Dumpling and bean paste pancake(shui jiao dou sha jian bing )

Dumpling bean paste pancake method:

Raw materials for making dumplings and bean paste Pancakes:

20 dumpling skins, 1 cup bean paste, 1 tbsp lemon peel powder, 1 tbsp water.

Steps for making dumpling bean paste pancake:

1. Mix the bean paste and lemon peel evenly, divide them into 10 equal parts, and knead each part into a small ball.

2. Take a piece of dumpling skin, put a portion of bean paste in the middle, apply a little water around the dumpling skin, and then cover it with a piece of dumpling skin. Press the bean paste stuffing slightly, squeeze the dumpling skin tightly around, fold out the lace, and make 10 portions in sequence.

3. Preheat the pan, add a little salad oil, and then put the dumpling bean paste cake into the pan, fry until both sides are golden yellow, then serve on the plate.

Characteristics of dumpling bean paste pancake:

Unique flavor, crisp and refreshing, some sweet and sour.

Dumpling and bean paste pancake

Jiaodousha pancake is a special snack of Sichuan cuisine. It has beautiful appearance, unique flavor, crisp and refreshing, some sweet and sour, unique taste and rich nutrition. Its characteristics are simple, soft and sweet.

First take a piece of dumpling skin, add 1 tbsp bean paste, 1 tbsp lemon peel and 1 tbsp water to mix it as stuffing; the pastry dough is crispy as skin material, each 15g is pressed into a dough, and the stuffing center is wrapped into a semicircle, the arc part is locked into a rope edge by hand, and different lace can be made, which is fried in a salad oil pan until golden, and then it is taken out.

Product dish name

Dumplings and bean paste pancakes

Cuisine

Sichuan cuisine

Raw materials

: flour, 20 dumpling skins, 1 cup bean paste, 1 tbsp lemon peel, 1 tbsp water, salad oil

Product features

: unique flavor, crisp and refreshing, some sweet and sour

Production process

Method 1: 1. Mix the bean paste and lemon peel evenly, divide them into 10 equal parts, and knead each part into a small ball for standby. 2. Take a piece of dumpling skin, put a portion of bean paste in the middle, apply a little water around the dumpling skin, and then cover it with a piece of dumpling skin. Press the bean paste stuffing slightly, squeeze the dumpling skin tightly around, fold out the lace, and make 10 portions in sequence. 3. Preheat the pan, add a little salad oil, and then put the dumplings into the bean paste cake, fry until both sides are golden, then serve on the plate.

Method 2: take a piece of dumpling skin, add 1 tbsp bean paste, 1 tbsp lemon peel and 1 tbsp water to mix it as stuffing; the pastry dough is crispy as skin material, each 15g is pressed into a dough, and the stuffing center is wrapped into a semicircle, the arc part is locked into a rope edge by hand, and different lace can also be made, which is fried in a salad oil pan until golden, and then it is taken out.

Overview of raw materials

The production of dumpling skin: the crystal dumpling skin not only requires the dough to have a certain degree of ductility, but also requires the dumpling skin to have good transparency after cooking, at the same time, its cost can be accepted. 1. Main ingredients: potato starch 1, wheat starch 2. 2. Operation steps: (1) put 1 part of potato starch and 2 parts of wheat starch into the basin to mix evenly; (2) pour boiling water, stir and pour, then mix the dough evenly, the ratio of water and flour is 3:2.5-2.8, and then use the common method to make crystal dumpling skin. Crystal dumplings can be made by wrapping the stuffing with crystal dumpling skin and boiling in the conventional way.

Introduction to bean paste: Generally speaking, it refers to red bean paste. The method is to grind red beans into powder, cook them, and then add sugar glue (liquid syrup in advance) and cook them into paste. Red bean paste is often used to make snacks, such as bean paste moon cakes. In addition to red bean paste, mung bean paste is also widely used in snack making. Bean paste can be made into all kinds of delicious food.

Lemon peel: the source is the peel of lemon or lemon in Rutaceae. When the fruit is ripe, it is picked, peeled and dried. Habitat distribution: Guangxi. Character: dry mature exocarp, cut into 2-3cm spiral, sometimes banded and irregular flake, 1.5-2.5mm thick. The outer surface is yellow or brownish yellow, with numerous small pits; the inner surface is yellowish or even white, often with linear veins. It is easy to break and the section is granular.

