What should I do if the gas can t be burned when the gas is not burned on the gas stove of steamed b

If you find that the flame is not blue, but red and yellow, and the combustion is not sufficient, you must adjust it. There are two reasons for incomplete combustion:

1. Stove blockage Gas stove long-term use is easy to cause oil to block the gas outlet, so it will lead to incomplete combustion, if you need to adjust, we only need to clean up the oil on the gas outlet. The burner fire hole is easy to be blocked by rice juice dust, and can be dredged often with wire or old toothbrush.

2. Damper adjustment There are two movable slides on the left and right sides of the lower part of the gas stove, and the sliders are adjusted to the blue fire when the gas stove is burning. Change the size of the damper under the furnace. Look at the upward strength of the flames.

If the flame is straight up and there is a whirring sound, the damper is too large, and if the flame is soft and erratic, the damper is too small. If you are using a gas tank (liquefied gas cylinder) at home, then when the gas is about to run out, there will also be a yellow flame. This is where the gas tank needs to be replaced.

What should I do if the gas stove for steaming buns is 50 kg, and the gas can't be burned clearly? If you can't burn 50 kg of gas on the gas stove for steaming buns, you should be able to shake it a little when you burn it slightly.

The rest will not be burned out, and you can use hot water to scald it, which can reduce some consumption.

Many people do this, and there is no danger there.

The 50 kg gas stove of steamed buns cannot be burned because the gas in the gas stove is likely to be impure. So it must be cleaned.

The gas stove of steamed buns is 50 kg, and it is normal if the gas tank cannot be burned clearly, because the gas tank always has a little bit of confidence, in fact, it is enough to weigh the weight.

You can use a gas stove, and if you can't burn 50 kilograms, you can change another can.

I can't burn ten kilograms of gas for the uneaten meat of the buns. That's no way, you can only use this kind of large bottle, which is more durable.

If the steamed buns don't get up early, the 50 kg coal machine can't be collected. It's better to take it another way, or yes. Improve the number of people, methods.

If the gas stove doesn't burn clean, there's no other way.

Some people put the jar upside down to make it easier to use, and some use it for bathing.

The gas stove for steaming buns, 50 ka gas can't be burned clearly, what should I do? For this question, you should look at the manual, you can also go to the after-sales service office to consult, or you have not adjusted it? You can also go to the Internet to search for it, there should be this model on the Internet, there is no aura, you will know how it is at a glance.

Option 1; Immediately put the cage drawer on the natural gas stove**, turn on the heat high, and let the water in the pot boil, so as not to make the buns out and not delicious. Second; In rural areas, you can put the basket drawer of the bun in a firewood pot and boil the water to boil, so that the bun does not affect the quality. Thirdly; If it's just a circuit failure in your own home, you can immediately go to a neighbor's house for help and continue steaming the buns.

If the steamed buns suddenly run out of electricity in the middle of steaming, you should not stop steaming the buns, but immediately do a treat:

Immediately move to the natural gas stove and continue steaming, otherwise the pot of steamed buns will not be steamed well or undercooked due to the stoppage in the middle of the fire.

Immediately move to a large pot, burn firewood and continue to steam the buns until the buns are steamed. In the process of steaming the buns, find a way to repair the electricity.

If you have gas at home, put it on the gas and continue to do it.

If you don't have gas, then wrap the pot tightly, don't spill gas, and boil until there is electricity, but if you do it again, it is estimated that it will be sandwiched.

When the steamed buns are halfway steamed, there is no gas, so you can put a basin of hot water under the gas bottle and you can finish the buns. And it works.

The practice of a pack

Ingredients: 500 grams of plain flour, 5 grams of dry yeast, 2 tablespoons of sugar, 400 grams of fennel, carrots, dried tofu, 120 grams of raw pork filling, a little minced green onion and ginger, a little white pepper, 1 spoon of cooking wine, 1 spoon of soy sauce, appropriate amount of salt, appropriate amount of vegetable oil.

Detailed method: In the first step, soak the dry yeast in warm water, put the flour into a basin, add white sugar and mix well to promote fermentation, add yeast water and mix well, then add warm water in stages, mix into a large dough with chopsticks, knead it into a smooth dough, cover the lid and ferment it to twice the size in a warm place.

The yeast is dissolved in warm water of no more than 35 degrees, this process is called activation, which can speed up the fermentation speed, the water temperature is very important, do not be too high, the hot water will scald the yeast to death, resulting in fermentation failure; In addition, adding a little sugar is to increase the activity of yeast and promote the fermentation rate; Use warm water and noodles to speed up fermentation, the main point is not to exceed 35 degrees, you can test the water temperature by hand: the hand temperature is appropriate, not hot or cold.

The second step is to mix the pork filling, add 4 tablespoons of water to the meat filling, and stir it with chopsticks until it is sticky, so that the meat is tender and juicy; Then add minced green onion and ginger, white pepper, cooking wine, soy sauce, salt and vegetable oil to the meat filling, and stir well in one direction until the meat filling is sticky.

In the third step, wash the fennel and control the water, cut it into minced pieces like nine vegetables, and cut the carrots into shreds, and then cut them into small pieces. Cut the dried tofu according to this method, and finally pour it into the meat filling basin, stir well in one direction, and the pork fennel filling is ready.

The fourth step, the fermented dough, is twice as large, fluffy, and light to the touch. Open it and take a look, full of brushed large honeycombs, this is a success!

The fifth step is to make green blanks. The dough is kneaded to remove large bubbles, kneaded into long strips, cut into agents, flattened, and rolled into a thick dough with thin dots around the middle thickness. Takeaway: Thick dough is also the key to growing up.

The sixth step is to wrap the filling, pinch the pleats and seal the mouth, and leave a gap with the bag on the drawer brushed with a little vegetable oil, cover the pot, and let it rise at room temperature for 10 minutes.

The seventh step, boil the pot over high heat, start the timer after steaming, turn off the heat after steaming for 18 minutes, and simmer for another 3 minutes to open the lid to prevent the package from retracting.