CN113826813A - Screwdriver bag and preparation method thereof - Google Patents
Screwdriver bag and preparation method thereof Download PDFInfo
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- CN113826813A CN113826813A CN202111109151.7A CN202111109151A CN113826813A CN 113826813 A CN113826813 A CN 113826813A CN 202111109151 A CN202111109151 A CN 202111109151A CN 113826813 A CN113826813 A CN 113826813A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 235000013312 flour Nutrition 0.000 claims abstract description 29
- 235000013372 meat Nutrition 0.000 claims abstract description 26
- 150000003839 salts Chemical class 0.000 claims abstract description 25
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 24
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 24
- 241000756137 Hemerocallis Species 0.000 claims abstract description 24
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 24
- 239000011425 bamboo Substances 0.000 claims abstract description 24
- 239000003921 oil Substances 0.000 claims abstract description 24
- 235000019198 oils Nutrition 0.000 claims abstract description 24
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims abstract description 22
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims abstract description 22
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims abstract description 22
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 22
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 22
- 229930006000 Sucrose Natural products 0.000 claims abstract description 22
- 235000013527 bean curd Nutrition 0.000 claims abstract description 22
- 239000000203 mixture Substances 0.000 claims abstract description 22
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 19
- 241000237858 Gastropoda Species 0.000 claims abstract description 15
- 241000237502 Ostreidae Species 0.000 claims abstract description 14
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 14
- 235000020636 oyster Nutrition 0.000 claims abstract description 14
- 235000015067 sauces Nutrition 0.000 claims abstract description 14
- 240000004584 Tamarindus indica Species 0.000 claims abstract description 11
- 235000004298 Tamarindus indica Nutrition 0.000 claims abstract description 11
- 238000004898 kneading Methods 0.000 claims abstract description 11
- 235000021332 kidney beans Nutrition 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 241001330002 Bambuseae Species 0.000 claims description 22
- 238000005520 cutting process Methods 0.000 claims description 15
- 239000006260 foam Substances 0.000 claims description 15
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 12
- 238000009413 insulation Methods 0.000 claims description 10
- 238000004321 preservation Methods 0.000 claims description 10
- 229920000742 Cotton Polymers 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 2
- 241000233866 Fungi Species 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 2
- 244000082204 Phyllostachys viridis Species 0.000 abstract 2
- 235000008429 bread Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 244000057214 Stachys sieboldii Species 0.000 description 1
- 235000005116 Stachys sieboldii Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Confectionery (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a Chinese cabbage packet and a preparation method thereof, wherein the Chinese cabbage packet and the preparation method thereof comprise the following compositions: 500 g of flour, 4 g of yeast, 4 g of pickled bean curd, 50 g of white sugar, 500 g of tamarind bean curd, 500 g of sour bamboo shoot, 250 g of agaric, 200 g of day lily, 150 g of spiral meat, 100 g of fried bean curd stick, 50 g of oyster sauce, 25 g of refined salt, 250 g of edible vegetable oil, 30 g of chili oil and 500 g of clear water, mixing the flour and the pickled bean curd, adding the white sugar and the yeast into the clear water for dissolving, adding 5 g of the refined salt into the mixture, adding the mixture into the mixed flour twice, kneading the mixture into pure smooth and bright dough, and fermenting the dough for about 30 minutes for later use. According to the invention, the snail meat is used as a raw material, and the thin wrapper and the thick dribbling of the Chinese cabbage prepared from flour, yeast, baking, white sugar, sour kidney beans, sour bamboo shoots, edible fungus, day lily, snail meat, fried bean curd sticks, oyster sauce, refined salt, edible vegetable oil, chili oil and clear water can stimulate the appetite of people, and the Chinese cabbage steamed stuffed bun has the advantages of optimal edible taste, convenience for making, simple process, low cost and easiness for processing.
Description
Technical Field
The invention relates to the field of a formula of a steamed bun stuffed with Chinese cabbage, and particularly relates to a steamed bun stuffed with Chinese cabbage and a preparation method thereof.
