Who knows the practice of putting Chili in dried beancurd in Linqing, Shandong Province?

Method one. Milling: There are two methods of milling: 1. First, soak the flour with fat flour (usually called soda flour), then pour the flour into it and stir it evenly. After 8 hours of proofing, it will be 1 times of the original flour, and then it will not be sour to the alkaline face, but slightly alkaline, and then it will be proofed for half an hour. When steaming, put some vinegar in the pot to avoid steaming steamed bread. Be sure to put the steamed stuffed bun in cold water before electrifying. 2. Flour with yeast (usually the method of quick dough mixing) A. Ingredients: 500g of flour, 3g of baking powder with dry yeast, 5g of soybean oil, 1, warm water (250g-300g), 20g of sugar according to the water consumption of flour. B. Practice: 65438+. Dig a hole. 2. Add warm water and soybean oil to the pit. Copy and knead the dough until it wakes up a little. It takes about 1 hour. 3. After the noodles wake up, make the buns and steamed buns you want to make. Flower roll 4. Put the prepared blank into the drawer. Put cold water into the pot. Then insert electric steaming 13 minutes. (If the steamed bread takes about 30 minutes to 40 minutes, if the flower rolls are steamed 17 minutes. ) 2. Make steamed buns 1 and buy a catty of pork stuffing to make jiaozi (mutton and pork stuffing). Add soy sauce, sesame oil, vegetable oil, salt and monosodium glutamate (chicken essence) and stir well to get steamed stuffed bun. 2. Sanxian steamed stuffed bun ingredients: 70g flour (two small bowls), 30g pork (half bowl), 5-6 fresh shrimps (chopped into mud), half fried eggs, proper amount of Chinese cabbage (two) and one mushroom and onion (chopped). Practice: Add 1/3 cups of water to onion, ginger and mushrooms, mix cooking wine with shrimp and minced meat, add salt, then mix well and add scrambled eggs. Chop the cabbage and mix well without soy sauce to make buns. Steam steamed bread 15-20 minutes on a warm fire. Soup-filled buns 1: Soup-filled buns do not need yeast and baking powder, and are generally called dead bread. . Put water directly on the noodles and mix evenly until the three lights (hand light, basin light and surface light) ... are actually similar to jiaozi noodles, but different. . 2. Faced with failure ... to a very strong degree (people who have eaten Lamian Noodles should know, but don't use too much force, moderate) 3: Generally speaking, people don't need to say much about the stems and skins ... If the noodles are good, they are trapped ... The ingredients in the soup packets are certain ... Weigh them with a scale (the secret recipe is not much to say ... let's see the amount) ... and then put them in. Put it down like a chrysanthemum. . The skin is thin and thick ... this soup is very greasy ... soft and delicious ... Sanwei steamed stuffed bun raw materials: refined flour 250g, flour fertilizer and alkali, fresh meat stuffing 100g, sand washing stuffing and sugar stuffing. Production method: add flour fertilizer and warm water to refined flour and knead well. After fermentation, add alkali and knead well for later use. Wash adzuki bean, cook it, knead it into paste, add sugar and oil to make sand washing stuffing, chop pork into minced meat, add salt, monosodium glutamate, pepper, chopped green onion and sesame oil, and mix well to make meat stuffing. Knead the kneaded dough into 12 thick strips, each of which weighs about 0 g. After flattening, wrap it with meat stuffing, bean paste stuffing and white sugar, knead it into 18 fold wrinkles, eat 4 points of red water with chopsticks at the end, and steam it in a cage. Flavor features: beautiful appearance, sweet and sour, salty and light, fresh and refreshing. Technical essentials: The dough must be properly added with alkali to make "big yeast". Steamed spareribs and steamed buns are China people's favorite traditional convenience foods. In the north, pork and green onions are the most common fillings, followed by mutton, leeks, bean paste, mushrooms and Chinese cabbage. The most famous is Tianjin Goubuli. Among southern steamed buns, there are crab meat and crab yellow steamed buns. As for kaifeng soup dumplings, Chongqing Guanshengyuan egg yolk buns, Nanxiang steamed buns and Chengdu steamed buns, etc. They have their own characteristics and various kinds. This steamed stuffed bun introduced below may be little known, but it is unique and has a unique flavor, which makes us find a new feeling from many steamed stuffed buns. Delicious pork ribs buns are generally like this: wash fresh pork ribs, control the moisture, and then chop