How to make sauce with steamed bread, and how to make noodle sauce with leftover steamed bread

Method: Break the steamed bread into four petals, ferment at a temperature of about 10 degrees, dry it in the sun after the hair grows long, break the steamed bread while drying, and dry the inside of the steamed bread block, and set aside after there is no moisture. Boil water with Sichuan peppercorns, cool and put salt for later use.

Put the sauce koji and the steamed bun pieces in the pepper water, the pepper water should cover the steamed bread, cover the mouth of the container with gauze, tighten it, and dry it in the sun. Pay attention to rain, grease, and insect prevention, stir it with clean and grease-free chopsticks every day, and use it after half a month to 20 days, and it is better after a month. The container is made of pottery at the end.

The soy sauce koji is generally the soybean that was made by the method of making steamed buns in the previous year: the soybeans are cooked, the dough is formed into a ball, fermented at about 10 degrees, and the hair grows, and the dumplings are half opened and dried, and they are dried while breaking until each bean is broken, and then it can be placed in a cool and dry place for later use, this is the sauce beans, you grab a handful and eat it is very delicious, the sauce is fragrant, and it is normal to have a little smell.

Ingredients: 500 grams of sun-dried steamed bread, 20 grams of salt, 250 grams of cold and white water, fennel, Sichuan peppercorns, and ingredients.

Production method: 1. First of all, break the steamed bread into small pieces and put it in a pot to seal and ferment.

<>2. When the steamed bread grows black hair, take out the steamed bread and dry it to remove the black hair.

3. Put the steamed buns in a basin, add cold water and salt, and stir repeatedly to form a porridge shape. Add condiments and place in a sunny place to ferment.

4. Stir once a day in the morning and evening, wait for 10 to 15 days, the sauce will turn dark yellow, and take it out after smelling sweet.

Ingredient list: steamed buns.

Salt. Soy sauce.

Spices such as peppercorns and fennel.

Water. Steps:

1.Break the steamed bun into four petals, seal it and wait for it to ferment at a temperature of about 10 degrees.

2.After the steamed bread ferments and grows into long white hairs, it is dried in the sun, and the steamed bread pieces are broken while drying, and the steamed bread pieces are all dried in the sun, and there is no water before they can be used. Place it in a clean, water-free porcelain or stainless steel basin and wait for the sauce to mix.

3.Boil pepper water: Put pepper, fennel and other spices into clean water and boil, boil for half an hour, then take it out, let it cool for later use.

4.Pour the cooled pepper water into the torn steamed buns, the water should overflow the steamed buns, and then add soy sauce and salt. Generally, one pound of steamed buns is mixed with three or four taels of salt, and then stirred evenly.

Cover the mouth of the container with gauze, tighten it tightly and dry it in the sun. (Sprinkle some peppercorns on top of the gauze to prevent attracting flies).

5.After drying it for about a month, you can eat it after smelling the flavor of the sauce. At this time, it is a good choice to scoop some out, take oil, minced meat, eggs, chopped green onions, peppercorns, etc., or eat them directly with steamed buns.

Kiss! Hello, I'm glad to explain the <> for you

The method of making noodle sauce with leftover steamed buns is as follows: the first step is to chop the leftover steamed buns first, as many pieces as you can, and cover the broken steamed buns with your hair, just like covering bean paste. The second step is to boil the pepper water, which is to boil the water with the peppercorns, and add more water, because it is necessary to boil all the flavor of the peppercorns into the water until the water becomes dark brown in color.

The third and most important step is the first step. Pour the boiled pepper water into a porcelain jar prepared in advance, remember to take out the pepper ingredients must be opened and fished out, and then put the covered broken steamed buns into the jar of pepper water, use clean chopsticks, stir evenly, cover it with a glass lid wheel, and put it in the best place in the sun. Final Notes, 1

The ratio of pepper water and broken steamed buns is 4:1, and water must not be missing, 2The jar used for sauce must not see water, or the sauce will be bad, 3

After drying the sauce, stir it every day and use clean chopsticks without water. Hope mine can help you <>

Do you have any other questions?

1. Put the steamed buns in the basin and cover the basin with a cloth, and place them in a warm and humid place (in a shaded position), and after about a week, patches of yellow enzyme bacteria will grow.

2. Break the steamed bread again, add salt and mix with an appropriate amount of water and stir well.

3. Put the pot in the sun for about two weeks to make a noodle sauce.

4. Don't forget to stir the sauce up and down often.

5. Steam the steamed bread thoroughly to kill miscellaneous bacteria.

6. Cover it with plastic sheeting while it is hot and close the contact with the outside world.

7. After waiting for a week, open it and see a layer of yellow hairs on it, which proves that the fermentation is complete.

8. Knead and put it in a jar, put salt, salt should be enough, stir evenly, cover with transparent plastic film, and put it in the sun to dry. Dry it for a while, stir it once, and if the weather is good, it can be dried in half a month.

lisa

1. Put the steamed buns in the basin and cover the basin with a cloth, and place it in a warm and humid place (in a shaded position), and after about a week, patches of yellow enzyme bacteria will grow.

