Various methods of eating noodles, mainly noodles, buns, pancakes, steamed dumplings, cold noodles, and bread. The production method can be divided into: steaming, boiling, stamping, frying, baking, frying, and steaming. Different production methods require different water temperatures, so you know when to use cold water, warm water, and boiling water to make dough? Ms. Mei will share 20 years of dough-making experience with everyone.

Cold water dough:Refers to water with a temperature of 30 degrees Celsius or less, which is called 'dead dough' because the dough is stiff and tastes chewy and firm, suitable for boiling food such as noodles and wontons.

Warm water dough:Refers to water with a temperature of 30-50 degrees Celsius, which makes the dough not too soft or too hard, and is flexible and easy to form. It is suitable for steaming and frying foods such as buns and pancakes.

Hot water dough:Refers to water with a temperature of 70-100 degrees Celsius, which is called 'steaming dough', the dough is soft and sticky, with strong viscosity, and tastes sweet, suitable for steaming, frying and frying, such as steamed dumplings, oil stains, pancakes etc.

Today, Ms. Mei will teach everyone a 'steaming dough' recipe, which contains various vegetables, nutritious. If you've been eating a lot of big fish and big meat, make a plate of vegetarian steamed dumplings to relieve the greasy, it's better than what sells in restaurants, if you like steamed dumplings, you must not miss it!

Main ingredients:300g flour, carrots, eggs, wood ear mushrooms, vermicelli noodles.

Accessories:Green onion, shrimp skin, salt, flower pepper, pepper, chicken essence, edible oil.

First step: Peel the carrots, grate them into fine strips, add two spoonfuls of salt, marinate for about 10 minutes, remove the moisture from the carrots, so that the carrot shreds become soft.

Second step: Pour 300g of ordinary flour into a bowl, add 3g of salt to increase the dough's strength, stir evenly, then use 150ml of boiling water to make dough, pour it in a small amount, stir while pouring, until the dough becomes a () and no dry flour is visible, add 10ml of edible oil, knead into a smooth dough, cover with plastic film and set aside for later use.

Third step: The carrots are marinated, and a lot of moisture is squeezed out, cut into small pieces and put into a bowl. A bunch of vermicelli noodles that have been soaked beforehand, cut into small pieces; soaked wood ear mushrooms cut into small pieces; chopped green onions; heat oil in a pot, crack in three eggs, stir into egg fragments, pour all into the bowl, finally add shrimp skin to enhance the fragrance.

Fourth step: Now let's season: add two spoonfuls of salt, appropriate amount of flower pepper, pepper, chicken essence, and finally add a little cooked oil, stir evenly, and our filling is done.

Fifth step: Place the dough on a cutting board, roll it into a strip, cut it into uniform dough pieces, bigger than the usual dumpling skin pieces.

Sixth step: After cutting, flatten it, roll it into a skin that is thick in the middle and thin at the edge, put the filling into it, first fold it in half and pinch it, then pinch the edges tightly to seal it.

Seventh step: After packing all the dumplings, put them into a steamer basket with a cloth laid out beforehand.

Eighth step: Bring water to a boil in a pot, put the steamed dumplings in, cover the pot, when it boils, turn the heat to high, steam for ten minutes, turn off the heat and take out the steamed dumplings, 'steaming dough' is ready.

This 'steaming dough' is so delicious, the skin is soft and the filling is fragrant, dipped in a seasoning sauce, two bites, family members ate happily, if you like it, make it for your family to eat!

Ms. Mei says:

1. You must use boiling water to make dough, you cannot use warm water or cold water, otherwise the dough will not be good.

2. The dough cannot be too soft, otherwise it will become too soft after steaming and will not hold its shape.

3. Everyone can match fillings at will, they are all very delicious. If it's meat filling, you need to steam it for a longer time.