How did you do it? 100, how did the pot kui do it?

Oil Spinner: There is a "dragon eye" like a pot head in the middle of the pot kui, pull out the longan and bring it out, the whole pot kui is unscrewed layer by layer without breaking, and the pot kui is crispy layer by layer. Making the oil spindle pot requires careful preparation, especially on the noodles.

Mixed pot kui: its characteristic is to bubble, the pot kui is soaked high, and the current cake can not be compared with its taste.

Crispy pot kui: famous for its fragrance, there are various fillings, there is a red mark on the pot kui, the oil is shiny, mouth-watering, and it is better than the current moon cakes.

In addition, there are more than 20 varieties of sesame pot kui, glutinous rice pot kui, marinated meat or braised pork sandwich pot kui, and various flavors and meat fillings.

Guokui, to put it bluntly, is the baked cake in the north! It's just that the Sichuan people invented the method of sandwiching meat and vegetables. There are also those filled with sugar, that is, sugar cakes.

The people of Sichuan have given it a special name, so it looks different. Sichuan can be called the kingdom of Guokui, and it can be seen everywhere in urban and rural areas, and everyone eats it regardless of elegance and vulgarity, especially the one at the gate of Zigong 6 in the past. Don't look at the eight flavors, there are many varieties of Sichuan pot kui, including sweet, salty, white, five-spice, etc.; In terms of materials, there are sesame seeds, salt and pepper, scallion oil, brown sugar, fresh meat, etc.; From the point of view of production methods, there are wrapping crisps, grabbing crisps (smearing crisps, stir-frying crisps), hollow, oil swirls, mixed sugars and so on.

There are more than 30 common varieties in Chengdu alone. There are many food stalls in the streets and alleys; The famous snack bar has its place inside; It can even be seen at high-class banquets. There are those who take this as an early meal, those who use it to sharpen, and those who use it to serve flavor dishes, in short, there are many people who like to eat.

Eat fat rice noodles with it, a mouthful of noodles and a pot of kui, satisfied, or torn into small pieces, soaked in the soup is also very good, the taste is blended.

Guokui is my favorite food when I am forced to go shopping - white flour cake, which can be sandwiched with various fillings, including braised pork, beef + lung slices, chicken slices, cold bamboo shoots, cold salad and so on. The advantage of the pot is that it is immediately desirable.

The traditional pot kui operates a variety of tastes, unique flavors, chicken slices pot kui, beef pot kui, steamed meat pot kui, lung slice pot kui, vegetarian pot kui are its characteristic varieties, but its transparent dining table, white wallpaper, refreshing and refreshing, quite fashionable.

The pot kui is named because it won the top of the local stove food in history, and its shape is like a block, about three inches long, an inch wide, and the curl edge is round. The one that is not stuffed is called the hollow pot kui, and the stuffing has another name. Most of the people in the market are sweet stuffing pot kui, and the best one is Meicheng pot kui.

The surface of the pot cake is orange and yellow, with the characteristics of fragrant, sweet, crispy and crispy, and the different fillings have their own flavors, so that people will never get tired of eating for a long time. The original pan is in short supply, in addition to selling well in this province, it also goes directly to Beijing and Tianjin, north to Inner Mongolia, south to Sichuan and other places.

There are many ways to make pot kui, which can be divided into crispy, crispy, hollow, oil spindle, stuffing, etc. Next, I will give an example of how to make "fresh meat pot kui".

Fresh lard to remove the tendons and chop into puree. Fresh pork belly is boiled until six ripe, chopped, put into the oil pan that is burned to six percent hot and fry loose seeds, add refined salt, pepper noodles, sweet sauce, ginger rice, pepper noodles, etc. and stir well, put the pot into the pot, and then add chopped green onion and monosodium glutamate to make the filling. Eighty percent of the leavened dough, two into hot noodles and knead well, under the weight of about 90 grams, first rolled into strips, smeared with a layer of plate oil, rolled into a tube.

Flatten it vertically, then roll it out thinly, wrap it in the filling and flatten it, then roll it out slightly into a round cake shape and place it on a hot pan with a little rapeseed oil. Turn over from time to time, when both sides are yellow, put it in the furnace to bake, and turn it over from time to time when baking, until the color is golden and ripe, take it out.

Many friends want to eat again for fear of trouble, should allocate a good time will not be in a hurry, get up time tricky anticipation, adjust the filling, the noodles are almost finished and wake up, the next operation is much easier, the rolled Guokui stove can be used, you can also use the pot to fry, roast and fry the taste of Guokui is different, baked crispy, fried soft with crispy, each has its own taste, and then share the production method with you in detail. When making, flour, flour, salt, flour xinsu (flour rising agent mixed with flour products), sugar, etc., are mixed together to make the cake doughy, crispy, cold but not hard.

