饺子制作过程英文

Dumplings, as defined in a standard English dictionary, fall in two main categories: these are either "piece[s] of dough, sometimes filled, that are cooked in liquid such as water or soup" or alternatively "sweetened dough wrapped around fruit, such as an apple, baked and served as a dessert."[1] More generally, dumplings may be any of a wide variety of dishes, both sweet and savoury, that are not necessarily dough-based. There are varieties of dumplings made from bread, potatoes, or matzoh meal, with or without filling. Dumplings are made from balls of dough, crumbled bread, or mashed potatoes. Alternatively, they may be fashioned as small parcels of food encased in dough, batter, pastry, or even edible leaves. Once the filling is put inside the ball or is encased in a pocket, dumplings usually undergo further treatment by boiling, steaming, simmering, frying, or baking. Before the discovery of the New World dumplings did not contain potatoes, but instead were typically made with meat, fish, or sweets.

Percutaneous method of making dumplings 1. And face: the most common are wheat flour, buckwheat flour to use in some places. With cold water. The proportion of surface water: four bowl, a bowl of water.dough in a pot, the place for 20 minutes, let dough "Xing Xing" (the infiltration of water full of flour particles). The high side if the water is soft and easy to package a good face, but when boiled break; the other hand if the water low, hard surface, rolling skin trouble, including also hard. General requirements for good taste and a hard surface to some, a soft cake of that hard dumplings. Leather: 2. Rolling: the case of Xing good dough on boardcylindrical diameter of 2-3 cm long. Article column to pull (or cut) the growth of about 1.5 centimeters or so above - sub-agent. Sub-agent by hand to squash.diameter and then rolling into a moderate (4-7 cm), 0.5-1 mm thick, central part of the dumplings and some thicker skin. Paper rolling, the board was to sprinkle some dried noodles (superficial) to the anti-board. Paper as a result of rolling spent considerable time, many of today's noodle shop manual machines have to do a good job selling the dumplings skin. 3. Pinch: The dumpling skinrolling seems to be a part of urban culture. In rural areas, most of the use of hand-pinch method. Pinch, the first sub-agent flat Mainly meat, stuffing, vegetarian stuffing, stuffing, bought the meat, so add a small amount of water before the first mixing and then adding chopped green onion, ginger, pepper noodles , monosodium glutamate, salt, a small amount of soy sauce, such as cooking wine, too tired, then can add some vegetable oil, but if the meat fat enough, you can save, and then stir in one direction even after the fresh-conditioning. like it can also add sesame oil, look at the personal taste of the . put up a good little meat dumplings will be a moment of. also can make use of these methods, such as bovine meat, sheep meat.

Dumplings,asdefinedinastandardEnglishdictionary,fallintwomaincategories:theseareeither"piece[s]ofdough,sometimesfilled,thatarecookedinliquidsuchaswaterorsoup"oralternatively"sweeteneddoughwrappedaroundfruit,suchasanapple,bakedandservedasadessert."[1]Moregenerally,dumplingsmaybeanyofawidevarietyofdishes,bothsweetandsavoury,thatarenotnecessarilydough-based.Therearevarietiesofdumplingsmadefrombread,potatoes,ormatzohmeal,withorwithoutfilling.Dumplingsaremadefromballsofdough,crumbledbread,ormashedpotatoes.Alternatively,theymaybefashionedassmallparcelsoffoodencasedindough,batter,pastry,orevenedibleleaves.Oncethefillingisputinsidetheballorisencasedinapocket,dumplingsusuallyundergofurthertreatmentbyboiling,steaming,simmering,frying,orbaking.BeforethediscoveryoftheNewWorlddumplingsdidnotcontainpotatoes,butinsteadweretypicallymadewithmeat,fish,orsweets.

1mixthemeatandvegetabeltogether2putthemintothesliceflaursheets3putthedumplingsintoboilingwater4waitingfor45minute5eat