The first dish of Guangdong Spring Festival made from flour(yong mian fen zuo chu de guang dong xin chun yi tou cai fa cai jiu shou juan )

The first dish of Guangdong Spring Festival made from flour

Introduction:

"Guangdong cuisine, there is a famous dish" get rich. ". Cantonese New Year's Eve dinner table is essential food, it is actually Nostoc oyster sauce stewed pig hand. Nostoc flagelliforme, a few years ago, said that because of the destruction of vegetation, it was not recommended to eat. Instead, it was made into lettuce, which means "making money". And "pig hand" means "hand", that is handy. No matter what dish, the name and style of the dish should be auspicious, which is what Cantonese people always pursue. Today's dish is made of flour. Derived from the ordinary scroll, is the scroll made of dough like a pig's hoof? It has to be the front hoof, the pig's hand. Pig symbolizes loveliness, auspiciousness and fortune, so its fat hands mean grasping fortune and fortune. So, today, I named this pasta -- [hand roll when you get rich]. (everyone is a gourmet in this dish, 2011) "

Production steps:

Step 1: 1, take the dry flour in the mixing basin, Angel Yeast with warm water to boil, and then pour into the flour to stir, and then according to the need to stir, pour in the appropriate amount of cold water to knead into a soft dough.

Step 2: 2. Close the lid and sound. The dough is 2 times bigger than the original, and it is honeycomb.

Step 3: 3, take a small bowl, put the meat in, add appropriate amount of salt, white pepper, soy sauce, monosodium glutamate, stir evenly.

Step 4: 4. Knead the dough for 5 minutes

Step 5: 4. Knead the dough again for 5 minutes and continue to knead for 10 minutes.

Step 6: 5, like making dumplings, first rub long strips.

Step 7: 6. Use a knife to cut into 5 cm long segments. Rolling round, flattening and rolling thin. Don't be too thin. It's too thin to make dumpling skin.

Step 8: 7. Spread the scallion stuffing on the dough.

Step 9: 8. Fold in half.

Step 10: 9. Fold in half again.

Step 11: 10. How it looks after folding.

Step 12: 11. Point the corner toward yourself.

Step 13: 12. Cut 1 / 2 of the longitudinal axis from the sharp end with a knife.

Step 14: 13. Cut it.

Step 15: 14. Roll the two ends of the sector downward and inward. One hand roll is done. Roll the others in turn.

Step 16: 15. Spread a little edible oil on the bottom of the finished claw roll blank, and place it on the stainless steel grate at intervals, so as not to stick. Can also be spread on the cage cloth, can also play the role of non stick.

Step 17: 16. Fill the pot with cold water. Wake up the good claw roll blank and grate into the steamer.

Step 18: 17. Cover the pot, put it on the stove and start the fire. When the water boils and the steam rises, steam for 10 minutes.

Step 19: 18. Turn off the fire and wait for 2 minutes before uncovering.

Step 20: 19, loading plate, steaming rich hand roll is done, welcome to taste!

Materials required:

Flour: 200g

Angel yeast: 5g

Shallot: moderate

Pork stuffing: 100g

Salt: a spoonful

MSG: half a teaspoon

White pepper: right amount

Soy sauce: half a teaspoon

Note: 1, general flour and yeast ratio of 40:1, that is, 200 grams of flour and 5 grams of yeast. Yeast into a bowl, with warm water to boil, into the flour, knead well, it is best to put in a warm place, you can wait for fermentation. 2. If the Angel yeast at home is not used up after opening the bag, and the storage time is longer, the amount of yeast should be slightly increased the next time, because the activity will be weakened. 3. According to years of experience, Angel yeast hair noodles, add a little bit of alkali noodles, steamed noodles taste more fragrant. But remember not to put more, half a small spoon can, but also with the dough knead well.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: onion

Chinese PinYin : Yong Mian Fen Zuo Chu De Guang Dong Xin Chun Yi Tou Cai Fa Cai Jiu Shou Juan