Here are seven kinds of breakfasts that can be cooked at home. It doesn't matter if you can't get up in the morning. Some can be cooked in the refrigerator at night and eaten in a simple pot in the morning. Others can be prepared in the refrigerator in advance when you have time, and steamed directly in the morning, which is more economical and healthier than buying outside.
There is a little meat in the sesame cake, so it costs 5 yuan to buy one casually when you go out. You can cook it yourself at home and fill it with braised pork, which is the real satisfaction.
? Ingredients list?
Dough: 500g flour, 5g sugar, 5g yeast and 280g warm water.
Crispy: 1 tablespoon of flour, 3 grams of salt, 2 grams of thirteen spices, 1 tablespoon of hot oil.
Braised pork: pork belly, sliced onion and ginger, cooking wine, a spoonful of water, a spoonful of oil, a spoonful of rock sugar, two tablespoons of aniseed leaves, a spoonful of soy sauce and a spoonful of salt.
? Production steps?
1. First, mix flour, sugar and yeast, 500g, stir well, then add 280g warm water, stir and knead into dough.
2. After basically kneading, cover with plastic wrap to make it 10 minute, then knead it into smooth dough, and it will be smooth after three or two times, and then cover with plastic wrap to make it twice the size.
3. Add one tablespoon of flour, 3 grams of salt, 2 grams of thirteen spices and one tablespoon of hot oil to the bowl, and then cool for later use.
4. Then cook some braised pork. Cut the pork belly into pieces and put it in a pot with cold water. Add onion, ginger and cooking wine to remove fishy smell. After boiling, skim off the froth, and then remove the meat.
5, add a spoonful of water and a spoonful of oil to the pot, then add a handful of rock sugar to stir-fry the sugar color, stir-fry slowly on medium and small fire, stir-fry the red color, and then pour the pork belly and stir-fry and color. Then add a spoonful of soy sauce and a spoonful of soy sauce, continue to stir fry for a while, and stir-fry the fat in the meat.
6. Then add boiling water to the meat in the pot, add ginger wine, onion, star anise and fragrant leaves, add 2 tablespoons of soy sauce and 1 spoon of salt to taste, and finally cover the pot and stew for 1 hour.
7. When the dough wakes up, it is full of beehives. Take it out and move it to the chopping block for friction and exhaust. This dough is soft. You can sprinkle some dry flour to prevent sticking, knead it into long strips and divide it into small noodles.
8. Then press each small dose with the palm of your hand, press it into small cakes, and then cover it with plastic wrap to prevent it from drying out.
9. Put a spoonful of cake in the middle of the small cake, wrap it like a bun, and roll the dough after it is all done. Take a dough and gently press it with a rolling pin.
10, and then roll it into a bigger round cake. Be gentle when rolling, and don't break it.
1 1. After rolling, preheat the electric baking pan without brushing oil, and put it into the cake to burn.
12. Bake until the sides bulge slightly, then clip it out and put it in a baking tray.
Then bake in the oven 190 degrees for 6 minutes. Look, it's all bulging. Our hollow biscuits are ready.
It's round, and it won't collapse when it's cooled. Let's cut it open and see. It's all hollow inside, and it's delicious to eat directly with cakes, but I prefer to eat with meat and vegetables.
At this time, we will take out the marinated meat and chop it up. There is no coriander at home. I mixed some diced cucumbers together, and the crisp and tender taste was particularly delicious.
Then scoop it into the sesame seed cake and pour the soup on it. The hollow sesame seed cake instantly turned into a steamed stuffed bun, which was particularly appetizing.
Silk cakes, which are inextricably linked or extremely crispy, are a must for our family every week. Except that it takes a little time to wake up, everything else is completely difficult. If you have difficulty, you can put the noodles in the refrigerator at night and cook them directly in the morning.
? Ingredients list?
Onion 1 6 cloves of garlic, 2 pieces of star anise 1 piece of geranium oil.
500g medium gluten flour 5g salt 1g yeast 280g warm water.
? Production steps?
1, cut the onion first, cut the onion white and onion leaves respectively, and cut into sections.
2. After cutting, pour the oil out of the pot, you can pour more. When the heat is slightly warm, add 6 cloves of garlic, 2 pieces of star anise and fragrant leaves 1, and then fry with low fire.
3. After smelling the fragrance, pinch out the star anise and fragrant leaves, then add the scallion and continue to stir-fry, and stir-fry until the scallion is slightly dehydrated and soft.
