When is the best time to add batter to fried dumplings? What is the pressure?

When is the best time to add batter to fried dumplings? What is the pressure? Hello, everyone, I'm Teacher Lin, and my answer is: the water added in the water-fried bag is actually not "batter", but a kind of flour water mixed with water, which is added at the bottom of the water-fried bag, neither early nor late. Generally, it takes 8- 10 minutes to "cook" after adding flour water, and

"Fried dumplings", a traditional snack with a history of more than 500 years in China, originated from Kaifeng, the ancient capital, and belongs to Henan cuisine. At present, it is popular in North China and Central Plains. This snack is mainly steamed bread made of pork, leek and flour, which is "fried in water" in a special way, because it has many advantages such as special appearance, attractive fragrance, crispy taste and delicious taste.

The correct way to make the delicious fried dumplings-characteristics: the bottom of the iced dumplings is attractive, crisp and delicious, and the method is simple and ready to eat at a glance. Ingredients: pork belly 400g, flour 500g.

Ingredients: 500g green pepper, 50g carrot 1 bar leek 1 piece, egg1piece, 5g yeast powder.

Seasoning: water, warm water, edible oil, cooked oil (or vegetable oil), light soy sauce, pepper, sesame oil, oyster sauce, starch (or raw flour) and salt.

Start cooking—

Step 1: "Soak yeast": Take a small bowl, add 100ml warm water and 5g yeast powder, stir evenly with chopsticks, and let stand for 5 minutes.

Step 2: Take a big pot, add 500g of flour, slowly add the mixed yeast water into the flour, stir with chopsticks until the yeast water is added, then continue to add warm water to stir the flour until the flour is completely mixed, then knead it into dough with clean hands, and cover it with plastic wrap to wake up naturally for about 1 hour.

The third step is "changing the knife ingredients": while awake, handle the ingredients. Peel the pork belly first, wash and drain the water, then chop it into minced meat with a different knife (not too fine, leave some flavor), wash and cut the green pepper (if you don't eat pepper seeds, you can cut the seeds), wash and cut the carrots, and wash and cut the shallots for later use.

Step 4: Take another pot, add chopped pork stuffing, and then add 250 ml of clean water three times, about 80 ml each time. After adding, fully stir the meat stuffing in one direction with chopsticks until it absorbs water completely, and then continue to add it for the second time until half a catty of water is completely consumed, and then stir (this step must not be saved, which will be explained later). Next, start seasoning and add an egg. Then add 2 tablespoons of light soy sauce, half a spoonful of sesame oil, half a spoonful of pepper, 1 spoonful of oyster sauce, and a proper amount of salt, then fully stir with chopsticks, then pour in a proper amount of cooked oil and stir well, then continue to add chopped carrots, chopped green peppers and chopped green onions and stir well together, and finally pour in a little cooked oil and stir well again to finish seasoning (this step is very particular and is the key to making the meat juicy and delicious).

Step 5: Roll the dough: When the dough is fermented to 2.5 times its original size, take it out and knead it again to exhaust air, then knead it until the surface is smooth, then divide the dough into small dough with a knife or hand and roll it into dough with a rolling pin.

Step 6 "Make buns": You can start making buns. First of all, the left hand holds the leather and the right hand holds the chopsticks. Then put the mixed meat into the skin and knead it into your favorite steamed buns by hand. Repeat the above steps until all the dough is wrapped into small steamed buns for use.

Step 7 "Fry steamed buns": heat the pot, pour a little cooked oil to wet the bottom of the pot, then evenly put the wrapped buns (there is a gap between the buns, and everyone decides the weight according to the size of the bottom of the pot), fry the buns on low heat, while frying the buns, take a large bowl, add 120 ml warm water and 10 g starch, and stir quickly with chopsticks.

Step 8 "Boil steamed bread": When the bottom of steamed bread is brown, slowly pour the prepared starch water into the pot to cover the bottom of the pot, cover the pot cover and turn off the heat, and continue to cook steamed bread for about 10 minute (note that steamed bread must be fried before cooking, which will be explained later).

