How to mix the batter water in the fried bag? How to master the skills of making batter with tender outside and fragrant inside?

When it comes to fried dumplings, they can actually be divided into two categories: dumpling stuffing and vegetarian stuffing. Needless to say, vegetarian stuffing is all vegetables or northerners will add some small red beans. Let me talk about my favorite dumpling stuffing this time. Dumpling stuffing is usually raw pork and sweet potato vermicelli. The fried pork is a little brown, and it is crisp and refreshing to bite. It will be a little oily, but definitely not greasy. The juice will splash between the lips and teeth, leaving a fragrance between the lips and teeth after eating one. Every time I eat, I want to eat more. I must have breakfast the next day. In order to make myself and my family eat delicious fried dumplings anytime and anywhere, I learned some skills from the hotel chef. After understanding this skill, I found that making fried dumplings is not as difficult as I thought, and it is easy to succeed! Everyone cooks fried dumplings at home, so just prepare a pot in advance. The food is mainly wheat flour, raw pork and sweet potato vermicelli. Let's see how I did it!

Practice: First, prepare the ingredients in advance: yeast, wheat flour, sugar, chicken essence powder, raw pork, sweet potato vermicelli, white pepper, pure grain wine, pepper, galangal, cinnamon, star anise, fennel and a seasoning package. Step 1: First, we need to prepare 260mL of water and 3 g of yeast, and then slowly pour in 1 kg of flour and 2 g of sugar and flour. Do not pour water when stirring, otherwise the uneven taste will be damaged. After mixing the wheat flour, knead it into smooth dough by hand and cover it until it is twice as big as before. Step 2: Prepare the frequently used seasonings, put them all into the seasoning bag to make cakes, wash them with warm water, blanch them in a pot with a small amount of water 10 minute or so, and then chop the soft sweet potato vermicelli with hot water for later use. Prepare another catty of raw pork, and choose a tender meat with 3 points of fertilizer and 7 points of raw pork. Today, I used plum blossom meat. I chopped the plum blossom meat directly into jiaozi.

Step 3: Add ginger powder above 15g into the meat stuffing, then add shallots, chicken essence powder, sugar and soy sauce and mix well, then add 60g of freshly steamed spice water and stir the dumpling stuffing in the same direction. Cut sweet potato vermicelli can't be added until the meat is ready. Step 4: The stuffing is ready. At this time, everyone's dough is ready. The dough must be honeycomb-shaped so that fried dumplings can be fluffy and delicious. Next, we sprinkle a layer of flour on the chopping board to prevent it from sticking, take out the batter and knead it on the slate for a while, then cut it into small dough. Flatten the dough and roll it into a circle with a rolling pin. Don't roll the skin of the fried bag too thin. After rolling, you can proceed to the next package. You don't need to wrap it in a beautiful shape. The simpler the better, as long as you hold it on both sides without leaking stuffing. Step 5: Let's make a flour water together, and the ratio of flour to water is 1: 10. Step 6: Before all the bags are wrapped, brush a layer of oil in the wok, put it in the frying bag and fry it slowly. After frying until the bottom of the fried bag is golden, pour flour and water along the side of the pot, which is about one third of the fried bag, then cover the pot and fry slowly over medium heat. Step 7: After the water in the frying pan is drained, turn it over and remember not to show your skin. Cover the lid again and fry for two minutes.