Sixi steamed dumplings(si xi zheng jiao )

Sixi steamed dumplings:

Raw materials for making Sixi steamed dumplings:

Wheat starch, seafood stuffing, ham, egg yolk, agaric, spinach leaves.

The processing steps of Sixi steamed dumplings are as follows:

Steaming!

Characteristics of Sixi steamed dumplings:

There are four different colors on the square.

Sixi steamed dumplings

Sixi steamed dumpling is a traditional famous dish with special features. The four items are different from each other. Wrap red (HAM), yellow (egg yolk), black (fungus) and green (vegetable) in the four corners of the dumplings to show joy. Steamed dumplings are beautiful in shape, clear in color and taste.

Practice 1

·Ingredients: 25g soy sauce, 30g lard, 10g salt, 250g spinach, 150g Auricularia auricula, some onion powder, Zanthoxylum noodles, monosodium glutamate, sesame oil and red pigment. 50g flour, 250g pork, 100g sea cucumber, 100g prawns and 250g eggs

·Operation: 1. Chop pork into stuffing, cut sea cucumber and shrimp into small pieces, mix well with soy sauce, salt and lard, then add soup, add onion and ginger powder, Zanthoxylum noodles, monosodium glutamate and sesame oil, mix well.

2. Place the yolk and white of the egg separately, add oil into the spoon, and fry the yolk; add a little red pigment to the egg white and fry it; chop the Auricularia auricula, blanch the spinach slightly, and cut into pieces, and set aside.

3. Put the flour on the chopping board, add 250 grams of boiling water, stir while pouring water, and form a hot dough, spread out to cool, and knead into dough.

4. Knead the dough into long strips, cut about 50g into 4 ingredients, and then roll them into skin.

5. Pinch the dumpling skin into a four corner shape (four corner cavity) with both thumbs and forefingers, and fill the cavity with egg white, egg yolk, agaric and spinach.

6. After steaming, put the dumplings in the drawer and steam for 12 minutes.

·Nutritional value: flour - rich in carbohydrates, cellulose and vitamin E. Eating whole wheat food is a new trend of health and weight loss.

Spinach spinach not only contains a lot of p-carotene (a cup of raw spinach contains 3690 IU of B-carotene, almost 70% of RDA), but also

Auricularia auricula - Auricularia auricula, also known as wood moth, tree chicken, cloud ear, ear, etc., is a kind of edible fungus growing on rotten wood, because of its light brown color and human ear shape

·Cuisine: fine staple food - [all fine staple food]

Practice 2

Take a piece of dumpling skin in the palm, put in the right amount of meat, and knead the dough

The square of "Tian" shape (i.e. the square with four corners empty and glued in the middle),

You can use your fingers with a little bit of water to glue them together and put them on a hot, soft and chopped surface

Spinach, fried and chopped egg skin, pickled and chopped mushroom powder and roasted meat powder

Put them into four small mouths, steam for about 8 minutes, take them out and serve.

Recipe ingredients

3 Liang minced meat, 2 tbsp of sausage, 2 tbsp of mushroom, 2 tbsp of spinach, 1 tbsp of fried egg, 10 pieces of dumpling skin and 10 pieces of carrot

Production method

1. Put the dumpling skin into the right amount of meat stuffing and fold it into four equal squares;

2. Each grid is filled with a kind of color material, and a carrot slice is padded on the bottom;

3. Arranged in the steamer;

4. Steam over high heat for about 15 minutes.

Main point: four squares should be equally divided, which will be more beautiful.

Adapt to the crowd

1-2 years old infants (improve iron deficiency anemia)

Health tips

Pork contains high quality protein and essential fatty acids, heme iron, can improve the baby's iron deficiency anemia.

Practice 3

Raw materials:

Flour, chicken breast, mushrooms, carrots, green beans, corn, salt amount;

Steps:

1. Among all the accessories, mushrooms need to be specially treated, softened in advance, and then cut into small pieces, carrots chopped, and then all the accessories boiled in brine, put a little oil and soy sauce seasoning;

2. A chicken breast is finely chopped into minced meat;

3. Two scallions, just scallion leaves, chopped and chicken mix;

4. Then continue to chop until fully integrated, add a little salt and rice wine, stir into stuffing;

5. Flour and water knead into a slightly soft smooth dough;

6. Cut it into small pieces and roll it into large pieces;

7. Add a little chicken stuffing first;

8. Pinch up the middle;

9. Open four bags and add diced carrots, diced mushrooms, green beans and corn kernels;

10. Put it on the steamer with the cloth in the drawer and put it on the fire for 15 minutes!

Practice 4

Material Science

One hot dough, one pork stuffing, one red (carrot), one green (lentil), one yellow (egg), one black (mushroom), one stuffing of four colors,

filling for dumplings

Lentils, pork stuffing, ginger, onion, jasmine, salt, soy sauce, paste pepper powder, a little sugar, cooking wine, sesame oil, edible oil.

practice

1. Take proper amount of flour, use boiling water and make dough; wash lentils, put them into boiling water pot, boil them, remove water and cut them into small pieces; take a small part of them as the stuffing of "Si Xi", and leave the rest for mixing with pork stuffing; wash carrots and cut them into small pieces; soak Lentinus edodes and cut them into small pieces; cut green onion and ginger into small pieces; break eggs and spread them into egg cakes, and then cut them into small pieces.

2. Divide the dough into small pieces and roll them into dumpling skin.

3. Put all the seasonings into the pork stuffing, and then mix well until it is strong, then put in the chopped lentils, and stir well to make dumpling stuffing.

4. Put a little stuffing into the dumpling skin, fold it into a square, fill each square with stuffing of one color, steam it in a steamer for 10-15 minutes, then take it out and eat it.

Cooking skills

1. Add appropriate amount of water to make the stuffing, and the meat will be more tender and juicy. When adding water, slowly add it in several times, and do not add too much each time;

2. Adding eggs to the dough can make the dumpling skin taste stronger;

3. The ratio of cold water to hot water is about 1:9, that is, 1 part of cold water and 9 parts of hot water;

4. The Sixi materials used for decoration can be changed into their favorite food materials, such as eggs, ham sausage, mushrooms, etc

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Si Xi Zheng Jiao