Seam line dumplings
By VicentaLakin
The cosmopolitan sauerkraut is a local specialty that tastes beautifully and is well nourished by the people of the coastal areas. Algae, a seaweed of high edible and health-care value, is called algae and is harvested before and after spring。
Recipe Recommendations
- flour appropriate amount
- Haima line appropriate amount
- Chinese cabbage appropriate amount
- pork appropriate amount
- Hymie appropriate amount
- leek appropriate amount
- peanut oil appropriate amount
- sesame oil appropriate amount
- cooking wine appropriate amount
- oyster sauce appropriate amount
- salt appropriate amount
- water appropriate amount
- salty and fresh
- cook
- an hour
- ordinary
Steps for Seam line dumplings
1
A proper amount of flour is placed in the container with water and mixed to the point where there is no dry flour, and then, after 20 minutes of waking up with a rough surface, the face of the face continues to be smooth for 20 minutes。
2
The sea omelet line was washed clean of impurities and dried up, the pork was washed clean and cut into a small stubble, and the sea rice was put in the bowl to wash the water and dry the water. Insert a suitable quantity of peanut oil, salt, wine, beryllium oil and perfume in a container。
3
Smuggle it evenly。
4
The cabbage takes leaves to clean up the leachate and cuts them into large pieces, inserts a little salt in the dishing machine and picks the picky leaves and washes them over and over。
5
Then the cabbage will be squeezed dry and the herb ends will be mixed in the container。
6
The plank lays out dry flour to pick up a nice piece of pasta, sprouts the strips into even-sized noodles, rounded and flattened into dumplings, and puts a full amount of material in the middle of the dumplings。
7
Squeeze it into dumplings。
8
The boiler is boiled with water and the dumplings are easily dispersed to prevent binding。
9
When boiled, cold water caps are boiled again (repeat this step)。
10
Cooking to the belly of dumplings and drumming can shut the fire。
11
Pick up the dumplings and get into the dry water. Let's get to the top of the tongue