Chinese Food
Homemade dumplings (cabbage, letinous edodes, fungus & leek)
(75121 views)
After a greasy New Year's day, you should make some trouble to have a seat. Homemade hand-made dumplings are nutritious and healthy. The quantity of the two dumplings is almost meat and vegetable 1-2. It's more plain. Because it's hand-made Jiaopi jiaozi. It's a big one. The stuffing here is mainly cabbage. More than 90 pieces of flour are made in two Jin. 28 of them are leeks. The others are cabbage. The three of us ate about 20 and were full The rest of the wood is cooked and refrigerated for the next time.
Cooking ingredients
Cooking Steps
Step1:It's a temporary decision. Mushroom and fungus have been soaked in advance for one night. So we put it together in a big bowl, put half of the water in the bowl, cover the microwave oven with a plate for 2 minutes, quickly soften it, pour in the cold water without scalding it, and it will be broken into piece
Step2:Prepare a big dish with stuffing. Drain the mushroom and fungus and pour them in. Cut the green onion and put in the onion
Step3:First, clean the hot water in the pot, and then put it in to cook (mushrooms can be ignored and just found not soft enough to be thrown in and boiled together) for about 35 minutes. Chopsticks can be easily inserted
Step4:Put it into the drain basket and cool it in cold water. Twist it by hand. Put it into the drain basket if you feel it is not hot. Screw it as dry as possible
Step5:Cut the root of the head of the vegetable. Cut it vertically and horizontally. Finally cut it into grains (it's related to the wood with plenty of water at this time. Would it be better if the chopping board is tilted slightly
Step6:Put it in the drain pan, squeeze your fist, and let it g
Step7:Screw it as dry as you can. Keep draining
Step8:Clean and chop leeks with wate
Step9:So the stuffing should be repackaged and put aside firs
Step10:Put the flour on the big plate. Sprinkle 4G salt and pour into 500ml warm water (you can add 450ml warm water first to see the water absorption of your flour, and then add as appropriate
Step11:First use chopsticks to make lumps in one direction (the final water consumption is 1000g flour with 520ml warm water
Step12:After the pimples, you can knead it directly with your hands. Knead until there is powder in the mildly shaped plate, then you can directly throw it on the table and knead it with both hands. (I'm the one with dry powder in the whole process
Step13:After about 20 minutes of rubbing, every 5 minutes on average, I will continue to rub my hands slightly wet with water And finally rub it like thi
Step14:Finally, put it on the plate, pat the surface slightly, and seal it with a fresh-keeping bag (if you have wet cloth, you can use wet cloth in our house) which is said to be the wake-up noodle for about 20 minutes
Step15:It's time to mix the filling when you wake up. Mix cabbage first. Pour half of the meat (400g) into a large plate. Add soy sauce and pepper in turn It's said that adding some sugar can increase the flavor. I put a spoonful of spareribs sauce instead of suga
Step16:Remember to use chopsticks to stir stuffing in one direction (in fact, you can use hands to dip stuffing to tr
Step17:
Step18:
Step19:
Step20:
Step21:
Step22:
Step23:
Step24:
Step25:
Step26:
Step27:
Step28:
Step29:
Step30:
Step31:
Step32:
Step33:
Step34:
Step35:
Cooking tips:1 two catties of flour. It's divided into about 17g. About 90 pieces of dumpling skin have been made. The dumpling skin is fragrant and tough. It's bigger than the generation who usually buy dumpling skin outside. My mom and I feel full after eating 45. ② For the first time, we rolled noodles. So we can divide the dumpling skin and thin and thick by ourselves if we have experience. ③ What we roll out is not thick. It's just a lot of fillings. It's really nice to eat There are skills in making delicious dishes.
