The practice of mixed noodles and oil nests, and the practice of miscellaneous noodles and nests

Ingredients: 500 grams of rye multigrain powder, 3 grams of baking powder, appropriate amount of water, appropriate amount of oil.

Production steps: 1. Pour the flour into a basin and add baking powder.

2. Add water, use chopsticks and form a flocculent.

3. At this time, knead it into a ball with your hands, which will not be very sticky.

4. Wake the dough slightly and divide it into small pieces of about the same size.

5. After rounding the small agent, rub a hole under the bottom with your fingers, and slowly rotate it to make the hole smooth and all done.

6. Fill the steamer with water and brush the steaming plate with oil.

7. Put the nest embryo on it.

8. Cover the lid, steam, cover the pot and set aside.

9. Put your favorite vegetables and eat them together.

Ingredients. Mixed noodles, white noodles, peanut oil or soybean oil, green onions, peppercorn noodles and other seasonings.

Healthy food, mixed noodles and nest head practice steps.

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1: Wash the soybeans and sorghum and grind them into mixed noodles; Or go to the supermarket and buy finished noodles!

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2) Add peanut oil or soybean oil to the peppercorn noodles or thirteen spices (add them according to your favorite) and set aside!

3) Dice the green onion and set aside!

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4: Noodles! Healthy food, the practice of mixed noodles and nests**44

4: Wake up with a good face!

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5: Roll out with a white bread crust and a rolling pin. (This is not a good bag, do it several times!) Sprinkle with the seasoned ingredients!

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6: Roll it up from one side and make it into a strip!

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7: Pinch the agent (you can cut it with a knife)!

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8: Do molding!

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9: Molding, steaming!

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10: Shape, add water to the pot and bring to a boil! Steamed.

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11: Out of the pot!

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12: Put more oil, the layers are better, and the taste is better!

The practice of the mixed face nest to raise the age of the head is as follows:

Material preparation: yeast, sugar osmanthus, millet flour, cornmeal, white flour, red dates, etc.

1. Melt the yeast with warm water, and prepare the sugar osmanthus.

2. Millet flour, cornmeal, noisy white flour, put in osmanthus sugar, and stir into yeast water after stirring and forming a ball.

3. After about 1 hour, the surface of the dough is cracked, and the jujube meat is cut off, chopped and put into the dough and kneaded well.

4. Don't use the board, wet your hands, pull off a piece of dough and make it into a nest after reunion, the size is self-determined, the larger one is steamed for a longer time, and the opposite is less.

5. Put the finished wowotou directly into the steamer, the steamer should boil the water in advance, wait for the water to boil, and it is almost done, steam for about 15 minutes, and then boil the pot after simmering for 5 minutes.

Preparation materials: 500 grams of rye multigrain powder, 3 grams of baking powder, appropriate amount of water, appropriate amount of oil Production steps:

1. Pour the flour into a basin and add baking powder.

2. Add water, use chopsticks and form a flocculent.

3. At this time, knead it into a ball with your hands, which will not be very sticky.

4. Wake the dough slightly and divide it into small agents of about the same size 5. After rolling the small agents round, rub a hole under the bottom with your fingers, and slowly turn it to make the hole smooth and all done.

6. Fill the steamer with water and brush the steaming plate with oil.

7. Put the nest embryo on it.

8. Cover the lid, steam, cover the pot and set aside.

9. Put your favorite vegetables and eat them together.

Xuanhua Oil Noodles Wowo (1) is a traditional snack in Xuanhua, which nourishes and strengthens the spleen and nourishes the central qi. The oily noodles are dipped in mushroom marinade, and eaten in the mouth, crispy, refreshing, fragrant, and chewy. Xuanhua's oil noodles can be made in a lot of patterns, there are cat ears, steamed fish, hot dumplings, but you can only eat six points full.

The characteristics of Hebei Xuanhua oil noodles (1): hand-pinched, the hole is facing up, the fragrance is tangy, and it is crisp, refreshing, fresh and fragrant, and tendony.

Production method: 1. Add hot water to the noodles continuously, mix them into a soft and hard dough, cover with a damp cloth and wake up. (When cooking your own noodles at home, you must remember to use hot water when mixing noodles, otherwise not only will the taste be greatly halved, but it will also not be suitable for forming during operation.) The warm water I used for the first time was difficult to form when the noodles were cold, so don't mix too much at once, try to eat them all at once, and don't put them in the refrigerator.

Also, you can't put salt in the noodles, otherwise the taste will be too heavy.

2. Wash and chop the tomatoes and green peppers; Wash the potatoes and peel the sassafrass shreds; Wash the green onion and garlic and chop it for later use.

