Steamed dumplings with colorful butterfly noodles(duo cai hu die tang mian zheng jiao )

Steamed dumplings with colorful butterfly noodles

Introduction:

"Today's steamed dumplings still use hot noodles. The steamed dumplings made by hot stamping are soft and tough. Even if they are cold, they don't feel hard. If they are hot again, they can still restore their original softness and toughness. In the first part, the method of carrot hot noodles was mainly introduced. In this part, only spinach hot noodles were explained. The key point was the method of butterfly dumplings. "

Production steps:

Step 1: clean pitaya peel

Step 2: cut into small pieces

Step 3: into the cooking machine, add appropriate amount of water, beat into a paste

Step 4: filter with clean yarn surface and discard the filtered residue

Step 5: This is the filtered pitaya juice, which is viscous

Step 6: bring to a boil

Step 7: put the flour into the bowl ahead of time, and put the right amount of Pitaya peel juice into the flour

Step 8: stir with chopsticks to form a ball without dry powder,

Step 9: put the dough on the table, knead it smooth, then pour in 8 grams of corn oil and continue kneading

Step 10: knead the dough into a smooth and moist dough, put it into a bowl, cover it with plastic film, and then use it for 30 minutes

Step 11: mix the pork and seasoning in advance, then add the carrot powder, stir well to make dumpling filling

Step 12: take the right amount of dough, knead it into a cylindrical shape, and then cut it into equal sized tablets

Step 13: roll the preparation into a round skin

Step 14: visually divide it into three parts and fold the two parts forward as shown in the figure

Step 15: turn over and put in the stuffing

Step 16: the tip is folded up, and the original arc intersection on the top is kneaded together with the tip. At this time, three hollows are formed

Step 17: squeeze the top hollow again from the middle part to the center, so that two small hollows are formed on the top and two large hollows on the bottom

Step 18: pinch out the lace at the middle kneading place, and then gently turn up the leather that was originally folded below to form the wings of a butterfly

Step 19: the other dough can be processed in turn to make it look like a butterfly. The four colors from left to right are pitaya peel, original color, carrot and spinach

Step 20: put into the steamer, boil the water and steam for 15 minutes, turn off the heat and simmer for one minute before leaving the steamer

Step 21: after steaming, it can be seen that although pitaya peel has seriously faded, its nutritional value is still low

Step 22: plate and serve

Materials required:

Pitaya peel: 2

Flour: 200g (used for ironing pitaya peel)

Corn oil: 8g (for dough)

Color dough: right amount

Carrot residue: appropriate amount (after juicing)

Pork stuffing: 200

Soy sauce: 20g

Oyster sauce: 10g

Salt: right amount

Note: carrot juice hot noodles see the recipe http://home.meishichina.com/recipe-202736.html In this article, although the Pitaya peel hot noodles are seriously faded after steaming, their nutritional value and interesting aftertaste are very good. Although the noodles made by this method are cooked for a few minutes, their color is still powdery. The practice of Pitaya peel noodles will be discussed It's shown in my diary or menu. Please pay attention to it. The method of scalding noodles with spinach juice will be stated in the next part.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Duo Cai Hu Die Tang Mian Zheng Jiao