When the color is a little yellow, pour in the remaining onion leaves, continue to fry on low heat, and fry the onion segments until they are completely dehydrated. Turn off the fire and remove the onion, then filter the onion oil for later use.
Next, let's stir the dough. Mix 500g of medium gluten flour, 5g of salt and 1 g of yeast evenly, and then add 280g of warm water. After the dough is stirred into a flocculent state, it is kneaded. This kind of dough is soft and may be a little sticky at first, but it will be smooth after kneading for a while.
5. Take it out and move it to the chopping block to continue kneading the dough until the dough is smooth and thorough. Then knead into long strips and divide them into 8 equal parts. Continue to knead all parts until smooth and round, and then knead into small strips.
6. Brush the bottom of the plate with cool scallion oil, put the kneaded dough in, brush a layer of scallion oil on the surface to lock the water, and then cover it with plastic wrap to wake up 1 hour.
After 7. 1 hour, the dough has good ductility. The chopping board was oiled to prevent it from sticking. Take out a dough and pat it flat with the palm of your hand, then roll it out with a rolling pin, roll it into large noodles, and then cut it into small noodles.
8. I happen to have this wire cutter at home, which is relatively simple and easy. After cutting, gather together, then coat the front and back of the noodles with scallion oil, then stretch the noodles, then fold them in half and continue to pull.
After stretching, it is rolled up from both ends to the middle, overlapped together, and finally pressed with the palm of your hand, and a layered biscuit green embryo is ready. Put it all on one plate and wake up again 10 minutes.
10 and 10 minutes later, preheat the electric baking pan and brush the oil. Just turn on a small fire, put the bread in, gently press it with your palm, brush the surface with a layer of scallion oil to lock the water, and then cover it and bake for 3 minutes.
1 1, after 3 minutes, turn over and bake the other side until both sides are golden and crisp, and the super crispy cakes are cooked.
Homemade, easy to eat, golden on the outside, crunchy when pinched.
It's complicated and a little soft, because the yeast is softer with 1 g, and the thick smell of onion oil is really attractive.
Fried dough sticks are one of the foods that we often eat prematurely. Now the fried dough sticks outside are sold in 2 yuan with various additives. It's really better to do it at home. Fried dough sticks themselves are cooked at night and fried in the morning, which takes no time at all. It is healthier and more reassuring to make them yourself.
? Ingredients list?
500g flour 5g salt 4g sugar 3g baking soda 8g baking powder 1 egg 250g warm water.
? Production steps?
1, mix noodles first. 500g flour, 5g salt, 4g sugar, 3g baking soda and 8g baking powder. After stirring evenly, add 1 egg and 250g warm water, stir with chopsticks to make flour floc, and then add 20g edible oil.
2, and then start to rub the noodles, you can't rub the fritters, you should use the method of rubbing the noodles. It will be a little sticky at first, but it will be fine after a while.
3. Cover the dough with plastic wrap after the dough is basically formed, and make it 10 minute. The main reason to wake it up is to make it easier to knead the dough next time. /kloc-after 0/0 minutes, continue to knead the dough, lift it from the side to the middle, and then continue to knead the dough.
4. Slowly, the dough will become smoother and smoother, then cover it with plastic wrap and wake it up again 10 minutes. 10 minutes later, continue to rub the noodles, and repeat the same steps and techniques three times.
5. Then put oil on the chopping block, move the dough to the chopping block, divide it into two parts, and knead it for a long time. After kneading, wrap it in plastic wrap and put it in the refrigerator for one night.
6. The next day, take out the dough at a temperature of 1 hour, and then sprinkle the flour on the chopping board to prevent it from sticking. After taking it out, you don't have to knead it.
7. Sprinkle some dry flour on the surface, stretch it a little, then roll it out, roll it into a rectangle with a thickness of 0.5 cm, and then cut the surface.
8. Cut into strips about 2 cm wide, then dip chopsticks in water and draw a waterline.
9. Next, the two pieces overlap. When it's all done, press it with the back of the knife to avoid scattering when frying. Finally, remove the two ends and arrange the shape, and our fried dough sticks will be ready.
10, pour the oil from the pan and fry at the oil temperature of 180℃. You can try the oil temperature with chopsticks, and small bubbles can rise quickly around chopsticks.
Next, fry the deep-fried dough sticks and stretch them a little before cooking. After the fritters float, turn them over with chopsticks. At this time, the fritters will quickly expand and become bigger until they are golden and ripe.
