Knead the noodles. Knead as much as possible to three lights (hand light, basin light and surface light), so that the dough will be more symmetrical, and the pastry will be more tender and delicious. I don't want to, just knead it without dry flour, such as me. Put it in a warm place for 2 hours, and it is enough to make it twice as big. The level of alcohol generation needs to be controlled well. Excessive alcohol generation and no alcohol generation will directly affect the softness of the fried bag.
Mix meat stuffing. Amaranth is cut into diced amaranth with the size of steamed bread. Raw eggs should be fried in the pot first, and then spread into pieces. Auricularia auricula is soaked in advance until there is no lump and cut into pieces. Put diced amaranth, chopped raw eggs, auricularia auricula, a handful of dried shrimps, ginger foam, a spoonful of black pepper, a spoonful of allspice powder, two spoonfuls of soy sauce, proper chicken powder and proper sesame oil into a gourmet basin, stir well and add a little edible salt seasoning. The final release of edible salt can reduce the water yield of amaranth.
The fermented dough should be kneaded twice to exhaust the air pipe, so that the air holes in the batter are small and it will be very delicate and smooth. After the exhaust pipe, divide the bread into small steamed bun skins with equal size, and roll it into a slightly thin dough, which should be thick between the two sides!
Take a piece of dough and put it on the palm of your hand, and then fill it in. Pay attention to the need to tamp it every time you fill it. How can you put more stuffing? Put about 4 spoonfuls of it up and down, forefinger and thumb, and knead the folds counterclockwise until the edges are closed, which is the way to wrap buns. If you don't understand, you can see the tutorial video clearly. This step only needs to make the stuffing not exposed, and it doesn't need to be wrapped so beautifully.
. wok or electric baking pan, rice cooker, as long as it is thick bottom. Simmer gently, add a proper amount of vegetable oil, put the edge down into the wok, and fry for about 1 minute. The bottom has already set and is slightly golden yellow, so it is time to add big alkali.
This is also the most important step in making fried dumplings. According to the proportion of one spoonful of cassava starch and five spoonfuls of water, adjust the alkali, and slowly pour the alkali into the empty space between the fried bags. Finally, the water is about one-third of the fried bags, and the lid becomes popular until the water is boiled and turned off. Then lift the lid for 2 minutes, which will not collapse.