Porridge
By VicentaLakin
The season is supposed to be spring, when you are free to pick up a basket, pick it up carefully, chop it up and mix it in a meat pap, wrap it in a sift, and come home and enjoy the spring. Today's croquettes are covered with dumplings, and it's better to fry. I've learned from a colleague the Northeast dumpling method. Thank you to this girl's love professor
Recipe Recommendations
- Shepherd's purse 160g
- salad oil 2 tablespoons
- minced pork 260g
- salt 5g
- Ginger powder 7g
- soy sauce 10g
- white granulated sugar 10g
- water 60ml
- frying salad oil appropriate amount
- Use water when frying appropriate amount
- salty and fresh
- fried
- an hour
- simple
Steps for Porridge
1
In the meat, salt and ginger and sugar are mixed, and water is added three times in a single direction。
2
After the thawing, two large spoons of salad were added。
3
Combination of the meat with the pickles, 30 minutes in the freezer room。
4
Take a dumpling skin, put it in a proper amount of pie, turn the dumpling skin to fold, and squeeze it in the middle
5
From the right, tie the point at a second of the skin to the point just now. Move
6
The other one-two skins (e.g. open lines) were squeezed in the arrow direction。
7
Squeeze the side of the hammer and do the same on the other side
8
A complete dumpling
9
Lined dumplings
10
The cold pots are oiled, dumplings are laid down, fires are set, the dumplings are boiled out, water (28CM pots, approximately 70 ml) is added to the cover, the tatters are burned to the water, and the boilers are dried up for another two minutes and the pans are made。
11
Bite, thin, thin, soft, fresh。