The practice of small pot dumplings, how to make vegetable dumplings The practice of vegetable dumpl

Method] 1. Add cornmeal with an appropriate amount of boiling water, stir it into a flocculent shape with chopsticks while pouring water, and the granularity of the cornmeal scalded by boiling water is significantly reduced to ensure that the finished product is soft;

2. Wait for the cornmeal to cool before adding yeast powder.

and eggs, fully grasp it with your hands, mix it into a dough with moderate softness and hardness, cover it with a lid and let it ferment at room temperature overnight, and the good dough is not as good as white flour.

That kind of smooth and tangible, don't care too much;

3. The dough was ready the next morning, about twice the size of before. On the question of whether it will be sour overnight, by the way. I usually make dough cakes in the morning with baking powder before going to bed, ferment at room temperature overnight, and get up the next morning to exhaust the air directly on the pot without baking soda.

or alkaline noodles, which are made without a sour taste. If you use dough primers to ferment, then you need to add some baking soda to neutralize it before baking it in the morning, otherwise it will be sour;

4. Turn the pan on medium heat, pour an appropriate amount of cooking oil into the pot and brush the bottom of the pot, and try to use a frying pan to paste it better. Dip a little cooking oil in your hand to prevent sticking, divide the corn dough into five small portions, shape it into your favorite shape, and put it directly into the pan to fry the base color, which can be round, long, flat in any shape, but not too big and too thick, to prevent the inside from being cooked through;

5. When all the dumplings are put into the pot, the bottom is already golden brown, and sprinkle black sesame seeds on the surface of the dumplings;

6. Pour in a large glass of water about 400ml, less than one-half of the height of the water, cover the lid and turn to high heat;

7. On high heat for about 5 minutes, put water in the pot.

When it is almost dry, you should pay attention when you hear a rustling sound in the pot, and the water in the pot is almost exhausted. Turn to low heat and simmer for 3 minutes, until all the water is gone, turn off the heat and remove from the pot.

1.Use warm water to melt the yeast and sugar, the water temperature is not hot, the fermentation time will be very slow if the water temperature is too low, the yeast will be scalded to death if the water temperature is too high, the yeast that has lost its activity can not play the role of fermentation, adding white sugar can promote the fermentation of yeast, thereby shortening the fermentation time, and the dumplings made are sweet and soft.

2.Put flour in the basin, add cooking oil, and then slowly add yeast sugar water, stir while pouring, stir until there is no dry flour in the flocculent, knead into a smooth dough, the steamed noodles should be kneaded harder, and after kneading, cover the curtain and put it in a warm place to ferment to twice the size, and the mother-in-law is placed on the hot kang head covered with a large quilt to ferment, and it generally does not take two hours to make a good hair.

When mixing noodles, the steamed bread made by adding cooking oil is particularly fragrant, and the kneaded dough is smooth and tough.

3.After the fermented dough is taken out, it is placed on the panel and kneaded a few times, then kneaded into an agent of equal size, pressed flat and put on the dough sheeter to press back and forth two or three times, and then the dough is formed into a smooth shape of the dumplings, and a few small arches are evenly picked up with little fingers on the dumplings, and then a large jujube silk is clamped on each, and the beautiful and good-looking jujube dumplings are ready.

1. Ingredients: 250 grams of cornmeal, 100 grams of pork, auxiliary materials: 50 grams of shrimp skin, 200 grams of radish tassel (white), 200 grams of leeks, seasoning: 5 grams of salt, 3 grams of monosodium glutamate, 5 grams of sweet paste, 10 grams of vegetable oil, 5 grams of five-spice powder, dumpling filling, 5 grams of seasoning.

2. Wash the radish (blanch it with hot water in advance).

3. Put the cornmeal in a pot, pour boiling water, stir while pouring, stir until the cornmeal becomes granular, and the dry powder is basically invisible.

4. Knead well with your hands, cover the lid and let rise for 30 minutes, remove the blanched radish to control the moisture, and cut it into pieces.

5. Put vegetable oil in a pot and fry the cut pork until the oil comes out.

6. Put the chopped radish tassels and leeks in a pot, add a little lard and five-spice powder.

7. Add dumpling filling seasoning, a little monosodium glutamate, vegetable oil, a little sweet noodle sauce, an appropriate amount of salt, and finally put the shrimp skin and mix the filling well.

8. Prepare a basin of water, dip your hands in cold water first, take a piece of cornmeal, pat it flat, and put an appropriate amount of mixed filling.

9. With both hands, wrap the stuffing into the cornmeal, put water in the steamer, and put the wrapped vegetables in the pot.

10. Steam the steamer for 20 minutes after steaming, turn off the heat.

Introduction to the method of filling dumplings with willow buds.

