Relieve ulcer
Regulate menstrual function
tranquilizing and allaying excitement
Anti-inflammatory and purging fire
Healthy joint
Strengthening bones and healing wounds
material
condiments
200 grams of flour
Chicken breast 1 piece
condiments
potato
200 grams
starch
200 grams (potato)
Mushroom
Proper amount
Eggs (of hens)
Eggs 1
cowpea
Proper amount
condiment
salad oil
Proper amount
salt
Proper amount
energy
Proper amount
Sichuan pepper
Proper amount
Light soy sauce
Proper amount
water
100g
five spice powder
Proper amount
Small onion
Proper amount
The practice of Crystal jiaozi
Assembly drawing of raw materials:
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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.
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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 with chopsticks to form a flocculent surface.
6. Put mashed potatoes on the flocculent dough.
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7. Sprinkle 200 grams of potato starch into the pot.
8. Knead potato starch, mashed potatoes and dough together by hand.
9. Knead into a smooth "three-light dough" and leave it for about 30 minutes.
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Processing technology of jar bean and mushroom stuffing;
10. Wash the beans and cut them into cubes with a knife.
1 1. Cut it into jar beans with a knife.
12. Take a clean scouring pad and put the 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 to squeeze out water.
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13. Put the broken beans in a clean bowl.
14. Soak mushrooms in cold water in advance until they absorb water, soften and swell.
15. Wash the swollen mushrooms with clean water and cut them into shredded mushrooms with a knife.
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16. Cut it into mushrooms with a knife.
17. Mushroom powder is placed 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 to squeeze out water.
18. Mushroom powder and Tandou powder are put together.
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The mixing process of chicken stuffing;
19. Rinse the chicken breast with clean water and put it on the chopping board. Hold the chicken breast with your left hand, hold the knife with your right hand, and tilt it 45 degrees to the outside of your body. Gently scrape the chicken into a paste along the texture of the chicken.
20. Chop the scraped chicken puree a little more finely with a knife.
2 1. Put the chopped chicken into a bowl, beat in an egg, and stir evenly in one direction with chopsticks, and stir vigorously.
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22. 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.
23. Put the prepared minced mushrooms and beans into a bowl.
24. Stir evenly in one direction with chopsticks.
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25. Put an appropriate amount of cooking oil in the pot, add pepper particles, and stir-fry until the pepper becomes discolored and fragrant.
26. Filter the peppers and pour the hot oil on the meat stuffing.
27. Stir well in one direction with chopsticks.
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The preparation process of the preparation comprises the following steps:
28. Sprinkle a small amount of potato starch on the chopping board for blowing your face.
29. Put the baked potato dough on the chopping board.
30. Divide the potato dough into equal portions with a knife.
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3 1. Take an equal portion, spread it on the dough with both hands and palms, and rub it hard to both sides until it becomes a slender strip with a uniform thickness of about 3cm.
32. 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.
33. Sprinkle a small amount of potato starch on the medicament, lightly press it on the medicament with the palm of your hand, and roll it back and forth for several times, so that the surface of the medicament is evenly coated with a layer of potato starch.
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34. Take a dose, with the cut surface of the knife facing upwards, gently knead the dose with the thumb and forefinger of the right hand, and knead it into a dose with a slightly round incision while rotating.
35. Press the round pill into a round cake with the palm of your hand.
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Jiaozi's signing process:
36. 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.
37. Slowly roll the round agent into a round dumpling wrapper with a diameter of about 7cm.
38. Take a dumpling wrapper, put it on the four fingers of the left hand, and add a proper amount of dumpling stuffing.
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39. Fold both ends of the dumpling skin back to the middle position and press the stuffing downward and inward with your fingers.
40. Hold jiaozi's right hand.
4 1. Gently push the inner skin (skin facing the body side) vertically with the thumb of the right hand, gently knead the outer skin into folds with the index finger, and then pinch the folds with the thumb of the right hand.
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42. Repeat steps 5 and 6 to pinch the dumpling skin along the crescent direction.
43. Pinch the port, seal the left port with your thumb, and wrap it with a little plastic cross.
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The steaming process in jiaozi;
44. 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.
45. Add an appropriate amount of water to the inner container of the rice cooker and turn on electricity to boil the water.
46. Put the ship into the liner.
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47. Cover the pot and steam for about 15 minutes until cooked in jiaozi.
48. Open the lid and take out jiaozi.
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Cooking tips
1, and the ratio of potato dough, flour, potato and potato starch is generally flour: potato: potato starch = =1:1,so a good dough can achieve "three lights", that is, 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. Starch should be used to make dumpling wrappers, and it is best to use potato starch consistent with the starch used for dough, so that the dough is not easy to stick to the chopping board, and the jiaozi made 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.
Cuisine characteristics
Glass jiaozi is a local flavor food when people are invited to celebrate the New Year in Lanxian, Datong Xinrong, Zuoyun, Lingqiu, Guangling and Hunyuan in Lvliang. Glass jiaozi can be called "the 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, rolled into dumpling skins, wrapped with meat stuffing or vegetarian stuffing, kneaded into jiaozi, and steamed in a pot. Jiaozi's skin is milky and translucent. Seen 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.