Hot noodles steamed dumplings steps, hot noodles steamed dumplings homely practice, how to make hot

Blanch the noodles with boiling water, knead them into a dough, make the stuffing with pork and chicken powder, add chopped green onions, beat an egg, and add cooked soybean oil.

Ingredients. 300g beef, winter melon, appropriate amount of flour, appropriate amount of flour, 1 onion.

Accessories. 1 tbsp oyster sauce 1 tbsp soybean paste Pepper powder Appropriate amount Ground black pepper Appropriate amount Salt Appropriate amount Sugar Appropriate amount Beef powder Appropriate amount Soy sauce 1 tablespoon sesame oil (or scallion oil) 2 tablespoons minced ginger (or ginger ale) Appropriate amount.

Production steps: 1. Take three-quarters of the amount of flour, slowly pour in the freshly boiled boiling water in stages, stir it into a ball with chopsticks, and then cover it with plastic wrap or a wet cage cloth and put it aside to cool. Add a little water to the rest of the flour to roughly form a ball, and add a film to moisturize.

2. Mince the beef and onion. Then chop the winter melon, or beat it with a food processor, wrap it in gauze and hold most of the water, and keep the winter melon juice. Add the flesh of the winter melon to the meat filling and add all the trimmings. Stir in one direction, add the winter melon juice as appropriate, and adjust to your liking.

3. Take out the hot dough when it is not hot by hand, sprinkle flour on the board, and knead it evenly with other dough. You don't need to wake up, you can knead it into strips and cut it into a sauce and make dumplings.

4. On high heat, the water is boiled and then steamed, and it will be steamed for 8 minutes. Pad a moist drawer cloth or brush oil on the cage drawer to prevent sticking.

The most authentic way to make steamed dumplings is as follows:

Tools Ingredients: 100 grams of corn flour, 300 grams of high-gluten flour (plain flour can be selected), 2 eggs, 100 grams of soaked black fungus, 1 zucchini, 10 grams of vegetable oil, 3 grams of salt, 5 grams of light soy sauce, 10 grams of ginger, 20 grams of chives or green onions, five-spice powder.

1. Stir the corn flour and flour together, add boiling water and stir well with chopsticks to form a dough, wait a while to add a little cold water and 10 grams of vegetable oil, mix together into a smooth dough, cover and let the dough rise for more than 20 minutes. Collapsed skin.

2. Wash the zucchini several times, cut into thin strips, add a little salt and mix evenly.

3. Beat the eggs and stir them into an egg liquid, heat the pan with cold oil, heat the oil into 7 percent, fry the egg liquid until it is set, stir it with a group beat and then scoop it up and let it cool.

4. Wash the soaked black fungus, cut it into thick shreds, mince the ginger, wash and chop the green onions, you can use the chives to taste stronger, and mix the dried zucchini with black fungus shreds, green onions, ginger, light soy sauce and oyster sauce.

5. Add diced eggs and cooked rapeseed oil and mix evenly, because the zucchini is easy to produce water, add salt when wrapping, so that the filling juice is delicious.

6. Knead the awakened dough again, knead it into long strips, divide it into small agents and flatten it, roll it into a small dumpling skin with a thick edge in the middle, add zucchini fungus egg filling, don't add too much, 8 points full.

7. If it is wrapped in the shape of a large dumpling or a willow leaf, it is best to dip it on the bottom of the dumpling with dry starch, so that it is not easy to stick to the dumpling utensils, and it is not easy to get steamed when steaming the bun.

8. Put the dumpling blanks into the electric steamer and time for 10 minutes.

The most authentic way to make steamed dumplings is as follows:

Ingredients: leeks, tofu, eggs, vermicelli, fungus, carrots.

Excipients: garlic, ginger, salt, chicken essence, cooked sesame rangchai sesame seeds, sesame oil, oyster sauce, light soy sauce, balsamic vinegar, Sichuan pepper powder.

