Steamed beans(mo dou dou )

Steamed beans

Introduction:

"In Shaanxi, every second day of February and the sixth day of June in the lunar calendar, you have to fry" steamed beans ". In some places, it is also called" dried egg ". It is to cut the steamed bread into small dices and cubes, and then put it into the pot for frying. This process is called" Kang steamed bread ", which means to put it into the pot for baking. This kind of" steamed beans "should be crisp and strong when it is contained in the mouth, It won't break for more than ten days. Its practice is extremely simple, generally at home can make delicious "steamed beans". I'm from Jiangnan, but I'm a daughter-in-law from Shaanxi. Therefore, I can make steamed beans. Of course, I'm in the standard of qualified or unqualified daughter-in-law. Hehe, it's OK for me to make steamed beans now. My son likes it better. Production materials: flour, baking powder, two eggs, water, oil, pepper leaves, add water to make a dough. The dough should not be too hard. Knead the dough well and roll it into a cake with a diameter of about 25cm and a thickness of 0.5cm. It's best to use a pan, wash and dry the pan, adjust to medium heat, put the dough cake in the pan, turn the pan continuously, bake it anyway, about 10 minutes, take out the cake, put it on the panel, and cut it into small pieces with a knife, the size is arbitrary, generally I cut 1 * 1cm. Put Xiaoding into the pot, stir fry, small fire, constantly stir fry, water can be dried out of the pot, cool basin

Production steps:

Materials required:

Flour: 500g

Warm water: 200g

Salad oil: 3 tbsp

Eggs: three

Yeast: half a pack

Zanthoxylum bungeanum leaf: a handful

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Mo Dou Dou