pan paste
By VicentaLakin
The pot paste is a well-known traditional Chinese roasted pate, which is a small food. The bottom is dark yellow, soft, soft skin, fragrance. The shapes of the pot stickers vary from place to place, usually from long dumplings to place, and may be adapted to seasons for different vegetables。
Recipe Recommendations
- flour 200 grams
- pork stuffing 150 grams
- leek 100 grams
- green onions 15 grams
- ginger 5 grams
- soy sauce 5 ml
- yellow wine 10 ml
- chicken essence 2 grams
- white pepper 1 gram
- spiced powder 1 gram
- sesame oil appropriate amount
- edible oil appropriate amount
- warm water 125 ml
- qingshui appropriate amount
- salty and fresh
- fried
- an hour
- senior
Steps for pan paste
1
Food wash, ready。
2
Add warm water to flour in order to make it dry。
3
Scratch it with your hands, cover it, and set it for half an hour。
4
Yellow, onions, ginger cut。
5
A proper amount of salt, 50 ml of clean water is added to the meat pie to stir up the stickyness。
6
Onions of ginger paste, salt, pepper powder, vanilla, soy sauce, chicken and yellow wine, perfume, etc。
7
Put it in good yellow, keep it shattering。
8
We're gonna make loose noodles。
9
Cut into a flat-faced, flat-touched, round skin。
10
Cut into a flat-faced, flat-touched, round skin。
11
Take the appropriate amount of meat on the skin。
12
Hold on to it with your hands, show the pie on both ends, wrap it up one by one。
13
The frying pan is oily, it's hot, it's sticky, it's covered。
14
After a minute of fire, a small amount of water is cooked, covered。
15
Keep cooking for two minutes, and make a little fresh water。
16
It'll be two or three minutes before it evaporates。
17
Out of the pot, pallet。pan paste Make Tips
1. The pot shall be stubbleed with a flat pan, with a little oil, and the pot shall be set up in an integrated manner, one by one, and shall be ploughed evenly, preferably with a small-mouthed pot, so that it may penetrate the bottom of the pan. Cover the pan and burn it for two or three minutes. Two, three more minutes, water again. It's a little oily. There are many who do not know the difference between pot paste and dumplings, and they are the same, and in some places they are even called frying dumplings, but the way they are made is essentially different. The biggest difference between frying dumplings and pot paste is that it needs to be cooked first, or cooked first, but in any case the process cannot be reduced to cooking (in fact, in many places the dumplings are made directly, without the process of cooking). And the frying of dumplings is a success, and the frying of pot paste is only for frying, and never for cooking with water, during which time it is necessary to constantly turn the pot and open it up, which is the biggest difference between the frying of pot and the sticker。