Background
Steamed stuffed buns, which are called steamed bread, are staple food with strong satiety, are traditional food, and are also indispensable food in life of people, the steamed stuffed buns are made of flour and stuffing, meat stuffing or plain stuffing, the made steamed stuffed buns have a plurality of thin wrappers and stuffing, are soft and delicious, and can be made into various patterns.
Disclosure of Invention
The invention aims to overcome the defects in the prior art, and provides a steamed stuffed bun stuffed with Chinese cabbage and a preparation method thereof, which can effectively solve the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme: a Chinese cabbage bun and a preparation method thereof are disclosed, wherein the Chinese cabbage bun and the preparation method thereof comprise the following compositions: 1000 g of flour, 2-8 g of yeast, 3-10 g of baking soda, 20-80 g of white sugar, 800 g of tamarind 200-.
Preferably, the steamed bread with Chinese cabbage and the preparation method thereof comprise the following compositions: 500 g of flour, 2 g of yeast, 3 g of baking, 20 g of white sugar, 200 g of tamarind beans, 200 g of sour bamboo shoots, 100 g of agaric, 100 g of day lily, 100 g of spiral meat, 50 g of fried bean curd sticks, 20 g of oyster sauce, 10 g of refined salt, 10 g of edible vegetable oil, 10 g of chili oil and 200 g of clear water.
Preferably, the steamed bread with Chinese cabbage and the preparation method thereof comprise the following compositions: 500 g of flour, 4 g of yeast, 4 g of baking, 50 g of white sugar, 500 g of tamarind beans, 500 g of sour bamboo shoots, 250 g of agaric, 200 g of day lily, 150 g of spiral meat, 100 g of fried bean curd sticks, 50 g of oyster sauce, 25 g of refined salt, 250 g of edible vegetable oil, 30 g of chili oil and 500 g of clear water.
Preferably, the steamed bread with Chinese cabbage and the preparation method thereof comprise the following compositions: 1000 g of flour, 8 g of yeast, 10 g of baking, 80 g of white sugar, 800 g of tamarind beans, 600 g of sour bamboo shoots, 500 g of agaric, 550 g of day lily, 500 g of spiral meat, 300 g of fried bean curd sticks, 65 g of oyster sauce, 50 g of refined salt, 65 g of edible vegetable oil, 60 g of chili oil and 650 g of clear water.
Preferably, the preparation method of the Chinese cabbage bun comprises the following steps:
preparing a certain amount of flour, yeast, baking, white sugar, sour kidney beans, sour bamboo shoots, agaric, day lily, spiral meat, fried bean curd sticks, oyster sauce, refined salt, edible vegetable oil, chili oil and clear water in advance;
step two, mixing flour and the foam, adding white sugar and yeast into clear water for dissolving, adding 5 g of refined salt into the mixture, adding the refined salt into the mixed flour twice, kneading the mixture into pure smooth and bright dough, and fermenting the dough for about 30 minutes for later use;
step three, cutting sour kidney beans, sour bamboo shoots, fermented agaric and day lily, cleaning, cutting into dicules, frying the dried beancurd sticks, and cutting into pieces for later use;
step four, firstly, adding oil into the pot, frying the prepared snail meat to be fragrant, then adding the pickled beans, the pickled bamboo shoots, the agaric, the day lily and the chili oil, stirring and frying, taking out the fried snail meat, and then cooling for later use;
kneading and exhausting air for the proofed dough, separating 50 g of dough at each position, opening the dough into a circular wrapper by using a crisp stick, wrapping about 20 g of stuffing into the wrapper, extruding into a steamed stuffed bun shape, putting the formed steamed stuffed bun on a steamer, proofing for 30 minutes, and steaming for ten minutes by strong fire;
step six, then can deposit the steamed stuffed bun and sell, deposit when selling summer, can place the steamed stuffed bun in the foam insulation can, and fill up in the foam insulation can and put the cotton cloth, deposit when selling winter, can place the steamed stuffed bun in the heat preservation steam ager, and the temperature control of heat preservation steam ager is comparatively suitable at seventy degrees.
