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Millennium Tongzhou vitality north stream

The practice of boiling water
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· Update: 2011-08-1511: 09
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Step by step reading
One day, I received a message and left my hometown. I missed my hometown very much and asked me how to buy cake making tools.
Later, through chatting, I learned that I am a friend of Xuzhou. Xuzhou and Henan are close to each other, and there are many similarities in some customs. I will inevitably watch my blog, there is a surge of homesickness, and food is also a kind of constant nostalgia.
So, he promised to make a home-made pasta in detail and let him learn to make it by himself. This water-boiled ravioli is dedicated to travellers with strong nostalgia.
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Ingredients
200g flour
· Moderate amount of cooking oil
· Time-consuming preparation time 10-20 minutes
· Production time 10-20 minutes
Steps / methods
1. 1
Add water to the flour and add a moderate amount of water to form a soft and hard dough. If it is made in winter, the dough is relatively soft.
twenty two
After the dough is well kneaded, knead it into long strips.
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3. 3
Use your hands to make a small preparation for later use. This time, make a small one, about 30 grams, usually 50 grams.
4. 4
Knead the pasta one by one.
5. 5
Use a rolling pin to roll the dough and flour into a thin dough.
6. 6
Use a rolling pin to roll thinly at different angles. Pay attention to the force when rolling, so that the dough will be uniform.
7. 7
The rolled dough should be round and thin. In addition, because it is steamed with dead noodles, the texture will be very glutinous. Be careful not to roll it too thick, and thin rolls are best to eat.
8. 8
Roll all the dough into dough for later use. If you feel you are moving fast enough, you can also steam it.
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9. 9
Apply a layer of cooking oil to the steamer ladle to prevent sticking, or use it on a steaming cloth.
10. 10
After the water is boiled, put in a sheet of dough and cover with steam.
11. 11
After the last one is put in, after steam comes out of the lid, open the lid, put the second one, and so on, and repeat the same action until the last one is steamed.
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12. 12
After the last cake is put in, cover the pot and steam for another five minutes.
13. 13
Steam out of the pan, uncover the cakes one by one, and serve with a variety of dishes.
END
Precautions
· Don't hurry to put cakes in the pan continuously. Be sure to put one piece after steaming half cooked, so that it can be opened when it is convenient to eat.
Simple method of North Anhui specialty gourmet hibiscus roll film
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· Update: 2014-06-23 16:47
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Step by step reading
Roll film is a special snack in Fuyang, Anhui, also called hibiscus egg roll. A sheet of water-clammed pancakes thin as cicada wings, rolled with special vegetables, topped with sesame sauce, bite a bite, fragrant lips and teeth, very delicious. Nowadays, most of the spring rolls are sold with three spring roll pie rolls, which are usually not made by themselves.
Here will be a brief introduction to the practice of simmered water wontons and rolls.
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Ingredients Recipe Calories: 3764 (Kcal)
Main material
Right amount of flour
Mung bean sprouts
Method / step
1. "Water-boiled ravioli" Step 1: It is similar to the softness and hardness of the dough and the cake. Don't be too hard. After being smooth, simmer for half an hour.
2. "Water-boiled ravioli" Step 2: Divide it into small dough of appropriate size, which should be rolled transparent but not broken, and not larger than the steamer.
3. "Water-boiled ravioli" Step 3: Add the appropriate water to the steamer, place the rice dumplings, ignite, boil the water, and put a rolled piece of cake in (the palm is facing up, the cake is placed flat) Palm, then, backhand, throw the cake on the dumplings, the other way is ok), after 1-2 minutes, this cake is cooked, continue to add a second cake to add the remaining cake, the last steamed When you're done, you can stop the fire.
PS: Be sure to add the next cake after the previous one is cooked and cover directly.
4. Wash the mung bean sprouts, tear the gluten into strips and wash, shred green peppers or strips, add sesame sauce with boiling water, heat in a pan, pour in an appropriate amount of oil, then stir-fry the vegetables, add the appropriate amount of salt, Thirteen incense and chicken essence, pour in sesame sauce and a small amount of soy sauce.
PS: You can also add ham sausage and tea eggs to it yourself.
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5. Scrambled eggs with pepper: This is my favorite. Spring rolls and rolls are usually used for wedding banquets. There is no such thing in the authentic roll film. But it tastes good when rolled up.
Cut the peppers into small rings, stir-fry in the oil pan, then beat the eggs into the pan, and slowly spread the egg liquid over the peppers with a spatula, like a pancake. After 1 minute, slowly turn over Beside, when the eggs are almost cooked, break them up, add condiments, and set aside for use.
PS: Next to wild vegetables, you can ignore, (* ^ __ ^ *) Hee hee ...
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6. Finally, roll the vegetables into the pie, and you can start eating. Pay attention when rolling. Be sure to stack it horizontally, and then roll it vertically. !! !!
