Authentic Shanghai Dumplings (Updated Version)
Small foreskin
Low gluten flour: 400g, high gluten flour: 100g, water: 230g, salt: a little ,
Directions: Knead all the ingredients together (a little hard at first, it doesn't matter if the kneading is uneven), wake up for 15 minutes and then soften, then knead the waking dough to three light (hand light, face light, plate light), and then rub the long strip and divide into 10g of small dough to roll out the skin.
Small foreskin (modified version)
Japanese Napoleon flour: 500g, 80 degrees hot water: 50g, cold water: 150g (add or subtract according to the actual situation, knead into a ball) , lard: 10g
Directions: Beat the flour into a snowflake shape with hot water, then knead it into a ball with cold water, wake up for 15 minutes and then knead it into a three-light dough, roll into long strips, smear a little cooking oil on the surface, wrap it in plastic wrap, and let the refrigerator wake up for more than 2 hours or overnight. Advantages of overnight stay: dough ductility will be better, and the dough skin will not break when pulling the pleats
Red soup stuffed meat - Su-style dumplings
Minced pork: 500g, Jelly: 500g, Water: 100g, Minced Ginger: 12g, Chicken Essence: 15g, Sugar: 20g, Salt: 10g, Dark Soy Sauce: Appropriate amount, Sesame oil: appropriate amount, Starch: 25g ,
Method: Stir the minced meat with seasoning, slowly add water starch and mix well, and finally add the crushed meat skin jelly and mix well.
White soup meat filling - Shanghai small dumplings
Minced pork: 500g, salt: 10g, sugar: 12g, monosodium glutamate: 6g, onion and ginger water: 20g, meat skin jelly: 500g, Method: minced meat and seasoning stir vigorously, then add onion ginger water in parts to make the meat stuffing absorb water, then add the beaten meat skin jelly and stir evenly.
Meat skin jelly
1. 500g meat skin 3kg water, add green onion, ginger, rice wine, boil for 30 minutes and then remove, remove the fat and clean
2. Stir with a cooking stick or blender and bring to a boil
3. Cook over low heat for 2 hours, finally filter the impurities and pour into the container
4. After it is cold, it can be refrigerated into freezing If it is made in small quantities, the time can also be reduced proportionally
On the same fee
Step 1
Crushed meat skin jelly
Step 2
Add to the flavored meat and stir well, refrigerate for 30 minutes
Step 3
7-10 grams a leather, roll out round
Step 4
Try to have more than 14 pleats each, and 24-28 pleats are best
Step 5
Bring water to a boil in a steamer and put in the wrapped dumplings and steam for 5 minutes The picture shows crab powder dumplings
Step 6
Comes with the technique of giving a master bag from Shanghai Green Yang Estate
Step 7
Red soup dumpling finished ~ dipped in Zhenjiang balsamic vinegar
Step 9
Finished white soup dumplings
Tips:
It is recommended to steam the small dumplings with boiling water, but be sure to pay attention to the heat, if the steaming is too much, the skin will be excessively inflated and the soup will be lost. Pinch the top of the pleats of the small dumpling as tightly as possible
Home-cooked roast potato chicken with super rice
If you love potatoes and chicken, then you can't miss this dish!
Fees:
4 potatoes, 6 chicken thighs, 12 quail eggs (may not be added), 1 onion (may not be added), 1 can of beer, salt /soy sauce / dark soy sauce / oyster sauce / sugar / star anise / peppercorns / watercress sauce onion / ginger / garlic / cooking wine to taste
Cut the chicken thighs into chunks.
Cut the onion, ginger and garlic and set aside.
Bring water to a boil, pour in the chopped chicken thighs, add ginger, cooking wine and blanch the water to remove the fish.
Leave the floating ends aside.
Rinse the blanched chicken thighs with running water and place on a plate for later.
Heat oil in a pan, add garlic, peppercorns, and some green onions and sauté until fragrant.
Pour in the chicken thigh pieces and stir-fry.
Step 8
Add the right amount of water, cover and bring to a boil.
Pour in the beer, add star anise, shallot knots, oyster sauce, reduce the heat and continue to cover and simmer.
Step 10
Remove the boiled quail eggs and soak them in cool water for a few minutes.
Step 11
Shelling.
Step 12
Peel and cut potatoes into chunks (this can be done while the chicken thighs are blanched or boiled).
Step 13
Add the quail eggs to the pot.
Step 14
Pour the potato cubes and continue to cover and simmer.
Step 15
Cut the onion and set aside.
Step 16
Remove the shallot knots, add the onions, add salt and sugar.
Step 17
Stir-fry, sprinkle with green onions and prepare to pan.
Tips:
1. Another small pot of water, quail egg boiled water after boiling, boiled into cold water after soaking will become much simpler (if you do not want to eat, you can also do not add);
2. If there is no beer, you can use cooking wine instead, and the role of beer in addition to fishy has the effect of adding flavor;
3. If you want to add onions, add them a few minutes before leaving the pot, the onions are easy to oxidize after cooking for a long time.