Materials
Spinach, vermicelli, eggs, flour, flour sauce, soy sauce, oil, salt, chicken powder
Practice
1, first of all, and noodles, soft noodle dumplings, so the noodle live a little bit softer to eat.
2, spinach choose clean, clean, under the pot of boiling water blanching, you can remove the oxalic acid, and then fish out and put in cool water to soak.
3, two eggs beaten, add half a spoonful of water and a small amount of salt whisked evenly, pan fried into an omelet, chopped.
4, soften the fans with boiling water, chopped.
5, spinach water squeeze dry, chopped, add noodles sauce, soy sauce, chicken powder, and two tablespoons of vegetable oil and a tablespoon of sesame oil mix well.
6, the last package and then add a little salt can be.
7, woke up good noodles rolled under the agent, rolling, filling, needless to say ~ ~ ~ ~ my home this is a big dumpling, look at the size of the agent you know, the Empress Dowager dumplings typical of the Jiaodong package, huh ~ ~ ~
Chives, eggs and shrimp dumplings stuffed with veggie filling
Materials
Materials: leeks 100 grams of eggs 5-6 shrimp 20 grams black fungus 30 grams of konjac 100 grams of shredded scallions a little flour 500 grams
Seasoning: sesame oil soy sauce salt vegetable oil pepper chicken broth sugar chili oil Shanxi old Chen vinegar
Practice
The first step and the noodles: a cup of warm boiled water, the water with a little salt, put an egg in the flour. Water should be slowly poured into the basin, chopsticks keep stirring, feel no dry flour, all into the dough when the lumps, you can start kneading, kneading to force, kneading to the surface of the noodle is very smooth on the good, this time the surface of the light basin light hand light is the best state.
The second step is to mix the filling: put salt, chicken essence, soy sauce, sesame oil, and you can also add some pepper or something. Clockwise stir, feel everything is blended together can be. (I do today is a vegetarian filling, the original routine should be put soaked fans, I took the initiative to use the konjac silk, mainly because I think the quality of the domestic fan is not guaranteed, can be used sparingly on the less eaten)
The third step rolling: take out the dough, kneaded into a long stripe, with a knife to cut into small segments. (I'm great at pulling my own) rolled into a flat shape with my hands, take the rolling pin when rolling, pay attention to the center of the thick edge of the thin, thick center to prevent leakage of the dumpling filling, the edge of the thin eat up the texture of the good.
The fourth step is to put the dumpling filling into the center of the skin, not too much if you are not skilled. Pinch the center first, then the sides, and squeeze the edges of the skin from the center to the sides so that the dumplings don't leak when you cook them.
The fifth step is to cook the dumplings in boiling water. Don't cook them too much in order to prevent them from sticking to the pan, add cold water to the pan after boiling, and then add cold water to the pan once more to cook them with the lid on over medium heat. See the dumplings are floating up can be out of the pot.
The sixth step is to mix the dumpling vinegar: this is my family's habit. (FYI: vinegar + sugar + chili oil + sesame oil, that's it, figure out the rest for yourself ......)