How to do it
Abstract: The practice of branding is the traditional Han pasta of Henan, Jiangsu, northern Jiangsu and northern Anhui, similar to pancakes and different from pancakes. As a kind of pasta from the Central Plains, the brand has been around for more than 2,000 years. The tincture is made of unfermented flour and soft dough, and rolled with a rolling pin into a circle with a thickness of about 0.1 cm and a diameter of about 30 cm. It is cooked on a round iron plate with a slight protrusion in the middle. Generally, this iron plate is called "Zongzi". Pancakes also use the same tools, but they are generally larger.
Tags: flour Wanbei cuisine taste home cooking Su cuisine recipe cuisine classification ingredients rice noodles bean food / dry goods source:
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The practice of boiling water:
[Main ingredients] Wheat flour
[Seasoning] Appropriate amount of salad oil
step:
1. Put an appropriate amount of flour in the pot, use cold water in summer, and make a soft and hard dough for future use. Softer in winter and slightly harder in summer;
2. Knead the dough well into long strips;
3. Use your hands to make small preparations for later use. This time, make a small one, about 30 grams, usually 50 grams.
4. Knead the good pasta one by one for use;
5. Use a rolling pin to roll the dough and flour into a thin dough;
6. Use a rolling pin to roll thinly at different angles. Pay attention to the force when rolling the dough, so that the dough will be uniform.
7. If you can't buy the olive-shaped noodle stick above, such a small rolling pin can also be used for rolling noodles;
8. The rolled dough should be round and thin. In addition, because it is steamed with dead noodles, the texture will be very glutinous. Be careful not to roll it too thick, and thin rolls are best to eat;
9. Apply a layer of cooking oil to the steamed rice dumplings to prevent sticking, or use steaming cloth;
10. After the water is boiled, put in a sheet of dough and cover with steam.
11. After the previous picture is put in, after steam comes out of the pot lid, open the pot lid and put the second one, and so on, repeat the same action until the last one is steamed;
12. After the last cake is put in, cover the pot and steam for another five minutes.
13. Steam out of the pan, uncover the cake one by one, and serve with a variety of dishes;
Cooking tips:
When rolling out the dough, you can roll all the dough into dough for later use. If you feel that you are moving fast enough, you can also roll while steaming, that is, the fire is on. The rolling speed should be fast. It should be operated by hand, or steam it slowly after rolling.
The practice of hand-baked braised meat sauce
2015-05-29 07: 58Anonymous Category: Food / Cooking | Browse 8 times From: Mobile phone know
manual
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2015-05-30 21:17
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material
Beef, pork, red wine, carrot, onion, celery, tomato (peeled), bay leaf, bay leaf, basil Basil, sage, nutmeg, garlic (you can add garlic flavor), Hans classic Garlic flavor tomato sauce (not necessary, you can use fresh tomatoes to peel and stir), salt, pepper
practice
1. Basil leaves (a bunch of green leaves), tomatoes, onions, celery (as long as the roots), carrots, garlic, bay leaves (the two under garlic), nutmeg (left of bay leaves)
2. Cut the onions, carrots and celery into small cubes
3. Put a little olive oil in a small pot, add a bayleaf of bay leaf, add carrots, onions, and celery
4. Then add some spices: basil leaves and sage
5. Cut beef (7 points), pork (3 points) into small pieces, or use ground meat to cook directly. (The ratio of beef to pork is 7: 3, or 5: 5 is also very good. Of course, you can also choose to use only beef or pork according to your preference.)
6. Return to the small pot just now, stir fry for 1 minute, add beef and pork, and stir for 2-3 minutes. (Need to turn the ingredients at the bottom up and stir evenly)
7. Add a little salt and pepper and stir well. Then add grated nutmeg (nutmeg is a very important ingredient, preferably powdered, because the taste of nutmeg is very strong, do not put more, one is enough) After 2-3 minutes, add 1 / 2-1 glass of red wine
8. After adding red wine, stir evenly and simmer for a few minutes. Add 3 tablespoons of ketchup (preferably use fresh tomatoes for the sauce, or buy ketchup directly)
9. Now we turn to low heat for slow stew. Generally, it will be stewed for 1 hour, and it will be stirred with a spoon every other time. Because there is no water added, it is relatively thick. Be careful not to paste it Length, large amount of stew for 2 hours)
10. When cooking the noodles, still boil the water, add olive oil and salt (please refer to the cooking time on the pasta package)
11. Fried noodles: Take a pan, heat and add the sauce that has been simmered for at least 1 hour, and add the cooked noodles. Bend the pot (It is best not to use a shovel to shovel, because the noodles are easy to break), add cheese powder (according to preference) and mix well
12. We are ready to serve, top with tomato sauce, cheese powder (optional), and fragrant leaves. (The trick to making this meat sauce is to simmer it slowly over low heat, and it is better to heat it on the second day before eating)
Technology for making tinctures
2011-08-18 09: 38a535968176 Category: Cooking Methods | Viewed 1154 times
Food
At home, I have bought a semi-automatic tincture machine, but the tincture made is too muscular. Ask the master to teach, you can learn, price noodles
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2012-09-20 15:10
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Hello, we are peers, have a chance to communicate with us. 037169823322
Ramie leaf
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Introduction
This is a famous snack popular in the Huaihe River Basin (Anhui, Henan, Northern Jiangsu). The pure pasta flavor is suitable for rolling various vegetables and meat. Roasted ramie leaves is a good food that is matched with the scorch taste of hemp leaves.
