How to steam Chinese pasta in Taji pot(zen yang yong bei fei ta ji guo zheng zhong shi mian dian qiao mian qi cai dou zha bao )

How to steam Chinese pasta in Taji pot

Introduction:

"This Taji pot is also translated as Taji pot or TaqI pot. It's from Morocco in North America. It's special because it uses a cap like cap. It can take less time than ordinary pots without or with little water. It can make cooked food quickly with the cap like hot air circulation. It's really good! It's an idea in Morocco, where water is so precious. Of course, now we all talk about environmental protection and energy saving. This kind of pot looks cool and can be used for cooking in all countries. It has been used to make vegetables, rice, noodles, stews and so on. It's also easy to make. As long as you put more water on the bottom of the pot, boil it until it overflows, then boil it until the top of the hat is hot, turn off the fire and simmer for a while, basically, vegetables can be cooked, original flavor and no smell Oil smoke-free ~ it's time-saving and energy-saving ~ but I always feel that for a northern born pasta control, if you don't use it to make pasta, you always feel that there's something missing. I think it's really a loss. As a result, it's really good to make steamed noodles! Although I bought and used the pot at that time, I didn't think it was necessary. It was just a collection of pot control, but now it seems that this fast and energy-saving pot can really be well developed and utilized! ~”

Production steps:

Step 1: cut the ingredients into pieces and mix well, then mix them with seasoning to make a filling;

Step 2: mix the gluten powder and buckwheat powder, mix the yeast powder with 120ml water, and make small pieces of dough;

Step 3: mix the dough into a ball, cover and place for 1 hour, refrigerate for one night. It can also be fermented directly in a warm place.

Step 4: the next day, take it out for rewarming, ferment it to more than 1.5 times the size, with macropores inside.

Step 5: knead the dough into strips, cut the ingredients, roll them into dough skin and pack the stuffing; wake up for about 20 minutes;

Step 6: put a wet cloth into the Taji pot;

Step 7: lay high-temperature baking cloth or baking paper again;

Step 8: put the steamed bun on the baking cloth;

Step 9: boil over low heat until steam overflows on the edge of the pan. The tip of the cap is hot. Cook for a while. Turn off the heat and simmer for 10 minutes.

Step 10: turn the bottom over and see if it's not soaked

Step 11: the skin of buckwheat flour is thin and soft; the filling of bean dregs and shepherd's purse is moist and delicious, hot and delicious~

Materials required:

Shepherd's purse: 100g

Sauerkraut: 50g

Stir fried bean dregs with seaweed: 50g

Gluten powder: half rice cup

Buckwheat flour: 1.5m cup

Water: 120ml

Yeast powder: 1 / 2 tsp

Dried beans: 25g

Agaric foam: 25g

Soy sauce: 15ml

Zanthoxylum oil: 5ml

Salt: 1g

Sugar: 5ml

Pepper: a little

Note: To sum up: wet with gauze, put on the high-temperature baking cloth or baking paper, then put on the fermented steamed buns, and steam them in a Taji pot over low heat. High temperature baking cloth or paper, usually in Taobao bakery shop~

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Zen Yang Yong Bei Fei Ta Ji Guo Zheng Zhong Shi Mian Dian Qiao Mian Qi Cai Dou Zha Bao