Steamed dumplings with carrot(hu luo bo tang mian zheng jiao )

Steamed dumplings with carrot

Introduction:

"Eat dumplings in winter solstice to avoid losing your ears.". On the eve of the winter solstice, I made several kinds of steamed dumplings. Some of them were learned online, some of them were original, and some of them were the most common way. One by one, and like pasta and dumplings friends exchange. Today's steamed Jiaozi is extracted from carrot juice and fresh carrot juice. Steamed dumplings with hot noodles, not only eat when the skin is soft, even if cool, the skin is soft, and then on the pot hot, and restore the original soft "body". The steamed dumplings made with cold water and live noodles must be eaten while they are hot. When they are cold, they will become very muscular and even toothless. So decide what kind of dough you want according to your hobbies. "

Production steps:

Step 1: peel the carrot and wash it

Step 2: cut the dice into small pieces, put them into the cooking machine, add proper amount of water and beat them into paste

Step 3: filter with clean gauze

Step 4: filter the juice and carrot residue

Step 5: put the carrot juice into a small pot and boil it over low heat. After the soup is boiling, use a small spoon to skim the orange red froth on the top and put it into a small bowl. This is the color of carrot. The color of the cooked juice has been lost, which shows that the froth is the real body of color

Step 6: take a close look at the color of these carrots

Step 7: put flour into the basin, pour all the colors of carrots into the flour, stir with chopsticks, and then pour a proper amount of boiled carrot broth into the flour as needed, stir evenly with chopsticks, do not add too much water, just add a little bit

Step 8: when there is not too much dry powder, pour the dough on the table and knead it by hand. About 8 grams of corn oil can be added to make the dough more smooth and moist

Step 9: knead the dough, round it, put it into a bowl, cover it with plastic film, and then use it for 30 minutes

Step 10: put the carrot dregs together with the pork stuffing and the seasoning of the stuffing, and stir well to form the carrot stuffing

Step 11: take a proper amount of dough, rub it into a cylindrical shape, and cut it into small pieces

Step 12: roll it into a round skin, pack it with stuffing and make it into dumpling shape

Step 13: if you like, you can also pinch lace

Step 14: put it in the pot, steam it for about 12 minutes after boiling, cover it for one minute, and then uncover it

Step 15: add vinegar, garlic and chili oil to make it more delicious

Materials required:

Carrot: two

Flour: 200g

Carrot juice: right amount (boiled)

Corn oil: 8g (for flour)

Carrot residue: right amount

Pork stuffing: 300g

Soy sauce: 20g

Oyster sauce: 10g

Salt: right amount

Note: 1. When boiling carrot juice, be sure to watch, as long as there is floating foam, immediately take it out, otherwise it will be grilled on the edge of the pot for a long time; 2. Don't pour all the boiled carrot juice into the flour, according to the amount of flour to decide whether to use up, to add a little bit, the dough should be moderate soft and hard, as soft and hard as the dumpling noodles; 3 When kneading, put some corn oil to make the dough more moist and smooth; 4. The filling can be adjusted at will.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Hu Luo Bo Tang Mian Zheng Jiao