Compared with the prior art, the invention has the beneficial effects that:
according to the invention, the snail meat is used as a raw material, and the thin wrapper and the thin stuffing of the Chinese artichoke prepared from flour, yeast, baking, white sugar, sour kidney beans, sour bamboo shoots, edible fungus, day lily, snail meat, fried bean curd sticks, oyster sauce, refined salt, edible vegetable oil, chili oil and clear water are sufficient in dribbling, can stimulate the appetite of people, and has the advantages of optimal taste in eating, simple preparation process, simple process, low cost and easiness in processing.
Drawings
FIG. 1 is a simplified diagram of a manufacturing process of a steamed stuffed bun stuffed with Chinese cabbage and a preparation method thereof according to the present invention.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
Firstly, preparing a certain amount of flour 500 g, yeast 2 g, baking 3 g, white sugar 20 g, tamarind 200 g, sour bamboo shoot 200 g, edible fungus 100 g, day lily 100 g, spiral shell meat 100 g, fried bean curd stick 50 g, oyster sauce 20 g, refined salt 10 g, edible vegetable oil 10 g, chili oil 10 g and clean water 200 g in advance;
step two, mixing flour and the foam, adding white sugar and yeast into clear water for dissolving, adding 5 g of refined salt into the mixture, adding the refined salt into the mixed flour twice, kneading the mixture into pure smooth and bright dough, and fermenting the dough for about 30 minutes for later use;
step three, cutting sour kidney beans, sour bamboo shoots, fermented agaric and day lily, cleaning, cutting into dicules, frying the dried beancurd sticks, and cutting into pieces for later use;
step four, firstly, adding oil into the pot, frying the prepared snail meat to be fragrant, then adding the pickled beans, the pickled bamboo shoots, the agaric, the day lily and the chili oil, stirring and frying, taking out the fried snail meat, and then cooling for later use;
kneading and exhausting air for the proofed dough, separating 50 g of dough at each position, opening the dough into a circular wrapper by using a crisp stick, wrapping about 20 g of stuffing into the wrapper, extruding into a steamed stuffed bun shape, putting the formed steamed stuffed bun on a steamer, proofing for 30 minutes, and steaming for ten minutes by strong fire;
step six, then can deposit the steamed stuffed bun and sell, deposit when selling summer, can place the steamed stuffed bun in the foam insulation can, and fill up in the foam insulation can and put the cotton cloth, deposit when selling winter, can place the steamed stuffed bun in the heat preservation steam ager, and the temperature control of heat preservation steam ager is comparatively suitable at seventy degrees.
Example 2
Preparing a certain amount of flour 500 g, yeast 4 g, baking 4 g, white sugar 50 g, tamarind 500 g, sour bamboo shoot 500 g, edible fungus 250 g, day lily 200 g, snail 150 g, fried bean curd stick 100 g, oyster sauce 50 g, refined salt 25 g, edible vegetable oil 250 g, chili oil 30 g and clear water 500 g in advance;
step two, mixing flour and the foam, adding white sugar and yeast into clear water for dissolving, adding 5 g of refined salt into the mixture, adding the refined salt into the mixed flour twice, kneading the mixture into pure smooth and bright dough, and fermenting the dough for about 30 minutes for later use;
step three, cutting sour kidney beans, sour bamboo shoots, fermented agaric and day lily, cleaning, cutting into dicules, frying the dried beancurd sticks, and cutting into pieces for later use;
step four, firstly, adding oil into the pot, frying the prepared snail meat to be fragrant, then adding the pickled beans, the pickled bamboo shoots, the agaric, the day lily and the chili oil, stirring and frying, taking out the fried snail meat, and then cooling for later use;
kneading and exhausting air for the proofed dough, separating 50 g of dough at each position, opening the dough into a circular wrapper by using a crisp stick, wrapping about 20 g of stuffing into the wrapper, extruding into a steamed stuffed bun shape, putting the formed steamed stuffed bun on a steamer, proofing for 30 minutes, and steaming for ten minutes by strong fire;
step six, then can deposit the steamed stuffed bun and sell, deposit when selling summer, can place the steamed stuffed bun in the foam insulation can, and fill up in the foam insulation can and put the cotton cloth, deposit when selling winter, can place the steamed stuffed bun in the heat preservation steam ager, and the temperature control of heat preservation steam ager is comparatively suitable at seventy degrees.