2. Break the steamed bread again, add salt and mix with an appropriate amount of water and stir well.

3. Put the pot in the sun for about two weeks to make yellow noodle sauce Note: Don't forget to stir the sauce in the basin up and down often

Steamed bread is a common noodle dish at home, but after the leftovers, it is not very delicious, so it is often fried for breakfast. In fact, you can also make fragrant sauce-flavored steamed bread slices, crispy on the outside and tender on the inside, full of sauce fragrance, and a delicious breakfast. When the steamed buns are done, they are better than those sold outside, and if you grasp the main points, you will be able to get it easily.

Making sauce-flavored steamed buns is easy and quick, and it's easier to get started.

The following is an introduction to the home-cooked recipe of sauce-flavored steamed buns:

1. Prepare two steamed buns, slice the steamed buns, about four to five slices of one steamed bun, not too thick; 2. Melt the butter, a small piece is enough; 3. Spread the bean paste, you can put a spoonful of sauce on one piece with a spoon, then pick up another slice, buckle the two slices together with both hands, rub a few times, and the sauce can be evenly spread; 4. Sprinkle with sesame seeds; 5. Bake in an oven at 200 degrees for 10 minutes; 6. Eat early, roasted steamed bread slices with fragrant sauce. Tip: Sauces can be a variety of other sauces; The oven temperature time is for reference only and can be adjusted flexibly.

Other practices: Step 1Cut the steamed buns into small squares of one centimeter and set aside; Step 2

Finely chop the green onions, the dried chili peppers, and the ginger. Cumin to taste and put on a plate for later use. Add the sauce to your taste.

Step 3It is best to use a frying pan, then add oil, pour in the noodle sauce and stir-fry until fragrant, but pay attention to the heat, be sure to use low heat, otherwise it will be paste. Pour the minced green onion, minced ginger, and chili pepper into the pot and stir-fry until fragrant.

Be sure to stir-fry evenly. Then sprinkle with salt and stir-fry for a minute. Sprinkle with cumin.

Step 4Finally, you can add an appropriate amount of tomato sauce on the side according to personal taste.

Ingredients for steamed buns with sauce.

Two cornmeal steamed buns, an appropriate amount of green onions, an appropriate amount of noodle sauce, an appropriate amount of ginger, a little red pepper, a little cumin, and a little tomato sauce.

The practice of sauce-flavored steamed buns.

Cut the steamed buns into small squares of one centimeter and set aside;

Finely chop the shallots, cut the dried chili into rings, mince the ginger, and prepare the cumin powder on a plate for later use.

Use a frying pan, put an appropriate amount of oil in the pan to heat, pour in the noodle sauce and fry until fragrant, to fry over low heat, otherwise it will be paste.

Then pour the minced green onion and ginger chili rings into the pot and fry until fragrant, then put the steamed bun pieces into the pot and stir-fry, be sure to stir-fry evenly.

Then sprinkle with an appropriate amount of salt and stir-fry, stir-fry evenly and sprinkle with cumin powder.

Serve the steamed buns on a sauce, and put the tomato sauce dipping dish on the side.

1. Preparation of ingredients.

1. Steamed bread materials.

500g of plain flour

Yeast 5 g sugar 2 g

300g of warm water

2. Sauce ingredients.

One-third onion.

1 small piece of ginger.

4 cloves of garlic. 1 tablespoon of sweet noodle sauce.

1 tablespoon soybean paste.

1 tablespoon of miso Sugar 25g

Cumin powder, a little white sesame seeds.

Appropriate amount of water. Second, the production steps.

1. Mix with the dough.

1) Take an empty basin and put in 500g of flour and 2g of sugar.

2) 5g of yeast, melted with 300g of warm water.

3) Slowly add yeast water to the basin, beat it with chopsticks (there is no obvious dry flour in the basin), and knead the snowflakes into a dough by hand.

4) Cover the dough with a lid or plastic wrap and set aside to rise until it is twice as large as the inside and turn into a honeycomb shape (I used it for about 40 minutes).

2. Make the sauce.

1) Cut the onion, ginger and garlic into small pieces.

2) Add onion granules, ginger granules, garlic granules, 1 tablespoon of soybean paste, 1 tablespoon of sweet noodle sauce and 1 tablespoon of bean paste to a food processor, add 200g of water and stir into a paste.

3) Take a wok, pour in the sauce paste, bring to a boil over high heat, add 30g of sugar, boil over low heat until viscous, sprinkle in a little cumin powder, stir well, sprinkle white sesame seeds out of the pot, and put it in a bowl for later use.

3. Make sauce-flavored steamed bun rolls.

1) Spread the dough, sprinkle with dry flour, knead and exhaust.

2) Divide the white dough in half and roll out one into a slightly thicker flatbread.

3) Spread the sauce evenly on the dough and roll it into a cylinder.

4) The medicine that cuts the cylinder into equal portions is the steamed bread roll.

5) Brush the grate with oil, put in the steamed bread rolls, and ferment twice for 10 minutes.

4. **Steamed steamed buns.

1) Add enough cold water to the pot, **, steam the steamed buns in the pot, after the water is boiled and steamed, steam over medium heat, steam for 18 minutes and turn off the heat.

2) Without removing the lid, after 3 minutes of false heat, remove from the pot and serve.