The practice of spicy sticks, the practice of sesame sticks

Ingredients and seasonings for spicy fish:

4 crucian carp 1/2 kg of soybean sprouts 1/2 kg of ham 1/2 kg of enoki mushroom 3 taels of oyster mushrooms 1-2 potatoes 1 4 gourds 1 pack of boiled fish seasoning Coriander, green onions, ginger, garlic, a little sesame seeds.

Teach you how to make spicy fish at home and how to make spicy fish delicious.

1. Deal with the crucian carp, because this is a wild crucian carp caught by yourself, the size is small, if you eat the large size bought in the vegetable field, 1-2 are enough.

Second, the boiled fish I bought this time is the kind of three bags of ingredients, white marinade powder, pour directly on the fish, mix well. If this seasoning is not available, this step can be omitted.

3. Fry the slightly marinated fish in a pan.

5. Slice the ginger, cut the green onion into about 5cm segments, peel the garlic and set aside. Heat the remaining oil from frying fish in a pan, add ginger, garlic and sauce and stir-fry until fragrant.

6. Add water to the stir-fried sauce and boil. Then add the ingredients one by one according to their ripeness. Because I haven't bought it recently, if you have the conditions, you can try to cook lotus root slices and lettuce pieces, which will also be very delicious.

7. Potatoes are the most difficult to cook, boil first, and then add ham, gourd, crucian carp, bean sprouts, oyster mushrooms, enoki mushrooms, ......This can be cooked. No tricks. It's just a matter of mastering the order of cooking, and the easiest to cook last.

8. After cooking, pour it into a basin, sprinkle with chili powder, pour hot oil, sprinkle with chopped green onions, coriander, sesame seeds, and drizzle some sesame oil. If you can't eat spicy food, skip the step of pouring oil on chili powder.

Home Cooking Tips:

1. You can add your favorite vegetables at will, but the last leafy vegetables can be slightly scalded, and the plate is not put below, or it will soon be yellow. 2. Seasoning can also buy hot pot base, or spicy fish seasoning, boiled fish seasoning.

1. Boil sugar.

Prepare a pot, preferably a non-stick pan, add a lot of water to the pot, then pour the prepared sugar into the pot, boil over high heat, when the water is boiling, big bubbles will emerge, don't care, then boil, slowly, the color of the sugar will become dark, hit the big bubbles into small bubbles, at this time, adjust to low heat until the soup becomes amber, the small bubbles are getting denser and denser, add maltose, stir well.

2. Stir-fry sesame seeds.

Prepare a cutting board and spread oiled paper on top of it. Put the pot on the fire, pour in the sesame seeds and sauté over low heat. While stir-frying, stir the sesame seeds constantly to heat them evenly.

lest some of them are not fried, and some of them are burnt. When the fried eight are ripe, gently pinch the sesame seeds with your fingers, and the sesame seeds will break, at this time, you can pour the sesame seeds onto the oil paper.

3. Pull sugar. Take out the boiled sugar, wait for it to cool down a little, take out the boiled maltose, add the fried sesame seeds, and pull hard, just like pulling ramen, this requires a certain amount of strength, and you need to learn a few more times. As the force is added, the sugar will become finer and thinner until it becomes cylindrical about a centimeter in diameter.

4. Cut the sugar. Place the pulled sesame candy neatly on a cutting board and let it cool a little before cutting it into even strips. Fill into a clean, prepared plate. After it has cooled completely, it can be eaten, and the crumbs will be dropped in one bite, and the mouth will be full of aroma, which is the taste of childhood.

Ingredients: 425g of high-gluten flour, 325g of ice water

Black sesame seeds (toasted fragrant) 35g salt, 8g salt

Rye natural ferment (100% water powder ratio) 150g

Steps. 1.Mix gluten flour, black sesame seeds, and ice water, stir into a ball, knead by hand, and refrigerate and soak overnight for 8 to 12 hours.

2.My rye natural culture, very vigorous.

3.Take out the refrigerated dough, add salt and natural leaven, and knead as much as possible, because the texture of the natural yeast is closer to the dough, it is easier to knead than the previous version with instant leaven. It's okay to have some unevenness just after mixing, it will be completely uniform during the folding process below.

4.Cover and ferment at room temperature (25C) for 3 hours. Fold at 30, 60, 90, 120, 150 minutes (the method of folding the quilt in Europe, the whole dough is gathered from the edge to the center), a total of 5 times.

The dough is very sticky and moist, and the movements should be neat. Adjust the number of folds according to the gluten of your dough. The dough will grow a little bigger, but it is nowhere near twice as large.

Continue to refrigerate for 24 hours.

5.Remove the dough that has been refrigerated and fermented for 24 hours.

6.When you take it out, the dough will grow to twice the size of the original size, but if it does not rise so much, it will continue to ferment at room temperature to about 2 times, and the dough will have a lot of bubbles. Here, depending on the condition of the dough, it is entirely up to you whether you want to continue fermenting at room temperature and for how long.

According to my fermentation, room temperature, refrigerator temperature and other factors, it generally takes about 1 to 2 hours of room temperature fermentation after the dough is taken out and refrigerated, but it is absolutely not generalized.

7.Divide the dough into 2 portions of 260 grams, roll and let warm for 40 minutes. (Actually, it can be divided into 4 doughs, so I left half of the dough because I still have to make pizza).

8.At the same time, the oven is preheated to 250 degrees together with the slate and the baking tray (see here for the role of the slate and the baking tray), which takes about 40 minutes to 1 hour.

9.Form two pieces of dough into a baguette and place it on a baking sheet lined with baking paper to ferment for about 40 minutes, until your fingers press down and slowly bounce back into a part.

10.Fermentation is complete, floured, and wrapped.

11.Pour a little boiling water over a baking tray and close the door.

12.Take the dough, open the door, transfer it to the slate with the baking paper, pour another cup of hot water into the baking tray with water below, and close the door. Bake to 230 degrees for 10 minutes, remove the baking paper and water from the baking sheet, and bake for about 15 minutes until the bread is dark.

The whole process is to be fast, fast, fast).