How to make delicious pasta? Three fresh dumplings
Ingredients: 500g pork, 3g carrot100g shallot100g sweet potato (white heart)100g pumpkin100g flour, 3g salt, 2g soy sauce, 2g water and 2g sesame oil.
working methods
1. Prepare shallots and pork;
2. Beat the meat into a paste and cut some carrots, diced pumpkins, diced sweet potatoes and shallots;
3. Add salt and soy sauce and mix well;
4. Stir the flour with clear water;
5. Knead into dough to wake up;
6. Knead the proofed dough evenly again and knead it into strips;
7. Divide into small doses;
8. Roll into skin;
9. Add the mixed dumpling stuffing;
10. Make it into jiaozi shape;
1 1. Do a good job in jiaozi;
12. Boil water in the pot;
13. Enter the creature;
14. Put some salt;
15. Cooked;
16. Sprinkle with shallots and drizzle with sesame oil;
17. Put the fish in a bowl and eat spicy food with Chili sauce.
Taro and sweet potato pills
Ingredients: sweet potato 400g, glutinous rice flour120g, taro100g, sugar 40g, water and edible oil.
working methods
1. Peel and mix the steamed soft sweet potato and taro together, and fully stir with a scraper;
2. Sieve the stirred sweet potato and taro paste;
3. Add sugar and stir evenly;
4. Add glutinous rice flour and stir evenly again;
5. Add a small amount of cold water and stir evenly;
6. The stirred sweet potato and taro paste are in a very viscous state;
7. Wipe a small amount of cooking oil on your hands and knead the sweet potato taro mud into a ball;
8. When fried to golden brown, remove the oil control and serve.
skill
1. Taros and sweet potatoes must be steamed soft, otherwise lumps will appear;
2. Sieving is to make taro and sweet potato mix more evenly and the meatballs are more delicate;
3. When adding water, be sure to add it slowly and master the consistency of sweet potato taro mud;
4. Glutinous rice can be properly adjusted according to the softness you like, and the less glutinous rice, the softer it is;
5. You can also use sweet potato as sweet potato pill instead of taro.
Delicious pasta recommended oil and salt rolls
Ingredients: 300g flour, yeast powder 1 tsp, 2 tsps vegetable oil, refined salt 1 tsp, appropriate amount of water, baking powder 1 tsp, baking soda 1 tsp.
working methods
1. Prepare the main ingredients, put 300g flour into 1 teaspoon of yeast powder, melt 1 teaspoon of yeast powder with warm water, and pour into the flour and stir;
2. Add a proper amount of warm water to knead the dough, knead it into smooth dough, cover it with plastic wrap, and put it in a sunny place for fermentation;
3. Sprinkle flour on the panel, add 1 teaspoon of baking soda, take out the dough, knead it evenly again, roll it into a rectangular dough with uniform thickness, sprinkle 1 teaspoon of refined salt and 2 teaspoons of edible oil in turn, and fully wipe it evenly;
4. Roll up the dough sheet slowly from one end, roll it tightly, roll it into uniform strips, and cut it into noodles with a size of one to one;
5. Take a piece of batter, hold both ends of the batter with both hands as shown in the middle picture, and stretch your fingerprints to both sides without moving your thumb. Fold the batter in half, with the index finger facing up and the cut face facing up;
6. Hold the dough in the left hand and wrap it around the index finger of the right hand. Knead the last two ends down;
7. Add a proper amount of water to the finished flower roll and steam it on a steamer for 15 minutes. The drawer cloth I use must be kept moist, otherwise the flower roll will stick to the drawer cloth. After the water is boiled, turn to medium heat 15 minutes, and then simmer for 5 minutes.
pumpkin cake
Ingredients: flour 300, raisin100g, pumpkin 200g, baking powder 5g.
working methods
1. Prepare materials;
2. Cut the pumpkin into pieces and steam it;
3. Mash the steamed pumpkin into mud, let it cool, and add baking powder;
4. Add raisins and flour to pumpkin puree;
5. Brush oil in the container;
6. Put the dough into a container for fermentation;
7. After fermenting to twice the size, steam for 20 minutes.
How to make hot soup dumplings with delicious spaghetti
Ingredients: 400g flour, leek 1, 4 eggs, salt-free shrimp skin 1, half bowl of auricularia auricula, salt 1 teaspoon, thirteen spices 1/2 teaspoons.
working methods
1. Prepare flour, hot water and cold water;
2. Add hot water to the flour, stir it evenly with chopsticks quickly, then add cold water, and knead it evenly when it is not hot;
3. Knead into a smooth dough, cover it with a film, and wake it for about 5 minutes;
4. Chop the washed and drained leek and soaked auricularia respectively, add shrimp skin and scrambled eggs, add appropriate amount of salt and a little thirteen fragrant powder, and mix well to taste for later use;
5. Knead the dough evenly on the dough table, put it in the same small dose, roll it into dumpling skin and wrap it in the prepared leek stuffing;
6. Knead jiaozi into the shape of a moon bud and wrap it all in turn;
7. Drain the wrapped jiaozi into the pot in turn, pour a little oil and simmer. After the bottom of fried dumplings is golden, add 1 spoon flour and half a glass of water and mix well before use;
8. Cover the lid, reduce the heat, steam the jiaozi, and when the water is dry, the icing will be fine.
Celery, fresh meat and shrimp fried dumpling
Ingredients: flour 200g, shrimp 120g, pork stuffing 180g, celery 100g, salt 1 spoon, monosodium glutamate 1 spoon, sesame oil 2 spoons, oyster sauce 1 spoon, and white.
working methods
1. Wash and chop celery, shell fresh shrimp, wash and chop, and prepare minced meat;
2. Put all the fillings into a container, and add appropriate amount of salt, monosodium glutamate, sesame oil, oyster sauce and white pepper;
3. Circle with chopsticks and stir in one direction.
4. Bread and stuffing: about 200 grams of flour, 25 grams of boiled water, and cold water 100 grams. First, put flour into a container, pour boiling water and stir it into loose dough, then add cold water to make semi-hot dough with moderate hardness, and relax it at room temperature for about 20 minutes;
5. The relaxed dough has smooth appearance and good ductility;
6. Knead the dough into strips, divide it into even small dough, and then flatten it;
7. Roll into dumpling skin;
8. Take a proper amount of stuffing in turn and put it in the middle of the dumpling wrapper;
9. Fold the two sides of the dough in half and pinch it, slightly stretch and pinch the edge of the dough, gently press it down, and it will grow after sticking;
10. Take a non-stick pan, inject a proper amount of cooking oil, put the pot stickers into the pan in turn, and heat them on medium heat to make the pot stickers slightly form a thin shell;
1 1. Then pour in flour water, and be sure to completely blend into the pot stickers;
12. Cover the pan and continue frying on medium heat for about 9 minutes.
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