Glass jiaozi, also known as crystal jiaozi, vermicelli jiaozi and glass jiaozi, is a local flavor food when people are invited to celebrate the New Year in the surrounding counties and districts of Lvliang, Shanxi, such as Lan County, Datong Xinrong, Zuoyun, Lingqiu, Guangling and Hunyuan. Glass jiaozi is a unique skill of Shanxi women. Cooked potatoes rich in Shanxi, peeled and ground into mud. It should be rolled repeatedly until the potatoes become mushy, and the same weight of white flour is boiled with boiling water. Then the mashed potatoes, white flour and potato starch with equal weight are kneaded into smooth dough, kneaded into long strips of ingredients, rolled into dumpling skins, stuffed with meat or vegetarian stuffing, kneaded into jiaozi, and steamed in a pot. Jiaozi's skin is milky and translucent. Viewed from the outside, it is faintly visible that the filling is crystal clear, like a work of art, so it is called "glass jiaozi", also known as crystal jiaozi, which is tender, fragrant, soft and unique. Shanxi people are always used to using Shanxi specialty old vinegar, and some garlic paste, which is very sweet. Its raw materials are specialty yam (potato), potato powder and dumpling stuffing. The dumpling skin made is as delicate as glass and crystal, and it tastes excellent, which is indeed quite local flavor.
Recommend the second kneading method, which is convenient.
Material: 350g potato starch 150g carrot mutton stuffing (other stuffing is also acceptable).
Exercise:
1. Potatoes are cooked (or steamed), peeled and pressed into mud.
2. Add potato starch and knead into a sticky dough without adding water. The ratio of potato to starch is very important, and the ratio I occasionally use is ok. Try to put more potatoes next time and see how it works.
3. Knead into long strips and wrap jiaozi. The dough is sticky, sprinkle some potato starch.
4. Roll up the skin, wrap the mutton stuffing with carrots, knead it into jiaozi (sometimes ugly), boil the water in the steamer and steam it in the steamer for 20 minutes.
5. Serve after steaming. Making Crystal jiaozi for the first time. When steaming, the interval between jiaozi is a little closer. After steaming, some stick together. It doesn't matter. When it gets a little cooler, gently push it aside.
Raw materials and seasonings:
Ingredients: wheat flour 200g, potato 1 20g, potato (potato) starch 200g, boiled water 100g, chicken breast (I forgot to take a picture.
Mushrooms and beans.
Seasoning: 1 egg, salt, allspice powder, soy sauce, homemade pepper water, ginger powder, chive powder, edible oil and pepper granules.
Mixing process of potato dough;
1. Potato 1 200g, washed, peeled and cut into small pieces with a knife.
2. Put the cut potato pieces into a fresh-keeping bag and heat them in the microwave oven for about 4 minutes until the potatoes are ripe and soft.
3. Take out the fresh-keeping bag and press the potatoes into mud with the back of a knife.
4. Put 200 grams of wheat flour into the basin and pour about 100 grams of hot water several times.
5. Stir the boiling water and flour into a flocculent surface with chopsticks.
6. Put mashed potatoes on the flocculent dough.
7. Sprinkle 200 grams of potato starch into the pot.
8. Knead potato starch, mashed potatoes and dough by hand.
9. Knead into a smooth three-light dough and leave it for about 30 minutes.
Processing technology of jar bean and mushroom stuffing;
1. Wash the beans and cut them into cubes with a knife.
2. Cut it into broken beans with a knife.
3. Take a clean scouring pad and put chopped beans on it. One hand lifts the four corners to form a net bag, and the other hand holds the lower part of the broken beans and exerts force.
Squeeze out water.
Put this can of bean powder in a clean bowl.
5. Soak the mushrooms in cold water in advance until they absorb water and become soft and swell.
6. Wash the swollen mushrooms with water and cut them into shredded mushrooms with a knife.
7. Cut mushrooms with a knife.
8. Put the mushroom powder on the newly used scouring pad. One hand lifts the four corners to form a net bag, and the other hand holds the lower part of the mushroom powder and exerts force.
Squeeze out water.
