Sixian dumplings

Mix the stuffing, prepare one celery, one leek, and half a catty of shrimp (I bought fresh sea shrimp. That's the good thing about being close to the sea. The shrimp I peel myself is particularly fresh) Eggs (put a small spoon of salt, which is used for seasoning. A small spoon, not a spoon) stir-fry three for later use. When frying, use chopsticks to stir quickly and it will naturally become small dicks. Dice the celery, mix it with salt and water, not too dry. Chop the leeks and cut them as small as possible, dice the shrimp, mix the four ingredients together, and add a little salt. Because the celery has been marinated with salt, you don't need to put a lot of salt. It is recommended for beginners to add salt while tasting. A little ginger powder, a little pepper powder, a little soy sauce, a little MSG or chicken essence, mix well.

Pawing dough. This step has generally not been under my control since my mother came. My mother thinks that the noodles I made are too soft and undelicious, so she usually goes into it herself. This process is relatively simple. Add water to the right noodles and add it little by little, otherwise it will go wrong. Put them together and knead the noodles smoothly. The more times you knead the noodles, the stronger the noodles will be. I usually mix the noodles intermittently for an hour, and my mother can finish it in half an hour at most. A master is a master.

Rolling skin is a technical job. Only when the thickness is moderate can it taste delicious. After cooking, the skin will not break. In view of the fact that I am very ugly making dumplings now, I am a typical toddler in Han Dynasty. At first, I made them in a crescent shape. Later, I felt that the dumplings made by my grandfather were fast and beautiful. I followed suit and failed, and then I couldn't use my own method. I was used to it, so I would just be responsible for rolling the dough in the future and leave the wrapping work to others. Nowadays, supermarkets sell ready-made dumpling skins. Students who are afraid of mixing noodles can buy ready-made dumplings. As long as the stuffing is mixed, the taste will not be bad, but the taste may be a little worse.

Rolling skin is a technical job. You must master the strength and have a moderate thickness. In view of the fact that I am very ugly making dumplings now, I am a typical toddler in Han Dynasty. At first, I made them in a crescent shape. Later, I felt that the dumplings made by my grandfather were fast and beautiful. I followed suit and failed, and then I couldn't use my own method. I was used to it, so I would just be responsible for rolling the dough in the future and leave the wrapping work to others. Nowadays, supermarkets sell ready-made dumpling skins. Students who are afraid of mixing noodles can buy ready-made dumplings. As long as the stuffing is mixed, the taste will not be bad, but the taste may be a little worse.

Dumplings must be rolled three times before they are delicious. There is also a saying at home that putting a section of green onions in the pot tastes good and does not easily break the skin. You can try it. When…Dang dang... It's going out beautifully, and there's rice with broken skin... The taste is very delicious, and the aroma of celery properly hides the faint smell of leeks. The leeks also appropriately freshen the shrimp... In addition, the eggs have a little Q feeling, and the taste and taste are quite good. Personally, they feel better than the traditional three delicacies. Hard-working sisters, give it a try.