Tang Dynasty people's soup cake cooking method
The Tang Dynasty people made soup cakes by cutting the dough into a thumb-wide, two-inch long, extremely thin piece, and then putting the piece into boiling water to cook. The process of making the soup cake was relatively simple. He only needed to peel off the dough and cook it directly.
Cooking Method of Bone Soup
The following are the methods of making the bone soup: ** 1. Basic Bone Soup Method ** 1. Tubular Bone Pretreatment - He washed the tube bone with clean water a few times to make it clean. - When dealing with the tube bone, you can use the back of the kitchen knife to cut it into suitable sections. - Blanch the water in the pot with cold water, add shallots, ginger, and an appropriate amount of cooking wine to remove the fishy smell. Do not add a lid. After boiling over high heat, remove the floating foam. Continue to cook for 2 minutes before removing the pot, and then rinse off the remaining floating foam with water. - He placed the big bone into a pot with pork fat (or vegetable oil) and stir-fried it until it was slightly yellow. 2. stew - He poured the stir-fried bones into the boiling water pot and added a few slices of ginger. He first used medium-high fire to keep the pot boiling for 30 minutes to make the soup white. - After that, he could add side dishes according to his personal preference, such as white radish. If he did not like radish, he could also change it to seaweed or no vegetables. - After 40 minutes, if the soup has turned white, you can reduce the fire and continue to stew for 60 minutes to make the soup thicker. If you don't pursue concentration, you can shorten the time. - Finally, add an appropriate amount of salt, cook for another 5 minutes to let the ingredients absorb the salt taste, and sprinkle the chopped green onions on the pot. ** 2. Cooking Method of Kelp Soup ** 1. Tubular Bone Treatment - First, he washed the bones for two to three minutes before washing them with water. Then, he blanched them in cold water. After boiling for about 15 seconds, he washed them with warm water. 2. subsequent operation - He stewed the processed tube bones, seaweed, and other ingredients that had been washed and cut in advance. He added seasonings according to his personal taste until they were cooked. ** 3. Red date and black bean bone soup ** 1. preparatory work - He first washed the bones, added water to the pot to boil, and then poured the bones into the pot to blanch the water and fish them out for later use. 2. stew - Add an appropriate amount of cold water into the pot, pour in the tube bone, add the pitted red dates (can be added or not) and a few slices of ginger, and boil over high heat. - After the water was boiled, he poured all the ingredients (red dates, black beans, etc.) into the pot and boiled it for about 30 - 40 minutes. Then, he added an appropriate amount of edible salt to season it and sprinkled it with chopped green onions. ** 4. Simple Soup Method ** 1. material preparation - First, he washed the bone, added water to the pot to boil it, then poured the bone into the water and scooped it out. - He peeled the carrots, washed the corn, shiitake mushrooms, seafood mushrooms, and other ingredients, and cut the carrots and corn into small pieces for later use. 2. stew - He added an appropriate amount of cold water into the pot, poured in the bone, put in a few red dates (red dates without cores)(can be added or not), put in a few pieces of ginger, and boiled them over high heat. - After the water boiled, he poured all the ingredients into it and boiled it for about 30 - 40 minutes. Then, he added an appropriate amount of edible salt to season it and sprinkled it with chopped green onions. ** 5. How to make bone soup in casserole ** 1. Food preparation - First, he soaked the dried seaweed and washed it, then cut it into pieces. After washing the bones a few times, he added cooking wine and blanched them. - While the bones were blanched, the corn was washed and diced. 2. stew - After blanching the bones, he rinsed them with hot water. Then, he placed them into an earthenware pot that had been boiled with hot water in advance. He gently placed them in piece by piece, then added a few pieces of ginger. He covered the lid and slowly simmered them over low heat. He left a gap in the lid until they were done simmering.