1. Prepare 500g of flour.

2. Boil the water and use boiling water to blanch half of it into a flocculent shape.

3. Mix the other half with cold water to form a flocculent shape and knead it into a smooth dough.

4. Knead into a smooth dough and let rise for 10 minutes.

5. Prepare all the ingredients, wash the leeks and control the moisture for later use, soak the fungus in cold water and then blanch it.

6. Crack the eggs into a bowl and stir well.

7. Heat the oil and scramble the eggs for later use.

8. Cut the carrot and tofu into small cubes, chop the eggs, chop the ginger and leek fungus, and cut the vermicelli into small pieces.

9. Put these ingredients in a large bowl, add salt, chicken essence, pepper, Sichuan pepper powder, oyster sauce, and mix well with sesame oil.

10. Seasoning sauce, mince garlic, add salt, chicken essence, pepper, chili noodles, cooked sesame seeds to the pot and heat the oil, pour the oil on the garlic paste after the oil smokes, add sugar, light soy sauce and balsamic vinegar and mix well.

11. Roll the dough into long strips.

12. Cut into pieces larger than dumplings and roll them into thin slices.

13. Wrap it in the shape of a willow leaf.

14. After the water boils, steam in the pot for 15 minutes.

15. The finished product is wide type.

1. Ingredients: 700 grams of flour, 50 grams of celery, 400 grams of cabbage, 200 grams of pork, 30 grams of vermicelli.

2. Soak the vermicelli in cold water in advance, so that it cooks quickly. Chop the prepared vegetables and meat into a filling.

3. Add a small amount of water to the meat filling and stir well, mix well with thirteen spices, soy sauce and cooking oil, and finally add the chopped green onion and mix it for later use.

4. Cook the soaked vermicelli in a pot under cold water, take it out and cool it with cold water, and then put it into the chopped vegetable filling and boil it soft (some people like to put salt to kill the water when chopping vegetables, and the vegetable filling killed with salt is not as delicious as boiling with water) When cooking, we cut the boiled vermicelli a few times and don't break it too much, and after the dish is cooked, the cold water is too cool, drain the water and set aside.

5. Let's make noodles below, we must use boiling hot water, stir with chopsticks while pouring boiling water, like ** Most of the flour is scalded before switching to cold water and, the noodles must be soft or the steamed dumplings made are very hard and not delicious, the noodles will be soft and sticky, just smear some oil on your hands, and knead the dough for 15-20 minutes.

6. When making noodles, we add an appropriate amount of salt and monosodium glutamate to the filling we have just prepared.

7. Roll the dough into a crust, put the filling in half and fold it into dumplings.

8. The wrapped dumplings should be steamed on the drawer after the water boils, and after 15 minutes, the delicious Northeast characteristic steamed dumplings will come out of the pot.

There are 3 steps to make hot noodles and steamed dumplings. 1.Put the flour into a basin, pour in hot water above 80 degrees one by one, and stir it into a flocculent shape with chopsticks; When it is warm to hand, knead into a smoother dough and cover for 20 minutes.

2.Rub the slightly shorter filaments of the carrots with a silk grater, pour oil into the wok, heat to 6 on medium heat and turn to low heat when it is hot, pour the shrimp skin in, stir-fry until crispy, pour the shrimp skin oil into the shredded carrots, add minced chives and a little salt and mix evenly, put the good dough on the floured board, directly knead the slender strips, cut the agent of uniform size, press the flat and roll it into a round skin with a slightly thicker middle and a slightly thinner edge; Take an appropriate amount of carrot filling and put it on the skin and wrap it into dumplings.

3.Put all the dumplings in a steamer covered with a drawer cloth, cover with a lid, steam for 10 minutes on high heat, simmer for 2 minutes, and eat them directly or dip them in garlic vinegar.

Ingredients: 750 grams of flour, 500 grams of pork, 750 grams of vegetables.

Ingredients: 15 grams of sesame oil, 100 grams of soy sauce, 15 grams of refined salt, 4 grams of monosodium glutamate, 15 grams of minced green onion, 5 grams of minced ginger.

