Chinese Food
Crystal dumplings with vermicelli
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I believe many people have eaten vermicelli. The best vermicelli are made of mungbean. They can also be made of corn starch or sweet potato starch. But the quality is not as good as mungbean vermicelli. Because the most amylose in Mungbean is not easy to rot when cooking. The taste is the most greasy. The price is also relatively expensive. So when you buy it, you need to see the ingredients list clearly. Whether it indicates mung bean or not. Fans have good taste. It can absorb the taste of all kinds of delicious soup. Plus the soft and smooth of fans, it is more refreshing and pleasant. Match with translucent. Q elastic and tough crystal dumpling skin. Make the stuffing in it invisible. Red and green. It's lovely. The following ingredients can make about 10 crystal dumplings.
Cooking ingredients
Cooking Steps
Step1:Soak fans in hot water for 20 minutes. Then supercooled.
Step2:Cut the vermicelli into small pieces. Shred the carrot. Dice the onion. Boil the carrot with water.
Step3:Use 8g corn starch and a small amount of clear water. Mix evenly the sauce water for standby.
Step4:Add 130 grams of clear water to the pot. Heat and add half of the thick Tangbao to make it melt. Then add the thickening water to thicken the sauce. Cook over low heat until thick.
Step5:Mix the vermicelli, carrot and onion in a bowl.
Step6:Add 40 grams of sauce. Mix well.
Step7:Put new wheat starch, corn starch and cassava starch in the bowl.
Step8:Pour in boiling water. Mix with chopsticks. Then knead the dough by hand. Then pour it on the kneading pad and knead evenly.
Step9:Add corn oil.
Step10:Then fully knead it into a smooth powder without powder particles. Cover it with a wet cloth and wake up for 5 minutes.
Step11:Rub long strips. Divide them into about 23 grams of each dose. Use a rolling pin to press into a round powder skin. Put stuffing in the middle.
Step12:Use the method of making dumplings. Wrap the crystal dumplings and put them in the oiled steamer.
Step13:Steam for 6 minutes.
Cooking tips:1. Be sure to scald the powder with boiling water. 2. The hot powder is relatively hot. It can be operated with food grade gloves. 3. The unused powder must be covered with wet cloth or fresh-keeping film to prevent wind drying. 4. If the bag is sticky, you can wash it and then wrap it. 5. The taste will be worse after cold storage. 6. There are many fillings. It's about 15 pieces of crystal dumplings. There are skills in making delicious dishes.
