The practice of cumin rolls, the home practice of cumin mutton rolls

There are 4 kinds of main materials. Leek.

300g eggs.

2 pcs. Vermicelli.

50 g flour.

2 kinds of 500g excipients.

Shrimp. 25g

Fresh chicken juice. 5ml

4 kinds of seasonings. Oil.

50ml soy sauce.

15 ml salt.

10 g sesame oil.

3ml cooking steps 9 steps.

Step 1: Mix the dough with warm water first, and make the dough slightly softer, so that it is easier to roll out and roll up. Leave for 30 minutes and knead for a while, continue to wake up, during which time prepare the filling.

Scrambled eggs, let cool and set aside.

Add the eggs and shrimp skin and mix well, pour in the oil, thirteen spices, soy sauce, fresh chicken juice, and finally add salt.

Step 2: Knead the dough thoroughly, divide it into two portions, and roll it out into a flatbread-like dough as thin as possible.

Step 3 is fine like this (I don't roll it round, forgive me).

Step 4: Spread the filling on the dough, pay attention to leave a gap on the side to prevent the filling from overflowing due to too much when rolling up, and the dough will not stick, and it will be easy to leak after steaming.

Step 5: Draw a cross with a knife in the middle of the place, and turn the four corners upward.

Step 6: Roll it up from the inside out to the outside and roll it slowly without breaking the dough, isn't it amazing?

Step 7 Look, this is what the roll looks like, a big circle, and then divide it into several small pieces according to the size of the steamer.

It's time to boil water. **Apply a thin layer of oil on the surface of the steaming grate before to prevent the vegetable rolls from sticking to the pan after steaming.

Step 8: Turn to low heat and steam for 20 to 30 minutes after gasping, adjust the time according to the content of the filling, I think 20 minutes is enough for leeks, and leeks are easy to turn yellow after a long time.

While you wait, you can adjust some dipping sauce: a mixture of garlic, soy sauce, vinegar, and chili oil, but I think the filling I made is delicious and I don't need a dipping sauce?

Step 9: Take a closer look, the skin is very thin, let's eat it haha.

1.First of all, the noodles are soft and hard like dumpling noodles 2While it is time to wake up, prepare vegetables, cut tofu into small cubes, and blanch vermicelli and mushrooms until soft and cut into small cubes.

3.Finely chop the greens, ham sausage, shiitake mushrooms, and carrots into small cubes.

4.Beat the eggs and scramble.

5.Put all the vegetables together, pour in the oil, add salt, monosodium glutamate, peppercorns, pepper, five-spice powder and stir well.

6.Roll out the dough into a large dough sheet.

7.Spread the vegetables evenly on top, not too side.

8.Draw a cross in the middle and roll it outward from the side of the cross.

9.Like this.

10.After the volume is finished, cut into sections, 11Put the steamer on the pot and steam, and let the air flow for 20 minutes.

12.Next, make the juice, mash the garlic and top with the chili flakes and a pinch of salt.

13.Douse it with hot oil, 14Pour vinegar, soy sauce, put monosodium glutamate, sesame oil, 15After it is out of the pot, cut it into a section, pour the juice and you can start, it looks troublesome, and it is quite simple to make.

Appropriate amount of oil.

A pinch of salt and 1 tablespoon of light soy sauce.

1/2 scoop of dark soy sauce.

Cooking wine a little.

Black sesame seeds A small handful.

Onion 1 pc.

Lamb rolls 330 grams.

Preparation of fragrant cumin lamb rolls.

Heat the oil in a pan.

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Pour in the onion and continue stir-frying, adding salt to taste.

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Stir-fry the onion. <>

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Bury the lamb roll and stir-fry until the mutton roll changes color, then add cooking wine and light soy sauce. Then pour in the dark soy sauce. Finally, you can add a little more cumin powder.

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Succeed with flying colors. It's really not as big as the outside. Super meal. You can also boil noodles and eat them.

