The practice of siu wheat noodles, how to make siu wheat noodles

Material. 500 grams of pork belly, 10 water chestnuts, appropriate amount of ginger, a small amount of tempeh, appropriate amount of salt, appropriate amount of sesame oil, 500 grams of flour, appropriate amount of cornstarch.

Method. 1 Chop the pork belly into minced meat and set aside.

2 Stir-fry the ginger slices in hot oil, then pour in the washed and chopped tempeh, stir-fry, and finally remove the ginger slices and discard.

3 Put the minced meat into the cooled tempeh, add the chopped water chestnut and mix well.

4 Add a small amount of salt to the flour and mix it with cold water, the water should be less and the dough should be harder.

5 Use cornstarch as a powder, roll out into a round sheet with a rolling pin, then stack 3-4 pieces together, put cornstarch in the middle, and then use a rolling pin to roll out the lace.

If there is a roasted wheat mallet, take the siu mai mallet to roll the skin, the general market does not sell the siu mai mallet, it is sold online, of course, the kind of jujube wood roasted wheat mallet, the quality is very good, I bought a large siu mai mallet.

6 Wrap in the filling, pinch it tightly, heat it up, and steam for 8-10 minutes.

It's like making steamed buns, but the dough must be thin, the filling is more, wrapped into a cone, and the upper basket drawer is steamed.

1. Ingredients: 500 grams of flour, 150 grams of boiling water, 150 grams of cold water.

2. Add the weighed flour to boiling water and stir with chopsticks, then add the cool cavity and slow water, and mix into a smooth dough. Eat for 20 minutes.

3. Then cut off a piece of noodles and knead them into long strips of uniform thickness by hand.

4. Pinch into small balls of uniform size, there is no fixed requirement for the shape, and it cannot be too small.

5. Then sprinkle flour on top of the small dough and roll it into a round shape.

7. The next thing is the key, rolling dough.

Place both hands on the rolling pin, one hand to hold the position, and the other hand to push the dough upwards while exerting force on the rolling pin. The right hand is fixed, and the left hand rolls the dough is rotated clockwise; Otherwise, it is counterclockwise. The rolling pin should be pointed at both ends, which is better to use.

It takes about 15 minutes.

8. Mix the siu mai.

Put the stuffing in the middle of the skin, hold the dough slowly with the tiger's mouth in your left hand and pinch it tightly, and steam it for 10 minutes on the wrapped siu mai basket. Well, after that, delicious siu mai.

It's ready to eat.

Click all 1, ingredients: 500 grams of flour, 150 grams of boiling water, 150 grams of cold water.

2. Add the weighed flour to boiling water and stir with chopsticks, then add cold water to form a smooth dough. Eat for 20 minutes.

3. Then cut off a piece of Danliang and rub it into long strips of uniform thickness by hand.

4. Pinch into small balls of uniform size, there is no fixed requirement for the shape, and it cannot be too small.

5. Then sprinkle flour on top of the small dough and roll it into a round shape.

7. The next thing is the key, roll the dough, put two hands on the rolling pin together, one hand to fix the seat, and the other hand to push the dough up while exerting force on the rolling pin. The right hand is fixed, and the left hand rolls the dough is rotated clockwise; Otherwise, it is counterclockwise. The rolling pin should be pointed at both ends, which is better to use.

It takes about 15 minutes.

8. Put the mixed siu mai stuffing in the middle of the skin, hold the dough slowly with the tiger's mouth of your left hand and pinch it tightly, and steam the wrapped siu mai in the basket for 10 minutes. After that, the delicious siu mai is ready to eat.

1.Put 100 grams of flour into a basin, pour in an appropriate amount of boiling water and make a hot dough;

2.Pour the remaining flour into an appropriate amount of water and form a dough;

3.Put the two pieces of dough together, knead them thoroughly, cover them with a wet cleaning cloth, and let them eat slightly;

4.Roll into long strips and cut into about 15 grams of dough per piece;

5.Flatten the dough and roll it into a very thin siu mai skin;

6.Siu mai skin wrapped in an appropriate amount of mutton stuffed orange pie;

7.Put it in the drawer, steam it for 15-20 minutes over a high fire, and then you can eat it with balsamic vinegar.

To make siu mai skin, add boiling water to the flour.

Stir with chopsticks until the sand is grainy and pour out.

Knead the dough by hand (you don't need to knead it until it is smooth, you can form a dough, or you can use a kitchen machine to do it for you), and the dough of siu mai should be a little dry.

Install the dough sheeter on the cooking machine, then adjust the dough sheeter to Variable 8, the speed of the kitchen machine to Variable 1, divide the dough into 2 portions, roll it out slightly into long strips with a rolling pin, sprinkle a thin layer of dry flour on the dough, and start to press the dough.

After the dough passes through the dough sheeter in 8 gears, fold the dough again.

