How to make okara dumplings Excuse me, how to make dumplings delicious

Dead child skin curled maggots dipped in phlegm.

Steps to make dumplings:

Noodles: When putting water and brightening the noodles for the first time, the noodles will be harder, and then the second time they will be kneaded with water to soften, so that the noodles can make the gluten fully exerted and achieve the purpose of being soft and somersaultic;

Filling: Take pork as an example. Choose a better pork, chop it fully with a knife, put a little water into it after putting in the seasoning, stir it in one direction with chopsticks, and then put vegetable oil to continue stirring, mix well;

Boiling: Add a little salt to the water before boiling to solidify the dumpling dough, wait for the dumplings to be stirred when they are cooked, and then cook.

Leek dumplings.

Ingredients: 800 grams of rice flour.

2 grams of salt 300 grams of leeks.

275 grams of dried tofu in sauce.

12 dried shiitake mushrooms.

1/4 handful of enoki mushrooms.

5 millet peppers.

Lean meat 250 grams.

2 fresh garlic sprigs.

200 grams of rapeseed oil.

Oyster sauce 1 scoop.

Light soy sauce 2 scoops.

Salt 15 grams.

White pepper 2 grams.

Bring to a boil gram of water.

Preparation of leek dumplings.

Chop the lean meat, cut the leeks, dried bean curd in sauce, enoki mushrooms, shiitake mushrooms, garlic, and millet peppers.

Put oil in a hot pan, add lean meat and fry until it turns white, add sauce and tofu curd and stir-fry, then add shiitake mushrooms, enoki mushrooms, garlic, millet pepper and stir-fry, add seasonings to taste.

Please click Enter a description.

Bring the water to a boil, pour in the rice noodles and stir, knead them into a ball, and pack them in a plastic bag.

Please click Enter a description.

Take out a piece and divide it into small portions.

Please click Enter a description.

Pinch it into a dimple shape with your hands and put in the filling.

Please click Enter a description.

Close the mouth and pinch it into small folds, so that it is not easy to open and looks good.

Please click Enter a description.

This amount can be made about 45, do a good job of freezing in the refrigerator, take it out with a fresh-keeping bag and put it back in the freezer after freezing hard, take it out directly when you want to eat, steam the water for about 20 minutes, and you can enjoy the food.

Please click Enter a description.

Ingredients: It is ground with goose lake late rice, and the powder is mixed with boiling water (the flour made into rice) is trapped: it is filled with leek tofu or dried shrimp, shredded radish, and beans.

Method:1First, fry the trap (leek tofu or dried shrimp and shredded radish are half-cooked, because they still have to be steamed), and adjust the trap according to your taste, like stir-frying.

2.Stir the rice noodles with boiling water and form a ball.

3.After the powder is reconciled, it is made into a round shape, flattened and kneaded into a nest shape by hand.

4.Put the finished trap into the kneaded skin and wrap it in the shape of a dumpling.

5.When done, put it in the steamer.

It cooks in minutes.

The dumplings made by this are delicious:

1. Mix the dough: When putting water and dough for the first time, the dough will be harder, and then add water and knead it soft for the second time. In this way, the dough can make the gluten fully exerted, and achieve the purpose of being soft and somersault.

2. Make stuffing: Take pork as an example. To choose fine pork, chop it with a knife; Chop it to the fullest. After putting in the seasoning, put a little water into it, and then stir it with chopsticks in one direction, to be strong; Then add vegetable oil and continue to stir until it is closed.

3. Cooking: Dumplings made according to Qi Ru above can be boiled with or without a pot, and those that will not be boiled will not be boiled until they are cooked.

However, it should be noted that before boiling, add a little salt to the water to solidify the dumpling dough; When the dumplings are in the pot, wait for a while and then stir, that is, wait for the dumpling skin to solidify and then dig and stir.

Method: 1. Stir the bean dregs, eggs and flour together, add an appropriate amount of salt and chicken essence;

2. Add a few drops of sesame oil, and then put chopped green onions, such a yellow and green match, the color is good-looking, and it will be more fragrant;

3. Start the oil pan, slightly more oil, scoop about a tablespoon of the adjusted paste, put it in the pot, fry it over low heat, flatten it with a spatula when it is halfway through, it is thin and cooks quickly, it will not be charred on the outside and tender on the inside, and finally fry until golden brown on both sides, and the old taste is more crispy.

Steps to make dumplings:

Dough: When putting water and dough for the first time, the dough will be harder, and then add water to knead it soft for the second time, so that the dough can make the gluten fully exerted, so as to achieve the purpose of being soft and somersault;

Filling: Take pork as an example. Choose a better pork, chop it fully with a knife, put a little water into it after putting in the seasoning, stir it in one direction with chopsticks, and then put vegetable oil to continue stirring, mix well;

Boil: Add a little salt to the water before boiling to solidify the dough of the dumplings, wait until the dumplings are in the pot and stir again, and cook.

The practice of bean dregs and small snacks is good.

You can fry small tofu in large oil and add some minced green onions and garlic, which tastes very good.