How many ways to eat pickled mustard? How many dishes can mustard be cooked? Food World has teamed up with the People's Government of Fuling District of Chongqing City and Chongqing Fuling Pickled Vegetable Group to hold the first original recipe competition with the theme of pickled mustard in history! A collision between cooking creativity and food standards, a recipe event of delicious creativity and cultural inheritance! Pickled mustard, it is not just a dish, it can play tricks and taste delicious. Let's brainstorm and use our brains to participate in the pickled mustard dish recipe collection competition and use pickled mustard to live in the kitchen!
Event address: www.msj.flzc.com/CookBookList.aspx
Referring to the practice of Cantonese cuisine "Crystal Shrimp Dumplings", I made a slight change and made this emerald pickled mustard meat dumpling. Changing clothes for ordinary steamed dumplings immediately gave me a different feeling ^_^
The combination of New Orleans barbecue sauce and pickled mustard, the collision of Chinese and Western flavors, is crystal clear and beautiful. With a bite, the skin of Q is still very chewy, and your taste buds will definitely have a different experience.
Jade pickled mustard meat dumplings
Recipe Recommendations
- Chengfen 100g
- corn starch 30g
- boiling water 100g
- tenderloin 150g
- New Orleans barbecue ingredients 9g
- slightly spicy
- steamed
- half an hour
- simple
Steps for Jade pickled mustard meat dumplings
1
Wash the pork and chop it into meat paste.
2
Mix well the roast meat and pork ribs soup, pour into the meat paste, stir to high strength, cover with plastic wrap, and refrigerate in the refrigerator for more than 2 hours to ensure the flavor.
3
Cut the pickled mustard into thin dices.
4
Pour the frozen assorted vegetable beans and diced pickled mustard into the meat filling.
5
Stir well into filling and set aside.
6
Mix 10g of corn starch and 100g of orange powder well.
7
Pour about 100g of boiling water.
8
Stir with chopsticks until there is no dry powder, then cover and simmer for 5 minutes.
9
Place the dough from the previous step on the workbench, add the remaining 20g of corn starch little by little, and knead until there is no dry powder at all.
10
If there is lard, add a spoonful of lard to the dough and knead well. Cut 1/4 of the dough from the previous step, knead in 3g of matcha powder, and knead completely without dry powder. Then wake the kneaded dough for 15 minutes.
11
Take the same amount of white dough as the green dough, knead it into long strips, divide the green dough into 2 pieces, knead it into long strips, and place together.
12
Cut into small doses into appropriate size. Pay attention to covering the plastic wrap and not exposing the dough to the air, as the dough will easily develop a dry skin.
13
Roll each dough into a dumpling skin with a thick middle and thin circumference. Wrap in the mixed stuffing and squeeze into raw dumplings.
14
Place it on the carrot slices. If there are no suitable vegetables, apply a layer of oil to the steamer grate and put the dumpling embryo, otherwise the dumpling skin will easily stick. Make water in the pan, bring to a boil, add the raw dumpling embryos, and turn high heat to medium heat for 1 minute for 4 minutes. The time should not be too long, otherwise the dumplings will easily be steamed.Jade pickled mustard meat dumplings Make Tips
1. It is best to prepare fillings that are easy to cook, and not wrap them too large, otherwise they will not be cooked due to the short steaming time. 2. Don't put all the corn starch in at the beginning, and knead it little by little in the later stage. The skin you make is good and will not be easy to break. 3. You can add a little bit of lard or colorless vegetable oil. My house just doesn't have lard or colorless vegetable oil, so I just need to add it. 4. Pour boiling water into the pot and turn off the heat until the dumpling skins become transparent. You can hold your watch. Don't steam for too long, as the dumplings will break.