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Gluten Ball with Meat 油面筋塞肉
Gluten Ball with Meat 油面筋塞肉 Start with making pork filling, see this for a perfect filling. Poke a hole in the gluten ball, use chopsticks to push meat filling into the ball. You will be surprised how much filling it can hold. Over medium high heat, add a little bit of oil to pan, place the gluten ball in the pan with the hole facing down to seal the meat at the hold. Add soy sauce, sugar, rice wine, water. After it boils, turn to low heat, let simmer for 15 minutes, sprinkle with scallions.
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Scallion Pancake 发面葱油饼
Raised Scallion Pancake 发面葱油饼 Scallion pancake is a savory appetizer our family loves. There are many different variations of making pancake. Some uses boiling water to scald flour, and some uses yeast to rise the dough. In any case, scallion pancake tastes the best when there are many layers, and it’s crisp on the outside and soft and fluffy inside. This particularly type uses raised dough. Raised Scallion Pancake uses basic dough for bun with a slight modification. Instead of 3-4 cups to 2.5 tsp of yeast, use 1.5 tsp of yeast, so the dough is less fluffy. After dough doubles in size, knead it again to get rid of…
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Basic Dough for Buns 基础发面
Basic Dough for Buns 基础发面 If you follow a few key points in rising basic dough for buns, it’s almost a foolproof process. Keep dry yeast in ziplock bag and store in refrigerator or even freezer. I buy RedStar 2lb bag from Costco, and they stay very effective even long past expiration date. Use warm, but not hot water to dissolve yeast. By warm, I mean it’s warm to your touch. Hot water will kill yeast. Use 2 tsp of yeast or 1 packet for every 3-4 cups of flour. Use 1 teaspoon of sugar in the water to dissolve yeast. This will ensure a successful batch of dough. You…
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Fried Chive Pockets 韭菜盒子
Chive Pockets or Leek Boxes are popular appetizers in northern part of China.
