Online celebrity transparent fried dumplings, fried dumplings skin is how to do it? Jiaozi is one of the traditional cuisines with a long history in China. In many northern areas, people eat jiaozi on holidays. Traditional jiaozi is made of wheat flour and flour, which is very white after cooking. In addition to this jiaozi, there is also a crystal jiaozi. Dumpling skin is translucent or transparent and looks very special. So how is this crystal dumpling skin made? The following recipes are for you. You can do it yourself at home. Delicious and beautiful.

The practice of crystal dumpling skin is actually very simple. We mainly eat corn starch and corn starch, and then blanch with boiling water. The ratio is100g corn flour: 30g corn starch and about130ml boiled water. Put corn starch and corn starch into a pot, then pour boiling water, quickly break it with chopsticks and stir it into a floccule. Wait until it cools down a little, knead it into dough, and then wake it for about half an hour. Add lard and turn jiaozi into a jiaozi. After steaming, it is the transparent water machine jiaozi.

Some people don't know what pulverization is. In fact, Chengfen is wheat starch from which gluten has been washed. Many people will wash the gluten. After washing the gluten, the batter left in the basin will settle down, drain the water, and then dry it in the sun. The crushed powder is Chengfen. Chengfen is white and delicate in color, but the dough will be too soft, so it should be mixed with corn starch and then boiled in boiling water. The dumpling skin made of this kind of noodles is translucent like crystal. Delicious.

The above is the general practice of crystal dumpling skin, which is translucent after steaming. There is a online celebrity crystal jiaozi on the Internet. The steamed dumpling skin is almost completely transparent, and you can directly see the stuffing inside. Also called "Glass jiaozi", it looks very beautiful, very beautiful. It used to be very popular on the Internet and many people liked it.

This recipe is also for everyone, specifically: potato starch100g, corn starch100g, boiled in 200ml boiling water. The dumpling skin made of this kind of noodles is almost completely transparent. However, there is also a disadvantage, that is, the dumpling skin is hard, so you should eat it as soon as possible after steaming, otherwise it will harden after cooling slightly and taste bad.

How is the crystal dumpling skin made? I will teach you the recipe. The above is a detailed introduction. You can do it at home. Delicious and beautiful! Finally, talk about two technical points of making crystal dumpling wrappers.

First, remember the proportion. Milling: corn starch = 10: 3. Too much corn starch will be too soft, and too much corn starch will be hard. If there is no corn starch, it is ok to replace it with potato starch, as long as the proportion remains the same.

Secondly, it must be boiled in boiling water. If you use warm water to make dough, the transparency will be poor after steaming. Therefore, it must be cooked and stirred while pouring to ensure that the powder is cooked. After steaming in this way, it looks delicious.