Step 9: Add onion and oil: When the water in the pot is dry, beautiful ice skin will naturally form at the bottom of the pot. At this time, sprinkle a little chives to taste and moisten the intestines, pour a little cooked oil and continue to fry for a while, and then take it out of the pan and plate it when the oil is a little burnt (finally, you need to hook it in and fry for a while before taking it out, which will be explained later).

Making a picture: such an ice flower looks good, tastes crisp, and a delicious fried bag of coke is ready. Does it look appetizing?

-"You ask me and answer"-1. Why should I add half a catty of water before mixing the meat? (Key steps of "juicy and delicious" fried dumplings)

A: ..........'s question is very good. This step must not be omitted. Making fried dumplings "juicy and delicious" is a key step.

Reason: When many people make meat stuffing, they simply add seasoning and mix well, and then make steamed buns or jiaozi. Although the meat stuffing made by this method can also eat a uniform taste, it will feel a little dry when eaten, especially if there is more meat stuffing in the side dishes and less water, then the meat buns will be particularly dry and not delicious at all, while the buns bought outside always have soup and are particularly delicious. Although I feel a little greasy, I still want to eat a second one after eating one. This is the charm of "juicy", so when we mix the meat stuffing, we must first "draft" the meat stuffing! After eating enough water, the meat stuffing will remain fresh and tender enough in the steaming process, and it is not easy to dry. Of course, you don't have to worry about the tasteless meat stuffing, because the later seasoning steps are also particularly particular (note that one catty of meat and half a catty of water are just right).

2. Why should the meat be seasoned after dehydration? Why do you want eggs? (The key step of "fresh, juicy and delicious" boiled dumplings)

A: ..........'s question is also very good. The seasoning must be added after the meat has eaten enough water. This step is also the most critical step to do a good job of stir-frying meat stuffing.

Reason: If the meat stuffing is seasoned at the beginning, the draft capacity of the meat stuffing will be greatly reduced after it is eaten with seasoning (salt will dehydrate the meat stuffing, so it will not draft, and the principle of physical density balance). Adding water in the later stage is not only inedible, but also dilutes the flavor of the meat stuffing, resulting in the final seasoning being blended into the water, and the seasoning and water are added in white. So why do you say that adding salt and other seasonings in the later stage will not dehydrate? In fact, the principle is very simple, because I added an egg first! Eggs have high density and sufficient moisture, so adding eggs to the meat stuffing can lock the moisture in the meat stuffing well. Secondly, when seasoning is added in the later stage, the meat stuffing can be highly isolated from the seasoning (the speed of salt and other seasonings infiltrating into the meat will be slower), and the meat stuffing will not be dehydrated. Moreover, after the seasoning is finished, add a proper amount of cooked oil and mix well, and then add side dishes, so that the side dishes can also perfectly isolate the salt. Leek and pepper can keep more bright green, and the seasoning will gradually penetrate into the meat stuffing during steaming, so the fried dumplings will be fresh, juicy and delicious. This step of filling is a very critical step, and everyone must pay attention to it.

3. Why do you say that you must fry steamed buns first and then fry them? (The key step of "crispy and complete" fried dumplings)

A: ..........'s question is very accurate, which is also the problem that many people always can't cook fried dumplings well.

Reason: Many people mistakenly think that water and oil are fried together at one time, and some practices directly add mixed water of flour, water and oil to fry directly. Although this can also fry a fried bag, the fried bag is not fragrant and does not taste crisp. It is important that the fried bread is probably fried in advance during the frying process (the density of oil is less than that of water, and it will always float on the water surface, resulting in a lower temperature during the frying process. So it's easy to be boiled. Therefore, the steamed stuffed bun should be fried once until the bottom of the steamed stuffed bun is brown and set, and then the steamed stuffed bun will not be fried in water, and the fragrance will come out in advance. Fried buns will be more crispy and delicious.

4. Why do you say that you need to fry the bag once? (The key step of "delicious" fried dumplings)

A: ..........'s step S is the crowning touch, and it is also very crucial.

