Cream of seameat dumplings
By VicentaLakin
The traditional dumplings are made of wheat flour, and the difference is to make some changes between high-tweed flour, rich powder, and wheat flour. The dumplings I'm doing today are not flour, but sweet little potatoes. I'm making dumplings out of little taro, and the dumplings are all "spirited" and I've got almost 60 of them, and I've had 20 of them alone。
Recipe Recommendations
- salty and fresh
- cook
- three-quarters of an hour
- simple
Steps for Cream of seameat dumplings
1
The taro is cleaned and placed in a steamer
2
(a) In the steam tank, 100 degrees and 30 minutes; if the taro is cut in half, the time can be reduced; and it is no problem without the usual steam pan, which looks at the size of the taro and the firepower, if the chopsticks are easily thick
3
(b) Handle the materials when they're steamed with taro: the proper amount of pork; the cleanness of herbs; the two-swipe rinsing of the sea rice and the freshness of the water, so that it can be reduced, and the freshness of the water for the sea rice
4
(b) Scratch the well-boiled sea rice, and evenly even the water in the meat
5
And cut the shells and mix them evenly with the meat of the sea, which is salty, so the salt shall be added
6
The steamed taro tears away the skin and crushes the fine taro with a pressurer. Because of the scarcity of the taro, it is necessary to add potato (tato) starch, which contains different amounts of water, so it is necessary to add potato starch on a scale
7
The mud added to the potato starch needs to become a dry and non-dispersible group; I have roughly weighed 470 grammes of raw potato with its skin varnished and decorated, plus potato starch, which weighs 580 grammes, i.e. about 140 grams
8
(a) The covered taro pasta is covered with a skin mask for 20 minutes, and a proper amount of potato starch is sprayed on the lasagna, and the taro noodles grow into strips, cut into even-sized formulations, and become almost as thick as little pellets, with some small sawn teeth on the edges, and they are ready
9
(b) Take a proper amount of pork herring rice and put it on the corset
10
(a) The skin is hard on the fold, because it lacks a stretch, so do not squeez the edges like a wheat dumpling, which will ensure that the platinum will remain open and the soup will remain open; and the tart dumplings will be covered with a protective bag to prevent evaporation
11
(a) Cooking of taro dumplings into a boiler, the criteria for determining whether they are cooked are visual, the dumplings are swollen in drums, the skin is boiled in transparent form, and even when the colour of the material is visible
12
(b) Prepare a bowl of juice when cooking dumplings: a small amount of vinegar, raw onions, onions, a little hot pepper or pepper oil
13
I'LL PUT BOILED TART DUMPLINGS AND SOUP IN THE BOWL. IT'S SOFTER THAN WHEAT DUMPLINGS, AND IT TASTES LIKE Q。Cream of seameat dumplings Make Tips
The amount of potato starch added is not certain, so the amount of potato starch added is not certain, so it can be added on a scale, and it can be rubbing into a stupefy band; the skin will not be as flexible as wheat powder, and the bag will be kept intact, as long as it is assured; 2. When selecting the little tarp, it looks good, there are no visible scars, and the hand is hard and real; and the weight is in the hand, which is more water, which is lighter in the hand and less water in the hand. If cooking is done, the amount of water is greater, and if boiled, the amount of dumpling is less。