It was later discovered in Europe that it was a pancake widely used in Italian, French, German ham rolls and even Turkish barbecue. In addition, KFC KFC's tender beef five-party pasta is also based on this.
China's brand of tadpoles emphasizes that the noodles are thin, the bottom of the pot is flat, the heat is even, soft and thin.
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Materials
Brand:
flour
150g (can make about 20)
Shimizu
40g
Hemp leaves:
Dish or meat (recommended)
Green bean sprouts
Right amount
potato
1
egg
1
cucumber
1
The practice of burning ramie leaves
1. How to blanch: Mix the flour and water in a volume of about 3: 1 (depending on the flour, add a little water). The noodles should be soft, softer than dumpling noodles, and left for about half an hour.
2. Just like rolling the dumplings, just roll them to the size of a chopsticks with a diameter (suitable slightly larger, according to the size of your pan, if there is a kind of pot that is high in the middle and low in the periphery)
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3. Heat the skillet over low heat, and carefully put the rolled cake into it, and find that the cake will slowly change color.
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4. When the color is changed, use a spatula to move the pasta relatively easily. Turn the dough when it is slightly hard. (It's good to turn it once, it's easy to turn more. The better condition is a little bit burnt, but not serious.)
5. The practice of hemp leaves is similar to the previous stage of rolling, but after rolling, cut into squares and draw 3-4 knives in the middle. Fry in a frying pan. I have previously sent out recipes for hemp leaves, which are essential for ramie leaves or pancake fruit. (The address is in the tip)
6. Scallop rolls with hemp leaves and other vegetables or meat of your choice. The meat is recommended with shredded pork, vegetables can be rolled lettuce, fried potato shreds, fried mung bean sprouts, fried eggs shredded.
Tips
1. It is suitable to store all the tadpoles stacked together and cover them tightly with a cage cloth, otherwise it is easy to air dry and hard to dry, so it is suitable to do some more to keep moisture.
2. The storage of hemp leaves is just the opposite, suitable for ventilation. Simply prevent moisture.
3. Make special braised ravioli, such as tender beef wufang, Turkish barbecue and noodles, which can be kept for a long time, or even slightly fermented.
4. My other recipe address references, hehe.
Brand
Brand
Brand
Local pronunciation
luǒ mō In the authentic Xuzhou dialect, when you read "naked touch", the homonym is actually "dummy touch" (with allusions)
Branded ravioli comes from Xuzhou, Jiangsu. Branded ravioli has a history of more than 2000 years. It is a specialty that is not a local specialty in Xuzhou. Because of the convenient transportation, this kind of pasta is widely spread in the Central Plains region, and Zhengzhou, Luoyang, and Anhui have more variants. Han Xin recounted the woman's allusion that "simply touch it."
The widely popular brand of ravioli has gradually developed in northern Jiangsu and northern Anhui as a characteristic pasta, similar to pancakes, with different textures, materials, and manufacturing methods. It is widely welcomed because it is easy to make, convenient to eat, and easy to preserve. a part of. There are children's songs spreading in Xuzhou, "The round cakes are long in diameter, yellow and crispy, and the cakes are soft and crispy. They are given to the anti-gold heroes."
During the Shunzhi period of the Qing Dynasty, when Fang Wen came to Xuzhou as a guest, he wrote about Xuzhou's brand name in his "North Road Trip": "White noodles are transferred to water and brand name is Huang, and rice bean paste is a porridge. At least the north is japonica rice. Customs. "It can be seen from this that the brand of folk pastry foods has a long history and is well-known.
Spring, summer, autumn and winter, the grandmothers at the end of the street are more than happy to set up a hot pot stall, use wood to make firewood, set a black iron rafter, and a good noodle basin, and the noodles under the rolling pin are as thin as paper (1mm). On the table, the bamboo batches that fluttered in the crackling sound of firewood turned the dough, and finally placed them in a thermally insulated bamboo box. Four seasons are like a song. On Wangling Road in Xuzhou City, there is a propaganda board in front of a stall selling stalls to write the legendary story of the stalls. When they eat noodles, they even think of the clever old soldiers and the wise men and women Mutually touching stories. Branding is strong and resilient, in a sense, it is also a symbol of the ordinary people's character that is not afraid of suffering. Although the brand can not make much money today, the brand of cooking skills is still active in a small number of streets and lanes. The two women, mother-in-law, or sisters, around a chopping board, put up a mule, knead, roll, pick, the dough was flying under the woman's hands, jumping, and blinking A thin and rounded scallop is fine. After several years, the pace of urbanization is advancing, and the people in the city should find a way to invite anyone to make this brand.