Reason: The fried dumplings just fried in water are soft to eat, crisp at the bottom, and the overall flavor cannot be released. At this time, if you add a little oil and fry, not only the meat flavor in the fried dumplings can be released, but also the base powder will release some oil burnt flavor, and the fried dumplings will be more crispy and delicious, killing two birds with one stone! So this last step is the finishing touch, and everyone needs to pay attention.

-"Technical Tips" for the package of decoction;

(1) Pork tripe is the first choice for making meat stuffing, so the meat stuffing tastes more fragrant and is not easy to make firewood.

(2) It is suggested to melt the yeast with warm water to activate its activity, so that the fermentation effect will be better after kneading.

(3) After the dough is made, it must be drained, so that the steamed stuffed bun can be completely shaped.

(4) Adding cooked oil to the stuffing is to prevent the ingredients from eating salt and water, and at the same time lock the water.

(5) Adding starch water is more brittle than adding flour water, so it is recommended to try.

(6) Adding starch water to Huang Shi for the first time. It can't be too late or too early, or the fried buns will be burnt or soft and undercooked.

Conclusion In fact, fried dumplings are still a delicious snack. Compared with the steamed stuffed bun cooked in peacetime, it only has one more step of frying, and the overall taste will be much better. Will the foodies who are not afraid of trouble do it quickly? It is delicious. Ha ha!

Fried dumplings are my favorite collocation when eating hot soup. I used to buy them for breakfast outside. Fried dumplings with crispy bottom, soft top and juicy stuffing are really irresistible. They are a convenient, fast and delicious traditional snack. However, it takes a little skill to make delicious fried dumplings. For example, the timing of "adding batter" is a skill. Let's share how to make delicious fried dumplings at home, and by the way, talk about relevant precautions and points for attention.

Self-made ice boiled bun: steamed bread skin material: 200 grams of common flour, 2 grams of yeast, 2 grams of sugar, warm water 100 ml.

Stuffing: pork 200g, leek 100g, shrimp 50g, salt, black pepper, soy sauce, soup stock (if there is no soup stock, prepare some warm water, about 80ml is enough).

Ice flower batter: prepare 5g starch, then add about 100ml warm water and mix well to form a thin paste. The adding time is after the bottom of the steamed stuffed bun is fried to brown. Production steps:

Extraction points: ① The yeast dissolution temperature should not be too high, otherwise high temperature will kill the yeast and lead to fermentation failure. Adding sugar to flour directly provides the initial yeast with energy for proliferation, which can shorten the fermentation time.

(2) Knead the dough until it is exhausted after fermentation, otherwise the steamed stuffed bun may shrink, collapse and become ugly in the later cooking steps.

The making of stuffing depends on your own taste, but it is still recommended to use a little water or broth to "draw water" for the stuffing, so that the fried bag will be juicy. Finally, add leek to prevent leek from contacting with salt, which will lead to discoloration of soup and leek.

④ The cooking method of boiled dumplings is simply: fried-half cooked-fried. At the beginning, you must fry the steamed buns to the end before adding the batter, otherwise it will become a "boiled steamed bun".

⑤ The amount of batter mainly depends on the size of the pot, which basically does not exceed one-third to one-quarter of the height of the steamed stuffed bun. If there is too much water, the uncooked part may be "boiled".

This time, the sharing of fried dumplings is over. Welcome experts who eat steamed stuffed bun to comment and supplement your secret!

Friends who are interested in food, healthy diet and food anecdotes can pay attention to support them and share interesting and useful related content together in the future! I will answer this question! Fried dumplings are a common staple food on our table! When I was a child, my mother often got up in the morning to fry me a fried bun, a bowl of porridge and a plate of pickles. This is how nutritious breakfast was born ~

But my mother's method is frying in oil, so that buns are not only greasy, but also difficult to digest in the morning. But using batter as oil is different ~ you can eat crispy skin and reduce the intake of a lot of oil.

