How to make three-grain flour dumplings with radish leaves

There are actually many things to pay attention to when it comes to making a good dish. Of course, cooking is not as difficult as everyone imagines. Everything is difficult at the beginning. First prepare the ingredients and seasonings, and then start making Sanhe noodles and radish dumplings.

1.1 Put 1/4 teaspoon of sugar in a small bowl

2.2 1/4 teaspoon yeast in a small bowl

3.12 Then add 165g of warm water at about 30 degrees, stir with chopsticks until the sugar and yeast are completely dissolved to form sugar yeast water

4.21 Put 100g soybean flour, 100g corn flour and 100g wheat flour in a mixing bowl and mix the three flours evenly with chopsticks.

5.1212 Pour appropriate amount of sugar and yeast water into the flour in batches

6.2121 Use chopsticks to mix the flour and yeast water thoroughly to form a loose wet dough without dry powder.

7. Use your hands to mix the scattered wet dough together to form a dough with a smooth surface.

8. If the dough is dry and difficult to knead, prepare a bowl of cold water and dip your hands in a proper amount of cold water.

9. Put the dough in your hands, and use your hands to squeeze the dough in the middle while rotating it and kneading it repeatedly.

10. The dough absorbs water and becomes smooth quickly

11.12121 Prepare the red and white radish leaves, remove the yellow leaves

12.21212 Knead the dough until it is smooth and place it in a mixing bowl. Cover it with a wet cloth and set aside. Sugar for about 20 minutes.

13. Rinse the radish leaves with clean water

14. Put enough cold water in the pot, bring to a boil over high heat, add the washed radish leaves, and blanch until the water boils and the color of the radish leaves changes from dark green to emerald green.

15.1 Squeeze the water out of the radish leaves with your hands

16.2 Use chopsticks to pick out the radish leaves and immediately rinse with cold water

17. Use a knife to chop the radish into small pieces and set aside

18. Beat 2 eggs in a bowl, heat a frying pan with a proper amount of cooking oil until it is 30% to 40% hot, pour in the egg liquid and wait for it to solidify slightly, then use a spatula to quickly spread it out.

19.1 Put a handful of vermicelli in a pot of boiling water and cook until done. Take it out and cool it down with cold water.

20.2 Put the loose eggs on the chopping board and chop them into small pieces with a knife.

21. Put the cooled vermicelli on the chopping board and chop it into small pieces with a knife.

22. Soak a handful of black fungus in cold water until it swells, and wash off the impurities on the surface with clean water.

23. Put the soaked black fungus on the chopping board and chop it into small pieces with a knife.

24. Soak a handful of dried shrimps in cold water until soft.

25. Put the soaked dried shrimps in the frying pan with scrambled eggs and fry until fragrant

26. Use a knife to chop the fried dried shrimp into small pieces.

27. Put the prepared radish shreds, vermicelli shreds, egg shreds, black fungus shreds and dried shrimp shreds in a mixing bowl and stir evenly with chopsticks.

28. Add 1 teaspoon of salt to the mixing bowl

29. Sprinkle some five-spice powder

30. Drizzle with appropriate amount of sesame oil

31. Use chopsticks to mix the seasoning and vegetables evenly to make the filling.

32. Put the sugared dough on the chopping board and roll it into a cylindrical strip by hand.

33. Use a knife to cut the cylindrical strips into 70g dough pieces.

34. Dip both hands in a proper amount of cold water, take a dough and put it in your hands, and knead the dough into a round dough with both hands.

35. Place your palms together and flatten the round dough.

36. Repeat several times to make a large dough with uniform thickness and a diameter of about the size of a palm.

37. Place the patted dough on the remaining four fingers of your left hand except the thumb, and put an appropriate amount of filling in the center of the dough

38. Press the thumb of your left hand in the middle of the filling, and wrap your right hand around the edge of the dough. Use your left and right hands to turn the dough while closing the edge of the dough. This way, the dough of the dumplings will be evenly thick.

39. When the dough is gathered into a cone shape, pinch the opening tightly.

40. Follow the above method to wrap all the dough into dumplings.

41. Put an appropriate amount of cold water in the pot, set up the steaming rack, and cover the steaming rack with a layer of oil-absorbing paper or brush it with a layer of cooking oil.

42. Place the wrapped dumplings on oil-absorbing paper, cover the pot, and steam for about 15 minutes.

43. When the dumplings are cooked, turn off the heat, open the lid and take out the dumplings.

No matter what you do, you need to work hard to improve your skills, and the same is true for cooking.