Cheese dumplings
By VicentaLakin
The dumplings are so generous to us in the North that the skin is the staple food, fresh vegetables and even dried vegetables can be made of dumplings every four seasons. It's New Year's Eve, and it's a dumpling。
Recipe Recommendations
- meat 400 grams
- round eggplant of 2
- medium-gluten flour 800 grams
- chives 8 trees
- vegetable oil 30 grams
- cold water
- soybean paste 80 grams
- soy sauce 30 grams
- oyster sauce 30 grams
- salt 3 grams
Steps for Cheese dumplings
1
(a) All materials are ready: barbed flour with cold water for flour rubbing; pork pie, round eggplant, soy sauce, soy sauce, beryllium oil, salt
2
Flour with cool water is made of more fermented noodles, which are put around half an hour away and softly used
3
The hot pot shall be cool, and the pork shall be roasted into the pot, and the porcelain shall be decorated; and the hot pot shall disperse the pork, because it is corroded
4
(b) Placing soybea, soy sauce, soy sauce, soybean oil in order to increase freshness, saltyness and colour, to even the sauce with the meat pie, to shut down the fire, and to dry it down for later use
5
(b) Scratch the eggplant with a silk glare and complete mixing with 3 grams of salt for 10 minutes
6
Onion cut off
7
And dry the eggplant with the onion's onions, and put it in the saffron
8
(b) Combination of ketchup, which, if it is not salty, can be mixed with salt at a reasonable rate
9
(b) The fined noodles are placed on the board, with a few flour bars to grow, cut into an even-sized agent, and a slightly thick, thin pelvis in the middle
10
(b) Put appropriate amounts on the corset, either by its own hand or by wrapping or squeezing into dumplings, all of which are fat and white, and are ready for “bathing” in a boiler
11
Put dumplings in the boiling pot and boil them all, and then get them out
12
It's more fragrance。Cheese dumplings Make Tips
The eggplant contains a very large amount of water and must be dried with salt and dried with water; and 2. The roasted meat pate, although some of it is scattered, tastes very different from the raw meat plume, although there is no fresh meat, but the smell of sauce and sauce is very plume, which is also very fresh for steaming the buns。