Noodle Dumplings
1.
Put 150g of Naked Oat Flour in a large bowl, and pull the Naked Oat Flour to the side of the bowl
2.
Prepare naked oat flour, boil a little hot water
3.
Pour 150 grams of freshly boiled hot water next to the naked oat flour (Hint 1: The naked oat dough must and must be freshly boiled hot water. The ratio of naked oat flour to water is 1:1. Use hot water to remove the naked oatmeal. The wheat flour is hot cooked, the dough is not sticky, and the finished noodle products are not easy to break and have a good taste. If the dough is sticky, it means that your dough is not cooked. If it is not cooked, wrap the dough with plastic wrap. Put the microwave on medium and low heat for a few seconds, the time depends on the actual situation of the dough, until the dough is cooked and not sticky)
4.
And use chopsticks to quickly pull the naked oat flour into the hot water, stirring constantly, so that the naked oat flour absorbs water and becomes moist gnocchi
5.
Use five fingers to knead the mixed noodle lumps repeatedly, combine all the gnocchi together, and continue to knead the dough until the surface is smooth. Set aside for 20 minutes. (Hint 2: The noodle dough should be repeated. Knead and knead several times until the dough is smooth. The smoothness of the dough determines whether the taste of the naked oat product is sticky or broken)
6.
Wash the lettuce and cut into shreds with a knife
7.
Put the chopped lettuce in a bowl, add 1/4 teaspoon salt, and let it marinate for 20 minutes (hint 3: Use salt to marinate the lettuce to remove the water contained in the lettuce)
8.
Wrap the marinated lettuce shreds with clean kitchen gauze, and squeeze the moisture in the lettuce (Hint 4: Lettuce must be squeezed out of the moisture, otherwise, the filling will have too much moisture content, which will cause the naked oatmeal skin to crack with water. (Wrapped into a dumpling shape)
9.
Wash potatoes, peel them, and cut them into shreds with a knife (Hint 5: Wash potatoes first and then peel them. The potato shreds are dry and moisture-free; if the potatoes are peeled and then washed, the surface of the potato shreds contains water, so be sure to wait for the water to dry. , Or wrap it with clean kitchen gauze to squeeze the moisture in the potatoes, otherwise, the filling will have too much moisture content, which will cause the naked oatmeal skin to crack with water, and it will not be easy to wrap into a dumpling shape)
10.
Put the dry and moisture-free potato shreds and lettuce shreds in a basin, and pour a small amount of sesame oil (Hint 6: Make sure that the filling is dry and moisture-free. Pour in the sesame oil to increase the flavor of the filling, and to lock the oil. The filling does not overflow, so as to ensure that the filling is dry)
11.
Stir the filling evenly with chopsticks to form potato shreds mixed with lettuce filling for later use
12.
Use your hand to take a small piece of noodle dough, weighing about 20 grams, round it with your hands, press the round dough ball into a round cake shape
13.
Hold the round cake-shaped agent with your left hand, pinch the edge of the round cake-shaped agent with your right hand, coordinate your left and right hands, turn the round cake-shaped agent with your left hand, and pinch the edge with your right hand.
14.
Until the round cake-shaped agent is pinched into a slightly thinner edge and slightly thicker in the middle, a groove-shaped flour dumpling skin (Hint 7: The noodle dumpling skin must be and must be pinched by hand. You cannot roll it with a rolling pin. Rolled noodles Dumpling skin is easy to crack; if you roll the noodle dumpling skin does not crack, it must be mixed with other fine flour, such as wheat flour. In addition, the noodle dumpling skin must be a little thicker than the wheat flour dumpling skin)
15.
Hold the noodle dumpling wrapper with your left hand, put an appropriate amount of the prepared filling in the center of the wrapper, and pinch the edge of the dumpling wrapper to the center with your right hand to form a half-moon dumpling
16.
But be careful not to knead all the edges of the dumpling skin, leave a small mouth on each side near the bottom edge (Hint 8: Do not pinch all the edges of the noodle dumplings, leave a small mouth, this is the noodle dumplings and other dumplings The difference. Because the noodles have poor elasticity, all the noodles are tightly sealed and the air inside the dumplings can’t get out. The dumplings are easy to break and crack during the steaming process. In addition, the noodles are slightly thicker than other dumplings, leaving the mouth open. It is also conducive to the maturity of the filling inside)
17.
There is also a small opening at the other end, and a layer of steamer cloth is placed in the steamer, and the noodle dumplings that have been kneaded are placed in a flower-like shape.
18.
Put an appropriate amount of cold water in the pot. The surface of the cold water should be level with the bottom of the bamboo steamer. Take a towel and place it on the water surface in a ring shape.
19.
Put the bamboo steamer on a towel (Hint 9: Use a bamboo steamer to steam food. Put a towel on the bottom of the steamer to avoid direct contact between the steamer and the pot wall. Even if the water in the pot is careless, it will not burn the steamer. (Extend the service life of the steamer)
20.
Cover the steamer cover and steam for 15 minutes on high heat until the noodle dumplings are cooked
21.
Put an appropriate amount of vegetable oil in the pot and heat until 30-40% hot, add 1 tablespoon of red chili powder, and cook 3 tablespoons of old vinegar
22.
Add a small amount of cold water and cook for a few seconds. The steamed noodle dumplings are eaten with the sauce