Cangzhou mutton soup cooking method
One way to make Cangzhou mutton soup was as follows: 1. Prepare ingredients: 350 grams of cooked sheep intestines (such as small intestines, fat intestines, sheep crutches, bitter intestines), 1 section of green onion, 1 piece of ginger, 2 grams of salt, 1 gram of gourmet powder, 2 grams of pepper, 5 grams of cooking wine, and 2 coriander. 2. "Processing ingredients: Wash the sheep intestines and cut them into small pieces, wash the onions and cut them into sections, peel the ginger and cut them into slices, wash the coriander and cut them into sections. 3. Initial treatment of the sheep intestines: heat the wok, add an appropriate amount of water, pour in cooking wine after boiling the wok, put in the sheep intestines, boil for about 1 minute, and fish them out. 4. Boiled lamb intestines: - Heat up the wok, put in the stock (if there is no stock, you can use water), add a little cooking wine to remove the fishy smell, and add in the onion and ginger to boil. - He placed the sheep intestines into the fire and boiled them, skimming off the foam on the surface. - Cook the sheep intestines over medium heat for about 6 minutes. When the soup is milky white, add salt, gourmet powder, and pepper to season (add more pepper to remove the smell of mutton and enhance the taste). 5. "Completion: pour the stewed sheep intestines into the soup bowl and add the coriander." He could also add his favorite chili oil, garlic, chives, and fermented bean curd sauce. There was another method: 1. Prepare the ingredients: cut the mutton into pieces, cut the white radish into pieces, slice the ginger, cut the coriander from the middle (cut the root into long sections, chop the fragrant cabbage leaves), cut the white onion into long sections, cut the green onion leaves into chopped green onions, and prepare 3 grams of licorice, 3 grams of fennel, and 3 pieces of fragrant leaves (put them into a gauze bag and seal them well). 2. Treatment of mutton: After cutting the mutton into pieces, soak it in clear water for 1 hour, wash it and use kitchen paper towels to absorb excess water. 3. Stir-frying mutton: Put an appropriate amount of oil in the pot, heat the oil to 70%, add ginger slices and mutton, stir-fry the oil, pour 50 grams of rice wine, continue to stir-fry, and then pour an appropriate amount of water to boil for 1 minute before fishing it out. 4. Stewing: Put the mutton into the casserole, add ginger slices, coriander root, green onion, spice bag, and an appropriate amount of water. Simmer for 1 hour and 30 minutes on low heat. Add radish pieces and continue to stew for 20 minutes. Add 1 spoonful of salt and 2 grams of white pepper powder. Mix well and sprinkle with coriander powder and green onion. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
Taiyuan mutton soup cooking method
The cooking method of Taiyuan mutton soup was as follows: 1. Treatment of mutton: - You can choose to cut the lamb belly into pieces or mutton with skin (such as lamb leg meat). The mutton can be cut into pieces of uniform thickness, and the fat on the lamb leg can be cut into pieces of uniform thickness for later use. He put the mutton into the pot with cold water, added ginger slices and onion slices, and poured in cooking wine (or beer). After boiling it over high heat, he boiled it for a period of time (such as three minutes or one minute). He took out the mutton and washed it repeatedly with hot water to control the moisture. 2. Initial Stir-frying: - He poured the mutton into the pot, added the pepper, and stir-fried it for about a minute. Then, he poured the beer from the side of the pot and used the high temperature on the side of the pot to evaporate the beer to remove the smell of the mutton. 3. Start stewing: - He poured in boiling water or soup stock, added onions, dangshen, Angelica, dried orange peel, and so on, and boiled them over low heat. He could also put the processed mutton into the Fuku rice cooker, add onion slices, ginger slices, star anise, fragrant leaves, etc., add water to cover the mutton, use the rice cooker to adjust the cooking option, choose my omnipotent stew, and stew for 20 minutes. - If he used the Kangning Stew Pot to make mutton stew, he would add butter into the hot pot and stir-fry it until it was fragrant with nuts. Then, he would add ginger slices, onion slices, garlic slices, and black pepper to stir-fry for a minute. After adding tomato pieces and stir-frying them until they were soft, he would add tomato sauce and stir-fry them for a minute. Then, he would add potato pieces, carrot pieces, white radish pieces, beef powder, and chicken essence and stir-fry for about three minutes. He would pour in soybean soy sauce and stir evenly. Then, he would add mutton pieces, yellow wine, cooking wine, white pepper powder, star anise, cassia bark, fragrant leaves, and seasoning bags and stir evenly. He poured in the soup used to stew the mutton. After boiling it over high heat, he turned to medium heat and stewed it until the potatoes were cooked. 