The method of steaming dumplings in Shaxian County is so simple to make Shaxian snacks. Shatin steamed dumplings practice Daquan
What are the methods of Shaxian snacks? Shaxian snacks are probably all over China. No matter which street you go, you can see Shaxian. So what is the practice of Shaxian snacks? Today, I will talk about the practice of steamed dumplings in Shaxian.
Ingredients: fat and lean meat filling (the meat I picked to let the master help me wash it and twisted into the meat filling. In fact, it is best to chop it myself and eat fragrant, but I am lazy) leek, fresh shells, fungus, ginger, eggs, flour, flour, flour
Tools: Tybaihui Double -layer Steamed Battle, Special Baihui Anti -leakage kettle, seasoning bottle, and bento box
1. Add water in the pot, add a little salt to the white surface, add water little by little, stir into flocculent with chopsticks, and then rub it together. Keep rubbing the surface smoothly, and finally woke up for half an hour.
2. Wash and cut the leeks, wash the fungus and wash and chop
3. Add eggs, salt, raw soy sauce, cut onion, ginger, cooking wine, and sesame oil, add the cool peppercorns (peppercorns to soak about 10 grains of flower pepper for 5 minutes with a small bowl of hot water. Scent, remove the peppercorns, mix the stuffing with pepper water), mix in one direction and then mix quickly. The peppercorns can be added twice.
4. After stirring the meat filling, add leeks, fungus, and fresh shellfish
5. Stir it slightly, don’t mix it hard, or it’s not fragrant if you don’t need to mix it.
6. After the face is good, the dumpling skin is made
7. Roll into dumpling skin size
8. In order to ensure delicious food, I put a large fresh shellfish in each dumpling filling, and it is not enough.
The practice of Shanxian snack steamed dumplings
9. Children’s shoes that do not make dumplings see the picture to know how dumplings are wrapped to bulge, and it can be linked!
10. I like to pinch simple patterns. This pattern is the simplest, you can try
11. Put the wrapped steamed dumplings aside
12. Pour a little oil on the double -layer steamer in Tybaihui. (Recently, it is particularly rare to use oil pots. I feel that it is clean to the oil. It is not too much. Fortunately, I use this. Special Pepsi)
13. The wrapped dumpling code is placed on the Steaming Battle of Erbaihui
14. Put it in the pot and pour the water into the pot. The amount of water must be marked at the bottom of the steamer.
15. Cover the cover, turn on the fire, steam for 10 minutes after opening the pan to turn off the heat
16. Don’t open the lid after turning off the fire, let the steamed dumplings simmer in the pot for a while
Carrot egg steamed dumplings
Filling: 3 carrots, 6 eggs, noodles, pepper noodles, ginger, salt, and oil (about 32)
1. Six eggs are evenly stirred;
2. Put the oil in the pot, pour the egg liquid, and make the eggs shattered with it while frying; wash and cut the mushrooms;
3. Cut the ginger;
4. Wash the carrots and wipe into filaments;
5. Put the eggs and eggs, add an appropriate amount of peppercorns;
6. Cook the powder in advance and chop them in advance, add ginger;
7. Finally add an appropriate amount of salt and mix well;
8. The flour is hot water (a little hot) and the dough into a dough, divided into small doses, and rolled in order (as thin as possible, as long as it does not break without leaking the filling), roll it;
10. Put the fillings and steam the cold water of the steamer for about 15-20 minutes.
Leek hot noodles steamed dumplings
Dumplings filling ingredients: eggs, leek, fried sea rice, noodles, salt, pepper, spiced powder, steamed fish soy sauce
Dumpling skin materials: flour, hot water
1. Eggs add a little cooking wine and an appropriate amount of salt. There is no need to salt here.
2. Put a full amount of oil in the wok, stir -fry the egg liquid with chopsticks, and use shovel to chop as much as possible.
3. The fried eggs are crushed, and the chopped fried sea rice is added.
4. Add a small bars in the small segment of the bubble.
5. After chopping the leeks, mix a little oil of fried sea rice, mix well, let the leek wrap the oil and avoid salt out of water, and then pour into the egg filling.
6. Add an appropriate amount of salt and mix a little spiced powder, pepper and steamed fish sauce (this step is woke up before it). The amount of sauce and steamed fish soy sauce must be small, mainly to mention it.
