Chinese Food
Dumplings with leek, tofu and pork
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You may make dumplings with eggs, shrimp skin, sea rice, pork and so on. Today I want to say that the collocation is not limited by the region, and the calcium supplement effect is excellent. This is the common tofu. Tofu is rich in nutrition. It is known as plant meat. The content of calcium in 100 g is 164 mg, and the nutritional value of tofu is similar to that of milk. Tofu is a nourishing, heat clearing and health preserving food. Regular food can nourish Qi, clear away heat and moisten dryness, stimulate body fluid and quench thirst, and clean stomach. It's nutritious and tender to match with leek with wide intestines. Tofu of the same weight can replace equal weight meat. Intangibly, it can reduce the intake of meat. It's really more than one stroke. The tofu for dumplings should be a little harder. It has less water content and is easy to form. The tofu for gypsum is better than that for brine. It has no bitter taste. It's just leek and tofu. Add a little fat and lean pork to increase the fat content. The stuffing tastes moist. And in early spring, you can also eat some foods with higher calories
Cooking ingredients
Cooking Steps
Step1:Prepare the main materials of the dumpling - corn dumpling powder, leek, choose to wash and get rid of the water between the leaves. 28 fat and thin pork, 1 piece of tofu, egg to knead the noodles, cold water to prepar
Step2:Corn dumpling powder, eggs and cold water are all put into the basin. The eggs are big or small. When you don't know the water absorption of flour, you can reserve some water. Use the amount of liquid that is 55% of the flour to pour water tentatively. Then decide whether to add water according to the dough state. This will not cause the dough to be too thin and difficult to save due to the pouring of water from an ancient brain
Step3:I use the chef's machine to knead the materials into dough. The dough should not be too soft. It will become softer during the process of cooking; put the dough in the basin, cover it, and use it for at least 30 minutes
Step4:When making noodles, deal with the stuffing - cut pork into minced meat with a meat grinder. You can also chop it into minced meat with a knife. Tofu can be crushed by hand
Step5:Pour proper amount of salt, white pepper and salt to mix evenly. Because the tofu contains water, put less cold water into the meat filling; cut the leek into the basin. Pour proper amount of sesame oil and mix with the pork tofu (I missed the picture of leek in the filling)
Step6:Put the dough on the chopping board, rub it into long strips, cut it into even small dosage forms, roll it into a round skin with a slightly thick middle and a slightly thin edge, put some stuffing on it, wrap it into the shape of dumplings you like, and cook it in a boiling water pot
Step7:It can be eaten directly after being fished out. It can also be dipped in vinegar and chili oil. It has more flavor. I think the flavor of spring leek tofu and the sense of meat head can be reflected by the original flavor, and the texture of corn dumpling skin is quite different from that of wheat flour.
Cooking tips:1. Tofu can be used after being crushed. Because it contains part of water and leeks are tender, it can also produce soup. Therefore, the water in pork should not be too much; 2. The gluten of corn dumpling flour is worse than that of wheat flour, so an egg is put to increase the gluten; when rolling, the skin is slightly thicker than that of wheat flour, and it should not be too long to boil. When the dumpling is cooked to the belly, it can be fished out. Besides making water with corn dumpling flour Outside the dumplings. The taste of fried dumplings is better. There are skills in making delicious dishes.
