Formula:
1. Filling: rapeseed oil, pork, soy sauce, soy sauce, ginger, sugar, monosodium glutamate, flour, starch, onions, soy sauce, frozen bone soup
2. Skin ingredients: flour, salt, water for dumplings
Process flow:
1. Filling preparation: Frozen the bone soup in a cold storage for more than 4 hours until it is formed. The pork is ground and glued, and then added with all the auxiliary materials to make the filling.
2. Making of skin materials: Put flour, salt, and water into a dough mixer to make dough, use a dough press to roll into a dough sheet of about 2mm, and use a mold to cut into round dumpling skins.
3. Packaging and forming: Hand-made packaging. The ratio of skin to stuffing is 9:11
4. Quick-freezing: Put it into a steel plate (pay attention to laying plastic cloth on the steel plate) and pass through the quick-freezing line.
5. Storage: The quick-frozen products are stored in a low-temperature warehouse at-18℃.
Li Fuji Dumplings with Soup
Recipe Recommendations
- front meat appropriate amount
- Dumpling powder appropriate amount
- pepper appropriate amount
- aniseed appropriate amount
- broth appropriate amount
Steps for Li Fuji Dumplings with Soup
1
1. Select the meat before picking and chop it into thin pieces. 2. Add pepper water and feed the stock.
2
1. Season the prepared meat paste and make it into dumplings with the secret soup. 2. Put boiling water in the pan and boil it, and then pour cold water three times in turn to serve the pan. 3.. When eating, be careful not to burn the delicious and refreshing soup inside.3
Mix dough: 5-15 degrees of water, the ratio of flour to water is 10:4, then wake up for 20 minutes, roll it into skin; then wrap the meat filling and the secret soup pieces together; under boiling water, the dumplings are beaten repeatedly with cold water three times, and then it can be taken out of the pan;4
When eating, bite open a corner first to absorb the soup.(Li Fuji Dumplings with Soup) is characterized by its fragrance and delicious, refreshing but not greasy!5
The dumplings should be immediately placed into quick-freezing equipment, and then sealed in bags after quick-freezing.