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Is the steamed dumpling steamed or fried?
The method of mutton steamed dumplings introduces the cuisine and its effects in detail: fine staple food, strong waist and kidney, spleen and appetite, malnutrition.

Taste: Salty and umami technology: Steamed mutton steamed dumplings. Ingredients: 500g wheat flour and 300g mutton (fat and thin).

Accessories: onion 100g, ginger 15g.

Seasoning: cooking wine 15g, soy sauce 10g, salt 3g, monosodium glutamate 3g and sesame oil 20g. Mutton steamed dumplings are characterized by thin skin and big stuffing, salty and delicious. Teach you how to make mutton steamed dumplings, and how to make mutton steamed dumplings is delicious. 1. Boil the flour in boiling water until it is half cooked;

2. Mix the dough with warm water;

3. Chop the mutton into fine stuffing;

4. Add mutton into the fresh soup while stirring, so that the soup can be fully absorbed into the stuffing;

5. Add onion ginger, cooking wine, soy sauce, fresh soup, refined salt, monosodium glutamate and sesame oil into the stuffing and mix well;

6. Grind the flour into a uniform dough, roll it into pieces, wrap it in stuffing, and knead it into steamed dumplings;

7. Steam in the drawer/kloc-take it out in 0/5 minutes. Tips for making mutton steamed dumplings: This is a famous product of northern Hui people's dumplings. The steamed skin is translucent, but it can't spill soup or leak oil. The upper part is flower-shaped, which is very beautiful. If you want to eat comfortably, you'd better drink a bowl of rice porridge, rice or millet or rice mung beans. Never add meat to salty porridge, or you'll be a foreigner. The practice of steamed dumplings with cabbage leaves introduces the cuisine and its effects in detail: home-cooked recipes, boutique staple food constipation recipes and malnutrition recipes.

Taste: Salty and umami flavor technology: Steamed Chinese cabbage leaves steamed dumplings are made of materials: main ingredients: Chinese cabbage 250g, pork 200g (fat and thin).

Accessories: 50 grams of eggs.

Seasoning: starch (corn) 15g, onion 10g, ginger 10g, salt 4g, monosodium glutamate 2g and sesame oil 2g. The characteristics of steamed dumplings with Chinese cabbage leaves are: they look like steamed dumplings, fresh and delicious, and have a unique flavor. Teach you how to make steamed dumplings with cabbage leaves, and how to make steamed dumplings with cabbage leaves is delicious 1. Chop pork for later use;

2. The first player holds 20 Chinese cabbage leaves;

3. Use a small bowl with a diameter of about 10 cm as a mold, cut off the excess part with a knife tip, and make each cabbage leaf into a disk with a diameter of 10 cm;

4. Scald the trimmed cabbage leaves with boiling water;

5. Cool with cold water, control the clean water, put it in corn starch and dip it in a thin layer of corn starch for later use;

6. Chop the remaining cabbage leaves, marinate them with a little salt for a while, and squeeze out the water;

7. Mix minced onion and ginger, salt, eggs and monosodium glutamate into the meat stuffing;

8. Use Chinese cabbage leaves stained with corn starch as steamed dumpling skin;

9. Wrap the mixed stuffing into it, make it into the shape of steamed dumplings, and put it flat on the plate;

10. Steam in the drawer and take it out. The practice of jade steamed dumplings introduces the cuisine and its effect in detail: Shanghai cuisine nourishing health care recipe malnutrition recipe.

Taste: Sweet technology: Making materials of steamed jade dumplings: Ingredients: 500g of wheat flour, and 0/250g of spinach/kloc.

Seasoning: 350g of sugar, 200g of lard (refined), and salt 1 g.. Emerald steamed dumplings are characterized by green color, fat, sweet and soft. Teach you how to make jade steamed dumplings, and how to make jade steamed dumplings is delicious. 1. Remove the yellow leaves from the vegetables, wash and put on makeup, blanch them in a boiling water pot (add water and alkaline water in the pot), scoop them up, rinse them with cold water, cut them into fine powder, put them in a cloth bag to dry the water, pour them out, put them in the pot, add white sugar, refined salt and lard, and stir them evenly to get the jade stuffing.

2. Put the flour into a pot, add about 150g of boiling water, stir it into snowflake slices, then add about 100g of clear water, stir and knead it until the dough is smooth, knead it into long strips, pick out blanks of about 15g each, and roll them into flounces and skins with a rolling pin.

3. Spread the skin in the palm of your left hand, put 40 grams of glutinous rice stuffing in the middle of the skin, then knead the waist-high skin with your left hand, and scrape the glutinous rice on the skin with a scraper with your right hand, that is, the glutinous rice is cooked and sold. Put the green body into a cage and steam over high fire for 10 minute. The practice of egg steamed dumplings introduces the dishes and their effects in detail: vegetarian dishes, Yiqi Buxue recipe, Bushen recipe, Buyang recipe and Qiangyao Shenfang recipe.

Taste: slightly spicy technology: boiled egg steamed dumplings. Ingredients: 400g of eggs and 600g of shrimps.

Accessories: Chinese cabbage 10g

Seasoning: pepper 10g (dried red pepper), salt 4g, yellow wine 20g, monosodium glutamate 2g, starch (corn) 2g, onion 10g, chicken oil 10g. Features of steamed dumplings: This dish is a traditional halal dish in Nanjing. Teach you how to make an egg steamed dumpling, and how to make an egg steamed dumpling is delicious. 1. Chop onion into powder for later use;

2. Wash the shrimp, drain the water, take 500g, chop it into rice grains, put it in a bowl, add refined salt, monosodium glutamate, chopped green onion, yellow wine and cooked chicken oil, mix it into shrimp stuffing, and divide it into 40 portions;

3. Chop the remaining shrimp 100 into shrimp paste and put it in a bowl for later use;

4. Beat the eggs into a bowl and break them into egg liquid;

5. Wash red pepper and Chinese cabbage and cut into powder for later use;

6. Heat the iron spoon with small fire, spread it evenly with chicken oil several times, scoop a spoonful of egg liquid with soup, pour it into the spoon, hold the handle of the spoon and shake it for a week, and spread it into a round egg skin with a diameter of about 7 cm (the egg skin is not used for pinching, otherwise it will not stick when filling);

7. Put 1 serving shrimp stuffing in the middle of the egg skin, turn the egg skin into a semicircle with chopsticks, then clip it into a steamed dumpling shape with chopsticks above the stuffing center, put it on a plate, spread shrimp paste on the joint of the egg skin, decorate it with minced red pepper and minced green vegetables, put it in a cage, steam it for about 10 minutes until it is cooked, and take it out;

8. Put the wok on the fire, add the egg white, add the refined salt and monosodium glutamate to boil, dilute it with wet starch and hook it into a thin paste, pour the chicken oil and pour it on the egg steamed dumplings.