1. cut the onion ginger slices into a food blender and add water to whip into a paste
2. meat into all the seasonings and onion ginger puree in the same direction and quickly whisked on the strength
** must be willing to spend the effort, not a moment of my hands and arms on the sore, whisked on the strength of the meat can be completely absorbed into the meat
3. the meat can be completely absorbed into the meat, and so some resistance when it is stirred up is on the strength.
The ingredients used:
Flour Water Dry Starch
Tools: Pasta Press
***** Because of the difference in water absorption of flour, I did not measure the weight of the flour and water, but rather, I kneaded the dough while adding water~~~~With the pasta press, whether it is to press pasta or wonton wrappers, the required dough should be hard, and the dough that is too soft not only love to stick together but also make the press not good to clean, and the refreshingly hard dough is not easy to clean, and the refreshingly hard dough is not good. The hard dough will not appear in this case, after the use of the pasta press anywhere will not be stained with wet noodles, do not need to do any cleaning and cleaning, just the pasta press tightly wrapped up not stained with dust on it, the next time to bring directly to the use of
Specific steps:
1. and a piece of slightly harder cold water dough
***** and the pasta in one hand to take the chopsticks a water take water, while pouring water into the noodles while mixing, want to soft and noodles on all the dry noodles are dipped in water and stirred into small lumps, so that and out of the noodle is relatively soft; want to harden the noodle, a little bit of sprinkle of water, will be 2/3 of the pot of dry noodles with sprinkle of water mixing into larger lumps, and then the rest of the dry flour bumped into the kneading vigorously together, if it is too dry and too hard, then use the hand dipped in water while slapping the water on the dough while kneading, and then the remaining dry flour will be pushed into the dough, and knead together. If it's too dry and hard, then use your hand to pat the water on the dough and knead it until all the flour is kneaded together, without being too smooth, the kneaded dough is covered with molasses for a while and then kneaded again, then the water penetrates into the surface, and the dough is easily kneaded smooth, the surface molasses for more than 30 minutes for a better result ~~~~
2. Prepare the pasta machine (hand-cranked), and fix it well, the press has 6 gears, from 1 to 6. The crust will be from thick to thin, pour the sixth channel of the time
wait for thin as paper
3. Take the dough 100 grams or so (dough smaller good operation, and so skilled can increase the weight of the dough) with a rolling pin to roll out the thickness can be stuffed into the press machine
the first gear can be, and then every time you change gears to press the dough piece once, with dry flour to do the filler surface, 6 gears all changed after all pressed, the whole process will take 3 minutes
The whole process will take only 3 minutes, and then it is not necessary for you to change the gears. The whole process will only take 3 minutes
**** Use dry starch (corn starch, cornstarch, potato starch, etc.) to make up the pasta, the pasta sheets don't stick to each other and the wonton skins are more transparent after cooking
The thinner the skins, the more likely to be stuck together, so in the 4th gear, every time the pasta skins all have to be covered with a thin layer of dry starch, so as to ensure that the last
First gear out of the back of the skin between the layers and layers do not stick, there is no pasta press with a hand-rolled way to make up for the pasta with dry starch is also the best way
4. pressure of the pasta with one hand crank handle, the other hand is responsible for the delivery of pasta into the sheet is very easy to press the good cut into 6 cm square wonton skin, can also be based on the habits
This is the first time that the pasta has been used in the pasta industry.