Pig-greasy dumplings
By VicentaLakin
When we were kids, the oil was planned, and our house was often short of oil. Mom's gonna buy some pigboard oil, or some fat meat, and Dad's gonna make pork oil. The slag became our snacks, and it was so thin and fragrance, and it was so great for us when we were kids. We're not short of oil, we miss the smell of childhood, but we can't eat any more of that oil. Throw it away. I've been through years of material deprivation, and it's too wasteful. Add a little material to make dumplings, enjoying both delicious and psychological comfort。
Recipe Recommendations
- lard residue 90 grams
- eggs
- celery 60 grams
- carrots 130 grams
- Black fungus soaked 50 grams
- dumpling skin 1500 grams
- vegetable oil 30 grams
- white granulated sugar 20 grams
- Flavor Delta virgin stir-fried soy sauce 3 tablespoons
- Flavor Delta Scallion Ginger Cooking Wine 1 tablespoon
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Pig-greasy dumplings
1
Prepare food and sauce: dry blackwood, cold-water hair, go to Ghenti; celery infarction; carrots to pick-up. The dumpling skin is the ready-made dumpling skin sold in the garden。
2
The eggs are scattered, the untidy pan is cooked with about 15 grams of oil。
3
Piggy oil, carrots, celery, and wooden meat grinders were strewn to the ground。
4
In three spoons, Dharma first screeched the fragrance, and at the beginning, not too much sauce, not too salty, so that it could be readjusted。
5
Pour a big spoon of Dalmeon ginger onion, and go get the fragrance。
6
If you don't flatten the pan and add about 15 grams of oil, you'll be cooked with pig oil and vegetables. Vegetables come out of the fire. It's okay。
7
Added to the ripe egg block, the eggs are evenly fried and absorb further moisture from the vegetables. Taste it, it feels a little salty。
8
I wanted dumplings to have a translucent effect, so I thinned them. Put the pie in the dumpling centre and squeeze it on the back side。
9
Squeeze the edge and cut it. It looks better. Or do your usual dumplings。
10
It's only been six to eight minutes。
11
Skinny, salty oil, a little dumpling vinegar. A bite is deliciousPig-greasy dumplings Make Tips
The Southerners do not know the skin, but the market is too thick to buy it back. The slag should not be too dry, otherwise it would be bitter, and oily slags and vegetables would not have to be refuelled when they were made. The way I'm used to this is mature, you can cook the dumplings, the pies are ripe, just steam the skin。