2. Soak in boiling water to soften, take it out and add ingredients such as soy sauce, vinegar, monosodium glutamate, Chili powder and cooked meat slices. Mix and serve as a cold salad.
3. Soak this product in hot water, soften it and put it into the prepared hot pot to eat.
1. Shred pork belly, pumpkin, onion and ginger, and soak vermicelli for later use;
2. Light the pan and pour in the oil. When the oil is hot, add shredded pork, onion and ginger, stir fry, add a little soy sauce, stir fry pumpkin with high fire, add salt, add vermicelli and continue to stir fry, add chicken essence, sugar and sesame oil to taste and stir well.
1. Peel the pumpkin, clean it or shred it, marinate it with a little salt 15-20 minutes, squeeze out the water and put it in the pot.
2. Soak the vermicelli in warm water, chop it up and put it in the pot.
3. Chop shallots and green onions, put oil in the pot, add the shallots and green onions, fry them on low heat, turn off the fire, then add ginger powder and pepper powder, and then pour in a spoonful of sesame oil and mix well.
4. Cool 3 Pour into a bowl filled with pumpkin and vermicelli and mix well. See if you need to add more salt according to your personal taste and mix well to make stuffing.
5. Knead the secondary fermented dough into long strips and pull them into small doses one by one.
6. Each dose is flattened, rolled thin, wrapped in the prepared stuffing and kneaded into buns.
7. Add cold water to the steamer, spread the drawer cloth, put the wrapped steamed buns into the steamer, don't turn on the fire first, cover the lid, and then wake up 15-20 minutes.
8. It's on fire. First, burn the steamed stuffed bun on a medium-low fire for 65,438+00 minutes (this will make the steamed stuffed bun more awake in the process of gradually warming up with cold water), then cook it on a high fire, steam it for 65,438+00 minutes, and turn off the fire (it is not advisable to steam the vegetarian stuffing for a long time, just boil the skin, otherwise the stuffing will be unpalatable).
9. Don't open the lid immediately after turning off the fire. Steam for 3-5 minutes before uncovering the pot. At this time, you can see the big fat and noisy buns.
Pumpkin, vermicelli 1, milk, broth, cheese 1, mushrooms, minced meat, salt, soy sauce, oil and almonds.
working methods
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1, cut the pumpkin into one sixth and remove the seeds; Soak the vermicelli until soft.
2. Pour the oil in the pot and stir-fry the minced meat, pour some soy sauce to color, and add the mushrooms and stir-fry.
3. Then pour in the milk and stock, and cook the vermicelli on low fire.
4. When the water in the pot is reduced by almost one third, add the cheese slices and salt, and weigh them into the pumpkin after the cheese slices melt.
5. Steam in a steamer for about 20 minutes, the pumpkin will soften, and then sprinkle with chopped almonds for decoration.
1. Soak the vermicelli in soft water, peel the pumpkin and potatoes, and cut them into large pieces like green peppers. Chop the onion, ginger and garlic, and cut the mushrooms into small pieces.
2. Put pepper, onion, ginger, garlic and green pepper into the oil pan, and stir-fry potatoes and pumpkins until they are cooked and fragrant.
3. Add salt, soy sauce and pepper noodles in turn, stir-fry for 1 min, then pour in 2 bowls of water, add mushrooms, cover the pot and stew (stir-fry for 2-3 times).
4. Put the vermicelli into the pot when it is almost out of the pot. When the soup is almost dry, take it out of the pot.