manufacturing method

1. Chop lean meat and fat meat together, add seasoning and stir until gelatinous, and make small meatballs respectively.

2. Sift the flour evenly into a large bowl, slowly add boiling water, quickly stir evenly into a soft powder ball, and cool your hands with a little flour.

Rub the dough into long strips, cut into small round grains, grind into fine round vermicelli, and add balls to make buns.

3. Grease the steamer, spread the vegetable leaves, then grease the vegetable leaves, steam in the steamed bread for seven or eight minutes, and mix well.

Eat it with juice while it is hot.

Ingredients: pork stuffing

Accessories: wonton skin, eggs, green beans and onions.

Seasoning: sesame oil, soy sauce, salt, pepper, starch, cooking wine and Jiang Mo.

Cooking method

1, onion is cut into small pieces and put into a basin to mix well with starch;

2. Stir the pork stuffing, sesame oil, soy sauce, salt, chicken essence, pepper, cooking wine, Jiang Mo and eggs evenly.

Mix the materials (20 sheets) needed for making steamed dumplings with onions;

3. Make a steamed dumpling with wonton skin, put a green pea on it and steam it in a steamer for 8- 10 minutes.

Features: soft fragrance, suitable for all ages.

Making steamed dumpling skin

Cut potatoes in half, cook them in a pot, take them out quickly, drain the water, peel them, put them in a basin where flour and raw flour are mixed evenly, stir them with chopsticks and crush them with utensils. When it's not hot, don't crush the potatoes with your hands. Rub the dough into a uniform dough and cover it with a clean cloth in the basin for later use.

Take a batter, press it into pieces with the bottom of the bowl, add a proper amount of stuffing and wrap it around your mouth.

Matters needing attention

1, authentic steamed dumpling skin should use a special rolling pin, and ordinary rolling pins are generally used at home, which can press out the wrinkles outside, just like a ruffled skirt;

You don't need to keep your mouth shut when making steamed dumplings. Pinch the edge of steamed dumplings with your thumb and forefinger and gently close them. Actually, it's easier than making buns.

3. Be sure to spray water on the surface of steamed dumplings before steaming, because you need to add a lot of flour to squeeze out the flounces when rolling the steamed dumplings. If you don't spray water, the steamed dumpling skin will be very dry;

The first step of making steamed dumpling stuffing: making glutinous rice: soaking glutinous rice for about four hours, steaming in a steamer, and cooling for later use;

Step 2: Dice fragrant flowers, chop shrimps, chop onions and ginger, and blanch peas for later use.

Step 3: Heat the pan, add oil to 80% heat, add minced onion and ginger, stir fry, add minced meat and mushrooms, stir fry until minced meat turns white, add soy sauce, salt, spiced powder, white pepper and appropriate amount of broth, stir fry evenly, add cold glutinous rice, stir fry evenly, add minced shrimp, stir fry evenly, add peas, and add appropriate amount of chicken essence.

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kind

Potato steamed dumplings

Ingredients: dipped in baked potato (200g) and corn starch (80g), [1]

Flour (20g), fresh shrimp 300g.

Accessories:

Keywords onion, konjac, bamboo shoots, salt,

Cooking wine, sesame oil, egg white.

Production steps:

1. Peel the potatoes, cut them into small pieces, soak them in cold water for half an hour, and then drain the water in the container.

2. Cook the potato pieces in a small pot, drain the potato water in the container again, and add corn starch and flour while it is hot.

3. press the potatoes into mud with a spoon, and stir them into dough by hand when they are not hot (without water).

4. Dough, put it in a basin and cover it with a clean cloth for later use.

5. Divide the dough into 265,438+0 dough pieces, dip them in flour respectively, and press them into skins with a small flat plate.

6. Chop the shrimp, add seasoning, and beat well in one direction for later use.

7. Put a spoonful of stuffing in the noodles, put a edamame on it and wrap it.

8. After the water is boiled, put the oil paper on the plate in the steamed dumplings (anti-sticking) and steam for 12 minutes.

Chrysanthemum steamed dumplings

Steamed dumplings is one of the popular foods. The chrysanthemums in Changsha Fire Palace and Yulou Cave are deeply loved by Changsha people. Chrysanthemum burning and selling foreskin is bright and salty, and the top opening is decorated with egg yolk into chrysanthemum petals, which is more elegant. Glutinous rice is soft and immature, and the grains can be counted.

Materials:

Minced meat150g; ; 4 shrimps; 60g onion minced; Boiled bamboo shoots 60g；; 2 dried mushrooms; Steamed dumplings skin 250g.

Seasoning:

Appropriate amount of soy sauce; Proper amount of vinegar; Mustard quantity

A) proper amount of salt; Appropriate amount of sugar; Sesame oil 1 teaspoon; 1 tablespoon wine; Ginger juice is very small

Exercise:

1) soak dried mushrooms in warm water, squeeze out water, cut into pieces, cut bamboo shoots into pieces, remove sand intestines from shrimps, and chop into mud.

