Big meat dumplings
By VicentaLakin
The dumplings have always been the most beautiful food in the mind。
Recipe Recommendations
- pork belly 500G
- flour 500G
- leek 400g
- eggs one
- salt 13g
- pepper 3g
- pepper powder 3g
- white sugar 3g
- MSG 5g
- soy sauce 10g
- soy sauce 5g
- water 200g
- sesame oil 10g
- onion ginger appropriate amount
- salty and fresh
- cook
- an hour
- ordinary
Steps for Big meat dumplings
1
500 g for the front leg to cut the skin and add a proper amount of ginger。
2
Cut it into mud。
3
the cut meat is placed in the basin with salt, sugar, odor, pepper powder, pepper powder, raw, old and 200g cool water。
4
Quickly stir up in one direction, add another egg, evenly。
5
The herring is washed clean and the dry water is cut to shreds, mixed with perfume。
6
And we'll mix the herbs and the meat. That's how the meat can be separated, with only the oil locked in the vegetables and no salt。
7
The face of the dumplings should be softer, and when it's made up, it'll wake up again and again and become like you like it。
8
There's plenty of water to boil the dumplings so they're fresh and resilient。
9
The finished product。Big meat dumplings Make Tips
1. A pound of meat can add four or two or a half pounds of water to stir up and stick. 2. The amount of vegetables must not exceed the amount of meat, the dry water must be cut to shreds, the perfume must be tuned, the water must be locked and no salt should be released. That's how good dumplings don't come out. 3. The amount of water to boil dumplings is large and there is no need to order water during the cooking process。