Can you fry hot bread, can you put noodles in the bread

Blanched bread can be fried and eaten.

There are also differences in steamed buns, such as steamed noodles and hot noodles, and steamed and fried cooking methods. Hot bread is fried and called fried buns, which are popular in Shanghai, Zhejiang, Jiangsu and Guangdong, and are a special traditional snack. Shanghai people are accustomed to calling "steamed buns" as "steamed buns", and new nouns such as "bao" appeared after the Hu people entered China, so fried buns in Shanghai are also called fried steamed buns.

In winter, if you can eat the fried buns just out of the pot, it is more conducive to driving away the cold and being warm and satisfying. The method of frying raw buns is not difficult, the filling can be freely chosen, wrapped into a bun shape and fried in a pan until the bottom is crispy, and then add an appropriate amount of starch water to simmer and enjoy.

Common practice of scalding bread:

1. Mix the noodles first. Add all-purpose flour to the basin, and then blanch the dough with boiling water for three-quarters of the flour in the basin. Stir with chopsticks while adding water slowly. Then the remaining 1/4 of the flour should be mixed with cold water.

2. Come down and make the bun filling. What I want to do today is a hot bread stuffed with white radish fungus vermicelli, and prepare a washed white radish and rub it into thin strips. After the water in the pot boils, pour the grated shredded radish into the pot and boil for about 20 seconds to control the water and remove it.

3. Pour oil into the pot again, add chopped green onion and stir-fry until fragrant, add a spoonful of thirteen spices, stir well and turn off the heat. Pour it into the pot while it is hot, and come down to start mixing the filling.

4. Knead the dough evenly and smoothly again, and the good dough is particularly easy to knead. After the dough is kneaded, knead it into long strips on the top of the cutting board, and then cut it into equal portions with a knife. Use a rolling pin to roll out the bun wrappers and roll them into a thick dough in the middle and thin on all sides.

Bread can be fried and eaten, but the bun should not be too big, too big and not easy to cook. When frying the buns, add a little water to the oil, cover the pot, and it will be cooked in a few minutes.

Bread can be fried or steamed.

Hot bread can be fried and eaten, and not only fried, but also steamed, baked, and fried.

Ingredients: 200g flour, 3g yeast, warm water, minced meat, chopped green onion, black sesame seeds, oil;

Method:1The yeast is dissolved in warm water and mixed with flour to form a dough, and left to ferment at room temperature.

2.Meat filling, shrimp and vegetables are mixed and ready.

3.Serve the dough until it is honeycomb.

4.Remove and place on a panel and knead until smooth.

5.Knead into long strips.

6.Squeeze into dough cut into uniform sizes.

7.Sprinkle with dry powder and roll out with a rolling pin to form a round dough.

8.Top with minced meat.

9.Place the dough blank on your left hand and pinch out the pleats with your right hand.

10.Close your mouth after pinching.

11.Heat a non-stick pan and put a little oil in it, and put the buns in.

12.Fry for about a minute or two, pour in two-thirds of the water from the bun, cover the pot and fry over high heat.

13.The water dried up after a few minutes.

14.Pour in water again.

15.After the water is boiled dry again, sprinkle with chopped green onions and black sesame seeds, and it is ready to serve.

Bread can be fried or steamed. Come according to taste.

Yes, the bread can be made into fried buns:Ingredients; 400 grams of flour, 350 grams of leeks, 3 eggs.

Accessories; Appropriate amount of salt, appropriate amount of black sesame seeds, 1 shallot, 3 grams of yeast.

1. Melt the yeast with warm water, mix the dough into a ball, and let it rise in a warm place for about 1 hour.

2. Cook and fry the eggs, wash and chop the leeks and put them together with the chicken and the eggs.

3. Put in oil and salt and mix well, you don't need to put too much seasoning in the leek egg filling, it will cover up the freshness of Dachong leeks and lead cabbage, just put salt and oil.

4. Good face hair.

5. Take out the dough and divide it into small dough pieces, the agent does not need to be too big, and the smaller one is cuter.

6. Roll out the skin and wrap the filling, tighten the mouth, and wrap it into a bun shape according to your own method.

7. Apply a little oil to the bottom of the pan, place the wrapped buns well, leave a gap in the middle, and fry them over low heat.

8. Fry until the bottom of the bun is slightly charred, add boiling water, and the water reaches the waist of the bun.

9. Cover and simmer over medium heat.

10. When you see the water, fry dry, open the lid and fry to remove the moisture, and sprinkle with black sesame seeds and chopped green onions.

11. The finished product of the dough fried bun.

Yes, use the noodles to make a thin paste, and it will have a crispy skin after frying, which is delicious.

Blanching bread and dough process:

1. Preparation: Pour hot water into the flour while stirring the flour with a spoon, and the flour will stir into gnocchi.

2. Wait: Don't knead the dough first, because the dough is very hot with a smile, and after five minutes, the dough will not be hot, and the dough will be kneaded into dough.

3. Note: Boiling water should be added little by little, after mixing the flour to no or only a small amount of dry powder, leave it for a while and wait for the temperature of the flour to drop to the temperature that can be kneaded by hand, and then knead the flour into a uniform dough by hand, cover it with a damp cloth and wake up for 20 minutes.

