Introduction: This dish is the most nourishing in autumn! 1 yuan per pound. Buy dozens of pounds without putting the refrigerator or burying soil. It will be fresh all winter. Make buns and make and make very fragrant!
"A meal and one meal, my heart has something to live in. Firewood, rice, oil and salt, love has something to rely on. Watch the flowers bloom in a quiet place, and enjoy three meals and four seasons slowly." Hello everyone, I am Xiaofeng, who loves food and life, even more. The four seasons are reincarnated, spring blossoms and autumn fruits, spring sowing and autumn harvesting, autumn is the harvest season. In our Shandong, there are not only cabbage, , radish, sold in the streets, but also green onions sold in the car.
Onions are indispensable seasonings in life. Autumn is the most fertile and cheapest season, and everyone can afford it for one dollar per pound. " Qimin Yaoshu " says: There are two types of onions in winter and spring, including green onions , wooden onions and mountain onions. Don't have green onions in February, don't have green onions in June, don't have green onions in summer, and make them small onions in winter, and make them large in winter, so onions in autumn and winter are called green onions. It is rich in protein , carbohydrates and other vitamins and minerals, which are of great benefit to the human body. As the old saying goes, "Eat onions frequently, and people will be relaxed."
000 green onions are everywhere in our food industry. Before stir-frying, chop the onion and ginger and stir-fry it, and then add other vegetables or meat to stir-fry it, commonly known as "sautéing"; or when making clear soup noodles or beef noodles , sprinkle some green onions after the noodles are served, which not only increases the base flavor and adjusts the color; or when using scallions to wrap buns or cook them in hot pot, it is very fragrant.
[Scallion pork buns]
1. A piece of pork, cut the fat and lean meat into small diced meat, and there is no need to chop it into filling. It will taste better when making scallion pork buns. Then add oil in the pan, add fat diced meat and stir-fry it after the oil is hot. After frying the fat in the fat, add 2 spoons of soybean paste. After continuing to stir-fry, add appropriate amount of pepper, salt, light soy sauce and pepper powder to season. After stir-frying, pour it into the cut lean meat diced meat, stir well again, and then put it in the refrigerator to refrigerate and marinate for 30 to 60 minutes.
The purpose of this is: 1. Remove the fishy and flavor of the diced meat; 2. Refrigerated marination can solidify the oil and soup, so that the water will not come out when wrapped, but when eaten, it will be fresh and fragrant. In addition, making scallion buns and soybean paste is also essential.
2. Peel and wash the scallions and cut them into scallions, then put them into the marinated diced meat and stir evenly.
3. The bag should be doughed. The dough should be kneaded more and the air in the dough should be doughed. After kneading it for a longer time, the steamed bun skin will be more delicate and smooth; then wrap it according to your usual techniques.
4. Steamed buns must be waxing twice, so that the steamed buns will be soft and delicious. The correct way is: put the buns in the steamer, leave a certain space between the buns, and then cover the pot without turning on the fire. Turn on the fire for about 20 minutes after the second waxing is about 20 minutes; heat the pot until it is gale and continue to steam for 15 minutes, and the buns will be cooked. Turn off the heat at this time, do not rush to open the lid of the pot first, continue to simmer for 3 to 5 minutes before turning on the pot, which can prevent the buns from shrinking and collapse.
[Singing Pork is Roasted in Fire]
1. Cut the pork into diced meat, remember not to chop it into meat filling. Add 2 spoons of soybean paste to the cut pork. A little tastes very fresh. After stirring the appropriate amount of five-spice powder, marinate for 20 minutes;
2. Wash the scallions and cut them into scallions, put them into the marinated diced pork, add appropriate amount of vegetable oil, stir evenly and then add appropriate amount of salt, mix well again, and the filling is ready. The purpose of adding oil first and then salt is to lock in the moisture in the scallions, and water will not come out when wrapped.
3. Bring onions to heat and cook them in a fire, and you need to use dough. The dough should be exhausted until it is delicate and smooth, then roll it into long strips and divide it into equal-sized dough. Knead each dough again, roll it into a slightly thicker and thinner pie crust in the middle, wrap it into a round bun shape. You must pinch it tightly to prevent juice from leaking when frying.
3, electric baking pan preheat and brush oil, put the wrapped cake embryo in, the sealing area should be facing up, gently press it, brush a layer of oil on it, cover the lid and press the pie key. Fry both sides until golden brown. The pancake crust will rebound quickly, fluffy and soft, and then "burn onion" is ready.
fragrant pork scallion buns and scallion meat cooked in a fire, it is really so fragrant and delicious! However, in winter, I really don’t want to make green onions, so I buy dozens of kilograms of green onions cheap in autumn and store them. It can be eaten for a whole winter. It’s really convenient to eat them as you eat them. So how should I store green onions? Don’t put the refrigerator or bury the soil. It’s fresh all winter. Let’s see how to make it:
1. Remove the dried skin and dead leaves from the bought bundles of green onions first, especially rotten green onions, otherwise it will contaminate other green onions. Then cut the roots shorter. The purpose is to prevent the moisture from evaporating too quickly during storage, resulting in hollowness. Next, open the bundles of green onions and spread them in the sun for 2 to 3 days to dry the skin completely. In this way, the dry skin during storage can lock in the moisture inside the green onions, so that the roots will not be hollow or rotten.
2. We will tie up the dried green onions again and spray a little water on the roots. Don’t be too much, keep the roots moist, then put them in a bag and put them in a cool and ventilated place. Spray water every three or five times. It is very convenient to eat as you eat. It will not be empty or rotten until next spring.
Autumn This vegetable is the most nourishing! It is just green onions, which cost only 1 yuan per pound. If you buy dozens of pounds, you won’t put them in the refrigerator or bury soil. It’s fresh all winter, and it’s very fragrant when you make buns and make them hot! If you also like to eat green onions, you might as well give it a try, it can save a lot of money in winter! I am Xiaofeng. If you like the food shared by Xiaofeng, don’t forget to follow the foodie Fengzi!
This article is original by Foodie Fengzi. Welcome to follow and communicate with you to benefit everyone. There must be my teacher when we walk together~
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