Dumplings
Salt, soy sauce, 400g bean curd, 100g mushroom, sesame oil, wheat flour
1 long bean curd, cut into small pieces, cut into small pieces of mushrooms, after washing in hot water
2 dumplings stuffed with sesame oil, soy sauce, and salt to mix well. Put the wheat flour in water and make a dough to wake up for 15 minutes
3. Wrap the dumplings. A pot of boiling water, pour into the dumplings to cook three times on
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Fancy Steamed Dumplings 10 practices
Two, turnip dumplings
The turnip dumplings 300g of pickled vegetables, 75g of bean sprouts, 150g of shredded five-spice tofu, 20g of shrimp skin, dumpling skin 400g, auxiliary ingredients: sesame oil appropriate, salt appropriate, rice wine appropriate, appropriate carrot.
1. radish savory wash chopped. Five spice tofu shredded minced, . Bean sprouts chopped, shrimp skin chopped reserved.
2. Mix all the raw materials and add salt, rice wine and sesame oil and stir well into the turnip and pickle trap.... Take a dumpling skin and put the radish and pickle trap in the center, and moisten the edges with water with chopsticks.
3. Fold the dumpling skin up and then fold the top and bottom in three folds.
4Pour cold water into a pot and place a steamer drawer over it. Turn the heat to low and steam for 5 minutes.
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Fancy Steamed Dumplings 10 practices
Three, lotus root pork dumplings
Lotus root a section, peeled, cut into fine dice. Lean pork 150g chopped dumpling filling, a section of green onion and meat minced together. Add the chopped dumpling filling to the lotus root filling, add five-spice powder, salt, soy sauce, sesame oil and cooking oil.
Beat the dumplings in one direction. Knead the batter and cut the dough into strips of the same size, then flatten it out and roll it into a ring-shaped dumpling wrapper.
Put the appropriate filling on the rolling surface, pre-shape both sides, and wrap the dumplings. Wrapped dumplings since thrown into the pot of boiling water to cook, three boiling plus three times cold water. Wait until all the dumplings float to the top and cook for a while longer. Fish up
Four, vegetarian three fresh dumplings
Hair made of sliced orchids 50 grams, 500 grams of wheat flour, 250 grams of cooked chicken breast, 100 grams of soaked sea cucumber, 100 grams of prawns.
Seasoning 100g of green onion, 5g of ginger foam, 5g of chicken essence, lg of pepper powder, 10g of salt, 50g of soy sauce, 15g of sesame oil, 100g of soybean oil.
First, chop the chicken breast into small pieces. Peel and chop sea trout, orchid slices and large lobsters into minced pieces. Add soy sauce. Powdered salt and toss. Then put onion. Ginger, chicken essence, pepper, soybean oil, sesame oil and stir into the filling.
Put the fine powder on the cutting board, hot water and rolled into a batter, kneaded and rolled into strips, down into 50 buns skin, get some dry noodles and press flat, rolled into a ring-shaped thin skin.
Take the skin with your right hand, wipe the filling with your left hand, and then pinch the dumpling skin from right to left to form a half-moon dumpling.
Steam the dumplings in the drawer for 10 minutes or so, until the skin puffs up.
Steam the dumplings for 10 minutes.