The main application is that flour is soft, with small ductility and high plasticity. Pastry chefs use their characteristics to make various exquisite snacks, such as Dragon Ball jiaozi, Waterfront jiaozi, Baihua jiaozi, etc., with diverse and novel styles. On behalf of food:
1, Guangdong shrimp dumplings
In the 1920s, it was founded by a small family teahouse in Wufeng Township, Wucun Village, Henan District, Guangzhou. After continuous development, it has become a prestigious dim sum in Guangdong, which is found in restaurants and teahouses of all sizes. This product takes cooked noodles (also known as flour) as the skin, and fresh shrimp meat, pork paste and tender bamboo shoots as the stuffing, which are wrapped in jiaozi and steamed. It is shaped like a curved comb, so it is also called the curved comb jiaozi. The skin of shrimp dumplings is soft, white, crystal clear, soft, tough and cool, and the stuffing in the dumplings is faintly visible; The stuffing is delicious, the shape is exquisite and delicate, and the taste is fresh and mellow, which is called three musts by colleagues from other provinces.
This product was first created by a teahouse near Wucun River in the suburb of Guangzhou in 1930s. At first, the materials and shapes were rough. However, because it is stuffed with fresh shrimp just caught from the river, it tastes delicious and unusual, and it is deeply loved by diners in the morning tea market. Later, it was introduced to major tea houses and restaurants in Guangzhou, and was gradually transformed into exquisite snacks by famous teachers, which was widely circulated and enduring.
Raw materials: 450g dry powder, 50g starch, 0/25g shrimp125g dried bamboo shoots125g lard, 90g salt, monosodium glutamate, sugar, sesame oil and pepper.
Exercise:
(1) Mix powdered starch and starch with salt, stir with boiling water, cover and stew for 5 minutes, take out and rub thoroughly, then add lard and knead into balls for later use;
(2) Wash raw shrimps, absorb water, chop them into small pieces with the back of a knife, and put them into a pot; Cut the cooked shrimp into small pieces; Pork fat is slightly scalded with boiling water, soaked in cold water and cut into small grains; Shred dried bamboo shoots, rinse with water, add some lard and pepper and mix well; Add some salt to the shrimp paste, stir vigorously, and add cooked shrimp meat, fat meat, shredded onion, monosodium glutamate, sugar, sesame oil, etc. , mix well and put it in the refrigerator for freezing; Peel the dough, peel it, wrap it with shrimps, knead it into jiaozi, and steam or fry it in oil pan.
2. Sweet and sour pork ribs
Ingredients: 500 grams of ribs, 2 teaspoons of tomato sauce, salt powder, sugar, white rice vinegar, garlic, cooking oil.
Exercise:
1, add water to the pot, and heat until the bottom of the pot begins to bubble, and the water has not yet boiled.
2. Add the ribs, keep the water hot with a small fire, and there is no big roll. It will be hot for about 3 minutes.
3. Take out the ribs, drain the water, and mix the ribs with the dry powder.
4. Fry slowly in a 60% hot oil pan until the ribs are golden and crisp.
5. Take out the fried ribs and drain the oil. At the same time, chop garlic into garlic rice, and add water to starch to make water starch for later use.
6. Leave a little base oil in the pot and stir-fry the garlic on low heat.
7. Stir-fry garlic until golden brown and add tomato sauce.
8. Add sugar and white rice vinegar to taste, stir-fry the ribs quickly and evenly, sprinkle a little water starch and push evenly.
3. Preserved radish cake
Friends who frequent Hong Kong-style restaurants must have eaten radish cake, which is usually the signature Cantonese dim sum there, and it is also a home-cooked snack that people in Guangdong and Fujian usually make during the New Year. Traditional radish cakes in different regions are slightly different, but radish and sticky rice noodles are indispensable. Usually, it is made by adding shredded radish, sausage, shrimp and other materials into sticky rice paste and steaming it in a steamer. White color, soft texture and delicious taste.
Ingredients: 1 50g sticky rice flour, 90g corn starch, 900g white radish, 60g bacon, 50g sausage, 30g shrimp, 25g scallop, 2 tablespoons fried onion crisp,15g lard,10g sesame oil, 6g salt and1.
Practice steps:
1, diced bacon sausage, dried shrimps and scallops, add a little water and cooking wine, steam in a pot for 10 minutes, and filter the juice; Chop the steamed shrimp and shred the scallops for later use;
2. Heat a wok, add lard, melt it, add bacon, sausage, dried shrimps, scallops and crispy shallots, and stir fry.
3. Mix glutinous rice flour and corn starch, add 150ml water and stir evenly to form slurry;
4. Peel the white radish, cut it into filaments, blanch it in boiling water for 2 minutes, and drain it;
5. Take another soup pot, pour in 600㏄ water, boil it with high fire first, and add the fried bacon, sausage, shrimp skin and scallops; Add blanched shredded radish, salt, sugar and pepper, mix well and turn off the heat;
6. Immediately pour the prepared slurry, stir while pouring, and then add sesame oil and stir evenly;
7. Pour it into a basin with oil on the wall, steam for about 80 minutes on high fire, and insert it with a bamboo stick, which is not sticky.
8. After cooling, cover the basin and pour it into pieces. When eating, oil it in a pan and fry it on both sides until golden.