The process of making dumplings is explanatory, and the practice of dumplings is described in words

Steamed dumplings with asparagus and fresh meat].

Ingredients: flour, asparagus, minced meat, minced ginger, pepper, oil, salt.

Preparation: Add an appropriate amount of boiling water to the flour, stir with chopsticks, then mix into a smooth dough with your hands, cover and let it sit for 20 minutes; Add salt, pepper, minced ginger and other seasonings to the meat filling, mix evenly and marinate, then add the asparagus powder and add olive oil, mix evenly; Knead the mixed dough into small strips, shape it into agents of the same size, and then roll it into round slices; Wrap in the asparagus fresh meat filling and pinch the sides of the dumplings tightly; Put carrot slices under the fresh meat dumplings with asparagus and place them on the steaming drawer. Boil the pot with boiling water, put the steaming drawer on high heat and steam for 10 minutes.

Preparation: Add an appropriate amount of boiling water to the flour, stir with chopsticks, then mix into a smooth dough with your hands, cover and let it sit for 20 minutes; Add salt, pepper, minced ginger and other seasonings to the meat filling, mix evenly and marinate, then add the asparagus powder and add olive oil, mix evenly; Knead the mixed dough into small strips, shape it into agents of the same size, and then roll it into round slices; Wrap in the asparagus fresh meat filling and pinch the sides of the dumplings tightly; Put carrot slices under the fresh meat dumplings with asparagus and place them on the steaming drawer. Boil the pot with boiling water, put the steaming drawer on high heat and steam for 10 minutes.

Ingredients: wheat flour (600 grams), pork (fat and lean) (350 grams), sour cabbage (400 grams).

Seasoning: green onion (30 grams) ginger (10 grams) salt (8 grams) monosodium glutamate (3 grams) soy sauce (15 grams) Sichuan pepper powder (3 grams) sesame oil (20 grams) lard (refined) (35 grams).

Crafting process. 1.Wash the green onion and ginger and cut them into minced pieces for later use; Wash the sauerkraut, chop it and squeeze out the water; Wash the pork, chop it into minced meat and set aside.

2.Put the minced meat, sauerkraut, minced green onion, minced ginger, refined salt, monosodium glutamate, soy sauce, peppercorn powder, sesame oil, and lard into a basin, stir well, pour in a little water, and stir until sticky, that is, the filling.

3.Pour the flour into water, mix into a dough, baze for about 1 hour, knead thoroughly and knead into long strips, divide into small agents weighing about 10 grams each, press flat one by one, roll into a round, thin edge, slightly thick dumpling skin in the middle, wrap it in the filling, and knead it into a dumpling blank.

4.Pour water into the pot, after boiling, disperse the dumplings into the raw blank, gently push the dumplings in one direction with a spoon until the dumplings surface, cover the pot, simmer for four or five minutes with boiling but not rising heat, pour a little cold water, then boil and then pour cold water, cook until the dumplings are fully cooked, and then eat.

1.Finely chop into minced pieces.

2.Buy the meat and let them grind the meat filling on the spot, otherwise they are afraid that the meat filling will not be good.

3.Soybean oil in moderation, because the sauerkraut dumplings I make are more oily, if you make other dishes such as cabbage, celery, green peppers, etc., reduce the oil, and then add it in moderation when it is not enough.

4.The spoon is not too big, I don't know how many grams it is....It's up to your taste.

5.This also depends on personal taste.

6.The oil should be cooled, otherwise the meat will be scalded, and there will be no way to stir it into a meat filling that can be with the dish, and the taste will be bad.

7.Just an appropriate amount of cooking wine to remove the peculiar smell of meat.

8.Salt is also based on personal taste, I don't like to eat salty, not too much.

9.Be sure to go in one direction.

10.Wring out the water.

11.Be sure to chop it up, otherwise it won't taste the same for other dishes Or don't dice, and then cut it and put it aside for later use Don't pour it into the meat, don't pour it in!

12.Look at how many people eat, what amount of food, add or subtract in proportion My family has five people to eat at night, and there is still a surplus, and it is estimated that six or seven people are fine.

13.Just sprinkle evenly in moderation.

14.This step is very important to run a small stream of water, stirring while adding.

15.Once you become like this, you can get started.

16.Knead and feel sticky, add a little dry flour to the sticky place.

17.This step is called sobering on our side.

18.When kneading, you should knead the gluten, in short, knead hard

19.At this time, mix the stuffing, otherwise it will not taste good if the sauerkraut is soaked in oil for too long in advance.

21.I think you will definitely not shine the dumplings, and then when boiling, put the dumplings when the water is boiling, and after boiling, add some cold water and boil again, and cook until the dumplings are fat.

The process of making dumplings is described as follows:Writing ideas and key points: A description of a series of actions around making dumplings.

Text: People have to experience many firsts in their lives, and today I have experienced another one - the first time to make dumplings.

