Simple steps make delicious food

Simple steps make delicious food

Introduction:

"I always like potstickers, but I don't think the oil is clean or the meat is fresh, so I just do it myself. In terms of making method, the potstickers in the north are generally open, while those in the south are not open. The shape of the potstickers is similar to that of dumplings, which are crescent shaped. "

Production steps:

Step 1: raw material drawing.

Step 2: ginger, scallion cut into powder, into the foam.

Step 3: add an egg and stir well.

Step 4: add appropriate amount of cold boiled water and keep stirring.

Step 5: pour the flour into the bowl and 2 / 3 of the boiling water.

Step 6: when flour and cotton flocculent, add 1 / 3 of cold water.

Step 7: knead into a smooth dough, cover with a damp cloth and wake up for 20 minutes.

The eighth step: when the dough is processed, add salt, soy sauce, cooking wine, salad oil and raw powder to the meat stuffing before it is ready.

Step 9: after waking up, pull the dough into evenly sized tablets.

Step 10: tap a layer of flour on the front and back of each preparation to flatten it to prevent sticking.

Step 11: use a rolling pin to roll the ingredients into skin according to the method of thick in the middle and thin outside.

Step 12: put in the stuffing.

Step 13: make a potstickers.

Step 14: pour the bottom oil into the pot, put the wrapped potstickers in, and leave a certain gap in the middle. Lower the heat and fry until the bottom is yellowish.

Step 15: when the bottom is slightly yellow, add boiling water. The water should not exceed the pot sticker. Cover the pot and turn to high heat.

Step 16: when you hear the "Zizi" sound of oil, it means that the water has been dried. At this time, turn the heat down and fry for one minute.

Materials required:

Minced meat: 500g

Green onion: one

Medium gluten flour: 500g

Egg: one

Ginger: one

Salt: right amount

Cooking wine: moderate

Raw powder: appropriate amount

Salad oil: right amount

Soy sauce: moderate

Note: 1. Add eggs to make the meat more smooth. 2. The cold boiled water in step 4 should be added in several times, and stirred once. When the meat foam is strong, add it again, and so on, until the meat foam is filled and dispersed into mud. 3. Pot skin to hot, that is: first with 2 / 3 of the boiling water and, and then 1 / 3 of the cold water and into a smooth dough. This kind of skin feeling is good. 4. Wake up and the dough will be softer. 5. The seasoning of meat stuffing must be carried out after the dough is processed, otherwise the water will come out after adding salt. 6. The purpose of adding salad oil and raw meal to the meat stuffing is to wrap the juice, so that the fried pot paste stuffing will have juice, and the stuffing will be more tender. 7. Pot paste into the pot to leave a certain gap, or fried will stick. 8. Step 16 turn the heat down for another minute to make the bottom more crisp.

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: garlic