Various pasta methods

Pasta is the most satiety-tolerant. Share 9 classic pasta practices and eat them in different modes every day.

I went to the supermarket yesterday to buy vegetables and rations necessary for next week's life. Because I am too busy at work, I have prepared all the food and drink for next week one week in advance. Flour at home is durable and easy to store. Compared with cooking, the method of pasta is simple, one pot can satisfy the appetite of the whole family, and pasta is more satiety than other staple foods, because pasta is slow to digest and contains a lot of starch. The following small series will share 9 classic pasta practices for everyone. Friends who like pasta can learn to cook!

Fried small flower roll

1. Add yeast, a little salt and sugar to the flour. White sugar can promote the rapid fermentation of dough, and salt makes the dough a little tasteless. Pour in warm water of about 45 degrees, stir well, then add a small amount of water several times according to the hardness of the dough until the hardness of the dough is suitable, and then knead it into dough.

2. Cover the kneaded dough with a clean wet cloth or plastic wrap, or a glass cover. In short, don't leak air, so it's convenient to observe the state of dough and ferment it twice as big in a warm place.

3. The dough is fermented to twice the size, and if you poke it with your finger in the middle, the dough will not shrink, which means it is just right. Take it out, put it on the chopping board, knead it evenly and exhaust it. Roll the dough thin with a rolling pin and arrange it into a rectangle. Spread a layer of oil evenly on the dough and sprinkle with salt and pepper powder and Chili powder.

4. Fold the dough again and press it gently, so that it will be rolled more tightly. Roll it into a long strip shape, lift it with both hands and stretch it slightly, neatly and evenly. Cut the noodles into even pieces, and the pieces should be as small as possible, so that the noodles are easy to cook and the taste is more crisp.

5. Pick up the batter with both hands, stretch it slightly at both ends, and then twist it into a twist.

6. Make green bodies in turn, put them in a non-stick pan, cover them and wake them up until the volume doubles.

7. After the flower roll embryo is fermented, pour a little oil on the edge of the pot, turn to low heat, and fry until the bottom is light, then pour half a bowl of boiling water along the edge of the pot with a gap, and cover the pot to continue frying. Don't pour too much water. Steam is used to fry bread rolls as soon as possible.

8. When the water is dry and the bottom is golden, sprinkle with black sesame seeds and shallots. The bottom is crisp and delicious.

Fried udon noodles

1. Shanghai green peeled and washed.

2. Break the eggs, add 2 tablespoons of oil to the pot, heat, pour in the egg liquid, stir fry with a shovel or chopsticks after solidification, and take it out for later use.

3. Cook udon noodles for 2 minutes, then remove the cold water and drain.

4. Add 1 tbsp oil to the pot, add minced garlic and stir-fry until fragrant, then add Shanghai Green and stir-fry.

5. Add udon noodles and stir fry together. Add 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1 tablespoon pepper, stir-fry and color.

6. Stir-fry the eggs before cooking and take them out.

Zucchini fried dumplings

1. When the oil temperature is 60% hot, pour in the beaten egg liquid and stir in circles with chopsticks until it is solidified, so that the eggs are broken and tender.

2. Chop the zucchini, add some salt, wrap it with gauze, and rub off the excess water, otherwise it will be difficult to operate when wrapping.

3. Soak the fungus in advance and chop it for later use.

4. Pour all the ingredients into a bowl, add 2g salt, 3g pepper, 1 tbsp oyster sauce and 1 tbsp Chili powder and mix well, and the filling is ready.

Put the stuffing on the dumpling skin.

6. Wrap it in the shape you like (jiaozi can put it in the refrigerator if you can't finish it).

7. Take a non-stick pan, heat it, pour a little oil (just wet the bottom of the pan), and drain it into the wrapped jiaozi. Stir-fry for a minute or two until the bottom of jiaozi is golden yellow.

8. Use this gap to adjust the noodle water, and the ratio of noodle water to noodle water is 1: 7. Pour in the adjusted noodle water, add the noodle water, the amount of which can be one third or half of that of jiaozi, cover the lid and turn to low heat to fry slowly (if there is too much water, the fried dumpling skin will be soft and easy to collapse, and one will be unsightly and the other will not be crisp, which will affect the taste).

9. After the water evaporates, a coating will be formed at the bottom. At first, it was white. Pour in some cooking oil and fry over medium heat until the skin is golden. Turn off the heat when there is golden pastry at the bottom of jiaozi.

10. Crispy fried dumplings can be served.

Homemade pizza

1. Prepare flour 150g, baking powder 2g, sugar 10g, salt 2g, corn oil 10g, eggs 1g, and pure milk 65g, and put them into the bread machine.

2. It takes 15 minutes to form a smooth dough.

3. Spread a layer of oil on the pizza baking pan, roll the dough into the size of a mold and put it in the pizza pan, push the edge up 1 cm, cover it with plastic wrap and let it stand for half an hour.