2) Add sesame oil to the pot, stir-fry the minced onion to a transparent color over medium heat, and then let it cool.

3) Add minced meat, 1), 2) and a) to the container, and knead by hand.

4) Cut steamed dumplings skin into strips with a width of 5mm.

5) Spread 0/3 of 65438+4) on a steamer, spread the meatballs made in 3) on steamed dumplings skin, and spread the other 2/3 of steamed dumplings skin evenly on the meatballs.

6) Steam in a steamer (high fire for 3 minutes, medium fire for 8- 10 minutes), and then sprinkle with soy sauce, vinegar or mustard.

Straw mushroom steamed dumplings

1. Raw material: straw mushroom and steamed wheat 1, main material: 500g of fresh straw mushroom, 250g of lean pork, 50g of shrimp150g, and 20 pieces of steamed wheat dough.

Two eggs. 2. Seasoning: cooking wine, refined salt, pepper and sesame oil.

Second, the method:

1. Wash straw mushrooms, blanch them in boiling water, remove and drain. Cleaning pork, mixing with straw mushroom,

Chop the shrimps together, put them in a bowl, knock in the eggs, and add cooking wine, refined salt, pepper and sesame oil.

Mix well to make stuffing.

2. Wrap the stuffing in steamed skin, cook and steam in a cage. Reporter: Volvariella volvacea is a rich food.

Nourishing acupoints has the effects of nourishing yin, moistening dryness, tonifying kidney, strengthening yang, invigorating spleen and nourishing blood. Can be used as a weakness to overcome thinness and yin.

It is a nutritious diet dish for patients with fatigue, dry cough, vexation, insomnia, impotence due to kidney deficiency, cancer and other diseases. Healthy human food

First, nourish and strengthen the ability to resist diseases and diseases.

Mutton shaomai

Menu name: mutton roast mutton roast belongs to the cuisine: northwest cuisine.

Features: This steamed dumplings has many thin fillings and is delicious.

Production materials:

Ingredients: 500 grams of wheat flour and 500 grams of mutton (lean meat).

Accessories: 30 grams of coriander,

Seasoning: 50g scallion, ginger 15g, salt 5g, monosodium glutamate 3g, soy sauce 30g, cooking wine 20g, fennel powder 10g, vinegar 25g, pepper 1g and sesame oil 30g.

Basic practice:

1. Wash and chop mutton;

2. Coriander is rooted, washed and cut into pieces;

3. Wash green onions and ginger respectively and cut into fine powder for later use;

4. Put the cut mutton into a bowl, add cooking wine, chopped green onion, Jiang Mo, refined salt, pepper, fennel powder, soy sauce, monosodium glutamate and appropriate amount of water, and stir in one direction until the water and meat are mixed together until they are thick and thick;

5. Add coriander powder and sesame oil, and stir evenly to obtain stuffing;

6. Put100g flour into a basin, and pour a proper amount of boiled water into the noodles;

7. Pour the remaining flour into a proper amount of water and make dough;

8. Put the two pieces of dough together and knead them thoroughly, cover them with a wet cleaning cloth and lick them gently;

9. Knead into long strips and cut into dough of about 15g;

10. flatten the batter and roll it into a baked skin with extremely thin edges;

1 1. Add a proper amount of mutton stuffing to the package;

12. Put it in a drawer, steam it on high fire 15-20 minutes, and then dip it in balsamic vinegar.

Muslim steamed dumplings

Steamed dumplings are also a traditional food of Hui people. The southern Hui people are slightly different from the northern Hui people in materials and production methods. In steamed dumplings, northern Hui people usually use beef or mutton as the main stuffing, with other condiments (such as green onions and radishes). Steamed dumplings, southern Hui nationality, are mainly filled with glutinous rice, supplemented by beef and mutton. In addition, there are also differences in size, the north is small and the south is large. Although there are some differences in flavor, it is delicious and never tires of eating, which is the common feature of northern and southern Hui cooking.

Making method of northern Hui steamed dumplings;

First, choose a big, watery radish, wash and slice it, and cook it in a pot until it can be broken by hand. Then, wrap it in white cloth, drain it and chop it up.

Second, choose the fatter lamb chops and chop them into foam.

Third, choose white shallots, peel and remove leaves, and cut into thin slices.

Fourth, choose the best soy sauce, five sides, good sesame oil and high-quality monosodium glutamate.

5. Add pepper water, radish, onion, sesame oil, salt and other seasonings into the meat stuffing and mix well for later use.

6. Select high-quality refined flour, stir and knead it repeatedly with warm water as a preparation, use glutinous rice flour as an auxiliary flour, roll it into a thin dumpling skin shape with a rolling pin, add glutinous rice flour while rolling, put the obtained stuffing into the skin when filling, knead it into pomegranate-shaped steamed dumplings and lanterns, and steam it in a cage for 20 minutes.

When eating, add a proper amount of garlic juice and sesame oil from the flower mouth on the steamed dumplings, which tastes better.

