Spring Festival big fish and big meat did not eat less, right? Started the school, always want to clear the fat scraping oil to eat some vegetarian, but the appetite can not adapt to it, these two meals eat whole wheat, to ensure that the next meal is not even, regardless of the next meal, eat enough to drink.
Therefore, the diet should be improved step by step, so that the body gradually adapts, without overeating.
Seeing that it is about to open spring, there are still a bunch of "crooked melons and cracked dates" carrots at home, which are not popular, but the nutritional value should not be underestimated. The best way to get rid of them is to make stuffed buns, especially mixed with fried meat fillings, which taste great, salty and slightly sweet, with their own aroma.
---【Black whole wheat pork carrot buns】---
【Ingredients】 300 grams of black whole wheat flour, 200 grams of wheat flour, 5 grams of dried yeast, 300 grams of room temperature water, 300 grams of minced pork, 1 green onion, 1 piece of ginger, 10 grams of oil, 4 grams of salt, 20 grams of light soy sauce
【Production】
1. Knead the dough first, flour and dry yeast into the pot, mix evenly; the ratio of black whole wheat flour and wheat flour can be adjusted according to preference, black whole wheat gluten is poor, how much to put some wheat flour can increase the gluten, the bun is not easy to break;
2. Add room temperature water, stir into a flocculent form first, then knead into a dough that is not soft or hard, cover with a lid, and put it in a warm place for basic fermentation;
3. Wash the carrots;
4. Rub the filaments and chop them shorter with a knife;
5. When the minced meat is ready, bring a little fat, finely chop the green onion and mince the ginger;
6. Pour a little oil in the wok, sauté the minced ginger to make the aroma, then sauté the meat filling to change color, sprinkle salt, pour soy sauce, sprinkle chopped green onion, mix well;
7. Stir-fry the carrots into a pan to make them soft, turn off the heat and let cool;
8. Serve the dough to 2 times larger;
9. Put a handful of flour, re-knead the dough smooth, roll into long strips, cut into a mixture of uniform size, and roll out into a slightly thicker in the middle and slightly thinner at the edges;
10. Put the right amount of filling on the round skin, how much depends on your own craftsmanship;
11. Packed with wheat ear-like buns, which can also be wrapped in other shapes;
12. Put the yard in the steamer, steaming pad or steaming drawer smeared with a little vegetable oil, when the lid is uncovered, the bottom skin of the bun is not sticky to the pan, it can be easily removed, if you do not grease, due to the large proportion of black whole wheat flour, it is easy to break the bottom;
13. The raw blank is a little more swollen than the original, and when there is a clear sense of roundness, it is steamed for about 20 minutes, and simmered for 5 minutes.
【Apple Private Talk】
1. Put some wheat flour can increase the gluten and ductility, you can put more filling, if 100% black whole wheat flour, the filling should not be too much, otherwise it is easy to break;
2. The steaming time is adjusted according to the size of the bun;
3. Carrots are hard in texture, stir-fry to soften, the filling can be put more, and there is no need to worry about breaking the dough.
"Make food with love, record the beauty with your heart, and present the mellow taste of the ingredients in a simple way." I am Meggy Dancing Apple, an English teacher for 18 years, and now a "kitchen for love" housewife, food writer, multi-platform special food original author, health manager, ACI international registered nutritionist. Food book "Home Cooking with Millions of Hits".
#冬日美食季 #