Our fritters are fried, fluffy and soft, crisp outside and tender inside. Let's cut them open and have a look. It's all hollow inside. They are brittle when they are hot and don't harden when they are cold. They still taste soft and taste very good.
The beautiful Liuye jiaozi Tremella Soup is deeply loved by children and adults. Both steamed dumplings and fried dumplings with eggs are beautiful and delicious. Coarse grains and fruits make a perfect breakfast.
? Ingredients list?
Tremella soup: tremella, red dates, rock sugar.
Dumpling stuffing: shrimp 200g, salt 1 tbsp, cooking wine 1 tbsp, starch 1 tbsp, pork 1 kg, 3 slices of ginger, pepper, chicken essence, soy sauce, oyster sauce, cooking wine, sesame oil, chopped green onion and egg/kl.
2 kg dumpling skin, 2 purple sweet potatoes, 1 sweet potato.
? Production steps?
1, this is the tremella I soaked in advance last night. Dry climate is easy to get angry. Drinking tremella decoction can reduce fire and moisten lung. After cleaning, tear it into small flowers and take it out.
Then boil water in a pot, pour in tremella after the water boils, continue to cook for 15 minutes, then add red dates and rock sugar, cover the pot and cook over low heat.
2. Breakfast staple food jiaozi is our favorite. First, mix the stuffing: 200g shrimp, salt 1 tablespoon, cooking wine 1 tablespoon, starch 1 tablespoon, mix well and marinate for 10 minute;
3, and then prepare a catty of pork, fat and thin, 28%. After cleaning, first cut off the pigskin, then cut it into small pieces with a knife, put it directly into a cooking machine, add 3 slices of ginger to make meat stuffing, take it out and put it into a jar, then add salt, pepper, chicken essence, soy sauce, oyster sauce, cooking wine, sesame oil and chopped green onion, and add an egg, and stir it in one direction.
4. Then prepare a handful of leeks, wash and control the dry water before cutting, otherwise the leeks will easily come out. Cut it and put it in a large bowl, then add a tablespoon of cooking oil to lock the water.
5. The shrimps are also marinated, poured out and rinsed with water, and then drained for later use. After the meat is marinated, pour in leeks and shrimp. Stir evenly in one direction, and adjust the meat;
6. This is two Jin of dumpling skin that I bought yesterday. If the edge is a little dry, put some water on it and a spoonful of stuffing in the middle, and you can start wrapping.
First, hold the bottom with your right hand, gently push it forward to make the dough form a slightly larger arc, and then pinch it up one by one until the end. Small and cute, and well wrapped. Our wicker jiaozi green embryo is ready. If you can't finish eating, you can put it in the refrigerator and take it with you in the morning, which is very convenient.
7. Then you can put it in the pot directly, and then we will cut two purple potatoes and one sweet potato, peel and cut into pieces.
Put it on a plate and steam it with jiaozi. After the water boils, steam over high fire 12 minutes.
8. Besides steamed dumplings, I especially like fried dumplings. I put oil in the pan and jiaozi. First, I fry it with a small fire. After frying until the bottom is golden and crisp, I pour half a bowl of water, then cover it and collect the soup over medium heat.
9. At this time, we beat an egg in the bowl and stir it for later use.
When the soup in the pot is completely dry, pour in the egg liquid and sprinkle some black sesame seeds to make it fragrant. After the egg liquid is solidified, sprinkle some chopped green onion and serve. Delicious fried dumplings with eggs are ready.
10. At this time, the jiaozi in the pot is also steamed.
Turn off the fire, take it out and put it on a plate to start. Then take out the sweet potato and purple potato.
There are also well-cooked tremella, which are soft and glutinous, and you can eat them when you scoop them out;
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Is there anyone who doesn't like leeks but likes leek boxes? This is our family. Every time we fry leeks separately, everyone doesn't like them, but as long as we make a leek box, we can make a CD in minutes. It's really not an exaggeration. The crispy skin is thin, and leeks are particularly fragrant.
? Ingredients list?
Dough: 300g flour, 3g salt,130g hot water, 40g cold water.
Stuffing: 300 grams of leek, 20 grams of cooking oil, 4 eggs and 2 tablespoons of salt.
? Production steps?
1, 300g of flour and 3g of salt. First, scald the noodles with130g of 80-degree hot water, mix well and then add 40g of cold water. The bread made according to this ratio tastes better than semi-hot noodles.