4. Add side dishes: - About 40 minutes after the mutton was cooked, add the black fungus and cabbage and cook for about 3 minutes. After the soup turned white, cook for another 3 minutes before adding the sweet potato vermicelli soaked in cold water in advance (the soft vermicelli is elastic and not sticky). 5. Seasoning: - Add a little salt, green onions, French parsley, and cook for two minutes. You can also add quail eggs (or not) and cook for another two minutes. After turning off the fire, add coriander and stir. Add a little vegetable oil and stir evenly. In addition, when stewing mutton soup, you can also add onions, ginger, yellow wine, dried orange peel, salt, vinegar and other condiments to enhance the taste. You can also add vermicelli, noodles, and other ingredients to the mutton soup according to your personal preference. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
The cooking method of authentic mutton soup
The following are the cooking methods of several authentic mutton soups: ** 1. Method 1 ** 1. Food preparation: - 1000 grams of mutton, 200 grams of honey, 200 grams of dried glutinous rice, 200 grams of dried ginseng, 200 grams of Chuan Duan, 100 grams of Aranthes bidentata, and 50 grams of Shangbei Qi. 2. Operation steps: - Skin the mutton, remove the fat and fascia, wash it, and cut it into pieces or shreds. - Put the mutton, dried glutinous rice, Gui Shen, Chuan Duan, Huai Aranthes bidentata, and Shangbei Qi into the pot, add water and heat them together for about 10 hours, take out the thick juice, remove the dregs, leave the meat, add honey, and boil it into a chewy sugar, which can be eaten. ** 2. Method 2 ** 1. Food preparation: - 500 grams of sheep bone, 10 grams of coshen, 10 grams of red dates, 10 grams of wolfberries, 1 piece of ginger, 1/2 spoon of cooking wine, a little pepper, 2 spoons of refined salt, 1/2 spoon of white sugar, and 1 spoonful of gourmet powder. 2. Operation steps: - Wash the mutton and chop it into pieces. Cut the pilose ginseng into sections and wash it. Soak the red dates and wolfberries thoroughly. Wash the ginger and slice it. - He added water into the pot, and when the water boiled, he added the mutton pieces. He boiled them over medium heat to remove the blood, scooped them up, and rinsed them. - In the soup bowl, he put the mutton pieces, ginger slices, dangshen section, red dates, Chinese wolfberries, refined salt, gourmet powder, white sugar, pepper powder, and cooking wine. He poured in clear water, put them into a steamer, and steamed them for 2 hours before taking them out. ** 3. Method 3 ** 1. Food preparation: - Sheep scorpion, mutton, sheep blood, green garlic sprouts, white radish, white pepper, green onions, and ginger. 2. Operation steps: - The mutton and lamb scorpion were soaked in cold water for two hours. The ginger was sliced, the green onions were cut into sections, and the white radish was cut into pieces. After soaking the mutton and lamb scorpion, he scooped them out and washed them with water a few times. - He added more cold water into the pot, then added the mutton and lamb scorpion. - After the pot was boiled, the foam was skimmed off. He put in the onions and ginger, covered the lid, and simmered for an hour on medium-low heat. Half an hour later, he put the radish in, covered it, and continued to cook it. - When the time was up, he took out the mutton and cut it into slices. The mutton soup was simmered for ten minutes. - Two pieces of sheep blood were cut into small pieces, blanched in the pot for two minutes, and then removed. The roots of the green garlic were flattened and cut into minced garlic for later use. - The cooked mutton soup and lamb scorpion were placed in a dry pot. After adding some sheep blood and mutton slices, white pepper was sprinkled to remove the fishy smell. A spoonful of salt and a handful of green garlic were sprinkled. Then, they could start eating. ** IV. Method IV ** 1. Food preparation: - Mutton, an appropriate amount of white wine, half an onion, a few slices of ginger, two chopped onions, three slices of ginger, two slices of Angelica dahurica, an appropriate amount of fennel, goji berries, coriander, salt, and pepper. 