How to make grubs delicious and how to make dumplings delicious?

Grubs. It is the larva of the golden tortoiseshell, also known as the white soil silkworm and walnut worm. Adults are commonly known as tortoise shells or beetles.

Harm a variety of plants and vegetables. According to its feeding habits, it can be divided into three categories: herbivorous, fecal-eating, and saprophyrcus. Among them, the herbivorous grub has a wide range of feeding habits, harms a variety of crops, cash crops and flower seedlings, likes to eat freshly sown seeds, roots, tubers and seedlings, and is a worldwide underground pest, which is very harmful.

In addition, some species of grubs can be used in medicine and are beneficial to humans.

Material. Half a pound of grubs, minced ginger and garlic, chopped green onions, salad oil.

Salt, pepper.

Soy sauce, the manufacturing method.

1.Soak the grubs and rinse them well.

2.Bring a pot under cold water to a boil and drain.

3.After the pot is heated, put nothing in it, put the grubs in the pot over low heat, and cook until the surface of the grubs is dry and free of moisture, and then simmer for a while and set aside.

4.Heat oil in a wok, stir-fry minced ginger and garlic until fragrant, stir-fry the grubs, add pepper, soy sauce and refined salt to taste, and finally put in chopped green onions out of the pot.

<> the materials of the dumplings are a bit much, you can choose and match them according to your own needs, and you probably need to use the following wisdom:

1 pack.

1 tablespoon of chili oil

1 tablespoon of canola oil

1 tablespoon of peeled white sesame seeds

1 tablespoon of paprika

1 tablespoon of spice powder

1 spoon of balsamic vinegar, 1 spoon of liquor

1 tablespoon light soy sauce, 1 tablespoon salt

1 spoon of chicken essence, 5 granules of monosodium glutamate

1 tablespoon balsamic vinegar, 1 tablespoon sesame oil

1 tablespoon of cooked canola oil

Leek: 1 handful.

Steps: Step 1: Prepare all the materials.

Step 2: Put the rapeseed oil in the pot and turn off the fire. When the temperature drops to 60% hot, put the peeled white sesame seeds, and if the sesame seeds are cooked, put them back later.

Step 3: Put the spice powder and chili powder in one after another, and finally put some white wine and balsamic vinegar, stir well and let it dry.

Step 4: Prepare the seasoning.

Light soy sauce, vinegar, garlic paste, mustard, cooked rapeseed oil, sesame oil. What seasonings to put and how much to put can be adjusted according to your own taste.

Step 5: Add chives, leeks, and other colors.

Step 5: The first branch is rotten and the final product is rotten.

Stir-fried dumplings are the most delicious.

Dumplings: 500 grams of flour, 220 grams of hot water (the temperature is about 40 grams of salt.

Garnishings and seasonings: Edible limb oil, 1 tomato, green and red pepper, onion, garlic, bean paste, light soy sauce, oyster sauce, salt.

Here's how. 1) Add 500 grams of plain flour and 4 grams of salt to the basin, stir well, pour a small amount of about 220 grams of hot water many times, and stir while pouring.

Tips: The purpose of adding salt is to promote the opening or binding of protein or starch molecules, thereby affecting the formation of gluten, improving the operating properties of the dough, and making it smooth and tough without breaking.

2) After stirring into a large dough flocculent, knead it into a harder dough, the surface is still very rough after the dough is formed, move it to the cutting board and continue to knead.

3) Wait until the surface of the dough is smooth, then buckle the basin and let it rest for 30 minutes.

Tips: There are two benefits of awakening Lu Hunger Dough: one is that the moisture and flour of the freshly mixed dough are not fully integrated, and there are many fine dry noodles, which can make the mixed dough more uniform in structure after standing; The second is that the internal structure of the dough is different when it is blended and rested, and standing can make the dough loose and tougher.

4) When the resting noodles are about to end, remember to boil a pot of boiling water in advance for later use.

5) Roll the dough into long strips and cut into evenly sized dough.

Tips: It should be noted here that the thickness and length of the dough should be determined according to the size of your own dumpling machine.

6) Put the dough into the machine and start pressing. The pressed dumplings are put directly into the pot, and they should not be exposed to the air for too long, otherwise they will dry out and break easily.

Tips: The water in the pot must always be kept boiling, otherwise it will also cause the dumplings to enter the pot and not be shaped and cause breakage.

7) The surface of the pressed dumplings is very smooth, press to your preferred length, and you can use chopsticks to cut off. Remove the cooked dumplings and place them in cold water.

Tips: After passing through cold water, the noodles are not easy to become lumpy, and they taste stronger and have a better taste.

