Early in the morning, I was woken up by the chirping of birds on the balcony, got up to see, two birds are happily "stealing vegetables" on the balcony plate, eating a few bites of vegetable leaves, discussing a few words with each other and eating another bite, very cute!
After eating enough, we enjoyed the scenery of the lower community together, and then flew away happily singing songs.
In the morning, the sun is shining, the sky is rarely blue, and the birdsong of the community rises and falls, and it is lively. Although the season has just entered the summer, for Guangzhou, it is a time of spring. Suddenly, I wanted to eat Teochew powder fruit, so I went downstairs to buy ingredients.
There are two kinds of Cantonese-style powder fruit, one is the well-known Chaozhou powder fruit, and the other is the Ejie powder fruit, the difference between the two is the difference in shape and filling. Today's work is Chaozhou pink fruit, once saw a Cantonese roll call master introduced, Chaozhou area was originally named powder kway, after the Hong Kong dim sum master improved, the People in Hong Kong Teochew because they miss their hometown, so named Chaozhou pink fruit. If the crystal clear coat is the label of Teochew pink fruit, then the filling with Teochew characteristic ingredients is the soul.
Start making the filling:
Minced pork belly into minced meat, dried radish and shagud into cubes, leeks sucked up moisture with a kitchen towel and chopped.
Cut the fat into granules, fry the peanuts in oil, soak the dried shrimp and dried shiitake mushrooms for 30 minutes and then dice.
Seasoning: Minced ginger, soy sauce, salt, sugar, pepper, oyster sauce.
Seeing this, do you think that the ingredients are too rich and the taste must be great? Well, guess right, the good start is half successful, but when frying the filling, you need to pay attention to the characteristics of each ingredient to carry out the stir-frying, the highest state of cooking is the natural taste of the ingredients themselves and the perfect combination of the right heat.
Heat the pan with oil, add ginger and sauté to taste, pour in the dried shrimp and shiitake mushrooms, sauté over low heat until slightly yellow and give off a rich aroma, and put it up first.
Stir-fry the fatty meat grains, add the dried radish and sauté over low heat, sauté until slightly yellow, add the pork belly and stir-fry.
Stir-fry in the sand kudzu grains.
Put the dried shrimp and shiitake mushrooms back in the pan and fry them together.
Add the seasonings one by one and fry well, then simmer, cover and simmer for a minute
Turn off the heat and immediately add leeks and fried peanuts and rice to mix well.
A plate of colorful and fragrant fillings is ready. Cover with plastic wrap and let the refrigerator cool for a while, the refrigerated filling is not loose, convenient for packaging.
Next, we make powder peel, 150 grams of flour (wheat starch), 150 grams of corn starch (potato starch) (first mixed with 75 grams of noodles, another 75 grams are left for later use), 4 grams of salt, and 480 grams of boiled water.
Put the salt into the mixing powder, stir well, then pour the boiling water into the mixing powder, pouring it on one side and stirring well with a spoon.
The powder changes from white to transparent, cover with a lid for 5 minutes, allowing the powder to cook thoroughly and gelatinize.
After five minutes, prepare a scraper and knead it with another 75 grams of potato starch while it is hot, instead of kneading it like a bun, press the powder into the dough one by one. The scraper can well scrape the dry powder and the batter stuck to the board, combine it fully, and knead it until it is smooth and elastic.
Add 5 grams of lard (you can also use corn oil) while hot and knead until smooth and elastic, stretch it without breaking the skin.
Cut one-third with a scraper knife and then rub into long strips, then cut into about 20 grams of a single piece
Sprinkle a little potato starch on the board and flatten the agent
Roll out in a circle with a rolling pin (you can also pat the skin with the back of a kitchen knife)
Add about 20 grams of filling
Fold in half into a crescent shape
The thumb and index finger of the right hand clamp the right end, and the thumb and index finger of the left hand push the S shape to the right, so that the shape is wrapped into a cockscomb shape
Place the wrapped powdered fruit in a steamer basket
Bring to a boiling pot and steam on high heat for 5 minutes
Without the need to dip the salty sauce, you can eat the unique natural flavor of each ingredient, the powder and fruit skin is thin and soft and Q elastic, the rich filling taste is very delicious, the taste is rich in layers: fresh and tender meat filling, sweet and slag-free shagud, fragrant and somewhat tough shrimp mushrooms, fragrant leeks, crispy fried peanut rice, salty dried radish. Friends who like spicy can add some chili oil or chili sauce to make the taste more flavorful.
This time, a total of about 30 were made, and they were quickly wiped out by the family.
Seeing this, do you really want to make powdered fruit yourself? Knock on the blackboard! The trick is coming, master the production points not only at a glance, but also do it!
Tips:
1. Do not take too long when the filling is stir-fried, and the ingredients can be just cooked, because they must be steamed later, so as not to overcook the taste and taste.
2. Do not have too much stuffing, the eyes can not see the sauce, but when eating it, I feel the lubrication of the sauce, and the juice is too much and the skin is not transparent after steaming.
3. Put the leeks in immediately after turning off the heat, stir a few times, if the frying is too cooked, the green turns yellow when steaming.
4. When blanching the dough, it must be boiled in 100 degrees boiling water, and it should be poured quickly to avoid burning.
5. Potato starch, can not be blanched with the noodles, so as not to be too sticky, difficult to roll out the skin thin.
6. Cover the finishing agent with a damp cloth or plastic wrap to avoid cracking.
7. If the rolling feels wet, sprinkle some potato starch on the board.
8. It is best to roll out a leather bag, and the method should be gentle when wrapping to avoid skin breaking.
9. Steaming on high heat for about 5 minutes, too long time will break the skin.
If you want to see the technique, you can also click to watch the same number video I posted on the headline number :)