2. Operation steps: - The mutton was cut into evenly sized pieces and soaked in water for 30 minutes. - The soaked mutton was put into the pot in cold water without cooking wine. Half an onion, a few slices of ginger, two scallions, and a suitable amount of white wine were added to remove the fishy smell. - After the pot was opened, he scooped out the foam and washed the impurities off the skin with warm water. - After washing it, he placed it into the pot. He must fill it with boiling water, add three slices of ginger, two slices of Angelica dahurica, and an appropriate amount of fennel. He covered it and simmered it for an hour. - Finally, he added a little salt and pepper, sprinkled with goji berries and coriander, and it was ready to drink. ** 5. Method 5 ** 1. Food preparation: - Mutton, ginger slices, cooking wine, green pepper, scallions, lamb bones (option). 2. Operation steps: - Cut the mutton into small pieces, put them into light salt water, soak them for 15 minutes to reduce the fishy smell, wash them twice with water after soaking, and drain them for later use. If there are sheep bones, they can be processed together. - Add an appropriate amount of cold water into the pot, add the mutton and mutton bone (if there is any), add an appropriate amount of ginger slices, cooking wine, and add a few green pepper. After boiling over high heat, remove the floating foam on the surface. - He scooped out the blanched mutton and washed it in warm water again. Then, he placed the mutton into the pot and added enough hot water at once. He added an appropriate amount of onions and continued to stew. ** 6. Method 6 ** 1. Food preparation: - Mutton, onions, ginger, twenty to thirty pieces of Sichuan pepper, and a small piece of Angelica dahurica. 2. Operation steps: - He cut the mutton into large pieces and soaked it for ten to twenty minutes. Then, he poured cold water into the pot. After the foam rose, he quickly wiped it off. - After the foam was cleaned, he added onions, ginger, 20 to 30 pieces of pepper, and a small piece of Angelica dahurica. The whole process was kept on a medium-high fire for 40 minutes without covering it, allowing the heat to evaporate and take away the smell. - After 40 minutes, he scooped out the meat and removed all the onions, ginger, pepper, and angelic dahurica. After the mutton was cut into small pieces, it was poured back into the pot and cooked over medium heat until it was soft. If there was sheep blood, blanch it in water. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
The cooking method of mutton soup is a home-cooked method
Here are some cooking methods for home-cooked mutton soup: 1. ** Prepare the ingredients ** - He chose the mutton from the front leg, the lamb scorpion, and other parts and cut them into evenly sized pieces. - Prepare the ingredients, such as onions, ginger, Angelica dahurica, white radish, white pepper, green garlic sprouts, Chinese wolfberries, coriander, etc., and also prepare a small amount of cardamom, amomum, fennel, and other spices, as well as white wine or cooking wine. 2. ** Initial treatment ** - Soaking: Put the mutton in cold water for 15 minutes to 2 hours. You can add light salt water to the soaking water. During the soaking process, the internal blood will be soaked to reduce the smell. If time permits, you can change the water midway. After soaking, wash it with water. - Blanch water: Put cold water into the pot, add ginger slices, cooking wine, or a small amount of green pepper. After the water boils, remove the floating foam and fish out the mutton. If you want the soup to be more delicious, you can wash the blanched mutton in warm water again. 