Cream egg dumplings
By VicentaLakin
Eating dumplings in the New Year. That is what is necessary, and what is made of dumplings? Each has its own recipe. In our local (river-south-south) sun, radish meat has always been classic, and as people ' s standard of living rises, the ratio of meat to radish is constantly changing, with early years being less radish and later less radish. Carrots are easy to get, mainly in the form of carrots, and people are poor in slow times, and there are few and no options to grow in the winter in their home. It's long gone. New year's dumplings can do whatever they want. We've got a big shed, we've got a bag of sour and seafood, and this year's dumplings, we've got veggies, we've got a small amount of pork, we've got good dumplings, we've got soft skin, we've got a good family. Today's dumpling skin is also hand-made, and it's time to share it with you. The pasta can't be too soft, with a surface water ratio at 2:1, two flours per water, and when it's painted, it's a bit dry, and when it's done, it's almost non-powder, so the dumpling skin tastes better. The reason for this is that the face of the noodles is fully formed, and it is smooth and stretchy. If the pasta is too soft, more flour is needed for the skin, which is attached to the skin of the dumplings, which does not form the face of the face, making it easier to break the skin if the dumplings are cooked and the skin is not well. Details continue to be shared during the steps。
Recipe Recommendations
- flour 500 grams
- qingshui 250 grams
- leek appropriate amount
- pork appropriate amount
- garlic yellow appropriate amount
- Flammulina velutipes appropriate amount
- eggs appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
- white pepper appropriate amount
- soy sauce appropriate amount
- salty and fresh
- cook
- an hour
- simple
Steps for Cream egg dumplings
1
The pre-cleaning of cauliflowers, garlic and butter, with dumplings, mainly veggies, and the “water out” of the platinum when packed is a more annoying problem, starting with raw materials to control the water, in addition to the later plying techniques. The pasta needs to be prepared early because it has a smaller volume of water, when it is hard, when it is formed, when it becomes soft, at least two hours before it is formed, when it is covered with a spare film, and two to three times during the period. It's about to be a good time。
2
The following is a detailed production process of the material, with eggs scattered and cooked, with chopsticks to the extent possible, which are then placed on the board。
3
Garlic, golden mushrooms, cauliflowers are shredded, with the largest amounts of cauliflowers, a small pile of garlic, and a large amount of golden mushrooms。
4
Sesame oil is evenly mixed. Attention, here's a smooth mix of sesame oil and no other sauce. First oil can lock herbs and garlic, and then salt is not too quick to “water”. It's so beautiful, it's so much like sesame oil, it's a little bigger, and it's really good. This year, about 200 grams of pork pail were added to the bellies, pork pail was treated, salted wine and raw and white pepper were mixed, requiring a small amount of high soup or water to be mixed into a meat pail, and finally mixed with the vegetables, even with the proper amount of salt. Pork pie can be replaced with shrimp. It's delicious。
5
It's a nice, big, big, flat, big, big, big, big, big, big, big, big, big, thin, fine, fine, fine, fine, fine, small, small, small, flat, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big. What needs to be noted is that a good pasta does not need to be folded。
6
And then we're gonna turn the small pasta into dumplings。
7
Hard-faced pelts, which are almost free of handpowder, are thick in the middle of the edge of the twigs, are well prepared and tastes particularly good。
8
Pack the dumplings in your own way. The pretzels are more loose, more difficult to wrap than the meat dumplings, and want to put some more。
9
You can wrap it up like this。
10
While cooking dumplings, the water opens the dumplings, the cover boils the water, then the cover boils the water, then the dumplings are cooked twice. You can enjoy it with the sauce you like。