Features: hot bread, the best feature, delicious, soup in the bun, thin skin, etc.

The method of blanching bread and the method of making it are as follows:

Ingredients: 1 pot of wild amaranth, 1 bowl of minced meat, 500 grams of flour, appropriate amount of boiling water at about 80 degrees.

Excipients: 1 green onion, 1 piece of ginger, appropriate amount of vegetable oil, appropriate amount of salt, a little oyster sauce, a little soy sauce.

Steps: 1. Put the flour into the basin, pour the boiling water just to boil into the flour basin, stir it into a flocculent shape with chopsticks, and then knead it into a dough without dry powder by hand, cover it with plastic wrap for 15 minutes, and knead it again to be very moist; Boiling water can also be boiled and dried for 5 minutes, and poured into the flour in a circle, and the flour is heated evenly; Don't add water at one time, according to the state of the dough, don't overknead the dough, because the hot dough is very sticky;

2. Prepare the meat filling and blanched amaranth, the meat filling is a little fat and more fragrant, and the amaranth should be completely dried in water;

3. Finely chop the green onion and ginger;

4. Pour an appropriate amount of oil into the wok, eat oil for amaranth, you can pour more, first stir-fry the minced ginger to make it fragrant, then stir-fry the meat filling to change color, add an appropriate amount of salt, soy sauce to adjust the color, and oyster sauce to make the fragrance;

5. Turn off the heat, pour the minced green onion into the meat filling, and mix well;

6. Chop the amaranth;

7. Mix the amaranth and the meat filling evenly, the soup in the meat filling is completely absorbed by the amaranth, which makes it more delicious to eat, and does not leak the soup;

8. Roll the dough into long strips and cut it into evenly sized pieces;

9. Roll out the dough into a round skin with a thick middle and a slightly thinner edge, and put an appropriate amount of filling; Cover the dough that is not used temporarily with plastic wrap and take one by one to prevent the water from evaporating and the skin from drying out;

10. Wrap them into buns according to your liking;

11. Wrap all the stuffing and skins and put them on the steaming drawer;

12. Don't use the hair, send it directly into the steamer or steamer, and steam it for 15 minutes after steaming.

Winter melon blanched bread method.

Ingredients: 572 grams of winter melon, 242 grams of chicken breast, 93 grams of shrimp, 44 grams of onion, all-purpose flour: 300 grams, appropriate amount of ginger, salt, dark soy sauce, sesame oil, edible oil.

Steps: 1) Add a pinch of salt and 1 teaspoon of cooking oil to the flour and stir slightly.

2) Boil water at about 100°C, pour a small amount into the flour many times, stir while filling the water, and stir into a pimple-like shape.

3) Let it warm slightly, knead it into a dough, cover the pot and set aside. Let's start preparing the bun filling.

4) Soak the chicken in salted water for a while, wash it, remove the fascia, and mince it.

5) Peel and chop the ginger, chop the onion, add an appropriate amount of dark soy sauce, add it to the chicken, and mix well. Defrost the shrimp in advance, add a few slices of ginger, for a while, to remove the fishiness.

6) Peel and remove the gourd, wash it, cut it into small pieces, put in a little salt, and after 5 minutes, squeeze out the water with a drawer cloth and put it directly into the meat filling.

7) Pick out the ginger slices in the shrimp, cut them into small pieces, put them into the meat filling together, add cooking oil and sesame oil and stir well.

8) Start kneading the dough, divide it into small pieces, roll out the skin, wrap it into your favorite shape, add an appropriate amount of salt to the filling and mix well before wrapping.

9) Steam in a pot for about 15 minutes after the water boils.

Tips: 1) The water absorption rate of flour is different, when pouring boiling water, a small amount should be added in batches, and the flour as a whole is pimple-shaped.

2) Squeeze the water of winter melon, don't squeeze it too much.

3) Put the drawer cloth into the pot after wetting, and brush a little cooking oil without the drawer cloth to avoid sticking to the pan.

4) Do not simmer after steaming, remove directly from the pot.

Winter melon nutritional value:

1.Diuresis reduces swelling.

Winter melon contains more vitamin C, and the potassium salt content is high, and the sodium salt content is low, which can achieve the effect of reducing swelling without harming righteousness.

2. **。

Winter melon can effectively inhibit the conversion of sugars into fat, and winter melon itself does not contain fat and is not high in calories, which is of great significance for preventing the human body from gaining weight, and can also help to build a healthy body.

A clean large pot, flour, add baking powder and stir well.

Divide the flour in half and draw a dividing line.

The left side is about 50 degrees (that is, the water is very hot), and the right half of the cold water, knead them separately, and then knead them together.

The steamed bun noodles made in this way will be fluffy and sweet.

Steamed bread is very simple compared to steamed buns. There is no need for fermentation, and the method is easier and faster.

Steamed scalded bread specific preparation steps

Mix the noodles first: Add all-purpose flour to the basin, and then blanch the noodles with boiling water for 3/4 of the flour in the basin. Stir with chopsticks while adding water slowly.

