Sphinx

By VicentaLakin

Sphinx
WHY DOES THIS RECIPE TODAY SMELL LIKE PARENTS, BECAUSE IT'S MADE TOGETHER BY PARENTS, AND IT'S SMELLY, FRAGRANCED DUMPLINGS THAT BLEND WITH THEIR PARENTS' STRONG LOVE, AND IT TASTES SO GOOD. THIS IS FOR US BEFORE MOM AND DAD CAME HOME, AND EVERY TIME THEY CAME HOME, THEY BOUGHT MORE MEAT, VEGETABLES AND FRUIT, AND STUFFED OUR FRIDGES SO WE COULD GO HOME. DAD SAID HE'D BE HOME SOON AND PUT SOME DUMPLINGS IN THE FRIDGE SO WE COULD EAT. MOM MADE THE DUMPLINGS, DAD PACKED THE DUMPLINGS, I WASHED THE DISHES, BEAR FINISHED THE HOSPITAL, AND WITH DAD THE DUMPLINGS, SO THIS TIME THE DUMPLINGS WERE DONE BY THE FAMILY. THE DUMPLINGS ARE SO THIN THIS TIME, THEY'RE SO TRANSPARENT。

Recipe Recommendations

  • pork stuffing 2 pounds
  • celery 1 kg
  • mushrooms 1 kg
  • dumpling skin
  • shallots appropriate amount
  • Jiang appropriate amount
  • eggs one
  • starch appropriate amount
  • salt appropriate amount
  • soy sauce appropriate amount
  • sesame oil appropriate amount
  • pepper oil appropriate amount
  • chicken essence appropriate amount

Steps for Sphinx

  • Make Sphinx step 0
    1
    Clean up the vegetables。
  • Make Sphinx step 1
    2
    Get ready for meat pies, onions to shreds, ginger to end。
  • Make Sphinx step 2
    3
    Add the spices and eggs and a small amount of starch。
  • Make Sphinx step 3
    4
    Full mixing。
  • Make Sphinx step 4
    5
    Celery and mushrooms are cut and put in salt。
  • Make Sphinx step 5
    6
    Pickle for 20 minutes。
  • Make Sphinx step 6
    7
    Dry the celery mushrooms。
  • Make Sphinx step 7
    8
    Into the meat。
  • Make Sphinx step 8
    9
    Full complication, dumplings will be ready。
  • Make Sphinx step 9
    10
    Dad started packing dumplings。

    • Sphinx Make Tips

    Ingredients: 2 jin of minced pork, 1 jin of celery, 1 jin of shiitake mushrooms, 3.5 jin of dumpling wrappers Side Ingredients: Scallions, ginger, 1 egg, starch Seasonings: Salt, light soy sauce, sesame oil, Sichuan peppercorn oil, chicken essence 1. Mom marinates the vegetables with salt first and then squeezes out the water. This indeed prevents water release and tastes good, but I generally don't use this method, as I feel it causes a loss of some vegetable nutrients. If you share this concern, you don't need to marinate the vegetables in advance, but the moisture in the vegetables must be dried off.

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