Auspicious pig(ji xing gao zhao ji xiang zhu jian qiang )

Auspicious pig

Introduction:

"Today's dish is an auspicious one. Pigs are often personified as mascots because of their fat white and charming appearance. And I do this pig is to commemorate the "pig strong" who survived 36 days after being buried in the ruins in the "5.12" earthquake disaster. This kind of survival miracle moved all of us in Sichuan. It can be regarded as an auspicious mascot. Steamed buns steamed buns collocation are the most convenient way for Chengdu people to eat. I used the simplest meat and vegetable sauce, and added spicy and spicy taste to green peppers and millet peppers. It is very suitable for steamed bread. It is a simple and delicious Kwai Sau dish. This kind of collocation can be used as the staple food on the new year's dinner, a small dish for each person and an auspicious pig, so as to make a good picture! "

Production steps:

Step 1: prepare ingredients and seasonings.

Step 2: add a spoonful of sugar into the flour, knead it into a moist dough with warm water, ferment it in a warm place for about an hour, and ferment it to twice the size.

Step 3: peel and dice the pumpkin, put it in the microwave oven and turn it to high heat for three minutes, take it out and press it into mud, cool it slightly, mix it with flour to form a smooth dough, and put it in a warm place to wake up for about half an hour.

Step 4: sprinkle a little flour on the chopping board, take out the two fermented dough and knead them on the chopping board to make a dough that doesn't touch your hands. Cover the bowl and wake up for 10 minutes. The white dough is divided into equal sized ingredients and rolled into round dough. The pumpkin dough is cut into small triangles and small ovals and slightly shaped by hand.

Step 5: put some water on the pig's ears and nose and stick it on the white dough. Use toothpick to reshape the pig's nostrils. Dip the toothpick in water and stick sesame seeds on it. Stick it on the dough and act as pig's eyes.

Step 6: put gauze on the steaming grid, put in the pig dough, cover it, wake up for more than 40 minutes, steam over high heat for about 15 minutes.

Step 7: prepare ingredients and seasonings.

Step 8: cut green pepper and millet into small circles, and dice garlic.

Step 9: saute minced garlic with hot oil in a hot pan, add pork stuffing and stir fry until discolored.

Step 10: stir fry the turnips evenly.

Step 11: add a little sugar to taste.

Step 12: add green peppers and millet peppers, stir fry the peppers, stir in a little monosodium glutamate and salt, put purple cabbage shreds on the bottom of the plate, put the piglets in the middle of the plate, and then pour the meat sauce turnip cover around the piglets.

Materials required:

Self made powder: 400g

Pumpkin: 100g

Pork stuffing: 250g

Turnip: 250g

Green pepper: 100g

Millet pepper: 50g

Sugar: right amount

MSG: right amount

Salt: right amount

Note: 1. Don't open the lid immediately after turning off the fire, wait for five minutes before opening the lid. 2. The pumpkin contains a lot of water, so the pumpkin dough can not be mixed with warm water

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Ji Xing Gao Zhao Ji Xiang Zhu Jian Qiang