[How to roast pigeons in the oven]_ roast pigeons _ oven _ how to do

[How to roast pigeons in the oven]_ roast pigeons _ oven _ how to do

When roasting pigeons, there is neither a grill nor an oven in the house. There is only a microwave oven, and the oven is only for heating food. They cannot be roasted, so everyone will be very entangled whether to eat roasted pigeons.Yes, as long as the power allows, you can make roasted pigeons, but the specific roasting time depends on the power.

The microwave oven roasts pigeons and more condensing microwave ovens have more power.

It usually takes 20 minutes to get it in half.

If you want to roast the pigeons well, you must prepare the seasonings. According to the taste, you can make a variety of roasted pigeons. When preparing the dishes, you must prepare the pigeons, roast them according to the steps, and then brush the seasonings.Roasted pigeons appeared.

The practice of roasting pigeons in a microwave oven seasoning: 10 grams of sand ginger powder, 20 grams of maltol, 50 grams of salt, 30 grams of meat treasure king, 50 grams of flavor powder.

(This is the amount of 10 pigeons) Production: 1. Live pigeons bleed, directly peel, viscera, rinse with water to remove fishy smell.

2. Spread the seasoning evenly on the pigeons, repeat it several times (set the taste evenly), and leave it to pickle for 15 minutes.

3. Wrap the pigeons with oil paper first, then wrap a layer of tin foil, and cover the pot with charcoal (step 4 in the same method). Fire for 20-25 minutes (up to 25 minutes).

4. After baking the pigeon, open the paper, take it out and bake it in the oven for 6-8 minutes.

Method 1 for charcoal burning pigeons. First, slaughter the pigeons, bleed them from the head (better than the light pigeons bought directly), rinse them with small running water, and remove the fishy smell.

2. Mix all the seasonings. For better taste, use a new disposable medical syringe to inject the seasonings into the thicker breasts of pigeon meat.

3. Roast the pigeon’s hair with charcoal fire, and then remove some miscellaneous hair, and remove the paste and viscera, liver, heart, and loquat.

4. When the charcoal is burned until there is no open flame, shatter it. Take a part of it and spread it on the bottom of the pot. Place the pigeon with the hair removed on the charcoal.Degree set time, up to 20 minutes).

5. Peel the pigeons that are in good condition (this dish eats the dry aroma of pigeon meat, so the skin must be removed), put them in the oven (sterilizable), brush them with a brush, remove charcoal shavings, and use plastic wrapKeep refrigerated for the best taste within two days.

6. Brush the sesame oil before serving and bake in the microwave for 6 minutes.

[Efficacy of vinegar soaked raw peanuts]_Vinegar soaked raw peanuts_Sure_Benefits

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[How to put dumplings in the refrigerator]_How to save_How to save

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[Can spinach and shrimp be eaten together]_Spinach_Shrimp_Diet Taboo

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[How to make big red dumpling skin]_How to make_How to make

[How to make big red dumpling skin]_How to make_How to make

In fact, there are still a lot of specialties about making dumplings.

If the dumpling skin is too thin, it will easily rot, and if it is too thick, it will affect the taste.

So how is the big red dumpling made?

First, you only need to make a big red dumpling skin. The dumpling skin is reconciled with flour and carrot juice, and the carrot juice will dye the dumpling skin into a big red.

Here’s how to make red dumplings: Red dumpling skin is made by mixing flour and carrots.

How to make dumpling skins The role of dumpling skins is to tightly wrap the fillings. Generally speaking, dumpling skins are divided into: ordinary dumpling skins, carrot dumpling skins, crystal dumpling skins, etc. Today I will briefly introduce these threeCommon practice of dumpling skin.

Common Dumpling Skin Method Material: Flour, Common Water Practice: 1, Noodles: Open the faucet to drop-by-drop shape, twist it clockwise to turn the flour into a dough, and the slightly harder.

2. Kneading the dough: Keep kneading for at least ten minutes to make the dough gluten.

3, soaking noodles: Put the kneaded noodles in a basin, cover the shells soaking noodles until you start rolling the skin.

4. Put the dough on the panel and knead it for ten minutes.

(Point: Put some flour on the panel and knead it up again.

) 5, after kneading into a ball, pick a hole from it, turn in a circle, knead fine.

6. Divide into wedges of appropriate size.

Knead the alignment bar for a long time until the opposite side of the noodle stick is the size of a dollar coin.

Sprinkle flour on the main board while kneading to prevent sticking to the board.

