The practice of pickled buns, the practice of pickled pickles

Preparation of pickle buns one.

1. Mix the dough ingredients and knead them into a smooth dough.

2. Put it in a large bowl, seal it with plastic wrap, and put it in a warm place to rise.

3. Fermentation is complete.

4. Take out and vent.

5. Roll into long strips.

6. Divide into 30 grams of agent.

7. Take a dose and press it flat.

8. Dig up about 20 grams of filling.

9. Put it in the dough.

10. Pinch the pleats while spinning.

11. Close.

12. Put the finished buns into the steamer, cover and let rise for 20 minutes.

13. Steam on high heat for 15 minutes after steaming, turn off the heat and continue to simmer for 5 minutes.

14. Uncover the cage.

Method 2, the practice of pickled spring bamboo shoot stuffed buns.

1.Prepare 500 grams of flour, 8 grams of yeast powder, and 3 grams of baking powder.

The yeast powder is first boiled with warm water at about 36 degrees, and yeast water is added to the flour, and 3 grams of salt (dough is more glutenous) and 5 grams of sugar are added.

Stir until the flocculent state in Figure 4 is not dry and powdery, start kneading the dough, knead the dough until smooth, put it in a basin, cover with plastic wrap and let it rise.

2.Prepare the pickled pickles, wash them, chop them together with the spring bamboo shoots, and it is recommended to put two millet peppers to enrich the taste.

3.Sauté the filling.

Mix the chopped pickles, spring bamboo shoots, millet peppers, etc., and fry them in the pot Everyone remember to put rapeseed oil (the oil is about 1 3 of the filling) as much oil as possible, but the rapeseed oil must be boiled (boiled until there are no bubbles on the surface of the oil) and then fry without salt, but you need to put sugar Add it according to your personal taste, you can taste it, fry it and get it out of the pot.

4.The dough rises to twice the size, press without retraction, then continue to knead the dough, drain the air, and then knead it into long strips about centimeters in diameter, and then cut it into small pieces of 2 cm in length, and roll it into a thick bun skin with a thick middle and thin edges.

5.After wrapping, let it rise for half an hour again, steam it in the pot for 10 minutes (because the filling of the pickle buns is cooked, so just steam the skin), and then cover and stuff for about 3 minutes.

After chopping the pickles, add a small amount of chili peppers, then add other seasonings, add a small amount of minced meat, and the hawker evenly adds the egg whites.

Then wrap it in live dough.

The practice of pickling cabbage, cabbage is one of the most common vegetables, almost every household has eaten it, and it is also a versatile vegetable. Many people like to eat cabbage, among which pickled cabbage is liked by many people, and the following shares the practice of pickling cabbage.

1. Remove the roots of the cabbage and cut into slices.

2. Add 4 tablespoons of coarse salt to half a bowl of water, stir slowly until it melts, preferably completely, and the flavor is more even.

3. Add the brine to the chopped cabbage, mix slightly and marinate for 1 and a half hours.

4. Prepare green onions, onions, garlic paste, and pickled cabbage twice and drain the water for about 20 minutes.

5. After draining the water, add chili powder and fish sauce.

Crushed garlic, sugar.

Ginger powder, with disposable gloves, mix well.

6. After the seasoning is mixed, add the green onion and onion together and mix patiently, and then put it in the refrigerator at room temperature for half a day after mixing.

Prepare 1-2 baby cabbages, clean them (2 for small baby cabbages) and tear them into pieces by hand.

Put oil in a pan and stir-fry baby cabbage for about 2 minutes.

Prepare minced garlic, 1 tablespoon of light soy sauce, 2 tablespoons of aged vinegar, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, 1 tablespoon of starch Add a little water to make the sauce.

Pour all the juice into the pot and stir-fry the baby cabbage evenly.

Add two dried chilies and stir-fry.

Remove from the pan and sprinkle with chopped green onions.

The practice of pickling pickles.

