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1、怎样做面点（How do you make noodles）How do you make noodles?Kaofu bagtable kaofu bagcuisine Zhejiang cuisinefeatures cortical soft, swelling, loose, drink full.raw materialWhite flour 500 grams, fresh yeast half block, baking powder, a baked cake 300 grams, dried black fungus 50 grams, 5 grams of ginger,
2、soy sauce, salt 6 grams, 20 grams of sugar, Wang flavor 2 grams, 40 grams of starch, sesame oil 25 grams, 75 grams of peanut oilprocess1, the water is black fungus and wheat gluten were mince, together with soy sauce, salt, sugar, flavor Wang, ginger, sesame oil, peanut oil stopped evenly, add water
3、 starch stopped uniform, a baked cake Xianxin standby.2, white flour and water, fermentation (refer to green package), and baking powder through rubbing, kneading to three, rub into strips, cut 10 small dough, one by one put on gluten pressed flat stuffing, knead pull folds mouth clenched; steam ins
4、ide the emissions to pause, proofing on the steamer on Gaiyangai, quick stir steam for 12 minutes, remove the pan from the steamed back grid.Production key:1, the fermentation surface must be transparent, so that the product puffed loose.2, kaofu to chop fine as meat puree, oil amount to.Stir stuffi
5、ng Boiled dumplingstable Boiled dumplings stir stuffingcuisine Zhejiang cuisinefeatures hard skin smooth, chewy and delicious, fat but not greasy, garlic appetizer.raw materialWhite flour 500 grams, pork fat were 400 grams, 200 grams of garlic bolt, sauce 15 grams, 30 grams of soy sauce, refined sal
6、t, Wang flavor 1 grams, 2 grams of pepper, 2 star anise, cinnamon 1 pieces, ginger 15 grams, 25 grams of lardprocess1, garlic bolt cross wash clean, cut into 0.2 cm long end, add a little salt and mix well; pork fat and lean separately, were cut into soybean grain reserve.2, put each on a wok, the n
7、ext Shuzhu you heat, the first under the fat and fry until slightly discolored, with sweet grain, ginger stir fry, lean again at the end, soy sauce, salt, pepper, aniseed, cinnamon and stir well, finally add a little broth to cook for a few minutes, the sweat poured thick Xiao concentrated brine,. D
8、isc (pick, star anise and cinnamon) to be cooled to 10 degrees, add garlic at the end of stuffing mix into standby.3. Knead dough, knead dough, knead bar, cut into pieces, roll skin, make filling, shape and cook well. Key: Rouli is not all big, the size must be uniform, stir stuffing cooking time is
9、 not long, in case the fat grain oil, stem thick gravy.Fried noodles with seafoodtable Japanese Seafood Stir-Fried Noodles with VegetablesJapanese cuisinefeatures Japanese flavor, delicious taste.raw materialFish 80 grams, 30 grams of green peppers, onions 20 grams of Beijing, onions 10 grams, 10 gr
10、ams of mushrooms, garlic 1, shrimp 30 grams, 30 grams of fish, a little salad oil, soy sauce, salt a little, Italy dry noodles 120 gramsprocess(L) the fish, green pepper, onion, leek, flounder, thinly sliced mushroom slices, garlic, mince. Boil the noodles in hot water for 10 minutes and control the
11、 moisture.(2) add the salad oil in the wok, fish, shrimp, fish fry, add green pepper, onion, leek, mushrooms, garlic fry scent, add noodles stir after pouring into the soy sauce, salt and stir well to eat.Crystal dumplingstable crystal shrimp dumplingsdishes allfeatures transparent exquisite, smooth
12、 delicious.raw materialWheat flour 500 grams (to 100), lard 75 grams, 500 grams of shrimp, bamboo shoots 150 grams, 150 grams of fat, the amount of seasoning (salt, monosodium glutamate, pepper, sesame oil, etc.).processElizabeth water (10:7 ratio) heating and stir, then add a little lard, then knea
13、d thoroughly, to defend the dumplings. In the shrimp paste with the knife blade struck, and grain, bamboo shoots stir suet ding,Wrap in the dumpling wrapper and knead the lace. Finally, steam it for 3 minutes with a quick fire.Ci raketable show rakedishes allfeatures sweet, sweet, waxy, uniqueraw ma
14、terialIngredients: glutinous rice, soybean and sesame. Spices: vegetable oil, brown sugar each amountprocess(1) the steamed glutinous rice into the mortar in the mash to see no grain, Sheng into a greased tray (to prevent sticking plate), soybean, sesame fried into flour, brown sugar syrup boiled wa
15、ter.(2) hand dipped oil cake will be pulled into small pieces, roll on soybean plate doused with syrup, sprinkle sesame noodles into.Tempura prawn noodlestable tempura prawn noodlesJapanese cuisinefeatures tempura refers to a Japanese style frying method, whether shrimp, mushrooms, asparagus or onion, pumpkin can be wrapped fried tempura flour.raw material1. tempura powder, also can be a little flour add an egg, a bowl of water instead of boiled shrimp, asparagus, mushroom, onion slices, a bowl of noodles.proc