7. Add hot water to the flour and stir it while adding it until most flour forms flocculent.
8. Add a little cold water, knead into a softer dough, and wake up with wet cloth for more than 30 minutes.
9. Divide the dough into several portions and take a rubbing bar.
10. Cut into small doses with equal size.
11. Press the small agent one by one with palm.
12. Roll into a slightly thicker dumpling skin in the middle.
13. Take an appropriate amount of dumplings in the middle of the skin.
14. Wrap it in a habitual way. Put it in a cage steamer. Steam for about 10 minutes after the steamer is boiled.
Three fresh leaf steamed dumplings
Materials: 330g flour, 160g of clear water, 300g of pork front leg meat, 160g of fresh shiitake mushrooms, 45g of Yaozhu, 230g onion, 1 egg sauce, 25g of oyster sauce, 35g of soy sauce, 8g of old soy sauce, sesame oil 15g, sesame oil 15g
1. Wash the Yaozhu and soak in Yaozhu with water for 30 minutes
2. Tuck Yaozhu with his hand into thick silk
3. Wash the fresh shiitake mushrooms and cut it with a vegetable cutting machine to the end
4. Wear disposable gloves to pinch the moisture of dried shiitake mushrooms
5. Wash the pork front leg meat, twisted with a meat grinding machine into minced meat
6. Wash the shallots and cut it into broken end
7. Put the shallots into large bowls, add minced meat, mushroom mushrooms, Yaozhu, eggs, grab well
8. Add 1 spoon of ginger
9. Add sesame oil, old soy sauce, raw soy sauce, oyster sauce, stir well, marinate for 15-20 minutes
Si Xi steamed dumplings
Ingredients: flour, chicken breasts, shiitake mushrooms, carrots, green beans, corn kernels, salt amount;
1. Among all the auxiliary materials, the shiitake mushrooms need to be handled in particular, soak in advance and cut into small pieces, chop the carrots, and then cook all the salt water in the salt water, and place a little oil and soy sauce.
2. Put a piece of chicken breasts into meat minced thin;
3. As long as the two green onions need onion leaves, chopped and chicken mixing;
4. Then continue to chop until completely fused, add a little salt and rice wine to stir into fillings;
5, flour plus water and knead into a slightly softer smooth dough;
6. Cut into small doses and roll into large circles;
7. Add a little chicken filling;
8. Pin the middle;
9. Open four pockets, add carrot diced, shiitake mushrooms, green beans and corn kernels;
10. Put it on the steamer with a cage drawer, just fifteen minutes on fire!
Small goldfish steamed dumplings
Ingredients: 250g flour, 250g of chicken breasts, 2 celery
Seasoning: a small section of green onions, 2 slices of ginger, 1/2 teaspoon of soy sauce, 1 teaspoon of cooking wine, 1 teaspoon of coloring oil, 1/2 teaspoon of thirteen incense, 1/2 teaspoon of salt 1/2 teaspoon
1. Prepare the flour and put it in the pot, slowly pour the warm water, mix it with chopsticks to the floc, knead it into a smooth dough, and wake up for 30 minutes;
2. Chicken breasts are chopped into minced meat, chopped the celery, cut the onion ginger, all mix, add soy sauce, color lotus oil, thirteen incense, cooking wine, salt, mix well, and need to be used;
3. Wake up the dough, knead it into long strips, cut into uniform small agents, flatten, and roll into dumpling skin;
4. Wrap the meat filling in the dumpling skin, lift 1/3 of the part and pinch;
5. Connect one end with the diagonal to make goldfish eyes;
6. The other end is flattened with the palm of the hand, cut out the fins on both sides with scissors, and press the tail shape with a fork;
7. The parts connected at the tail and belly, use the thumb and index finger gently, organize the fins, pinch the texture, and decorate the fish eyes with the ingredients of the small diced or broken at the end;
8. Swipe a layer of oil at the bottom of the steamer, put the packed fish -shaped dumplings neatly, steam on high heat for about 5 minutes, turn over low heat, and you can hold on the disk after cooked.
Corruption Berry Plum Blossom Steamed Dumplings
Dumpling skin: 75g in Cheng powder, 25g of raw powder, an appropriate amount of boiling water, 1/4 spoon of sugar, an appropriate amount of oil.
1. Mixing noodles and starch, mixing sugar,
2. Pour in boiling water and quickly stir with chopsticks.
3. Add oil and knead it until the dough is shiny, cover the plastic wrap
4. The dough is divided into a small dough of about 20g, and then rolled the dough into a thin round skin
5, the dough is evenly folded, and a few petals are folded.
6. Fold the skin over the skin, and put the stuffing of the berry in the center. Squeeze the five corners in the middle
7. Fold the side with your thumb and pinch into petals.
8. Put it in a steamer and steam it for about 10 minutes to prevent sticky dumplings with a few drops of oil.
The practice of Shanxian snack steamed dumplings