I went to the market to buy food and saw a tender green gourd on sale, which seemed to be covered with a thin layer of frost.
At home, whenever there are gourds in the market, my mother will buy a piece to go home and make steamed dumplings for me.
When you buy a gourd, you should also buy a pork belly, and then let the butcher grind it into a paste for you, and also buy a green onion, which is long and thick in Shandong. I also want to buy a can of beer and drinks, which are very useful.
When you get home, you have to mix noodles first. At the same time, you can also drink drinks from cans. Scald the noodles with hot water, so that the steamed dumpling skin will be firm. I'm not good at mixing dough, so I put a small bowl of flour in the basin first, and then slowly add boiling water while stirring with chopsticks. Be sure to use chopsticks, or it will be very hot. It takes several times to master the ratio of flour to water. Only after tossing and turning with water and flour several times, a low-level flat-headed player like me can finally reach the state of clenching his fist and hitting the dough with all his strength, leaving a fist mark on half of the dough. Because it's steamed dumplings, the noodles are softer.
After making the dough, wrap the dough with a wet cloth and put it in a basin.
Now it's time to paste. Put the meat sauce on the chopping block and start chopping with a knife, adding water in the process. Buy 4 yuan minced meat, chop it for 20 minutes, and add half a small bowl of water.
Then cut the chopped green onion, you can add more, and then Jiang Mo, cut the chopped green onion and Jiang Mo into pieces as much as possible.
Then put them in chopped meat sauce, add salt and a raw egg, and then twist them in the same direction. I'm a little tired from twisting my hand, so I'll be fine.
Now it's time to deal with the gourd, remove the pulp, peel off the skin and use the chopping board to make the gourd into filaments. Add some salt to the basin and rub it. After a while, the water will come out. Pour out the water, put the shredded cucurbit in the meat sauce, and then twist it, or you will lose your strength.
At this time, the contents of the can should be finished.
The next thing to do is to do the skin. I can't roll skin. I rolled a small piece of dough into thin slices with a rolling pin, and cut the can horizontally to form a sharp circular cross section. Press the dough with this profile, one dumpling wrapper at a time.
Start packing. I'm good at this. Put a small piece of stuffing in the middle of the dumpling skin, fold it in half and pinch it left and right.
One by one on the flour-covered panel.
Don't put too much water in the steamer, just like when steaming egg custard. Boil it, then put a piece of wet gauze on the grate of the steamer, and jiaozi put it on it.
Turn off the heat after boiling for five minutes.
Steamed dumplings with steaming, bright colors and gourd fragrance are ready.
Recommended dip: balsamic vinegar and garlic paste.
Special reminder: when you cut chopped green onion, your eyes will be so hot that you cry. You can put a small bowl of water on the side and you won't cry. I don't know why, my mother told me, but it is very useful.
Question 2: Why are steamed dumplings hard? Haven't you heard of Soft Face jiaozi? ! Just add more water. If the wrapped dumpling skin is air-dried and hardened, it must be frozen or sealed with plastic wrap, so as not to expose the air!
Question 3: Why does the dumpling skin harden after jiaozi is cooked? There are also ways to make jiaozi: boil the skin and cover the pot to cook the stuffing.
Jiaozi after the pot, he will immediately cover the lid, until the jiaozi rises, immediately open the pot to let the steam out. Boiling water gradually transfers heat to jiaozi, and with the continuous turning of boiling water, the jiaozi epidermis is heated evenly and is not easy to break.
When the starch in the dumpling skin is completely cooked, cover the pot and cook the stuffing. Steam and boiling water will quickly transfer heat to jiaozi, so that the stuffing will be heated thoroughly. Jiaozi cooked in this way tastes good and does not stick to teeth. If jiaozi keeps cooking after cooking, the steam in the pot won't come out, and the temperature is too high, which makes jiaozi roll up and down, and jiaozi easily breaks the skin.
If you can't eat all the wrapped jiaozi at once, you should store them in the refrigerator before eating. You will often find that the dumpling skin is frozen and cracked, and it will be blocked after cooking, which makes it watery and not delicious.
My daughter found a good way to prevent the frozen jiaozi from cracking:
Methods: First, spread the wrapped jiaozi on the flat and put it in the freezer. When the dumpling skin becomes hard (5 minutes in quick freezing room is enough, usually 30 minutes in freezing room), take out the jiaozi and put it into a plastic bag, squeeze out the air in the bag, tie it up, and put it in freezing room again for preservation. This way, jiaozi won't crack if it is frozen for a month.
Principle: When jiaozi is frozen, the moisture in the dough will precipitate, harden and crack easily. But if you put it in a plastic bag that squeezes air, the water will not precipitate in large quantities.
Question 4: Why is the steamed dumpling skin hard? 1, jiaozi is boiled with water, and salt is added to improve the cooking resistance of dumpling wrappers.
2. From time to time, in order to prevent jiaozi from sticking to the pot, put the jiaozi pot in and stir the boiling water evenly.
Don't let the water boil too much, or the jiaozi will break easily. You can insert a little cold water into open water, and repeat it three times when the water and cold water are combined.
4. Boil jiaozi and quick-frozen jiaozi, and observe the shape. After that, the jiaozi pot will gradually soften. If jiaozi floats on the water and the dumpling skin is uneven, it means that jiaozi is ripe.
5, quick-frozen jiaozi for too long, the water will evaporate. Jiaozi and jiaozi are not easy to do, but they are a little familiar. There is no intense cook using fire, so cook jiaozi slowly over medium heat.
Question 5: Steamed dumplings are hard for two reasons.
1. The dough should be as soft as possible when it is dry (depending on how the steamed stuffed bun is wrapped), and it is best to feel soft when grasping it.
2. Don't steam with strong fire.
These two are the key points. If you can't do these two things, your skin will be hard. Another point is that your face must be exposed.
Question 6: Why is the steamed dumpling skin hard and tastes a bit like soft plastic? You'd better not eat it. It is estimated that too much edible gum has been added to the flour.
Question 7: Why is the steamed dumpling skin hard? First of all, it is said that the steamed dumpling noodles should be softer, and jiaozi should put cold water into the pot. Might as well try.
Question 8: Every time the steamed dumplings are hard, what should I do? I bought it outside, not by myself, but with cold water and noodles. In order to facilitate storage, the skin is not sticky, and the dough is often hard, which is suitable for cooking jiaozi.
Steamed dumplings should be scalded, and noodles can also be scalded. That is, more than half of the boiling water is boiled, even 100/ 100, and it is softer. After cooling, it can be mixed with flour to make skin. Because the skin is half cooked, it can be eaten after steaming for 8- 10 minutes. Eight minutes is enough for leek stuffing. Leek will not be yellow. Give it a try.
Question 9: Why do my steamed dumplings always stick together after steaming, and the skin is dry and hard? It is best to make dumpling wrappers by yourself, so as to ensure the elasticity of fresh dough. When steaming dumplings, jiaozi must have a certain distance to avoid adhesion.