Ingredients: live shrimp 1000g, pork fat 400g (half-fried and half-stuffed), carrot 100g, celery 200g, ground 500g and raw flour 50g.
Seasoning: salt, sugar, cooking wine, Jiang Mo (my son didn't like it, so he didn't put it).
Practice: 1. Freeze the shrimp in the refrigerator for one hour, then take it out, peel and remove the internal organs (if the shrimp is large, it is better to cut it in half and wrap it up), and marinate it with salt and cooking wine for half an hour.
2. Dice carrots and celery, chop fat and add shrimp. Add salt and a spoonful of sugar.
3. Mix the ground flour with the raw flour, add some salt, add boiling water in one hand and stir with chopsticks in the other until all the pieces are formed, then quickly cover the pot and stew for five minutes. When it is not hot, add about three teaspoons of lard, knead it into a smooth dough, cover it with a wet cloth and wake it up for ten minutes.
The following process is the same as Bao jiaozi's, but there are several points to note.
1, beginners (like me), don't pursue thin and transparent skin, just roll the skin too thin, which will easily leak the stuffing. You can tell by the amount of my milk powder that the skin I roll is not as thick as usual, huh?
2. If the skin sticks to the panel, dip a little raw powder, never too much, and there should be no water or oil on your hands. Don't touch the edge when filling, because the noodles are too difficult to knead, and the skin will leak if you are not careful.
3. Knead the dough repeatedly and wake up several times, so that the skin will not leak easily.
4, the whole process should be handled carefully, when steaming, you can put a carrot under the shrimp dumplings to prevent sticking to the pot.
Ingredients:? Carrots, celery, fat
Raw materials: fresh shrimp
Shrimp dumpling skin: into powder, win powder.
The mixing of ground flour and raw flour will gradually become a bit transparent, won't it? How beautiful! )
Stir the filling evenly.
Knead the dough (be sure to cover it with a wet cloth, or it will soon dry and harden)
The reagent should be cut evenly with a knife.
Shrimp dumplings will not be wrapped in that shape, but they can also be wrapped in the same shape as jiaozi.
After the water is boiled, put it in a steamer and steam for five minutes.
Second, spicy fried rice cakes
Material: rice cake
Seasoning: garlic salt monosodium glutamate chicken essence Chili oil black pepper cumin powder
Practice: 1. Garlic is divided into two parts, and one part of garlic is made into garlic water by adding water.
2. Stir-fry the rice cake in the oil pan, and add the garlic water and the remaining seasoning.
3. After serving, put another part of minced garlic into the pot and fry until cooked, then take it out and put it on the rice cake.
PS: * Rice cakes like to stick to the pot and need to be added with water. Using garlic water will make rice cakes more fragrant and delicious when cooking.
You must put enough oil, or the rice cake will harden.
* The aroma of fried garlic is mixed with the aroma of fresh garlic, which sets off the spicy rice cake and tastes very attractive.
Three. omelet rice
Material: 1, a bowl of rice.
2. shrimp.
3. Cooked green peas.
4, sweet pepper.
5. cucumber.
6. Corn kernels.
7. eggs
8. leeks.
9. curry powder.
10, tomato sauce.
1 1, cooking wine.
12, salt.
13, starch
First remove the shrimp line and dice it, add cooking wine and water starch to taste, then dice the cucumber and sweet pepper, cook the peas with water (because fried rice won't last long, I'm afraid it's still a little hard when it's out of the pot), cut the shallots into chopped green onions, and finally break an egg.
Put the wok on the fire, put the oil into the wok, and pour the broken eggs into the wok when the oil temperature is 70% to 80%.
Chop the eggs, and add the shrimps, sweet peppers, cucumbers, corn kernels and peas in turn.
When the ingredients are almost cooked, add the rice and stir fry. Add curry powder, chopped green onion and salt, and take out the pot for later use.
Since it's egg-covered rice, what about egg-covered rice? Hehe, don't worry, start laying egg skins!
Put the pan on the fire, because it doesn't stick to the pan, so you don't need to pour oil. Just pour the broken egg into the pot, shake it, let it occupy the whole bottom of the pot, and then slowly dry it with a small fire.
Turn the fried egg skin into a dish, take out the just-fried rice and put a proper amount on the egg skin.
Finally, wrap the rice with egg skin and put it upside down.
Make a small incision with a knife. It's ok to pour ketchup on it!
Fourth, Chinese cabbage buns
Stuffing: carrot/cabbage/meat/fungus/onion/ginger
Seasoning: cooking wine/salt/pepper/chicken powder/soy sauce
Noodles: flour/baking powder/baking powder/sugar
1, chop the meat until it is cut clean with a knife without too much adhesion, then put it in a basin, add one spoonful of cooking wine, two or three spoonfuls of soy sauce, salt, pepper/chicken powder and stir clockwise. Today's dish is not filled with water. You can add some water and stir it clockwise when mixing the meat until the meat absorbs water, so that the steamed stuffed bun will be juicy.
2. Prepare half a bowl of warm water, pour in a proper amount of baking powder, not too much, put it according to the instructions, usually about half a spoonful, stir it evenly and pour it into the prepared flour, and add a spoonful of baking powder to a catty of flour (in fact, I don't know what mine is, probably, leave a little dry powder on the flour for the back anti-sticking panel. ), and then add sugar, not too much, adding sugar helps the flour to ferment. While pouring water slowly, stir it with chopsticks, and almost knead the flour into a dough by hand, then put it in a warm place, cover it and let it ferment.
Chop all the vegetables and put them with the meat stuffing. Add the right amount of oil and stir clockwise (the fungus should be soaked in cold water in advance)
4, generally one and a half to two hours, the dough can be made, and the dough made is more than twice as large as the original. You can see that the dough is honeycomb-shaped by touching it with your hands. Knead the dough into long strips, then cut it into small dough with a knife, flatten it by hand, and roll it into a dough sheet with thick middle and thin periphery.
5. Put the prepared stuffing in the middle, press the edge counterclockwise and knead it into a round package. After all the bags are wrapped, put them into the steamer, and pay attention to leave more gaps between the bags for secondary fermentation. Standing for 10 minute for secondary fermentation.
6. After the water in the pot is boiled, put it in the steamer to start steaming 15 minutes and turn off the fire. Don't open it immediately after turning off the fire, wait two or three minutes before opening it, and the juicy steamed stuffed bun will be out of the pot. .
Repeat key steps:
1, the function of adding baking powder to flour is: the steamed bread skin will be softer, yeast and baking powder will not conflict, adding appropriate amount of sugar will promote yeast to ferment better and faster, the steamed bread skin will not be sweet, and the sugar has been decomposed.
2, the meat should be fatter. This will make the filling more fragrant and juicy. You can stir a little water in your own chopped meat, and the amount should be appropriate until there is no water, not too much.
3. According to the above steps, chop the meat first, then mix the seasoning into the meat, then mix the noodles, and chop the vegetables one hour after mixing, so that after chopping the vegetables and stirring them into delicious meat stuffing, the dough is almost ready and can be wrapped, so that the chopped vegetables will not be out of water for a long time.
4. After wrapping, be sure to wake up again for ten minutes before entering the pot. Don't boil the pot immediately after turning off the fire, which may cause the steamed stuffed bun to collapse. .