7. Press the dough.

Sprinkle with flour, straighten each dough with your hands, and press down with the big muscle that rests on the thumb of your palm.

The left is straightened and the right is squashed.

Then you can start rolling!

Note: When rolling with a rolling pin, pay attention to the thick middle edge and the thin middle edge to prevent the dumplings from leaking. The thin edge has a good taste.

Carrot dumpling skin material: 150g of carrot, 150cc of cold water, 250g of medium flour flour Steps: 1. Put the carrot in the juice machine and make it for juice.

2. Take 100cc carrots and medium flour together to form a dough. Cover with a fresh mold and let stand for 30 minutes.

3. Sprinkle the flour of medium strength on the table, then knead the dough into long strips and cut about 10g into small pieces. Then they can be divided into carrot dumpling skins.

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What kind of flour is used for dumpling skin Generally speaking, if you want to make dumpling skin, you can just use the dumpling powder purchased in the supermarket. Generally, the flour we are talking about is medium-gluten flour, and dumpling flour is high-precision flour.

The dumpling skin made of high-gluten flour is relatively strong and resistant to cooking, and it is not easy to break the skin. Usually, the dumpling skin used for dumplings in our homes is medium-gluten flour, which is not resistant to cooking and easy to rot.

So how to distinguish high-gluten flour, medium-gluten flour and low-gluten flour?

We can distinguish by their protein content.

High-gluten flour has a protein content of 10.

5% -13.

5%; protein content in medium gluten flour is 8.

0% -10.

5%; high protein content of 6.

5% -8.

About 5%.

Another thing to pay attention to is to pay attention to the difference between high-gluten flour and high-precision flour. The dumpling skin requires high-gluten flour instead of high-precision flour. High-gluten flour is the strength of flour, and high-precision flour.It refers to the degree of flour processing, that is, accuracy.

Precautions when making dumpling skins Some people make dumpling skins that are not satisfactory when they are made at home. Some of the dumpling skins are too sticky and some are too hard.
This is not to say that you don’t have to worry about the production, it is because you did not pay attention to the precautions during the production process, and this will be the case without a certain amount of practical experience.
Today I will tell you about the things you need to pay attention to when making dumpling skins.

1. The ratio of flour and water for dumpling skin: 1 kg of flour and 4 water. In fact, the specific ratio cannot be said. With warm water and noodles, the water is gradually added.It is harder to make peace, which depends on personal experience.

2. It is best to use dumpling flour for the dumpling flour, which is part of high gluten flour. It is usually bought in supermarkets, and the gluten content is more than 13%.

It’s hard to eat like that, it’s not easy to break the skin.

Special powder and special powder can also be used.

3, after the first step and good noodles, the dough must wake up, the noodles will become soft, so first and harder.

4. It takes at least an hour to wake up the noodles, so it is suitable to make dumplings during the wake up.

5, if you feel that rolling the dumpling skin is too complicated, here is a simple method: roll the dough into a large skin, and then use a cut beverage bottle, like a stamp, evenly press on the doughAt once, more than a dozen uniform dumpling skins came out.

How can dumpling skin wrap 1, triangle dumplings: hold the dumpling skin with both hands, hold the thumb and forefinger symmetrically to the middle, so the dumplings are unique in appearance, but take up space.

2. Popper dumplings: take the dumplings on a piece of paper heart, put an appropriate amount of filling, and fold and seal the dumpling skin in a half circle, pinch the index finger slightly before the thumb, and hold the dumpling edge forefinger to slightly push the dumpling skin forward to foldFold, repeat the folds and push straight to the top of the right end to let go, so a popper dumpling is completed.

3, Sixi steamed dumplings: take the dumplings and put the right amount of meat on the palm, knead the dough into a “Tian-shaped” square (the square corner is empty, and the square corner is glued in the middle). You can use your fingers to dip a little waterPut the chopped spinach on the sticks, stir-fry the shredded egg skins, soak the chopped shiitake mushrooms and * roasted minced meat in four small mouths, steam into the pot for about 8 minutes and take out.

The so-called “four joys” refers to a dish of different colors added to steamed dumplings, which can be changed according to your preferences.

4, fish-shaped dumplings: left hand fist, thumb and index finger natural shape, take a piece of dumpling skin and add fillings, fold the dumpling skin in half, fold one side inward about 1-2CM, squeeze tightly and then inwardFold 1-2CM, and then squeeze it so that it repeats even the other side, and at the end of the closing, you can pinch the tail slightly upwards.

