How to make colored steamed dumplings, how to make colored dumplings

Ingredients: white radish, carrot, flour.

Ingredients: ground beef, green onion and ginger, sweet noodle sauce, salt, monosodium glutamate, cooking wine.

Method: Pour the flour into a basin, slowly mix the dough with water at 85 degrees, and let the dough rise for 20 minutes. White radish carrot rubbed shreds (carrots are only for color matching), put oil in a wok, the oil temperature is 5-6 into a hot and put in the beef filling to stir-fry, cook some cooking wine, put the green onion and ginger to stir-fry fragrant, the beef filling has no water, put in the sweet noodle sauce, fry and set aside.

Put the beef sauce into the shredded radish, then add salt, monosodium glutamate, minced green onion and ginger and mix well. Make the dough into a dumpling skin-sized skin, wrap the shredded radish with the skin, and put it in the steamer to steam for 15 minutes.

Features: Rich sauce aroma, fragrant skin Q filling, rich nutrition, suitable for all ages.

First, chop the spinach and squeeze out the vegetable juice, and add an appropriate amount of water to make spinach water. Knead the green dough with spinach water and flour for later use.

Then knead the white dough with water and an appropriate amount of flour for later use.

Roll out the green dough into centimeter-thick sheets, then roll the white dough into 1 cm diameter noodles.

Wrap the white noodles in green sheets and cut off the excess.

Cut the two-colored noodles with a knife into small pieces about 2 cm thick.

Press the dough with your hands.

Roll out the wrappers into a diameter of about 7 cm.

Add the pre-prepared dumpling filling to make dumplings. Dumpling fillings can be made to your liking and habits.

The side skin of the dumplings is larger, the pinched ones are thinner, and the dumplings are more like cabbage.

Cook it in the pot and wait to eat. Look, it's like a bountiful cabbage!

Use a juicer to break up the vegetables! Then mix it into the noodles and you're done! For example, spinach, green! Carrot yellow! Wait a minute!!!

Colorful dumpling making tutorial.

Colored dumplings refer to dumpling wrappers that come in a variety of colors. When mixing noodles, different colored ingredients are added to the noodles, and the dumplings are wrapped together to create a variety of colors. As for the preparation of dumplings, it is exactly the same as regular dumplings.

Method. 1.Wash the carrots and red cabbage, wash and blanch the spinach, add water and stir out the juice respectively, filter out the impurities and leave 50 grams for later use.

2.Add 120 grams of flour to each of the three color juices, knead them into a smooth dough and let them rest for 10 minutes.

3.The dough is divided into several equal amounts of dough and rolled into round dough sheets.

4.Chop the pork into minced meat, add an appropriate amount of chopped green onions, add salt, cooking wine, light soy sauce, sugar, and sesame oil and mix well (the minced meat can be prepared according to your favorite taste).

Take an appropriate amount of meat filling and place it in the middle of the dough sheet and wrap it into dumplings. How to wrap crescent moon dumplings: first fold the dumpling skin in half, pinch it in the middle, and pinch it tightly.

Then make a fist with the left hand, stretch out the thumb and index finger naturally, pinch the corner of the right end, gently push the inner skin with the thumb of the right hand outward, form a fold with the index finger on the outer skin, fold and pinch the fold of the right thumb, repeat the steps to the left end of the dumpling and seal the two ends firmly.

6.Bring an appropriate amount of water to a boil in a pot, add the wrapped dumplings and cook.

Nowadays, people make dumplings, they like to make dumplings into color, looking at colorful dumplings not only makes people appetite, but also has an illusion: colorful dumplings are much better than the usual white flour dumplings, especially children who don't like to eat dumplings, they will also be attracted by the color, and they can eat several.

Wrapping colorful dumplings at home, fruits and vegetables are the main ingredients for coloring, and the most common ones are spinach, pumpkin, purple cabbage, tomatoes, strawberries, dragon fruit, black sesame seeds, etc., and these vegetables and fruits are beaten into juice and noodles, and you can wrap colorful dumplings that look good, delicious and healthy.

However, there is a phenomenon that there is always a color difference between the wrapped dumplings and the boiled dumplings: the freshly wrapped dumplings are very brightly colored, while the boiled dumplings are like fading, and the color will become lighter, mainly because the pigments in the fruit and vegetable juice are decomposed by heat. So, to prevent the colored dumplings from becoming less discolored after cooking, we can do this:

: When beating fruit and vegetable juice with a blender, you can add a little salt to the holeChlorophyll is a less stable substance, and the addition of salt can play a role in fixing color.

: In the same way, when cooking dumplings, add a little salt to the pot as wellIn addition, the salted water will prevent the dumpling skin from sticking when cooking.

: When beating fruit and vegetable juice, the amount of water added will also affect the color of fruit and vegetable juiceTherefore, we can add less water, so that the fruit and vegetable juice is dark in color, and even if the boiled dumplings fade, it will not be too obvious.

: Different types of fruits and vegetables have different shades of fruit and vegetable juice。For example, spinach and celery can make green vegetable juice, but the vegetable juice made from spinach is darker and thicker, and the dumplings are greener.

: Due to the difference in the color stability of fruits and vegetables, even if the same color of fruits and vegetables, the color of wrapped dumplings and boiled dumplings may be very different. For example:

Purple potatoes and purple cabbage are also purple, but dumplings wrapped in purple potatoes will still be purple when cooked, while dumplings wrapped in purple cabbage juice will turn gray after cooking.

Therefore, there is no guarantee that the color of the dumplings will not change at all after wrapping and cooking, but we can make the colored dumplings look as good as the boiled ones by adding salt, controlling the consistency of the fruit and vegetable juices, and understanding the difference in the color stability of different fruit and vegetable juices.