There is a lot of flour at home, how to use flour to make spicy strips?

The first way is to take out the spicy strips in the bag and put them in a plate and steam them in a steamer for 10 minutes to soften, and the second way is to put them in the microwave for 2 minutes! The third way is to soak in boiling water or boil for a few minutes to soften! It is not recommended to use the third method, because the third method is easy to soak the spicy and salty taste of the spicy strips and cook them without being spicy!

<> 2 grams of cinnamon, 2 grams of grass fruit, 10 grams of dried chili pepper, 5 grams of refined salt, 20 grams of cooking wine, 15 grams of pepper oil, 5 grams of chicken essence, 2 grams of monosodium glutamate, 15 grams of soy sauce, 15 grams of sugar, 1 gram of cooked sesame seeds, 10 grams of sesame oil, 1000 grams of refined oil, 100 grams of refined oil. 50 grams of white cardamom, 50 grams of kaempfer, 30 grams of cumin, 10 grams of cloves, 20 grams of grass fruit, comfrey, and grass grass), 400 grams of dried chili, 15 grams of Sichuan pepper, 300 grams of ginger, 350 grams of green onion knots, 400 grams of cooking wine, 500 grams of salt, boil over medium heat, change to low heat to boil out the fragrance, and put in the rabbit that washes the stain and soaked the blood.

Steam in a steamer. Put a little water in a pot and heat it over the heat until it comes to a boil. Put the spicy strips in the steamer and cover the pot.

Steam for two or three minutes. Just take it out. It doesn't have to take too long to steam, as it will make the spicy strips sticky and affect the taste.

The water vapor will also steam the seasoning on the surface of the spicy strips.

1. Soak the dried yuba (blanch it in hot water quickly), drain the water and set aside.

2. Put a small amount of oil in the pot and wait until the oil is hot.

3. Prepare a large bowl and put ginger, Sichuan pepper, spices, bay leaves, cumin, chili noodles, a spoonful of salt, and an appropriate amount of sugar.

The dough is then fermented and covered with cotton cloth or plastic wrap. The dough may not be fermented exactly at the exact time, so poke your finger at it during the process to check the fermentation status. Fermentation can be done for about 3 hours when it is cold, and it may also need to be heated to have enough temperature.

The weather is good, and when the temperature is high, it can be fermented for 30 minutes.

Fat noodles. First, the flour fertilizer is boiled into a human basin with water, and then the flour and smoothness are allowed to rise twice as much as the size with warm water. Then take an appropriate amount of alkaline noodles to neutralize the acidity in the noodles, knead the Jiang dough smoothly, and then let it rise for a while to steam the steamed buns.

You can live the noodles first, then cut the noodles into strips and put them in a pot to steam. After steaming, you can make spicy strips with chili powder cumin powder.

Add a little flour, salt, sugar, add a little water, sesame oil, stir in a bowl, then add a little oil to the pot, put the dough in, and burn it.

Prepare a certain amount of flour, add salt and chili powder to stir, filter it through a strainer, add cold water to knead it into a smooth dough, cut it into strips and put it on the top of the steamer for steaming, and steam it for 15 minutes The fresh and clean spicy strips are ready.

First prepare high-gluten flour, edible oil, chili noodles, cumin powder, edible salt, monosodium glutamate and other seasonings, mix noodles with warm water, then roll them into thin slices, cut them into strips, fry them in the pan until they change color, and finally put in an appropriate amount of cooking oil and fried noodles, cumin powder, chili powder, etc., as well as a small amount of water and stir-fry out of the pot.

First of all, add an appropriate amount of flour, salt, and sugar water to the bowl, stir evenly to make strips, heat the oil, put the strips you just cut in, add a little salt, chili oil, and stir-fry.

First prepare some fresh beef tendon noodles, then prepare some chili noodles, pepper, chopped peanuts and chicken powder, salt and stir well, then pour in hot oil, stir well and serve.

1. Add water to the flour and form a smooth dough.

2. After the dough is mixed, cover with a damp cloth and let it stand aside for 30 minutes.

3. After the dough is proofed, put it in the steamer and steam for 20-30 minutes.

4. After the dough is steamed, take it out and cut it into thin slices.

5. Cut into thin slices, then cut into long strips.

6. After the noodles are cut, add salt, sugar, soy sauce, vinegar, cumin powder, and chili powder and stir well.

1.Choose a bowl of appropriate size, grease the surface, add an appropriate amount of warm water, add dry yeast and salt, then pour in flour and vegetable oil to make a thick batter, and mix well.

2.Add a small amount of water to the steamer and heat to about 40 degrees Celsius, put the bowl in the water to maintain the temperature of the batter, and cover the pot to rise for about 30 minutes.

3.When the dough has reached 2 to 3 times its original volume, it is steamed over high heat.

1.Cut the bean skin into sections, put it in the flour and cover it evenly with flour. 2.Pour oil into the pan, add the bean skin and fry until slightly browned, then serve. 3.Add chili flakes, salt, and chicken essence and stir well.

In fact, I think Weilong's is very good, you can buy it online, it's more assured, it's a bit expensive, and I'm too healthy at home to make the taste of junk food.

The steps of the process of making flour spicy strips are as follows:

Ingredients: bean skin, oil, five-spice powder, cumin powder, sugar, salt, chili pepper, garlic rice, white sesame seeds, light soy sauce, oyster sauce.

1. Put the bean skin in a steamer and steam for 15 minutes.

2. Put five-spice powder, cumin powder, white sugar, salt and chili powder together.

3. Peel the garlic and put it in a Dongling food processor and stir it into minced garlic.

4. After heating the pot, add cooking oil, put the minced garlic and white sesame seeds in the pot together, and stir over low heat to bring out the fragrance.

5. Add the ingredients from the plate in step 2 at once.

6. Add light soy sauce and oyster sauce and continue to mix well.

7. Pour the steamed bean skin into the pot and mix quickly with a spatula.

8. Let each piece of bean skin be evenly coated with spices.

1. When making spicy strips with flour, you need to prepare 2000 grams of high-gluten flour, chili noodles, edible salt, cumin powder, and seasonings such as monosodium glutamate.

2. Mix the prepared flour and chili noodles according to your favorite proportion, then add an appropriate amount of edible salt and a small amount of monosodium glutamate, and then add an appropriate amount of warm water and noodles, and the dough should be relatively hard, otherwise it will be easy to stick when making spicy strips.

3. Roll out the mixed dough into thin sheets with a rolling pin, and then use a knife to cut it into strips that you like. Pour an appropriate amount of cooking oil into a frying pan, heat it, fry the cut noodles directly in the pan, and take them out when they change color.

4. Start the pot again, put an appropriate amount of cooking oil, put all the noodles after frying into the pot, then add the prepared cumin powder, put in a small amount of water, if you want to make it more spicy, you can also add an appropriate amount of chili powder, and then quickly stir-fry the noodles in the pot, the color becomes darker and has a strong spicy fragrance, you can turn off the fire when it appears, and wait for it to cool down is homemade spicy noodles.

5. When making spicy strips with flour at home, the method is very simple, but you must master the size of the fire, and you must not fry it quickly over high heat, otherwise it will fry the spicy sausage in the pot, which will affect the taste of him after doing a good job, and in the process of frying spicy strips, you should keep medium and low heat, and when the spicy strips are out of the pot, you must fry all the water in the pot, so that the surface of it remains slightly dry.