What? I don't know when and how much batter to put. Look down and tell you

Today, Amway makes three-color fried dumplings for everyone, which not only ensures the delicious taste, but also increases the value. I'm afraid I will envy my colleagues for this breakfast ~

To make steamed buns, we divide 600g flour into three parts, add yeast to spinach juice, pumpkin puree and amaranth juice, and mix the dough. Let it bake at room temperature for an hour.

Filling is very important. Whether steamed stuffed buns are delicious or not is the soul. It can't be wrong to put it according to this ingredient. Stir well with broth, cooking wine, soy sauce, white pepper, sugar, salt, egg white and onion, ginger and garlic edible oil. The meat stuffing made in this way is tender, smooth and delicious, especially fragrant.

Make buns. Knead the dough into long strips, cut it into balls, roll it into pieces, and wrap it in meat to make buns.

Here comes the point of bombing! Take a notebook and write it down! When the pot is hot, you can put in steamed bread and pour in dough. The proportion of mushy noodles is: 1 part of noodles, 2 parts of oil and 25 parts of water. The fried dumplings made in this way are fragrant and crisp, especially delicious!

Pour into the pot, the height is about a quarter of the height of steamed buns, then sprinkle with black sesame seeds, cover and turn to medium heat. When there is a little water left in the pot, open the lid, sprinkle with chopped green onion and cover the lid. Hearing the hiss proves that the steamed stuffed bun is finished ~

The steamed stuffed bun made in this way has soft skin and crisp bottom, and the meat stuffing is delicious, especially delicious. Get up for breakfast tomorrow morning for such fried buns!

Fried dumplings can dominate not only in the south, but also in the north, especially in the breakfast market, because it has the softness and chewiness of dough, the taste of barbecue and rich stuffing, which makes people fondle it.

Steamed buns are first fermented with dough to make round skins, wrapped with refined fillings, and then baked. Steamed buns are put in a flat-bottomed pot, and the lid can be oiled.

After the temperature is reached, when it is roasted to golden brown with low fire, you can add batter, the amount of which is 1/2 of the height of the steamed stuffed bun, then cover the pot and fry it in water with high fire. When you hear a creaking sound, it is cooked.

There are two proportions of batter. One is that the bottom of fried steamed bread is connected with crispy rice, and the ratio of noodles to water is 1: 50. The other is that the bottom is not connected with the crispy rice, and only a small amount of crispy rice noodles at the bottom are connected with water, which is 1: 100.

Xie Wukong invited!

When do you add batter to the fried dumplings? My method is: first, dilute flour and water at a ratio of about 8: 1. That is to say, in the same container, 8 parts of water are mixed 1 part of flour. In the process of making fried dumplings, in order to prevent raw steamed buns from sticking to the pot, firstly, a layer of edible vegetable oil is evenly coated on the pot, and after the pot is heated with medium heat, the raw steamed buns are put into the pot one by one, but not too crowded. Cover for about 2 minutes, and pour the prepared diluted water paste into the cake pan (depending on experience). Cover the pot quickly. At this time, the firepower should be slightly larger to make the water evaporate quickly and invade the steamed stuffed bun. When the "cheep, cheep" noise in the pan is eliminated, open the pancake cover, evenly spread vegetable oil on all steamed buns in the pan, and then sprinkle a proper amount of dilute water paste on the pancake cover. Firepower is the key at this time, and strong fire must not be used. In application, the fire limit is 2-3 minutes after the pot is cooked until there is no "cheep, cheep" sound (it must not be too long, which will easily lead to the bottom of steamed buns). At this time, the steamed stuffed bun should be golden on both sides. Take it out and you can eat fried dumplings with crispy outside and tender inside.

Fried dumplings are a local specialty food, which is really delicious with Chili soup.

When to add batter to fried dumplings is a bit particular. When the pan is on fire, a proper amount of cooking oil is poured in, and the wrapped fried dumplings are coded, leaving gaps between the fried dumplings for easy turning.

Get angry, at the same time, according to the size of the pot, add some flour with appropriate amount of water, pour it into the pot, and make it into a very thin paste. It is advisable to soak the batter in water and fry it until it is semi-burnt, and then dry it on high fire.

