How to eat Leba bread?

1, big bar, eat "big bar" and cut into pieces. After heating in the microwave oven, spread jam and cheese, or butter and caviar, and then add ham and sausage slices. You can also shred Leba in soup and milk, which is easy to digest.

2, you can also use Harbin sausage to eat on the big bar, Harbin sausage was originally named Soviet Lithuanian enema, transliteration Lidos enema. This kind of enema has spread to Harbin for nearly a hundred years. Because the appearance of sausage is jujube red, it is called red sausage by Harbin people.

3. The main raw materials for making sausages are meat, casing (animal casing, especially pig or cow casing), starch (potato starch is the best), garlic, salt and nitrate. Half of it is lean pork, about one third is fat pork, part of it is added with lean beef, and the rest is starch and seasoning.

Extended data:

Raw materials:? 680g of high-gluten flour, 0/40g of sugar/kloc-,0/60g of milk/kloc-,7g of salt, 50g of butter, 0g of yeast/kloc-,and 3 eggs.

Production steps:?

1, all the ingredients except butter are kneaded into dough, which is very hard, and it doesn't matter.

2, add butter to continue to smooth, do not pursue film, the fermentation amount is twice as large, and it can be fermented overnight at room temperature in winter.

3. Roll it into a rectangle as long as your baking tray.

4, sprinkle all kinds of nuts, ordinary dry, medlar, roses.

5, tight secondary fermentation, it is best to put a plate of boiling water below, keep the temperature and humidity, and ferment twice in one hour.

6. Sprinkle flour after fermentation and cut five times with a sharp blade until the first layer of nuts is cut.

7. Bake in the oven 175 degrees for about 45 minutes, and remember to cover it with tin foil when coloring.

8, you can add a layer of baking tray below to prevent the bottom from being painted too deep.

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