Continue to repeat the above movements, using the dough sheeter on 8 gears to roll out the dough until the surface is smooth.

Then start from the 8th gear of the dough sheeter, and with each press, fold the dough up, and then lower the dough sheeter by one gear and continue to roll. And so on, rolling from 8th to 0th.

Finally, roll out the thin dough.

Then use a round cutting die to press out the roasted wheat dough.

Take about 35g of glutinous rice filling and wrap it in siu oat husk.

Use your index finger and thumb to pinch the dough into folds.

If the dough is not firm after pinching the pleats, you can dip a little water on the edge of the dough to help it bond).

Slowly tighten the pleats with a tiger's mouth, and press the glutinous rice with your thumb with the other hand, tightening it while pressing.

How to make wheat noodles delicious

Miso beef soba noodles

Ingredients: 225 grams of beef tendon, 300 grams of bitter buckwheat flour, auxiliary materials: 50 grams of kelp (fresh), 150 grams of tofu (south), 15 grams of fresh shiitake mushrooms, 30 grams of bonito, seasoning: 100 grams of bean paste, 10 grams of white sugar, 5 grams of pepper.

Method 1Slice the beef tendon, wash it after blanching and set aside;

2.Cook the soba noodles and set aside;

3.Add 10 grams of bean paste and sugar, 5 grams of pepper and 25 grams of bonito flakes to 1500ml of broth, and stir well to make miso soup;

4.Add the beef shank slices and simmer over low heat for about 40 minutes.

5.After the beef tendon meat slices are cooked and flavorful, add kelp, soft tofu diced, fresh shiitake mushrooms to boil, and then add cooked soba noodles to eat;

6.When serving, sprinkle a little bonito flakes with 5 grams to add flavor.

Cold soba noodles with sesame sauce

Ingredients: soba noodles, green peppers, red peppers, yellow peppers, shiitake mushrooms (can be replaced by fungus), mung bean sprouts, minced meat (can be replaced by shredded meat, or no meat), sesame paste, salt, sugar, sesame oil, chili oil, pepper oil, minced garlic, seafood soy sauce.

Method 1Wash all the noodles and cut them into thin strips of the same size, among which shiitake mushrooms and mung bean sprouts need to be blanched before eating, and other vegetables can be eaten directly.

2.Prepare the noodles and cook them, put the boiled noodles into a container, then pour some oil and mix well, I put them'It's chili oil, just pour a little and mix well, then put it in a ventilated place to let it cool naturally, if you are in a hurry, use an electric fan to cool it.

3.Now you can adjust the hot and sour sesame sauce, take out the appropriate amount of sesame paste and put it in the container, then add seafood soy sauce, vinegar, minced garlic, chili oil, pepper oil, sesame oil, salt, sugar, stir well, if the sesame paste is too viscous after stirring, you can add an appropriate amount of water, but do not add tap water, pour some cold white into it.

4.Finally, put the cooled noodles in a bowl, put them on the stack, pour the sour, sweet, and spicy sesame sauce and eat.

The trick is very hot lately, and it is perfect to eat cold noodles, and if the ingredients are changed slightly, it becomes another flavor, such as replacing soba noodles with hand-rolled noodles, replacing sesame paste with yellow sauce and sweet noodle sauce, and it becomes Beijing fried noodles; Another example is to replace the noodles with rice and the sesame sauce with Korean hot sauce, which is delicious and hassle-free.

The practice of siu mai is as follows:Ingredients: skin, 2 egg yolks about 30 grams, 100 grams of flour, 25 grams of boiling water, filling, 100 grams of shrimp pieces, 100 grams of minced shrimp, 100 grams of minced pork, 4 water chestnuts, a piece of white rotten cabbage stalk, a little green onion and ginger, a little salt, 1 spoon of soy sauce, a little oil consumption, 2 grams of white pepper, 1 teaspoon of sesame oil, 4 spoons of starch.

1. Preparation, the picture is the first time, I was not satisfied with the tasting, I removed the carrots, and added as much minced shrimp as the meat. That is, 100 grams of shrimp cut into pieces and minced shrimp, and 100 grams of meat and scaled meat.

2. Add starch and other seasonings to adjust the taste.

3. Grasp the filling by hand, the filling QQ is gluten and sticky.

4. Blanch the flour with boiling water, then add egg yolk and form a softer dough.

5. Divide the agent. 4 grams each.

6. Roll out the thin skin.

7. Wrap in the filling.

8. Close the mouth, stare at the periphery and pinch it by hand.

9. Put away the tiger's mouth.

10. It's wrapped.

11. It's all right.

12. Put it in the steamer.

13. Steam in a pot. It's out.

The whole process of siu mai is as follows:

Ingredients: 1 kg of glutinous rice, 70 grams of minced pork, 110 grams of diced shiitake mushrooms, 45 grams of lard residue, 13 grams of salt, 14 grams of chicken essence, 55 grams of sugar, 19 grams of dark soy sauce, 100 grams of salad oil, 250 grams of boiling water.