3. Rub a little oil on the back of the kitchen knife, pull out a small amount of dough, knead it round in the palm of your hand, and flatten it. Put it on the back of the knife, use a rolling pin to form a cow's tongue, roll it up, and pinch the interface to death. Make small rolls on the drawer curtain, boil the steamer, and steam for 10 minutes on high heat.

The authentic method is to pull off a small piece of gnocchi from the reconciled dough and roll it in the palm of the other hand with the index finger of one hand as the axis, and it becomes such a roll-shaped dough. ）

4. Put an appropriate amount of oil in the pot, stir-fry chopped chives and garlic, add crushed potatoes and tomatoes and stir-fry evenly, add chopped green peppers after the tomatoes fry out of the soup, add an appropriate amount of salt and chicken essence, and wait for the soup to thicken slightly.

The practice of mixed bread.

Ingredients: 100g of glutinous rice flour and 100g of corn flour

200 g of flour

Excipients: 50g brown sugar and 50g white sugar

Steps to make glutinous rice corn mixed bread.

1.Mix 100g corn flour, flour and 50g sugar to form a dough.

2.Mix 100 g of flour with glutinous rice flour and knead it into a dough mixture.

3.Roll out two pieces of flour into sheets, with glutinous rice on top and corn on bottom.

4.Roll the two dough together and cut them into even small pieces with a knife.

5.The extra part of glutinous rice flour and cornmeal can be wrapped in 50g of brown sugar and wrapped into a small sugar package, which is also very delicious.

6.Steam on the heat for 15 minutes, and it is ready to go.

Mixed noodles generally refer to sorghum, corn, millet, buckwheat and other ground flour, steamed after filial piety, can be one or mixed several together!

An oven or oven is required to make puff pastry, and a steamer is required to make wowotou.

Preparation of puff pastry, pictured.

Puff pastry bun is also known as "puff pastry fire".

Puff pastry is a multi-layered synthetic round food. The general method of fire burning is: roll out the good noodles (not fermented) into thin cakes, smear sesame oil, chopped green onions, condiments, roll up, pat flat with your hands, form a circle, put it on the pan until it is half-cooked, and then put it in the oven to burn.

According to the preference of diners, eggs can also be poured in, called crispy eggs fire. The food is crispy on the outside and soft on the inside, crispy and delicious, and has a unique flavor.

Corn nest nest head.

Detailed method of fabrication.

Ingredients: 500 grams of corn flour, 50 grams of glutinous rice flour. Seasoning:

50 grams of sugar, hot water.

Method: Steamed. The cornmeal and glutinous rice flour are kneaded into a dough with hot water and sugar, and then kneaded into a nest shape by hand, and steamed in the basket.

Flavor characteristics: corn has a strong fragrance, sweet and soft glutinous.

Technical essentials: Corn flour should be made of waxy corn.

Buckwheat nest nest head.

Ingredients: 500 grams of buckwheat flour, 200 grams of flour, 300 grams of water, 5 grams of yeast and sugar, 2 grams of baking powder.

Production process: buckwheat flour, flour, water, yeast, sugar, baking powder and dough are made into fermented nests, which are steamed in the basket.

Step 11Simply using stick noodles to cook food is not nutritious, we can mix some millet noodles or other coarse grain noodles to make together. Pour the stick noodles and millet noodles into the basin and pour boiling water.

Step 22 of the practice of the mixed noodle nest headWhile pouring boiling water, stir to blanch the coarse grain noodles, the gelatinized cornmeal is sticky and easy to huddle, and it does not hurt to eat.

Step 33Pour in some sugar, stir well, knead into a moist dough and leave for about half an hour.

Step 44 of the practice of the mixed dough nest headTo make coarse grains, you can put a little green leafy vegetables in it, which is more nutritious and healthy.

Step 55 of the practice of the mixed dough nest headThe dough is divided into small dough in equal proportions and made into small nests.

Step 66 of the practice of the mixed dough nest headSpread the gauze moistened with water in the steaming drawer and put the nest head in place.

Step 77 of the practice of the mixed dough nest headPut the steamer on the stove and steam on high heat for about 15 minutes.

Whole grains are rich in insoluble fiber, which helps to ensure the normal functioning of the digestive system. It works synergistically with soluble fiber to reduce blood concentrations of LDL cholesterol and triglycerides; Increases the residence time of food in the stomach, delays the rate of glucose absorption after meals, and reduces the risk of hypertension, diabetes, obesity and cardiovascular and cerebrovascular diseases.

Process: Steaming. Taste: Homemade.

