Knead the noodles. When kneading, try to use three lights (hand light, basin light and surface light), so that the dough will be more symmetrical and the pastry will be tender and delicious. I don't want to knead it without dry flour, like me. Put it in a warm place for 2 hours, which is enough to double it. The level of alcohol production needs to be controlled. Excessive alcohol production and no alcohol production will directly affect the softness of fried bread.
Mix the meat. Amaranth is cut into diced amaranth the size of steamed bread. Raw eggs should be fried in a pot first, and then spread into pieces. Soak auricularia auricula in advance until it is blockless and then cut into pieces. Put diced amaranth, chopped raw eggs, auricularia auricula, a handful of shrimp skin, ginger foam, a spoonful of black pepper, a spoonful of spiced powder, two spoonfuls of soy sauce, a proper amount of chicken powder and a proper amount of sesame oil into a gourmet bowl, stir well and add a little edible salt to taste. The final release of edible salt will reduce the water yield of amaranth.
The fermented dough should be kneaded twice and discharged from the trachea, so that the pores in the batter are very small and will be very delicate and smooth. After the exhaust pipe, divide the bread into steamed buns of equal size and roll it into a slightly thinner dough, which is thicker between the two sides!
Take a piece of dough and put it in the palm of your hand. Note that it needs to be compacted every time it is filled. How can you put more stuffing? Put about 4 spoonfuls up and down with your index finger and thumb, and knead the folds counterclockwise until the edges are closed. This is the way to wrap buns. If you don't understand, you can watch the tutorial video clearly. This step only needs to keep the stuffing from showing, and it doesn't need to be wrapped so beautifully.
. Wok, electric baking pan and rice cooker, as long as they are thick-bottomed. Simmer on low heat, add proper amount of vegetable oil, put it into a wok with the edge down, and fry for about 1 min. The bottom has solidified, slightly golden yellow. At this time, it is necessary to add big alkali.
This is also the most important step in making fried dumplings. According to the ratio of one spoonful of cassava starch to five spoonfuls of water, adjust the alkali and slowly pour it into the gap between fried bags. Finally, the water is about one-third of that of fried dumplings, and the lid becomes popular until the water is boiled and closed. Then open the lid for 2 minutes, and it won't collapse.