<> must be coated with the topping, and baking powder and starch must be added to the dough. So you can see how crispy it is. Remember, these are all small additions.

As for the method of making the dough: burn the oil to 80 to heat, see the oil smoking, it seems that it is not rising, pour the oil onto the surface of the prepared dough, and you can do it. A small amount of each baked cake can be applied to achieve a crispy effect.

Many people have never eaten osmanthus cake, but osmanthus cake is a very delicious food made with flour, and it is characterized by its crispiness. I'll tell you how to make the crust crispy, it's best to use an oven, the heat is very important, about seventy or eighty degrees, be sure to brush the pan with oil, turn it once in the middle, so that it will be very crispy.

I think the most important thing to make a casserole crispy is to make sure that the dough is done well. And when mixing the noodles, you must use warm water, put in an appropriate amount of yeast powder, master the ratio of water, noodles and yeast powder, and after mixing the noodles, you must knead the noodles repeatedly, that is, we often say that the noodles are kneaded, and the kneaded noodles can be awakened for more than half an hour, so that the baked pot helmet is crispy.

Do a detailed explanation of the problem for a detailed interpretation of the problem, I hope it will help you, if you have any questions, you can leave me a message in the comment area, you can comment with me a lot, if there is something wrong, you can also interact with me more, if you like the author, you can also follow me, your like is the biggest help to me, thank you. That's all for sharing, if you like me, please follow me. If you guys have anything to think.

The plum dried vegetable pot helmet is the most delicious, first of all, the flour yeast is added to the water and mixed evenly, kneaded into a dough, covered with plastic wrap, and let it stand for about half an hour, then the pork is beaten into a line, and the pork is mixed into light soy sauce, cooking wine, five-spice powder, salt, sugar, sesame oil and edible oil, add the chopped plum vegetables and green onion and mix evenly, then cover the dough with plastic wrap, let it stand for 10 minutes and press it into a pie crust, put an appropriate amount of it, and now close the seal tightly in a little oil, and then sprinkle in the sesame seeds, the pan burns the oil, and then puts the pot helmet in, and burns the golden brown, Preheat the oven at 230 degrees and bake for about 10 minutes to color the surface. Be careful to let the dough rise in place, fry it in a pan and then put it in the oven to create a crispy texture.

You can adjust the temperature to the right standard when baking, and then sprinkle with some sugar and salt, and the resulting pot helmet will be very delicious. At this time, you can brush the surface with a layer of cooking oil, and you can also sprinkle a layer of white sugar granules, so that it will make a crispy texture.

After the pot is made, try to bake it on top of an iron container to be the most delicious, and the amount of oil must be sufficient during the baking process to ensure that both sides of the pot are baked evenly. If you want to have a crispy texture, first of all, in the process of making the pot kui, you have to knead it many times, and you have to fold and roll it back and forth.

The temperature should not be too high when baking, it is best to keep it around 60 to 70 degrees. In addition, sprinkle with some sesame seeds, and be sure to turn it over several times.

It should be baked with a special tool. During the test, turn your face every 10 minutes. In addition, don't add too much yeast powder.

Materials. Ingredients.

170 grams of pork belly.

300 grams of flour.

Seasoning. Salt.

1 teaspoon. Essence of chicken.

1 teaspoon. Scallions.

21 grams. Water.

190 grams. Vegetable oil.

2 tablespoons. Peppercorns.

15 grams. The practice of fresh meat pot kui.

Ingredients: 170 grams of pork belly, 21 grams of green onions, 1 teaspoon of salt, 15 grams of sesame pepper, 1 teaspoon of chicken essence.

Dough: 300 grams of flour, 190 grams of water.

1.Put the pepper in a frying pan, fry over low heat, stir-fry until fragrant, put it in a plum hood food processor, and grind it to become pepper powder.

2.The ratio of fat and lean pork selected, cut into pieces (I personally feel that the cake should be crispy, fat meat is indispensable) put it in a food processor, minc, and put in the chopped green onions.

3.Add the pepper powder (2 teaspoons) and add the chicken essence.

4.Add salt, stir well and set aside.

5.Melt the yeast powder with water and add the flour.

6.Stir with chopsticks to form a flocculent shape and knead into a ball.

7.Let it rise for half an hour (I made the dough the night before and used it the next morning) to remove the dough.

8.Knead the dough until the surface is smooth, divide it into 8 equal parts, take one of the dough agents and roll it out with a rolling pin into a long oval shape.

9.Spread the meat filling on top of the dough, roll up the pie, and let it sit for 10 minutes.

10.Press the cake, roll it out with a rolling pin, heat it in a pan, pour vegetable oil, and fry the cake until golden brown (slightly more oil, half-fried).

