A list of the contents of this article:

The practice of steaming Yuanbao, how to cook delicious food, steaming Yuanbao's home routine

Add cold water to the steamer, put it in the steamer and cover it with steaming cloth. Put the wrapped treasure on the steamer, cover the pot and steam over high heat for 15-20 minutes until the treasure is fully steamed. Out of the pot to enjoy: take out the steamed treasure, cool it slightly and then eat it. Soft skin stuffing tender, fragrance to the nostrils, let you endless aftertaste. Cooking Tips: when fermenting dough, keep the environment warm, which is good for yeast fermentation.

Main ingredients: flour 1000g, pumpkin 500g, yeast 2g. The pumpkin slices are steamed in a steamer. Steamed pumpkin into flour, yeast live into dough to wake up. Wake up the dough. The waking noodles are cut into long strips, cut into the same section, press the two ends of the noodles with your hands in the shape of a flat head, press the two ends into stripes with a fork, and connect the two ends to form more than a treasure. Wrapped gold jewellery. Steam over high heat for 25 minutes.

[making inner stuffing]: dice the potatoes, onions and carrots, cut the curry into pieces, put them all in the Datong electric cooker and steam them in a cup of water. After the electric pot jumps up, press it into mud with a spoon while it is hot and stir well. [integer 1]: the dough fermented for the first time is divided into 12 small dough on average and rolled round. Each dough is about 43-45g.

10 quail eggs, 300 grams of pork belly, oil, sugar, shredded onions, minced ginger, soy sauce, cooking wine, salt. Boil the eggs until they are two or three ripe (two or three minutes after boiling), remove them and stir with cold water, peel and set aside. The pork belly is cut into small pieces and set aside. It is easier to taste if the meat is cut smaller.

Take out the noodles, knead them into garden strips (hint: cut less first), cut them into squeezes of average size, roll out dumplings wrapped in garden slices, put water in the pan, boil them, and put them in a steamer. About 15-20 minutes. (if it's meat stuffing, wait a minute) mix the sauce and add salt, chives, spicy seeds, thirteen spices, vinegar and sesame oil.

Methods wash a handful of rice, remove it and control it to dry and set aside. Boil water in the two pots, put the rice just washed into the pan, stir-fry until yellow and change color, put the rice on the board when the rice is hot, crush it with a rolling pin and set aside. Soak three handfuls of pepper in water for a while. Cut the spring onions into sections and the ginger into slices.

How to make delicious stewed wax gourd with Yuanbao shrimp

Peel the wax gourd and cut it into thicker slices. Heat the oil in the pan and stir-fry with ginger, garlic and chili peppers. Stir-fry with shrimp. Add sliced wax gourd and stir-fry until translucent. Pour in warm water and simmer over medium heat until the wax gourd is soft and rotten. Done.

First of all, we need to prepare fresh Yuanbao shrimp and wax gourd, shell and wash the Yuanbao shrimp and set aside. Then, wash the wax gourd, peel and inside the seeds, cut into small pieces and set aside. Put the right amount of oil in the wok and cook until 60% hot, stir-fry the prawns until discolored, remove and set aside. Then, put the right amount of oil, ginger slices and green onions in the same frying pan, stir-fry the wax gourd pieces in the wok over medium heat, stir-fry for about 2 minutes and then add the right amount of water.

A delicious cooking method is to stew thawed Yuanbao shrimp with wax gourd, which can not only keep the shrimp delicious, but also add fragrance to the wax gourd. Preparation before cooking includes the preparation of raw materials such as wax gourd, salt, ginger, garlic, pepper, dried pepper and blending oil. Peel the wax gourd and cut it into moderate slices so that it can be heated evenly when cooking.

Step to prepare the ingredients, wash and cut the shrimp, cut the back and use a toothpick to remove the sand thread. Step vermicelli cut short. Step: wash the vermicelli in warm water for about 10 minutes and spread it on the plate. Step to put the shrimp on top of the vermicelli. Cut the green and red pepper, garlic and ginger into pieces. Put the oil in the pan and add half of the garlic. Stir-fry over low heat, stir-fry until golden, then add the other half of the garlic to stir-fry the fragrance.

Yuanbao shrimp after thawing, must be cooked before you can eat, can be made into wax gourd stewed shrimp. Prepare raw materials: 390g wax gourd, right amount of salt, right amount of ginger, right amount of garlic, right amount of pepper, 1 dried pepper, right amount of blending oil, 10 shrimp wax gourd peeled and cut into thicker slices. Heat the oil in the pan and stir-fry with ginger, garlic and chili peppers. Stir-fry with shrimp. Add sliced wax gourd and stir-fry until translucent.

What's the name of a cold dish as crispy as Yuanbao?

1. The wealth is rolling in. Rich Yuanbao belongs to cold dishes / mixed vegetables, the main raw materials are carrots, ham, there are carrots, ham pickled.

