1 menu function editing

Golden color, flexible and chewy skin and tender stuffing are traditional snacks in Hefei. [2]

2-disc practice editing

Egg fried dumpling (5)

1. Wash the pork belly, mince it with a meat grinder, put it in a basin, add 300g of refined salt, soy sauce, chopped green onion, Jiang Mo, monosodium glutamate and cold water and mix well. In addition, wash the cabbage, boil it in boiling water slightly, chop it up and add it to the meat, and mix well to make stuffing.

2. Put the flour on the chopping board, scrape the nest in the middle, pour 700g boiling water to scald the noodles, knead thoroughly, make 80 flour noodles, flatten them one by one, roll them into thin noodles with a diameter of about 2cm, put 10g stuffing into each noodle bag, knead them into jiaozi, put them in a cage, steam them for about 5min with high fire, take them out and let them cool, and get the semi-finished products of jiaozi.

3. Place the pot on medium fire, add 10g rapeseed oil and heat it, and arrange the jiaozi into a sunflower shape, with about 20 pieces in each pot. When the bottom of jiaozi becomes hard, pour in 10g rapeseed oil, shake the pan to keep jiaozi away from the pan, pour out the remaining oil, and gently stir jiaozi with chopsticks to avoid sticking to the pan. Put the eggs in a bowl, break them up, and pour them into the pot from the periphery of the pot (every 8 jiaozi 1 egg on average). After the egg paste solidifies, pick up the pot and shake it, so that all the eggs in jiaozi can be taken out of the pot, turned over, fried for a while, put it on a plate and poured with sesame oil. [3]

3 factors of production editing

1. When mixing meat stuffing, stir the ribs in one direction, and it is not advisable to change the direction in the middle;

2. The pot stickers are steamed first and then fried. After being fried with egg liquid, the color is golden;

3. It is not advisable to beat the egg liquid in one direction and change direction halfway until it bubbles.

4 ingredients introduction editor

Eggs (of hens)

Eggs (of hens)

Eggs are pheasant eggs. Eggs can be divided into three parts: eggshell, egg white and yolk. Eggs contain a lot of vitamins and minerals and protein with high biological value. Protein's amino acid composition is the closest to human tissue protein. Also known as chicken eggs, chicken eggs. Tianping. Has effects in nourishing yin, moistening dryness, nourishing heart, tranquilizing mind, nourishing blood, preventing miscarriage, and prolonging life. Eggs are popular food, and fresh eggs are full of nutrition. Nutritionists call it "the complete protein model" and are known as "the ideal nutrition bank".

Eggs are recorded in detail in the history of China. There are many aliases: egg (Hanshu), egg (Shan Hai Jing), chicken bomb (Jin Ping Mei), rolling pin, peeling, fruit throwing, yellow food (catering industry), giggling (southwest) and raw Yu Zi (Japan).

Eggs are divided into egg white and egg Huang Zhi, which is very clear to the ancients. For example, "Compendium of Materia Medica" says: the egg is white, its gas is clear, and its nature is slightly cold; Egg yolk is turbid in gas and warm in nature. If the essence is insufficient, it is necessary to replenish qi, so egg white can clear qi and cure various diseases such as heat, red eyes and sore throat. If the shape is insufficient, it is supplemented by taste, so egg yolk can enrich blood and treat diarrhea and fetal diseases. Egg white energy: moistening lung and relieving sore throat, clearing away heat and toxic materials, suitable for people with sore throat, hoarse voice, red eyes, swelling and pain caused by heat toxin. However, Dietotherapy Materia Medica also says: Those who are tempted should not eat more. Egg yolk can nourish yin and moisten dryness, nourish blood and dispel cold, which is suitable for people who vomit blood, have fever and convulsions, have restless sleep and have miscarriage and bleeding. Li Mingshizhen said: Black-bone chicken has a strong smell, so it can make up the shape. It used to be used with Ejiao, which is what it means. However, black-bone chicken is not easy to digest, so it is not suitable to eat more, just as "Seeking Truth from Materia Medica" says: eating more will lead to stagnation.

flour

flour

Flour is a kind of powder ground from wheat. According to the content of protein in flour, it can be divided into high gluten flour, medium gluten flour, low gluten flour and gluten-free flour. Flour (wheat flour) is the staple food in most parts of northern China. There are many kinds of food made of flour, with many patterns and different flavors.

Wheat grain, the raw material of flour, is mainly composed of three parts: wheat bran accounts for about18%-25% of the grain weight; Only 1%-2% of wheat germ is used for germination. Endosperm accounts for about 80%. There is aleurone layer adhesion between endosperm and wheat bran. Wheat bran, wheat germ and endosperm were separated from wheat seeds by milling technology, and the endosperm was ground into flour for human consumption. Flour processing is a physical separation process and will not change.

Judging from the factors that affect the edible quality of flour, protein content and quality are the most important factors that determine its edible quality, processing quality and market value. For example, to make bread, in order to make it bigger and taste good, high-gluten wheat flour should be used; To make noodles and jiaozi, use medium-strong gluten wheat flour to make it "gluten-free" and smooth; The cakes made of low-gluten wheat flour are soft and the biscuits are crisp. It can be seen that with the development of food industry, the demand for all kinds of special flour is getting higher and higher, and the decisive factor is the "protein content and quality" of flour.

Hope to adopt. Good luck.