First of all, ingredients
Steamed dumpling stuffing
250g cowpea, pork stuffing 100g, salt, oyster sauce, cooking wine, soy sauce, white pepper, ginger powder and sesame oil.
Steamed dumpling skin
400g medium gluten flour, hot water.
Second, practice.
1. Boil the pot with water and sprinkle a little salt. Wash cowpea and blanch for later use.
2. Turn off the fire until the cowpea changes color, remove and drain.
3. Dice the drained cowpea with a spatula and put it in a bowl for later use.
4. Break the pork stuffing with chopsticks, add white pepper, ginger powder, salt, oyster sauce and soy sauce and mix well. Drop a few drops of sesame oil and continue to fight in one direction. Add a little water several times and beat it in one direction with chopsticks until it becomes sticky.
5. Put the prepared meat stuffing on the cowpea, and add appropriate amount of salt to adjust the salty taste.
6. The minced pork and cowpea stuffing are mixed together and can be moistened with a little sesame oil.
7. Put the flour into the basin, while adding hot water, stir it into dough with chopsticks. After kneading into dough, cover it with plastic wrap or drawer cloth and let it stand for about 15 minutes.
8. Take out the dough, pick up the agent, a dose of about 30 grams, sprinkle with fine flour to avoid mutual adhesion.
9. Roll the cream into a dough with thick middle and thin sides. Add appropriate amount of cowpea stuffing.
10. Wrap it in the shape you like.
1 1. Pour the clean water into the steamer to boil, spread the wet drawer cloth, and put it into the jiaozi wrapped by SAIC.
12. Cover the pot and simmer for about 10- 15 minutes.
skill
Steamed dumplings are recommended to be eaten while they are hot. If they are cold, they will harden. Just heat it here.
You can use the waking time to make stuffing and make overall arrangements.
Jiaozi, stuffed with water and meat, is a group, and it is not easy to break up.
Third, the difference between noodle soup and ordinary noodles
Making pasta with dough has a lot to do with water temperature. Cold water and noodles, the water temperature is below 30 degrees, the gluten is smooth, suitable for cooking, roasting and frying; Warm water and noodles, the water temperature is 30-50 degrees Celsius, and the noodles are soft and firm, and the finished products are not easy to lose shape, which is suitable for steaming, frying and other foods; Hot water and noodles, the water temperature is above 70 degrees Celsius, the dough is soft and weak, the color is dark, but it is sweet, suitable for steaming, frying and frying; 100℃ boiled water and noodles are thick, dark in color, and the finished product tastes delicate and sweet, which is suitable for frying and baking food.
In Chinese pastry, dough making can be divided into three categories: cold surface, warm surface and hot surface.
Hot noodle soup is boiled noodles, so the noodles can be made into many kinds of food, such as steamed dumplings. According to the noodles used, we can also make many shapes, which is what we call a kanpan. For example, after this procedure, the powder can be processed into beautiful dishes. Instant noodles and ordinary noodles are two different things. Ordinary flour is wheat flour. Of course, there are several grades, such as refined powder, jiaozi powder, special powder and so on. Of course, starch can be refined or scalded.