This pig, inside and outside the repair table is like a white fat figure + mellow sauce, baby love, I also love ~ say, long time no pasta, since the master of the face of the small trick, always want to move hands, Play with the dough~ This piglet bag should be a child or a big child, and you should love it.~~ Someone said that this pig is very Q, looks festive, and looks very funny~ 嗯~乐一乐Very good~ Isn't this the end of the year? I wish this pig a pig that is popular at the end of the year~ The hair does need a little trick, and my experience comes from the constant failure and the tireless teaching of the old lady. It is said that 50 years of experience have been taught to me and I am ignoring me~ I don’t know much, I will master it again~ See below~ Main points: 1. Water temperature: The skin contact temperature is higher, but it is better not to be hot. You can also use milk instead of water and noodles. The benefits are as follows~ 2. Baking powder: In the season of lower temperature, the baking powder can be appropriately added. During the fermentation process, the basin can be placed near the heating and the stove, and the fermentation time can be shortened by the hot gas. 3. Alkali surface: When the dough is fermented to 1 times to 1.5 times, a small amount of alkaline water is added to increase the elasticity and softness of the dough after steaming, and the taste is improved. 4. Appearance: When the dough is fermented into a state with a honeycomb structure inside, various pastas can be prepared. 5. Secondary fermentation: All kinds of pasta prepared should be allowed to stand for about half an hour, and then subjected to secondary fermentation, which can be heated on the steamer. (In the process of making pasta, the dough will reduce the elasticity by strong pressing, and the pasta steamed by the secondary fermentation will be softer and more delicious.)
The fat and thin pork is washed and cut into 5cm square pieces.
Prepare all kinds of braised meat, soy sauce, soy sauce, raw extract
Cut the cold pieces of meat into the pot, and smash the pieces of meat over the fire.
Remove the meat from the water
Put cold water into the pot again, add the onion, ginger, garlic cloves, and boil over the fire.
After the water is opened, put the meat into the pot and add the dried chili, pepper, aniseed, and fragrant leaves.
Pour the appropriate amount of soy sauce and soy sauce, cover the lid, cook for about 15 minutes on high heat, and then turn to low heat for 60-75 minutes.
The braised meat pieces are let cool, prepare the appropriate amount of glutinous rice and sweet noodles, and the onions and ginger are cut into pieces.
Heat in a wok, pour in an appropriate amount of cooking oil, add diced green onion and ginger, then pour in sweet sauce and simmer
Cut the cold meat pieces and the peeled clams into pieces
Add the fried sweet noodle sauce to the minced meat and clams.
Stir in a direction to a uniform sauce.
500 grams of flour, put into the pot, add yeast
Pour the milk into the flour in portions (small tips to enhance the taste of the pasta), stir evenly
Knead into a smooth dough, cover with a plastic wrap to keep the surface of the dough moist and ferment. Winter fermentation time is longer (2-3 hours), can be prepared in advance
The dough is fermented twice as large as the original, and the inside is honeycombed. Add a proper amount of water to the edible base, stir well, pour into the dough and mix well, let stand for about 10 minutes.
Take a small piece of fermented dough, spread a thin layer of flour on the chopping board, gently knead the dough, add a small amount of fermented bean curd, and knead it into a pink dough to make the pig's ears and nose.
Knead the remaining dough and divide it into small portions
Take one of them and build it gently. Use a rolling pin to form a thin skin
Add the right amount of sauce in the center of the dough, close and knead
Take a pink dough, knead it into a thin dough, cut it into a uniform strip, and then divide it into triangles to make the pig's ears.
Make the remaining powder dough into the pig's nose, and make the nostrils with the thinner end of the toothpick or chopsticks.
Gently stick the ear and nose with a little water on the sauce, and then add the black sesame to your eyes.
Make other piglets in the same way as above. After completion, let stand for about 30 minutes to allow the dough to be fermented twice. Cold water into the pot, steaming for 12 minutes after the pot is opened
A litter of piglets~ with milk and noodles, the surface of the piglet that has been fermented twice is very smooth. The steamed pasta is soft and has a milky flavor~ 荸荠 crisp and crisp, reconcile in the sauce, not only rich in taste, but also reduce greasy feeling~ I can try it~ Make a piglet taro, a pig bean bag can drop ~