9. Mushroom powder and jar bean powder are put together.
The mixing process of chicken stuffing;
1. Wash the chicken breast with clean water and put it on the chopping board. Press the chicken breast with your left hand, and tilt the knife to the outside of your body for 45 degrees with your right hand, following the chicken.
Texture, gently scrape the chicken into mud.
2. Chop the scraped chicken paste with a knife.
3. Put the chopped chicken puree into a bowl, beat in an egg, stir evenly in one direction with chopsticks, and stir hard.
4. Add salt, spiced powder, soy sauce, homemade pepper water, Jiang Mo and chopped green onion to the egg paste, and stir evenly in one direction with chopsticks.
5. Put the prepared minced mushrooms and beans into a bowl.
6. Stir evenly in one direction with chopsticks.
7. Put an appropriate amount of cooking oil into the pot, add pepper particles, and stir-fry until the pepper becomes discolored and fragrant.
8. Filter the peppers and pour the hot oil on the meat stuffing.
9. Stir evenly in one direction with chopsticks.
The preparation process of the preparation comprises the following steps:
1. Sprinkle a small amount of potato starch on the chopping board to blow your face.
2. Put the baked potato dough on the chopping board.
3. Divide the potato dough into equal portions with a knife.
4. Take equal parts, spread the two palms on the dough and rub hard on both sides until it becomes a slender strip with a thickness of about 3cm.
5. Take the noodles in your left hand and the knife in your right hand, and divide the noodles into small portions of appropriate size and uniformity.
6. Sprinkle a small amount of potato starch on the medicine, gently press it on the medicine with your palm, and roll it back and forth several times in the palm to make the surface of the medicine evenly wrapped.
A layer of potato starch.
7. Take a dose, with the cutting surface of the knife facing upwards, gently pinch the dose with the thumb and forefinger of the right hand, and knead it into a dose with a slightly round incision while rotating.
8. Press the round pill into a round cake with your palm.
Jiaozi's signing process:
1. Take a round cake, hold one end of the cake with your left hand, press the rolling pin under your palm with your right hand, and push the rolling pin back and forth.
2. Slowly roll the round agent into a round dumpling wrapper with a diameter of about 7cm.
3. Take a dumpling wrapper, put it on the four fingers of the left hand, and put a proper amount of dumpling stuffing.
4. Fold both ends of the dumpling skin back to the middle position and press the stuffing down with your fingers.
5. Hold jiaozi's right hand.
6. The right thumb gently pushes the inner skin vertically (the skin facing the body side), the index finger gently folds the outer skin, and then folds it with the right thumb.
Wrinkled and pinched.
7. Repeat steps 5 and 6 to pinch the dumpling skin along the crescent direction.
8. Pinch the port, seal the left port with your thumb, slightly reshape it and wrap it up, jiaozi.
The steaming process in jiaozi;
1. The steamer of the rice cooker is covered with a layer of oil-absorbing paper, and the wrapped jiaozi is arranged on the oil-absorbing paper at intervals.
2. Add a proper amount of water into the inner container of the rice cooker, and turn on electricity to cook until the water boils.
3. Put the ship into the liner.
4. Cover the pot and steam for about 15 minutes until cooked in jiaozi.
5. Open the lid and take out jiaozi.
Wisdom experience and experience:
1. The ratio of flour, potato, potato starch and potato dough is generally flour: potato: potato starch = = 1: 1: 1, and that's fine.
Dough can achieve three lights, namely hand light, basin light and surface light.
2. The potatoes must be steamed and cooked thoroughly, and the mashed potatoes should be slightly ground to avoid the existence of potato pieces in the dough.
3. The flour must be blanched with boiling water, so that the final jiaozi can be crystal clear.
4. Generally, the ratio of flour to boiled water is flour: boiled water = = 2: 1.
5. Beating an egg into the chicken stuffing can add moisture to the chicken and prevent it from drying out.
6. When making dumpling wrappers, the dough puffs should use starch, and it is best to use potato starch with flour starch, so that the dough is not easy to stick to the chopping board.
The finished product jiaozi is the same color.
7. When jiaozi is steamed, the water must be boiled before it can be put into jiaozi, so as to ensure that the steamed dumpling skin is crystal clear.