Where is the special food of steamed dumplings?

There are many kinds of jiaozi in China, and the production methods are also varied. Steamed dumplings are a delicious food with a long history and several improvements. Steamed dumplings are mainly instant noodles, which are soft and palatable, full and diverse, and are deeply loved by people. Where are the specialties of steamed dumplings? Steamed dumplings vary greatly from place to place, so they have their own characteristics. Here are the steps of steaming dumplings. 1. Where is the special food of steamed dumplings?

Steamed dumplings are a traditional folk food in China and an indispensable traditional diet during the Spring Festival, especially on the 30th and the first day of the New Year, especially in northern China.

The origin of steamed dumplings can be traced back to the Eastern Han Dynasty, when Zhang Zhongjing, a "medical sage", first invented jiaozi. Later, steamed dumplings spread to every corner of China. As for the characteristics of steamed dumplings, due to different practices in different places, an authoritative answer cannot be given. But what is certain is that all steamed dumplings have their own regional characteristics and taste delicious.

Second, the steps of steaming dumplings

Exercise 1

Ingredients: 50g of soy sauce, 25g of lard, 50g of sesame oil 1 5g, 50g of chopped green onion, 7.5g of Jiang Mo, 0.5g of monosodium glutamate1g of pepper noodles, 0.5g of refined salt1.5g of refined flour, 250g of pork and 250g of vegetables.

Steps:

1. Chop pork into stuffing, add soy sauce and salt and mix well, then add pepper noodles and lard and add water and mix well in one direction. Wash and chop vegetables, squeeze out water, add monosodium glutamate, chopped green onion, Jiang Mo and sesame oil into the meat stuffing, and mix well to make stuffing.

2. Put the fine powder on the chopping board, blanch it with boiling water, mix it into snowflake shape, knead it into dough, knead it into strips, add 50 doses, sprinkle some dried noodles, flatten it, and roll it into round thin skin.

3. Take the skin in your left hand, put the stuffing in your right hand, and then knead it from right to left along the edge of the dumpling skin to form a crescent-shaped jiaozi.

4. Put jiaozi into the exhibition and steam for about 10 minute.

Exercise 2

Ingredients: white flour, glutinous rice flour, sandwich meat and soup powder.

Steps:

1, stuffing. Chop pork into powder, put half of it in a pot, add soup jelly, salt, monosodium glutamate, soy sauce and sugar, add onion and ginger juice, and mix well, then add cooked oil and sesame oil and mix well. Then the soup is frozen and crushed, mixed with meat, and mixed to form stuffing.

2. Make dumpling skins. Put white flour, starch, glutinous rice flour and sugar together, stir well, and dig a hollow in the middle. First, add 90% hot water and mix it into flake snowflakes. After a little cooling, add cold water and knead, knead into long strips, pull them into small balls by hand, and then roll them into thin round skins.

3. Pinch the dumpling skin, put the stuffing in, knead it into the shape of steamed dumplings, cover the upper drawer tightly with a cage cover, and steam it out.