material
Ingredients: naked oats powder150g.
Accessories: 1 potato, 1 lettuce.
Seasoning: 4 teaspoons of salt 1/,3 grams of sesame oil, 2 tablespoons of vegetable oil, 1 tablespoon of Chili powder1,3 tablespoons of aged vinegar and water.
Exercise:
First, the dough mixing process:
1. Put 150g naked oats powder into a large bowl, and pull the naked oats powder to one side of the bowl.
2. Prepare naked oats powder and boil some hot water.
3. Pour 150g freshly boiled hot water into one side of naked oats powder.
(Tip 1: The dough of naked oats must be and must be freshly boiled hot water, and the ratio of naked oats flour to water is 1: 1. If the naked oats powder is boiled in hot water, the dough will not be sticky, and the finished naked oats will not be fragile and taste good. If the dough is sticky, it means that your dough is not cooked. If it is not cooked, wrap the dough with plastic wrap and heat it in the microwave oven for a few seconds. The time depends on the actual situation of the dough until the dough is cooked and not sticky. )
4. Quickly pull the naked oats powder into the hot water with chopsticks, and keep stirring, so that the naked oats powder absorbs water and becomes wet bumps.
5. Knead the stirred naked oats dough repeatedly with five fingers, mix all the dough together, continue to knead until the surface of the naked oats dough is smooth, and let it stand for 20 minutes.
(Tip 2: Knead the dough of naked oats repeatedly for several times until the dough is smooth. The smoothness of dough determines whether the taste of naked oats is sticky or broken. )
Second, the production process of yam egg (potato) mixed with lettuce stuffing:
6. Wash the lettuce and cut it into shredded lettuce with a knife.
7. Put shredded lettuce into a bowl, add 1/4 teaspoons of salt and let stand for 20 minutes.
(Tip 3: Pickling lettuce with salt can kill the water contained in lettuce)
8. Wrap the pickled shredded lettuce in clean kitchen gauze and squeeze out the water in the lettuce.
Tip 4: Lettuce must be squeezed dry, otherwise the water content of the stuffing is too large and too wet, which will cause the naked oats skin to break when it is wet, and it is not easy to wrap it into a jiaozi shape.
9. Wash and peel potatoes and cut them into silk with a knife.
(Tip 5: Wash the potatoes first, then peel them, and the shredded potatoes are dry and moisture-free; If potatoes are peeled before washing, and there is moisture on the surface of shredded potatoes, you must wait for the moisture to dry, or wrap it in clean kitchen gauze to squeeze out the moisture inside the potatoes, otherwise the stuffing will be too wet and wet, which will lead to the naked oats skin being broken when it is wet, and it is not easy to wrap it into jiaozi shape).
10. Put shredded potatoes and lettuce into the pot and pour in a little sesame oil.
(Tip 6: Make sure the filling is dry and free of moisture. One is to pour sesame oil to add fragrance to the filling, and the other is that oil can lock the water in the filling from overflowing and ensure the filling is dry. )
1 1. Stir the stuffing evenly with chopsticks to form shredded potatoes mixed with lettuce stuffing for later use.
Third, jiaozi's packaging technology:
12. Roll out a small piece of baked oat flour dough weighing about 20g by hand, and press the rolled oat flour dough into a round cake.
13. Hold the disk-shaped reagent in the left hand and the edge of the disk-shaped reagent in the right hand. Turn the round-cake-shaped reagent with the left hand and hold the edge with the right hand.
14. Knead the round-cake-shaped dough into a grooved flour dumpling skin with a slightly thinner edge and a slightly thicker middle.
Tip 7: Dumpling skins must be rubbed by hand, not with a rolling pin. The wrapped dumpling skin is easy to crack; If you don't crack when you roll up the dumpling skin, it must be mixed with other refined flour, such as wheat flour. In addition, the dumpling skin of oat flour must be thicker than that of wheat flour)
15. Hold the oat noodle dumpling skin with your left hand, put a proper amount of prepared stuffing in the center of the skin, and pinch the edge of the dumpling skin to the middle with your right hand to form a half-moon jiaozi.
16. But be careful not to rub all the edges of the dumpling wrapper together, and leave a small mouth on each side near the bottom edge.
Tip 8: You can't pinch all the edges of jiaozi, but leave a small mouth, which is the difference between jiaozi and other jiaozi. Due to the poor elasticity of oat flour, the seals are all tightened, so the air in jiaozi can't get out, and the dumpling skin is easy to burst and crack during steaming; In addition, because the skin of Youmian jiaozi is slightly thicker than that of other jiaozi, leaving a mouth is also conducive to the maturity of the stuffing inside)
17. There is also a small opening at the other end. The steamer is covered with a layer of steamer cloth, and the kneaded oat noodle jiaozi is placed in the steamer to form a flower shape.
Fourth, the steaming process of oat noodle jiaozi:
18. Put a proper amount of cold water into the pot, and the surface of the cold water should be flush with the bottom of the steamer. Take a towel and put it on the water in a ring shape.
19. towel steamer
(Tip 9: Use a bamboo steamer to steam food, and put a towel at the bottom of the steamer to avoid direct contact between the steamer and the pot wall. If you are not careful, even if the water in the pot is boiled dry, it will not burn the steamer, thus prolonging the service life of the steamer. )
20. Cover the steamer and steam over high fire for 15 minutes until the oat noodle is cooked in jiaozi.
5. Preparation process of the secret red oil balsamic vinegar juice:
2 1. Put a proper amount of vegetable oil into the pot and heat it to 30% to 40% heat. Add 1 tbsp red pepper powder and cook 3 tbsp aged vinegar.
22. Add a little cold water and cook for a few seconds. Steamed oat noodle jiaozi is eaten with dipping sauce.