Remove the celery leaves, wash it, cut the small pieces of uniform size and change the thicker part of the root, finer, water induction cooker 2100w barbecue into the thick section of the celery root, put in other cut celery, take it out for about 2 minutes, rinse and set aside.

Before cutting the carrot, I thought for a long time, how to cut this carrot delicious, and finally decided to cut it into sections in the slices, in the shredding, the knife skills are not good, I always cut one thick and one thin, but it doesn't matter about the money, fortunately, it does not affect the taste. After chopping, blanch the carrots in the same water for 1 minute, not too long. Take a shower and set aside.

Kohlrabi. Go to the middle stalk, shred and set aside, no need to blanch. I didn't cut the kohlrabi very evenly, then put all the ingredients together and add large grains of salt, and after grasping and mixing evenly, I put the ingredients directly into the prepared pickle jar.

Salt must be put more, the fried water does not need to be poured out, let the ingredients soak in the salt water, less salt pickles love to grow hair. Once flavored, you can eat it.

In about 10 minutes, a lot of water and sand came out, and it was originally full.

It's been a long time since I've made steamed buns, it's hot, I've cooked a pot of porridge, and it's very nice to think of wrapping pickles in buns and serving porridge! Here's what I've put together the steps on how to make pickle buns.

Introduction to the ingredients of pickle buns5g of yeast powder, 500g of flour, 240g of water, 30g of sugar, appropriate amount of pickles, 10 peppercorns, 2 dried red peppers, appropriate amount of ginger, small handfuls of shallotsSteps to prepare pickle buns

1. Cut the yeast with warm water at about 35 degrees.

2. Put the yeast water, flour and sugar into the bread machine, start the kneading program for 20 minutes3, at this time we will make the filling, the pickles are the pickles of our steamed button meat (roasted white), 4, wash them and chop them.

5. Pour an appropriate amount of oil into the pot, add dried chili peppers and Sichuan peppercorns and stir-fry until fragrant, then take out the dried chili peppers and Sichuan peppercorns 6, add the old ginger and stir-fry until fragrant.

7. Add pickles and stir-fry until fragrant.

8. Add chopped green onions and fry until fragrant, fry for about one minute, put all of them out for later use9, knead the noodles, and then start the fermentation program for 30 minutes.

10. Fermentation to the original'2 one by 3 times the size is fine.

11. Take out the exhaust gas and knead it round.

12. Roll into long strips and cut into small pieces.

13. Roll out into round slices.

14. Wrap it in the form of a discount

15. Wrap all of them.

16. I also made two steamed buns, carried out secondary fermentation, fermented to 2 times the original size, 17, steamed in a pot of cold water on high heat for 18 minutes, turned off the heat and simmered for 2 minutes to open the lid.

1. Ingredients: 500 grams of flour, 4 grams of dry yeast, 250 grams of water, appropriate amount of pickle meat filling.

2. Mix the dough material and knead it into a smooth dough, put it in a large bowl, seal the plastic wrap, put it in a warm place to rise, ferment it completely, take it out, exhaust it, roll it into long strips, and make it into 30 grams of agent.

3. Take a agent, press it flat, dig about 20 grams of filling, put it in the dough, pinch the pleats while rotating, and close the mouth.

4. Put the prepared buns into the steamer, cover and let rise for 20 minutes, pot with cold water, steam on high heat for 15 minutes after steaming, turn off the heat, and continue to simmer for 5 minutes.

5. Remove the lid from the cage and it is ready to eat.

Summary. Hello Qinqin Make delicious small pickles with cabbage Ingredients: cabbage, salt, sesame oil, sesame oil, monosodium glutamate.

Steps: Step 1: Cut the cabbage into thin strips and marinate with an appropriate amount of salt for an hour. Step 2: Marinate the shredded cabbage.

Step 3: Remove water. Step 4: Add all the seasonings.