Salad oil: commonly known as salad oil, it is refined edible oil from crude oil. It can be eaten raw. It is named because it is especially suitable for salad. Salad oil is light yellow, clear, transparent, odorless, good taste, no foam and less smoke when used in cooking. It can still keep clear and transparent when refrigerated at 0 ℃ for 5.5 hours (except peanut salad oil). In addition to cooking and frying oil, it is mainly used in cold food and salad oil, and can also be used as raw material oil for margarine, shortening, mayonnaise and various seasoning oils. Generally, salad oil is made of high-quality oil, which is processed into crude oil first, and then processed into finished product through degumming, deacidification, decolorization, deodorization, dewaxing, deasterification and other processes. The packaging container of salad oil shall be special, clean, dry and sealed, meeting the requirements of food hygiene and safety, and shall not be mixed with other edible oil, non edible oil, mineral oil, etc. There are soybean salad oil, rapeseed salad oil, sunflower seed salad oil and rice bran salad oil on the market.

Flour: after grinding and processing, wheat becomes flour, also known as wheat flour. Flour can be divided into grade flour and special flour according to its processing precision and use: (1) grade flour: it can be divided into special flour, standard flour and ordinary flour according to its processing precision; (2) special flour: special flour is flour made from special wheat varieties; or, according to the needs of the purpose of use, it can be added with food whitening agent, food leavening agent and food additive on the basis of grade flour Flour mixed with essence and other ingredients and mixed evenly. The varieties of special flour are various, the formula is accurate, and the quality is stable. It provides good raw materials for improving labor efficiency and making good quality flour products. The main nutrient in flour is starch, followed by protein, fat, vitamins, minerals and so on.

Nutrition analysis

Bean paste: bean paste contains red beans, which are rich in unsaturated fatty acids, cholesterol free, high-quality protein, vitamin B, fiber, calcium and zinc; each bread contains 48 grams of carbohydrates, 0.3 grams of fat, 7.4 grams of protein, and 220 kilocalories. Energy (kJ) 1695 protein (g) 8.2 fat (g) 13.6 carbohydrate (g) 65.6 dietary fiber (g) 3.1 cholesterol (mg) 0 ash (g) 0.9 vitamin A (mg) 7 carotene (mg) 40 retinol (mg) 0 thiamine (microgram) 0.05 riboflavin (mg) 0.05 nicotinic acid (mg) 1.9 vitamin C (mg) 0 vitamin E (T) (mg) 8.06 A-E 2.57 (β - γ) - e 4.64 δ - e 0.85 calcium (mg) 64 phosphorus (mg) 95 potassium (mg) 211 sodium (mg) 22.4 magnesium (mg) 43 iron (mg) 3.1 zinc (mg) 0.64 selenium (mg) 7.1 copper (mg) 0.21 manganese (mg) 0.47.

Flour: flour is rich in protein, carbohydrates, vitamins, calcium, iron, phosphorus, potassium, magnesium and other minerals. It can nourish the heart and kidney, strengthen the spleen and intestines, remove heat and quench thirst.

Salad oil: calorie (kcal) 898 thiamine (mg) 0 calcium (mg) 18 protein (g) 0 riboflavin (mg) 0 magnesium (mg) 1 fat (g) 99.8 nicotinic acid (mg) 0 iron (mg) 1.7 carbohydrate (g) 0 vitamin C (mg) 0 manganese (mg) 0.01 dietary fiber (g) 0 vitamin E (mg) 24.01 zinc (mg) 0.23 vitamin A (microgram) 0 cholesterol (mg) 64 copper (mg) 0.05 Carotene (μ g) 0 potassium (mg) 3 phosphorus (mg) 1 retinol equivalent (μ g) 0.2 sodium (mg) 5.1.

Production guidance

1. Bean paste: the most important principle of making bean paste is that when raw beans are cooked with water, all starch cells are surrounded by protein solidified by heating, so the starch remains in the cells, and the starch grains will not break and become paste. If you grind beans first, because the cells have been damaged, starch contact water and become paste, can't become bean paste. The bean paste should be lifted and loosened. Boil up the red beans and take out the beans with a colander. 2. Put the oil in the frying pan, pour in the cooked red beans and stir fry (before, you should put lard, you can also use butter, only use the vegetable oil). Stir fry while adding sugar until the sweetness is suitable. 3. Stir fry until dry. Can also add osmanthus, spices and so on. If you like more delicate bean paste, you can fry and crush it, or filter it with sieve before frying. I like to take some bean skin, so I don't sift or crush hard.

2. Steamed buns, dumplings and wonton are all special foods made of flour and various fillings. The skin of steamed buns is soft and elastic, and tastes delicious; dumplings almost contain all kinds of nutrients needed by human body; wonton skin is thin and smooth. Because of different fillings and cooking methods, there are great differences in nutritional components among the three, but generally speaking, the three are different

Chinese PinYin : Shui Jiao Dou Sha Jian Bing