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38th Festival Branding Competition
Soldiers are followed by military and civilian sentiment. The military and civilian support is also a tradition in Xuzhou. As a city of war, Xuzhou has always been a model of dual support of the people and the army. This ordinary brand seems to be ordinary, but the temperature is full of emotions. And passing by the street brand shop, watching the beautiful and sophisticated, rhythmic brand shop action is also regarded as a visual enjoyment by foreign tourists, becoming a scenery of the city.
Branding has gradually become one of the local folk customs. As hotel reservations and production time, willingness, and people who will be branding gradually decrease, branding starts to increase in price. Even if the price is unchanged, it is not easy to buy. "Boiled dumplings and dumplings" (soy dumplings, dumplings, black pickles, green pepper grains) are also not sold because there is no branded dumplings, and no quality dumplings.
Precautions
Legend has it that the tadpoles are soft, tendon-soft, and chewy. Eat braised meat to practice oral muscles, teeth are good. However, if the elderly and children need to pay attention to their posture and their dental conditions, they can eat it in soup (mutton), otherwise it is not good for dental health, and children are prone to "cavity", which affects tooth development and is not good for beauty. Spread across the general vegetable market or community along the street. Generally serve their own community or provide restaurants with side dishes.
Origin of Branding
Historical records
According to Xuzhou literature and historical data, during the Northern Song Dynasty, when Zhao Li, the anti-gold hero of Xuzhou, gathered the masses to fight against gold, local people made special pancakes and rolled them with crispy and crispy dumplings, which were given to the anti-gold heroes to eat. Therefore, the brand of Tadpoles has been passed down through the ages. Once upon a time, there was such a folk ballad in Xuzhou: "The round cakes are long in diameter and roots are yellow and crispy. The soft and crispy cakes are rolled and presented to the anti-gold heroes.
Legend has it that an army and civilians embraced Liu Bang to win the hearts of the people
According to legend, when Chu and Han clashed, Liu Bang led his troops to fight Xiang Yu. Because Liu Bang ’s army has always been deeply disciplined and deeply rooted in the hearts of the people, the soldiers are hard-working and rarely eat enough food. In order to allow Liu Bang ’s army to eat a full meal, the people of Xuzhou are anxious Combined with the situation of local crops, a kind of noodles with simple, quick and easy-to-carry production, the braised ravioli, was invented. Since then, Liu Bang has gained popular support, and the morale of Liu Bang's army has greatly increased, providing a favorable basis for their operations.
Legend has it that the two military and civilians embrace each other
People in the south of Xuzhou eat rice, and people in the north of Shandong love pancakes. Why is the only place in Xuzhou with a radius of two hundred miles that loves to eat scallops?
Foreign Friends Xuzhou Brand, October 2009
When Xiang Yubing defeated His Majesty (Luzhou, Xuzhou), Liu Bang sent Han Xin to command 300,000 soldiers to pursue. At this time Xiang Yu had only 800 cavalrymen left, and the soldiers and soldiers had not eaten a meal for a few days. Chao Xin saw Xiang Yu's failure a foregone conclusion, but Xiang Yu enjoyed a reputation among the people because he did not disturb the people in Xuzhou. Han Xin took advantage of Xiang Yu's failure and ruined his reputation. So she made a plan for her and made her a cake. At that time, the bread was big and thick, and it couldn't be cooked for a while. Xiang Yu's officers and soldiers will soon pass. If such a big thick cake, how can we have time? Han Xin said to the clever woman, "Give me the noodles, and make them as thin as possible. The sooner the better." The clever woman was anxious, and she rolled the noodles with a round stick and rolled them thin. After turning on the iron mule, the noodles were cooked. Han Xin was very excited at first glance, so that he could do more and be more familiar. Then an old man was picked to sell on the road that Xiang Yu must pass, and said, "If you don't see Xiang Yu, I must kill your head when you come back." The old man had no choice but to wait desperately to the designated place.
At first a few cavalrymen came and asked the old man: "When this soldier is in trouble, everyone flees. You old man is not afraid of death, what else do you sell!" The old man said, "I sell delicious food." It ’s delicious. I want to eat it, but I do n’t have money in my hands. I ’m anxious, and I say to the old man, Money. "Said these cavalry to whip away.
