Four-Girl dumplings
By VicentaLakin
dumplings are traditional foods, especially for the northerners, and are the food of a regular home-based meal and a feast for major celebrations. The traditional style of dumplings appears to be somewhat flat, and it is not known which “capable craftsman” created the “four-hair dumplings”, so that the four-hair dumplings of various food items are increasingly present in hotels and at home tables. Let's do it with me today! I've used the most greasy pork pie, so it's not too much for two. Four-hair dumplings can't be boiled, they have to be steamed, which is a bit high for the skin. I used the hot noodles to steam the dumplings, and the hot ones were soft. Hot noodles are a bit of boiling water and noodles, and the noodles are soft, but elasticity is not cool, so they are very demanding for flour. I use the cormorant dumplings for wheat corsets, which are fine white and elastic, evaporated with noodles, not to break, eating with elasticity, dumpling skins and clitoris, which is one of the reasons I like. It was only 100 grams of pork in all, and it was a little small, so I poured some of the dragonfish peanut oil in order to increase the fragrance of the pie. No water-killing cabbage is simply blended into the meat pie, with the immersion of the goldfish peanut oil, and the juice is well sold in the leaves, and it is sweet and tender. So, make a meal, not just a little cooking, but the right food。
Recipe Recommendations
- Wheat core wheat flour for Arowana dumplings 200 grams
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for Four-Girl dumplings
1
Powdered in large bowls for the soles of the goldfish dumplings; boiled water poured into flour for about three minutes at 90 degrees, pouring it down on an irregular basis, mixing it with chopsticks in a form that is dry and dry; and dryed up to disperse most of the heat
2
When the temperature of the powdered group drops to the temperature of its hand, its hands are rubbing, its surface is not smooth and it doesn't matter. After 20 minutes, the longer the noodles are softer and more plastic
3
- 200 grams of pork, cabbage, spinach, carrots, hairy black wood, onion cleaning
4
(a) The meat pap is pouring into soy sauce, beak oil, salt, onions, because there are plenty of meat, so that some vegetable oil, such as goldfish peanut oil or sesame oil, can be added to the fat so that it doesn't taste too much like "fruit"
5
Use a small spoon to blend the sauce completely into the meat pie, not water
6
(b) Distinction of cabbage, carrots and black wood ears with a cooking machine, which can be calibrated to their preferred tastes, and greater by those who prefer particles; each of these spoons is made to decorate their surfaces; and then the three types are mixed into the carcasses, where the cabbage contains more water, where the salt can be killed and absorbed directly by the meat, which is the reason why there is no water
7
The spinach is cut to shreds with a knife, only for decorative purposes, and not in a pap
8
(b) Good hot noodle elasticity is not strong, so the skin should be soft to prevent cracking
9
(a) Take a proper amount of the material and place it in the middle of the skin, with the upper and lower skin squeezing
10
The skins on both sides are also squeezed in the middle, and the centre is squeezed again with its fingers, forming a four-fold petal type
11
(b) Two adjacent petal cores are squeezed together to make the petals more full; four separate vegetables are filled in each petal, each packed in the steam pan
12
An eight-minute evaporation in a fire is free of need; it can be eaten either directly or with pepper oil。
13
Four-hair dumplings are evaporated and soft and flexible。Four-Girl dumplings Make Tips
1. Steam can be used for hot noodles as well as for cold water flounders. The former are soft, even if they are cold, but resilient and elastic; the latter are hot, soft, cold and hard, but flexible, they are cozy and stickier than hot noodles; I use a golden lobster dumpling, which is fine and white, which is radiant, and even if it is evaporated, which is radiant; they are very soft and elastic when they are polished, and they do not shrink when they are painted; they have no leaks in their skins; 2. meat petals are low and they are thin, so some oil is needed to increase the spices, and sesame oil will crush the sweets of carrots, so I put them in the raw oil, because they are branded, they are of high quality, they are fresh, they are less fragrance than normal flowers, and they don't swallow white and carrots, but they are so sweet。