them into small pieces. Marinate with soy sauce, salt, cooking wine, onion, ginger and monosodium glutamate for three to four hours. With warm water and instant noodles, knead the noodles evenly and thoroughly. Wait until the surface wakes up and bubbles. In addition, prepare lentils (or other vegetables), remove the old tendons, wash them, steam them in a whole cage on the ground, cool them and chop them up. Pork ribs and steamed stuffed buns are all ready, each stuffed with a small piece of pork ribs and a little lentil stuffing. The wrapped steamed bread should be steamed with low fire for a few minutes, and then steamed with high fire for 25 minutes. After steaming, don't be too busy to open the lid. It's better to be stuffy for a while. As soon as the lid was opened, a fragrant smell came to the nose, which made people salivate and greatly increased their appetite. Delicious pork ribs steamed stuffed bun, fat but not greasy, never tired of eating. China is a country of delicious food. The original ordinary food, after being explored and cultivated by a willing heart, will be refreshing, and there is another delicious food on our table. If you are interested, you might as well try it according to this introduction. If you are interested, open a delicious sparerib steamed stuffed bun shop, which is as famous as Nanxiang steamed stuffed bun. Goubuli steamed stuffed bun material: 750g flour, 500g clean pork, 5g ginger, 422ml soy sauce 125g water, 625g clean onion, 60g sesame oil, a little monosodium glutamate and an appropriate amount of alkali. Practice: 1. Match pork according to the ratio of 3: 7. Wash and chop the cartilage and residue of the meat to make diced meat of different sizes. In the process of mixing meat, add a proper amount of Jiang Shui, and then add soy sauce. The purpose of serving soy sauce is to adjust the salinity, and the dosage of soy sauce should be flexible. When serving soy sauce, add a little at a time, so that the soy sauce can be completely integrated into the meat. Wait a while after serving soy sauce. If you can put it in the refrigerator for a while, it is best to add water immediately. Add a little water several times, or the stuffing will be easy to make soup. Finally, add monosodium glutamate, sesame oil and chopped green onion and stir well. (Put sesame oil on chopped green onion in advance). 2. After making the dough, divide it into 20 grams of pills. 3. Roll the powder evenly and roll it into a round skin with uniform thickness and appropriate size. 4. Support the skin with the left hand, insert the stuffing with the right hand, and tuck 18-22 pieces. When pinching the bag, the thumb should be forward, and the thumb and forefinger should be folded at the same time. When closing the bag, it should be pressed well, and there should be no bumps in the mouth of the steamed stuffed bun. 5. Steam steamed bread for 4-5 minutes. Sauced meat steamed stuffed bun sauce meat stuffing material: 1, fresh meat foam (or lean meat is slightly cooked and diced) 2, diced onion 3, sweet noodle sauce 4, chicken essence, sugar, salt: 1, put oil in the pan, stir-fry the meat foam until the oil temperature reaches 70%, and then add sweet noodle sauce, sugar and a little salt. 2. Take out the fermented dough and exhaust it (see the making of flower rolls for the detailed making process of dough), knead it into strips and divide it into small dough; 3. Roll the dough into dough, wrap it with stuffing, seal it, put it in a steamer, put it in a cold water drawer and steam it over high heat until the water boils, then steam it over medium heat for 10 minute. Crispy steamed stuffed bun is a special pastry in Yunnan. It is called crispy skin because the finished skin has layers and openings, and the layers are like crispy skin. The main reason is that the dough making process is somewhat different, and the stuffing can be made sweet or salty. Ingredients: crust: flour (usually including jiaozi and steamed buns), liqueur (with rice and soup) and lard (big oil). Stuffing: fat hind leg meat, mushrooms, onions, soy sauce, sugar and salt. Practice: skin: dough-based, without yeast, made of sweet wine, so that the finished skin has a natural sweetness; Flour can be mixed enough without once. You can ferment a small part of the dough first, and then make the dough that needs fermentation. You can use 1 to make "old flour", take 2 tablespoons of flour and boil a small pot of water to make the dough uniform. After the water is boiled, place it until it is not too hot, pour 1/3 water into liqueur and mix well, then mix liqueur with flour and mix well; If the water is not enough, you can add