Then came a group of cavalrymen, headed by a big man riding a black horse. The old man thought that this must be Xiang Yu, and he quickly stopped and said, "King! I see that your army has no money and does not eat my food. It can be seen that King is good at managing soldiers. Yes, even if you do n’t have money in your hand, please ask the king to eat my stuff and fill your stomach so that I can fight again. I never want money for money. ”Xiang Yu said:“ I ’m penniless now. Do n’t eat ordinary people ’s food. ”The old man was very moved. He felt that people who talked about Xiang Yu were upright and honest, and they were true. So he said to Xiang Yu honestly,“ I ’m Han Xin! Sent. Han Xin told me when he came: 'If Xiang Yu eats your food, he has no money for you, and future generations will say he is unjust; if he kills you, the future generations will say he is inhuman.' You are now Even if I do n’t eat my food and do n’t kill me, when I go back, Han Xin will say that I did not see the king and will kill me. What should I do? I ask the king to save my life. ”Xiang Yu said:“ Since this is so , I still have to hurry, this way! "Xiang Yu then forced his thirteenth quarter Wang Whip, pulled out four quarters, handed it to the old man and said, "You saw Han Xin, hold my four quarter whip, and he knew you saw me. Because Han Xin has helped me hold the halberd and held the whip." Having said that, Xiang Yu immediately rushed south with the brigade.
The old man looked at Xiang Yu with tears and gradually disappeared. The old man heard that Han Xin had already chased Xiang Yu long ago and had never seen Han Xin again. He returned home, vying for his neighbors to taste. Ask the old man at home what is the name of this paper-thin round cake? How to do it? The old man told everyone the original words that Han Xin said to the clever woman at the time, "It's just a touch." From then on, this homophonic sound is called "sold out". People are scrambling to learn how to do it, which has become a specialty of Xuzhou. To this day, little girls in Xuzhou can cook hot pots at a few years old, and eating hot pots has become a hobby of Xuzhou people.
It is said that three Qianlong micro-clothes went on tour to watch the brandy dance
Yesterday Qianlong Today I
There is a play phrase like this: "From Beijing to Nanjing, there is an Xuzhou city in the middle. Xuzhou people love to eat" steak ", so a bite, then it doesn't hurt the teeth." It is unique to Xuzhou. It is flexible and musculature when eating, and it is a bit "looking and sighing" for outsiders to watch this action!
The name of the brand name is made on the zongzi. Most of the zongzi are cast iron. In recent years, wrought iron and aluminum alloy have also been made, and the usage is similar. The rice dumplings are not large, and the diameter of the rice dumplings is about one foot.
The so-called "branding" requires two technical passes to make branding. One is "rolling out" and the other is "turning over."
"Roll" should be thin, even and round. Most of the noodles are made of white noodles, with few mixed noodles. First turn the noodles into water and make them soft and hard. It is best to "wake up" the noodles for more than half an hour. The noodles are too hard to roll out, and the noodles are too soft to be rolled out and deformed, so making noodles is the first step. Divide the reconciled and "wake up" noodles into individual tinctures and roll them with a special rolling pin. A good person can roll sixteen pounds of noodles, and they must be large, round, even, and thin.
According to legend, Qianlong passed by Xuzhou when he was in the south of the Yangtze River. He had performed wonderful performances in rural women in Xuzhou during the private visit of Weifu. I saw a woman rolling out a thin cake like a cicada and a silver plate on the case, and picked it on the axe and waved it, and then the cake flew onto the hot cake in Dongjian, and then One flew to the hot rafters in Xijian ... Qianlong saw that he was indeed a master of scorching cymbals. This woman rolled out a pair of rafters by herself. No wonder the emperor Qianlong looked dumbfounded. Some people say: "High mountains make good birds, and folks are strange people." This is indeed the case in Xuzhou.
In the old days, Xuzhou used to bake dumplings at home. Generally, the wife rolled it out, her husband turned it, and some of them were made in partnership. The fragrance of the dumplings fluttered in the laughter, which was a bit like a dumpling dumpling during the New Year. But now they are all hand workshops and community stalls. There are no new houses. I can only find the place where there is a brand.
Ah, the unique, flexible texture and exquisite craftsmanship of Xuzhou Brand is really memorable.
Development and types of brand
The burnt pan was originally a thick pancake, which had a little relationship with "Zhuangzhuang", but it was a large pancake, but it formed a thin crust because of the time, and eventually became its own.
It began in Pengcheng, Xuzhou. Due to the convenient transportation in the central city of North Jiangsu, Pengcheng is widely spread in the region. Also, because it is simple and simple, it can only be used as a side dish or daily food, but because it has no technological content, it is not so "rare" and has not formed a popular factor. Later, Scallops developed the Scallops and Vegetable zygote. The vegetable zygote uses two pans on a pan with oil. The middle of the pan is lined with various fresh vegetables such as leeks, and can be added with various ingredients such as eggs, salt, and oil. It is cooked by hand before eating. Do n’t eat any other meals. The more classic is the chives zygote.
