It s the same boiled dumplings, why is it always better to cook in the store than at home?

When the thickness of our dumpling skin is thin enough and the tendon strength is enough, it will naturally bulge, and when the thickness of our dumpling skin is slightly thicker, the internal air pressure is not enough to bulge the skin, and of course it is not obvious. The dumpling skin is easy to bulge, and if the filling is tight, it will not bulge too easily. In addition, if the dumpling skin is bulging, you can also indirectly judge that the dumplings are almost cooked and can be fished out.

Mainly in the dumpling filling, there is a lot of soup or oil in it, the oil will be very hot when heated, and it is easy to bulge up when cooked.

<> because the diesel stove is usually used in the restaurant. Cook in a pressure cooker at home, only cover the lid without a valve, and turn off the heat when the scorn is five numbers, and the dumplings are also bulging. And you don't have to fetch water anymore, and it saves time.

Especially the dumpling wrappers, which are only medium-rare, must be cooked for another two or three minutes, and when you find that the bulging dumplings are starting to deflat, it is the best time to get out of the pot.

It means to encapsulate the air. When making dumplings, one is to hold the palms of the dumplings with both hands crossed as much as possible, and do not squeeze the belly of the dumplings. Second, the side of the dumpling should not be too wide.

Anyway, the dumplings I wrapped, no matter how little stuffing they have, after they come out of the pot, they are also bulging bellies.

In this way, if you light the pot with cold water three times, you will see that the dumplings are bulging, which indicates that the steam of the filling has puffed up the cooked dough! If you cook dumplings at home and they don't bulge, either the filling is not cooked or the dough is not cooked! When the dumplings are slowly kneaded, the big filling is easy to boil and will be deflated, and the less stuffing will be deflated when it is wrapped.

Therefore, whether it is making dumplings in **, the dumplings squeezed out must be bulging! In fact, the reason is very simple: the solid dumplings are not bulging, the hollow dumplings are full of bulge, there is air in them, and they expand when heated, and the more gas they have, the more they bulge.

Hot dumplings with less filling are more tempting. Opportunism works well!

That's because the dumplings in the store, the filling is very delicious, with a variety of seasonings and spices, which makes people taste fragrant, and the soup base of the dumplings is also boiled, which is difficult for us to achieve.

Because the time for cooking dumplings in the store will be well controlled, and the heat is particularly well controlled.

Because there are more spices in the store, and there are fewer to eat in the store, we all think that the store is more delicious, and the family is always full, so we feel that the food at home is not delicious, which is the thought in our hearts.

On the one hand, the dumplings made in the hotel are delicious, the noodles used are better, the dumpling filling is more fragrant, and the solution in the home is not as good as the fragrance of the Jin Hotel, and there is also a psychological effect of the incense next door.

Because the dumpling fillings in the store are better than at home, and they also have their own unique way, dumplings are really delicious food.

Because the dumplings cooked in the shop outside will put a lot of chicken essence and monosodium glutamate, and it may be a professional, the chef has a lot of condiments, and the way of cooking is different, knowing when it is cooked well and when it is not cooked.

Because you spend money to eat dumplings in the store, you will feel like this, and the dumplings cooked in your own house are also very fragrant, so don't always go out to eat.

Because the store cooks dumplings under cold water. In this way, the dumpling wrappers will be more elastic. And cooking at home is hot water under the pot.

Isn't this nonsense, how can you open a store if people's dumplings are not delicious. The store has its own unique toppings, and this ingredient has a great function. I didn't have it at home, so it was delicious in the store.

Because it is cooked in the store, there will be some condiments in it, and the equipment is better, so it is better than at home.

Because the dumplings in the store are very delicious, and the production process is also very sophisticated, it is said that it is better than your own home.

Because the water temperature of the dumplings in the store is very suitable, and they pay attention to the time when cooking, so the taste is different.

It may be that the filling of the dumplings is very different, and there is also a big difference in the choice of flour.

Because there are still many differences between the dumplings cooked in the store and some of our techniques, plus their tools and heat control are better, there are many differences in technology.

I think the first thing about this problem is that the chefs in the store are relatively skilled. The dumplings made are better. The second is that the store has its own unique recipe, which can make the dumplings more delicious.

It's because of the dumplings in the store. With the atmosphere of the store, you will feel that it is particularly delicious, and it is usually because you are hungry, so you will go to the store to buy dumplings to eat.