Liu Ya'er stuffed dumplings are a home-cooked noodle dish for the common people of Beijing. In Beijing, "pastries" are called dumplings. With the change of seasons, the filling of the stuffing is different, and the dough is mainly cornmeal.

Main ingredients of the filling: willow sprouts (or wild vegetables), 500 grams of ground beef, 2 tablespoons light soy sauce, 2 tablespoons of yellow sauce, 5 grams of salt, 1 teaspoon of Sichuan pepper powder, 2 teaspoons of sesame oil, appropriate amount of chopped green onion.

The main ingredients of the dough: cornmeal, hot water, 1 egg.

The practice of willow sprout stuffing:

1. Soak the willow buds in water for two days to remove the bitter taste, and the water can be changed halfway.

2. After the willow buds are soaked, drain them and control the water.

3. Mix the main ingredients of the filling (except the willow buds) evenly.

4. Finally, put the willow buds and stir with them.

5. How to make dough: corn flour, choose the kind of corn flour that is a little coarse.

6. Pour in hot boiling water and stir into a flocculent shape.

7. Beat in an egg, which has a good taste.

8. Knead into corn dough.

9. Pick up a piece of dough and pat it into the skin and add the filling.

10. Dough into corn dumplings.

11. Pat flat in a pot.

12. When both sides are browned, it can be eaten. Finally, it is just right to serve with a cup of willow bud catechu. The smell is particularly fragrant.

Finished product picture: Tips for making willow sprouts stuffing:

1. Cornmeal must be scalded with hot boiled water.

2. The thinner the crust, the more fragrant.

The practice of cornmeal stuffing.

1.Let's start with the dough ingredients, with the number:

Mix warm water (below 40°C) with yeast and pour in the flour mixed with cornmeal and white flour to knead into a smooth dough. It is then fermented at a higher room temperature.

2.The dough is fermented during processing of the filling:

Pit and chop the dates, and chop the raisins. Mix well with other ingredients.

3.This is the state in which it is mixed.

4.The dough is ready to use when it is twice the size.

x Introduction'Gluttony'It is a general term for a variety of pasta dishes by the Manchu people. 饽饽 is a Manchu word that is still used by the Manchu people today. The raw materials of glutinous rice are millet, sticky grain and sticky sorghum.

It is the main crop planted by the Manchu people, and it is also an important part of the agricultural production of the Manchu people. After processing and peeling millet, it is commonly known as rhubarb rice. Sticky grains are processed and peeled, which is called small yellow rice.

Sticky sorghum processing and peeling is called sticky sorghum rice, and these three kinds of rice are milled and crushed into "noodles" before they can be made into various kinds of dumplings.

Ingredients: cornmeal: 300g, wheat flour, 200g, red bean paste, 500g, auxiliary ingredients, baking powder, appropriate amount.

Steps: 1.Cornmeal, wheat flour with baking powder and good dough, proof;

2.A small piece of noodles, press the deflated, add the red bean paste;

3.Heal; 4.Put it in the steamer;

5.Bring to a boil and steam for 10 minutes;

6.Remove from the pan. Tip: Add flour to cornmeal to increase stickiness and make it easier to shape.

<> Spring Festival is the traditional festival of the Chinese nation, each region has different traditional cultural customs, Jiaodong flower dumplings in Shandong region is one of them, in the past did not reach the twenty-fifth or sixth of the lunar month, every household steamed steamed buns, now the material life is improved, shopping is convenient, many are to buy ready-made Spring Festival food, although it is trouble-free, but it is also less fun to be busy, traditional culture needs to be inherited and innovated, I am willing to make a small force, every year is to make New Year's steamed buns, experience the fun of busy years.

If you want to make a delicious flower dumpling, you must study its production process, first of all, when you mix noodles, you must choose Shandong local flour, in the words of the older generation, so that the steamed dumplings will be sweet and chewy, with authentic Qilu flavor; After choosing the flour, the next step is to adjust the noodles, commonly known as "stirring", in fact, this step is quite a test of our skills, more than a moment of thick and less than a moment of thin; Finally, when kneading the dough, we need to knead it repeatedly to knead the fascia, so that the original wheat fragrance of the wheat can be volatilized, and the "gluttony" after the pot will be firm and not soft, the taste is chewy, and the fragrance of the wheat itself is diffused in the mouth.

Steaming dumplings are the best time to color, and once they are cold, they are easy to color! Generally speaking, what color we want to prepare vegetable juice in advance, such as dragon fruit, spinach juice, pumpkin juice can be used as a color, after all, if you eat it at home, health is still the most important, it is not recommended that you buy that kind of food coloring for the color.