it slowly. This is only the first step in making dough. You can make less first, and then add it according to the amount after the flour is fully fermented. The flour is kneaded into a ball, and there are no flour particles on the surface. Put it in a pot, cover it and put it in a warm place. If you have heating at home, you can put it next to the heating or in the sun at night, but you should avoid the flour being directly blown away by the wind. Crispy steamed stuffed bun, a famous high-temperature snack in Yunnan, is usually fermented at night and successfully fermented at noon the next day, so you can clearly see the honeycomb fermented noodles of dough. If the temperature at home is very low, it will take a long time. If you can't master it well, you can also use baking powder, which is really helpless. 3, you can take a good dough, add a proper amount of water, flour and make a smooth and soft dough, and let it stand for about 5 minutes, which is the skin of the steamed stuffed bun. Filling: 1, the fat and thin hind leg meat is cooked in the pot until it is 8 minutes cooked, and then taken out to cool for later use; 2. After the dried mushrooms are soaked, drain the water and cut into cubes, and cut the onion into powder. The previous meat was also cut into fat or even diced; 3. Add a little base oil to the wok. After heating, pour the three fillings into the wok together, add 2-3 tablespoons of soy sauce, and then color and leave fragrance. Add 1 teaspoon sugar and appropriate amount of mushroom water. It is best to have a little soup at the bottom of the filling. You can add a little salt according to your taste, because the steamed stuffed bun skin is salt-free, and then you can pack it. Bao: Roll out the dough as thin as possible, and then don't put a layer of lard on it. This is the key to layering, and then slowly roll it into strips while pulling, so that the thinner the dough, the more obvious the final layering will be. After rolling into strips, you can pull them up by hand and knead them into round skins with thin sides and thick middle, without using a rolling pin. Inside the steamed stuffed bun skin is soup with stuffing, which is very fragrant and can be eaten with porridge. If your mouth is heavy, you can dip it in soy sauce, vinegar, sugar and oil pepper, which is also very refreshing. Note: 1. If the dough is made of yeast, it is suggested to add a little edible alkali at the end of the dough, which can neutralize the yeast and make the finished product taste sweeter. There must be more alkali than the thumb nail cover, and it must be rubbed very evenly, otherwise yellow spots will appear in the finished product. Alkali must be added in a proper amount, too much, and the dough will eventually become jute. The test method is to tear a small ball of flour, add alkali and cook it on the fire without sticking to the teeth. 2, stuffing, this is a more traditional salty practice, but also a very classic sweet stuffing, the general practice is: ham (preferably cloud legs) cut into cubes, add the same amount of sugar, mix well, but the bun skin must be wrapped tightly, because the sugar will easily flow out after heating, this is the famous sugar leg steamed stuffed bun. Pork fennel bag material: 3 cups of medium gluten flour, 0.5 cup of 65438+ water, 5g of yeast, pork stuffing, fennel, chopped green onion, sesame oil, salt and spiced powder. Methods: 3 cups of medium-gluten flour, 65,438+0.5 cups of water and 5 grams of yeast were mixed into soft dough, which was put into a container and covered with a cage cloth for fermentation for 2 hours. Mix the spiced powder evenly. 3. Knead the dough evenly and divide it into uniform dough. I divided it into six pieces, and each piece of dough was kneaded evenly. 4. Sprinkle a thin layer of flour on the panel, roll it into a cake with a thick middle and a thin periphery, put the stuffing on it, hold the dough with your thumb, and start to fold the skin evenly with your index finger. Put it away and press it (the denser the pleats, the better). 5. Put the semi-dry cage cloth on the steamer and put it away. The method of eating steamed stuffed buns: 1, mung beans and corn are melted, and the back of the knife is cut several times; Dice the cheese and red bell pepper. 2. Cook and chop the homemade sausage, then cut some green garlic and ginger, add some Korean hot sauce, add rice balls, add some salt, white pepper and beef powder and mix well. 3. Steam the rice and glutinous rice at the ratio of 4: 1, put plastic wrap on the chopping board, spread some rice and put the mixed ingredients. 4. Lift the plastic wrap and wrap it into balls.