♪ Pork dumplings ♪
By VicentaLakin
Pork dumplings are a special food, the main materials of which are porridges, pork, flour, etc. They are unique, nutritionally rich and appropriate for all。
Recipe Recommendations
- flour appropriate amount
- Muzha japonica appropriate amount
- pork appropriate amount
- leek appropriate amount
- peanut oil appropriate amount
- sesame oil appropriate amount
- oyster sauce appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- water appropriate amount
- salty and fresh
- cook
- an hour
- ordinary
Steps for ♪ Pork dumplings ♪
1
Take a proper amount of flour and mix it with water on one side of the container until there is no dry flour, and then turn it into a rough surface and rub it again for 20 minutes to keep the surface smooth for 10 minutes。
2
The fresh mountains are ready to wash and boil. A few drops of vegetable oil were released into the mountain water for three minutes, cold water was extracted and 10 hours was immersed in the bitterness of the mountain, during which time the water was changed several times, and the immersed plume was squeezed into dry water, and it was cut to shreds。
3
The scrawny pork is cleaned up and scraped into a container, each with a proper amount of peanut oil, wine, raw pump, platinum oil, salt and fragrance mixed with chopsticks。
4
The bellies are washed clean and cut to shreds and are placed in a pickled meat-meal container together with the chopping of the hills。
5
Just mix it evenly again, so the sprayed dumplings are ready。
6
The plank lays a layer of dry flour to pick up a small waffle of fresh pasta, sprung up into a flat-sized noodle and stomped into dumpling skins, with enough material in the middle。
7
Squeeze it into dumplings。
8
The dumplings are boiled and packed with water, which is easily dispersed from the back of the spoon to prevent the adhesion, and the lid is boiled to the point of cooling。
9
Repeat the last step to boil up to the belly of the dumplings and to make a drum, which is usually cooked twice in cold water with two boilers cooked。