Because I think that in the dumplings in the restaurant, he will put some ingredients in them. You have your own unique recipe that you won't tell anyone.

If you want to make dumplings in your own home, and the cooking is more delicious, then you should first know how to make dumplings. The level of filling determines whether your dumplings are delicious or not. Of course, sometimes it has a certain relationship with the ratio of our ingredients.

The winter melon and pork filling is delicious, and it is very convenient to eat it for breakfast when it is often wrapped and frozen.

When boiling dumplings, put a green onion in the water or add a little salt after the water is boiling, and then put the dumplings, the dumplings are delicious. I'm going to eat dumplings now, and I make them at home.

For a person who grew up in the south, he is actually quite unfamiliar with making dumplings, and every time the dumplings are not very good-looking, but they are delicious. Why? Because the filling of the dumplings is very delicious, every time it is the filling according to the taste that the family likes to eat, such as this time, it is a big dumpling with leek eggs, the leeks are finely chopped, wrapped in dumplings, a bite is full of fragrant, I think it is much better than the pork filling, and there is no greasy pork filling, ** friends can try it.

However, how to solve the problem of dumpling filling and love water? In fact, the key is to adjust the filling steps. As long as the order of the steps of making dumplings is correct, there is no longer any need to worry about the filling of dumplings.

Method: Wash the leeks and soak them in salted water. Then remember to rinse it with clean water.

Cut the pork into a meat sauce and mix with water, soy sauce, salt and ginger. Marinate for 10 minutes. This step should be done by everyone.

The key is to chop the leeks, and be sure to remember to use gauze to remove the excess leek water and put it in the freshly cooked meat sauce.

The order of dumpling filling, soy sauce, salt, oil, ginger, and ginger are all required. When adding water, put the soy sauce and ginger together first and season with water first, otherwise the seasoning will not penetrate into the palate.

After the dumplings are wrapped and the water boils, you can try to make them at home. Oh, and you'll find that the dumplings are really better than before.

Dumplings are an indispensable food for important festivals in many places in our country, but after eating too much, we found a strange phenomenon, that is, no matter whether they are at home or at a relative's house, no matter how to get it, it is not as delicious as a restaurant, why is this? In fact, the dumplings in the restaurant are more fragrant, because his soup base is better, followed by the practice of dumplings, the following is my common practice, the taste is OK, share with you!

1. Flour, Pippi still likes to eat his own flour in the countryside, and this flour contains the germ and is very fragrant. Be sure to make your own dumpling wrappers, the ready-made peels on the market are not fragrant. It is said that soft dumplings are hard noodle soup, and the dumpling skin should be soft, so that the filling can be seen out, crystal green, and very appetizing.

After mixing the noodles with warm water with special dumpling flour or rich and strong gluten flour, place it in a container and cover it with a damp drawer cloth, and it is better to wake up for about 1 hour in a warmer place in winter, and about 20 to 30 minutes in a cooler place in summer.

Second, new? Remove the old leaves of the leek, wash and chop for later use, break several eggs according to your own liking, place the egg yolk and egg white in a container and stir it repeatedly, pour a little vegetable cooking oil into the pot, pour the egg liquid into the pot after the oil is hot and stir quickly, so that it becomes no more than about 10mm of granules or blocks out of the pot.

3. Put the cut leeks and eggs, prawn meat or skin shrimp meat together, pour in the cooked peanut oil, (if animal oil is not taboo, add some animal oil to increase the fragrance of the filling). Eat refined salt, dark soy sauce, oyster sauce, thirteen spices, chicken essence, monosodium glutamate, etc. Finally, add a little sesame oil, preferably, mix with leeks, eggs, shrimp, etc., and stir well.

Whether leek dumplings are delicious or not varies depending on whether people like it or not. Some people feel heartburn after eating leek stuffed dumplings, so they should eat less or mix leeks with other vegetables, such as cabbage, to reduce the symptoms of heartburn. Use leeks as vegetable raw materials, and then mix them with other such as various meats, all kinds of sea?

There are many ways to make it with vegetables that I am suitable for. The leek dumplings are very delicious, and the dumplings in the restaurant are more fragrant than those at home because he puts more spices and some will have bone broth, so they are more fragrant.

