Chinese Food
Steamed dumplings with chicken sauce
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I'm very sad to see this topic. It's been more than 20 years since my father died. My father's illness is quite sudden and the time is very fast. In addition, I was very young at that time. I didn't have a lot of opportunities to cook for my father often. So I'm very sorry for thinking about it all the time ~ ~ xiaolongtangbao is one of my father's favorite snacks. There's a famous Tangbao shop at the door Every time I have a rest, my father will get up early in the morning to get rid of it. I will buy a lot of dumplings and come back. Wake up our brothers and sisters and their families around the small table to eat while it's hot. This kind of picture is still often in my mind now. So when I go to my father's grave on Qingming Festival every year, the whole family will not forget to say - Dad, hurry up to get the money. Go to buy dumplings to eat ~ ~ now I just learned how to make dumplings Even though the bag is ugly, it can't be tasted by the father who is far away in heaven~~~-
Cooking ingredients
Cooking Steps
Step1:Ready to make all the ingredients for Kaifeng pouche
Step2:Chicken rack bone and scallion in cold water. Boil and simmer for 30 minutes. Set asid
Step3:Add proper amount of salt, sugar, monosodium glutamate, scallion foam, ginger foam, soy sauce, soy sauce, cooking wine, fish sauce and mustard oil to the dumpling meat; stir in one direction until it is completely integrate
Step4:Add soup in batches. Each time you add it, you need to stir it evenly in one direction before adding the next time
Step5:Until the soup and the dumpling meat are completely integrated, and the filling is expanded to the tendon
Step6:Refrigerat
Step7:After mixing high powder and medium powder, add proper amount of warm salt water in stage
Step8:Pure hand kneadin
Step9:Until the dough is just dry and wet. At the same time, basin light, hand light and surface light are achieve
Step10:Cover with wet clot
Step11:After 10 minutes, continue to knead the dough. Repeat for 4 to 5 times until the dough is very smooth and has tendons
Step12:Repeat 4-5 times until the dough is very smooth and has tendon
Step13:Knead the dough into long strips, cut the small dosage, spread some dry powder to flatten it, and roll it into a round skin
Step14:Take out the filling. Put a proper amount of meat on the round skin. Fold and pack it
Step15:Such a soup bag will be wrappe
Step16:After wrapping, it needs to stand for 5 minutes. At the same time, heat the steamer with cold wate
Step17:When the water in the steamer is boiled, put it into the steamer drawe
Step18:Steam over high heat for 8-10 minute
Cooking tips:1. Flour should be mixed with high gluten flour and warm water. The flexibility will be better. 2. Dough mixing, dough kneading and kneading need to be repeated 4-5 times. Dough will be smooth. I've kneaded 5 times in total. 3. This time, I put the prepared stuffing into the refrigerator for a night. The next day, when it solidifies a lot, it will be very good. There are skills for cooking and delicious food.