5. Yuanbao Dumplings: Take a piece of dumpling skin in the palm of your hand, add an appropriate amount of filling and fold it into a half circle, pinch the middle to seal the right half of the dumpling skin, and also seal the left half of the dumpling skin, then seal the dumpling skin, thenBend the dumplings in two directions to the middle, and pinch the sides of the dumplings to each other so that the semi-circular sides are slightly tilted upwards.

6, clam dumplings: take a piece of paper on the palm of the dumpling skin, put in an appropriate amount of filling, fold the dumpling skin in half and fold inwards.

Squeeze the folded side firmly, pinch the sides of the folded side firmly, pinch the right tip corner with the thumb of your right hand, pinch it thin, press the thinned top down, and press it continuously to pinch the edges to the left endA clam-shaped dumpling appeared.

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.How to eat dumpling skin Jade ingot dumplings Ingredients: flour, spinach, meat, mushrooms, pepper water, salt, oil, soy sauce, sugar practice: 1, Wash and squeeze the juice.

2. Put less salt in the juice, add an egg to the noodles, knead the dough with boiled juice and noodles repeatedly until the three light (hand light, pot light, noodle light), cover the dough to wake up the dough.

3. Stir the meat into the filling and season for a while.

Wash and chop shiitake mushrooms and add to the meat.

4. Wake up the noodles and turn them into small dumpling skins.

5, boil the dumplings with water, push the water forward with a spoon to prevent the dumplings from sticking together, and make it evenly heated.

When the water is boiling, you need some water, just three o’clock, just a little cold water for a while.

Then the dumplings are cooked.

Ingredients of Artemisia Pork Dumpling: 300g flour, 175g water, appropriate amount of Artemisia annua, proper pork filling, proper cooking wine, appropriate soy sauce, appropriate oyster sauce, appropriate thirteen spices, appropriate sweet noodle sauce, appropriate salt, appropriate sesame oil, appropriate oil, appropriate water, appropriate shallot,Moderate amount of ginger: 1. Pour water into the flour and stir until the moisture disappears.

2. Knead smooth dough with your hands and cover with a damp cloth for half an hour.

3. Prepare dumpling stuffing when you wake up: Wash the wormwood, rinse it with boiling water, put it in cold water to cool it, and squeeze out the water.

4. Shred Artemisia annua L. and squeeze out the water again.

5. Add a small amount of water to the meat and stir clockwise until the moisture disappears.

Add water 4-5 times to beat the meat into a gel.

6. Add minced ginger, cooking wine, soy sauce, oyster sauce, thirteen incense, sweet noodle sauce, and salt to the meat filling, and add some sesame oil to taste.

7. When you want to make dumplings, add turmeric and minced green onion to the meat and mix well, then add the right amount of oil and stir.

[How to steam bread with baking powder?

】 _How to do_Making method

[How to steam bread with baking powder?
】 _How to do_Making method

Head is a very important food in life. In northern areas, people use steamed bread as a staple food. Because steamed bread is very rich in energy, it is very suitable for supplementing the body, and the method of steamed bread is relatively simple.It only needs to be equipped with baking powder and flour. Among them, the use of baking powder is very particular about it. Let’s take a look at how to use steamed buns with baking powder?

1. First, take an appropriate amount of dry yeast powder and put it in water at a temperature of 35 degrees, and stir with chopsticks until it is fully dissolved.

2. Then add flour to the inside and stir while using chopsticks until the noodles are lumpy.

3. Knead the dough by hand, cover with a bowl and let it stand for 10 minutes.

4, put a small amount of flour and continue kneading, you can cut and knead until the surface is smooth.

Cut into several uniformly sized doughs and roll them to a circular shape with a flour stick.

5. Pre-prepared pork fillings for serving.

6. Put the meat filling in the middle of the noodle wrap. The remaining noodles can be made into steamed buns. I also make two small rose rolls.

7, put the right amount of cold water in the electric cooker, put a little more to prevent dry pot.

8. Put steamer and cage cotton on it.

Put the prepared pasta in the batter for half an hour, until it is best to bounce it down with your fingers.

9, the medium heat begins to steam, the general time is about 40 minutes.

After turning off the switch, let it cook for 5 minutes.

10. You can smell the aroma of the food when it is steaming.

11. Place the steamed pasta on a plate.

What’s the trick for steamed buns?

