A fish dumpling
By VicentaLakin
Today, dumplings are a variety of materials, but fish dumplings are still a feature of the Sea. As the representative of the dumplings of the Sea of Ui, it has the characteristics of a thick skin and a juicy tooth. There are two phrases that fill a bowl. The Weihai people seem to have a special connection to the mackerel, and we only know the Sea's native gill. Every year, following the windfall of the valley, large numbers of platinum are amassed off the coast of the Sea, which is a good time for a large number of fresh spring plumes to come on the market. At this hour, Mom always likes to pack fish dumplings with fresh fish. Mom said that the crawfish dumplings had to be filled with more than a pound of fish, which was very fresh, and the face of the dumplings had to be softened, the skin had to be bigger, the dumplings had to be boiled out, the thin skins had to be filled with large fishballs full of white and green. So the fresh fish, the lubricated meat, the fragrance of herbs are fully integrated, the smell of fresh spices, the juice of slugs, as if there was fresh soup coming out of the corner of the mouth, and there was no limit。
Recipe Recommendations
- salty and fresh
- cook
- half an hour
- senior
Steps for A fish dumpling
1
1. Be ready for flour, first with cold water and egg purification, and then rub it in a smooth pasta, and then cover it for 20 minutes。
2
2. After cleaning up the internal organs, the platinum is followed by two pieces of fish, which are slashed through the bone, and which are brought up on both sides。
3
Three or so pieces of fish are cut to the ground, and five flowers to the ground。
4
4. Fish and five flowers mixed together with wine and white pepper。
5
5. A bowl of onion onions added to the salt and made with water in one direction。
6
Six, a bowl of pretzels poured into the bubble, with water coming in one direction. The same way to add milk。
7
7. Add egg purifiers and perfumes and continue in one direction。
8
8. Combination with shredded beryllows, with a good face made into a pot of dumplings, wrapped in a good dumpling。
9
9. Water in the pot and half a large onion boiled and boiled in dumplings。A fish dumpling Make Tips
1. Choose larger mackerel; the fresher, the better.
2. Use only the fish meat, not the skin, otherwise it will taste fishy.
3. Chop the large fillets into small pieces; do not chop them too fine directly. The filling is mainly mixed using chopsticks; stir vigorously in one direction until the fish meat becomes a fine paste.
4. Do not use too much chive, otherwise it will affect the texture of the fish dumplings.
5. Authentic mackerel dumplings use only white fish meat, but for health reasons, I used pork belly, which also provides a good texture.
6. Do not add scallions and ginger directly into the filling; instead, soak them in clear water beforehand to make scallion-ginger water.
7. This quantity is enough for a family of three for one meal; one mackerel is sufficient. If you need to make more dumplings, you can scale up the ingredients proportionally.