11.Preheat the oven to 230 degrees, bake the cake for 10 minutes, and remove.

White flour pot kui.

1000 grams of flour, 100 grams of old leavened noodles, an appropriate amount of baking soda, a little cooked lard and cooked rapeseed oil.

How to make:1Put the flour on the cutting board, make a nest in the middle, add yeast noodles and water, knead well, cover with a damp cloth, after fermentation, add baking soda powder and knead well, knead into long strips, and pick into 20 agents.

2.After each agent is kneaded separately, a little bit of flour is dipped in cooked lard and wrapped into a round dough, pressed flat, and rolled into a round cake with a rolling pin, that is, it becomes a pot of raw blanks.

3.Put the pan on the stove, when it is burned to 70% hot, wipe it with cooked lai seed oil, put on the green billet, turn it back and forth with your hands, and when the skin is hard and slightly sesame dots, put it in the oven and bake it until it is ripe.

Production Essentials:1The dough should be kneaded evenly and thoroughly until smooth;

2.The amount of baking soda should be appropriate, too much dough is easy to turn yellow;

3.When baking in the oven, it is not advisable to use a strong fire, so as not to burn the outside and undercook.

Once Yi Zhoujun thought that the pot kui was the special snack of our Hubei Province, after all, Jingzhou's public security pot helmet name is famous in Hubei Province, needless to say. The pot helmet is one of the eight monsters in Shaanxi. It is called "the pot helmet with open eyes is like a pot lid", that is, it is like a helmet, and as the name suggests, it is also called a pot helmet.

The production process of the pot helmet is fine, and it is known for being "dry, crispy, white and fragrant". Dry and hard and chewy, crispy inside and crispy outside, white and shiny, mellow and delicious.

As a kind of baked pasta, it is made of flour, minced meat, sesame seeds, chili oil, etc., and is divided into fresh meat pot helmets, sugar pot helmets, beef pot helmets, plum vegetable pot helmets and other types.

Of course, later he was knowledgeable, and Yi Zhoujun was shocked to realize that Sichuan, Shaanxi and other places were also the main production areas of pot helmets. They are all called pot kui, but in fact, they are not quite the same, Hubei pot kui is thin and crispy, but the foreign ones are more crispy and solid.

The pot helmet is generally made by two people, one person is called the white case, who is responsible for kneading the dough on the board, constantly rubbing the fermented dough in his hands to a certain extent, and then putting it aside to wake up; The other is added with sugar, salty with salt, and even chili peppers, which are heavy and light, and are mainly responsible for seasoning.

The awakened dough is three times and two times, stretched wide and elongated, sometimes into a begonia leaf, sometimes into a shoe sole, and finally shake a tin box, the bottom of the box is chiseled into a sieve-like hole, the box is filled with sesame seeds, a few more times or a few less, can be at will. This was done in three or two minutes, and then the pasta was quickly pasted into the hearth.

In about three or two minutes, the master used a pair of special tongs to gently take out the pot helmet, which had nearly doubled in size, from the hearth, and then according to the customer's requirements, it might be brushed with chili sauce. Then fold the pot helmet in half, wrap it in a piece of paper and hand it to the diners.

At this time, the pot helmet is charred on the outside and tender on the inside, soft and suitable, and when it is hot, it is full of fragrance and praise.

First, put flour and yeast powder in a basin, plus two eggs, a little oil, salt and thirteen spices Second, mix into a flocculent shape and add some white sesame seeds three, knead into a relatively smooth dough, cover the plastic wrap and put it in a warm place to ferment Fourth, there are many honeycomb coal holes in a good fermented state Fifth, put it on the board and rub the exhaust, knead for ten minutes, wake up for ten minutes, knead for another ten minutes, roll it into a thicker cake, smear a little sesame seeds on both sides, and ferment for 20 minutes for a second time Sixth, put a little oil in the pot, put the cake in, and turn it over after five minutes of low heat. Use a toothpick to prick some small holes in the top of the cake, turn it over again after five minutes, turn it every three minutes, turn off the heat in half an hour, remove from the pan and put it on a plate.

Generally, it will be put into the pot and baked until it is golden brown on both sides, so that it is very crispy and delicious, and then the taste is particularly crispy and delicious, and it is popular with many people, and the taste is particularly good.

1.Take an appropriate amount of flour and melt the baking powder with warm water.

2.Mix into a dough that is moderately soft and hard and ferment for one hour, and the time is adjusted according to the degree of dough fermentation.

3.Ferment twice the size.

4.Add alkali powder and knead well for a second fermentation for 10 minutes.

5.Take an appropriate amount of dough and knead it evenly and roll it out.

6.Put it into the electric cake stall and burn it on fire.

7.Boil both sides to a golden brown.