4. Punch holes in the dough orderly with a fork, and brush a layer of pizza sauce on the awake pizza skin (there is a pizza sauce practice at the end of the article)

5. Sprinkle a layer of mozzarella cheese, add shredded onion, shredded green pepper, shrimp and smoked sausage.

6. Sprinkle a layer of mozzarella cheese.

7. Preheat the oven to 200 degrees in advance, put it in the middle layer and bake for 15 minutes.

Scallion flour cake

1. Wash shallots and cut them into chopped green onions for later use.

2. Pour the flour, yeast, sugar, salt and pepper into the container and stir them evenly with chopsticks;

3. Add clear water several times, stir into a batter without dry powder, cover with plastic wrap and ferment until it is 2-3 times larger, and there are many dense small bubbles on the surface.

4. Brush a thin layer of cooking oil in the pot, pour the fermented batter into the pot, then shake it left and right to evenly spread it, then cover the pot and fry it on low heat;

5. Shake the frying pan from time to time during frying to make it heated evenly, then pour a proper amount of cooking oil from the pan until it is golden yellow, and then turn it over; Continue to turn on a small fire, cover the lid and fry the other side until the bread is pressed by the spatula and can rebound quickly.

Bake both sides until golden brown, evenly color the surface, take it out and put it on the chopping board, and cut it into small pieces with a knife for convenient eating.

Purple potato steamed bread

1. Peel and cut purple sweet potatoes, cook them, press them into mud, and let them cool for later use. Put flour, purple sweet potato paste and dry yeast into a basin, stir them evenly, add water and knead them into smooth dough, put them in a warm and humid place and ferment them to twice the size of the original dough, knead the fermented dough until it is completely exhausted, and divide it into 100g dosage form.

2. Make the dough into the shape of purple potato.

3. Poke several eyes of different sizes with chopsticks.

4. Spray a little water on the surface and apply a little Oreo powder to create a purple potato soil part.

5. Wake the cooked purple potato steamed bread again for 20 minutes. After waking up, steam in cold water, and steam over high fire 15-20 minutes. Turn off the heat and simmer for 3 minutes before opening the lid.

Pumpkin lotus leaf clip

1. First, peel and wash the pumpkin, cut it into small pieces, put it in a plate, and steam it in water.

2. Put the steamed pumpkin into a cooking machine and mash it, then keep warm.

3. Put the pumpkin puree into a flour container, dissolve the yeast powder with a small amount of warm water, add it into the flour several times, stir it into a flocculent shape, and knead it into dough. Cover with plastic wrap and ferment to twice the size.

4. Take out the fermented dough, squeeze and exhaust it, and roll it into dough pieces.

5. Press out the round dough sheet with a round die.

Brush a thin layer of vegetable oil.

Fold the dough in half

8. Press out the marks with a clean comb, and then push each meridian with a toothpick, so that the shape of the lotus leaf is more vivid. Stamp 10 minutes.

Put cold water on the pot, and continue to steam on high fire for about 15 minutes after the water boils. Turn off the fire, stew for about 2 minutes, and then open the lid. The delicious pumpkin lotus leaf is out of the pot ~

Vegetarian dragon

1. Prepare 300g flour, 3g dry yeast, 185g warm water, 5g sugar and dough.

2. Put the dough in a warm place to ferment. When you are about twice as big, poke the dough with your hand. After poking a hole, it will not collapse or rebound, that is, it will ferment.

3. Stir-fry the eggs and chop them. Soak the vermicelli and chop them. Chop them for later use.

4. Wash and chop the water-controlled leeks, put them in a bowl, add a spoonful of cooking oil, stir well and lock the water.

5. Mix all the ingredients evenly, and add 3g pepper, 1 spoon Chili powder, 1 spoon salt and 4g allspice powder to taste.

6. Take out the dough, exhaust it, roll it into a rectangle, spread the filling evenly, and leave a margin on the side.

7. Roll it up from the narrow side and pinch it on both sides to prevent the stuffing from overflowing.

8. Put the pot in cold water, cover the pot and ferment for fifteen minutes. About twice as much as it is now. Steam on high fire for 20 minutes, stew on low fire for 5 minutes, and cut it delicious.

Pork belly and bean braised noodles

1. Remove gluten from beans, break them into small pieces, wash and control water.

2. Pork belly is soaked in clear water, soaked in bloodletting water, washed and cut into thick slices.

3. Hot pot cold oil, stir-fry pork belly until the oil comes out.

4. Add 1 tablespoon bean paste, 1 tablespoon soy sauce, 1 tablespoon soy sauce and mix well.

5. Stir-fry the beans, pour in boiling water, add 1 tablespoon salt, 1 tablespoon soy sauce, onion, ginger, garlic, star anise, fragrant leaves, dried peppers, water and beans, and cover the lid.

6. Add noodles when the soup is obviously lower than the beans, otherwise the noodles will be cooked too soft. Cover, bring to a boil and stew for 10 minutes.

7. You can use chopsticks to open the small mouth at the bottom of the pot to see if the vegetable juice is dry. If the soup is dry and the noodles are not cooked, add a little hot water until the juice is almost dry and the noodles are cooked.