Flour 150g, potato 1, lettuce 1.

working methods

To make a jiaozi of Youmian, we must first make a fuss about the dough. Youmian pays attention to "three raw and three cooked". Youmian must be cooked with hot boiled water and kneaded repeatedly to make the dough smooth.

Kneading technology of oat flour dough;

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 noodles and boil some hot water.

3. Pour 150g of freshly boiled hot water into the side of naked oats flour (Tip 1: The dough of naked oats must be freshly boiled hot water, and the ratio of naked oats flour to water is 1: 1. Cook naked oats noodles in hot water so that the dough is not sticky. 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 naked oats noodles into hot water with chopsticks.

5. Stir constantly to make the naked oats absorb water and become wet bumps.

6. Knead the stirred naked oats dough repeatedly with five fingers, mix all the dough together, continue to knead the dough until the surface of the naked oats dough is smooth, and leave it for 20 minutes (Tip 2: Knead the naked oats dough repeatedly for several times until the dough is smooth, and the smoothness of the dough determines the naked oats dough.

Make jiaozi, followed by stuffing. Most of the fillings are yam eggs (yam eggs are the name of potatoes in Shanxi) mixed with various shredded vegetables and sauerkraut.

Stuffing, and ensure that the stuffing is dry and waterless, without any seasoning and meat.

Processing technology of Chinese yam and shredded egg (potato) mixed with lettuce stuffing;

1. Wash lettuce and cut it into shreds with a knife.

2. Put shredded lettuce in a bowl, add 1/4 teaspoons of salt and marinate for 20 minutes (Tips 3: Pickling lettuce with salt can kill the water contained in lettuce).

3. Wrap the pickled shredded lettuce in clean kitchen gauze, and squeeze out the water in the lettuce (Tip 4: The lettuce must be squeezed out, otherwise the water content of the stuffing is too high and too wet, which will lead to the naked oats skin breaking when it is wet, and it is not easy to wrap it into a jiaozi shape).

4. Wash and peel the potatoes and cut them into shreds with a knife (Huixin Intimate Tip 5: Wash and peel the potatoes first, and the shredded potatoes are dry and moisture-free; If the potatoes are peeled first and then washed, and there is moisture on the surface of the shredded potatoes, be sure to wait until the moisture is dry, or wrap them in clean kitchen gauze to squeeze out the moisture inside the potatoes. Otherwise, the water content of the stuffing is too large and 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).

5. Put the shredded potatoes and lettuce into the basin and pour a small amount of sesame oil (Tips 6: Be sure to keep the stuffing dry and moisture-free. Pouring sesame oil adds fragrance to the stuffing, and oil can lock the moisture in the stuffing from overflowing, thus ensuring the stuffing to be dry.

6. Stir the stuffing evenly with chopsticks to form shredded potatoes mixed with lettuce stuffing for later use.

Sanjin coarse grains. Jiaozi's 9 Tips for Making Sanjin Flavor Healthy Oat Noodles jiaozi —— Shanxi Oat Noodles jiaozi (Oat Noodles Corner)

Third, the key point of making oat noodle jiaozi is to make dumpling skins. You don't have to roll it with a rolling pin, just knead it into dumpling wrappers with your hands. The rolled dumpling skin of Youmian is easy to crack, while the kneaded dumpling skin is smooth and does not crack, which is the difference between jiaozi for Youmian and other jiaozi.

One more thing, in the wrapping method of jiaozi Youmian, the edge of the dumpling skin can't be completely sealed, and a small mouth should be left at both ends near the bottom of the edge. Because the elasticity of oat flour is poor, the air can't leave jiaozi without leaving a mouth, and the dumpling skin is easy to burst and crack during steaming.

Packaging technology of oat noodle jiaozi;

1. Make a small dough of about 20g by hand and round it by hand.

2. The round dough is pressed into the shape of a round cake.

3. Hold the round-cake-shaped medicament in the left hand and the edge of the round-cake-shaped medicament in the right hand. Turn the round-cake-shaped medicine with the left hand and hold the edge with the right hand.

4. Knead until the round cake-shaped agent is slightly thinner at the edge and slightly thicker in the middle. (Tip 7: You must knead the dough dumpling skin by hand, not with a rolling pin. The rolled oat noodle 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.

5. Hold the oat noodle dumpling skin with your left hand and put a proper amount of prepared stuffing in the center of the skin.

6. Squeeze the edge of dumpling skin to the middle with your right hand and knead it into a half-moon jiaozi.

7. But be careful not to pinch all the edges of the dumpling skin, and leave a small mouth on both sides near the bottom edge (Tip 8: jiaozi should not pinch all the edges, 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 oil-fried dumplings is slightly thicker than that of other dumplings, leaving a mouth is also conducive to the maturity of the stuffing inside.

8. There is also a small mouth at the other end.

9. Spread a layer of steamer cloth in the steamer, and put the kneaded jiaozi into a flower shape.

Finally, jiaozi can't be boiled, but must be steamed.

Steaming technology of oat noodle jiaozi;

1. 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.

2. Take a towel and walk around the water.

3. Put the steamer on the towel (Tip 9: Steaming food with the steamer and putting a towel at the bottom of the steamer can avoid direct contact between the steamer and the pot wall. With a little carelessness, even if the water in the pot is dry, the steamer will not burn, thus prolonging the service life of the steamer.

4. Cover the steamer and steam for 15 minutes.

5. Until the oat noodle is cooked in jiaozi.

Finally, seasoning in jiaozi is also very important. My favorite seasoning is sauerkraut stuffing in my hometown. I didn't bother to buy sauerkraut at home, so I used my secret red oil balsamic vinegar juice.

Preparation technology of secret red oil balsamic vinegar juice;

1. Put a proper amount of cooking oil in the pot and heat it to 30% to 40%.

2. Add 1 tbsp chopped red pepper.

3. Cook 3 spoonfuls of Shanxi mature vinegar.

4. Add a little cold water and cook for a few seconds.