Eating dumplings in the New Year. That is what is necessary, and what is made of dumplings? Each has its own recipe. In our local (river-south-south) sun, radish meat has always been classic, and as people ' s standard of living rises, the ratio of meat to radish is constantly changing, with early years being less radish and later less radish. Carrots are easy to get, mainly in the form of carrots, and people are poor in slow times, and there are few and no options to grow in the winter in their home. It's long gone. New year's dumplings can do whatever they want. We've got a big shed, we've got a bag of sour and seafood, and this year's dumplings, we've got veggies, we've got a small amount of pork, we've got good dumplings, we've got soft skin, we've got a good family. Today's dumpling skin is also hand-made, and it's time to share it with you. The pasta can't be too soft, with a surface water ratio at 2:1, two flours per water, and when it's painted, it's a bit dry, and when it's done, it's almost non-powder, so the dumpling skin tastes better. The reason for this is that the face of the noodles is fully formed, and it is smooth and stretchy. If the pasta is too soft, more flour is needed for the skin, which is attached to the skin of the dumplings, which does not form the face of the face, making it easier to break the skin if the dumplings are cooked and the skin is not well. Details continue to be shared during the steps。
