Sea-sanding dumplings
By VicentaLakin
Every year after the rise of the pyrotechnic in September, it is truly a great pleasure to have fresh seafood on the shore every day, and as the sea cools, the taste of seafood becomes less and less. This season's shrimp can be bought alive, and the scalloped out of the boat in the morning, and the scalloped out of the sea that day, which is so young and fresh, whether it's steamed and fried or covered with dumplings, is delicious. Today we'll share with you this fresh-browed sea tumble dumpling. Zenium
Recipe Recommendations
- flour 600 grams
- seawater shrimp half a catty
- diced scallop half a catty
- short-legged octopus 2 two
- leek half a catty
- pork half a catty
- onion two
- Jiang a
- pepper a small handful
- baking soda
- peanut oil 50g
- sesame oil 20g
- salt 6G
- soy sauce a tablespoon
- steamed fish oyster sauce a tablespoon
- white pepper a little
- chicken essence a little
- salty and fresh
- cook
- several hours
- ordinary
Steps for Sea-sanding dumplings
1
Once the shell goes to the shrimp line, washes it, cuts it to the right size, and doesn't have to cut it; stings it with salt and washes it with asphalt; and washes it with legs and teeth, changes the knife and sizes. The three platinums are placed with pork, with a proper amount of salt, raw smoke, steamed fish oil, ginger pepper onions (onions of ginger cuters and peppers with warm water for a few minutes), white pepper powder, chicken twirling with hands many times, meat grafted with water and glue, and refilled with a small amount of peanut oil. Pickles must be made one to two hours in advance。
2
The apricot is washed and then fined, and can be cut into a large cabbage leaf to increase the palate, adding one to two grams of small soda, and then smoothed with peanut oil and sesame oil, and then with a little salt and chicken. It's a three-bit meat dumpling. It's a flat mix. A little soda in the cauliflower to keep it green。
3
Pack up half-time in the state。
4
Flour is sifted, with appropriate amounts of clean water and conglomerates, and after 20 minutes of awakening it is smooth to the surface without sticky hands. Then they lined up, they split into little agents, and they flattened, and then they flattened into dumplings。
5
Put a proper amount of pie in the middle of the dumpling skin and press it down with a spoon or piece of bamboo。
6
Then turn the dumplings against each other and squeeze them。
7
Big dumplings are done in sequence。
8
When the water boils, it boils and pours into half a bowl of water, three times after which the dumpling floats on the surface, with a spoon under pressure and the dumpling is ripe。
9
Get the plate out with a leak。
10
Take a bite, dumpling juice, mouthfuls of sea Jane, sweets with fresh seafood in herbs。