Cabbage
By VicentaLakin
My hometown likes dumplings every holiday. It's so warm and cozy when hot dumplings come to the table, soft and hot, especially when it's cold. What I'm sharing today is my cabbage varnish, which I have deliberately wrapped up into a big head, so I eat it so thin that I eat it, take a bite of fluid juice, enjoy it, it's a lot of fun. If you eat less, three or four can eat. To make dumplings good, I have the know-how to share with you, and that's the key to fresh dumplings. If you like, try it. Three hundred and fifty-five grams of ketchup, 220 grams of sugar, five grams of sesame oil, one spoon of salt, two grams of soy sauce
Recipe Recommendations
Steps for Cabbage
1
Prepare food。
2
Powder and hot water and a little salt for the dumplings. Flour is important if the dumplings are to taste good. I'm using wheat powder for the goldfish dumplings, which uses high-quality wheat to make dumplings that are natural, which can't be cooked easily, which is not easy to mix with soup and sticky pots, and which tastes scrambling. And when you rub your face, be careful not to use cold water, but rather to use warm water and surfaces, so that the face can spread and be plastic, and if you rub your face, it can be salted and the dumpling skin smoother。
3
It's better to have a wet cloth on it for half an hour, so it's better for the dumplings。
4
In the wake of the noodles, wash the cabbage and purified it, and then cut it down, without suggesting that it be too thin, and that it tastes bad. Add three to five grams of salt to the cabbage, grab it。
5
Five minutes after the pickle, the cabbage starts coming out of the water, and you can squeeze it with your hands and help it out quickly. Then, with their hands, the cabbage was formed into small groups, which squeezed out the moisture。
6
The squeezing of the cabbage is not to fall down, but to be added in parts, I have been added four times, not once, each time to be fully modulated, so that the meat is fully watered. And that's the trick of cabbage fragrance。
7
A little salt, sesame oil, soy sauce, and then cabbage。
8
Slice the noodles into a small potion and then tumble them into dumpling skin。
9
Put the material in the dumpling skin and wrap it into your favorite dumpling shape。
10
A proper amount of water shall be added to the steam pan, a small amount of oil shall be placed on the steambox or on the sheet of oil shall be placed into the steam of the dumpling。
11
It's about 10 minutes to steam and two minutes to suffocate. Touch the dumplings with your hands. The skin doesn't stick。
12
Enjoy