Pan-fried Chinese toon and minced pork
By AliyaBarrows
Ingredients: salt,spinach,toona sinensis,chrysanthemum,ginger,flour,seafood soy sauce,shisanxiang,minced pork,mature oil
Recipe Recommendations
- toona sinensis half a catty
- minced pork 8 two
- flour appropriate amount
- chrysanthemum appropriate amount
- ginger appropriate amount
- spinach appropriate amount
- seafood soy sauce appropriate amount
- salt appropriate amount
- shisanxiang appropriate amount
- mature oil appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Pan-fried Chinese toon and minced pork
1
Juice the spinach and mix it with flour to form a hard dough. Let stand for more than 30 minutes
2
Wash the Chinese toon and blanch it with hot water for 1 minute
3
Remove the scalded Chinese toon, control the water, and chop it into pieces
4
Stir the minced Chinese toon and pork meat paste with seasoning in one direction and add strength.
5
Roll the awakened dough into a long strip
6
Squeeze into equal sized doses
7
Roll the dough into a round skin
8
Take appropriate amount of stuffing and place it on the dumpling skin
9
Seal the dumpling skin and knead it into your favorite shape
10
Preheat the electric cake pan and pour appropriate amount of cooking oil
11
Arrange the wrapped dumplings on the cake pan
12
Add water until the bottom of the dumpling changes color and then go through the middle of the dumpling. When the juice is all cooked and the dumplings make a crackling sound, the pan is readyPan-fried Chinese toon and minced pork Make Tips
A proper amount of starch can be put into the water added during the frying process, so that connected flakes will appear at the bottom of the frying pan. You can wrap more at a time, freeze the rest for 2 hours, put it in fresh-keeping bags, and use it next time. Take it out directly from the refrigerator when you get up in the morning. You don't need to defrost it, just use a baking pan to make pan cakes or cook dumplings. The taste is just as delicious and convenient and time-saving.