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Orthodox brand
The black iron dumplings with a diameter of more than one foot (must be iron convex), fired with firewood (must be firewood, the fire temperature is high, so the cooked food tastes more mellow, the flame is stable, and the temperature is easy to control), the size is uniform Each piece of dough is "skinned" with a date-type rolling pin to form a crust (shaped as a "circle 20-30cm"), heated on a rafter, and using a flat bamboo chop (bamboo The batch must be made of bamboo, which has moisture in it, can withstand high temperatures, is smooth and does not deform). Warm and soft, chewy muscles, ordinary food plastic bags sealed, easy to keep for a long time due to dryness, up to half a month (of course, basically all eaten that night, usually a family of three will cook a pound or two for a meal Alas, some tourists from other regions take away as special products, which are cheap and special, and easy to keep, but pay attention to sealing, there is a little moisture in the tincture, and it is not delicious when dried.) 360doc
Orthodox branding process
The characteristics are: soft when warm, dry when cold, soft and soft, thin and tough, not easy to break, can be rolled with a variety of dry and wet ingredients, eat soup, eat light, low light transmission.
Bold inscriptions such as iron dumplings, ironing, and firewood are the elements that make the ironing noodles appear scented. The pure brand is the brand.
Glossary explanation: "Xunzi" is a kind of device that grinds a thin stone into the shape of a turtle's back and grinds it smoothly. Later, it was changed to pig iron casting, and it has evolved into today's "mule." Unique cooking utensils for the Central Plains.
Water Brand
After the original orthodox braised ravioli, the steamed braised ravioli is similar to the steamed ravioli. It is only steamed in a pot, and it can be eaten with Beijing roast duck and shredded pork.
The characteristic is that the skin is directly steamed, soft, tender, big in moisture, thin, and highly transparent. It is suitable for young and old to eat, and loses the original flour-flavoured flavor of the brand, easy to chew, easy to break, and low elasticity.
The water-baked tadpole is a steamed tadpole. It does not have the action of "positive" on the front side and loses the true nature of the tadpole. But because of its beauty, he boarded banquets such as Beijing roast duck.
Baking
Braised and baked on an oil-free pan
Features are the driest, strong and slightly tasteless, too chewy and easy to store. Can be used as vegetable zygote, vegetable cake and so on.
The pan of the practical pan is a pan, which is prone to discoloration due to uneven heating.
There is also a vegetable box in the pan, but the addition of soybean oil or rapeseed oil is different.
Preparation method of brand
The tincture is made of unfermented flour (dead side) and a soft dough. Use a rolling pin to roll into a circle with a thickness of about 1 mm and a diameter of about 30 cm. It is cooked on an iron plate (specially made dumplings) protruding in the middle of the circle. Generally, this iron plate is called "(" (the word is pronounced "ao"). The pancake pan is flat and the pancake is ordinary. Be bigger, and everyone is eating mechanical pancakes.
Burning method 1234
Ingredients: flour (no fermentation required)
1, and noodles (wake up) for about 30 minutes.
2, the good noodles are divided into several small agents, knead evenly, smooth, no bubbles on the surface.
3. To prevent the dough from sticking with the rolling pin, add a little more flour when rolling.
4. Roll with patience. Be sure to add more flour when you start rolling.
5. Continue rolling, the thinner the better. When it is slightly larger, you can take the method shown in the figure above and roll half of the dough on the rolling pin until it becomes thin.
6. The rice dumplings are hot, and you don't need to put anything.
The bottom left is the failed brand.
Note: It is best not to make it by yourself, it takes effort, and it may not be made. Most of the people who do not often do this will be very dry, the taste is very bad, the fire must be large when burning, too small The ravioli must be very dry, not soft, and the speed of baking should be fast. It can be a few seconds on the opposite side. The finished product needs to be kept warm.
Key links: peace, rolling, branding
How to eat
Steamed dumplings
In the old days, children would roll it with some granulated sugar and taste delicious.
Family practice: branding dumplings, crispy inside, soft outside, strong, full of incense. The vegetarian cake shop is also seasoned with a little black pickles and green peppers.
Rolled vegetables: vinegar and potato shreds, salted duck eggs, cover one end when rolling, will not flow out of soup. Chili scrambled eggs, fry a pot of chili crickets, and roll with piping to eat.
Soup pickles: Lamb soup pickles are easier to digest than authentic pickles, but they tend to rot. Can only be eaten with soup. Other soups are also possible.
Vegetable box: Leek box, there are other vegetables with eggs. Not easy to buy.
Dry eating, drinking red wine
Shabu Shabu Shabu: Half of the plate is ordinary shabu shabu, and half is crispy and golden shabu shabu fried. Do n’t have a flavor when rolled.
Shabu-shabu kebabs: Shabu-shabu has also become an indispensable food on barbecue grills. When the wine is drunk, you need to add a few hot pots, roll a few lamb skewers, eat with a big mouth, chew hard, and be very energetic.
Mung bean noodles: As the name suggests, white noodles become mung bean noodles, and the fiber is relatively high. Whole grains are baked. Fruit tincture, mechanical tincture. But the only hand-baked glutinous rice noodle soup is the most authentic and the most authentic.
Meatball soup boiled soup: ordinary meatball soup, add soup when the pot is about to open. Eat while hot.
