Recipe: Fried omelet (attached to the water decoction package)

Home Cooking Recipe: Fried omelet (attached to the water decoction package)

Notes:

I like to eat raw sautéed bread, and the taste of the South and the North is different. I have improved my practice and are more suitable for the eating habits of northerners. I can do it myself with confidence, and there is a practice of sautéing the bag at the back. Friends who like to eat crispy and iced flowers can learn from it and hurry to do it for family members! This recipe is the amount of 14 raw fried packets, each of which is about 19 to 20 grams, which is exactly the amount of one pan in my household pan (26), which can be increased or decreased according to the actual situation of the individual.

Ingredients:

Steps:

  1. Home Cooking Recipe: Pour ~ 2 grams of yeast powder into a bowl.

    Pour ~ 2 grams of yeast powder into a bowl.

  2. Home Cooking Recipe: Add 2 grams of white sugar to help ferment.

    Add 2 grams of white sugar to help ferment.

  3. Home Cooking Recipe: Add 95 grams of water, mix well and let stand for five minutes.

    Add 95 grams of water, mix well and let stand for five minutes.

  4. Home Cooking Recipe: 180 flour into a large basin, slowly poured into yeast water.

    180 flour into a large basin, slowly poured into yeast water.

  5. Home Cooking Recipe: Stir on one side and make a small floc.

    Stir on one side and make a small floc.

  6. Home Cooking Recipe: The noodles ~ put on the panel, knead into a smooth dough, enlarge the pot, cover it, start fermentation.

    The noodles ~ put on the panel, knead into a smooth dough, enlarge the pot, cover it, start fermentation.

  7. Home Cooking Recipe: Add the stuffing ~ pork stuffing (three fat and seven thin streaky pork stuffing) with a small amount of salt, chicken essence, black pepper powder, add a small amount of broth in a batch, stir evenly in one direction.

    Add the stuffing ~ pork stuffing (three fat and seven thin streaky pork stuffing) with a small amount of salt, chicken essence, black pepper powder, add a small amount of broth in a batch, stir evenly in one direction.

  8. Home Cooking Recipe: Until the meat is strong, stand still.

    Until the meat is strong, stand still.

  9. Home Cooking Recipe: Wash the leek, control the water and chop it.

    Wash the leek, control the water and chop it.

  10. Home Cooking Recipe: In the meat filling, add a small amount of sesame oil to the leek to prevent the leek from effluent.

    In the meat filling, add a small amount of sesame oil to the leek to prevent the leek from effluent.

  11. Home Cooking Recipe: Stir well.

    Stir well.

  12. Home Cooking Recipe: The dough is twice as large.

    The dough is twice as large.

  13. Home Cooking Recipe: Bags ~ put on the panel, sprinkle dry flour, sputum exhaust in place. At this time, the dough is about 275 grams.

    Bags ~ put on the panel, sprinkle dry flour, sputum exhaust in place. At this time, the dough is about 275 grams.

  14. Home Cooking Recipe: The dough is growing and growing.

    The dough is growing and growing.

  15. Home Cooking Recipe: Divided into 14 equal-sized facial agents, each about 19 grams.

    Divided into 14 equal-sized facial agents, each about 19 grams.

  16. Home Cooking Recipe: Sprinkle dry flour and level it in turn.

    Sprinkle dry flour and level it in turn.

  17. Home Cooking Recipe: Suede.

    Suede.

  18. Home Cooking Recipe: Put in the filling.

    Put in the filling.

  19. Home Cooking Recipe: Bag buns.

    Bag buns.

  20. Home Cooking Recipe: The remaining dough is wrapped in order.

    The remaining dough is wrapped in order.

  21. Home Cooking Recipe: Allow to stand for about ten minutes for secondary fermentation.

    Allow to stand for about ten minutes for secondary fermentation.

  22. Home Cooking Recipe: Fry the steamed buns ~ add a small amount of peanut oil in the non-stick pan, keep a small fire, and then enter the fermented steamed buns in turn.

