Vermicelli Dumpling (mi fen jiao zi )

Vermicelli Dumpling

Introduction:

"Different customs lead to differences in diet. In my hometown of western Guangdong, every lunar July 14 (Ghost Festival) and winter solstice, I always eat a kind of dumpling made of rice flour. In other parts of Guangdong, tangyuan is eaten during the winter solstice. In fact, I don't know how to call this snack in Putonghua. It's three or four times bigger than jiaozi, and it can be as diverse as jiaozi. For the time being, it's called rice noodle dumplings. It's said that some places call it noodles dumpling. "

Production steps:

Step 1: mince the meat, chop the agaric foam, add the shrimps and fry them

Step 2: mix sticky rice flour and glutinous rice flour, dig a nest in the middle, slowly pour the newly boiled water into the middle, and stir clockwise with chopsticks while pouring.

Step 3: blanch about three fifths of rice noodles

Step 4: knead the cooked rice noodles up and down, and mix the uncooked rice noodles while kneading. Finally, knead into a dough.

Step 5: pull a small piece from the dough, rub it round, flatten it by hand, and knead it into a thin round piece.

Step 6: put the sink down and knead the rice noodles in the middle, just like making dumplings.

Step 7: put in the pan, fry over low heat until both sides are golden, then put out the pan.

Materials required:

Sticky rice noodles: 0.7jin

Glutinous rice flour: 1.3 Jin

Auricularia auricula: right amount

Shrimp: right amount

Brisket: right amount

Salt: right amount

Note: 1, the ratio of glutinous rice flour and sticky rice flour is about 2:1, if you like soft point, add more glutinous rice flour, if you like hard point, add more sticky rice flour. However, too much sticky rice flour, dough easy to surface flowering. If the glutinous rice and sticky rice are soaked in proportion for half a day and then rolled into flour, the taste will be better. 2. Scalding must be done with hot water. Do not warm water with cold water. The second method is to add one-third of the rice flour into a pot and boil it into a thick rice paste. Mix the rice paste with the raw rice flour and knead it. The third method is to first use boiling water to make several semi cooked dough, put the semi cooked dough into water to boil the mature dough, and then mix the cooked dough with the raw rice flour to knead. The last method is particularly troublesome, but it tastes better. It is usually used when making a lot of dumplings. It is said that the dumplings made by this method can be preserved for a long time without frying. In some places, the third method is also used to make New Year cakes. 3. Pay attention when kneading the dough. It's a little hot. After kneading, the dough can be put for more than ten minutes to release heat. 4. Separate the fried dumplings one by one and cool them before putting them together, otherwise they will stick together easily. 5. If you don't want to fry it, you can also cook it in water. It's more delicious to cook it in soup. It can also be personal.

Production difficulty: simple

Technology: decocting

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Mi Fen Jiao Zi