Egg steamed dumplings

Ingredients: 4 eggs, shrimp, 200g duck oil, 0/50g chicken juice/kloc-,monosodium glutamate, starch, butter, chopped leek and refined salt. Compilation method: 1. Open the eggs and stir well. Heat the frying spoon with low heat, add a little duck oil, and gently wipe it with a clean cloth to evenly distribute a little oil in the frying spoon. Pour a spoonful of the prepared egg juice into a frying spoon, stir it on the fire, and rotate the spoon while stirring to spread it into a round egg skin. 2. Drain the washed shrimps and chop them slightly, and mix them with 100g duck oil, a little yellow wine, refined salt, shallots, starch and monosodium glutamate to make stuffing. 3. When the egg juice is spread in a circle, take some shrimp stuffing and put it on the egg skin in the spoon, and make it into an iron plate with chopsticks, making a total of 20 pieces. When roasting chicken eggs, peel them one by one and wrap them one by one, and then wrap them when the skins are immature. If the skin is ripe, it won't stick together. 4. Steam in a steamer for about 8 minutes until cooked. Put it on a plate and pour hot chicken juice over it. Product features: pale yellow in appearance, looks like it is for sale, and tastes extremely delicious.

Shrimp steamed dumplings

Shrimp Shaomai Cai Ming Xia Shao Mai

Its cuisine is Cantonese.

Features are fresh, smooth and refreshing.

manufacturing process

Raw materials:

A dry steamed skin 100g

B 400g lean meat, fat meat 100g, fresh shrimp 100g.

C salt 10g monosodium glutamate 15g sugar 20g lard 30g sesame oil 10g chicken powder.

Making:

Dice material B, add material C to make stuffing, and wrap dry steamed skin with stuffing.

Make it into an iron plate, decorate it with shrimps, and steam it for 5 minutes.

steamed jiaozi /dumpling (with meat and vegetable stuffing)

Gan Zheng Shao Mai Cai Ming Gan Zheng Shao Mai

Its cuisine is Cantonese.

Its characteristics are light yellow skin, bright crab yellow, soft skin, refreshing meat, slightly juicy, delicious and fragrant.

manufacturing process

1。 Use egg liquid, water and flour as skin;

2。 Pork, shrimp and mushrooms are used as stuffing;

3。 Knead into pomegranate flower shape and steam.

4。 Steamed dumplings Ding can be decorated with roe.

Shanghai shaomai

Ingredients: glutinous rice, mushrooms, minced meat, baked skin.

Accessories: soy sauce, salt, monosodium glutamate and onion.

1, soak glutinous rice and cook a pot of glutinous rice;

2. Season minced meat and stir fry in oil pan;

3, diced mushrooms, stir-fried in oil pan;

4. Put glutinous rice, minced meat and mushrooms into an oil pan, add soy sauce, salt and monosodium glutamate and stir-fry until the color is even;

5. After the mixed glutinous rice is slightly cool, take out a proper amount and knead it into small balls;

6. Wrap the dumplings in the baked skin and knead them;

7. Steam in a steamer for 10 minute.

Yifeng steamed dumplings

Raw materials: pork, flour, sugar, pepper, sesame powder and steamed dumplings peel. Special steamed dumplings Accessories: sugar, pepper, sesame powder, salt.

Yifeng, Jiangxi, a traditional famous spot, has the characteristics of special production, unique shape, sweet and crisp, instant in mouth, sweet but not greasy, and suitable seasons. Pork, flour, sugar, pepper and sesame powder are used as raw materials. Pork is cooked, chopped into fine powder and mixed with sugar, pepper and sesame powder. In addition, the superior flour and water are kneaded into wet dough, pressed into a round thin skin with a diameter of 10 cm, and the prepared materials are wrapped in the dough. Knead into a cylinder the size of an egg and the size of a pomegranate head, and steam it in a cage.

Shaoshao is popular in Tianbao, tan shan and Yifeng, and it is one of the essential foods for many families in the New Year!

Pingtan steamed dumplings

Pingtan firing is similar to North firing, but the materials and production methods are different. First, the sweet potato and potato powder are processed into vermicelli, crab roe, shrimp, laver and diced fresh meat are selected and fried with seasoning, then the stuffing is put into the skin, kneaded into the shape of cabbage, and steamed in a vertical cage.

Laobeijing steamed dumplings

Ingredients: wheat flour, beef stuffing

Accessories: carrot and fungus (dried)

Seasoning: salt, oyster sauce, sesame oil, pepper, chicken juice and water.

1. Stir beef stuffing, add white pepper, oyster sauce, salt and chicken juice and stir.

2. Add sesame oil to the seasoned beef stuffing and stir evenly in one direction.

3. Put a small amount of water while stirring, and stir hard in one direction to make water stuffing.

4. Cut the soaked black fungus into pieces.

5. Peel the carrot and knead it into silk, then cut it into pieces with a knife.

6. Put the cut fungus and carrot into the meat stuffing, add salt to taste, stir well, and sprinkle with fragrant oil seal.