    Fry the steamed buns ~ add a small amount of peanut oil in the non-stick pan, keep a small fire, and then enter the fermented steamed buns in turn.

  23. Home Cooking Recipe: This step is to shape the bun and fry until the bottom of the bun is slightly yellow.

    This step is to shape the bun and fry until the bottom of the bun is slightly yellow.

  24. Home Cooking Recipe: Slowly add 100 grams of water.

    Slowly add 100 grams of water.

  25. Home Cooking Recipe: Cover the lid and keep the fire.

    Cover the lid and keep the fire.

  26. Home Cooking Recipe: I heard the sound of the thorns at the bottom, indicating that the water was dry.

    I heard the sound of the thorns at the bottom, indicating that the water was dry.

  27. Home Cooking Recipe: Gently shake the pot, let the bottom detach, sprinkle with black sesame seeds and chopped green onion, cover well, turn off the heat, and simmer for about two minutes.

    Gently shake the pot, let the bottom detach, sprinkle with black sesame seeds and chopped green onion, cover well, turn off the heat, and simmer for about two minutes.

  28. Home Cooking Recipe: Can be out of the pot.

    Can be out of the pot.

  29. Home Cooking Recipe: Beautiful crisp bottom.

    Beautiful crisp bottom.

  30. Home Cooking Recipe: It tastes good after eating hot.

    It tastes good after eating hot.

  31. Home Cooking Recipe: Look at the fillings, very fragrant.

    Look at the fillings, very fragrant.

  32. Home Cooking Recipe: A step-by-step diagram at a glance.

    A step-by-step diagram at a glance.

  33. Home Cooking Recipe: If you like crispy bottoms and iced flowers, make a decoction pack. The previous steps are the same as the raw decoction pack.

    If you like crispy bottoms and iced flowers, make a decoction pack. The previous steps are the same as the raw decoction pack.

  34. Home Cooking Recipe: Only the water in step 24 should be replaced with flour, 3g corn flour plus 3g flour, remember, the flour water must not be too thick.

    Only the water in step 24 should be replaced with flour, 3g corn flour plus 3g flour, remember, the flour water must not be too thick.

  35. Home Cooking Recipe: Add 100g of water, adjust to a thin flour water, stir evenly, and pour it evenly around the sides of the steamed buns. This will ensure that there are ice flowers around the buns.

    Add 100g of water, adjust to a thin flour water, stir evenly, and pour it evenly around the sides of the steamed buns. This will ensure that there are ice flowers around the buns.

  36. Home Cooking Recipe: Cover the lid and open a fire.

    Cover the lid and open a fire.

  37. Home Cooking Recipe: Until you hear the sound of a stab in the pot, when the flour is almost dry, open the lid and look.

    Until you hear the sound of a stab in the pot, when the flour is almost dry, open the lid and look.

  38. Home Cooking Recipe: At this time, you must adjust the fire, do not leave, wait for the water to dry, and prevent the bottom.

    At this time, you must adjust the fire, do not leave, wait for the water to dry, and prevent the bottom.

  39. Home Cooking Recipe: Gently shake the pot and let the bottom of the frying pan separate from the pan.

    Gently shake the pot and let the bottom of the frying pan separate from the pan.

  40. Home Cooking Recipe: Take a large plate and fasten the decoction pack.

    Take a large plate and fasten the decoction pack.

  41. Home Cooking Recipe: The perfect ice flower.

    The perfect ice flower.

  42. Home Cooking Recipe: The filling is also very attractive.

    The filling is also very attractive.

  43. Home Cooking Recipe: Open to eat ~ ~

    Open to eat ~ ~

  44. Home Cooking Recipe: A step-by-step diagram at a glance.

    A step-by-step diagram at a glance.

Tips:

1. The leek must be chopped before the package, otherwise it will be easy to get into the water. In addition, if you don't like to eat leeks, you can change them to scallions. 2, must use a flat bottom non-stick pan.


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