What did you cook at home during the epidemic?

During the epidemic, because I couldn't go out, I specially bought a pot to cook and eat snacks at home, and recorded the cooking process in the form of video and posted it on the watermelon video platform, which enriched my life.

Cooking in a pot [laughs] ... There are many skilled people, humorous people and all kinds of kitchen gods during the epidemic. Stay at home and have enough time to touch pots and pans.

During the epidemic, the main task is to study food at home. During this period, my family almost ate all the dishes I wanted and could eat. Mainly adopts the following raw materials: pork, beef and mutton, ribs, pig's trotters, bone, eggs, cuttlefish, chicken, duck, bacon, fish, shrimp, cucumber, celery, parsley, leek, parsley, radish, potato, onion, pepper, Chinese cabbage, lettuce and cabbage.

I also used many dishes to make pasta such as jiaozi, steamed dumplings, steamed buns and rolls. Used leeks, eggs, eggplant, white radish, vermicelli, celery, pork, leeks, sugar, etc.

Cooking with rapeseed oil

Eat a balanced diet, including carbohydrates in the morning, meat in the afternoon and vitamins in the evening.

Vegetables, onions, Chinese cabbage and radishes are eaten more because they can be preserved for a long time.

Onions have too many uses. You can mix them with fungus in cold dishes, or add shredded onion to other cold dishes instead of garlic. In addition, you can use beef stuffing to wrap jiaozi/pie, or cut onions into fried rice, and then make a pork chop pot/diced chicken pot as a side dish.

Chinese cabbage can be made into vermicelli soup, Chinese cabbage soaked in vinegar and kimchi can be eaten for a long time. Kimchi can be eaten directly, or made into kimchi cake, Korean miso soup, kimchi tofu pot, kimchi fried rice and so on. There are too many ways to do it.

White radish can be fried with shredded radish, stuffed with beef, wrapped in jiaozi/pie, shredded radish and beef ball soup, and made into Korean pickled radish. Various Korean dishes often cut radish slices as side dishes.

Because I am from Wuhan, Hubei, I can only buy delivery dishes during the closed period, and almost all of them are set meals. Others mix well and have no choice. Some dishes are served every time. If I eat too much, I will do it in different ways.

Now, the most important thing to consider is cabbage. There is at least one cabbage in the 90-60 yuan set meal every time. When there are many, there are three in it. If we can't finish it, we will soak the cabbage.

This is also a big gain for me during the epidemic. It feels particularly delicious, sour and appetizing. ...

There are all kinds of pasta. I bought more than 20 kilograms of flour, steamed a pot of steamed bread and steamed buns every two days, served with steamed bread and sauerkraut, which is simple and convenient, saving money and effort. ...

Hello, my friend, let me answer this question! During the epidemic, everyone stayed at home, and eating, drinking and having fun was the theme. During this period, I made the most steamed buns.

The first key point of steaming steamed bread is to make noodles well. If the noodles are not cooked well, the steamed buns will definitely not be soft. Even if the stuffing is well mixed, it will not be fragrant after steaming. The weather is getting colder and colder, and the dough mixing time is getting longer. Yeast must be melted with warm water before pouring flour. In addition to adding yeast, you can also add a spoonful of sugar, which can promote the speed of dough making. Knead the dough and put it in a warm place to make it twice the size. Like my picture, noodles are very successful. There are many beehives. Sprinkle some dry flour on the chopping board, exhaust and knead until smooth, and then you can cut the medicine roll buns.

Many people will roll the cut dough directly into their purses, which is not correct. Be sure to knead all the dough before rolling, so that the dough will be more elastic and elastic, and no amount of stuffing in the bag will break the skin. Because the process of kneading dough is equivalent to waking up the steamed stuffed bun skin, the longer the dough is kneaded, the more delicious it is, so each dough should be kneaded again, so as to ensure that the skin is thin and the stuffing is big. There are two kinds of local steamed buns: round and wheat-ear. Round buns are made by holding the dough in the left hand, filling it with stuffing, kneading it with the right hand, turning it while kneading, and closing the thumb of the left hand until the mouth is tightened. Filled with stuffing, the wheat ear bag is folded in half, from one end to the left and right, until the end is wrapped. Both methods of steamed buns are very nice, so just wrap them according to your own habits.

Put a corn leaf on the wrapped steamed stuffed bun to replace the drawer cloth to prevent adhesion. Add enough water to the pot and put the steamed bread neatly on the grate, leaving a gap in the middle, because the dough will become bigger and stick together if it is put too tightly. Steamed buns, don't directly cook! Teach you the most correct way, the steamed stuffed bun is soft and delicious, and it doesn't collapse. The second key point of steaming steamed bread is never to steam directly in the pot. If the steamed bread is directly fired, it will definitely not be soft and will collapse. Steamed bread needs a second proofing, and many people will miss this step. No wonder steamed buns feel a little hard like noodles, like steamed buns with hot noodles, but they are not soft at all. The correct way is to put the steamed stuffed bun in the pot, cover the pot and wake it for about 10- 15 minutes. You will wake up when you see that the steamed stuffed bun is bigger than before. Then steam over high fire and cook for 20 minutes. Steamed pork ribs buns will be as soft and delicious as bread if steamed for 10 minutes.

Steamed bread is cooked before serving? All wet! This step 1 is right. Steamed buns are soft and won't shrink. Many people boil water and steam it in a steamer, so that the steamed buns will die and will not be soft and delicious. Remember to steam with cold water after the second fermentation. Don't open the lid in a hurry after turning off the fire, just stew for about 5 minutes. Big steamed buns are delicious, with thin skin and plenty of stuffing.

During the epidemic, my main task was to study food and hairy meat at home and cook different kinds of dishes every day, and I felt that my cooking skills had improved a lot.