Recipe: Fried savory

Home Cooking Recipe: Fried savory

Notes:

Mushroom yuba cabbage stuffing, charming golden bottom, soft bun, peeled sesame seeds, dipped in soy sauce vinegar~ Everyone loves fried omelet

Ingredients:

Steps:

  1. Home Cooking Recipe: Noodles: First use 30 degrees of warm water to turn the yeast and sugar, then use this water to meet the surface and pick up the three light. (Today's low-temperature fermentation method is very suitable for the first night and good noodles, the next day). Sprinkle enough flour on the surface of the dough and put it in a fresh-keeping bag and refrigerate for one night. Take out the next morning, press the dough to vent the fresh bag, and then ferment it in a warm place for about 2 hours. At this time, the dough is fermented into a honeycomb shape. stand-by. Can also omit low-temperature fermentation, directly covered with plastic wrap fermentation

    Noodles: First use 30 degrees of warm water to turn the yeast and sugar, then use this water to meet the surface and pick up the three light. (Today's low-temperature fermentation method is very suitable for the first night and good noodles, the next day). Sprinkle enough flour on the surface of the dough and put it in a fresh-keeping bag and refrigerate for one night. Take out the next morning, press the dough to vent the fresh bag, and then ferment it in a warm place for about 2 hours. At this time, the dough is fermented into a honeycomb shape. stand-by. Can also omit low-temperature fermentation, directly covered with plastic wrap fermentation

  2. Home Cooking Recipe: Stuffing: The shiitake mushrooms are chopped and chopped, the yuba soaked and chopped, and put into the pot to add oil and saute. Chinese cabbage is chopped, add appropriate amount of salt to stand for a while, kill the water, and then squeeze the water with the mushroom and mix it with the yuba. Because the cabbage has been added with salt, it is necessary to add salt or not according to the situation, and then add other soy sauce, sugar, white pepper and mix well.

    Stuffing: The shiitake mushrooms are chopped and chopped, the yuba soaked and chopped, and put into the pot to add oil and saute. Chinese cabbage is chopped, add appropriate amount of salt to stand for a while, kill the water, and then squeeze the water with the mushroom and mix it with the yuba. Because the cabbage has been added with salt, it is necessary to add salt or not according to the situation, and then add other soy sauce, sugar, white pepper and mix well.

  3. Home Cooking Recipe: Package: ferment the dough and knead it again, like a dumpling, first knead the strip, then knead into equal pieces, sprinkle the flour, round, squash, sued, fill the filling, pinch

    Package: ferment the dough and knead it again, like a dumpling, first knead the strip, then knead into equal pieces, sprinkle the flour, round, squash, sued, fill the filling, pinch

  4. Home Cooking Recipe: Frying: If you pay attention to it, you can put the wrapped buns on the plastic wrap or pot, and then ferment for 20 minutes or so, so that the dough is softer (slightly), the flat bottom is not hot, and a little oil is poured into the bun. Heat the pot for a small heat for two minutes. Add the half bowl of water to the pot after the bottom is golden. Quickly cover the lid. At this time, a large amount of steam will be generated. Continue to heat for 5 minutes or so. Use steam to wrap the steamed buns.

    Frying: If you pay attention to it, you can put the wrapped buns on the plastic wrap or pot, and then ferment for 20 minutes or so, so that the dough is softer (slightly), the flat bottom is not hot, and a little oil is poured into the bun. Heat the pot for a small heat for two minutes. Add the half bowl of water to the pot after the bottom is golden. Quickly cover the lid. At this time, a large amount of steam will be generated. Continue to heat for 5 minutes or so. Use steam to wrap the steamed buns.

Tips:

The buns are too big, which saves the time of frying, and the filling is easy to cook. The cockroach's steamed buns don't look white. I can only say that the flour is too good. There is a whitening agent in the wood.


Look around:

ming taizi pork pizza noodles tofu watermelon huanren jujube pandan fish red dates soup prawn dog lightning puff shandong shenyang chaoshan tofu cakes pumpkin baby ribs qingtuan duck breasts tofu cake aca bread machine aca whole wheat porridge papaya salad