Hello everyone, today I will share with you some knowledge points about being strong, and an analysis of what it means to be strong. If everyone understands it, then you can ignore it. If you are not sure, you can read this article. I believe there is a high probability that it can solve your problem. Let’s take a look together!
Contents of this article
- What to do if braised pig hooves are rotten but chewy
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- What does it mean to be strong
- Strength and strength The difference
- How to mix the noodles of the board to be strong
- Why is the noodles not chewy?
- Is it chewy or chewy?
1. What to do if the braised pig’s trotters are rotten but chewy
1. How to make the braised pig’s hooves chewy but chewy To be strong, you must first master the heat during the cooking process. It is best to cook it over slow fire to allow the pig\’s trotters to fully absorb the marinade and maintain the toughness and taste of the meat.
2. At the same time, choosing a good marinade is also key. You can add ginger, onion, star anise, cinnamon and other spices to make the taste richer.
3. In addition, you can blanch the pig\’s trotters in boiling water before cooking to remove blood and impurities, making the pig\’s hooves cleaner and more delicious. Finally, you can add appropriate amounts of sugar and vinegar to make the taste more sour and sweet.
2. What does it mean to be strong
\” \”Strong and juicy\” is a way to describe the texture of food. It is usually used to describe the texture of ingredients that is firm, chewy, elastic, crisp, and not easy to soak or become soft. This word can also be used to describe a person\’s physical fitness, strength and endurance. In spoken language, \”looking strong\” can also mean a person\’s character is resolute, resolute, resilient and indomitable.
3. The difference between strength and tendon
1. Strength Tao and TendonThe difference lies in the changes in taste and dough texture.
2. Strength generally refers to noodles. By adding salt and alkali, stretching and other means, the retraction force of the dough is enhanced and the dough feels strong when chewed. The gluten is produced by kneading the dough, and the resulting bread, steamed buns, etc. are fluffy and tough, and the taste has a certain degree of retraction.
3. Therefore, the strength and texture of noodles are different from those of noodles.
4. How to harmonize the surface of the board so that it is strong
Because the noodles are softer, they are easier to cook than machine-pressed noodles. Cooking it for a long time will affect the taste and make it less chewy. Add 1 pound of high-gluten flour to 3-3.5 taels of water, add 3 grams of salt, and knead evenly. You can make noodles in half an hour. When the noodles are put into the pot, the Pan Mian chef will grab the noodles and bang them a few times. If the noodles are too soft, they will definitely break. The noodles of the Pan Mian must be made firmer. Knead the flour with high-gluten flour. If two people eat it, 7 sides is enough. Add a pinch of salt when kneading, not too much, just pinch a little with two fingertips. The key is that the dough must wake up for more than 40 minutes, longer in winter. When it wakes up, roll out the dough to a thickness of one centimeter, and apply some oil up and down to prevent the dough from getting chapped. After enough time to wake up, cut the noodles into finger-width slices, and then press them into thin pieces. You can then stretch out the noodles. Try stretching one piece first. If it breaks, it means the noodles are either soft or the dough has not woken up enough. This kind of noodles is as well cooked as Xinjiang\’s La Tiaozi.
5. Why the noodles are not strong
1. Water and water The proportion of dough is not well controlled: During the fermentation process, there is more dough and less water, and the proportion of water added is not enough, resulting in a very hard dough. The dough that rises during the fermentation process must also be hard, and it will not knead during the kneading process. Smooth phenomenon.
2. Uneven dry noodles and wet noodles: During the process of proofing, the kneaded dough has dry noodles and wet noodles, which is If the dough is not kneaded evenly enough, it will not be smooth even if this step is not done.
6. Is it strength or strength
It should be said that it is strength , rather than strength, which generally refers to the elasticity and toughness of the food during the processing of noodles and after successful processing, while strength generally refers to strength, so it is strength, not strength.
OK, this article ends here, I hope it will be helpful to everyone.
