The key to whether or not yakisoba is good is the preparation of the yakisoba skin. There are a lot of rules for making yakisoba, and you have to use boiling water to mix the noodles. So can you add egg to yakisoba skin? Below and I understand!

Can you add hot water and noodles to yakisoba skins

Yes.

Hot water dough is also called boiling water dough or scalding dough. The temperature of the mixing water is usually 60-100 degrees. Because under the action of hot water, the protein in the flour coagulates and breaks down the water, the gluten is destroyed, the starch absorbs a lot of water and expands into a paste and breaks down the monosaccharides and disaccharides, thus forming the hot water dough is glutinous, small strength, the finished product is translucent, the color and lustre is poor, but the taste is delicate and sweet, and it is easy to heat up and ripen the characteristics.

Can you add eggs to siu mai skins? The first is the most basic yakisoba skin, is the skin yakisoba

Practice:

1. water first and flour, flour can be put inside an egg (egg stirred well beforehand), so that and out of the noodle will be more elastic, it is recommended that you try to rub more dough, so that the noodles are fully blended together dough and do not be too dry, or else the skin will be too dry and cracked,;

2. ...Use a rolling pin to roll out the dough, just like dumpling skin, only to olive the skin more evenly and thinner, it is best to roll out the edges of the dough into a wave shape, so that the resulting siu mai will also be better in appearance.

ii. Egg yakisoba, egg crust

Directions:

1. In a large bowl into the egg and flour egg wash should be more than flour (above the first method of the crust only put an egg oh), and then mix well (above the surface to do the crust of the dough is a solid dough, here is the liquid egg wash);

2. In a pan put a little oil, and then put the mixing of the egg and flour evenly. evenly mixed egg mixture and flour spread out in the pan, so that the egg skin is fried.

How to make delicious siu mai egg shrimp pork stuffing

Ingredients: 250g of pork foam, shrimp about 100g, two eggs, dried mushrooms 8, wonton skin moderate, a large spoon of starch, a spoon of salt, two large spoons of cooking wine, a little sugar, white pepper moderate, a large spoon of oyster sauce.

Directions:

(1) Wash the shrimp and squeeze it into puree with a cooking machine.

(2) Soak the mushrooms in advance, and then also put them into the cooking machine and squeeze them into puree, then put them into a bowl and set aside.

(3) Wash the pork with water and marinate it in a tablespoon of cooking wine for 20 minutes, then chop it with a kitchen knife.

(4) Put the pork foam, shrimp puree and mushroom puree together in a bowl, add two eggs, pour in a tablespoon of cornstarch, and mix vigorously in a clockwise direction until it becomes pulpy. (Lifting the puree with chopsticks without breaking apart is the completion of the batter.

(5) do a good job of pureeing the meat, put a spoonful of salt to taste, and then add a little sugar, moderate white pepper (about 3g or so), a tablespoon of cooking wine, a tablespoon of oyster sauce, and mix well.

Tips: You can also leave a few whole shrimp, wrapped when a whole package into Oh.

Mutton and scallion stuffing

Ingredients: mutton, scallion, white pepper, sweet flour sauce, soy sauce, salt, ginger, sesame oil, pepper, cooking wine.

Practice:

1, pepper to take a few soaked in boiling water into pepper water standby; mutton chopped fine, while chopping the side of the removal of the meridian; scallions and ginger minced.

2, lamb with pepper water stirring until absorbed, and then add the rest of the seasoning mix well, covered with plastic wrap into the refrigerator for 1 hour can be.

Sticky rice stuffing with pork and spring bamboo shoots

Ingredients: 1000 grams of glutinous rice, 400 grams of pork, 300 grams of spring bamboo shoots, 20 grams of black fungus (dry), 200 grams of shiitake mushrooms (fresh), 300 grams of onions, 200 grams of carrots, 80 grams of oil, 60 grams of oyster sauce, 50 grams of abalone juice, 50 grams of soy sauce, 50 grams of dark soy sauce, 50 grams of sugar, 10 grams of fish sauce, a little cooking wine, white pepper.

Practice:

(1) glutinous rice soaking, want to eat soft and sticky soak 12 hours, want to eat fragrant Q, soak 3 hours. After soaking well, fish up and drain the water.

(2) black fungus soaked in cold water, fished out and washed and diced; asparagus shells boiled in cold water for 3 minutes, fished out and rinsed in cold water and diced.

(3) lean diced meat cut 1 cm less than the diced, washed and diced mushrooms; carrots washed, cut 0.5 cm or so diced; onion diced.

(4) when the oil is 7% hot, put the onion diced sauté until the onion becomes soft transparent color.

(5) add fat meat stir-fry, stir-fry lard and then add lean meat, after browning, add cooking wine and a little white pepper to fishy.

(6) Add carrots and stir-fry, then add diced bamboo shoots, diced black fungus, diced mushrooms and continue to stir-fry until the mushrooms are soft.

(7) Finally, add the drained glutinous rice and stir-fry over low heat.

(8) Stir-fry evenly, add all the seasonings and stir-fry together until the glutinous rice is translucent color.