Fresh oil dumplings
By VicentaLakin
It's the most traditional popular snack in Shanghai. It's made of fermented fermented rice. It's made of fermented fermented pork. It's only to be sold in town when you're young. It's to be sold, but you don't know how it's made until someone shares it on our food channel, but the steps are not clear, it's fermented. This time you try to ferment with fermentation and get the love of your family. They love to make good food, and they're home-made and decent, and they're after them。
Recipe Recommendations
- glutinous rice flour 300g
- minced pork 200 grams
- oil 300 grams
- yeast 3 grams
- qingshui 230 grams
- salty and fresh
- fried
- several hours
- ordinary
Steps for Fresh oil dumplings
1
Get your food ready
2
The yeast joins the water and mixs it evenly
3
It's pouring into the rice powder
4
It's two hours in the warm, covered with wet cloth, so it's lax
5
The fermented powder pack will dry up and add about 20 grams of fresh water to another 40 grams of tatter. Circle
6
Take a tweezer and crush it with your hands. Meat pie
7
When the tiger closes his mouth, it will be rounded up to the full extent
8
Oil in the pot. Temperature in
9
It's rinsed with a fire to the skin
10
Just turn on the fire, and when the temperature rises, you'll be able to blow it up to the surface
11
It tastes goodFresh oil dumplings Make Tips
1. Finally, when deep-frying, first fry over medium heat until cooked, then fry again until golden brown. Control the oil temperature at the end; if it gets too high, reduce to low heat. Try not to get too close while frying to avoid splatter burns.
2. Wrap the filling tightly; if the filling leaks out during frying, it can easily cause the oil to splatter.