much water. It is difficult to pack. Moreover, the skin of the bun will be affected. It is not delicious. So when I mix meat stuffing, I put in enough salt. After adding vegetables, I don't need to add salt anymore. 3. After adding vegetables, add oil and seal the water that will seep out of vegetables with oil. 4. The first fermentation should be in place. 5. The wrapped bun does not need secondary fermentation. It can be directly fried in the pot. 6. The frying process. The fire should not be too big. Medium or small fire is good. 7. Flour water. You can add some flour into the water. The amount of flour should not be too much. If you want to have the effect of ice flower, you can add more flour properly. You can also add water without flour. 8. Frying time - first time
