Chinese Food
[jiaozici] teach you to make authentic Cantonese dim sum step by step
(95633 views)![[jiaozici] teach you to make authentic Cantonese dim sum step by step](https://cp1.douguo.com/upload/caiku/3/8/8/yuan_38f8f5f7900c2eef83814345158ddb78.jpg)
Before we talk about the jiaozici, we should talk about it.. Ci literally means the food made of glutinous rice. But in Doumen, Zhuhai, my hometown, in addition to the glutinous rice, I will also call the snacks and food made of various kinds of rice Ci. In fact, it's like many Guangdong areas, especially Wuyi dialect. (Cantonese pronunciation is very similar to the word CEI in Mandarin. If you can't type it, you have to take a screenshot. It's just the fourth tone in Cantonese.) Zongzi is called zongzi. Bonbong is called Jianci. Laifen is called cishui. There are also many people may know about the pot side cizi. And xianjiaozi is not uncommon in Guangdong. We call it jiaozici. My grandma is good at making all kinds of cizi, especially jiaozi and cishui. Every new year's day, grandma would get up early in the morning. She would use coconut wrasse to make several large plates of cishui. When she got up, she would be able to eat hot soup noodles. But I haven't eaten it since grandma died
Cooking ingredients
Cooking Steps
Step1:Chop the bacon, sausage, shrimp and dried squid. Chop the fungus after soaking. Chop the horsesho
Step2:Sausages are hot and fragrant in the pot. Add shrimp and dried squid to the sausages after the oil is out (add peanut oil if the oil is not enough).
Step3:Add the horseshoe and the fungus and continue to stir fry. Horseshoe has starch, so it may be easy to paste the pot. Pay attention to it. When it's dry, you can add cooking wine and water. Season with salt, sugar, soy sauce, etc. Stir fry the stuffing and cool it.
Step4:Take two large stainless steel bowls. Pour in 50g glutinous rice flour and 100g glutinous rice flour and mix evenly.
Step5:Take about half of it and put it into another bowl. Gradually add water (about 2530g). Knead it into a dough.
Step6:Knead the dough into small strips. Boil a pot of water. Put it in and cook. When cooking, cut the dough into small pieces with a wooden spatula.
Step7:Scoop up the dough and put it into the remaining powder. Gradually add cold water and knead it into a ball. The amount of water should be controlled by yourself. Basically, it's not too sticky. If the dough is too dry, the taste will be hard and easy to crack. If the dough is too wet, the taste is not good and the operation is not convenien
Step8:Take a small piece of dough. Make it into a small ball like a dumpling. Roll a little dry powder on it
Step9:Press with your thumb in the middle. Turn and gradually press aroun
Step10:Press into a uniform ski
Step11:In the palm of your hand. In the stuffin
Step12:Fold in half and press the lock edge tightl
Step13:Then press the patter
Step14:Brush oil on the steaming plate. Steam over high heat for about 15 minute
Step15:Write production step
Step16:Finished produc
Step17:Skin is kind of chewy
Step18:In Cantonese, thin skin and beautiful ski
Cooking tips:1. I tried to use the bread machine to knead the dough, but the kneading is not even. So I suggest you knead it by hand. In fact, this is what we often talk about. Cakes made of raw rice flour taste better. 2. Zhuhai is rich in all kinds of seafood, so there are many seafood in the stuffing. In fact, there are many fillings for Jiaozai. You can change them into other fillings you like. There are skills in making delicious dishes.