3. ** Stewing process ** - Add water: Add enough cold or hot water to the pot at once (different methods vary) and add the processed mutton. - Adding seasonings: Add onions, ginger, Angelica dahurica, and other seasonings to remove the fishy smell and freshen up. Some methods will also add a small amount of cardamom, amomum, fennel, etc. to increase the flavor. Note that star anise, cassia, and cloves are generally not recommended to be added. Otherwise, it may make the soup black and taste strange. Some methods would add half an onion, a few slices of ginger, two onion segments, and an appropriate amount of white wine to remove the fishy smell. - Heat and time: After the fire is boiled, turn to medium or low heat and simmer for 40 minutes to more than an hour. During this period, you can add white radish and other ingredients at a certain time according to the specific method. Some methods required that the pot lid was not covered when stewing so that the hot air could evaporate and take away the smell. 4. ** Finishing seasoning ** - When it was almost out of the pot, add an appropriate amount of salt to season. You can also add white pepper powder according to your personal taste, sprinkle with goji berries, coriander, etc. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
Mung bean soup cooking method, home-cooked method
There were many ways to make green bean soup. He could summarize several common methods. First, the green beans needed to be washed and soaked for a period of time, usually 1-3 hours. Then, he put the green beans into the pot, added an appropriate amount of water and sugar, and boiled them on high heat for 15-40 minutes until the green beans bloomed and the soup became thick. Finally, according to personal taste, you can add rock sugar or white sugar to taste. Mung bean soup could be drunk hot or placed in the refrigerator and taken at any time. In general, the cooking method of green bean soup was easy to learn and could be adjusted according to personal tastes and preferences.
The cooking method and ingredients of Guangdong mutton soup
The following is the cooking method and ingredients of a Guangdong mutton soup: - * * ingredients **: 1 lamb leg, 1 radish, 8 red dates, 1 small handful of onions, 1 piece of ginger, 1 coriander, a small bowl of yellow wine, cooking wine, boiling water, pepper, salt, water, etc. He could also add ingredients such as dangshen, milkvetch root, wolfberries, dried longan, and so on. - * * Steps **: 1. First, prepare a leg of lamb (or a piece of mutton). Ask the stall owner to help burn the skin. After taking it home, scrape it with a knife and wash it with warm water. Then, cut the leg of lamb into slightly larger pieces. Because the soup was made for a long time, small pieces of mutton were easy to burn too much. 2. After the lamb leg was chopped, he poured a large spoonful of water into the pot. He added the chopped mutton, a few pieces of ginger, and a clean onion knot. He poured a little cooking wine into the pot. Without covering the lid, he raised the fire to boil. 3. When the water was about to boil, there would be a lot of floating powder. First, remove the floating powder. After the water was boiled, cook for another three minutes. Turn off the fire and fish out the lamb leg. Wash the surface impurities with warm water. Pay attention to the blanched meat. Wash it with hot water or warm water. Otherwise, directly using cold water would tighten the meat texture and affect the taste of the pot. 4. Prepare a clay pot for making soup. Put the washed lamb leg meat into the clay pot, then add boiling water. This step requires enough water. Adding water halfway will affect the taste and destroy the nutrition. After adding water, boil it for 20 minutes without covering the lid. 5. When cooking the lamb leg soup, prepare a larger white radish, peel it, cut off the root, and cut it into knife slices. Then prepare a small piece of ginger, peel it, wash it, and slice it. Wash and remove the core of eight red dates. 6. After boiling the soup for 20 minutes, he added the prepared ginger slices and a small bowl of yellow wine (yellow wine can remove the fishy smell and enhance the fragrance). He covered the lid and lowered the fire for half an hour. 7. After boiling the soup for half an hour, he added the radish and red dates, stirred them slightly, and turned the fire to boil. 8. After boiling it again, he covered the lid and lowered the fire for another half an hour. Slowly simmering over a low fire would make the soup taste good and nutritious. 9. When the time was up, he opened the lid and added a little pepper and an appropriate amount of salt to season. If he liked it, he could add some coriander. After stirring it evenly, he turned off the fire. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
The cooking method of mutton soup is the most authentic
