1. 150 grams of oat flour in a large bowl, and oat flour peeled to one side of the bowl
2. ready oat flour, burn a little bit of hot water
3. to the oat flour next to the 150 grams of hot water just boiled (Tip 1: and oat dough must be and must be just boiled hot water, oat flour and water). The ratio is 1:1, the use of hot water to oat flour scalding, the dough is not sticky, good oat noodle products are not easy to break the taste is good; if the dough is sticky, that your dough is not hot, encountered not hot, the dough wrapped in plastic wrap, put in the microwave oven in a few seconds of low-fire heating, time according to the actual situation of the dough, until the dough heated cooked non-stick)
4. Oat flour raked into the hot water, stirring constantly, so that the oat flour to absorb water into wet pimples
5. Stirred oat flour pimples with five fingers repeatedly kneaded all the pimples together, continue to knead the dough until the oat dough kneaded to the surface smooth, put aside molasses for 20 minutes (Tip 2: oat dough should be repeatedly kneaded and kneaded a few more times until the dough is smooth, the smoothness of the dough) The degree of smoothness of the dough determines the texture of oat products whether sticky, whether broken)
Two, yam and egg (potato) shredded mixed lettuce filling modulation process:
6. lettuce washed, cut into shredded lettuce with a knife
7. cut lettuce shredded lettuce in a bowl, add 1/4 teaspoon of salt, put aside to marinate for 20 minutes (Tip: lettuce marinated in salt can kill the water contained in the lettuce)
7. lettuce, cut into shredded lettuce in a bowl, add 1/4 teaspoon of salt, put aside to marinate for 20 minutes (Hint: lettuce marinated with salt can kill lettuce) Lettuce contains water)
8. pickled lettuce with clean kitchen gauze wrapped, squeeze the lettuce in the water (Tip 4: lettuce must be squeezed dry water, otherwise, the filling water content is too wet, will lead to oat skin water rupture, not easy to wrap into the shape of the dumplings)
9. potatoes washed and peeled, cut into shredded knife (Tip 5: potatoes washed and then peeled, shredded potatoes dry and moisture; if it is first peeled, the potatoes are dry and no moisture; if it is first peeled and then cleaned potatoes, the surface of the potato silk contains water, be sure to wait for the water to dry, or use a clean kitchen gauze package, squeeze the water out of the potatoes, otherwise, the water content of the filling is large and too wet, it will lead to oat skin water rupture, not easy to wrap the shape of the dumplings)
10. dry moisture-free shredded potatoes and shredded lettuce in a pot, drizzled with a small amount of sesame oil (Tip six: be sure to ensure that the filling is dry and moisture-free)
10. To ensure that the filling is dry and moisture-free, dripping sesame oil one is to give the filling more flavor, the second is that the oil can lock the filling moisture does not overflow, thus ensuring that the filling is dry)
11. Use chopsticks to mix the filling evenly, the formation of shredded potatoes mixed with lettuce filling standby
Three oat dumplings (corner corner) of the wrapping process:
12. The weight of about 20 grams, rolled by hand, rounded oat flour dough pressed into a round cake shape
13. left hand to hold the cake-shaped agent, the right hand pinched the edges of the cake-shaped agent, right and left hand to cooperate with each other, the left hand while rotating the cake-shaped agent, the right hand while the edge of the pinch
14. Until the cake-shaped agent pinched into the edge of the edge of the thin middle of the thicker, groove-shaped flour dumplings skin (Tip 7.), the left-hand side, the right-hand side, the left-hand side of the cake-shaped agent, the left-hand side, the right-hand side of the pinch edge
14: Oat dumpling skin must be and must be pinched by hand, can not be rolled out with a rolling pin, rolled oat dumpling skin is easy to crack; if you rolled oat dumpling skin does not crack, it must be mixed with other fine flour, such as wheat flour. In addition, oat dumpling skin must be a little thicker than wheat flour dumpling skin)
15. Left hand hold oat dumpling skin, the center of the skin into the appropriate amount of prepared filling, the right hand to the edge of the dumpling skin to the middle of the pinch, pinch into the half-moon dumplings
16. But pay attention to the edges of the skin do not pinch all the way together, in the bottom edge of the bottom of the two sides of the left a small mouth (Tip 8: oat dumpling This is the difference between oat dumplings and other dumplings. Because of the poor elasticity of oat noodles, all pinched tight seal, the air inside the dumplings can not come out, the dumplings in the steaming process of the skin is easy to break open; in addition, due to the oat noodle dumplings skin is slightly thicker than the other dumplings skin, leaving the mouth is also conducive to the ripening of the fillings inside)
17. The other end of the same left a small mouth, the steamer basket to spread a layer of steamer cloth, pinched the oat dumplings in the shape of a flower in the steamer basket
four, Avena dumplings steamed process:
18. pot to put the right amount of cold water, cold water surface to the bottom of the bamboo steamer is appropriate to take a piece of towel into a ring shape on the water surface
19. bamboo steamer on the towel (Tip 9: bamboo steamer steaming food, the bottom of the steamer basket pad a towel, you can avoid the steamer basket and the wall of the pot in direct contact with the encounter carelessness, even if the water in the pot to dry out also won't burn the steamer basket, thus prolonging the steamer basket, and the steamer basket, the steamer basket, the steamer basket, and the water in the pot will not burn. Steamer, thus extending the service life of the steamer)
20. Cover the steamer lid, steam over high heat for 15 minutes, to oat dumplings cooked
Fifth, the secret red oil balsamic vinegar sauce modulation process:
21. Pan into the appropriate amount of vegetable oil to three or four hot, add 1 tablespoon of red chili powder, cooking 3 tablespoons of old vinegar
22. Add a small amount of cold water, slightly Cook for a few seconds. Steam the oat dumplings and dip them in the sauce