(1) When steaming buns, if the noodles appear to be non-hairy, you can dig a small hole in the middle of the dough, pour two small glasses of white wine, and stop after 10 minutes, the noodles will open.

(2) If there is no yeast during baking, honey can be used instead. Add 15-20 grams of honey per 500 grams of flour.

After kneading the dough, cover it with a damp cloth for 4-6 hours to start.

The steamed buns from the honey batter are soft and fragrant.

(3) The indoor temperature is low in winter, and the time required for baking is shortened. If you put some sugar in the noodles during fermentation, you can change the baking time.

(4) In fermented dough, people often add an appropriate amount of alkali to remove the sour taste.

To check whether the amount of alkali is appropriate, cut the dough with a knife, and some sesame seeds have holes of uniform size, indicating that the amount of alkali is appropriate.

[Diet for patients with renal failure]_Diet care_What to eat

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[How to make dried osmanthus tea]_drying_how to make

[How to make dried osmanthus tea]_drying_how to make

Dry osmanthus tea as long as the osmanthus tea is dried, the salt and rock sugar should be added during the drying process.

Generally it can be put away as long as it is in the sun for a day or two.

Osmanthus tea is a combination of things that can clear away heat and relieve heat and beauty. In addition, osmanthus tea can be eaten as long as it is directly soaked in water. It is recommended that office workers can add more.

How to make osmanthus tea Osmanthus tea Method One: When making osmanthus tea, you need to prepare fresh osmanthus, an appropriate amount of salt and rock sugar, and prepare some boiling water and a clean glass cup.

2. Put the prepared osmanthus in the pot, add the prepared edible salt and water, rinse and drain repeatedly, then put it into the prepared glass, pour boiling water, add rock sugar, coverCover it with a good cup and let it soak for three minutes. At this time, the scented osmanthus tea is ready, and it can be called directly after cooling.

Method 2 1. When Osmanthus fragrans is marketed in large quantities, people can collect fresh Osmanthus fragrans and remove them. The residual flowers can be dried in a cool and ventilated place afterwards, and then stored.

2. When you want to drink sweet-scented osmanthus tea, you can take your dried osmanthus, 3 to 5 grams, put it directly into the cup, then fill it with a little boiling water, shake it for a while and then pour it out. Pour in the boiling water again, add an appropriate amount of sugar, and seasonIt’s the sweet-scented osmanthus tea.

3. When making osmanthus tea, you can also mix dried osmanthus tea with a variety of scented teas such as roses or chrysanthemums. This will make the osmanthus tea brewed more attractive and relieve the stomach.Cold and stomach pain can also prevent and cure human indigestion.

Method 3: When a lot of osmanthus blooms every year, you can also collect fresh osmanthus flowers, wash them with water, remove the residual flowers and stalks, dry the water on their surface, and put the treated osmanthus in glass bottles.Put a layer of sweet-scented osmanthus and a layer of white sugar, repeat the top layer of white-sweet sugar, and marinate them tightly. They can be marinated in about 20 days. Usually, you want to drink the sweet-scented osmanthus tea and take out the right amount.

[Internationally recognized anti-cancer food, take a bite of cancer one step further!

[Internationally recognized anti-cancer food, take a bite of cancer one step further!


Improper diet can cause cancer, but eating food can also prevent cancer.

Not long ago, Huang Zhijie, an associate professor at Hubei College of Traditional Chinese Medicine, pointed out in Shenzhen that there is no shortage of anti-cancer and anti-cancer substances in nature, and they are widely present in natural foods.

At present, the internationally and domestically recognized vegetables with anti-cancer and anti-cancer effects are: sweet potato, asparagus, cabbage, cauliflower, celery, eggplant, beet, carrot, amaranth, enoki mushroom, snow ravioli, Chinese cabbage; the fruits are: papaya, strawberry, orange, Mandarin, kiwi, mango, apricot, persimmon, tomato and watermelon.

Huang Zhijie specifically introduced 10 kinds of foods with anti-cancer and anti-cancer effects.

★ Carrot research found that the carotene contained in carrots can be converted into vitamin A in the body, and vitamin A has anti-cancer and anti-cancer effects.

Carrots also contain carbonated folic acid, which also has anti-cancer effects.

The contained lignin can improve the immune capacity of the organism by 2-3 times, thereby indirectly inhibiting or eliminating carcinogens and cells in the body.

In addition, the molybdenum in carrots can also prevent cancer.

Therefore, eating carrots often can prevent cancer.

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