Teach you to make emerald steamed dumplings, 1 tomato and 2 eggs, simpler than fried dumplings, better than dumplings

I am the third sister who makes handmade dumpling ravioli, like my article, please "pay attention" to me.

The skin of the emerald steamed dumplings is translucent, vaguely revealing the filling inside, dipped in chili oil, which is very enjoyable to eat and very eye-catching. The transparent dumpling skin is made of crystal steamed dumplings and emerald steamed dumplings, both of which are made of starch added to boiling water and noodles, crystal steamed dumplings are made of wheat starch and corn starch in a certain proportion; emerald steamed dumplings are made of potato starch. Personally, I think that the steamed dumpling skin made of potato starch is more translucent, the value will be higher, and only a starch is prepared when making, and the operation is easier, but the potato starch may not be easy to buy in the south, and it has not been bought in several markets, and finally can only buy a few pounds from the Internet. Today I will share with you the specific practice of jade steamed dumplings. Teach you to make emerald steamed dumplings, 1 tomato and 2 eggs, simpler than fried dumplings, better than dumplings.

Here's how:

【Ingredients】

1, Dumpling filling: 1 tomato, 2 eggs

2, Steamed dumpling skin: 500g potato starch, boiling water 200g

【Jadeite steamed dumpling making process】

1, and noodles

Pour 200 grams of boiling water into 500 grams of potato starch, quickly mix the flour and water with chopsticks, stir until there is no dry powder, and when you can knead the dough with your hands, add the starch and form a smooth dough. Cover with plastic wrap and wake up for more than 10 minutes.

2. Adjust the filling

1 tomato with a cross knife on top, brew the tomatoes in boiling water, and then peel off the outer skin of the tomatoes after 2 minutes. Peel the peeled tomatoes and cut them into small cubes for later, and if there is too much water in the tomato juice, use your hands to squeeze out the excess water.

Beat 1 egg into egg mixture, pour into a hot oil pan, quickly use chopsticks to spread out, let the egg mixture fry into egg flocculents.

Mix the chopped tomatoes with the fried eggs, add the appropriate amount of green onion, oyster sauce, chicken essence MSG, sugar, salt and mix well, and the tomato and egg filling will be mixed.

Try not to add too much stuffed dumplings, and keep the taste of the ingredients themselves to be delicious.

3. Wrap steamed dumplings

The good potato starch continues to knead delicate and smooth, rub into long strips, cut into even small agents, at this time if sticky, slightly touch the oil on the agent.

Cut the agent, flatten it into a round dumpling skin, wrap it with tomato and egg filling, and knead it into beautiful lace dumplings, which is the time to show your craftsmanship. Wrapping up beautiful dumplings, with steamed transparent dumpling skins, plus the color of the filling, it looks good to think about.

4. Steamed dumplings

The wrapped dumplings are steamed in water for seven or eight minutes, and the lid of the pot is very stunning, it is so beautiful, like a handicraft, crystal clear, it really does not live up to the name of emerald steamed dumplings.

In fact, this transparent steamed dumpling only appears in high-end hotels and tea restaurants, and its shadow can rarely be seen in ordinary small shops.

The emerald steamed dumplings were taken out of the cage drawer and plated, and it was really unbearable to look at it, and the son also said that he was so beautiful that he was not willing to eat it. Dipped in chili oil and vinegar with steamed dumplings, it not only looks beautiful, but also tastes great, and the fresh and sweet tomato egg filling and the strong steamed dumpling skin are more delicious than fried dumplings and dumplings.

Important Production Tips:

1, potato starch added boiling water is not too much, let the dough slightly harder, it is easier to operate. It is best not to wait for the noodles to cool and roll the dough, and it is better to perform while it is hot.

2, it is best not to sprinkle dry powder when making, you can use oil to prevent sticking.

3, when steaming dumplings, brush some oil in the cage drawer, otherwise the steamed dumplings are easy to stain the cage drawer.

The above is the production process of jadeite steamed dumplings, of which dough making is the key, as long as you have the essentials, it is very simple, friends can also try to do it. Teach you to make emerald steamed dumplings, 1 tomato and 2 eggs, simpler than fried dumplings, better than dumplings

I am the third sister who makes handmade dumpling ravioli, if the article I write can help you, please like, comment and share it, "follow" I can learn more about the practice of dumpling ravioli, and finally thank you very much for reading.