Then the remaining 1/4 of the flour should be mixed with cold water, and when the noodles are added, add some cooking oil to the basin and stir together, when the flour is stirred into a dough flocculent, continue to knead them into a smooth dough, after the dough is kneaded, cover it and put it next to the dough for about 20 minutes, and the dough will be easier to knead after 20 minutes;

Make bun filling. After the water in the pot boils, pour the wiped shredded radish into the pot, boil for about 20 seconds to control the water and take it out, after the radish is fished out, rinse it with cold water, and then squeeze out the water in the radish by hand, and then cut all the radishes into short pots, and cut the fungus into smaller ones in the pot; The noodles soaked in advance are also cut short and put in a pot; Top with some chopped shallots. Pour oil into the pot, pour in the beaten eggs when the oil is hot, stir with chopsticks, and stir into frangipani.

Pour the fried frangipani into the pot, pour the oil again, add the green onion and stir-fry until fragrant, add a spoonful of thirteen spices, stir well, and turn off the heat. Pour it into the pot of the filling while it is hot, come down and start to adjust the filling, add salt to taste, add a spoonful of chicken essence, add light soy sauce and oyster sauce and stir well, and our filling is ready.

The dough is ready.

Knead the dough evenly and smoothly again, and the good dough is particularly easy to knead. After the dough is kneaded, knead it into long strips on the board, then cut it into equal portions of small dough with a knife, roll out the bun skin with a rolling pin, roll it into a thick middle and thin dough around it, and then wrap the buns, this is a hot bread, there is not so much gluten, be careful when wrapping, after the buns are wrapped, they are placed on the top of the grate brushed with oil one by one to prevent sticking, and this hot bread does not need to be refrigerated;

After the water in the pot is boiled, steam directly in the pot and steam on high heat for 10 minutes.

This steaming hot bread is steamed, and the aroma is so fragrant that it makes your mouth water. In this way, the steamed buns will not collapse or shrink, and the method is very simple. The steamed buns are dipped in oil and spicy to eat, which is really fragrant.

Blanched bread has no gluten, steaming less at a time, steaming and eating. It's very simple.

Ingredients for scalding bread: a quarter of cabbage, half a carrot, half a red onion, a handful of soaked shiitake mushrooms, a handful of soaked fungus, a small handful of shallots, a small handful of coriander, a handful of dried shrimp skin, two tablespoons of peanut oil, a spoonful of bean paste, flour, boiling water, 3 tablespoons of light soy sauce, a teaspoon of salt, a spoonful of ginger puree, 1 teaspoon of sesame oil.

Half of the flour is stirred into a flocculent shape while pouring boiling water, and the other half is mixed with water at room temperature, kneaded slightly into a dough and then put aside to let it rise to prepare the dish.

Cut the cabbage into small cubes, sprinkle with salt evenly, let it rest, and wait until the leaves are slightly soft.

Carrots, coriander, green onions, red onions, fungus, all cut into small cubes, add ginger puree, set aside.

Squeeze out the soaked mushrooms, cut them into cubes, stir-fry in hot oil until fragrant, and set aside.

Squeeze the cabbage leaves a little bit of water, and it doesn't matter if the cabbage leaves are drier and can't be squeezed out, let the leaves be softer, and the process of wrapping will be easier to operate. Stir together all the dishes and seasonings and add a handful of minced shrimp skin to enhance the freshness.

It is necessary to pay attention to the fact that the noodles are awakened and rubbed long, cut, rolled out, and wrapped buns.

Pot with cold water, steam for 15 minutes, simmer for two minutes, and then you can eat.

The above content refers to Encyclopedia - Blanching bread.

Ingredients: 500g all-purpose flour, 5g dry yeast, 1 teaspoon sugar, 270g water, 400g filling

Method 1, add sugar to clean water and stir to dissolve, then gently sprinkle the dry yeast on the water surface and let it stand for about 15 minutes.

2. Slowly pour the yeast water into the flour and stir as you pour.

3. Mix the flour and yeast water well and form a dough.

4. Put it on the cutting board and knead until the surface of the dough is smooth.

5. Put it in a large bowl, cover with plastic wrap and leave it in a warm place to ferment for 1-2 hours.

6. Stir the filling until sticky and set aside.

7. When the dough is twice as large, transfer it from the bowl to the cutting board, knead the dough a second time, expel the air, and knead the dough again until smooth. Divide into two portions and wrap one serving in plastic wrap and set aside.

8. Roll the other part into long strips of uniform thickness, cut into 6 equal parts, and then knead them into a round and flat dough.

9. Take a dough mixture, roll it out with a rolling pin until it is thick in the middle and thin around it, put in an appropriate amount of meat filling, and wrap it into a bun.

10. Put the wrapped buns into a steamer lined with oiled paper. Pour an appropriate amount of hot water into the pot, put the steamer, cover and let the second ferment for 10 minutes.

11. After the size of the bun becomes significantly larger, turn on the high heat and heat it, steam it for another 15 minutes after the water is boiled, turn off the heat for 3 minutes and then open the lid.