Red wine tincture: On October 24, 2009, the oil tincture invented by foreigners in France
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Pasta cakes
· Preparation time: within 10 minutes
· Production time: 10-20 minutes
· Number of guests: 3-4
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Introduction
happy985 original on 2014-06-11
Without permission, shall not be reproduced!
展开 ) It is called dead noodle cake in our hometown. It is simple and fast, and it is hungry. In my memory, it is one of the pasta made by my mother when I was young. Bunch, roll into cakes and bake, ... ( Expand )
Ingredients
· Ingredients
· Wheat flour
300g
·
· Excipients
· Oil
Right amount
· Salt
Right amount
· Water
160g
·
step
1. Prepare the materials.
2. Slowly add water to the basin, stir while adding, and mix into flour.
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3. Mix the noodles and make them into dough. If you don't think it is good in the pot, you can also pour the noodles on the chopping board to form a ball.
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4. Use a rolling pin to roll the live dough into a dough of about 2-3 mm thick.
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5. Pour the right amount of oil on the dough.
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6. Use the method of unfolding the skin to make the whole skin sticky with oil.
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7. Sprinkle the salt evenly, and you can also use the same folding method to make the whole crust full of salt.
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8. Roll up from one end, pay attention to squeeze out the air inside with one hand during the rolling process.
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9. Roll up from one end and press it by hand.
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10. Use a rolling pin to roll into a cake about 7-8 mm thick.
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11. Pour the oil into the pan and let the oil coat the entire pan.
12. Put in the cake and turn to medium-low heat for about 4-5 minutes.
13. Turn over and simmer for another 4-5 minutes. Turn to low heat and turn over again. Repeat this several times until cooked.
Tips
1. The pancake with pan in the house is relatively easy.
2. Pay attention to observing when you are sloppy. You can turn your face when it is almost sallow.
家乡味传统主食【烙馍】的快手做法
悠悠小麦美食乐生活2015-06-2921:46:44阅读(16949)评论(5)
声明:本文由入驻搜狐媒体平台的作者撰写,除搜狐官方账号外,观点仅代表作者本人,不代表搜狐立场。 Report
【烙馍】
烙馍是啥?
烙馍又叫单饼,吊饼,是苏北、山东一带的家常主食,可以用来卷菜吃,也可以单吃,或者也可以炒着吃。
做好的烙馍薄若透明,入口煊软,吃起来有点像某家老北京鸡肉卷那种饼,但比它要薄、软,爱吃饼的千万不能错过,很好吃。
小时候吃的烙馍都是用一种小圆形的单饼鏊子做成的,擀好的饼皮在烧热的鏊子上一翻,差不多就熟了,很方便也很快。现在条件好了,鏊子基本上很少见了,家里常用的就是平底锅,用平底锅做饼更方便,也更干净。