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Tips: 1.Put cumin powder first and then black sesame seeds to prevent black sesame seeds from spraying around.

2.Finally, pouring some old soy sauce is the key to color, flavor, and flavor.

3.Super delicious.

Ingredients: flour, warm boiled water.

Bean sprouts pork tenderloin.

Oyster mushroom Shiitake mushroom.

Pepper carrots.

Green onion and dried red pepper to taste.

Shredded tenderloin in cooking wine.

Salt pepper in small amounts.

Preparation of cumin burritos.

1.Flour with warm boiled water and form a soft and hard dough, knead until the surface is smooth, cover with plastic wrap and let rise for half an hour. (If you don't like the dough that is too chewy, you can also blanch the dough, and the texture will be softer.)

2.Prepare vegetables during the resting time 3Oyster mushrooms are slightly torn by hand, oyster mushrooms are sliced, green peppers and carrots are shredded, green onions, dried red peppers are cut with oblique knives and set aside 4

Shredded tenderloin and marinated in cooking wine, salt and a pinch of pepper 5Divide the dough into 6 pieces of appropriate sizeTake a agent and knead it round and press it flat, and brush the surface with a layer of oil 7

Take another agent and knead it round and flatten, and press it on the oiled agent 8Roll out the two agents together into a pancake shape 9Brush a thin layer of oil in a pan and cook the cake on both sides over medium-low heat 10

Once cooked, you'll notice that the dough is easily split into two. The baked bread should be covered with a damp cloth, and then buckled with a basin or plate to prevent the bread from drying out and hardening 11Heat the pan with cold oil to make the meat silky and cooked and serve out 12

Put a small amount of oil in a pan and sauté the chives and dried chili peppers 13Add oyster mushrooms and shiitake mushrooms and stir-fry for a short time 14Take one less shot of the one that is put in the sprouts.

Here you should wait for the mushrooms to soften, add the bean sprouts and stir-fry for a while, add sugar and slightly more cumin 15Then add shredded carrots, shredded green peppers, and fried shredded meat and stir-fry 16When the bean sprouts have a little bit of water, add salt and get out of the pot.

In ordinary life, many people are forced to choose to eat out due to work pressure, they do not have too much energy to cook by themselves, in fact, there are many home-cooked dishes that are very simple, as long as it takes a little time to complete Liang Xiang, for example, the practice of cumin beef rolls is very simple, you may wish to consider.

1. Prepare the ingredients: cut the beef into five-centimeter strips, shred the onion, and shred the carrot.

2. Add an appropriate amount of light soy sauce, cooking wine, cumin powder, Sichuan pepper powder, and Hu Oak chibo pepper powder to the beef and marinate for half an hour.

3. Put the onion and carrot in boiling water and cook for one minute.

4. Scoop up. 5. Beat the eggs, put oil in a hot pan, add the egg mixture and fry them into an omelet.

6. Cut into strips. 7. Add 10 grams of flour to the beef and mix well.

8. Heat the pan with oil, add the beef and fry for 5 minutes (pay attention to turning over) and scoop up.

9. Add water to the flour, mix it into a flowing thin hu, put oil in a hot pan, pour in the flour hu, turn the pan body, and fry it into a pancake. Remove from heat.

10. Spread some sweet noodle sauce on the cake.

11. Spread the lettuce, add the onion, carrot, egg and beef.

12. Wrap up.

13. Loading. Squeeze in the tomato sauce. Beautiful!It tastes superb!

Eating occupies an important place in our lives, and the practice of cumin beef rolls is easy and can also provide us with a lot of sleepy nutrition, which is worth recommending.

Ingredients. Appropriate amount of lamb rolls, appropriate amount of coriander, appropriate amount of enoki mushrooms.

Accessories. Barbecue seasoning, salt.

