The four characteristics of fried dumplings are delicious, but it is difficult for everyone to make them at home. Grasping these four points, you can also make authentic fried dumplings at home, but the stuffing is big, thin, crispy and crispy. Authentic fried dumplings should have these four characteristics: 1, and the kneading method. The fried dumplings are not rolled and kneaded into wrinkles, but the skills of immediately kneading the dumplings are selected, which is somewhat similar to the skills of making mooncakes. It is not easy to form a thick bottom at the bottom, with thin skin and big stuffing. 2, filling method. The traditional fried bag is diced leek, and the oil-mixed stuffing and pickled pork are separated, and the leek stuffing and diced pork are not mixed together, which ensures the emerald color of amaranth after water frying.
3. Water decoction method. Naturally, to put it bluntly, the method of decocting in water is perfect. After the raw water is put into the pot, first boil out the light yellow shell, and pour the thin water into the cold pot to make the water decoction perfect. Pour in cooking oil again and cook a crispy shell. 4. Preparation of noodles and water. Naturally, the soul of the decoction bag is the perfection of thin noodles in water, and how to prepare thin noodles in water is the key technology. According to the ratio of 40℃ warm water to wheat flour 10: 1, thin flour water was prepared. This proportion is suitable for shell thickness and crispy after being decocted in water, which is the preparation of thin noodles with water and gold for making decoction bags.
Production process of decoction bag 1, 300 grams of lean pork or fine pork belly is used, cut into small meat particles with the size of 0.5cm, and put into a basin. Add extra-fine ginger foam10g, add 80g of soy sauce, 5g of soy sauce, 5g of oil consumption (optional), 0.3g of white pepper, 0.5g of thirteen spices, 5g of white sugar, 2g of chicken essence or chicken powder (optional). Keep stirring and marinating for at least 2 hours, so that most of the meat can be digested and absorbed by soy sauce. The marinated meat has a strong sauce flavor and is delicious.
2. Pour 300 grams of warm water and 6 grams of yeast powder into the washbasin, mix them into uniform yeast water, and pour 600 grams of wheat flour to synthesize a well-proportioned and meticulous dough. According to the indoor temperature, it will ferment for 1- 1.5 hours to twice the size. The water absorption capacity of flour varies from place to place. Please consider adjusting the water flow of 20g according to the water absorption capacity of your own wheat flour. Close the dough, and keep the softness and hardness based on the "lip" strength.
3, 500 grams of amaranth, clean up after cleaning, drain water. It's similar to the batter. Okay, cut the dried amaranth into powder and put it in the stuffing bowl. Add 50g of edible oil and 5g of sesame oil, and stir well. The filling method is used in the decoction bag, and the leek filling is not mixed with the diced sauce elbow, which ensures that when the decoction bag is mature, the amaranth inside is still emerald green.
4. Take down the fermented dough and knead it into a well-proportioned and meticulous dough again. Knead into long strips, grab about 30 grams of flour dough, and spread it into a dumpling skin with a little thickness in the middle. First, put two spoons of leek stuffing, then cover the big and small spoons of sauce elbow, gently press down with the spoon while closing the edge, then seal the mouth of the steamed stuffed bun tightly with the thumb and middle finger of the left hand, and throw the closed edge to one side. Wake up the wrapped boiled dough blank in the middle of the board for 5- 10min, and start cooking.
5. This kind of material can be decocted 10 per pot, about 3 pots of water-decocted buns, about a bowl, 450g of warm boiled water and 45g of wheat flour, and adjusted to uniform and granular thin noodle water for reserve.
6, everyone makes it at home, and it is a good choice to use a flat-bottomed non-stick pan. Wipe about 5 grams of cooking oil on the bottom pot to nourish the surface of the pot, put the fried bag in the middle of the pot and put it in the pot, and cook it with a light yellow coke bottom with slow fire. Stir the prepared thin flour water again, pour in about one-third of the thin flour water, and keep the water flow at two-thirds of the pan-fried bun, based on the fact that the pan-fried bun can float slightly.
7. Under the influence of the pot body at high temperature, the poured thin noodles are boiled in an instant, and the lid is covered. The hot water is fried for about 5-7 minutes until the thin noodles are basically volatilized, and the bottom gradually bubbles, and the lid is opened. Pour about 10 cooking oil along the gap between the fried dumplings. With the further evaporation of water, the noodles and water produce a crispy shell, which is attractive golden and fragrant, and the fried dumplings can be eaten. Use a relatively large flat plate, turn it over on the top of the fried bag, rotate the pot body, and turn the fried bag over on the dish. Pay attention to prevent burns. Just out of the pan, the shell of the fried bag is fragrant and crisp, and it is tempting to look at it. Keep these four points in mind, delicious fried dumplings can be made at home, with thin skin and crispy stuffing.