饼皮用半烫面做成,可以头天晚上做好,中间用刷油的保鲜膜隔开,放冰箱,第二天一早摊熟,卷上煎好的香肠、油条、生菜叶、酱料等,就是一份营养丰富的早餐。
360doc
【徐州烙馍】
食材:普通面粉500g;开水110g,凉水110g,食用油少许。
practice:
1、面粉中倒入开水,快速搅拌面粉成面絮,静置三四分钟后,然后加入凉水,继续搅拌。
2、将面絮揉成光滑的面团,揉的过程中手上加入少许食用油,揉砸进去。
3、揉好的面团光滑有弹性,上面盖一块干湿布,饧发30分钟。
4、饧好的面团变得更软,再次揉匀,分切成合适的面块。
5、揉成长圆条形,按照做饺皮的方法将其切成小面剂子。
6、面剂子稍整圆,按扁,然后两两分成一组,并在其中一个上刷油,然后将另一个叠放上去。
7、擀面杖擀叠好的面剂子,擀成圆面片,尽量擀圆,擀薄。
8、平底不粘锅中中小火烧热后,将面皮平摊进去,至鼓大泡时翻面,两面起小泡即可。
9、放凉后,从中间分开,就一次做好了两个烙馍。
Tips:
1、面粉和水的比例差不多2:1,稍有调节,这个原则基本适合所有的馒头、饼类做法。
2、在制作过程中,尽量少沾干粉,烫好的面弹性大,不太粘黏,尽量不用干面粉,即使用,也尽量少,干粉多,做好的饼及比较干,这点和做面包差不多。
3、这个饼很好熟,基本一两分钟就熟了,锅温要掌控好,过凉过热都不行,做出的要么硬要么太脆,不软。还有,判断饼熟的标准,我觉得,鼓气泡、变轻,变软,基本就熟了。
4、饼的保存,建议用干净的厨房布盖好,或者装袋、装盒密封保存,免得变干。
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徐州烙馍
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人做过这道菜
上传你做的徐州烙馍
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Introduction
烙馍是徐州民间特有的面点,历史悠久。徐州一直流传着一首民谣:“圆圆小饼径尺长,根根馓条黄脆香。外软里酥饼卷馓,送与抗金英雄尝。”
烙馍制作的炊具是直径尺余的铁鏊子、一根枣核式的擀面轴、一根扁竹劈子。馍的食法多种多样,不仅可卷荤裹素,还可用蔬菜或其他馅料做成菜合。若用两张烙馍,中间放上葱花油盐、鸡蛋做成油馍更是美味可口。如在和面时加进芝麻,放入糖或盐烙成半熟的馍,放入油锅中炸至金黄,吃起来更加香脆可口,别具风味。用绿豆面做成烙馍,用羊肉汤或丸子汤煮馍,则是徐州一带别具特色的吃法。
alt=Sizuka的厨房v:shapes="_x0000_i1110"> Sizuka
Materials
面粉(白面)
工具:铁鏊子、擀面轴、竹劈子
徐州烙馍的做法
1. 先和面,稍软一点,醒30分钟左右;揉面,揪成小面剂儿;
360doc
2. 用擀面轴将面团擀成均匀的圆状面皮
3. 小火把铁鏊子加热,用擀面轴将擀好的皮子平铺在铁鏊子上
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4. 面皮受热有起泡现象时即用竹劈子挑起翻面
5. 两面都略黄有淡淡胡点即熟可以用竹劈挑起,平摊在馍框里
360doc
Tips
烙馍的吃法多种多样,可以根据自己的喜好选择或自创:
1、烙馍卷馓子,里面脆,外面软,有劲道,喷香十足。素饼店也有加上少许黑咸菜、青椒调味的。(主图即是烙馍配馓子)
2、小孩子会拿它卷些白砂糖吃,味道很可口。
3、卷菜吃:醋溜土豆丝儿,咸鸭蛋、卷的时候盖住一端,不会流出汤水。辣椒炒鸡蛋,煎上一锅辣椒疙瘩,用烙馍卷着吃。
4、汤泡馍:羊肉汤泡馍,比正宗泡馍要容易消化,但容易泡烂。只能蘸汤吃。其它汤料也可以。
5、烙馍卷烤羊肉串:烙馍还成了烧烤摊上一道必不可少的吃食。酒喝至酣时,要上几张烙馍,卷上几串羊肉串,大口吃着,使劲嚼着,非常带劲。
油烙馍的做法
360doc
material:
面粉两杯、水一杯、酵母3g、葱花,五香粉,盐少许
practice:
1、两杯面粉一杯水3g酵母揉成面团
2、发酵至两倍大
3、发好的面团揉匀
4、面板上撒少许干面粉,把面团擀成薄面片
更多:http://www.51240.com/
5、撒上葱花,五香粉,少许盐摸匀
6、卷起,切成均匀的面卷,用手压成1cm左右的长方形面饼、
7、锅内烧热油,两面烙至金黄,鼓起即可!担心不熟还可以洒少许水盖盖焖一下!
360docimg_94_
一种面团两个饼(水烙馍旱烙馍)
4
2012年12月25日作者: jessicamao
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360docimg_95_
· 菜系: 其它西餐
· 工艺: 面食
· 口味: 家常
· 难度: 中级
· 烹调时间: 60-90分钟
· 人数: 1人份
· 价格: 8.0元
· 360docimg_96_水 适量
· 360docimg_97_盐 2克
· 360docimg_98_酵母 3克
·360docimg_99_ 中粉300克
一种面团两个饼(水烙馍旱烙馍)的做法
· 11、所有材料混合,揉成团至光滑,发酵一小时
· 22、取三分之一的面团(图一),搓成条,切成等份(图二),然后擀圆薄饼,(图三图四)
·
· 33、旱烙馍做法:圆饼放入预热的平底锅,锅里面不放油,锅中热度要高,这个饼放进去就会熟,然后翻面,不要烤时间太长,高温正反来回在翻一次,就出锅,时间太长饼会干,不容易卷.出锅后就是(图六)
· 44、水烙馍的做法:蒸锅里烧开水后,把擀好的生圆饼放进去蒸,第一个颜色变了,在继续放第二个,第二个蒸一会变色后继续放下一个,等最后一个蒸熟,所有饼可以一起出锅,注意一定是等前一个熟了,也就是颜色变成透明色,在放下一个,这样所有饼一起出锅也不会沾.
·
· 55、无论水烙馍还是旱烙馍都可以卷菜吃或者肉都可以,我旱烙馍卷了炒熟的胡萝卜条,还有生黄瓜条和培根.水烙馍可卷炒的绿豆芽或者土豆丝,味道好极了.
美食背后的故事
妈妈一直喜欢做的面食,今天包包子剩余了一些面,就拿来做了.
Tips
· 心得:旱烙馍一定要保持软度,才容易卷菜,水烙馍热的时候软软的很好吃,冷的时候有点硬,可以切成丝炒着吃.
· 项?
END
Precautions
· 请勿随意转载,如有什么问题,欢迎来问撒。

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