<h1>Sixi dumplings steamed to eat, thin and soft skin has a trick, cold water and noodles are very wrong, quickly learn a trick</h1>
Dumplings are a traditional delicacy, especially for northerners, as a home-cooked staple and at feasts on major festive events. The traditional dumpling style seems to be a bit bland, and I don't know which "skilled craftsman" has created the "Sixi Dumplings", so the sixi dumplings of various ingredients are increasingly appearing in restaurants and also on the family table. Follow me today and do it again!
I used the most hungry pork stuffing for the six hi dumplings, because two people eat it, so the amount is not too much. Sixi dumplings can not be boiled, to be steamed, which is a bit high on the skin. I use hot dough steamed four hi dumplings, hot and cold to eat soft. Hot noodles are boiled water and noodles that are slightly dried with boiling, and the dough is soft, but the elasticity is not as good as the cool water surface mass, so the quality of the flour is very demanding. The wheat core flour I use for Arowana dumplings is delicate and white and elastic, and the dumplings steamed by the hot noodle method are not broken, they are elastic to eat, and the dumpling skin has a crystal clear feeling, which is one of the reasons why I like it.
The pork in the filling only used 100 grams in total, which is a bit less, so I poured a little Arowana peanut oil to increase the smooth texture of the filling. The Cabbage without killing water is directly mixed into the meat filling, and with the infiltration of Arowana peanut oil, the vegetable juice is also well sold in the leaves, and it is sweet and tender to eat and not greasy. Therefore, to make a good meal, in addition to a little cooking, we must choose the right ingredients.
【Four Hi Dumplings】
Ingredients: Arowana dumplings special wheat core wheat flour 200 grams, flour with 90 degrees boiling water, pork filling 100 grams, 4 slices of cabbage, half a carrot, 3 black fungus, 1 spinach, 1 green onion, 20 grams of peanut oil, 2 grams of salt, 15 grams of soy sauce, 15 grams of light soy sauce
Production process:
1. Pour the wheat core wheat flour for Arowana dumplings into a large bowl, boil water for 3 minutes at about 90 degrees Celsius into the flour, pour it in quantity on time, stir it with chopsticks into a flocculent shape, no dry powder; let it dry and let the hot air dissipate most of it;
2. When the temperature of the powder ball drops to hand temperature, knead the hand into a ball, the surface is not smooth and it does not matter, the surface is smeared with a layer of vegetable oil, and then used after 20 minutes of plastic wrap, the longer the dough is softer and moister, the stronger the plasticity;
3. 200g minced pork, chinese cabbage, spinach, carrots, black fungus with foam hair, and green onions;
4. Pour soy sauce, oyster sauce, salt and minced green onion into the meat filling, because the meat is less and more vegetables, add the appropriate amount of Arowana peanut oil at this time, add some fat, and eat it so that you will not feel that the taste of "vegetable hair" is too heavy;
5. Use a small spoon to mix the seasoning completely into the minced meat without adding water;
6. Use the blender to crush the cabbage, carrots, and black fungus respectively, the degree of delicacy can be adjusted with your favorite taste, and the grainy ones are larger; scoop out a spoonful for surface decoration; then pour these 3 kinds of stuffing into the meat filling and stir evenly, the cabbage has a large water content, and after entering the meat filling, it is killed by the salt in the water, which can be directly absorbed by the meat filling, which is the reason why the meat filling does not add water;
7. Spinach can be chopped with a knife, only for decoration, without filling;
8. The elasticity of the hot dough is not as strong as the cold water surface mass, so it should be gentle when rolling out the skin to prevent rolling;
9. Take an appropriate amount of filling and put it in the middle of the skin, and pinch the upper and lower skins;
10. The skin on both sides is also pinched to the middle, and the center is pinched tightly again with your fingers to form a four-petal shape;
11. Pinch the two petal cores adjacent together to make the petals larger and fuller; fill each petal with four kinds of vegetables, and put each one in the steamer;
12. Steam for 8 minutes on high heat to get out of the pot, no need to simmer, can be eaten directly, or dipped in chili oil balsamic vinegar.
【Apple nagging】
1. Steamed dumplings can be used for hot noodles or cold water mass. The former is soft, even if it is cool, it is not hard, but the toughness and elasticity are poor; the latter is hot to eat soft, cold to eat hard, but the elasticity is good, can contain more filling, the adhesion is better than the hot noodles; the wheat core flour I use for Arowana dumplings, the powder is delicate and white, shiny, even the dumplings steamed out of the hot noodles are also shiny; water absorption is good, you can feel that the dough is very soft and elastic when kneading, and there is no retraction when rolling and wrapping; so many fillings are not broken;
2. The amount of meat filling is relatively small, and the meat is lean, so you need to put some oil to increase the fragrance of the filling, put sesame sesame oil will press the sweetness of carrots, so I put Arowana peanut oil, because it is a big brand, the peanut raw materials selected are high-quality, the oil is clear, more fragrant than ordinary peanut oil, and will not press the sweet taste of cabbage and carrots, but the taste is fragrant.
"Make a good meal with love, record the beauty with your heart, and use a simple method to present the mellow taste of the ingredients." I'm Meggy Dancing Apple, a national level health manager and a stay-at-home mom. Welcome to follow, like, forward, favorite, leave a message! Happy to know you, may happiness and deliciousness always accompany you and me!
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