Can lotus root flour be used to make steamed dumplings? Can lotus root flour be made into dumpling w

Can lotus root flour be used to make steamed dumplings? Yes, lotus root flour can be used to make steamed dumplings, but it is best to mix some white noodles when making them, so as to increase the input of noodles. The taste of the dumplings will be good.

Gluten-free rice flour lotus root flour dumplings method

Ingredients 200 grams of indica rice flour, 24 grams of lotus root powder, 2 handfuls of rape with corn germ oil, half a carrot, green onion, 3 eggs, and an appropriate amount of minced meat

Indica rice and lotus root flour are put into a basin and boiled with water until they boil, add the mixed powder, stir continuously with chopsticks, and knead the dough repeatedly, the dough is kneaded into strips, cut into small agents one by one, and rolled into dumpling skins.

Cut green vegetables, green onions and carrots into cubes, add salt, kill the water, add diced eggs and stir, add salt, light soy sauce, sesame oil and other seasonings and mix well to wrap them into dumplings.

Lotus root flour can be used to make steamed dumplings, but with less flour, it can be sticky and delicious.

Yes, add flour to the lotus root flour and mix it together to make steamed dumplings.

Lotus root flour and flour can be mixed together to make steamed dumplings, just a little bit of flour, and it may be a little sticky to pure lotus root flour.

Ingredients for making lotus root flour dumplings:

900 grams of refined flour, 100 grams of walnut kernels, 400 grams of red beans, 40 grams of amaranth juice, 750 grams of starch syrup, 430 grams of sugar, 8 grams of salted osmanthus, 150 grams of lard, 35 grams of rapeseed oil.

Features of lotus root flour dumplings:

The skin is thin and filling, glutinous like lotus root powder, oily and sweet.

Teach you how to make lotus root dumplings and how to make lotus root dumplings.

1.Wash the red beans and put them in the pot, add water until they are submerged, cook them over a strong fire, put them in a basket, connect them to the basin, rub the boiled red beans with your hands, slowly add them to the basket with 1000 grams of cold water, make the fine bean paste out of the shell, let it stand for 15 minutes to clarify, skim off the foam, pour it into a cloth bag and squeeze it dry.

2.Put the pot on medium heat, add caramel and 150 grams of water, wait for the sugar to melt completely, remove the sediment, re-enter the sugar water pot, put in the fine bean paste, add 250 grams of sugar, 30 grams of rapeseed oil, stir-fry until the fine sand is brown-red, put it into the pot, sprinkle with osmanthus.

3.Remove the fascia of the lard, cut it into about 7 mm squares, mix it with 180 grams of sugar and 8 grams of salted osmanthus to form sugar plate oil, peel the walnut flesh and cut it into soybean-sized grains.

4.Put the pot on the high fire, add 250 grams of water, amaranth juice to boil, change to low heat, then add flour, and stir-fry continuously with a hand spoon for about 3 minutes.

5.Wipe a layer of rapeseed oil on the board, pour hot flour and knead it into a dough, knead it into strips with a diameter of about 3 cm, knead it into 50 dough agents, roll it into a dough with a rolling pin with a diameter of about 10 cm, thick in the middle and thin edges, wrap 40 grams of fine bean paste into each sheet, sugar board oil grains, walnut grains, and then divide the dough into three equal parts, pinch each other, and pinch it into the shape of a cockscomb flower with a double push flower method, that is, it becomes a lotus root flour dumpling green blank.

6.Spread a cage cloth in the cage, put in the dumplings, steam on the hot pot for about 3 minutes, open the cover, spray some cold water, and then cover and steam for about 2 minutes, and then put it on a plate.

The essentials of making lotus root flour dumplings:

1.When making bean paste, the bean skin should be removed;

2.When blanching flour in a pot of boiling water, stir and blanch thoroughly;

3.The size and thickness of the rolled dough should be uniform;

4.Cold water should be sprinkled during the steaming process.

Lotus root flour can be used to make soup, but it can't be made into steamed dumplings, which is not easy to digest.

