Goldfish steamed dumplings
By VicentaLakin
Recipe Recommendations
- meat 200g
- little radish 100g
- lotus seed 100g
- Chengfen 200g
- flour 100g
- carrots appropriate amount
- June fresh soy sauce appropriate amount
- Steamed buns and dumpling ingredients appropriate amount
- green onions appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for Goldfish steamed dumplings
1
Prepare the ingredients.
2
Wash the radish, freeze it and melt it to get the red juice of the radish skin to dye the flour, and soak the lotus seeds in advance.
3
Bring the squeezed radish juice to a boil.
4
Mix the two flours, pour in radish water while hot, and knead by hand until smooth dough is smooth. Wake up for a while.
5
Squeeze the radish dry as much as possible, and cut it into the ground with the green onions.
6
Mix with meat filling, add appropriate amount of soy sauce, salt, and dumpling ingredients, mix well, and leave for a while until fully seasoned.
7
Cook the soaked lotus seeds.
8
Divide the awakened dough into evenly sized pieces.
9
Roll it into a round piece and place a little meat filling on the front end.
10
Hold it in the middle.
11
Put two evenly sized lotus seeds in front of you and squeeze them tightly.
12
Hold the back tightly and make three strokes to make a fish tail.
13
Finally, use a knife to press out the vertical tail pattern, slice the carrot, and place the goldfish dumplings on the carrot slices (anti-stick).
14
Pour into the pan and steam for 15-20 minutes until cooked.Goldfish steamed dumplings Make Tips
I haven't tried to see if the color will fade directly when boiled. If possible, there is no need to freeze it.