As the new year is approaching, foodies are also thinking about making dumplings, accepting compliments, warming the stomach, comforting hunger and alleviating homesickness.There are many recipes and methods of dumplings. Today I just want to share with you the simple and easy-to-make leek dumplings in season. The so-called four fresh springs: first stubble leek, flower fragrant lotus root, newly married wife, cucumber new This is enough for you!) Ahem, the following are the materials and production methods.The seasoning part is put according to your feelings and habits, everyone should try more (that is, everything is in the right amount, right...), don't add too much at once and taste the taste.
Ingredients
dumpling skin
300g flour
150g warm water
Stuffing
Leek 400g (purchased from Dahua San Gabriel Store)
1 egg
250g pork
Zanthoxylum bungeanum
Ginger
Cooking wine
soy sauce
salt
Chicken essence
Sesame oil
Production steps
Noodles
Pour warm water into the noodles, stir and knead the dough. Since the flour you buy may not be the same, don't add water all at once, try to add a little bit.
For good noodles, wake up at room temperature for 40 minutes to an hour, cover with plastic wrap or a wet towel to prevent the noodles from drying out.
Mix stuffing
Ginger is cut into pieces or rubbed into velvet (if you are pursuing the moisturizing effect and don't like to eat granular ginger). Zanthoxylum is heated to blister into Zanthoxylum water.
Add pepper water, ground ginger, cooking wine, soy sauce, chicken essence (do not like children's shoes skipping this step, or change to dried fish powder, shiitake mushrooms, soft and shredded shredded shrimp, other rough students please join me for half Spoon of chicken essence), salt, sesame oil. Stir until the hand is cramped and the filling is firm. Wait until the noodles are basically proofed (they are only sober but not actually), then add the chives cut into small pieces.
Then divide into small preparations and start rolling the dumpling skin and bag. How to pack it, please search for the kitchen tubing by Baidu and Google. Many methods are difficult to describe. The filling is adjusted as shown in the figure, and the dumplings are wrapped as shown in the figure. Rolling pins can be purchased at Chinese supermarkets such as Dahua.
This is a special I saw on the tubingIntroduce the package methodVideo, you can refer to
Cook until it floats and serve. The left side of the picture is a different-dimensional rabbit made of the remaining noodles ... Although the bleached flour has been bought, the finished product is still very simple beige ...
Tips:
1. If you are not a professional player, please try a small number of times when adding various things. If you make it salty, you will disappoint the dumpling skin. (Yes, it ’s not easy for me to knead for so long.)
2. When cooking the dumplings, you can push the dumplings with the back of the spoon so as not to break the dumplings.
3. Although it is said that three rolls of dumplings, two rolls of noodles, etc., it feels that the dumplings made from American flour are very difficult to break, so in fact, it is nothing to cook with the lid on, but be careful not to flutter.
4. Don't forget to pickle Bajiao in northern shoes. Wash the garlic (I do n’t mess with the garlic in my house) and rice vinegar / aged vinegar. Add them to a dry bottle and put in the refrigerator for half a month to get the green garlic.
Students who want to eat international food during the International Spring Festival can move here.Cake recipe, The team wishes everyone an early age ~