In this world, there are so many delicacies that satisfy people's taste buds, and many people like to eat dumplings in their daily life. Dumplings are made with a variety of fillings, and they are especially delicious in your mouth. Many people have eaten itLotus root flourLotus root flour tastes very refreshing and is a relatively healthy food.

GreatSome people will soak the lotus root flour when they eat it, but they don't know that it has other uses, in fact, the lotus root flour can be made into dumpling wrappers. <>

The dumpling wrappers made with lotus root flour are also delicious when wrapped in dumplings. Many people like to make lotus root flour into crystal dumpling skin, and they can't help but want to taste it. The following will introduce to you the method of making dumpling skin from lotus root flour, first of all, prepare a bowl of lotus root flour and glutinous rice flour.

Pour 1:1 into a bowl and add water, which weighs three times as much as lotus root flour. Stir them well until the bowl is smooth and particle-free. Then prepare a pot of water to boil for later use, bring the water to a boil and put it on the steaming rack. <>

When preparing a steaming dish, the steaming dish should be larger, so that you can make multiple dumpling wrappers at once, pour the evenly mixed water into the steaming dish and spread it flat, wait until it is steamed, and then take out the steaming dish with a cloth. Take out the lotus root skin upside down, and then use a mold to make the lotus root skin into a round size. Wait until the skin of the lotus root flour is cool, then sprinkle some starch on the top, and you can use them to make dumplings.

In this way, the dumpling skin made of lotus root flour is completed, and its preparation is very simple. <>

If you like it, you can try making it at home. For kitchen novices, it may be more troublesome to do it for the first time, you can read more tutorials, follow the tutorials to learn to try to make, and after a long time, you will be very successful and will become more and more handy. Once you've finished making the dumpling wrappers, wrap them in your favorite filling, such as leek eggs.

Stuffing, or pork and green onion stuffing will do. If you have children at home, you can also make shrimp-filled dumplings for your children, which are also very delicious.

No, there is an element missing in the lotus root flour, and it cannot be formed at all, because it will melt after adding water, so it cannot be made into dumpling skin.

Lotus root flour can be made into dumpling wrappers, but the dumpling wrappers made from lotus root flour are very soft and taste like glutinous rice flour.

OK. Because after brewing, the lotus root flour is translucent and paste, which can be used to make crystal dumpling wrappers.

Ingredients: wheat flour (600 grams) Pork (fat and lean) (300 grams) Lotus root (300 grams).

Seasoning: green onion (10g) ginger (10g) salt (10g) monosodium glutamate (5g) soy sauce (10g) sesame oil (25g) lard (refined) (50g) pepper (a little).

1.Wash the green onion and ginger and cut them into minced pieces and set aside; Wash the fresh lotus root, cut off the lotus root, cut it into shreds, chop it into minced pieces, squeeze out the water, and set aside.

2.Wash the pork, chop it into a filling, put it in a basin and add soy sauce, refined salt, monosodium glutamate, minced ginger and mix well, add an appropriate amount of water in stages, stir until it thickens, add minced lotus root, minced green onion, sesame oil, lard and mix well, that is, it becomes a filling.

3.Put the flour into the basin, pour in water and form a dough, make it for about 1 hour, knead it thoroughly and knead it into long strips, divide it into small agents of about 10 grams each, press it flat one by one, roll it into a circle, the edge is thinner, the middle is thicker dumpling skin, wrap it in the filling, and knead it into a dumpling blank.

4.Put the pot on the fire, pour in water and boil, disperse the raw dumplings, gently push the dumplings in one direction with a spoon until the dumplings come to the surface, cover the pot, and simmer over a boiling but not rising heat.

For four or five minutes, pour in a little cold water, then boil and pour cold water, cook until the dumplings are cooked thoroughly, and then serve.

Ingredients: pork, lotus root, flour, purple potato, sesame oil, salt, monosodium glutamate, green onion, ginger, soy sauce Preparation.

1.Wash the purple potatoes, slice them, and steam them in a steamer.

2.Peel and puree in a blender.

