I m going to see the school s skills contest Preparing to make steamed dumplings but don t know what

1. Chinese cabbage must be pickled first, and then squeezed out of the water before it can be used to make filling; If you don't use Chinese cabbage, you can use it. Boiled dumplings are best mixed with cold water, and steamed dumplings need to be hot noodles, that is, freshly boiled water and noodles are ..sweet and sour

No, spinach doesn't make you fat.

No, eating more boiled vegetables will also make you thinner.

1.Blanch the flour with boiling water and stir it into a flocculent shape to cool.

2.Mix into a soft dough and cover for 15 minutes.

3.Prepare some dumpling filling. Whatever you like, you can eat meat and vegetables. I didn't want to eat meat, so I used a vegetarian stuffing with eggs, peppers, and green onions.

4.The egg yolks are crushed with a sieve and the carrots are finely chopped.

5.The noodles are good, and the noodles are made, because they are steamed dumplings, which are slightly larger than the usual dumplings 6Roll out each agent into a round cake.

7.Put an appropriate amount of filling.

8.Close and pinch in the middle.

10.Sort it out.

11.Add the egg yolks and carrots.

12.After everything is done, after the water in the steamer is boiled, put it in the steamer and steam for 10 minutes.

Plain flour will do.

Preparation of ingredients for the preparation of steamed dumplings:

Pork filling: 400 grams, green onions: 3 sticks, flour: 450 grams, sesame oil, soy sauce, pepper, salt, ginger: appropriate amount, boiling water: 200-250 grams, water: appropriate amount.

1. Put the flour into the basin, quickly pour in the boiling water, and stir in one direction with chopsticks until there are no dry powdery particles in the basin.

2. After a little cooling, knead the dough into a smooth dough by hand, cover the surface with a damp cloth and let it rise for half an hour.

3. Use this time to adjust the filling. Put the meat filling into a basin, stir it in one direction with chopsticks, add a small amount of water, and then continue to stir, repeating three times until the meat filling is more sticky and strong.

4. As long as the white part of the green onion, cut it into chopped green onions. Ginger minced.

5. Add chopped green onion and minced ginger to the minced meat.

6. Add pepper, soy sauce, dumpling filling seasoning, salt and stir well, and finally add sesame oil and stir well.

7. Roll the hot dough into long strips and cut the agent.

8. Roll out the skin. 9. Put the stuffing and wrap it one by one.

10. Grease the drawer and put the wrapped dumplings in.

11. After the water is boiled, put it on the pot, steam for about 15 minutes, and then simmer for 3 minutes, then open the lid and enjoy.

Ordinary flour is wrapped in boiling water and dough rolling skin, which is similar to siu mai skin, also called hot noodles.

Method. 1.The pork is minced and the shrimp meat is carefully chopped. Add salt, sugar, soy sauce, etc. to taste.

Mix well with the minced meat. 4.Then you can wrap it.

5.I also don't know how to teach people how to make dumplings.

6.I don't know how to explain it, it's just pinching while the hail is broken. Well, other package methods are also possible. The point is that the mouth should be sealed well, and it is OK not to leak the filling

Don't leak the stuffing, it's OK. It is best to dip the bottom of each dumpling in oil and put it on a dipping plate.

7.Steam the medium and high source slippery celery for about 10 minutes.

liquid, out of the pot tasting time!! When it was just out of the pot and the last time I ate it, there was a lot of juice on each inside. If you leave it for a long time, the juice will be gone. So, in the end, it's better to keep it hot!!

Steps: Sauerkraut beef stuffed dumplings.

Step 11Prepare the ground beef.

The practice of steamed dumplings with sauerkraut and beef filling is step 22Prepare the steamed dumplings with minced ginger and minced green onion and sauerkraut beef fillingStep 33Add ginger sauerkraut and beef filling to the meat filling and steamed dumplings step 44Add the green onions.

The practice of steamed dumplings with sauerkraut and beef stuffing steps 55Add thirteen spices.

The practice of steamed dumplings with sauerkraut and beef filling step 66Add salt, add chicken essence, and add edible oil and sauerkraut beef stuffed steamed dumplings Step 77Wash the sauerkraut, the sourness is moderate, and squeeze out the water slightly! Place on a cutting board.

The practice of steamed dumplings with sauerkraut and beef filling step 88Sauerkraut minced! Just a little crushed! It can be broken in just a few clicks! Don't chop it too finely, it won't have a sauerkraut flavor.

Sauerkraut beef stuffed steamed dumplings step 99Add the sauerkraut and stir well! You can open the steamed dumplings with sauerkraut and beef filling, step 1010Buy dumplings with sauerkraut and beef stuffed steamed dumplings step 1111Wrap it up! It's good to buy a statue!

The practice of steamed dumplings with sauerkraut and beef filling step 1212Out of the pot! For two! It's still very good!

Ingredients carrots or white radish.

Vermicelli dried shrimp. Minced green onion and ginger.

Light soy sauce. Sesame oil, peanut oil.

Fuel consumption, cooking wine.

Salt thirteen spices. Sichuan pepper water (Sichuan pepper soaked in boiling water).

Gluten flour. Boil water step 1

First pour the boiling water into the flour little by little, form a flocculent, then knead into a dough, the ratio of dough and water is 2:1, cover with plastic wrap and let rise for 30 minutes.

Step 2: Insert the radish into shreds, put a little salt and soak it for 5 minutes, then dry the shredded radish after the water comes out of the water and set aside. Soak the dried shrimp in boiling water until soft, then dry and chop into minced pieces, and set aside. After the vermicelli is scalded with boiling water, remove and cut into small pieces and set aside.

Put oil in a frying spoon, put thirteen spices, dried shrimp, minced green onions, minced ginger, stir-fry until fragrant, and set aside. After stir-frying, add shredded radish, vermicelli, then add light soy sauce, sesame oil, peanut oil, oil, pepper water, cooking wine, salt, and stir well.

Step 3Divide the risen dough into small pieces, roll out the dough and wrap the filling.

Step 4 Boil the pot under water and time it for 15 minutes.

Step 5 After steaming, stick some soy sauce, vinegar, and sesame oil and you can eat, it is really fragrant and delicious than the meat filling!

It should have been dry for a while, grasp the amount of planning, the bun cage is placed on the steamer (even if it is cooked), the bun is better to have more meat filling (a little fat is better), so it does not taste, the guests come quickly, and it is hot!

I think you can find out the school schedule first, and then estimate the time to do it early.

There's only one pot with three eyes.