The dumplings are finished, and then the stir-fry begins.

8) Prepare the side dishes first: cut half of the green and red peppers into small pieces, shred half of the onion, cut one tomato into cubes, and then cut a little garlic slices and put them on a plate for later use.

9) Fish out the dumplings and control the water for later use.

10) Heat the oil and pour in all the side dishes, stir-fry evenly to bring out the fragrance, then add a spoonful of bean paste to stir-fry the red oil.

11) After that, pour in the dumplings, change the heat to low and use chopsticks to stir the dumplings, start seasoning, add light soy sauce, oyster sauce, a little salt, stir evenly and then get out of the pot.

A plate of delicious fried dumplings is made, although it is not as good as those delicacies from the mountains and seas, but it is definitely the most simple taste. If you want to eat it too, try it now!

Dumpling noodles are one of the traditional Chinese cuisines, and they are also a unique and nutritious delicacy. So, how do you make delicious dumpling noodles?

Answering questions: To make delicious dumpling noodles, you need to pay attention to the following key points:

Flour selection: Choose high-gluten flour or special flour for dumpling noodles.

Dough mixing skills: When mixing dough, you need to pay attention to the proportion of water surface, and appropriately adjust the hardness and softness of the dough.

Rolling technique: Roll out the dough into a thin and even dough.

Filling: Fresh meat and vegetables should be used in the filling, and the filling should have a good flavor and taste.

Here's a detailed look at how to make dumpling noodles.

Mixing technique: Mix the flour and water in a ratio of 2:1, knead it into a smooth dough, and let it stand for 20-30 minutes to make the dough softer.

Rolling technique: Divide the dough into several small pieces, roll the dough into a thin and uniform dough with a rolling pin, fold the dough in half into a rectangle, then fold it into a square, and cut it into the shape of a dumpling with a knife.

Preparation of the filling:

The filling of the dumpling noodles generally uses vegetables such as minced pork, chopped green onions, and minced ginger, add an appropriate amount of salt, light soy sauce, Sichuan pepper powder and other seasonings, stir evenly, and use it after flavoring.

Boiled dumplings talk about the travel cloth noodles:

Put the dumplings into boiling water, cook until the dumplings float, cook them thoroughly, remove and drain, add an appropriate amount of sesame oil, soy sauce, chili oil and other seasonings to eat.

Personal Views and Suggestions:

In addition to the above points, there are some personal suggestions:

Cooking method: When cooking the noodles, you can add a small amount of salt and oil to make the noodles more elastic.

Side dish matching: You can match an appropriate amount of side dishes such as green vegetables or tofu according to your personal taste to increase the taste and nutrition.

Seasoning matching: You can add an appropriate amount of vinegar, chili oil and other seasonings according to your personal taste to adjust the taste of your dumpling noodles. Spike.

The shape of the dumplings: The shape of the dumplings can be adjusted according to personal preference, and can be made into circles, strips, ovals, and so on.

Finally, it takes patience and skill to make a delicious dumpling noodle, but if you follow the steps above and personal advice, I believe you can also make a delicious bowl of dumpling noodles.

Lamb soup boiling:

Lamb leg bones Jin Lamb backbone Jin Appropriate amount of mutton, add 50 kg of water Bring to a boil over high heat, remove blood foam, and cook over medium heat 1

hours, add 80 grams of mutton fat, 50 grams of butter, then change to low heat and cook for 1 hour, add Sanhua evaporated milk to whiten.

After the mutton is cooked, remove it in advance, let it cool and slice it for later use

Ratio of small material powder:

3g, stir well.

20 grams of salt, 10 grams of chicken powder, 10 grams of stuffy essence, 2 grams of thirteen spices, 2 grams of odd fragrance powder, 3 grams of white pepper powder, bone broth seasoning powder.

Lanolin chili oil:

Ingredients: 3 grams of star anise, 5 grams of cumin, 5 grams of Sichuan pepper, 3 grams of cinnamon, 6-7 bay leaves, 1 gram of cloves, grass fruit.

1 piece (crushed), 1 nutmeg (crushed), appropriate amount of green onion and ginger.

Ratio of chili noodles: 25 grams of large skin chili pepper, 25 grams of chili pepper, 5 grams of sesame pepper powder, 5 grams of salt, 5 grams of chicken essence, 5 grams of monosodium glutamate, stir well. (Big-skinned chili peppers and chili kings are stir-fried in the pot first). Letter bend.

Method: 150 grams of mutton fat, 150 grams of soybean oil, add the prepared ingredients, green onion and ginger, coriander root, appropriate amount of garlic slices, fry until it changes color, remove from the heat, pour the oil into the chili noodles and mix well.

