working methods
Hot noodles are mixed with boiling water (about 70℃ to 100℃), stirred while adding water, cooled slightly, kneaded into dough, and then made into various foods with scalded dough.
Its principle is to scald gluten and part of starch with boiling water to reduce the hardness of dough, so the higher the water temperature, the more boiling water and the softer the product. But eating like this will be less energetic, and it will have the disadvantages of sticking teeth, hands and work boards. So the control of water temperature and water quantity is the key.
Not all products are scalded with boiling water, but some cold water is added appropriately according to the nature and hardness of the required products to maintain toughness.
Medium gluten flour is selected for hot noodle dough, because the flour above medium gluten contains more protein in quality and quantity, which can produce enough gluten as a pillar to make the pasta soft and tough and not sticky. If low-gluten flour is used, the product will be sticky because of insufficient gluten.
Generally, the process of instant noodles becoming food is mostly fried and branded. Finally, fried paste, all kinds of northern cakes such as scallion cake, pie, leek box cake, sesame cake and so on. On the table, there are steamed dumplings (such as steamed dumplings).
Tangmian gourmet
I often eat some authentic home-cooked dishes, such as steamed dumplings with instant noodles. Many people like to eat steamed dumplings with instant noodles, which are nutritious, delicious and simple to make. It's simple for people who can cook. Although the menu of this dish is relatively simple, people often ask how to make steamed dumplings with instant noodles, how to make steamed dumplings with instant noodles, and how to prepare main ingredients, ingredients and tea with oil and salt sauce. Want to make this steamed dumpling with instant noodles, just look at the following methods. The chef will teach you how to cook. Steamed dumplings with instant noodles made according to the following recipes can be taken out after meals, which is also a good choice for office workers to bring meals at noon.
steamed jiaozi /dumpling (with meat and vegetable stuffing)
Raw materials:
750 grams of flour, 500 grams of pork (other meats are also acceptable) and 750 grams of vegetables.
Ingredients: sesame oil 15g, soy sauce 100g, refined salt 15g, monosodium glutamate 4g, chopped green onion 15g and Jiang Mo 5g.
Production method:
1) Put the flour on the chopping board, add boiling water 420 to control it into hot dough, and let it cool for later use. (Dough mixing)
2) Chop vegetables and pork respectively, put minced meat into a pot, add minced onion and ginger, soy sauce, refined salt and monosodium glutamate and mix well, then add sesame oil and vegetable stuffing (squeeze out water) and mix well to form stuffing.
3) Rub the hot dough into strips, pull it into four doses of 50g, roll it into thin skin, wrap it with vegetable meat, and pinch it into a crescent shape.
4) After steaming in the drawer, 15 is cooked, which is delicious, soft and fragrant.
Features: delicious taste, soft skin and fragrant stuffing.
The key to making: use freshly boiled water to make dough, not warm water or cold water to make dough. Before rubbing, put a little oil on your hands to avoid sticking them. Noodles should not be too soft, or they will not take shape when steamed.