3.Pour the flour into the purple sweet potato puree, add water in batches, and form a dough with moderate hardness and softness, and let it sit for half an hour.

4.Dice the pork forearm and whisk it with a blender. Finely chop the green onion and ginger.

5.Pour sesame oil into the pork filling and mix well.

6.Then pour in minced green onion and ginger, cooking wine, monosodium glutamate, and beat the soy sauce in one direction.

7.Peel the lotus root, wash it and chop it.

8.Put the chopped lotus root into the pork filling, mix well, add an appropriate amount of salt and continue to beat well in one direction.

9.Knead the noodles well, knead them into long strips, and knead them into evenly sized pieces by hand.

10.Take a mixture, roll it out into a dumpling wrapper, and wrap it into a dumpling.

11.Bring water to a boil in a pot, add the dumplings and gently push along the edge of the pot with the back of a spoon to prevent sticking. 12. Cook the dumplings until the dumplings float and the stomach is bulging.

1.Wash the fresh lotus root, peel it, cut it into slices, cut it into shreds, and cut it into minced pieces.

2.Wash the green onion and ginger and cut them into minced pieces.

3.Put the pork filling into a basin, add light soy sauce, salt, monosodium glutamate, minced ginger and mix well, add a little water in stages, stir in the same direction, stir until strong, add minced lotus root, minced green onion, sesame oil and oil and mix well to become a filling.

4.Put the flour in a bowl, pour in the water and form the dough and let it sit for about 20 minutes.

5.After kneading smooth, knead into long strips, add the agent, roll out into a dumpling wrapper, and wrap in the filling.

6.Pour water into the pot and bring to a boil, put in the dumplings, gently push the dumplings in one direction with a spoon to prevent the dumplings from sticking to the bottom of the pot, cover the pot, after boiling, pour in a little cold water, then boil and then pour cold water, cook until the dumplings are cooked thoroughly, and then eat.

Summary. Hello, flour and lotus root flour can be made into dumplings to eat.

Hello, flour and lotus root flour can be made into dumplings to eat. Summary.

Hello, flour and lotus root flour can be made into dumplings to eat.

Hello, lotus root flour mixed with flour, eggplant and bread dumplings are more to eat, because these two foods are not mutually reinforcing and nutritious, which contains various vitamins, trace trembling elements and minerals required by the human body, etc., which have the effect of clearing heat and moistening the lungs, replenishing blood and qi, strengthening the spleen and stomach, especially suitable for the elderly, women and children.

Ingredients: 245 grams of minced pork, 420 grams of lotus root, 20 ml of premium fresh soy sauce, appropriate amount of dark soy sauce

2 chives, appropriate amount of ginger, 2 and a half spoons of salt, 1 tablespoon of five-spice powder, half a spoon of chicken essence powder, appropriate amount of peanut oil.

Step 1 ] Prepare the ingredients and premium fresh soy sauce (with ready-made pork filling);

2] Wash and mince the chives, peel and chop the ginger;

3 ] Prepare a clean container and put the minced pork, chives, and ginger in the container;

4] Add 2 tablespoons of salt;

5 ] Add 1 tablespoon of five-spice powder;

6 ] Add 1/2 tablespoon of chicken essence powder;

7 ] Pour in the premium fresh soy sauce, dark soy sauce and peanut oil;

8 ] Stir the minced meat clockwise and marinate for about 15 minutes to let the minced meat absorb the flavor;

9 ] Clean up the lotus root;

10 ] Borrow a tool to rub the lotus root into the silk;

11 ] This is a polished lotus root thread;

12 ] Chop the lotus root silk a little more with a knife;

13 ] Now that the lotus root is ready, and the meat filling is almost flavorful, then put step 12 into step 8;

14 ] Stir clockwise with chopsticks, and the lotus root meat dumpling filling is ready.

Tips: The amount of salt is added according to the individual population;

If you are afraid that the lotus root is not clean, you can raise the deficiency to clean it after wiping the silk, remove and drain the water and then chop it finely.

