Coarse Grain Production | Rose Fried Dumplings
1.
.Ordinary flour: 500g, mix with warm water to form a moderately hard dough, cover with plastic wrap or moist cloth, and set aside.
2.
Tartary buckwheat fragrant rice: 100 grams, rinsed and soaked in warm water for 1 hour for later use.
3.
Glutinous rice: 50 grams, rinsed and soaked in warm water for 1 hour for later use. After soaking, mix the tartary buckwheat fragrant rice and glutinous rice and steam them for later use.
4.
Carrot (medium size): 1 stick, cut into finely diced diced mushrooms: 5 mushrooms, soaked in warm water, cleaned and cut into finely diced diced, set aside.
5.
Minced meat: 150g, add white pepper: 1g, salt: 2g, soy sauce: 2 spoons, cooking wine: 2 spoons, cooking oil: 2 spoons, green onion and ginger: appropriate amount, whipped in one direction, when Set aside after filling the meat.
6.
Make the filling: Pour an appropriate amount of base oil into the pot, pour in the shredded mushrooms and stir-fry. When the aroma is stimulated, pour in the carrots and continue to stir-fry.
7.
Add the prepared meat filling and continue to stir fry. Stir-fry until the color of the meat turns from red to white, then add salt: 5 g.
8.
Add the previously steamed tartary buckwheat rice, fry until evenly cooked, and let cool for later use.
9.
Knead the dough into long strips and divide them into evenly sized ingredients. The size is the same size as our usual dumplings, not too big.
10.
Flatten the noodles and roll them into round noodles, making a set of five. Stack them one by one, with fillings in the middle. The filling should not be too much.
11.
Fold the dough pieces in half and overlap them.
12.
Roll up from one end to the other.
13.
Apply a small amount of clean water to the tail joint to fix it. Do some sorting to make the flowers more round and full.
14.
Prepare all the rose flowers according to this method, and pour a small amount of cooking oil into the pot. Arrange the flowers evenly and neatly in the pot. Fry over medium heat.
15.
When there is a small golden shell on the bottom of the fried dumplings, pour in water.
16.
The amount of water should be added to the half-quantile of the fried dumplings. Cover the pot and use steam to steam the fried dumplings. When the water evaporates and the dough turns from white to transparent, it means it has matured and served on a plate.
17.
Unexpectedly, tartary buckwheat fragrant rice can be stuffed to make such amazing rose-fried dumplings. There will be surprises in creative places in life.
18.
Let us discover the "beauty of coarse grains" together. It is beautiful, delicious and healthy, which is what we want~
19.
Coarse grains can also make a variety of tricks, a "black pearl" turned "white rose" rose fried dumplings are served.
20.
Let us cook together by hand and let the healthy flowers bloom on our table~
Tips:
1. In order to mature faster, tartary buckwheat fragrant rice and glutinous rice need to be soaked in warm water for 1 hour in advance.
2. The noodle size of the rose-fried dumplings is just as big as we usually make dumplings. Don't be too big, otherwise it will not be easy to mature.
3. Flatten the dough and roll it into a round dough piece, five as a set. The filling should not be too much.
4. The fire is sufficient during frying, and the fire power should not be too strong to avoid sticking the pot.
5. For more food, please follow Sina Weibo @twinsliuliu's fancy food.
