Steamed dumplings, full hot noodles or semi-hot noodles?

Steamed dumplings need full hot noodles. First, mix the whole hot noodle with 80℃ boiling water, stir while adding water, and knead it into smooth dough when the dough is not hot. When making steamed dumplings, it is generally recommended to make them with all-hot noodles. All-scalded noodles taste softer and harder when they are cold, and are suitable for making steamed dumplings, fried cakes and so on. However, semi-scalded noodles have certain gluten, and the dough is not so soft, which is generally suitable for baking home-cooked oil cakes.

Steamed dumplings are a traditional holiday food of the Chinese nation, and they are eaten every Spring Festival. According to legend, it was initiated by Zhang Zhongjing, a "medical sage" in Nanyang, China in the Eastern Han Dynasty. Many provinces and cities in China also have the habit of eating jiaozi on the solstice in winter. Jiaozi is also a common food in southern China.

Exercise 1:

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:

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.