Ingredients: Cooking steps:

1.Put four types of flour in a container.

2.Add baking powder yeast.

3.Crack in the eggs.

4.and into a group.

5.Make a nest head with a hollow bottom.

6.Steam for 20 minutes.

1. Cut the pumpkin into slices to save time and energy when steaming the pumpkin. You can cut it as thin as possible!

2. Steam the pumpkin until soft, and the heat will be almost 10 minutes.

3. Puree the steamed pumpkin with a spoon! Then let cool and set aside.

4. Prepare the flour, I use black bean flour, cornmeal, millet flour, and white flour. Since I didn't buy soybean noodles in the supermarket, only black bean noodles, I think the amount of soybean noodles can be reduced appropriately! As for the proportions, let's match them yourself, the ratio I use is four kinds of flour, which is about 1:

Add 3 grams of yeast!

5. Add the steamed pumpkin puree to the flour and form a dough, you don't need to add water first, because the pumpkin contains a certain amount of water, and when the dough is almost the same, all the water of the pumpkin is absorbed by the dough, and then add an appropriate amount of water, and form a soft and hard dough.

6. After the flour and dough are formed, they are fermented at room temperature for about 1 hour, and the current temperature is one hour, and the time should be appropriately extended when the weather is cold.

7. Take a small piece of dough and knead it into a column, because these flours are not very viscous after being reconciled, so you don't need to dip them in dry powder when shaping, of course, if you have a big stickiness with the dough, you have to prepare dry powder!

8. Poke a small hole in the bottom of the conical dough.

9. Hold the dough in your right hand and press a small dimple with the thumb of your left hand while turning.

10. Prepare the cage drawer and spread a piece of gauze dipped in water at the bottom. Place the nest head evenly in the cage drawer, leaving a gap in the middle.

Cook on cold water over medium heat for 25 minutes, turn off the heat and simmer for 5 minutes.

Pea noodles are a more common kind of noodles in Sichuan, mainly made of peas and mixed sauce, the taste of noodles is relatively smooth, so it is deeply loved by consumers, so it is recommended that you can understand the production method of this kind of thing, so that you can make your own bowl of mixed noodles in life, and the production of bowl noodles is relatively clean and hygienic, according to your own materials.

Pea noodles belong to a kind of Chongqing noodles, is a kind of local specialty snack in Chongqing, with peas and miscellaneous sauce as the main ingredients, with green onions, ginger and garlic as auxiliary materials, the taste is smooth, the soft glutinous peas and the strength of the noodles and the sweetness of the mixed sauce, which makes people have endless aftertaste.

Ingredients: hand-rolled dough.

Excipients: beef sauce, peas (fresh), green onion, ginger, garlic, water, monosodium glutamate.

Seasoning: soy sauce, aged vinegar, chili oil, Sichuan pepper powder.

Method. 1. Add two eggs to the flour and mix well, then slowly add light salted water to knead the dough and set aside, the dough should be kneaded a little, cover the lid and rise for about 20 minutes.

2. Then sprinkle some flour on the panel, put the dough and knead it vigorously, and finally roll it into a thinner dough with a rolling stick.

3. Fold the rolled dough and cut it evenly into strips with a knife.

4. The width is mastered by yourself.

5. Sprinkle some flour on the cut noodles to prevent the noodles from sticking and facilitate the shaking of the noodles.

6. Lift the noodles and shake them loosely so that the roots are distinct.

7. Add water to the pot and bring to a boil, put in the hand-rolled dough after the water boils, and then quickly stir it with chopsticks.

8. Stir-fry the mixed sauce in advance.

9. The peas are also cooked in advance. (Originally, it was meant to be dried peas, but there were only fresh green peas at home).

10. Take advantage of the time to cook the noodles to adjust the juice, half a spoon of soy sauce, a spoonful of vinegar, two spoons of Sichuan pepper noodles, a spoonful of minced ginger and garlic, two spoons of red oil chili, half a spoon of monosodium glutamate, a spoonful of chopped green onions, and then blanch some water spinach.

11. Pick in the boiled hand-rolled dough.

12. Scoop two spoonfuls of mixed sauce and sprinkle with chopped green onions.

13. Scoop two spoons of peas, and the girl's hand-rolled hot and sour pea noodles can be eaten.

14. Spicy mixed sauce noodles: half a spoon of soy sauce, two spoons of Sichuan pepper noodles, a spoonful of minced ginger and garlic, two spoons of red oil chili, half a spoon of chicken essence, and then blanch some water spinach, pick into the boiled hand-rolled noodles, scoop two spoons of miscellaneous sauce, and sprinkle a spoonful of chopped green onions.