The following was a more authentic method of cooking mutton soup: 1. [Food preparation: Prepare mutton, sheep bones, ginger, onions, cooking wine, pepper, Angelica dahurica, and other seasonings. You can prepare radish, sheep blood, and other ingredients according to your personal preferences.] 2. Mutton processing: - Cut the mutton into pieces of appropriate size and soak it in light salt water for 15 - 30 minutes to reduce the fishy smell. Then wash it with water and soak it for two hours. You can also soak the mutton in cold water and change the water once or twice in the middle. - He put the soaked mutton and mutton bones into the pot with cold water, added an appropriate amount of ginger slices and cooking wine (also added with white wine or a small amount of green pepper), and boiled them over high heat to remove the floating foam on the surface. After blanching the mutton, he scooped it out and placed it into warm water to wash it again. 3. Stewing process: - He added enough hot water into the pot at once, added an appropriate amount of scallions, ginger slices, twenty to thirty pieces of pepper, a small piece of Angelica dahurica, and other seasonings, and kept it simmering over medium heat. It could also be stewed with lamb scorpions. - During the stewing process, he could add radish and other ingredients to increase the flavor according to his personal preference. Some people thought that stewing without a lid would help to remove the smell of mutton, but they could also cover the lid and simmer slowly over low heat. The stewing time varied from about 40 minutes to an hour depending on the amount of mutton and personal taste. - After about 40 minutes, he could fish out the meat, remove the onions, ginger, pepper, Angelica dahurica and other seasonings, change the mutton into small pieces, pour it back into the pot, and continue to stew until it was soft. 4. Seasonings and side dishes: - After stewing, you can add an appropriate amount of salt, white pepper, and other seasonings according to your taste. - He could add sheep blood that had been blanched in water, and he could also sprinkle wolfberries, coriander, and green garlic sprouts as embellishments. It should be noted that different regions and individuals had different understandings of the methods and tastes of authentic mutton soup. This was just a common and more authentic way of making mutton soup based on a variety of methods. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
The cooking method of the Northern home-cooked cake
There were many ways to make home-cooked cakes in the north. The following were some common ways: * * 1. Hot Noodle Pancake ** 1. [Material preparation: Flour, salt, cooking oil.] 2. * * Dough kneading **: pour the flour into a basin, add an appropriate amount of salt, and slowly pour the flour into 100 degrees hot water. While pouring, stir it with chopsticks to form a floc. After drying it until it is not hot, knead the dough until it is smooth. Cover it with a damp cloth and relax. 3. * * Production process **: Roll the loose dough into a pancake, sprinkle salt, smear cooking oil, roll it up, cut it into sections, and roll it into a pancake. Then, you can fry it. * * Two, half hot bread ** 1. [Materials preparation: Flour, salt, cooking oil, warm water.] 2. * * Dough kneading **: Heat some flour with hot water, and add some warm water. After mixing, add some salt and knead it into dough. The dough is softer than the pancake dough. 3. * * Production process **: Roll out the dough, sprinkle salt, smear cooking oil, roll it up and roll it into a pancake shape. You can bake it. * * 3. Fried dough cake (warm water, yeast and dough)** 1. * * Material preparation **: 500 grams of flour, 300 grams of warm water, 5 grams of yeast powder, 2 teaspoons of sugar, 1 teaspoon of salt, and enough oil. 2. * * Noodles **: - Mix the flour, sugar, and salt in a large bowl. - In another bowl, he added warm water and yeast powder and stirred them evenly. - He slowly added the yeast water into the flour and stirred it into a dough. - Place the dough on a moist surface, cover it with a damp cloth, and let it ferment for 1 - 2 hours until it becomes large. 