Spicy dumplings
By VicentaLakin
Sour spicy dumplings, added to Xinjiang's scent, and the Xinjiang people love peppers and tomatoes. There's chili in Korean cabbage, it's long and it tastes sour, and tomatoes are sour. The sour vegetables are also those that northerners love in winter. The soup in Xinjiang must be sour, with dry chili, with tomatoes and tomato sauce, and some vinegar before coming out. And the people of Xinjiang (Xinjiang) prefer pasta, and dumplings are one of the required pasta. The most distinctive, sour spicy foods have sour sauerkraut chords, which are made of national friends and goat meat. My sour spicy hot pot, which brings together both the sour spicy taste and pasta, which make both staple foods and cooking foods, is a good cook. Hot cabbage is now a popular food, and people can taste it almost everywhere. Hot cabbage cleans the stomach and promotes protein decomposition and absorption in the stomach。
Recipe Recommendations
- spicy cabbage appropriate amount
- Korean chili sauce appropriate amount
- chicken soup appropriate amount
- mutton rolls appropriate amount
- Flammulina velutipes appropriate amount
- dumplings appropriate amount
- spinach appropriate amount
- black fungus appropriate amount
- fish ball appropriate amount
- sweet potato balls appropriate amount
- tofu appropriate amount
- vegetable oil appropriate amount
- green onions appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- hot and sour
- cook
- an hour
- ordinary
Steps for Spicy dumplings
1
Food products: chili chicken soup, Korean chili sauce dumplings, tofu self-cooked macchiladas, porridge onions, ginger acne onions, lambloaf
2
Cut the tofu
3
We'll get it out of the water
4
Scratch and end of the leg, pepper cut
5
Hot cabbage slice
6
Gin, mushroom, spinach
7
Take out the dumplings
8
The hot pot oil will be added to the ginger garlic chili ring
9
And then he goes down to the spicy cabbage
10
With Korean pepper sauce
11
Add chicken soup and mix it evenly
12
The fire opened, and the tofu dumplings of red potato dumplings, and so forthSpicy dumplings Make Tips
It is best to use the kimchi brine for the soup, and do not use too much chicken stock. Add salt when blanching the tofu so it won't break easily and will absorb the flavor better. You must buy Korean kimchi because it has been fermented for a longer time; also, bagged kimchi contains plenty of kimchi juice, and that original juice is the best seasoning for cooking. The smaller the dumplings, the better. Fermented kimchi is sour and spicy, so the more you use, the better the flavor.