2. Knead into a smooth and soft dough. This dough must be soft. Cover with a layer of cooking oil and wake up 1 hour. The longer the time, the better the ductility;
3. Now we need to adjust the stuffing, 300 grams of leek. I have washed it in advance, dried the water, and now cut the leek. After cutting it, put it in a big basin, add 20 grams of cooking oil and stir it evenly to prevent the leek from coming out of the pot.
4.4 the eggs are first beaten into a bowl and scattered;
5. Add enough oil to the pot, heat it, pour in the egg liquid and fry it into brown eggs;
After serving, put it together with leek, mix well and add two spoonfuls of salt to taste. I didn't put any other seasoning, so it tastes like the original flavor of leek, which is very fragrant.
6. Take out the proofed dough and knead it into long strips directly, and divide it into small noodles with equal size, which are random and irrelevant;
7. Take a small dose, roll it thin and finally roll it into an oval shape. Compared with the round shape, the leek box wrapped in oval shape is more beautiful. Add leek and egg stuffing and pinch both sides.
If you want to look good, pinch a circle of lace and the raw embryo of the leek box will be ready;
8. Brush the oil in the pan, put the green embryo in turn, brush a layer of oil on the surface and then burn it in medium heat. After the front is burned, you can cover it, one side is golden and the other side is turned over. Don't cover it at this time, the crispy taste is actually better;
9. Bake until both sides are golden, and the fragrant leek box is finished;
Actually, I prefer this old-fashioned one. It tastes crisper and more fragrant when it is hot. Open it and see, it's really thin and big, super fragrant.
Steamed buns are really one of the breakfasts that you can cook at home. Holidays can be made in advance at home and then frozen in the refrigerator. You can take it out in the morning and steam it in the pot. No need to thaw, time-saving and simple. You can steam chubby buns in ten minutes.
? Ingredients list?
500g of flour, 3g of sugar, 5g of yeast, 250g of warm water, 20g of lard, sweet potato vermicelli 1 stick, auricularia auricula 1 stick, white radish 1 root, onion 1 root, 2 star anise, pepper 1 stick, and pepper.
? Production steps?
1. First, mix the dough, 500g flour, 3g sugar, 5g yeast and 250g warm water. After stirring to a flocculent state, add 20g of lard. Adding lard to the dough can make the steamed bread smoother and whiter.
2. Then let's knead the dough. The kneaded dough is neither soft nor hard, and the surface is smooth. I rubbed it for about five minutes. After kneading, cover with plastic wrap and wake up to twice the volume. Now the temperature is relatively low, and it is not easy to make dough. I put it directly in the oven for fermentation function, 38 degrees Celsius for an hour;
3. It's time to make noodles. Let's adjust the stuffing, heat the sweet potato vermicelli until soft, and then put a handful of fungus to soak. You can eat more carrots in winter. I prepared a big white radish, peeled and shredded first, then marinated with a spoonful of salt for a while to kill the water;
4, another onion, cut in half, broken into small dices, put aside after serving.
5. Wash the fungus several times after soaking. After washing, chop it directly on the chopping board and set it aside.
6. At this time, the sweet potato vermicelli is also soft. After taking it out, cut it into small pieces with a knife and put it in.
7, white radish has also marinated a lot of water, squeezed water directly, and then cut it slightly on the chopping block;
8. Then we heat the oil in the pot, add two octagonal 1 peppers, stir-fry them and take them out. Then stir-fry the chopped onions with this oil.
9. Stir-fry until soft and fragrant, then start seasoning, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, salt 1 tablespoon, pepper 1 tablespoon. After stir-frying, add fans to stir-fry, so that the fried fans are more fragrant and delicious;
10, then add auricularia auricula, stir-fry evenly, then turn off the fire and serve. After taking it out, add the drained white radish, add a handful of chopped green onion, pour some sesame oil and mix well. The fragrant radish vermicelli steamed stuffed bun is ready.
1 1. Then, let's look at the dough. It has been well proofed, the volume has become larger, and the interior is honeycomb. Take it out directly and move it to the chopping block for kneading and exhausting. This step takes a little longer, and the kneaded dough will return to its original size.
12. Divide into two parts and rub into strips. Then divide it into small doses. I divided it into 20 parts. After dividing, sprinkle some dry flour to prevent sticking.
