Pork cucumber dumpling
By VicentaLakin
The northerners are famous for eating dumplings, flying in the sky, crawling on the ground, and not being able to fit. Three-volt weather, hot temperatures, bad stomachs, too greasy or too light diets are not conducive to nutritional absorption and energy supplementation. And the hottest ones are lazy, so the cheapest dumplings often appear on my table. How can you miss this dumpling? Tastes better than cuisine, one sip full of juice. It's like the cucumbers are here today。
Recipe Recommendations
- medium-gluten flour 1000 grams
- Flour with cold water 600 grams
- pork stuffing appropriate amount
- cucumber art. 8
- soy sauce a little
- oyster sauce a little
- green onions half a piece of
- salt appropriate amount
- cold water a little
- sesame oil 20 grams
- salty and fresh
- cook
- an hour
- ordinary
Steps for Pork cucumber dumpling
1
Flour and cold water are mixed into the basin and mixed with chopsticks into dry powder-free flour, lids for 20 minutes and soft and smooth。
2
Meat and cucumbers are ready, and the amount of cucumbers is so small that they can be adapted to their preferences; they are smaller, less juicy and more fragile than the usual cucumber。
3
The cucumbers don't peel, they cut thin slices, then they cut thin strips, and they're coarse, like a lamb string。
4
Cracked ding; ceded dinged less and tasted more granularly than watered with a filamentor。
5
Put the cucumber in the tub, with a little salt, evenly mixed, for a few minutes。
6
Onions, onions, raw smokes, beryllium oil, salt, a little cool water, perfumes, and all that mix。
7
The cucumber cucumbers were wrapped in gauze, which was mixed with the meat before the dumplings were packed。
8
Recombine the fined noodles into long strips, cut into a balanced formulation, and a slightly thick, thin pelvis in the middle。
9
A proper amount of pie is placed on the corset; there are plenty of meat, and it's looser, and it's difficult to wrap it up; and there are lots of meat that can be easily formed。
10
Or pack or squeeze into dumplings。
11
All the dumplings are packed; the dumplings start cooking when they're almost finished, and the time is close enough not to waste。
12
A proper amount of dumplings enter the boiler, from time to time using a spoon to drive the bottom of the sink, and when the dumplings are fully swollen, they are extracted for consumption。
13
Pork cucumber dumplings, a fragrance and a mouth full of juicePork cucumber dumpling Make Tips
One, the cucumber used in the text is a dry cucumber, with its core smaller than the usual green cucumber, with less juice and a softer taste; cutting into particles that preserve cucumber juice to the maximum extent possible and that feel more cucumber fragrance at the time of eating; a small amount of salt to kill water, mixed with meat in front of the dumplings, to prevent it from being killed again; and two, with the usual green cucumber, it is best to separate the cucumber core from the cucumber core, so that it is not placed in the cucumber; three, the amount of meat is adjusted as much as the individual likes; and to highlight the cucumber's fragrance, it is not appropriate to keep it thick。