#生活有温度 #
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In the winter season, are there many people who make dumplings to eat? The thin skin and large filling of dumplings are delicious, but often young friends ask: Why is it so good when it is wrapped, and it becomes a noodle soup after cooking?
The dumplings are broken, nothing more than when the bag is not wrapped, or when it is boiled, just pay attention to a few points to ensure that you will never be confused about it again. Let's make dumplings and talk about these places to pay attention to:
Lamb dumplings
Ingredients: Lamb, green onion
Seasoning: ginger, salt, soy sauce, dark soy sauce, allspice powder, cooking oil
Ingredients for the dough: flour, water, a pinch of salt or egg whites
make:
1, when making noodles, in addition to adding water, then put a little salt. The effect of adding salt is to increase the elasticity of the dough, and when it is wrapped, it will not be squeezed by the large filling, and the taste is still strong. Some people do not put salt, but add egg whites, egg whites can also make the dough more ribbed, so that the skin is rolled thinner, the surface is smooth, and the skin is not easy to break when cooking dumplings. Dough should not be used immediately, it is better to let it sit for ten minutes.
2, Lamb with shallots, ginger and five-spice powder to remove the flavor, add salt, soy sauce, soy sauce seasoning. Some people like to add some water or oil when making stuffing, which can make the meat stuffing softer, and some people like to add vegetables and use vegetable juice to dilute the meat filling, which is OK.
3, there are many ways to make dumplings, usually wrapped in moon bud dumplings or squeezed dumplings with large belly. Miao Miao wrapped dumplings are squeezed, the dough skin is put on the appropriate amount of filling, and then folded in half, two thumbs squeeze hard in the direction of the index finger, the belly is bulging out, the dumpling skin is also very firmly glued together, so it is not easy to cook, the most taboo dumplings when the edge of the dish is sandwiched, so that the next pot is broken when it is boiled.
The moon bud dumplings are also very beautiful, but there are too many pleats, and it is easy to leak the filling when cooking because they are not tight.
4, the wrapped dumplings should not be put for a long time, now wrapped and cooked. Do not pile the dumplings into a pile when you get off the pot, it is easy to stick together, disperse into the pot, use a spoon to gently push along the edge of the pot, so that the dumplings do not stick to the bottom of the pot, and then boil over high heat.
5, dumplings boiled does not mean cooked, to add a little cold water, and then cook, add two or three times, cook until the dumplings are floating, the skin is also translucent is the real cooked.
6, fished out of the dumplings, after a little warm boiling water, it is not easy to stick together, dipped in vinegar or garlic paste are delicious.
Tips
In summary, dumplings should pay attention to two processes without breaking the skin:
1, and when adding salt or egg whites to the dough, increase the gluten nature of the dough.
2, do not put too much stuffing when wrapping dumplings, do not stick to the edge of the dumpling skin on the filling or filling, be sure to pinch firmly.
3, wrap the dumplings do not put for a long time, when cooking easily under the pot, spoon along the edge of the pot gently push anti-stick. After cooking, fish it out over time.
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