It's hot today, what's the lunch for lunch? My mother discussed with us, "Why don't we eat dumplings?" My dad and I said in unison, "Yes!" ”

After my mom made the preparations, I also joined the ranks of making dumplings. I followed my mother's example: first wet one side of the dumpling wrapper with water, and then put the appropriate filling in the center of the dumpling wrapper.

Finally, fold the dumpling wrapper in half on both sides, pinch it vigorously a few times to avoid revealing the filling, and then use your thumb to top the bottom of the dumpling to make it a crescent shape.

In this way, a dumpling was born in my hands. The first dumpling I made was a big flat one. It's especially obvious when you put it in those dumplings, I said it's "standing out from the crowd", and my mom said that this dumpling of mine is "standing out from the chickens".

So, my mother taught me how to make dumplings beautiful, and the second dumpling looked much better.

The dumplings are boiling, and eating the dumplings made by themselves, how happy I am in my heart! I also learned how to make dumplings!

Step 1: Mix the dough. Mix the flour and water, knead the dough and cover with a damp towel or cloth and let it sit for about an hour.

Step 2、And stuffing。 Add an appropriate amount of water to the pork filling, stir clockwise, stir in the water for the meat filling, and increase the strength appropriately. Blanch the cabbage and celery separately, then dry them, chop them into a filling. Pork filling, vegetable filling, and other seasonings are well mixed to form a dumpling filling.

Step 3: Knead the dough smooth, knead it into long strips, put a little flour, cut it with a knife or knead it by hand. Add flour and knead round.

Step 4: Press the agents one by one.

Step 5: Take a mixture and roll it out with a rolling pin. The dumpling skin is slightly thicker in the middle and thinner on all sides.

Step 7: Roll out about 10 dumplings and start making dumplings to prevent the dumpling skin from drying out.

Step 8: Fold the filling in half, pinch the edges, and then cooperate with the left and right hands to pinch out the lace.

Step 9: Wrap it up!

Carrot and egg stuffed dumplings.

Carrots and eggs are a great nutritional pairing, not only for stir-frying, but also for fillings. Carrots are rich in carotene, vitamin A, vitamin B1, vitamin B2, anthocyanins, calcium, iron and other nutrients. Eggs are rich in high-quality protein.

The combination of the two not only complements each other in nutrition, but also tastes delicious and delicious.

How to make it.

Step 1: Prepare the ingredients. 400 grams of flour, 300 grams of carrots, 3 eggs, appropriate amount of ginger, appropriate amount of green onion.

Step 2: Start mixing noodles. Slowly pour an appropriate amount of warm water into the flour and mix it into a slightly firmer dough. Next, cover with plastic wrap and let stand for 1 hour. (The dough must sit for a long time to make the dumpling skin taste good.) ）

Step 4: Add 1 tablespoon of salt to the chopped carrots, mix well and marinate for 10 minutes.

Step 5: After marinating, remove the water from the carrots.

Step 6: Beat the eggs. Pour an appropriate amount of oil into the pan, pour the egg mixture into the pan when the oil is hot, fry until the eggs are solidified, then quickly beat, and then let cool for later use.

Step 7: Add the eggs, minced ginger and chopped green onions to the carrots.

Step 8: Pour an appropriate amount of oil into the pot and burn, then add a little pepper to fry the fragrance, then remove the peppercorns and pour the hot oil into the filling.

Step 9: Put 1 tablespoon of light soy sauce, 1 tablespoon of salt, a little chicken essence, and a few drops of sesame oil into the filling, and mix well, and the dumpling filling is ready.

Step 10: Remove the dough from the basin and knead it on a panel until the surface is smooth.

Step 13: Squish the sliced dough. (This makes it easier to roll the skin later.) ）

Step 14: Roll out the dough into a dumpling wrapper with thin edges and a slightly thicker middle.

Step 17: Cook the dumplings. Pour half a pot of water into the pot and bring to a boil, put the dumplings in the pot, and add a spoonful of salt (adding salt can prevent the dumplings from sticking). While cooking the dumplings, you can close the lid of the pot until the dumplings are ripe.

Step 10: Remove and serve.

Say a few more words. To make carrot and egg filling, in addition to the above method, you can also fry the chopped carrots in oil, and then mix them with eggs, so that the taste will be more oily.

The expository essay can be written about the dumplings and the process of making them.

Extension: The explanatory text of dumplings, "It's not as delicious as dumplings, and it's better to lie down than to be comfortable." "This is a folk saying, dumplings are a traditional Chinese noodle dish, it is delicious, but its production process is also very cumbersome.

First of all, the preparation needs to be done. Noodles and stuffing must be carefully prepared one by one, and noodles should be added in a certain proportion of water and noodles, noodles can neither be as hard as the noodles of the pancakes, nor as soft as the noodle soup, and the noodles can not be dead noodles, dead noodles are one of the keys to whether the dumplings Hongqi is delicious or not; The second is the stuffing, which can be divided into many kinds: such as vegetarian stuffing - leek eggs; Meat stuffing - pork with green onions.