Seasoning:
Fruit juice: Chili oil, chicken essence, soy sauce.
1. Fill the seasoning pot with water, add a little salt to the white flour, add water bit by bit, stir it with chopsticks to form a floccule, and then knead it together.
2. Knead until the surface is smooth, and finally let it stand for half an hour.
3. Wash leeks and cut into pieces. Wash and chop the fungus.
4. Add eggs, salt, soy sauce, chopped green onion, Jiang Mo, cooking wine and sesame oil to the meat stuffing, and add cold pepper water (pepper water is to soak about 65,438+00 pieces of peppers in half a bowl of hot water for 5 minutes to give the peppers a fragrance, take out the peppers and mix the stuffing with the pepper water), and stir evenly first slowly and then quickly. Pepper water can be added twice.
5. After the meat is stirred, add leeks, fungus and fresh shellfish.
6, stir evenly, don't stir hard, or the leek will be rotten and not fragrant.
7. After the noodles are cooked, make them into dumpling skins.
8. Roll into the size of dumpling skin.
9. Put a big fresh shell in each dumpling stuffing.
10, jiaozi is bulging, stand up.
1 1, simple pattern.
12, put the steamed dumplings aside.
13, pour a little oil on the steamer.
14, the wrapped jiaozi code is on the steamer.
15, put it into the pot, and pour the water into the pot. The amount of water must reach the warning line marked at the bottom of the steamer, not too little.
16, cover the pot, boil and steam over high fire 10 minutes, and turn off the fire.
Steamed dumplings with noodles can be said to be one of the most distinctive foods in Northeast China. Transparent skin, you can clearly see the stuffing inside, carrot beef stuffing, pork sauerkraut stuffing, Chinese cabbage pork stuffing, all watery, very appetizing ... Powder noodles are rich in nutritional value, because they are made of potatoes.
Sauerkraut retains the original vegetable nutrients, and is rich in vitamin C, amino acids, dietary fiber and other nutrients, but it is not good to eat too much. You can often change the stuffing to eat, but how can an authentic northern dish be without sauerkraut? Steamed dumplings with vermicelli stuffing are thick and thin, which tastes particularly "strong" and is a distinctive northeastern cuisine.