Cease fire, pour the oil on the fried bag, then turn the fried bag over with special tools and stop cooking for a while.

Make ice crystal fried bread with starch paste!

The secret of adding batter to fried dumplings lies in the timing of adding and the control of heating. Three basic conditions: ① flat bottom does not touch the pot; (2) Quick fire and quick cooking; (3) the bottom is burnt.

It is very simple to make, the key lies in steamed buns, the core lies in the heat, and the effect lies in crispy rice. For example, leek and egg buns.

1. Make the dough, cut the leeks, soak the vermicelli in Kamikiri, fry the eggs, chop them up, mix with salt, and roll them into the bag.

3. Heat the bottom of the pot with oil, put the steamed stuffed bun on it, add flour slurry to a quarter of the steamed stuffed bun, and cover it tightly after the fire boils to prevent gas from escaping.

[14] After about ten minutes, there was a burning smell in the pot. When I heard the sizzling sound, it was almost good, waiting for the burning smell to overwhelm the pot.

What needs to be further explained is that the thin batter is given some flour in water, and the thickness is controlled by whether the color is white or not. Finally, a thin crust on the bottom of the pot is the result of dehydration and solidification of this thin batter. If it is thick, the crispy rice will be thick and easy to paste. There is another time to open the pot, pay attention to the strong burnt smell in the pot, and there is no time to burn it. It's too early to burn incense and too late to paste the pot.

You can stir-fry the base oil before adding it.

Some people say that adding flour and water will destroy all fried buns, while others prefer adding flour and water to fried buns, because the latter will form extra crispy skin. So, let it be.

Add a small amount of flour into the water, and the ratio of flour to water can refer to 10: 1 to make flour water for later use. Put the fried water in the pot, pour the flour and water into a circle, so that it completely covers the bottom of the pot and touches the dough. As for whether the amount of water reaches 2/3 of the dough or 1/2, it depends on the size of the fried buns. Of course, it is best to make it smaller and easier to cook, forming a crispy bottom. Then cover it and fry it. After continuous heating, water is decocted until it is dry, and finally a golden crispy skin is formed.

When you like to add flour and water, you may be more obsessed with that layer of ice flowers. The formation of ice flowers is because flour and water cover the non-stick pan, resulting in oil-water separation and transparent ice flowers. So try to master the amount of flour and water. Too much will form a thick dough, too little will not form.

Crispy rice crust with fried dumplings is the essence. What I like best when eating fried dumplings is its crispy bottom, but we should pay attention to making delicious crispy rice crust. There are two proportions of batter. One is that the bottom of fried steamed bread is connected with crispy rice, and the ratio of noodles to water is 1: 50. The other is that the bottom is not connected with the crispy rice, and only a small amount of crispy rice noodles at the bottom are connected with water, which is 1: 100. When making fried dumplings, when the bottom of the steamed stuffed bun is golden brown, add batter water, and the amount of water should be more than two-thirds of the volume of the steamed stuffed bun. After covering the lid, simmer slowly until all the water evaporates and the steamed buns are cooked.

The method of frying the package is 1. Add flour, yeast and sugar into the basin, mix well, add warm water and flour, and double the flour for later use.

2. Cut the meat, fungus, onion and ginger, and cut the cabbage to stop water.

3. Start mixing the stuffing bowl with meat and water to soften the meat. Don't add any water. Slowly add soy sauce, soy sauce, sesame oil, ginger, onion, fungus and cabbage and mix well.

4. Knead the dough evenly and roll it into long strips, and add the amount.

5. Roll the skin, wrap the buns until they are soft and light, and add flour and corn flour to the bowl. Add water and stir well.

6. Add peanut oil to the pot and heat it, and put the buns on it.

7. Add the prepared corn flour water, cover the pot and cook for a few minutes until 10. Hear the sizzling sound in the pot, shake the pot, and see the steamed stuffed bun move, and the fried bag is ready.

8. Open the pot cover, put the plate into the pot and buckle the steamed stuffed bun, so that the fried dumplings are ready.