First, ingredients
Steamed dumpling stuffing
250g cowpea, pork stuffing100g, salt, oyster sauce, cooking wine, soy sauce, white pepper, ginger powder and sesame oil.
Steamed dumpling skin
400g medium gluten flour, hot water.
Second, the practice
1. Boil the pot with water and sprinkle with a little salt. Wash cowpea and blanch for later use.
2. Turn off the heat until the cowpea becomes discolored, remove it and drain it.
3. The drained cowpea spatula is diced and put into a bowl for later use.
4. Break the pork stuffing with chopsticks, add white pepper, ginger powder, salt, oyster sauce and soy sauce and mix well. Drop a few drops of sesame oil and continue to beat in one direction. Add a little water several times, and continue to beat it with chopsticks in one direction until it becomes sticky.
5. Put the prepared meat stuffing on the cowpea and add the right amount of salt to adjust the salty taste.
6. The mixed minced pork and cowpea stuffing can be moistened with a little sesame oil.
7. Put the flour into the basin, while adding hot water, stir it into a dough with chopsticks. After kneading into dough, cover with plastic wrap or drawer cloth and let stand 15 minutes or so.
8. Take out the dough and pick up the agent, one agent is about 30 grams, and sprinkle with thin noodles to avoid sticking to each other.
9. Roll the cream into a dough with a thick middle and thin sides. Add the right amount of cowpea stuffing.
10. Wrap it into your favorite shape.
1 1. Pour water into the steamer to boil, spread a damp cloth on it, and put it into the wrapped jiaozi after SAIC.
12. Cover the pan and simmer for about 10- 15 minutes.
Tips
Steamed dumplings are recommended to be eaten while they are hot. If they are cold, they will harden. Just heat them here.
You can use the time to wake up to make stuffing and make overall arrangements.
Jiaozi, who is wrapped in water and stuffed with meat, is a group, and it is not easy to break up.
Third, the difference between noodle soup and ordinary noodles
Make pasta with dough, which has a lot to do with water temperature. Cold water and noodles, the water temperature is below 30 degrees, and the gluten is smooth and smooth, suitable for cooking, baking and frying; Warm water and noodles, the water temperature is 30-50 degrees Celsius, and the noodles are soft and strong, and the finished products are not easy to go out of shape, which is suitable for steamed and fried foods; Hot water and noodles, the water temperature is above 70 degrees Celsius, the dough is soft and weak, the color is dark, but it has sweetness, which is suitable for steamed, fried and fried food; Boiled water and flour with a temperature of 100℃ are sticky and dark in color, and the finished product tastes delicate and sweet, which is suitable for fried and baked food.
In Chinese pastry, the preparation of dough is divided into three categories: cold water surface, warm water surface and hot noodles.
Hot noodles are hot noodles with boiling water, so the prepared noodles can make many kinds of food, such as steamed dumplings. Depending on the noodles used, we can also make many shapes, which is what we call Kanpan. For example, after this procedure, Chengfen can be processed into beautiful Kanpan. Instant noodles and ordinary noodles are two different things. Ordinary flour is the flour processed by wheat. Of course, they are divided into several grades, such as refined flour, dumpling flour, special flour, and so on. Of course, starch can be refined and scalded.