1. Wash the glutinous rice with water, soak it for another night, and soak it until it is broken.

2. Spread the basket cloth, drain the rice and spread it on the cage cloth, and poke a few holes with your fingers or chopsticks so that it can cook faster; Then steam for 15 minutes, sprinkle some warm water, poke a little loose with chopsticks, and continue to steam for 20 minutes.

3. Soak the mushrooms in advance and cut them into small cubes for later use; Slice the oil residue into small cubes and set aside.

4. Preheat the pot fully, add oil and boil; Then add the diced meat and stir-fry evenly over low heat, then add the shiitake mushrooms and continue to fry until fragrant; Finally, add oil and fry for another minute or so.

5. Add all the juices, stir-fry well and turn off the heat; Then pour in the steamed rice and mix well, then cover the pot and set aside.

6. Prepare 500 grams of ordinary flour in a large bowl, add 5 grams of edible salt, then add 250 grams of freshly boiled water and noodles in batches, mix into a flocculent shape, and then knead the dough; Move the dough to the cutting board and knead it well and smoothly; Once kneaded, let the dough rest for 5 minutes.

7. Divide the rested dough into two parts, then knead the strips and cut the agent, and then press the agent flat and cover it with plastic wrap to prevent the wind from drying.

8. Roll out the flattened agent into a thin skin, and then put the glutinous rice and mushroom filling to let it roll, and slowly wrap it, the whole small waist, and the roasted wheat is ready.

9. Wet the cage cloth and put the wrapped siu mai; Add water to the pot and boil, put the steamer on the boil, cover the lid and steam over high heat for 8 minutes.

The practice of siu mai:

Ingredients: 300g pork, 100g white glutinous rice, 100g blood glutinous rice, 4 shiitake mushrooms, 1 carrot.

Excipients: appropriate amount of edible oil, appropriate amount of salt, appropriate amount of sesame oil, appropriate amount of light soy sauce, appropriate amount of cooking wine, appropriate amount of pepper, appropriate amount of sugar, appropriate amount of chives.

1. Raw materials are standby.

2. Soak the glutinous rice in advance.

3. Put the pork in a food processor and beat into minced meat.

4. Put the carrots and shiitake mushrooms into the food processor and beat them until they are finished.

5. Steam the soaked glutinous rice in a rice cooker and mash it loose while it is hot.

6. Heat the wok, pour in the oil and stir-fry the meat filling until fragrant.

7. Add minced shiitake mushrooms and carrots.

8. After stir-frying evenly, add light soy sauce, cooking wine, pepper, salt, sugar, sesame oil, and mix well.

9. Add the steamed glutinous rice, stir well and form the filling of the siu mai.

10. Pour the flour into a food processor and pour an appropriate amount of boiling water in the middle.

11. Stir into a uniform dough, take it out and knead it round, let it cool, and relax for a while.

12. Divide into small agents of uniform size and roll them into round slices with a rolling stick, which should be rolled out evenly and thinly as much as possible.

13. Take a piece of skin and put it in the palm of your hand, take an appropriate amount of filling and put it in the middle, and slowly tighten the neck of the roasted wheat with the tiger's mouth.

14. Put the cooked small siu mai evenly into the steamer with the dumpling leaves, boil the water in the pot, and steam for about 10 minutes to get out of the pot.

15. Steamed.

The practice of siu mai is described as follows:

1. Soak the glutinous rice one day in advance, and change the water several times in the middle.

2. Take out the soaked glutinous rice and steam it in an electric pressure cooker, and mash it while it is hot.

3. Add salt to the meat filling, chicken essence, dark soy sauce and mix well, cut the carrots into cubes, soak the mushrooms in advance and cut them into cubes, and keep the water in which the mushrooms are soaked.

4. Use a rolling pin to roll out the dumpling wrappers thinner.

5. Heat the wok, pour in the oil and stir-fry the meat filling until fragrant.

6. After changing color, add the diced carrots and diced shiitake mushrooms to the stir-fry.

7. Add the steamed sticky rice.

8. Add light soy sauce and dark soy sauce.

9. Add a pinch of salt according to taste.

10. Strain the water in which the mushrooms are soaked and pour in.

11. Stir-fry evenly until the soup is absorbed into the glutinous rice, and the roasted wheat filling is ready.

12. Take a dumpling wrapper and put it on your hand, take an appropriate amount of filling and put it in the middle.

13. Hold the bottom of the roasted wheat with your left hand, and slowly tighten the neck of the roasted wheat with the tiger's mouth of your right hand.

14. Pull the dough at the opening outward and open it slightly.

15. Put all the cooked roasted wheat in the steamer, brush the bottom with a little oil, and steam for about 10 minutes to get out of the pot.