At first, it was only used to wrap dumplings in jiaozi, but I don't know when it was used to make scallion cakes, pies, pizzas and all kinds of pies ... Now there is a kind of "Who will use jiaozi to wrap jiaozi?" .
No, the dumpling skin version of fried dumplings, salted egg yolk and scallion cake has begun to explode in the circle of friends. It's simple to eat well, and it's not unreasonable to become an online celebrity. Today, I will share with you the practice of these three kinds of online celebrity snacks, and buy dumpling wrappers 1 kg. Let's play together.
Dumplings skin crystal bag
Leek vermicelli stuffing
(shared from the bean fruit food certification, everyone loves candy)
Food preparation
200g of leek, 50g of dried vermicelli, 2 eggs, 50g of carrot and 5g of salt;
5g of light soy sauce, 5g of oyster sauce, 2g of sugar, 3g of allspice powder, and 0g of cooked oil10g.
Detailed practice
1, dried vermicelli, scrambled eggs, chopped leeks, chopped carrots, and stir-fry in a pan.
2. Put vermicelli, eggs and carrots into a bowl, add soy sauce, oyster sauce, salt, sugar, allspice powder and cooked oil, mix well, and let stand for 15 minutes to let the stuffing absorb the seasoning.
3, add leeks and mix well, leeks are not easy to put early, easy to come out, affecting the taste.
4. Roll the dumpling skin thin, put in the appropriate stuffing and wrap it into buns.
5. Brush the oil in the pan, fry until the bottom is golden, pour a small amount of water, cover it, fry until the water completely evaporates, fry the bottom oil for a while, and take out the pan.
Salted egg yolk dumpling skin
(Share self-certified bean and fruit gourmet Xiaoyu's private kitchen)
Prepare ingredients
Dumpling skin 10, glutinous rice 1 50g, 2 shiitake mushrooms, sausage1,50g green beans and half a carrot;
3 salted egg yolks, oyster sauce 15g, soy sauce 5g, pepper powder 2g and salt 2g.
Detailed practice
1. The glutinous rice is soaked in clear water for 2 hours in advance, and then steamed in a steamer for 20 minutes after SAIC.
2. Dice mushrooms, carrots and sausages. Poke the salted egg yolk with a fork.
3. Heat the wok with oil, add Jiang Mo and sausage and stir-fry until fragrant. Add the remaining side dishes and continue to stir fry. Add 1 spoon oyster sauce and 3 tablespoons water to stir-fry the side dish.
4. Add the steamed glutinous rice, poke it with a shovel, add 1 teaspoon of soy sauce, 2g of salt and 2g of pepper, stir well, and then take it out for later use.
5. Take the dumpling skin and roll it with a rolling pin.
6. First put some water on the edge of the dumpling skin, wrap the glutinous rice stuffing, and then pinch a small fold on the edge of the dumpling skin.
7. Tighten your mouth slightly with a tiger's mouth, not completely. Turn the edge out a little, it will look better.
8. Put the steamed dumplings in the steamer, put the salted egg yolk on the top of the steamed dumplings and decorate with a green bean.
9. Put it in a steamer and steam with boiling water for 7 minutes. Turn off the fire and stew for 3 minutes.
Dumpling skin version of scallion cake
(shared by certified chefs of bean and fruit food)
Composition table
200 grams of dumpling skin, 5-6 shallots, 3 grams of salt and pepper, and a proper amount of rapeseed oil.
Detailed practice
1, brush a little rapeseed oil on the chopping board, put a dumpling skin on the operating table, sprinkle a little salt and pepper and wipe it evenly by hand.
2. Brush rapeseed oil, sprinkle with a little chopped green onion, then cover with a layer of dumpling skin and sprinkle with a little salt and pepper.
3. By analogy, you can brush to the sixth floor without brushing, and pinch the edge of the dumpling skin by hand to prevent oil and onions from leaking out. Then press outward from the middle with a rolling pin.
4. Add rapeseed oil to the non-stick pan, then put it into the cake, and bake it slowly over low heat until both sides are golden. Crispy and crisp, with strong onion fragrance.