2. Auricularia auricula is actually dry undaria pinnatifida. Fresh undaria pinnatifida is green and dark green near black after drying and dehydration. Water will quickly absorb and expand, the hair system is generally soaked in warm water, with more than 40 degrees who 3-5 minutes, generally can be made to 12-15 times, the higher the multiple, the better the quality of the vegetables with uniform leaf thickness.

3. Rice cake is a cake steamed with rice and then processed. It is also one of the traditional foods in our country. In ancient times, it is said that rice cake is derived from preventing the hungry animals from devouring children. The implication of eating rice cake during the Spring Festival now means that it is high year after year. Pray for children's body to grow taller year after year and grow healthily and happily.

4. Tangyuan-the breakfast tangyuan on the first day of the Lunar New year must have a more special meaning. Its intention is: everything goes well and the whole family is reunited. Noodles-long noodles, also known as longevity noodles, eat longevity noodles on the first day of the Lunar New year, which means "long life" and wish a hundred years of longevity. Many old people still maintain this custom. Chicken soup-drinking chicken soup on the first day of the Lunar New year symbolizes "peace".

5. Dumplings, dumplings were sacrificial foods in ancient China, but their shape is very similar to Yuanbao and has the good intention of attracting wealth. Chicken, chicken is the most common poultry in Chinese families, and its sound is the same as auspicious, so many people think that eating chicken is like bringing auspicious home, and in some dialects, chicken also means home, and eating whole chicken means family reunion.

6. As the ancients said, "the taste of fish is the taste of hundred flavors". Fish is rich in protein, not greasy or greasy. Adults and children eat more fish, which not only strengthens nutrition, but also helps to enhance physique and intelligence. More importantly, the homophonic "Yu" of fish means that there is a surplus, and silver carp means that there is more than one year after year, more than wealth, more than auspiciousness.

Shaoxing Yuanbao cuisine

1. The unique flavor of Shaoxing Yuanbao dishes comes from its meticulous ingredients and cooking process. The main ingredients include front toes of pigs. 4 to 5 are recommended to add rich meat to the dishes. The amount of Shaoxing wine required is 3x4 cups, which will bring unique Shaoxing wine aroma to the dishes. The amount of monosodium glutamate and salt is 1 tablespoon and 1 tablespoon respectively, to make the dishes moderately salty and fresh.

2. Ingredients: 5 pig toes, 4 cups Shaoxing wine, 1 tablespoon monosodium glutamate, 1 tablespoon salt, 4 tablespoons chopped green onion, ginger slices, 2 bowls of broth. Practice: scald pig toes with boiling water, remove, add spring onions, ginger slices, water, steam, remove bones, chop them into small pieces; put them in a pot, soak in salt, monosodium glutamate, wine and stock, and then refrigerate for 2 days.

3. Shaoxing Yuanbao is not only the name of a delicious dish, but also the name of an ancient coin.

4. After pickling rape and mustard (snow mustard), you can accompany the meal. If exposed in the sun, the water of the pickles will gradually evaporate, showing amber color, red in the brown, and the aroma of the vegetables can catch the nostrils, which is the famous dried plum vegetables in Shaoxing. Meiganlai roast meat is a famous dish in Jiangsu, Zhejiang and Shanghai, and it is also favored overseas. People in Shaoxing are also good at making sauce.

5. Yuanbao: dumplings, that is, dumplings, represent the meaning of rolling in wealth and attracting wealth. Northerners' New year dishes are absolutely indispensable to dumplings, usually wrapped with copper coins in dumplings, and those who eat coin-stuffed dumplings represent a big fortune in the coming year (my Chinese friend symbolizes coins by wrapping almonds). Demonstration recipe: self-made dumpling skin sour cabbage dumplings, kimchi Pan-Fried Meat Dumplings hair cabbage, hair cake: take its homonym "fat", which means a high rise in wealth.

What is pagoda food?

1. Baizhao pagoda dish is a simple and delicious home-cooked dish, which is characterized by retaining the original taste of vegetables and crisp taste, which is very suitable for next meal. Pagoda vegetable, also known as pagoda vegetable and cabbage heart, is a kind of vegetable with tender leaves and sweet taste.

2. Pagoda vegetable, or mannose seed, formerly known as grass and stone silkworm, also known as "ring of the earth". It belongs to the perennial root plant of Labiatae. The underground rhizome shows a spiral shape, crisp and tender without fiber, which can be used to make pickles. This product is of Chinese origin, distributed in various places and cultivated in low wetlands near water. Stems, leaves and roots can be used as medicine.

3. Pagoda cauliflower, also known as pagoda cauliflower and Roman cauliflower, is a vegetable with rich nutrition and unique taste. It has a unique shape, pagoda-shaped, emerald-green color, not only beautiful, but also delicious. Pagoda dishes can be eaten in a variety of ways, and can be chosen according to individual tastes and preferences.