3. * * Production process **: - Divide the fermented dough into several small balls and knead them into long strips. - He used a knife to make a few cuts on each strip to make it look more beautiful when frying. - He poured enough oil into the pot, heated it up, and put in the dough. He fried it until it was golden yellow and scooped it out. He placed it on a paper towel to absorb the oil. * * 4. Fried dough cake with glutinous rice flour and yeast ** 1. * * Material preparation **: Flour, glutinous rice flour, yeast, warm water, salt, cooking oil. 2. * * Dough kneading **: Add an appropriate amount of glutinous rice flour and yeast to the flour, knead the dough with warm water, add an appropriate amount of salt, and knead it into a dough. The dough should be soft. 3. * * Production process **: After the dough is cooked, roll out the dough, spread it with oil (it can be made by mixing flour and hot oil), and then sprinkle some dry flour (to make the green onion cake, you can add green onions in this step). Cut a knife at the radius, roll it up in one direction, pinch the joint tightly, press the small end up flat, roll it into a cake, and put it into a pre-heated pot to bake. When baking, the top of the cake is also sprayed with oil, and the bottom is turned over to color. Both sides are golden. * * 5. Fragrant Tooth Loosening Thousand Layer Cake (Hair)** 1. * * Material preparation **: 400 grams of medium-strength flour, 225 grams of water, 3 grams of yeast, 3 grams of salt, 60 grams of edible oil, 90 grams of medium-strength flour, 5 grams of salt, appropriate amount of five-spice powder, appropriate amount of pepper, appropriate amount of white sesame. 2. * * Dough kneading and pastry making **: - First, he made the pastry. He put 90 grams of flour, 5 grams of salt, and five-spice powder into a bowl and mixed them evenly. He poured oil into the pot and added an appropriate amount of pepper. After frying over medium and low heat, he filtered out the pepper. He poured the hot oil into a bowl filled with powder and mixed well for later use. - Mix 400 grams of medium tendon flour, 225 grams of water, 3 grams of yeast, and 3 grams of salt. Stir them with chopsticks into a fluffy dough and knead them into a smooth dough. Cover them with plastic wrap and let them ferment in a warm place for 30 - 40 minutes until they are nearly twice as big. 3. * * Production process **: - He took out the dough, pressed it, let out air, and kneaded it into a round shape. After loosening it slightly, he rolled it out and turned it over. He continued to roll it into a roughly rectangular shape and evenly spread the pastry on it. - Fold the two ends of the dough piece to the middle 1/3, fold it into a rectangular dough piece, then fold it up and down, roll it out again, repeat the above, fold the two ends of the dough piece to the middle 1/3 three times, and finally roll it into a rectangular dough piece with a slight thickness. - Spray water on the surface, sprinkle white sesame seeds, first divide it horizontally from the middle, and then divide it into long strips. Brush a layer of cooking oil on the baking tray, place the dough on the baking tray and ferment it in a warm and moist place for about 30 minutes. After the dough becomes obviously bigger, spray a little water on the surface and put it into the middle layer of the pre-heated oven to bake at 210 degrees for about 16 minutes. The novel "Winter in Hokkaido" is equally exciting. Everyone is welcome to click and read it!
The most authentic cooking method of Xinjiang mutton soup
The authentic cooking method of Xinjiang mutton soup was as follows: 1. [Food preparation: Prepare 500 grams of mutton, as well as onions, coriander, ginger, white radish (to prevent excessive heat), pepper, salt, and other seasonings.] 2. Mutton processing: First, use a knife to pat the mutton a few times to loosen it, then cut it into small pieces and wash it. Then, he put the cold water into the pot with cooking wine, ginger slices, scallions, star anise, and pepper. After the water boiled, he skimmed off the floating foam and scooped it up to drain the water. 3. Radish processing: While the mutton is blanched, cut the white radish into small pieces. 4. Stewing mutton: Put the blanched mutton into a casserole, pour in an appropriate amount of water, boil it on high heat, then turn to low heat and simmer for 40 - 50 minutes (depending on the age of the lamb). 5. Add the radish: 10 minutes before serving, add the cut radish and cook until it is soft. 6. Seasoning: Add a little salt, white pepper, and sesame oil to season. 7. Plate: After the mutton soup is placed on a plate, sprinkle an appropriate amount of chopped green onion or coriander. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!