Foodabc Festival food customs New Year's Eve dinner

Corn flour, hot noodles, Steamed dumplings

2024-12-02 02:59:14 286

Nowadays, people pay attention to health and like to eat some coarse grains. Like this kind of corn flour hot noodle Steamed dumplings, many people order meals in restaurants, and they can make very little. In fact, they have mastered the essentials, and it is not difficult to make it. My Steamed dumplings is made with white flour. The coarse grains are carefully cooked, and the taste is better, which is more suitable for the taste of modern people. Shancai is a unique bowl celery dish in our local area. If you don't have this dish, you can use other vegetables instead. If you like it, save it:

Details of ingredients

Fine corn flour250 grams
White face500 grams
Bowl celery500g (or celery)
Pork filling400 grams
boiled water125 grams
Warm hot water(80 degrees) 250 grams
Soybean pasteA spoonful
Sesame oilA spoonful
Light soy sauce15 grams
White sugar5 grams

Technique

difficultybeginner
workmanshipsteam
tastesalty and savory
timeHalf an hour

Steps to make Corn flour, hot noodles, Steamed dumplings

1. Prepare a bowl of celery (which can be replaced with other vegetables).
2. Make boiling water in the pot, blanch the vegetables in boiling water, then remove and control the dryness, squeeze the water, and chop them into filling.
3. Mix pork, some scallions and ginger together and knead the filling. Then add an appropriate amount of salt, white sugar (mountain vegetables have a slight taste, other vegetables do not need to be added), light soy sauce, chicken essence, add a spoonful of soybean paste, stir vigorously with an appropriate amount of water, and finally drop a few drops of sesame oil.
4. Add vegetables and mix well for later use.
5. Heat the cornmeal in boiling water and mix well.
6. When the temperature is still warm, add white flour (the ratio of corn flour to white flour is 1:2)
7. Add a little warm water at 80 degrees Celsius to the white flour and mix well.
8. Put the dough into a fresh-keeping bag for later use. (I first mix noodles and then prepare the filling)
9. Rub strips.
10. Lower the dosage.
11. Roll the skin. Stuffing.
12. Forming.
13. Cover the steamer curtain with a little oil and add dumplings.
On high heat, steam for 12 minutes at SAIC.
15. When steaming dumplings, do not immediately heat them up. Heat them up after 3 minutes to avoid surface unevenness or collapse caused by thermal expansion and contraction.