How to make dumpling stuffing with lotus root:

Ingredients: one pound of lotus root, half a pound of pork, green onion and ginger as appropriate, salt, sesame oil, a little thirteen spices.

The lotus root is rubbed with a rubber, and the lotus root must be rubbed on a positive section, so that it can be rubbed very broken!

Chop it with a knife for a while, because the lotus root contains starch and has a certain stickiness, so it is easy to chop and will not burst everywhere!

Look, after only a short chop, it's already very broken!

Take out the minced meat, chop the chopped green onion and ginger, thirteen spices, a little soy sauce, sesame oil, and stir well!

Then stir it with the chopped lotus root、(Because I want to eat more lotus root、So the amount of lotus root added is more than the pork filling, 2:1 amount、But this ratio、The dumplings are still very fragrant、The meat flavor is very full!) ）

The lotus root filling has no moisture, the filling is soft, easy to set, and it is easy to wrap!

Dumplings, also known as "dumpling bait", are classified as dumplings, steamed dumplings, fried dumplings, etc., and are one of the ancient traditional noodles in China, which is said to have been invented by Zhang Zhongjing, the medical saint of Nanyang in the Eastern Han Dynasty of China, and has a history of more than 1,800 years. Dumplings are deeply loved by the people of China, and are a must-eat food for the Spring Festival in most parts of northern China every year, and there is also the habit of eating dumplings on the winter solstice festival in many provinces and cities. There is a folk proverb in the Northeast:

It's better to be comfortable than upside down, and it's not as delicious as dumplings. It shows the love of Northeast people for dumplings.

The historical evolution of dumplings has gone through a long process, and Zhang Zilie made a good explanation at the end of the Ming Dynasty: "Dumpling ears, that is, Duancheng food, soup prison pills, or powder horns, northerners read the horns as Jiao, because of the dumpling bait, pseudo dumplings." "When making dumplings, people often wrap golden ruyi, sugar, peanuts, dates and chestnuts in the filling.

Those who eat Ruyi and sugar will have a sweeter life in the coming year, those who eat peanuts will live a long and healthy life, and those who eat dates and chestnuts will have precious children early. In some areas, people eat dumplings with some non-staple foods to show good luck. For example, eating tofu symbolizes the happiness of the whole family; Eating persimmons symbolizes that everything goes well; Eating three fresh vegetables symbolizes Sanyang Kaitai.

In some places in the south, during the Chinese New Year, the eggs will be beaten and heated to make a crust, wrapped with meat filling, and called egg dumplings.

500g of minced pork

Appropriate amount of salt, appropriate amount of cabbage, appropriate amount of peanut oil, appropriate amount of sesame oil.

Lotus root dumplings step 1

Peel the lotus root and cut it into small pieces, then chop it into minced pieces.

Lotus root dumplings step 2

This is a bowl of dumpling filling seasoning: minced green onion and ginger, chicken essence, salt, dumpling seasoning (sold in supermarkets, it is probably a powder made from star anise, peppercorns, cardamom, etc., similar to a seasoning of thirteen spices).

Lotus root dumplings step 3

Recipe for making dumplings fresh: Mix a handful of dried sea rice, puree it in a food processor, and soak it in a little water. (If you don't have a food processor, you can run it soft and then mash it).

Lotus root dumplings step 4

Another artifact to enhance freshness: rock sugar dark soy sauce, which can be used to increase freshness or be used to replace dark soy sauce for color mixing, and the color is more suitable.

Lotus root dumplings step 5

Shred the cabbage and marinate it for 15 minutes, squeeze the water out of the cabbage by hand, and then mince it.

Chopped cabbage, minced lotus root and minced pork filling, mix well with the same seasoning as in the procedure.

Lotus root dumplings step 6

Lotus root dumplings step 7

With noodles, just soften the dumpling skin, so that the taste is good.

Lotus root dumplings step 8

Add stuffing and make dumplings.

Lotus root dumplings step 9

After wrapping the dumplings, add a spoonful of salt to the boiling water (adding salt can prevent the skin from sticking), add a bowl of cold water before boiling once, and by the third time, the dumplings will be cooked through.