Method: 1) Put the flour on the cutting board, add 420 grams of boiling water and make a hot dough, let it warm and set aside.

2) Chop the vegetables and pork separately, put the meat puree into the basin, add the minced green onion and ginger, soy sauce, refined salt and monosodium glutamate, mix well, then add sesame oil and vegetable filling (squeeze out the water), mix well to form a filling.

3) Roll the hot dough into strips, knead it into 50 grams of 4 pieces, roll it into a thin skin, wrap it in the vegetable and meat filling, pinch the edges tightly, and form a crescent shape.

4) Wait for steaming in the upper drawer, steam for 15 minutes and cook.

Features: Delicious taste, soft skin and fragrant filling.

The key to making is to use freshly boiled water and noodles, not warm water, and not cold water and noodles.

Before rubbing, oil your hands slightly so that they don't stick to your hands.

The dough should not be scalded too softly, otherwise it will not form when steamed.

Many people prefer to eat steamed dumplings, steamed dumplings are a particularly easy to digest food, and the taste of steamed dumplings is indeed very delicate, authentic mixed noodles steamed dumplings are often very thin, and the filling inside is also very sufficient, whether it is children or adults, in fact, they especially like to eat steamed dumplings. I can try to do it at home, and the way to do it is not particularly complicated. First of all, we need Qi Sui to prepare some raw materials, prepare an appropriate amount of leeks, fungus, thousand pieces of silk, vermicelli, eggs, flour, salt, dried shrimp, light soy sauce, sesame oil, oyster sauce, and pepper.

Once these ingredients are ready, we can start making charcoal steamed dumplings. Prepare a basin and add flour to the basin, then pour boiling water into the flour while pouring boiling water, while stirring with chopsticks, after stirring evenly, a particularly smooth dough will appear in the basin, and then we wrap the dough in plastic wrap and put it aside and let it stand for a while. <>

During this time, we can make a dumpling filling, chop all the leeks, then chop all the cleaned fungus and put it in, add chopped vermicelli and thousands of shreds, and then beat two eggs into it, and finally we add an appropriate amount of light soy sauce, sesame oil, oyster sauce and edible salt, as well as small shrimps, and those who like spicy food add an appropriate amount of pepper, and then stir well after a high number. After kneading all the dough into small pieces and flattening all of it, the next thing we need to do is roll out all the flattened dough into a round dough. <>

After this step is completed, we can wrap all the seasoned fillings into the dumpling wrapper, and then wrap it according to the shape we want. After wrapping, the dumplings will be put into the steamer to steam, generally we put water in the pot and boil it and then steam it over high heat, it will be cooked in about 8 minutes, and we can go directly out of the pot after 8 minutes, so that the steaming hot noodles and steamed dumplings will be made.

Add an appropriate amount of salt to the flour, add a small amount of boiling water and stir it many times, add cooking oil, and make a smooth dough to wake up, blanch the celery with respectful blanching water to cool, cut it into pieces, put it in a cage cloth, remove the excess water, chop the pork belly and chop the ants, put in the minced celery, add green onions, ginger, monosodium glutamate, cooking wine, salt, light soy sauce, cooked oil and stir well, knead the awakened noodles into strips, divide them into agents, roll them into skins, wrap them in dumpling filling, put them in an oiled cage drawer, and steam them for 10 minutes.

To prepare the right flour, then you also need to prepare some hot tung water, mix the flour and the water wheel reed, and then also prepare the pork filling, you also need to prepare leeks, prepare some green onions, mix the filling together, and then wrap the filling in the skin, and steam it in the pot for about 25 minutes.

If you want to make this dish delicious, you can check the relevant practices on the Internet, and make it according to the experience shared by everyone, which can improve the success rate of production, and Sun Zhen can also add his own pure and coarse favorite seasonings when making it, and in the process of production, it is necessary to make pants and eat freshly to avoid making too much.

First of all, roll out the skin with good noodles, and then fry the meat filling you like in the pot, and then pack the empty dumplings and put them on the steamer to steam blindly, the time is set at about 15 minutes.