Three fresh dumplings

1

The herbs are washed and dried in the ventilation。

2

Flour and a soft and moderate pasta are covered with a cover of spares。

3

Fresh shrimp peels out shrimp shells and removes shrimp intestines。

4

Shrimp meat is cut into wine, and 0.5 tea spoons of salt are smelt。

5

the eggs were bludgeoned into egg fluids, 10 g of oil was poured into the frying pan and then poured into egg fluids, and the little fire made eggs of eggs。

6

Scrambled cranches. Leach drying reduces dumplings' water。

7

Eggs are broken, shrimp is poured into herbs. The remaining oil, the remaining salt, is mixed。

8

The nice face is made of small pots and thin dumplings. A small spoon was used to dig up the well-designed dumplings and place them in the middle of the dumpling skin。

9

Put your left hand on the dumpling skin and hold it in the middle of the dumpling skin。

10

Keep the left corner of the dumpling skin close to the mouth of the left hand. The left thumb and the index finger press the left side of the dumpling skin. The rest of his left finger is held at the bottom of the dumpling。

11

The right thumb and left finger presses the right side of the dumpling skin, while the rest of the right hand holds the left hand from the outside。

12

While the thumbs were pushing hard, the rest of the fingers were squeezed in the middle and the dumplings were drummed out。

13

Packed dumplings。

14

The method of cooking dumplings: pouring water into the boiler and putting dumplings into the boiler when it burns。

15

When the dumplings fall, the spoon is pushed forward at the bottom and gently in one direction along the edge of the pot, preventing the dumplings from sitting on the bottom of the pot. When the dumplings are spread out with a spoon, the top of the pot is boiled with a fire, and if the fire is small, the boiler takes a long time, and the dumplings sit on the bottom of the pot, which can easily cause the dumpling skin to break。

16

When boiled, a glass of cold water is poured into it, as it is said, “deep water”, the purpose of which is to increase the interval between the boiling of water and to make the dumpling fully ripe. Pushing dumplings again along the edge of the pot with spoons, covering the top of the pot and cooking with little fire。

17

When the water is boiled, the pan covers open, the fire boils for a few minutes, and when the belly of the dumplings becomes obese, the dumplings are ripe from inside to out. Getting dumplings with a leak can be quick enough. Oh, don't forget, put some vinegar on it。

The method of cooking dumplings: pouring water into the boiler and putting dumplings into the boiler when it burns. 1. When the dumplings fall, the spoon is directed towards the bottom and the dumplings are gently pushed in one direction along the edge of the pot, which prevents the dumplings from sitting on the bottom of the pot. When the dumplings are spread out with a spoon, the pot is covered with two, the hood is boiled with a fire, and if the fire is small, the boiler takes a long time and the dumplings sit on the bottom of the pot, which can easily cause the dumpling skin to break. When boiled, a glass of cold water is poured into it, as it is said, “deep water”, the purpose of which is to increase the interval between the boiling of water and to make the dumpling fully ripe. Pushing dumplings again along the edge of the pot with spoons, covering the top of the pot and cooking with little fire. When the water boils, opens the ceiling, boils in the fire for a few minutes, and when the dumpling's stomach becomes “fat”, it means that the dumpling is ripe from inside to out。