For most cities, it is not difficult to find that roadside stalls are everywhere. Although this makes dining more convenient for many people, who can ensure dining hygiene? Eating at street stalls for a long time will inevitably lead to serious diseases. For health reasons, you can choose to cook it at home. Next, I will introduce to you how to make steamed bread and pickles to herald the arrival of spring. 1.12 Raw material picture. Make steamed corn bread first. 2.21 Roll the dough into strips and cut into five cylinders. 3.1 Pinch out a side, make it slightly wider, and also pinch out a side from the mouth to make it vertical. 4.2 Stand the cylinder upright and make a nest using the same method as making steamed bread. 5.Use chopsticks to bring the two edges together. It became a flower nest. Place in the tart mould and shape by hand. 6. Put the fish in boiling water and steam for eight minutes. Fry the pickles while steaming. 7. Dice pickled mustard greens, bamboo shoots and mushrooms, blanch them in hot water, remove them, squeeze them dry and set aside. Dice egg whites. 8. Put a little cooking oil in the pan and stir-fry the minced pork until slightly yellow. 9. Add minced ginger, dried chili rings, and five-spice powder, stir-fry until fragrant, then add one tablespoon of light soy sauce and half a teaspoon of sugar and stir-fry until the minced pork is evenly colored. 10. Pour in pickled mustard greens, bamboo shoots, mushrooms, egg whites, half a bowl of water, add salt, simmer over low heat for a while then simmer over high heat until the sauce thickens. Add chicken stock before serving. 11. Use a sieve to mash the egg yolks after steaming the bread. Put it on the edge of the steamed bread and put the vegetables in the middle. No matter you have ever liked cooking or don’t know how to cook, now that you have seen the specific method of making steamed bread and pickled vegetables and the five blessings for the coming of spring, you will definitely gain something. So, put away your worries and take action now. |
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