Scrambling
By VicentaLakin
It tastes like spring, especially when you're young, and it feels like spring. Thinking about going out that day and digging it up, who knows what to do, a bag of friends, especially nice. The first thing I thought about was a dumpling. That's how mom made it when she was a kid. It was delicious。
Recipe Recommendations
- dumpling flour appropriate amount
- Shepherd's purse appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- minced meat appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- sesame oil appropriate amount
Steps for Scrambling
1
Material charts
2
Put 400 grams of flour in the basin, evenly mixed with open water, colder weather and full-hot noodles。
3
Scratch your face into a smooth horde with wet cloth. (It'll be easier to rub them in groups, and then rub them
4
Scrambling the salsa and small quantities of ginger onions in the meat。
5
The water is boiled, the water is wide, the water is boiled and salted and then put on the scab。
6
Change the color and get the water out。
7
Squeeze the extra water when it's cold enough not to burn, and cut it to pieces。
8
Refuel the salt after the bowl, and it's the same as the last meat。
9
The tattered noodles are split into little agents and tumbled into dumplings。
10
Start packing. Whatever you want。
11
I'll pack the willow dumplings。
12
Put it in the cage box, water on the pot, fire for 15 minutes, okay。Scrambling Make Tips
Scalded dough is relatively soft and pliable; the steamed dumplings appear semi-transparent, looking very attractive and delicious. In very hot weather, you can use half-scalded dough. Affected by the temperature, in winter, even fully scalded dough won't reach the full degree of being scalded. Shepherd's purse is very fresh; use seasonings like ginger and scallions sparingly to avoid masking its fragrance. The meat filling needs to be seasoned in advance and mixed with the vegetables before wrapping.