Three fresh dumplings
By VicentaLakin
The dumplings, also known as water dumplings, are one of China's ancient and traditional pasta foods, which originated in the city of China, more than 1,800 years ago. The dumplings are popular among the Chinese people. They are an annual food for spring festivals in most parts of the northern part of the country, and in many provinces and cities they are used to eating dumplings in winter. People in Tianjin used to say, "It's not as comfortable as it is upside down, it's not as good as dumplings. "It's enough for the Tinjin people to love dumplings. Here we share a way to keep the herb from coming out of the water, which is to use perfume to lock the water in the pie and then put salt in the end, so that there will be no extra water in the last basin。
Recipe Recommendations
- leek 600 grams
- pork 200 grams
- shrimp 100 grams
- eggs three
- dumpling flour appropriate amount
- sesame oil appropriate amount
- corn oil appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- spinach juice appropriate amount
- jam a little
Steps for Three fresh dumplings
1
I'll draw a plate with jam。
2
Squeeze the spinach juice with a juicer。
3
Wake up for an hour with spinach juice and dumpling powder and noodles. And it's an hour to wake up。
4
Shrimp smelt for 10 minutes。
5
The pickles are ready and cleaned。
6
Two eggs made and cut with shovels。
7
The pork and eggs and shrimp, which are cut off, are mixed with platinum oil, a little pepper powder, and mixed in one direction。
8
Put it in cauliflower, a raw egg to mix。
9
It'll be mixed with perfume and finally salt. That's the key to keeping herbs out of water. Because the water was locked up with oil。
10
We can rub the noodles, split the agent, skin。
11
Pack the dumplings, cover them with a shampoo, and avoid killing them。
12
Once the water's out, a small spoon of salt, a boiled dumpling, a well-cooked casserole, and then two pots。
13
Eat dumplings