Willow dumplings
By VicentaLakin
The dumplings, also known as the dumplings, are traditional foods of the Chinese people's favorite nature. They are the staple foods and local snacks of the people of the north of China, as well as annual foods. There's a rumour that says, "Big cold, eating dumplings for the rest of the year." The dumplings are more maturely boiled or cooked, fried or evaporated, etc., with their origin in the North-South era. It is a long-standing popular diet that is well received by the general population, which has the adage of “never good dumplings”. At the New Spring Festival, dumplings are more of an indispensable and delicious seed from ancient horns. The original name of the dumplings, "Joe Ear", was first invented by our doctor, San Zhang Chang Jung, and is now over 1800 years old. Willow dumplings and twigs are different shapes, not only to satisfy eyeball needs, but also to open up the appetite。
Recipe Recommendations
- pork 200g
- high-gluten flour 500G
- water 250ml
- mustard 300g
- dried bean curd 1 block
- carrots art. 1
- soy sauce 2g
- salt 1.5G
- fish sauce 5g
- peanut oil 3g
- salty and fresh
- steamed
- several hours
- senior
Steps for Willow dumplings
1
Prepare the material。
2
Cut the carrot into small pieces。
3
Filter the carrot, press harder, filter more dry。
4
Carrot juice in the pot。
5
Since the temperature is difficult to grasp when the juice is hot, it is too hot to dry to warm, when the vegetables and beans are dried to shred。
6
Scratch the cuisine and the beans。
7
battered flour with 210 ml of juice and noodles while pouring juice, in one direction and all the way to the cotton stylish。
8
The face and smooth-to-sludge hands were not sticky, and a piece of wet cloth was covered with 20 minutes of static。
9
The rest of the juice is poured into the pork, mixed with salt, oil and fish truffles, in a single direction, so that the meat can lock the water。
10
You mix the cabbage and the beans into the meat。
11
Take out the noodles for growth strips, cut them into several agents of the same size, and then put some flour together。
12
When each agent is rounded, it is flattened to the ground with a cane, which is then formed into a dumpling skin, and it is best to keep the sides thinner in case the centipede parts are thick and incendiary。
13
Push
14
Hold on tight
15
再Push
16
再Hold on tight，重复以上动作。
17
The end is push and squeeze。
18
Totally tight。
19
When done, the boiler is fertilized, the water boils for five minutes with a small fire and then the water is spread over for five minutes, and if the skin is thicker, it is evaporated。
20
Done
21
Done
22
DoneWillow dumplings Make Tips
The dumpling filling shouldn't be too wet, otherwise the skins will break easily. Also, don't put too much filling in or it will be difficult to wrap, but too little won't be plump and won't look good. The filling ingredients are up to your own taste. Don't throw away the carrots after juicing them; they can be used to make dishes for children.