food

Main ingredient buckwheat flour 200g auxiliary material peanut oil salt pork bean onion soy sauce oyster sauce sesame oil sugar.

step

1. Buckwheat flour with a little salt

2. Cook the flour thoroughly with boiling water, and the ratio of flour to water is about 80%. Compare the draft with the dough and wake it for 20 minutes when it is good.

3. Wash the beans and steam them in a steamer.

Chop meat

Step 5 chop steamed beans

6. Mix all the seasonings together to make stuffing.

7. Knead the dough until it is smooth and cut into the same size.

8. skin rolled into a circle. Add the stuffing.

9. first pinch it in the middle of the dumpling skin, starting from the right, pinch it at 30% on the right, then pinch it on the left and shape it.

10. wrapped steamed dumplings

1 1. Steamed dumplings for about 10 minutes.

12. Steamed buckwheat steamed dumplings are very dark.

Exercise 2

Production materials: Ingredients: 300g of tartary buckwheat powder, 400g of beef (fat and thin) and 200g of horseshoe.

Accessories: 50 grams of fat meat, 20 grams of green onions,

Seasoning: salt 2g, sugar 2g, soy sauce 10g, sesame oil 5g, pepper 2g, vegetable oil 10g.

working methods

1. Mix flour, salt, half a cup of hot water and half a cup of cold water, knead them into buckwheat dough, divide them into small dough, and roll them into dumpling skins.

2. Chop the beef after tendon removal; Horseshoe, cooked fat and onion are all cut into small pieces.

3. Add water chestnut, onion and seasoning (white sugar, soy sauce, pepper and vegetable oil) into beef, stir until gelatinized, then add oil, stir evenly, and let stand for about 30 minutes to make meat stuffing.

4. Put a proper amount of stuffing into buckwheat flour skin, knead and seal it, and wrap it in jiaozi.

5. Put the wrapped jiaozi in an oiled steamer, steam for 8 minutes on high fire, and then take it out for eating.