Sour pork dumplings
By VicentaLakin
It's winter, and every year it smells like winter, and supermarkets and dumpling shops are queuing to buy dumplings and eat dumplings. Yesterday, the media also reported that a dumpling shop sells more than one ton of dumplings a day, and it is clear that the winter can be as deep as human hearts. The practice of eating dog meat in winter is said to have started in Han. It has been said that Han Goo Zu Liu Bang ate the dog roast from winter to the day, and found the taste particularly plentiful. From then on, the practice of winter to dog eating has developed in civil society. In winter and this day, people are eating dog meat, lamb and all kinds of food to feed, in order to have a good omen for the coming year. There's also a legend that colds your ears until winter
Recipe Recommendations
- rear leg of the pig 400
- sauerkraut 400
- green onions 100
- flour 500
- soy sauce appropriate amount
- sesame oil appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- spiced powder appropriate amount
- Jiang appropriate amount
- sour and salty
- cook
- an hour
- ordinary
Steps for Sour pork dumplings
1
Put the flour on the water and the smooth noodles
2
Wrap it in a bag. 20 minutes or more
3
Wash the yogurt, squeeze the water, cut the slices
4
The pig's hind legs are sliced
5
The onion wash cut off the ginger and cut the skin
6
Washing up with the instructions of the dumplings, filling them with various accessories, and putting them in the dumplings, and adding to them oil
7
Put the "separate handle" in the pole at the top of the "security cap" and move it down until it is fixed, so that the clockwise turns to the handle and cuts the food, piles of the food or shreds of it smooth. You can rotate the clockwise in reverse, then the clockwise
8
It'll be cut in a minute
9
Pour the crumbs in the tub with soy sauce and salt chickens and five fragrances
10
Smash it evenly and make it taste good
11
We'll split the waking noodles into little pieces
12
Pumping it with your hands into twigs, twigs, plating
13
Wrap in dumpling shape
14
And the water will burn and the dumplings will be added
15
Until the dumplings float, swell, pick up, sticky sauceSour pork dumplings Make Tips
When mincing meat, adding some beaten egg or oil makes it easier. The meat should be pre-sliced or cut into strips (thumb-sized is best). Fatty meat is slippery and should be cut into smaller pieces. Chopping the meat together with vegetables works better. Pickled vegetables require plenty of oil, so it is best to use meat with a balanced fat-to-lean ratio.