Hello Qinqin Make delicious small pickles with cabbage Ingredients: cabbage, salt, sesame oil, sesame oil, monosodium glutamate. Steps:

Step 1: Cut the cabbage into thin strips and marinate with an appropriate amount of salt for an hour. Return to step 2 of the orange and marinate the shredded cabbage. Step 3: Remove water.

Step 4 and add all the spices.

If you want to make cabbage into a salted cabbage, then you need to answer the cavity to process the cabbage and cut it into slices, add an appropriate amount of water to it, put the coarse salt in the chain and stir evenly for about 60 minutes, and then prepare some garlic and onions, and wait until the cabbage is pickled and needs to be cleaned several times, add ginger powder, sugar, garlic paste, fish sauce, chili powder after the moisture is dried, wear disposable gloves and stir well, and then put the onion and green onion in and stir well, and put it at room temperature for about half a day. Then store it in the refrigerator so you can eat it.

The benefits of eating cabbage are as follows: eating some cabbage properly can achieve a good anti-oxidation, anti-aging effect, the nutritional value in it is still quite rich, eating some can supplement the vitamin C needed by the body, the folic acid content in cabbage is rich, whether it is a pregnant woman or a child, it is good to eat some appropriately, if there is a problem of anemia, you should eat some cabbage, this wide beard can achieve the effect of beauty and beauty. Eating some cabbage properly can also increase the body's immunity, which can prevent colds, prevent cancer and resist cancer, and eat some cabbage appropriately to achieve anti-inflammatory and sterilization effects, if there is tooth pain, stomach pain, trauma swelling and pain, sore throat, then eating cabbage is quite good, and people who want to make their bodies healthier should eat some appropriately.

Cabbage contains some ulcer healing factors, so if there is a stomach ulcer or mouth ulcer, you should eat some cabbage to assist the disease, and eating some cabbage can also increase appetite, so that the problem of constipation can be solved, and it can help digestion, which is a very suitable food choice for people with obesity and diabetes.

How to deal with cabbage is as follows: If you want to clean the cabbage than making an oak, you can first cut it, remove the hard parts and tear it into flakes, soak the liquid in water for a few minutes, and then control the moisture to dry it and fry it. Tips:

Patients with itchy skin like blood congestion and skin congestion are advised not to eat cabbage.

1. Ingredients: 500 grams of flour, 2-3 grams of yeast powder, a piece of bacon meat, 4 yellow cabbages, a small handful of vermicelli, 4 pieces of dried tofu, 3 green onions, small pieces of ginger, 2 chili peppers, a little salt, 10 grams of thirteen spices, (personal taste may be increased or decreased as appropriate) 1 spoon of chicken essence, appropriate amount of oil, 1 gram of alkaline water.

2. Prepare the ingredients, put the bacon in the pot and boil it with chopsticks. Put the vermicelli in a basin, pour boiling water, blanch it to soften, and wash it with water. Wash the cabbage and control the moisture.

3. Put flour and yeast powder in a basin and stir them together, add water and noodles.

4. Cover the dough with a damp cloth and ferment for 5-6 hours, and only about 2 hours in summer.

5. Chop the bacon meat, vermicelli, cabbage, dried tofu, green onion, ginger and chili, add salt, thirteen spices, chicken essence and oil, and stir well. (Tried the taste myself).

6. Fermented dough.

7. Mix a little alkaline water.

8. Pour the carefully adjusted lye water into the dough and knead evenly, and the dough will wake up for about an hour. (Alkaline water must be put in, if you don't put the steamed steamed bread is sour, and if you put too much, the steamed bread will turn yellow).

9. Divide the awakened dough into small agents, and pinch the edges with your hands to pinch out the thick middle and thin on the edges.

10. Add the vegetable filling and pinch it tightly along the edge with your hands.

11. Boil the water in the pot, put a piece of gauze on the steamer, and put the buns on the room to leave a gap, otherwise they will stick together when they are cooked. Stop steaming for 10 minutes, steam for about 5 minutes, and you can eat. (Steaming is to turn off the heat and simmer for a while).