Kwai steamed

streaky meat:500g garlic:8 ginger:8 scallion:8 octagon:2 cinnamon:1 / 2 block fruit:1 fennel:1 teaspoon five spices:1 teaspoon raw:2 tablespoons Laochou (for color and flavor):moderate amount crystal sugar:5 blocks dried tangerine peel / Hawthorn:2 pieces flour:180g yeast:3g https://cp1.douguo.com/upload/caiku/8/0/8/yuan_8088f9b2aa197fafd977156f03d1e3e8.jpeg

Kwai steamed

(95832 views)
Kwai steamed

Cooking Steps

  1. Step1:And face. After the yeast powder is boiled with warm water, pour it into the noodles. The water should not be too much. The noodles should not be kneaded very soft. It's like dumpling noodle

  2. Step2:When the dough is smooth, add a tablespoon of oil. Personal suggestion is to use blended oil or corn oil. Knead until smooth.

  3. Step3:Cover the dough with plastic wrap or put it in a sealed box. Leave it at room temperature for about 1 hour. I think it's hot in the south. So the fermentation time is relatively short. In summer, it's usually 40 minutes. Then refrigerate it overnight

  4. Step4:Stew. Put a few pieces of ginger in the raw meat, boil it with a little cooking wine, remove the smell and blood, and then take out. Put all the materials mentioned above together in a casserole to stew. Heat the water. Open the pot for three minutes and turn the small fire to simmer for two hours. Or use an electric rice cooker. You don't need to worry about stewing. You can spray meat when you start tomorrow mornin

  5. Step5:Get up in the morning and take out the noodles. They are full of small holes after full fermentation. Rub them for several times to exhaust. At this time, you can heat the stew of last night and stew it slowly

  6. Step6:Evenly divide the dough into four parts after it is kneaded smooth. Knead round and press fla

  7. Step7:If you use a pan, you can start the fire directly. If you use a pan, first heat the pan to the minimum. Sear until both sides are slightly burnt yello

  8. Step8:You can chop meat at the same time as pancakes. You can add some if you like chillies. Keep cooking the meat in the pot and don't turn off the fire until you finish all the pancakes. In this way, the oil in the pot will not be absorbed on the meat, and the meat flavor will not be released in advance due to the decrease of temperatur

  9. Step9:Well, not counting last night's preparation time. The time for making rougamo in the morning will not exceed 20 minutes at most. There will be no delay in work and school. Let's eat.

Cooking tips:There are skills in making delicious dishes.

Chinese cuisine

How to cook Chinese food

How to cook Kwai steamed

Chinese food recipes

Kwai steamed recipes

You may also like

Reviews


Add Review