Steamed dumplings have a unique taste, which can be seen in breakfast shops in many cities, especially noodle steamed dumplings are very popular. The most important thing to make steamed dumplings with noodles is to mix noodles. If you don't master the skills, the taste of steamed dumplings will be affected. Some experienced people will add some starch to the dough to improve the taste. So how do noodles and steamed dumplings go with noodles?

1. How to mix noodles with steamed dumplings? There may be lumps in white flour and potato starch 1: 1 potato starch. Just pinch the boiled water and noodles. Remember to boil water and noodles.

Knead into a smooth dough, cover the dough and stir for 20 minutes. At this time, insert the cucumber and carrot into the silk with a plug board and put a little salt, because this will separate the water from the vegetables.

It's easier to wrap the eggs. 3. Break the eggs, fry them in oil, and then cool them. Remember not to boil the oil too hot. 4. Wait for ten minutes to squeeze the water out of the dish, then put the cooled egg flower in and stir it clockwise with seasoning. 5. Because it is starch and noodles.

When the dough is soft, sprinkle starch on the panel to prevent the dough from sticking, and then you can wrap the stuffing. Don't put too much dough, it will leak if it is not stretched. Then boil the water and steam it on a steamer for 8 to 10 minutes. Put a little oil on the steamer, and the jiaozi won't stick. You can see at a glance that the stuffing inside is very chewy. Is it easy to eat?

Second, slowly pour boiling water into the flour, stir until there is dry powder, air dry until it is not hot, and mix the flour. When kneading dough, you need to add a proper amount of cold water until the dough is smooth. The amount of hot noodles accounts for 3/5 of the flour, and the rest is cold water. Cover the dough with plastic wrap and let it rise for 30 minutes. Proofing dough is smooth and tough.

How to mix noodles with steamed dumplings? Put the flour into the basin, quickly pour in the boiling water, and keep stirring in one direction with chopsticks until there are no dry powder particles in the basin. 2. After cooling slightly, knead it into smooth dough by hand and cover the surface with a wet cloth for half an hour. 3. Use this time to adjust the filling. Put the meat stuffing into the pot, stir it in one direction with chopsticks, add a little water, and then continue stirring, and repeat it three times until the meat stuffing is more viscous. 4. As long as the onion is white, cut it into chopped green onion. 5. Add chopped green onion and Jiang Mo into the meat. 6. Add pepper, soy sauce, dumpling stuffing seasoning and salt and mix well. Finally, add sesame oil and mix well. 7. Knead the noodles into long strips and cut the ingredients. 8. roll the skin. Put the stuffing in 10. Grease the drawer and put the wrapped jiaozi in 165438.