Hot carrot noodles and steamed dumplings

Overview

Eat dumplings during the Winter Solstice to prevent your ears from falling off. On the eve of the winter solstice, I made several styles of steamed dumplings, some of which I learned online, some of which were my own creations, and some of which were the most common methods. Send them one by one to communicate and discuss with friends who love pasta and dumplings. Today's steamed dumplings are made by extracting the essence and color of carrot liquid and adding boiled carrot juice to scald the noodles. Hot noodles are used to steam dumplings. Not only will the dough be soft when eaten, but the skin will also be soft even after it is cooled. When the dumplings are heated in the pot, they will return to their original softness. Steamed dumplings made with cold noodles must be eaten while they are hot. When cold, they will become very chewy and even chewy. So decide which kind of dough you want based on your personal preference.

Tags

• staple food
• home cooking
• dumplings
• carrot juice
• carrot pulp
• corn oil
• flour
• oyster sauce
• pork stuffing
• carrot
• salt
• soy sauce

Ingredients

Steps

1. 1 Scrape the skin off the carrots and wash them

   

2. 2 After cutting into small cubes, put it into a food processor, add appropriate amount of water, and beat into a paste

   

3. 3 Filter with clean gauze

   

4. 4 Filtered juice and carrot pulp

   

5. 5 Put carrot juice into a small pot and bring to a boil over low heat. After the soup boils, use a small spoon to skim off the orange-red scum on top and put it into a small bowl. This is the color of carrot. Look at the cooked juice and it has lost all its color. This shows that these scum are the real main body of the color

   

6. 6 Take a closer look at the color of these carrots

   

7. 7 Pour the flour into the basin, pour all the color of the carrots into the noodles, stir with chopsticks, pour an appropriate amount of boiled carrot clear soup into the flour as needed, stir evenly with chopsticks, do not add too much water, add it little by little

   

8. 8 When the dough is mixed until there is not much dry powder, pour the dough onto the counter and knead it into a ball with your hands. You can add about 8 grams of corn oil to make the dough smoother and moister

   

9. 9 After the dough is kneaded, make it into a round shape, put it into a bowl, cover it with plastic wrap, and let it sit for 30 minutes before using

   

10. 10 Put carrot residue, pork stuffing and stuffing seasoning together, stir evenly to form carrot stuffing

    

11. 11 Take an appropriate amount of dough, roll it into a cylinder shape, and cut into small pieces

    

12. 12 Roll it into a round skin, wrap it with stuffing, and make it into a dumpling shape

    

13. 13 If you like, you can also add lace

    

14. 14 Put it into the pot, steam it for about 12 minutes after the pot is boiled, cover it for one minute and then remove it

    

15. 15 It can be served with balsamic vinegar, garlic, and chili oil to make it more delicious