God of Cookery Live Room

Chapter 439

However, the taste of sea cucumber itself is very bland. Although the steamed sea cucumber has a good taste, it has no taste.

Chen Er thought about it, and decided to chop up the sea cucumber and mix it to add some characteristics to it.

As for the seasoning of cold sea cucumber, neither vinegar nor soy sauce can be used.

Then put some peanut oil, sesame oil, minced green onion, ginger and garlic.Put into a small bowl and mix well for later use.

Next, we will prepare the other three fillings.

Celery, of course, is stuffed with pork.

Chop the pork into puree, then put it together with the diced celery, add a little sesame oil and salt, stir evenly and it is ready to use.

The more difficult ingredients are cherries and osmanthus.

The taste of these two ingredients is already very unique, and adding other ingredients with strong taste will not be delicious.But without adding other ingredients, it would be a bit weird to use it directly to make dumplings.

The cherries are a bit better, the cherry meat made of cherries and pork tastes pretty good.Therefore, cherries can also be made into meat fillings with pork.

The combination of pork and cherries is suitable, which can not only highlight the characteristics of cherries, but also not steal the limelight of cherries too much.

But, is this sweet-scented osmanthus also made into meat stuffing with pork?
Chen Er thinks this is not good. First of all, osmanthus is different from the other three ingredients. After cooking, the color of osmanthus will become lighter and it will not look good. Therefore, osmanthus can only be placed on the dumplings at the final decoration.

Secondly, the smell of sweet-scented osmanthus and fresh meat does not go well together.

Fresh meat has a strong smell and is easily contaminated. Although sweet-scented osmanthus has a strong aroma, it is difficult to cover the smell of fresh meat.

Chen Er thought for a while, and finally came up with a solution.

He decided to wrap the fresh meat first, and then put the sweet-scented osmanthus honey on the dumplings after they were steamed.

Compared with fresh osmanthus, sweet-scented osmanthus honey has a longer-lasting and richer aroma, and is extremely sweet.Just enough to suppress the smell of meat.

Moreover, the sweet-scented osmanthus honey is bright and full in color, and looks very fresh.

The fillings are all ready, of course we are about to start making dumplings.

Since it is to make dumplings, it is necessary to make dumpling wrappers.

The most important thing about making dumpling wrappers is that the dumpling wrappers will not break.If you want the dumpling skin not to break, you need to knead the dough to be tough.

The first thing to pay attention to is the flour for making dumpling wrappers.There are many types of flour that can be used to make dumpling wrappers on the market. According to the protein content in the flour, we can divide flour into high-gluten flour, medium-gluten flour, and low-gluten flour.

Ordinary flour is medium-gluten flour, and dumpling flour is high-gluten flour.Therefore, it is necessary to choose high-gluten flour to make dumpling wrappers, so that the dumpling wrappers are more chewy, resistant to cooking, and not easy to break.

If you want the dumpling skin to be more firm, you can also add a little salt to the flour when kneading the dough.You don’t need too much either, just a little.

The flour with salt added makes the dumpling skin not only not easy to break, but also more flavorful.

Chen Er put a little salt into the flour, then seemed to remember something, touched his chin and said, "Of course, if you don't like adding salt to the flour, you can also replace it with eggs. Eggs can also achieve the same effect. Beat two eggs at most per catty of flour. Too much will affect the taste.”

After saying that, Chen Er started making noodles.

He picked up a small pot of water and slowly poured water into the basin while kneading the noodles.

Knead the flour into a dough by twisting the palm of your hand clockwise.

Kneading the dough is also very particular.

If the kneaded dough is too hard, when making dumplings, the sealing of the dumplings will not be easy to close, and the dumpling skin will not be pinched tightly.

However, if the kneaded dough is too soft, the dumplings will easily collapse and look ugly.

Therefore, the kneading force should be grasped, and the kneaded dough should be moderate, and it only needs to be slightly softer than the noodle dough.

After the dough is kneaded, put it in the basin, seal it with plastic wrap, and let it rest for half an hour before continuing to knead.Knead until the surface is smooth and white.

Both the guest and Shen Yinian were tired of watching.

It took almost an hour to knead the dough, and now I haven't even seen half of the dumpling skin.

Sitting on the seat, number three couldn't help stretching his neck, smashing his mouth, looking eager to see through.

Chen Er took out a wooden cutting board and put it on the table, then sprinkled some flour on it.

Then put the just kneaded dough on top, cut a hole in the dough, turn the dough into a circle with your hands, and slowly knead it into a thin strip.

After cutting into several sections with a knife, pick up a section and knead it carefully.

Chen Er talked while kneading, "I'm going to make dumpling wrappers now. When kneading the dough, pay attention. Knead until the cross-section of the dough stick is equivalent to the size of a one-yuan coin. Also, when kneading the dough, remember to put the dough in the same position as the dough. Sprinkle some flour on the board to prevent sticks from sticking to the board.

After kneading the dough, use a knife to cut the dough into small pieces.About two centimeters wide.

Seeing that Chen Er had finally achieved this step, Shen Yinian and the guests could not help but heave a sigh of relief.It’s finally time to start making dumpling wrappers!

Chen Er sprinkled flour on the cutting board, picked up a small piece of dough, and flattened it with his hands.Then take out the rolling pin and rotate the dough while rolling.

"Pay attention when rolling out the noodles. The dumpling skins should be thick in the middle and thin at the edges. The middle is thick to prevent the dumpling filling from leaking. The thin edges make it taste better."

Soon, Chen Er rolled out all the dumpling wrappers and could start making dumplings.

Because of the unique shape of Sixi dumplings, the dumpling wrappers rolled out by Chen Er are larger than ordinary dumpling wrappers.

Chen Er spread the dumpling skin in the palm of his hand, then pinched the dough on the four symmetrical points, and pinched both sides of the dough symmetrically.

This kind of dumpling wrapper has become a flower-like shape, but the dumpling wrapper is empty, and it looks like it will collapse at any time.

After the shape of the dumpling wrapper was finished, Chen Er picked up the chopsticks and started adding stuffing to the dumpling wrapper.

Four fillings of different colors and flavors are filled in the dumpling wrappers.

After filling, the dumplings look even better.

Like a blooming four-color flower, bright and fresh.

After all the dumpling wrappers are wrapped, the next thing to consider is how to cook the dumplings.

Sixi dumplings are different from ordinary dumplings. The fillings of Sixi dumplings are exposed to the outside, which is its highlight and its disadvantage.

Therefore, Sixi dumplings cannot be boiled. In order to ensure that the stuffing does not leak out, they can only be steamed in a steamer.

Because Sixi dumplings are a typical southern cuisine, Chen Er tried to preserve the characteristics of southern cuisine when making them.

A layer of lotus leaves should be placed in the steamer first, so that the steamed Sixi dumplings will have a fresh smell.

After steaming, spread a fresh lotus leaf on the serving plate, and place the Sixi dumplings neatly on it.

Garnish with dried osmanthus flowers.

It seems that there is a feeling of "golden osmanthus under the eaves is full of branches, and lotus leaves beside the house bring autumn refreshment".

It's just that the season is over now, especially for the North.

　I heard it’s snowing in BJ. It’s scary and scary. I’m shivering.
　　
　
(End of this chapter)