1. Heat milk or water into warm water, beat eggs, add cooking oil and yeast to stir and then add flour to knead into a smooth dough. Purple potato dough does the same, but the purple potato is steamed, crushed, and mixed into the dough beforehand. After proofing, you can follow the steps below to make a pattern steamed bun.

2. Declare in advance, this is a demonstration of plasticine, knead the two colors of dough to remove the air separately. This flower dumpling is very good for practical jujubes, and if there are no jujubes at home, I use dough to make it.

3. Take a piece of dough and roll it into a round dough with a uniform thickness.

4. Cut the dough around the perimeter into a tassel shape of about one centimeter, which must be a multiple of 3. --I'm not very easy to fiddle with this plasticine, so you can just understand the method.

5 every three tassels pinched together. --My plasticine is not very easy to fiddle with, the molding is a little ugly, everyone understands the method, if the dough will be very good.

6. Take two colors of dough, knead one color into slender strips, and one color to make a jujube shape, or directly use jujube.

7. Wrap the thin strips of dough into the middle of the small jujube-shaped dough to form a jade ribbon.

8. Put the jujube-shaped dough made on top of the dough made in step 5 and arrange it in a circle around the periphery of the dough.

9. Take another piece of dough that is suitable for putting in the middle of the bottom tray made on top and form a round ball, which can be wrapped with some fillings that the family likes.

10Pinch a bump in the dough with your fingers, 11Make a round hole in the middle of the bulge with chopsticks or your fingers.

12Then take a small dough in the shape of a large date and put it in the hole above.

13. Put the above made single jujube dough in the middle of the bottom tray in step 8.

14. Rise again to steam the finished product.

Ingredients: 3 servings.

500 grams of all-purpose flour.

Excipients 250 grams of warm water.

Yeast (dry) 3 g.

Appropriate amount of ejiao dates.

Step 1: The practice of jujube flowers.

Warm water, yeast and flour are kneaded into a dough without kneading smooth; Cover the lid and put it in a warm place to ferment Step 2: How to ferment jujube flowers**.

Wash the red dates, dip them in kitchen paper to remove the water, and it is best to use small dates, and it is difficult for large dates to clamp the homely practice of step 3 jujube flowers.

Take out the fermented dough and knead it vigorously on the cutting board, knead it into a smooth surface Step 4 Jujube Flower Dumpling Simple Method.

The dough is divided into 6 parts, after the dough is kneaded evenly, kneaded into smooth strips, the length is arbitraryStep 5 How to eat jujube flower dumplings.

Long dough at intervals, sandwich a red date, bend the dough up and down and sandwich 5 red dates Step 6 How to make jujube flowers.

Use chopsticks to gently pinch in the middle.

Step 7: How to fry jujube flowers.

i.e. in the shape of a flower.

Step 8: How to cook jujube flowers.

Put enough water in the steamer, spread a wet cage cloth on the grate, and put the jujube flowers for the second proofing step 9 How to stew the jujube flowers.

After about 15 minutes of proofing, start steaming, start with low heat, turn to medium and high heat after steaming the steamer, steam for 15 minutes, open the lid immediately after turning off the heat, pick out the steamed bun and put it on the cover pad, and eat it while it is hot.

1. Add water, yeast powder and dough to the flour and ferment until it is twice the size.

2. Raise the dough and knead it evenly into equal portions of small dough.

3. Take a small flour and stick it with dry flour and put it into the mold.

4. Press out the desired shape.

5. Do a good job of the second shot.

6. Put the raw embryo in the steamer with cold water, and steam it for 20 minutes on medium-low heat after the water is boiled.

The main ingredient is high-gluten flour.

500 grams. 260 grams of warm water.

Excipients yeast 5 g sugar.

10 g steps.

g flour, 260g warm water, 5g yeast, 10g sugar, all in a bread maker and knead until smooth dough.

2.Knead the dough into a smooth and non-sticky dough, put it in a pot, cover it with plastic wrap and let it stand for about 1 hour.

3.When the noodles are fermented to twice their original size, poke a hole in the surface and the hole will not shrink, indicating that the fermentation is complete.

4.Knead the dough into a non-sticky dough again.

5.Divide into several small dough of equal size.

6.Roll out each dough into a round sheet and press it one by one.

7.Press the folded dough sheet in the middle with chopsticks.

8.Take another small piece of flour and roll it into a two-pointed shuttle shape.

9.Place the shuttle-shaped dough on top of the first sheet and roll it up. (Be sure to roll up from the bottom) 10The rolled dough is chopped off from the middle.

11.The cross-section is facing down to form two flower blanks.

12.Cover the finished flower blank with plastic wrap and let it stand for 15 minutes, put it in the steaming compartment in the pot, cool the pot under water, and steam it over high heat for 15 minutes. (Steaming with oil on the bottom).

13.Steamed rose steamed buns.