Don't put steamed buns directly in the refrigerator! I teach you a few tips: You can eat them during the Chinese New Year
In a blink of an eye, the beginning of winter is coming again, and the weather is getting colder. If people want to have a cold-resistant and healthy body, of course, they must have a good eating habit. They must eat three meals a day!
If you want to be healthy, you must not lose staple food! The staple food we are going to talk about today is pasta. As the name suggests, pasta is made of flour, such as dumplings, steamed buns, buns, etc.
But in the north, it is impossible to want to eat dumpling steamed buns in the morning. It is too late to steam it in the morning, so many people will make more and store it in the refrigerator. But do you know how to save flour-based food?
Today I will share with you the way to preserve the food below!
1. Dumplings
Here we will take pork and cabbage filling as an example.
Preparing ingredients: cabbage, pork, onion, ginger, garlic, eggs
Preparation method:
1. Chop the pork into a meat paste, soak the onion, ginger and garlic in hot water for a while, then pour the water into the meat foam, add light soy sauce, salt and sugar, and stir evenly;
2. Chop the cabbage, squeeze out the moisture, and add it to the meat filling;
3. Stir the two well and make an egg;
The skin of the dumplings can be rolled by yourself, the ratio of water to flour is 2:1, and an appropriate amount of salt is added.
After the dumplings are packed, there are two ways to eat them:
1. You can boil dumplings in a pot and steam , and then take out one by one and let cool . Then, next time you eat, take it out and put it on the oil pan and fry it in oil ;
2. Take out the raw dumplings that you can't finish, put them on the drawer of the refrigerator with a layer of plastic wrap, then drain the dumplings one by one, put them in the refrigerator and freeze them . After the freeze, take out the dumplings and divide them into several portions, according to the amount you eat at each meal. This is hygienic and convenient, and will not stick together and freeze them, and will cook them apart the next time you eat them.
2. Steamed buns
"Mantle buns" have slowly become the staple food on people's tables, because steamed buns can be preserved, and the soup is dipped in the soup, and the soup is sucked into the steamed buns, which tastes better.
But you can’t eat steamed buns at a time, as this is too troublesome, so many people will make more steamed buns at a time and put them in the refrigerator to freeze them, which makes it more convenient to eat. Learn a few tricks. The frozen steamed buns are as delicious as those that are freshly steamed.
1. When making steamed buns, use warm water to mix yeast, , etc., can better stimulate the fermentation ingredients in the yeast, and make the steamed buns ferment softer, so that they will not be too hard after freezing.
2. When making noodles, can add a little cooked oil to the flour , and the flour will be more moisturized, preventing the flour from drying on the surface and making the taste softer, softer and more delicate.
3. After fermenting once, do not rush to steam it in the pot. Second, put the steamed buns in the pot and cover it with a lid. fermented again for 15 minutes . You will find that it is much larger than when you put it in. Then, after boiling water, put it in the pot and steam it for 30 minutes.
4. Turn off the heat of steamed buns, , wait for 3 or 5 minutes to open the lid to wake up for a while, then take it out and cool it down until it is cool, because the hot ones will be placed directly in the refrigerator, which will cause water vapor, so that the steamed buns will collapse.
5. The cool steamed buns cannot be frozen together at once. You can wrap each steamed bun with plastic wrap , and then store it in several bags and freeze it separately according to the amount of each meal at home. In this way, you can eat a little and take a little without secondary contamination.
6. The steamed buns taken out of the refrigerator cannot be steamed directly in the pot. They must be thawed naturally first so that the steamed buns will not crack, just like those that are now wrapped.
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