Ice florist
By VicentaLakin
ACTUALLY, I'M A LAZY GUY WHO DOESN'T WANT TO TAKE PICTURES EVERY TIME HE COOKS, AND THERE'S LITTLE BLOG, AND HE'S A FRIEND WHO'S WORRIED THAT IT'S BEEN A LONG TIME SINCE I'VE WRITTEN A BLOG, SO LET'S HAVE A MAIN MEAL TODAY; ICE-FRIED DUMPLINGS -- -- THIS IS OUR HOUSE THAT EATS ONCE A WEEK, AND IT'S DELICIOUS, AND IT'S VERY SIMPLE TO DO IT WITH DUMPLINGS
Recipe Recommendations
- dumpling wrapper
- shrimp 250 grams
- meat 250 grams
- winter bamboo shoots 100 grams
- hazelnut mushroom 50 grams
- shallots 50 grams
- yellow wine appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- egg white a
- starch 20 grams
- water 200 grams
- salty and fresh
- fried
- ten minutes
- simple
Steps for Ice florist
1
Cut all the materials off first, prawns cut off
2
Add all the ingredients, mix more than 20 laps in the direction of the clockwise, and make the pedal
3
Let's not talk about dumplings
4
It's hot in the pot
5
Get the water and the starch fixed
6
The roasted dumplings are arranged in the shape they like, pouring into the fined starch
7
Cover the lid and boil it for five minutes
8
The last step was to make a pot. I forgot to take a picture. Pick a big flat tub, put it on the dumplings, and then pull the pot backIce florist Make Tips
1: One thing to note is that when making these potstickers, you only need to use medium heat the whole time. The heat cannot be too high, or they will burn.
2: Before adding the water-starch mixture, the bottom of the dumplings just needs to be slightly yellow; do not let it get too brown, otherwise it will burn.
3: A water-to-starch ratio of 1:10 is fine. If there is too much starch, the bottom won't turn out crispy and will be sticky.