Dumpling is the traditional cate of the Chinese nation, what common saying says is good: Comfortable be inferior to wearing, delicious be inferior to dumpling. This shows, dumpling has the place that cannot replace in the Chinese's food, everybody must learn to learn to include the key with delicious dumpling!
One, 3 into the flesh 7 into dish
The flesh in dumpling stuffing should lean lean is much, fat is little, tie-in tall fibrous is Lenten, wait like celery, Chinese cabbage, fennel, egg, Xianggu mushroom, agaric, dawdle is added to wait in stuffing feed capable person, can carry bright, improvement mouthfeel, balanced nutrition. The comparison of the flesh and dish had better be 3:7, this scale tastes not fat.
2, dish juice uses knead dough
Juice of a lot of dish can be poured out of when vegetable is cut, solubility is contained a lot ofin these juice vitamin and a lot of mineral, because this can join the knead dough in flour use, reducing nutrient losing at the same time, the colour and lustre of the face is more good-looking, if dried small shrimps is joined to perhaps do kelp in stuffing makings, OK also tarry dish juice.
3, bit of coarse food grain is added when knead dough
Knead dough when white of a few coarse food grain is joined in flour or fabaceous pink, can increase vitamin of mineral, B a group of things with common features and prandial fibrous intake, make dumpling taste richer, but face of coarse food grain is not joined too much, the scale of flour and pink of coarse food grain should be in 5:1Suit quite, because gluten is not contained in pink of coarse food grain, put much knead dough not easily.
4, use as far as possible boil, evaporate and water simmer in water
If be the dumpling that boil, so dumpling stuffing a little a bit saltier, if be evaporate or decoct, OK a bit weaker, had better not eat the boiled dumpling of deepfry, reduce fat absorb.
- - of pork cowpea dumpling
Pork stuffing 4 grams of 500 grams of 350 grams of 500 grams, cowpea, flour, salt, green 2 root, ginger 1 small, cooking wine is 1 small spoon, unripe smoke 1 small spoon, oyster sauce condiment of stuffing of 3 grams of 3 grams, balm, dumpling 10 grams
1, cowpea choose clean scald comes become angry, after fish out crosses water mincing
2, meat stuffing is added green, ginger, cooking wine, balm, oyster sauce, salt, unripe smoke, divide evenly of agitate of dumpling stuffing condiment
3, the meat stuffing agitate that cowpea and agitate had hit, flour adds water Tang to 20 minutes
4, the side with good Tang is kneaded, cut small dose child. Take one small dose child roll becomes the thin skin on intermediate webbing
5, put cowpea stuffing stuff in dumpling skin among, the bag becomes dumpling
6, water is joined to be burned in boiler. Add dumpling, boil when rising to float, choose water twice fish out
- - of dumpling of stay of proceedings of pork apricot Bao
Flour 500 grams, pork stay of proceedings of 400 grams, apricot Bao 2 root, black agaric 20 grams, carrot 1 root, peanut oil 1 big spoon, salt 5 grams, green 1 root, ginger 5, anise 1, often smoke 1 spoon, oyster sauce 1
1, put the apricot Bao stay of proceedings that has cut, carrot and agaric chopped meat in, oyster sauce of salt, 1 big spoon is added to mix after preparing dumpling skin divide evenly
2, salt is added in flour, mix dough, wake send half hours of above, rub becomes the strip with even degree of finish
3, cut strip small dose child, roll becomes dumpling skin, the bag becomes dumpling
4, remove boiler to heat one boiler water, dumpling falls after water leaves, lid upper cover is boiled to boil, enter cold water, build upper cover again, relapse 3 times so, open a lid to boil a minute slightly again, can fish out
- - of dumpling of western dish fresh pork
Pork 350 grams, watercress skin of 250 grams, dumpling, peanut oil 2 spoon, salt is 1 teaspoon, unripe draw 1 spoon
1, western dish is abluent, cut paragraphs small, spill the salt of two spoon, mix is even, place 10 minutes
2, lean lean is abluent, chop stuffing, add unripe smoke, peanut oil
3, after pushing western vegetable a moisture, mix with meat stuffing divide evenly
4, take out dumpling portfolio to expect into stuffing, place evaporate drawer in
5, evaporate of the boiler on cold water 15 minutes
- - of carrot pork dumpling
Flour meat stuffing of 500 grams, pig 500 grams, carrot 1 teaspoon of 2 root, salt, green 1 paragraph, ginger 1 small, spoon of cooking wine 1/2, unripe smoke 1/2 spoon, old pump 1/2 spoon, sesame oil condiment of stuffing of 1 teaspoon, dumpling 1 teaspoon, plant
1, carrot brushs filar chop, green cuts end, vegetable oil is put inside boiler, put chopped green onion and Jiang Mo, put carrot end to break up fry
2, the muscle on agitate of wine of meat stuffing feed in raw material, carrot and green end are put in meat stuffing, dumpling stuffing condiment, salt, unripe smoke, often smoke, balm, mix is even
3, the side with knead dough good Tang is kneaded, cut small dose child, take one small dose child roll becomes the thin skin on intermediate webbing
4, the bag enters stuffing, wrap good dumpling, turn on the water in boiler, dumpling is put after water leaves, boil when rising to float, choose water twice repeatedly, thoroughly cook can fish out
- - of fennel pork dumpling
Flour 500 grams, steaky pork 600 grams, fennel 450 grams, egg 1, salad oil 40 grams, salt is 18 grams, water, white saccharic any of several hot spice plants of 12 grams, Bai Hu 1 gram
1, fennel is abluent, mincing
2, pig foreleg steaky pork wrings ground meat, put recipient, add all flavoring outside removing edible oil, make consummate interest along same way agitate, fennel and edible oil mix mix with ground meat again after divide evenly to even
3, material of all face skin mixes even, press into face skin with the machine that control an aspect
4, press into circular dumpling skin with tool set, 9cm of dumpling skin diameter, but extrude makes an appointment with 70, the bag enters stuffing makings, make dumpling semifinished product, next boiler are thoroughlied cook can edible
