1. 3 cups of flour (the measuring cup provided in the rice cooker), add water, and form a moderately hard dough. Knead the dough again when it is allowed to wake for more than 10 minutes, and the dough will be smoother. Then continue to wake up for more than half an hour.
2. Shrimp head, shell and shrimp line.
3. In order to facilitate the taste, the sea prawns are cut into small pieces and marinated with salt, white pepper, and cooking wine.
4. This is a green prawn.
5. Similarly, remove the head and shell, put it together with the freshly cut sea prawns, marinate them for a good taste, and refrigerate them. (The northern part of the summer is too hot, and the shrimps are easy to spoil.)
6. Soak the fungus well, remove the roots, and place them in a vegetable stirrer.
7. Whisk the eggs evenly. When the oil in the pan is not too hot, pour the egg liquid, and immediately swipe it with chopsticks to turn the egg liquid into broken eggs.
8. If you feel there are large pieces in the broken egg, cut everything with the help of a spatula.
9. Wash the zucchini and divide it into two.
10. Use a grater to wipe into silk. (Don't rub it into the thinnest wire, the zucchini will become very soft after the water is killed. Choose the thinnest to make zucchini mud.)
11. This is the last remaining flesh, don't throw it away. (Don’t remove the melon flesh in advance, just start rubbing the whole zucchini, cut off a piece with a knife when rubbing the melon flesh, and then continue rubbing, there is melon flesh to support the operation.)
12. After killing the water with salt for 10 minutes, squeeze out the excess water.
13. Pour in the chopped fungus, chopped egg, and chopped shrimp.
14. Season the filling with salt, light soy sauce, and sesame oil, and stir well. spare.
15. One spoon of flour: half a spoon of flour, half a spoon of starch.
16. Add a bowl of water and stir well until there are no particles.
17. Knead the dough, rub the strips, and cut the agent.
18. Roll out into dumpling wrappers and add fillings.
19. wrap up.
20. Heat the pan, add oil, the amount of oil is a thin layer on the bottom of the non-stick pan.
21. Place the dumplings. (I used a small pot, the dumplings are so big in comparison.)
22. Fry the bottom of the dumplings with a medium-to-small fire.
23. Pour the flour and water in a circle, and immediately cover the pot. The amount of water is half the height of the dumplings. Keep the fire on medium and small, and the time to collect the water is about 5 minutes.
24. When you see through the glass lid that the water in the pot has dried up, open the lid. During this time, do not open the lid to let off the heat.
25. Buckle back into the plate, and then back the pot back to keep the ice flower intact.
26. This is fried in a normal pan.
Tips:1. Mastering the ratio of flour to water is the key to making ice flowers. I use 1 scoop of flour with 1 bowl of water.
2. The advantage of using a non-stick pan for making fried dumplings is that the fried dumplings can leave the pan perfectly when they are out of the pan.
3. It is best to use glass for the lid of the pot, which is convenient for observing the state of the fried dumplings in the pot, because the lid cannot always be opened during the ripening process of the fried dumplings.
4. The lid tightness should be good, and the fried dumplings need to be matured with the help of the heat in the pot.
