Steps to make dough

General steps of dough making: 1. Soften the dough and replace it with edible baking soda. 2. Be sure to wake up for half an hour after fermenting and kneading. 3. Put the blank into the cage again 15 minutes, add cold water into the pot and fire. 4. Steam for 20~25 minutes, turn off the fire, and take out the pot for about 10 minutes.

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The practice of packing fresh meat in large packages;

1. Mix the dry yeast with warm water, add to the flour (according to the instructions) and knead thoroughly.

2. Making meat stuffing: Add salt, pepper, a little monosodium glutamate and chopped green onion to the pork belly stuffing, add a little water, stir evenly and repeatedly, preferably in one direction, and then put it in the refrigerator for 30 minutes.

3, with good noodles, put the meat stuffing in, wrap it into a big bag, and sober up.

4. Then steam it on water.

Ten skills of dough making The first skill of dough making: Choose the right starter.

1. There are three kinds of leavening agents: baking soda, flour fertilizer (old flour) and dry yeast powder. They all work on the same principle: under the right conditions, the starter produces carbon dioxide gas in the dough, and then the dough becomes soft and delicious by heating and expanding.

2. The gas released by baking soda is not rich, so the softness of the finished product made of baking soda is not very good. Moreover, it is a weakly alkaline substance, which will destroy the vitamins in flour and reduce the nutritional value of pasta. It is not recommended to choose.

3, face fat Some places are also called old noodles. It's a piece of dough left after the last fermentation. After proper preservation, it began to ferment as a strain. Flour fertilizer must be used with alkali because it will make the dough sour. But alkali will destroy the nutrition of flour, and the dosage is difficult to master, and the finished product is easy to waste, hehe ~ so it is not recommended to use it.

4. Active dry yeast (yeast powder) is a natural yeast extract, which is not only rich in nutrition, but also rich in vitamins and minerals. It is not only rich in vitamins, but also has a protective effect on vitamins in flour. Not only that, yeast can also increase the B vitamins in dough during reproduction. Therefore, the nutritional value of pasta products fermented with it is several times higher than that of unfermented pasta such as cakes and noodles.