How to make noodles is a common practice in jiaozi and Huainan?

Marionettes can be seen everywhere, especially in the New Year, which means reunion.

Huainan people can't live without dough on every table during the Spring Festival, which is completely different from what you usually see. They are made of pancakes and fat. Its color is as white as jade, glittering and translucent; The entrance is soft and smooth, loose and elastic, fragrant and mellow, with a long aftertaste; It is round in shape, long when held with chopsticks, round when put down, and not rotten.

Jiaozi, the most delicious noodle, is also jiaozi, a tribute from Xia Ji, Huainan. There are many legends about Xia Ji's round face, because it was taken from the ancient Shouzhou. According to legend, Xia Ji's round face was once used as a tribute to thank the sage for his wisdom, to save people from heat and hunger, and to save their lives. Therefore, it is also called "Gong Yuan". There is another legend: Zhuangzi once traveled around Shouchun, hungry and unbearable, and went to an old peasant woman's house. The peasant woman received him with a local cook. Zhuangzi was full of praise and tears of gratitude after eating, so it has been passed down to this day.

Although I am not from Huainan, I was born and raised in Huainan. Naturally, I didn't eat less, but this is the first time I really do it myself. I have been away from my hometown for more than ten years, so I can't go home for the New Year this year. Miss the rich years in my hometown.

My daughter sent me two fried dough sticks the other day. I am surprised! She said she learned it from the video. She did it all day and made nine. I tasted it, and it smelled a little bit like that. Later, she sent me a video (eat whole food with beautiful Huainan noodles), and I was busy for a long time. When I made it for the first time, I didn't know what to do, so I spread two cakes. I have never been sure about the temperature, because the cake must not be colored. If it is white, it can't be raw.

Mariko has been so nervous since she got into the pot. I don't know what it will be like. Will it break up? Will it rot in the pot? When I opened the lid, I saw all the crystal clear and thin, and I was really elated. Pick up one and have a taste. That's the smell! I am proud, I succeeded!

However, the picture you see is not as charming as when I first started cooking. I was all thumbs that day, and I couldn't accept it. I really regret not taking a photo when I first started cooking.

No matter how much, carefully write down the materials and dosage, for yourself and for you who love to eat. I'm sure you will love it, too. Think about the traditions handed down from generation to generation.

In fact, this dish is not very difficult, but the process is a bit too complicated. In other words, authentic Huainan people will cook for a period of time, not only for themselves, but also for relatives and friends. If there are visitors during the New Year, they will bring a plate.

Materials (16 jiaozi): flour 150g, fat 120g, onion 20g, ginger 10g, starch and egg white.

food

condiments

flour

150g

fat meat

120g

condiments

salt

Proper amount

Small onion

20 grams

energy

10g

starch

Proper amount

albumen

Proper amount

White granulated sugar

2g

thirteen?incense

1g

Cooking wine

10ml

step

1. First prepare fat, which is an important material of dough.

This piece is the most tender one I took from the subcutaneous pork belly and lean meat.

2. Add 300 grams of clean water to 150 grams of flour, shake well and let it stand for 10 minutes, so that the water can be eaten without pimples.

3. Then use a manual eggbeater to tie it up and beat it a few times, and it will become a smooth and particle-free batter.

Note: Do not stir to prevent strengthening.

4. Spread pancakes: When the pan is hot, brush a thin layer of oil, scoop a tablespoon of batter into the pan, and shake the pan quickly to let the batter spread. When the surface is not covered with batter and the edge is inclined, you can fry the other side on the opposite side. Don't let the cake have color, it should be white all over, and it should be fried all the time with a small fire.

Note: Try several times more, and you can grasp the temperature and time.

5. While spreading the cake, cook the meat. Put ginger and onion in cold water in the pot, boil, skim off the floating foam, and simmer for about 20 minutes on low heat until the fat is soft.

Note: skin and fat can be cooked together, and the soup will be thicker, and the adhesion of the filling will be better when using this soup later. Also, you can cook a piece of chicken oil with fat, so that the soup is fresher.

6. Take out the fat and dice it, and cut the onion and Jiang Ye at the same time.

Note: If you only use scallion, it will feel like jade.

7. Chop all the meat and onion ginger.

Note: the meat and onion ginger are mixed and chopped together, and the onion ginger will not run around.

8. Add salt 1g, sugar 1g, 13 spices (or white pepper and spiced powder) 0.5g, rice wine 10g (or cooking wine) and egg white15, and boil the broth (if it is fresher with chicken soup) into the meat stuffing.

Note: the amount of seasoning is adjusted according to your taste, and the amount given in the recipe is only about the same, but the salt must not be too much. This jiaozi is gentle.

9. Cut the cake into silk first, and then dice it.

10. Then chop it into the size of a grain of rice, and you will find that the cake that was originally stuck together will separate after a few times.

1 1. Mix the cut cake with the prepared meat stuffing, mix well, and season with salt and broth according to actual needs.

12. Take a spoonful of stuffing in your hand and gently rub it with your hands to make the surfaces stick together. Do it in turn.

Note: you can't hold it hard, as long as the surface is bonded, because you must ensure that the inside of the circle is loose. You can't rub it hard, because jiaozi won't get together, but will break up.

13. The prepared jiaozi is wrapped with egg white first, and then with lotus root starch (or potato starch), all in turn.

14. Then roll it in lotus root starch. Note: the starch must be rolled twice to form a thin transparent skin on the surface.

15. Finally, steam in a boiling pot for about 5-6 minutes.

skill

1. When mixing the batter, be sure not to mix it to prevent ribs.

Don't let the cake have color when spreading it. It should be white all over, continue to fry on low heat. Try a few more times, and you can grasp the temperature and time.

You can cook the skin and fat together, and the soup will be sticky. You can use this soup to adjust the stuffing in the future, and the adhesion is better. There is also a piece of chicken oil cooked with fat to make the soup fresher.

Mix the meat with the onion and ginger, and the onion and ginger will not run around. If you only use scallion, you will feel like jade.

The amount of seasoning is adjusted according to your taste, and the amount given in the recipe is only approximate, but the salt must not be too much. This jiaozi is relatively light.

6. When making a circle, you can't hug it hard, as long as the surface is bonded, because it is necessary to ensure that the inside of the circle is loose. You can't rub it hard, because jiaozi won't get together, but will break up.