Example 3
Preparing a certain amount of 1000 g of flour, 8 g of yeast, 10 g of baking, 80 g of white sugar, 800 g of pickled beans, 600 g of sour bamboo shoots, 500 g of agaric, 550 g of day lily, 500 g of spiral meat, 300 g of fried bean curd sticks, 65 g of oyster sauce, 50 g of refined salt, 65 g of edible vegetable oil, 60 g of chili oil and 650 g of clear water in advance;
step two, mixing flour and the foam, adding white sugar and yeast into clear water for dissolving, adding 5 g of refined salt into the mixture, adding the refined salt into the mixed flour twice, kneading the mixture into pure smooth and bright dough, and fermenting the dough for about 30 minutes for later use;
step three, cutting sour kidney beans, sour bamboo shoots, fermented agaric and day lily, cleaning, cutting into dicules, frying the dried beancurd sticks, and cutting into pieces for later use;
step four, firstly, adding oil into the pot, frying the prepared snail meat to be fragrant, then adding the pickled beans, the pickled bamboo shoots, the agaric, the day lily and the chili oil, stirring and frying, taking out the fried snail meat, and then cooling for later use;
kneading and exhausting air for the proofed dough, separating 50 g of dough at each position, opening the dough into a circular wrapper by using a crisp stick, wrapping about 20 g of stuffing into the wrapper, extruding into a steamed stuffed bun shape, putting the formed steamed stuffed bun on a steamer, proofing for 30 minutes, and steaming for ten minutes by strong fire;
step six, then can deposit the steamed stuffed bun and sell, deposit when selling summer, can place the steamed stuffed bun in the foam insulation can, and fill up in the foam insulation can and put the cotton cloth, deposit when selling winter, can place the steamed stuffed bun in the heat preservation steam ager, and the temperature control of heat preservation steam ager is comparatively suitable at seventy degrees.
The comparison among the example 1, the example 2 and the example 3 shows that the effect of the example 2 is the best, the prepared cabbage wrapper has thin stuffing and enough dribbling property, can stimulate the appetite of people, has the best mouthfeel when being eaten, and has the advantages of simple preparation process, simple process, low cost and easy processing.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (5)
1. The screw dish bag is characterized by comprising the following compositions in parts by weight: 1000 g of flour, 2-8 g of yeast, 3-10 g of baking soda, 20-80 g of white sugar, 800 g of tamarind 200-.
2. The steamed bun stuffed with Chinese cabbage and the preparation method thereof according to claim 1, wherein the steamed bun stuffed with Chinese cabbage and the preparation method thereof comprise the following compositions: 500 g of flour, 2 g of yeast, 3 g of baking, 20 g of white sugar, 200 g of tamarind beans, 200 g of sour bamboo shoots, 100 g of agaric, 100 g of day lily, 100 g of spiral meat, 50 g of fried bean curd sticks, 20 g of oyster sauce, 10 g of refined salt, 10 g of edible vegetable oil, 10 g of chili oil and 200 g of clear water.
3. The steamed bun stuffed with Chinese cabbage and the preparation method thereof according to claim 1, wherein the steamed bun stuffed with Chinese cabbage and the preparation method thereof comprise the following compositions: 500 g of flour, 4 g of yeast, 4 g of baking, 50 g of white sugar, 500 g of tamarind beans, 500 g of sour bamboo shoots, 250 g of agaric, 200 g of day lily, 150 g of spiral meat, 100 g of fried bean curd sticks, 50 g of oyster sauce, 25 g of refined salt, 250 g of edible vegetable oil, 30 g of chili oil and 500 g of clear water.
