Chinese Food
Hongyuanbao dumplings
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Dumpling is one of the ancient traditional pasta in China. It is loved by the majority of Chinese people. It is the annual food that people in northern China must eat every Spring Festival. In many provinces and cities, dumpling is also used to eating in winter solstice. There is a folk saying in the Northeast - better to be comfortable than to be poured out. Better to be delicious than dumplings. It shows that people in Northeast China love dumplings. New year's Day is the most ceremonious festival in China. In order to have a good new year, the old farmer began to be busy with the new year as soon as he entered the threshold of the twelfth month. Since the 23rd of the 12th lunar month, known as Xiaonian, it has entered the countdown of the Chinese New Year. Zhang Caideng, paste couplets, clean the courtyard, and prepare for the distant relatives. Have a reunion year. In the north, on the evening of the new year's Eve, the most important activity is making dumplings with the whole family. On New Year's Eve, when making dumplings, people often pack sugar, peanuts, dates and chestnuts into the stuffing. People who eat sugar will have a sweeter life next year. People who eat peanuts will live a long and healthy life. People who eat dates and chestnuts will
Cooking ingredients
Cooking Steps
Step1:A beetroot. Peel i
Step2:Cut into small piece
Step3:Juicing. A small amount of water can be added. The dregs can be filtered out
Step4:Add some sugar beet water to the egg white. Add it to the flour one by one. Knead it into a smooth and even dough. Add water one by one. The dough will be smooth. The proportion of flour and liquid is about 2 to 1. According to the water absorption of your own flour brand, you can increase or decrease the water amount properly. The dough should not be too soft. Otherwise, it is not good for shaping. The kneading should also be fully in place. Knead more for a while to increase the gluten of the dough. Then cover with plastic wrap and wake up for at least half an hour. The waiting time is used for fillin
Step5:Chopped green onion and ginge
Step6:Add a small amount of water and beat it into scallion and ginger water with a blende
Step7:Mince Pork. Add salt, pepper, chicken essence, monosodium glutamate, soy sauce and vegetable oil.
Step8:Use chopsticks to stir in the same direction.
Step9:Add a small amount of spring onion and ginger water several times. Stir well with chopsticks each tim
Step10:Add chopped mushrooms and green vegetable
Step11:Mix well and reserve.
Step12:The wake-up dough becomes soft. Take less at a time. Put the rest in a fresh-keeping bag. Otherwise, it's cold. It's easy to air dry the dough when it's expose
Step13:Grasp the dough into a ring with your hand. Rub it. If the dough sticks, sprinkle some flour. It will not stick when you wake up.
Step14:Cut, rub and gro
Step15:Cut into small dose
Step16:Sprinkle with dry flou
Step17:Flatten by hand.
Step18:Roll it out into a circle with thin edge and slightly thick middle.
Step19:Baocheng Yuanba
Step20:When cooking dumplings, you have to wait for the water to boil before you put it into the pot. After the dumplings are put into the pot, turn them over gently with a spatula. They will not stick to the pot. If the dumplings are too big, you can add cold water to boil them again in the middle. The skin is thin and the filling is tender. It's fragrant and juicy. The plant pigment is not stable. It's normal that there will be a little discoloration in case of high temperature. It won't affect the taste of dumplings.
Step21:Finished produc
Step22:Finished produc
Cooking tips:There are skills in making delicious dishes.