Lamb rolls are a common ingredient in hot pot restaurants. Smooth in the mouth, fat but not greasy, it is one of the must-choose ingredients for diners. Mutton rolls are divided into cumin mutton rolls, scallion fried mutton rolls, crispy mutton rolls, etc. How to distinguish between real and fake mutton rolls.

1.Look at the color: The color of the fake lamb roll will turn black after it is put into the pot, and a lot of foam will be produced;The color of the real lamb roll is still pink after it is cooked, and there is less foam.

2.Look at the texture: The texture of the fake mutton roll is rough, and there is a lot of lean meat after slicing, and it is in the form of large slices;Real lamb rolls have a delicate texture and white stripes when sliced.

3.Look at the fat and thin: fake mutton is usually fat and thin on one side, separated from each other, and will be separated by a pinch by hand, and it will be broken into pieces after cooking;The fat of real mutton should be a trace of early silk sandwiched in lean meat, and the distribution is natural and even.

4.If you can't tell the real from the fake, you can only taste it with your own mouth. Fake lamb is hard in the mouth when eaten;Although the real lamb roll has a smelly taste, it is very fragrant to chew.

Practices and Procedures.

1.Diagram of materials.

2.Coriander and enoki mushrooms are beaten into knots that are shorter than jujube lamb rolls.

3.Beat coriander and enoki mushrooms in a lamb roll.

4.Stick the lamb roll with a toothpick.

5.Put it on a grill net, bake it in the oven at 220 degrees for about 8 minutes, sprinkle the barbecue sauce and salt to taste halfway, and sprinkle some barbecue sauce after it comes out of the oven.

Notes:1Barbecue ingredients bought ready-made, which contains cumin powder, cumin grains, sesame seeds, allspice powder, chili powder. This can be made by yourself.

2.It is best to use lamb chops, which are more fragrant. My mutton is sliced in the store, and it is rolled out, and several pieces of lamb chops are frozen together, and they are cut by a chipper, and friends who have conditions can make it themselves.

3.Use a toothpick to skewer the mutton, and during the roasting process, the mutton will naturally shrink, and the dish will be wrapped inside.

4.Sprinkle salt and barbecue sauce during the roasting process to make the flavor more mixed, and it tastes better when it is sprinkled in the oven.

5.This dish is more fragrant when grilled with charcoal.

1. Material preparation: pork (cut into meat slices, backed up according to personal preference, I usually prepare 3 taels of pork for 2 people to eat), cumin grains, dried chili powder, 2 green peppers, green onions (if it is thicker, you can only use the white part of a green onion), corn starch (starch), salt, soy sauce, oil.

2. Method: Put the meat slices into a small bowl, (a small spoon that usually holds condiments, not a tea spoon or a soup spoon!) ), 1 level spoon of soy sauce, 1 tablespoon of oil, half a tablespoon of salt to marinate; While marinating the meat slices, break the green pepper and cut it into cubes (if you don't want it too spicy, you can take out the pepper seeds), and cut the green onion into 1cm long green onion segments; Put the diced green peppers and green onions on a plate and set aside; Pour oil into a pan and heat it with 70%.

Time. Add diced green peppers and green onions and stir-fry together.

Add the marinated meat slices and stir-fry more than a dozen times, then add cumin grains (I usually add 2 teaspoons and a half cumin according to my preference for cumin), stir-fry a few times, add salt (if according to the amount of ingredients I mentioned above, add 2 teaspoons of salt); Stir-fry a few more times; Then add diced green peppers and green onions and stir-fry together, add a little soy sauce (about 1 teaspoon), add chicken essence, stir-fry about ten times, and a plate of fragrant cumin meat slices will come out of the pot.

3. Note: The amount of materials can be increased or decreased according to your preferences; After adding diced green peppers and green onions, you don't need to add salt, add a little bit of soy sauce to borrow a color, these two kinds of green vegetables are easy to taste, and they are easy to fry, all the best to turn a few times, the same is very delicious.