water-decoction , should the dumplings be made of starch water or flour water? Many people use it wrongly. No wonder there is no "Ice Flower"
water-fried dumplings. Water-fried dumplings are a very distinctive traditional snack. They incorporate various techniques such as boiling, frying, and steaming during the cooking process. The freshly fried buns are golden in color, crispy on one side, soft and tender on three sides, crisp but not hard, fragrant but not greasy, and extremely delicious. People who have eaten them praise them.
Fried buns are a common staple food on my dining table. When I was a child, Mama often got up in the morning to fry a bun for me, served with a bowl of rice porridge, and a plate of pickles. It was a perfect match. The fried bun made by my mother, the scallion aroma is fragrant with the meat aroma, the meat filling is tender and smooth, and the deliciousness does not dissipate for a long time. It is very delicious.
No matter where you go to eat, as long as you see ice flower fried dumplings placed upside down on the plate, you will silently admire them for a while. How did you do it? It's difficult.
tried it and made it with starch and flour respectively. The starch ice flowers are fine and thin, and the flour pattern is rough but crisper and more fragrant. But don’t care which one is the secret to success, the secret to using a non-stick pan, at least it is helpful for beginners. I made it in a cast iron pot, and it was a bit sticky. But using a non-stick pan with Maifanshi is easy to master. As long as the water in the pot is dry quickly, observe at any time, and adjust the minimum heat. Even if the ice flowers appear burnt from above, the bottom will not be blurred. I don’t know whether the Maifan Stone is a stone, but it has the best non-stick effect.
also mix the ratio of flour to water from ice flowers. 1:10. Generally, 1 spoonful of flour is added to a small bowl of water, mix well and pour into the pot. This ratio is also OK for starch.
First of all, I saw the online teaching formula. Since there are celebrities leading the way, I started to follow the steps on the Internet after preparing the ingredients...
Ingredients: A pack of frozen dumplings (20 pieces)
The ratio of flour water is 9:1:1 (water: low-gluten flour: salad oil)
PS: The above is Ajishi's recipe. I only added a little more corn flour to increase the obviousness of the line
mixed water: mix all the powder and water evenly, then add oil and mix well for later use.
Moisturizing pot: Put a little oil and water in the pan first, and apply a tissue to make the bottom of the pot evenly moisturize the pot.
PS: It is easier to use a pan to fry dumplings, and they will be beautiful when the finished product is turned upside down
sp: Arrange the dumplings one by one and turn on low heat, pour in the prepared flour water, move the dumplings a little to avoid the dough covering the bottom of the pot, place them on medium-high heat and fry for 10 minutes first, then turn to low heat and continue to fry for 2 to 3 minutes to allow the water to dry.
PS: Again, if you are using frozen dumplings, don’t remove the ice and fry them directly
dumps should not be placed too close to them. Stir the flour water again and evenly before using. It is best to flood the flour water to 1/4 of the dumplings because it is half steamed and fried. The amount of water will affect the taste and elasticity of the dumpling skin. During this period, you can lift the cover to check the degree of water evaporation, but it is not suitable to add water.
When you wait, you can prepare the sauce, chopped green onion, garlic paste, soy sauce, vinegar, (if you like spicy food, cut some chili peppers), and La Yila is the sauce that enhances the flavor.
Seeing that there is already scabbed flour water at the edge of the pot, there should still be moisture in the middle. Turn to low heat and fry until the water evaporates. This stage is most likely to be stinky, so pay attention to the heat.
turned upside down, take out a plate smaller than the pot, lightly buckle it on the surface of the pot, flip the pot quickly, and the fried dumplings will appear beautifully.
This is the first round of crispy skin. In fact, it is thinner than what I made before. It tastes like a cazzi, but it is not the ice flower line I have seen. I was wondering if I had put too much powder, and later I remade several different powder and water ratios, and finally I caught my ideal golden ratio .
There is another thing to remind friends that the pot after being turned upside down will inevitably have residual crumbs. It is recommended to clean it easily, otherwise the pot will be firmly crumbed when the pot is cold. You have to soak it in water first to relax the powder before slowly picking it up, which will increase the time for washing the pot.
You should have found that a small part of my fried dumplings was burnt. I ignored that my stove was concentrated in the upper and lower circles. After I turned off the low heat, I had to move the pot to prevent it from burning. If it was a gas stove with two-ring inside and outside, it would not be like me who would burn easily when I turned on the low heat. So I paid great attention to the heating blocks of the pot for the next few servings.
Then the steps for frying dumplings are the same, just change the ratio of flour and water. This is my golden ratio: 1 teaspoon (about 5g) corn flour + 1 rice bowl (about 200cc) water + 1 teaspoon oil.
As the moisture slowly evaporates, you should move the pot to maintain the average heating area in the pot.
Carefully flipped the plate, I finally made the legendary ice flower fried dumpling lines. The ice flower is a bit like a hexagonal honeycomb. The beautiful grid lines are very delicate and fragile. They will break when they touch them. The golden dumpling skin attached to the bottom of the pot also has the same crispy and chewy feeling, and the delicious index is greatly upgraded!
The thickness is as thin as a piece of paper, which is more than 10 times thinner than the tiles I made, so beautiful! The dumplings will release a little filling when they are cooked, and the nice ice-flowered crisps will have a little salty flavor.
This dumpling is the store I tried and done. The boss is not only interested but also creative. He often has new flavors to keep customers fresh. Not only is the filling of generous fillings, but the dumpling skin that is not easy to break is delicious whether it is boiled or fryed.
new flavor - taro dumplings, with ground meat, fresh mushrooms, taro paste and taro pieces, and they are delicious without dipping sauce.