Leek vegetarian three fresh.

Composed of leeks, eggs, and shrimps, to our inland cities, shrimp can only be replaced by dried shrimp, mix all the raw materials, add oyster sauce, scallion oil, and salt in turn, stir well, the skin is thin and the filling is large, and the taste is super delicious.

Three fresh leeks and meat.

It is composed of leeks, pork, and shrimp, and of course you can also add fungus and eggs to set off the fragrance of the filling.

Vegetarian three fresh dumplings.

Ingredients: flour, dumplings, shrimp, green onions.

Flavoring: salt, oyster sauce, peanut oil, sesame oil.

1. Prepare 400 grams of ordinary flour, add 3 grams of salt, mix noodles with cold water in summer, stir while pouring, stir until the appearance of dough, knead the dough with your hands, and achieve the state of face light, pot light, and hand light, cover the pot and put it aside to rest for a while.

When mixing the dough, add a little salt to make the dough more chewy, and the skin of the cooked dumplings will not break.

2. Leeks are easy to get out of the soup, shake them off after washing, control the excess water, then chop them into minced pieces, fry the eggs tenderly, shovel them and pour them into the basin, the shrimp should go to the shrimp line, pick it on the back with a toothpick, and pour it all into the basin.

To start seasoning, add 2 tablespoons of peanut oil, 1 tablespoon of sesame oil, 1 tablespoon of oyster sauce, a section of green onion white chopped, stir well, the fat can wrap the leek leaves, lock in a certain amount of moisture.

Wait for 10 minutes before putting the salt, if you put it early, the soup will come out, resulting in the dumplings are not easy to seal.

3. The noodles have been awake for 20 minutes, you can open the package, first divide the dough into the dough, and then roll it into a dumpling skin, thick in the middle and thin around it, then add a spoonful of salt to the filling, stir well with chopsticks, take out a dumpling skin, scoop in the appropriate amount of filling, and wrap it into dumplings according to your own technique.

4. One person is more tired of wrapping, and the fillings I pinch are relatively large, which saves trouble and wraps quickly.

5. Wait for the water in the pot to boil, add a small half spoon of salt, put in the dumplings in turn, wait for the pot to boil, pour in half a bowl of cold water, and repeat the cold water 3 times, and wait for the dumplings to float, which means that it is cooked.

6. Very delicious three fresh dumplings, first fresh, then fragrant, and finally salty, children eat with relish, shrimp to keep large particles, it is not recommended to chop into minced meat, in addition, when making dumplings, every bite of the filling must have shrimp, so as to highlight its freshness.

Many friends make mistakes, and there will be dumplings oozing soup, here are three tips to teach you, which can be easily avoided.

1. Control the water of the leeks, wash and shake them, and put them in a ventilated place to dry, so that the water will disappear naturally.

2. Add some oil to the chopped leek filling, such as peanut oil, sesame oil, and cooked oil, so that the oil can wrap the leek leaves and lock in moisture.

3. When adjusting the leek filling, don't put the salt in a hurry, when to start making dumplings, and then add salt to taste.

There are few dumplings in the restaurant, and I think it's delicious because I'm hungry. If you have good condiments at home, you can also make delicious dumplings.

The delicious dumplings in the restaurant lie in the good stuffing. How to adjust the filling of dumplings delicious: 1

Choose three fat and seven lean meat fillings, and add water in small amounts many times to make the meat filling strong. 2.Add salt, chicken essence, oil, soy sauce, cooking wine to taste, and add chopped green onion and minced ginger.

Heat the oil and pour it over the chopped green onion and ginger.

The dumplings in the restaurant are delicious because of the extra step of "fetching water", which can make refreshing, delicious, tender and juicy dumplings at home. After the dumpling filling is prepared and the seasoning is complete, the dumpling filling is filled with water and stirred vigorously, so that the dumpling filling can eat enough water.

In fact, the dumplings are not delicious, it must be because your filling is not in place, so the filling, according to the proportion of what you put in and the material, and then the filling is very delicious, and the dumplings need to be salty, so that it will not be too unpalatable.

I'm also curious about why the dumplings I cook are not delicious every time, and I've tried many methods, but they still don't taste right. And I still can't learn how to do it, it is said that dumplings can't be cooked under cold water, but I don't force it, if you want to eat delicious dumplings, you can order takeout.