13, then flatten each small dose with the palm of your hand, and then you can start rolling, rolling until the middle is thick and the edge is thin, not particularly thin;
14. Roll out all the steamed buns and you can start wrapping them. Put two spoonfuls of stuffing in the middle and knead. After kneading, put it in the palm of your hand and arrange the shape. Our bread is ready. They are all round and filled with stuffing.
15, after it's all done, let's brush a layer of oil on the steaming rack to prevent sticking, and then put all the steamed buns on it. Don't worry about steaming, cover it and let it wake up for the second time. After the second proofing, the volume will be slightly larger, that is to say, the dough will rebound when you gently press it with your finger.
16. At this time, you can start steaming with fire. Put cold water on the pot, fire 15 minutes, turn off the fire and stew for 5 minutes, and our steamed buns will be ready.
The skin is thin and the stuffing is big, white and smooth, and it rebounds quickly when pressed. It can be seen that the steaming is also very good, and it is really delicious. Vegetarian steamed buns are delicious, not greasy, and there are more fillings in the buns, which is particularly enjoyable to eat.
Our family often makes jiaozi, but this taro jiaozi is my first attempt. I didn't expect the taste to be particularly pleasant. QQ's bouncing dumpling skin is wrapped in fresh and juicy meat stuffing, which is really slippery and soft. You can also keep it in the refrigerator. When eating, just boil it in hot water.
? Ingredients list?
630g of taro, 600g of sweet potato powder, potato 1 piece, carrot 1 piece, pork 1 Jin, 2 handfuls of corn, chopped green onion 1 piece, egg 1 piece, 2 tablespoons of sesame oil, salt, pepper and sesame oil.
? Production steps?
1, first steam the taro, put it on the pot with cold water, steam until cooked, take it out after turning off the fire, and peel it while it is hot. When peeling, dig a place where there are hard blocks. 630 grams of chopped taro here;
2. Then we press it into taro paste, and then add a small amount of sweet potato powder several times, adding it while kneading until it can be kneaded into a dough with moderate hardness. If you feel a little dry, add some water. I add about 600 grams of sweet potato powder. After kneading, let's put it aside first;
3. Then we prepare the stuffing, a potato. Peel and cut into thick slices and then cut into strips. Finally, cut it into cubes. Potatoes change color easily. After cutting, let's soak it in water.
4, another carrot, peeled and cut into diced, add some carrots to the meat stuffing, it looks good and delicious;
5. Then mince the meat, 1 kg pork with a few slices of ginger, fish it out and put it in a bigger bowl;
6. Then add chopped carrots and potatoes, 2 handfuls of corn, 1 chopped green onion, 1 egg, and then start seasoning, salt, pepper, chicken essence, soy sauce, oyster sauce, and finally add two spoonfuls of sesame oil;
7. Put on gloves and stir evenly and vigorously. The stuffing is sticky, that's all;
8. The filling is partially adjusted. Next, let's look at the dough. First, take a small piece of dough, the size of an egg, and cook it directly in boiling water for two minutes to completely cook the dough;
9. Take it out and put it directly into a bowl, then knead it all into a ball. Cooked dough mainly plays an adhesive role, so that we will not break the skin when wrapping and cooking;
10, after kneading, you can start wrapping. Grab a small piece, knead it into a circle first, and then put it in the palm of your hand to flatten it. Finally, knead it into dough with your fingers. It doesn't need to be particularly thin, but it's too thin and easy to break. Pack a spoonful of the prepared stuffing in the middle and rub both sides, and our jiaozi green embryo will be ready.
1 1. This taro jiaozi is the same as ordinary jiaozi. If you can't finish eating, you can put it directly in the refrigerator and cook it directly when you eat. It is very convenient to carry around.
12. Now let's cook jiaozi. Boil the water in the jiaozi, and cook for 5 minutes after all the jiaozi floats. The skin of this taro jiaozi is very thick, so we need to cook it for a while.
13. Mix the soup base when making jiaozi. Add 1 tbsp Chili powder, 1 tbsp minced garlic, 1 tbsp white sesame and 1 tbsp hot oil into a bowl, then pour 2 tbsp soy sauce, 1 tbsp aged vinegar and 1 tbsp white sugar while they are hot.
14. At this time, jiaozi in the pot is ripe and all floats. After picking it up, you can put it in a bowl and start it.
The taste of dough is super Q-elastic, which can make the soup inside the stuffing perfectly sealed in the jiaozi and completely isolate the noodle soup cooked by taro jiaozi. It tastes soft, slippery and delicious, and it has a fragrant meat filling.