1, the bearing surface (that is, wheat starch) and starch are mixed evenly, water and salt are mixed and put into a pot to boil, then turn off the fire.
2. Pour the powder into the boiling water pot, quickly stir it into snowflakes with chopsticks, and cover it for about ten minutes.
3. After adding salad oil, knead the flour until the dough is shiny, cover it with plastic wrap and wait for about 20 minutes.
4. Knead the dough into a long strip, divide it into small dough of about 20g, and then roll the dough flat to form the dough.
Filling practice:
5, bamboo shoots cooked and shredded, shrimp to shrimp line, dry the water with a paper towel, chopped with the back of a knife.
6. Add salt and raw flour into shredded bamboo shoots, minced shrimp and minced meat, and stir evenly in the same direction until the meat becomes firm.
7. Add a little sugar, sesame oil, pepper and salad oil and put it in the refrigerator for about an hour.
8. Wrap the stuffing into noodles, knead it into jiaozi shape, wrap it and put it in the refrigerator for 10 minutes.
9. Boil water in a steamer, steam in jiaozi for about ten minutes, and brush the oil after taking it out.
Landlord, the kind of flour you mentioned is called flour, also called noodles; Generally, it is sold in supermarkets, grocery stores and flour shops. If you don't sell it, you can make it yourself according to the following methods:
The so-called cooked flour (cooked flour), also known as wheat cooked flour, is a kind of powder that is processed with flour to remove gluten, then the water flour from which gluten is removed is precipitated, filtered and dried, and then ground into fine powder (characterized by white color, smooth flour, translucent and crisp pastry, smooth steamed products and crisp fried products).
The so-called raw powder (white powder), also known as bean powder and water chestnut powder, is made of broad beans or water chestnut. Raw flour has a wide range of uses and can be used as a seasoning for cooking, bean jelly and pancake stalls. Mainly used for sizing and snagging when processing meat raw materials.