First prepare glutinous rice flour and japonica rice flour, and the best ratio is 1: 2, so that the taste is the best. Put all the powder into a dry and clean basin and stir evenly for use. In order to prepare the stuffing for the set meal, I used homemade pickles, diced meat and bamboo shoots, and fried them for later use. Boil wormwood in boiling water until soft, and add some edible alkali. (melt with water. ) I made it with about 3 kg of powder, and put the edible alkali in it like a little finger. First put the cooked wormwood in the soup, and then mix the grass with the flour. It takes a lot of effort to make powder into balls. It's hard and uniform. Because the Ai Jiao to be wrapped is at least 2 times larger than the average jiaozi, it is necessary to wrap a preliminary model first, then make a shape and roll it up slowly with your thumb and forefinger at an angle of 40 degrees.
2. Method 2: Ingredients: glutinous rice flour1000g; Late rice noodles1000g; Scalded wormwood1000g; Water1510g; 2 tablespoons baking soda; 1 tbsp salad oil.
Prepare wormwood after blanching (wormwood water should not be squeezed too dry) * * *1000g; Chop wormwood with a kitchen knife or mash it with a mortar; Add 15 10g water into the pot, and add wormwood after boiling; Add 2 teaspoons of alkali (soda powder) to keep the wormwood green; Stir evenly; Prepare1000g of rice flour (japonica rice flour) and glutinous rice flour respectively; Boil, turn off the fire after boiling; Directly adding rice flour and stirring; Stir evenly; Then adding glutinous rice flour and stirring; Take out the pot and put it in a big basin; Then wipe it while it is hot, and always wipe it; Loose rice noodles have been preliminarily kneaded into a ball; Add 1 tbsp salad oil around the basin, add salad oil and knead well; Knead into smooth rice flour dough; Stir-fry a pot of stuffing in advance; Knead the rice flour dough into strips, cut it into extrudates of about 30 grams, and put it in a fresh-keeping bag; Wrap the stuffing and try to compact it to make it look full and not easy to collapse when steaming; Fold the skin in half and pinch it tightly.
3. Practice 3: Ingredients: rice noodle balls; 700 grams of japonica rice flour; Shuimo glutinous rice flour (Ningbo tangtuan powder) is about 280 grams; Appropriate amount of boiling water; Clean the squeezed wormwood 1 ball; 350 grams of lean pork; Fat and fleshy; Fresh winter bamboo shoots are optional; Dried tofu is optional; Appropriate amount of pickles; Appropriate amount of edible oil; Appropriate amount of edible salt.
Chop and dice all the fillings. Add a little more oil to the pan than cooking to fry the fat, then add the diced lean meat to fry until cooked, and then add other materials to fry until cooked. Finally add salt. Put it in a big bowl for later use. Cooking is delicious only when there is more oil, but not less fat. Stir-fry it a little, don't boil it into oil residue. Wash mugwort leaves, wash them several times, and squeeze out water. Boil a pot of water. Then pour the flour into a big pot, chop up the mugwort leaves and add them to the rice flour. You can also use a fruit and vegetable machine to add water to break mugwort leaves. Boil the juice and add it to the dough. The ratio of japonica rice flour to glutinous rice flour is generally 2: 1, and glutinous rice flour is sticky when it is too much. Because there is wormwood, two bags of japonica rice powder are 700 grams. Boil water and prepare a pair of chopsticks. Add boiling water to the powder. When you lean, be sure to boil the water and stir it. Don't add too much at a time, add it slowly. The powder in the middle turned into a paste, and a little dry powder next to it began to knead the dough. Mix dough. Click the dough and it won't stick to your hands. Put the dough into the basin and cover the basin with a wet towel. Tear the dough into small pieces and knead it into a circle with two tips. When the powder is not used, put it in a basin and cover it with a towel. Knead the dough into a bowl and add the stuffing. Shut your mouth. Pinch lace. Wrap and steam for 20 minutes.