4. The steamed bun stuffed with Chinese cabbage and the preparation method thereof according to claim 1, wherein the steamed bun stuffed with Chinese cabbage and the preparation method thereof comprise the following compositions: 1000 g of flour, 8 g of yeast, 10 g of baking, 80 g of white sugar, 800 g of tamarind beans, 600 g of sour bamboo shoots, 500 g of agaric, 550 g of day lily, 500 g of spiral meat, 300 g of fried bean curd sticks, 65 g of oyster sauce, 50 g of refined salt, 65 g of edible vegetable oil, 60 g of chili oil and 650 g of clear water.
5. The steamed bun stuffed with Chinese cabbage and the preparation method thereof according to any one of claims 1 to 4, wherein the steamed bun stuffed with Chinese cabbage and the preparation method thereof comprise the following steps:
preparing a certain amount of flour, yeast, baking, white sugar, sour kidney beans, sour bamboo shoots, agaric, day lily, spiral meat, fried bean curd sticks, oyster sauce, refined salt, edible vegetable oil, chili oil and clear water in advance;
step two, mixing flour and the foam, adding white sugar and yeast into clear water for dissolving, adding 5 g of refined salt into the mixture, adding the refined salt into the mixed flour twice, kneading the mixture into pure smooth and bright dough, and fermenting the dough for about 30 minutes for later use;
step three, cutting sour kidney beans, sour bamboo shoots, fermented agaric and day lily, cleaning, cutting into dicules, frying the dried beancurd sticks, and cutting into pieces for later use;
step four, firstly, adding oil into the pot, frying the prepared snail meat to be fragrant, then adding the pickled beans, the pickled bamboo shoots, the agaric, the day lily and the chili oil, stirring and frying, taking out the fried snail meat, and then cooling for later use;
kneading and exhausting air for the proofed dough, separating 50 g of dough at each position, opening the dough into a circular wrapper by using a crisp stick, wrapping about 20 g of stuffing into the wrapper, extruding into a steamed stuffed bun shape, putting the formed steamed stuffed bun on a steamer, proofing for 30 minutes, and steaming for ten minutes by strong fire;
step six, then can deposit the steamed stuffed bun and sell, deposit when selling summer, can place the steamed stuffed bun in the foam insulation can, and fill up in the foam insulation can and put the cotton cloth, deposit when selling winter, can place the steamed stuffed bun in the heat preservation steam ager, and the temperature control of heat preservation steam ager is comparatively suitable at seventy degrees.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111109151.7A CN113826813A (en) | 2021-09-22 | 2021-09-22 | Screwdriver bag and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111109151.7A CN113826813A (en) | 2021-09-22 | 2021-09-22 | Screwdriver bag and preparation method thereof |
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| CN113826813A true CN113826813A (en) | 2021-12-24 |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1312029A (en) * | 2001-03-22 | 2001-09-12 | 周国华 | Sea-food dumpling filling and its production process |
| CN104719375A (en) * | 2013-12-24 | 2015-06-24 | 朱春梅 | Seaweed-flavor seafood spring roll and method for making same |
| CN108094873A (en) * | 2017-12-29 | 2018-06-01 | 柳州市螺状元食品有限公司 | A kind of boiling type spiral shell powder and preparation method thereof |
| CN109645330A (en) * | 2019-01-16 | 2019-04-19 | 北京马华餐饮有限公司 | A kind of fructus cannabis steamed stuffed bun and preparation method thereof |
-
2021
- 2021-09-22 CN CN202111109151.7A patent/CN113826813A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1312029A (en) * | 2001-03-22 | 2001-09-12 | 周国华 | Sea-food dumpling filling and its production process |
| CN104719375A (en) * | 2013-12-24 | 2015-06-24 | 朱春梅 | Seaweed-flavor seafood spring roll and method for making same |
| CN108094873A (en) * | 2017-12-29 | 2018-06-01 | 柳州市螺状元食品有限公司 | A kind of boiling type spiral shell powder and preparation method thereof |
| CN109645330A (en) * | 2019-01-16 | 2019-04-19 | 北京马华餐饮有限公司 | A kind of fructus cannabis steamed stuffed bun and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 子昕梓嫣的麻麻: "《无敌螺蛳粉包子》", pages 105, Retrieved from the Internet <URL:http://xhslink.com/ssm3Xp> * |
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Application publication date: 20211224 |