Chinese delicacies that make people appetite, chefs pass on their skills and taste authentic snacks - 03

Torsional crispy bean paste
Materials used
Oil-and-water dough; 100 grams of medium gluten flour, 15 grams of corn oil, 15 grams of fine granulated sugar, 5 grams of water, 50 grams of water; pastry dough; 32 grams of butter, 64 grams of low flour; inner stuffing; 250 grams of bean paste stuffing; surface decoration; egg yolk, 1 amount of white sesame
practice
Oil and water dough mixture.
Knead into a smooth dough, it is best to knead to a certain degree of gluten, easy rolling. Relaxation of cover film for 30 minutes
Crispy butter softened and mixed evenly with sifted low flour
Put the crisps in the fresh-keeping bag, roll the rectangle into the refrigerator and refrigerate for 15 minutes for easy operation.
Sprinkle a little high powder on the operating table to prevent sticking. Roll the loose water and oil skin into a rectangle twice the breadth of the crisp. Put the crisp in 1/2 place.
Oil and water leather face folded and sealed tightly
Roll it out slightly and fold it in 1/3 from each end.
Roll the dough out again
Both ends also fold inward at 1/3
Roll it again into 4022 rectangular patches
The homemade red bean paste filling is rolled into 3911 rectangular shape in a fresh-keeping bag and spread over 1/2 of the dough.
Fold the dough in half, press it lightly and close it.
Cut a slender strip about 1 cm with a knife
Fixed one end of noodles with the left hand and twisted the other end 3-4 times with the right hand.
Put them on the baking tray in turn
Brush the surface with a layer of yolk liquid. Be careful not to brush on the bean paste filling.
Sprinkle a little sesame
Preheat the upper and lower tubes of the oven at 190 degrees for five minutes
Put the crisps in the middle of the preheated oven, bake them at 180 degrees for 15 minutes, then leave the oven light yellow.
Pan-Fried Beef Steak with Black Pepper
Materials used
Steak 1 piece; Black pepper moderate; Olive oil (corn oil, peanut oil can also be) moderate; Onion a little; Tomato a little; Red wine a small cup; Salt a little.
practice
Beef (all parts of the meat can be, recipes finally have popular science classes) quickly wash, drain water, with kitchen paper to absorb the blood water. If the steak bought in the market is very thick, it can be beaten with the knife back to make the beef more soft.
Frozen beef should be thawed half a day in advance from the freezing room to the freezing room. The beef should be taken out from the refrigerator half an hour before making steak and heated to room temperature. Extreme thawing can cause water loss in beef. Slow thawing can ensure that beef is tender and juicy.
Many students asked, do you want to wash the cured beef bought in the supermarket? You believe that suppliers and stores in all aspects of management and operator responsibility, hygiene standards, trust in the due diligence of regulatory authorities, believe in their own stomach, do not believe in their own cooking, then do not wash.
I won't buy salted beef: 1. It's good to judge whether the beef is fresh. 2. I don't know the formula of the salted beef. I don't know what chemicals can make the beef so tender. 3. A good piece of beef, just like a fresh girl who only needs a little powder dai, will be destroyed by the heavy makeup. She only uses black pepper and salt to embody the delicacy of a good steak.
Sprinkle black pepper on both sides of the steak (preferably ground black pepper, fragrant). There's no black pepper. Smear with a little salt (because the sauce is to be made in the back, so you can put less salt) evenly, then sprinkle with olive oil (peanut oil, corn oil can also be) evenly.
When I cook steak, I fry it directly after wiping oil, and never marinate it, because I think marinating with salty seasoning will surely lead to more or less loss of moisture in beef, which will affect the effect of "tender and juicy" steak.
Why use olive oil? 1. Olive oil has a high burning point and is not easy to burn, so it is healthier. 2. Olive oil tastes light and does not affect the taste of beef.
The non-stick pot is heated (non-stick pot coated with Teflon can burn to smoke. Teflon coatings over 260 degrees Celsius release highly toxic substances. So instead of frying steak in a non-stick Teflon-coated pan, put the steak into the pan and press it with a clamp to ensure that the beef is evenly heated. Fry each side for 1-2 minutes (the meat thickness can be fried a little longer, but the thicker meat can not exceed 4 minutes, otherwise the beef is too old to bite). This is ripe, coke, inside is still pink, and there is no "blood water", to reassure the little potter.
Special Tip: When you fry steak, your gas stove (I have not tried electromagnetic oven, microwave oven, electric oven, electric cake and other weapons) will open as much fire as possible! Small fire slow frying is suitable for frying fish, not for steak, except for the taste of beef jerky. If your pot is very thin, it is strongly recommended to buy a thick-bottomed pan to fry again, otherwise the temperature of the thin-bottomed pan is too high, and the steak will burn the surface.
Why the fire and the pot smoke? Because of the high temperature, the protein on the beef surface instantly solidifies and reduces the internal water loss; only in the shortest time can the beef be heated to more than 65 degrees (the internal steak can be eaten at this temperature), the frying time is short, and the water loss inside the beef is less. In addition to the quality of beef itself, frying over fire is the most important factor affecting the tender, smooth and juicy taste of steak.
Why don't you put oil in the pan? Spread oil on beef, cook with beef, heat together, oil will not burn, meat will not stick to the pot.
Empty burns hurt the non-stick pan, but a good steak costs more than an ordinary non-stick pan. In order to pursue the ultimate taste, it's worth it. If you still feel distressed, buy a flat-bottomed cast iron pan.
When the fried beef is still in the plate for five minutes, part of the gravy will flow out (if you want to make sauce, don't pour it down), and part will be absorbed by the beef.
The next step is to make sauce (it doesn't matter if you're afraid of trouble and the beef is imported and tastes good).
Make use of the remaining oil of the steak (if it has been fried before, change to a clean pot and add a small piece of butter), add the onion powder to fry, add the tomato powder (steak needs to taste good while it is hot, so the more chopped the tomatoes, the shorter the boiling time. It's better to crush it with a mixer and boil it. Pour in red wine, add black pepper and a little salt. Mix the gravy from the steak and the sauce is ready.
If you like the mood, you can blanch some broccoli, carrots, cut some tomatoes, or fry some potato chips and set the table.
With sauce, a simple black pepper steak is ready!
Fried chicken breast without oil