The practice of dumplings, how to make dishes dumplings The practice of dumplings

You can give happiness yourself, you can make something delicious for yourself. If you don't know how to cook, you need to learn first. So, now I'm going to teach you how to make this dish.

1.Heat milk or water to lukewarm 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 that this is a demonstration of plasticine——— and knead the two colors of dough to remove air. 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 out 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 are 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, one color into a jujube shape, or directly use jujube.

7.Thin strips of dough are wound around the middle of the small jujube-shaped dough to form a jade ribbon.

8.Place the jujube-shaped dough 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 fits in the middle of the bottom tray and form a ball, which can be wrapped with some of the family's favorite fillings.

10.Pinch a bump with your fingers on the dough, 11Use chopsticks or your fingers to pick out a round hole in the middle of that bulge.

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

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

The health of the body and the absorption of nutrients should start from the mouth, so what are you waiting for to hurry up and try to make delicious dishes according to today's introduction!

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.

Ingredients. Wheat flour to taste.

Milk in moderation destroys Nano.

Appropriate amount of red dates. Appropriate amount of dough.

Accessories. Alkali to taste.

Sugar to taste. Creamy flavor.

Steaming process. Ten minutes takes time.

Easy difficulty. The steps of the flower bun.

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When the dough is raised, add milk, add an appropriate amount of sugar and alkali after it is ready, and knead well.

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Picks, about the size of an egg.

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Rub the agent until smooth and even.

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Roll into strips. Please click Enter a description.

Overlap. Please click Enter a description.

Pay attention to the order.

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Start making the second one, prepare the agent and dates.

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The agent is divided into two.

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Roll them up separately.

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Put it back to back.

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Use chopsticks to clip the diagonal corner.

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The Tuanyun flower bun is also steamed.

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Next, start to make a thousand leaf flower bun, knead the agent into strips, and turn it in the opposite direction.

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That's what happens when it's done.

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Use chopsticks to pinch it in the middle.

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Use a knife to cut open the individual petals.

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Put the chopped jujube in the middle and steam it in the pot.

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.

Add a little salt or alkaline flour to form a slightly hard dough, wake up for 15 minutes and knead well. Then divide evenly into quarters (the flour can be divided into two parts by half) and let stand for 10 minutesRoll out into a pancake and sear until it is half cooked.

Once cool, stack on top of each other and cut into long strips. 3.Dice the lamb, dice the potatoes, dice the mushrooms, and prepare the required ingredients4

Put twice as much vegetable oil in the wok as usual, first stir-fry the mutton until the meat turns white, put the peppercorns, green onions, ginger, garlic, chili noodles, then pour a little soy sauce, and then put in diced potatoes and other vegetables you like, fry for a while and then put the tomatoes in, add some boiling water and start simmering, then put salt, diced potatoes and meat are cooked, and then add more water to prepare the cut noodles 5After the soup boils, shake the cut bread strips into the pot, cover the lid, and cook until the cake strips are cooked thoroughly (remember to turn the noodles below, the noodles are more soup-absorbing, and the soup should be put in sufficient amount)6Sprinkle with garlic sprouts and leeks 7

The delicious pasty is ready to be cooked.

Intangible cultural heritage Wendeng Flower Dumplings pay attention to pure natural hand-made, raw materials are all made of high-quality flour and fresh fruits and vegetables, without any added pigments, integrating the nutrition of grains, fruits and vegetables, with high nutritional value, suitable for all ages.

If you want to make the dumplings delicious, in the selection of materials, you should choose high-quality seedlings to grind into flour, add an appropriate amount of milk, eggs and sugar when mixing the noodles, and then knead them repeatedly. The most important of these steps is the addition of the "primer" and the kneading process. From mixing, measuring, kneading, making, and then steaming, all links are very important, and if there is a problem in any link, the resulting flower dumplings will taste bad.

Among the various steps in the production of hana dumplings, the most important ones are dough mixing and shaping. Some flowers are particular about shape, and the noodles should be harder. Some flowers can be a little softer.

Moreover, the degree of harmony should reach the hand light, face light, and basin light. "Guarding the face" is not only a physical work, but also a technical work, which requires the shoulders, arms and wrists to be coordinated and evenly kneaded. The better the noodles are "kept", the more chewy and delicious the steamed flowers will be.

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.