1. flour: Flour must be selected with high quality, Jie Bai and gluten flour. Flour for deliquescence, caking, mildew, deterioration and broken package can not be used. For the new flour, because of the presence of a strong activator of the protease, the thihydryl compound often affects the quality of the dough, which affects the quality of the dumpling products. In this way, a few old flour or new flour can be placed in the new flour for a period of time so that the thiol group is oxidized to lose its activity. Some of them can also be added with some quality improver, but it will increase the manufacturing cost and not easy to master and control.
3. vegetables: fresh and tender, except for dead leaves, rotting parts and roots, washed with flowing water and then scalded in boiling water. The wholesale of hand dumplings in Ji'nan requires that the vegetables should be heated evenly and must not be over cooked. Then quickly use cold water to reduce the temperature of vegetable products to room temperature in a short time. Drain and strain into granular and squeeze dried vegetables and water.
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