Ingredients
High-gluten flour 500g
Warm water 265g
Meat 400g
Yeast 5g
Bean curd 400g
Ingredients
Steps/methods
1. 500g of high-gluten flour, 265g of lukewarm water and 5g of yeast, mix all ingredients. Mix, put into a bread machine and knead into a smooth dough.
2Take out the kneaded dough, cover it and put it in a warm place to ferment 2.5 times bigger.
With a little soda, put the dough into the fermented dough, knead it to deflate, then let it rise for 10 minutes.
Place 400g of meat mixture in a bowl and set aside.
Minute the green onion and ginger
Put the green onion and ginger into the meat mixture.
Then add peanut oil, soy sauce, cooking wine, salt, five-spice powder and chicken essence, and mix well in one direction.
Pinch off the head and tail of the bean curd and clean it well.
Put water in a pot, and when the water boils, put the string beans into the pot and blanch until broken. (You can fish out the string beans when you can pinch them with your hands).
Fish out the string beans and pass them through the cooler.
Place the string beans on a sheet pan and chop them.
Minute them finely. (Do not chop too much, too chopped no bean flavor)
Put the chopped bean curd filling into the meat filling, mix well in one direction.
Through the above practice, I think we all know the practice of long bean curd dumpling filling, the rest as long as the long bean curd dumpling filling wrapped into the dumplings, then a plate of fragrant dumplings out of the oven, the use of simple ingredients, the price is relatively inexpensive, suitable for us to do in the family to do this cuisine, rich in nutritional value, so let's come to do it.