In Sichuan, dumplings are only used as snacks, so the stuffing is mostly made of meat, and the production is much more meticulous. It is paired with special good soups and seasonings to complement each other and complement each other. In the past, there were many stalls selling dumplings in Chengdu, among which "Zhong Dumplings" were the most famous. This was because of their thin skin, tender fillings and delicious taste.
Xiao Xiao Zhong dumplings taste like Sichuan people's rural love complex.
Zhong dumplings
Recipe Recommendations
- pork stuffing appropriate amount
- dumpling skin appropriate amount
- red oil appropriate amount
- soy sauce appropriate amount
- minced garlic appropriate amount
- medium spice
- cook
- half an hour
- ordinary
Steps for Zhong dumplings
1
Put brown sugar and soy sauce into the pan in a ratio of 1:1, add a pinch of cumin, 1 piece of fragrant leaf, and 2 pieces of star anise, and continue to boil over low heat.
2
Cook for about 20 minutes, turn off the heat and set aside.
3
Chop the meat into meat paste and set aside.
4
Add 1 teaspoon of soy sauce, oyster sauce, sesame oil, 1/3 teaspoon of salt, and chicken powder to the meat paste, and mix well.
5
Use a juicer to beat the onions and ginger into onion and ginger water, add them to the meat filling in portions, and stir vigorously in the same direction.
6
making a plurality of green dumplings.
7
Remove from the pan and add water to boil, add in green dumplings and cook.
8
Remove and place in a bowl.
9
Add red oil, red soy sauce, mashed garlic, and shredded green onion and serve.Zhong dumplings Make Tips
1. The secret preparation of compound red soy sauce is the key to taste, and its preparation method is the secret of the success of bell dumplings. 2. Although bell dumplings are heavy on red oil, they do not belong to the "red oil flavor" in terms of taste, but belong to the "garlic flavor" type; the two flavors have similarities, but they are very different.