Celery dumplings
By VicentaLakin
A husband likes dumplings, he usually buys dumplings directly, and he takes the time of the weekend. It's good to have soft, resilient, unbreakable dumplings made of their own skins, and to have them fixed by their own weight and size. The formula is 40 for two。
Recipe Recommendations
- pork belly 450g
- celery 160g
- salt 3g
- soy sauce 10g
- oyster sauce 10g
- cooking wine 10g
- white sugar 2g
- Jiang 1 block
- onion 1
- Fresh mushrooms 3 flowers
- sesame oil 5g
- vegetable oil 10g
- medium-gluten flour 300g
- warm water 140g
- chili powder 20g
- salty and fresh
- cook
- an hour
- senior
Steps for Celery dumplings
1
Spray。
2
Food ready。
3
The celery picks up celery leaves and sets a small amount of salt in shredded leaves for 1-2 minutes to prevent too much moisture from being packed。
4
The pickled celery is dry with its hands, and in the bowl of meat, the celery is 80% dry, too dry, and the meat is woody。
5
Vegetable oil, when it's hot as soon as it's smoked, is put on fire to 50% cool (otherwise, the meat will be cooked, but not completely cooled) and the scent of the spice will be released。
6
Add ginger paste, onions, mushroom shredding, raw smoke, wine, pelican oil, salt。
7
The chopsticks are quickly and evenly mixed in one direction, and the fragrance oil continues to be geled。
8
The flour is filled with water, which is about 50-60 degrees in winter, and just in the summer with the same temperature. It's so soft out of the face, so soft. The initial grouping will take place without the pursuit of smooth and dry powder, so that as much as possible the dry powder can be put into the mask, covering the film to prevent the evaporation of the water and awakening for 15-30 minutes。
9
Scratch the face like a scrunch, push it with the palms, push it hard. Scratch it into dry powder (if it's very difficult to rub it in a little bit of water on the palm, never fill it with too much water) and continue to cover it for the first 10 minutes。
10
The nicest face continues to rub, the smoother it gets, the more it can be made in about 10 minutes, the more time it can wake up and rub it again, the more it gets, the thiner it gets。
11
A small group of noodles, divided into 12 grams, formed into thin dumplings in the middle。
12
Put it in a meat pap that binds the edge。
13
Squeezing with thumbs and index fingeres。
14
Open dumplings can just boil cold water twice。Celery dumplings Make Tips
One, the pasta is 45:100 enough, not more than 48:100, and it looks like it's hard to integrate powder, if only to wake up. The ratio of meat and pastry is 2:1. Three, pork is better with a thin face, and I use a flower. Four: celery squeezes too dry, so it's good to get a little juice out. Too wet and dry can affect the taste! Five, if the corset is not good, it's fine enough to add a tan, but not with an old one! It's not too salty! 6 and the juice from the vegetables should not be poured out, and used to make the noodles, and it's good and nutritious! 7 and the time is better in advance and platinum, wrap it with a membranes, at least three hours or one night, and the dumplings that are made will be juicy。