Rice flour (sticky rice flour) and glutinous rice flour are the main products in Chaoshan. As the name implies, rice noodles are not used to make rice noodles. Secondly, the traditional filling is pure leek, so it is also called leek cake!
When cooking leeks, you need to pay attention to some details to improve the success rate. Let me talk about the whole production process first, and then share the production tips.
The daily practice of leek cake is 1. The main raw materials are raw flour (starch) and leek. What kind of raw flour should I use? The kind sold in the market is made of cassava flour, and it is better to use sweet potato flour at home.
200 grams of sweet potato powder, first mashed into powder to facilitate the next operation.
2, 200 grams of leek, or a little more, it doesn't matter, the more stuffing you eat, the more enjoyable it is! Then clean it, control the moisture, preferably drain it for a few minutes, and then chop it up.
3, leek into the right amount of salt, by feeling, do not have to weigh. If you are not sure, dip your finger in it. Adding more is not enough. Then stir well and let stand for ten minutes.
Key points: leeks contain a lot of water. If salt is not used to kill water, water will penetrate into the skin and cause damage when steaming leeks, which not only looks ugly, but also sticks together.
4. Drain the water after the leek is killed, and sprinkle a little "Baiyao", that is, baking soda, to prevent the leek from discoloring. The steamed leek is green.
5. Pour the sweet potato powder into the basin, pour a small amount of 140ml of boiling water in several times, and stir with chopsticks until there is no dry powder and it is flocculent.
6. Start making smooth dough, and directly crush it into preparation without fermentation. Then use the method of making steamed bread to make the medicine into a bowl, fill it with leek stuffing and put it away. You can also roll the agent into a round cake skin thicker than the dumpling skin, and then add the leek to close the mouth.
7. Brush a thin layer of oil on the surface of leek to prevent it from being cooked in cold water. Don't touch each other, lest you break your skin. After the water boils, steam for 12 minutes.
The steaming time is related to the size of leek and the fullness of stuffing. Adjust yourself!
Steamed leek skin is soft and tough when it is hot, with fresh stuffing and rich leek flavor. It's not delicious after cooling. It's best to fry it in pig oil and serve it with Chili sauce. It tastes and tastes great!
Summary of Making Tips (1) Sweet potato powder needs to be crushed in advance or with a cooking machine, which is convenient for operation and avoids affecting the taste.
(2) Raw flour (cassava flour or sweet potato flour) and noodles scalded with boiling water must be used to make the raw flour sticky and elastic! And steamed leeks are transparent.
(3) The amount of boiled water should be reserved. Because different raw powders have different water absorption, they should be added slowly while stirring, mainly because no dry powder can be seen.
(4) The leek should be dehydrated with salt first, and then put baking soda. The former can improve the success rate, while the latter can improve the color of leek.
(5) In the stage of dividing ingredients, if the technique is not skilled, it is suggested to cover the dough with a wet cloth to avoid the problems of water volatilization, hardening and cracking.
(6) Pack leeks in jiaozi at home. In addition to putting leeks, you can also add fried eggs, raw shrimps and shrimp skins to make "three fresh fillings", which will taste by going up one flight of stairs.
(7) Have you forgotten the question "Do you want to fry leeks first?"? But the answer is obvious, no need! Leek is easy to cook.
(8) When filling, if it sticks to your hands, you can sprinkle a thin layer of sticky rice flour on each dose, so it won't.