Steamed noodles and noodles making:

500 grams of flour, 220 grams of water, 1 gram of alkali, 5 grams of salt, pour everything except water into a container, stir well, add water to make a dough, cover and let rise for half an hour.

How to make baked noodles: put 1 spoon of salt in a bowl, 1 spoon of small powder, an appropriate amount of chili oil, add water to the pot, boil, put in the noodles, add lettuce out of the pot after the noodles are cooked, put them into the bowl, add mutton soup, put chopped green onions, coriander, and lamb slices.

As a classic Sichuan dish, beef tendon meat is loved by diners. It has a very fresh and pure taste, and the texture is very unique, so that you can enjoy the food while feeling the original flavor of the ingredients. So, how do you cook beef shank meat to make the best of it?

Let's take a closer look.

First, the selection of materials. If you want to make a delicious beef shank, you must first choose the right ingredients. High-quality beef shank meat should be tender and delicious, so that the dishes will be more flavorful.

2. Handle the ingredients.

After choosing the beef shank, we need to put some effort into the ingredients. The treatment methods include cleaning, removing blood, removing membranes, etc., to clean the dirt and impurities, and then remove the skin membrane and fascia in order to better absorb the taste.

3. Blanching treatment.

Blanching is one of the important steps in cooking beef tendon meat. Blanching the processed beef tendon meat in boiling water will remove blood foam and dirt, and it will also make the meat more delicious and tasty. Blanch the water for only 3-5 minutes.

Fourth, make condiments.

When making condiments, we need to prepare ingredients such as ginger, green onions, Sichuan peppercorns, star anise, bay leaves, etc. These condiments are put together in a pan and heated and stir-fried, so that their aromas can be released more fully and enhance the aroma of the dish.

5. Pickling. Marinate the blanched beef tendon meat for better flavor. The marinated condiments can be selected according to personal taste, and the commonly used ones are salt, light soy sauce, soy sauce, cooking wine, etc.

Place the marinated beef tendon meat in an airtight container and refrigerate overnight.

Sixth, into the taste. Flavor is one of the key steps in cooking beef shank meat. Put the marinated beef tendon meat into the pot and add an appropriate amount of water, so that the water is better than the beef. Add the condiments that have been stir-fried before, bring to a boil over high heat, turn to low heat and simmer for 2-3 hours.

7. Seasoning. After the beef tendon meat is stewed, seasoning is also a very important step. Commonly used condiments are green onion, ginger, salt, monosodium glutamate, pepper, etc. But be careful, don't add too many condiments, otherwise it will seriously affect the taste and nutrition of the beef.

8. Final Treatment.

After the beef tendon meat is flavored, it can be taken out and sliced, plated, decorated, etc. If you like spicy food, you can add some chili oil or chili powder according to your personal taste to make this beef shank meat more delicious and delicious.

Summary. When cooking beef shank, the key lies in the selection of ingredients, the handling of ingredients, the blanching treatment, the preparation of condiments, the marinating, the flavoring, the seasoning and the final treatment. These aspects must be taken into account for the success of the dish.

Only when enough attention to detail can we make a delicious and nutritious beef shank that will leave a lasting impression on diners.

To make dumplings, decoction (boiling soup) is the first process. Generally, before the formal pressing of the dumplings, they must first fry the soup, the process of soup boiling, and the pressing of the dumplings is carried out simultaneously, and when the soup is good, the noodles are pressed, everything is ready, and the combination of soup and noodles becomes a perfect match. Similar to the soup of Zangzi noodles, although the word "臊" brings back only the empty meat, in fact, the soup often does not contain any meat.

The specific ingredients vary according to people's preferences, common carrots, fungus, potatoes are the ingredients, tofu is an indispensable element, brine tofu is the best choice, authentic brine tofu can release the fragrance of soybeans in the soup, which is also one of the secrets to enhance the taste of dumplings.

1.Not only is soba noodles added to make steamed noodles, but also sweet potato noodles, soybean noodles, cornmeal, etc., which are made into coarse grain noodles with various colors and flavors, each with its own characteristics.

2.The beef should be blanched in a pot under cold water, so that the blood in the beef can be blanched more fully, and the beef soup made will not have a fishy smell.

3.You can add a little alkaline noodles to the noodles, and the baked noodles are better to cook and taste better.

4.Braised beef can be added with a little butter, poured on the baked noodles or buried will be more fragrant.

The dumplings are divided into different ingredients such as white noodles and mung bean multigrain noodles, and after pressing, after cooking, pay attention to pouring the dumplings with mutton soup and putting chili peppers and coriander to be delicious!