Three fresh dumplings
By VicentaLakin
The old saying, "Down wife, down face." For the `modern', it is really necessary to put it in place, and the pasta made so hard that it is chewing, smelling and putting in place. I'm afraid of making pasta, especially dessert, and I don't know anything. But I know that the pasta must be made with a lot of energy, so that it can be processed. The dumplings are a seemingly simple, but complex pasta, and there's a little talk about the skin and the pie. The process of wrapping dumplings is complicated and the natural taste is excellent, and otherwise the middle- and out-of-the-centers will not be allowed to “joy one another”. Like to eat dumplings, but I can't always wrap them. The dumplings are talking about the "smuggets" and this seemingly simple pasta makes me very confused. There's a lot of squares about fresh dumplings, and everyone has a lot of people's tricks, and I'm just a normal practice, sort of a "false three." Now, we're going to wrap it up with a three fresh dumpling, and we're going to send it out while we're doing it. My formula is: a dumpling of crumbs, prawns or dry beaks, wooden ears, eggs (eggs are oiled into golden eggs). It takes more than 30 minutes for two cold water and noodles, and for the nice ones. When it's done, you have to rub your face so that it's smooth, no bubbles and no creeps. The three dots are to be oiled, evenly mixed and then transferred to the salt, to prevent overloading. Four dumplings shall be made as thin, as thick as possible and as thick as possible. Five packs of dumplings have to be done: less squeezing, less squeezing。
Recipe Recommendations
- flour appropriate amount
- eggs appropriate amount
- leek appropriate amount
- scallops appropriate amount
- black fungus appropriate amount
- refined salt appropriate amount
- vegetable oil appropriate amount
- pepper appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Three fresh dumplings
1
Dry flour and swarms of pasta are in reserve, cauliflowers are washed with water, mussels and dry beverages with bubble hair。
2
The eggs were croaked into a clean bowl, and a little bit of salt was soaked into loose egg fluid。
3
Vegetable oil pours into the pot, and when the oil heats up, the pepper comes out。
4
The oil pan pours into egg fluid, the little fire flips。
5
Until the eggs are made of golden particles。
6
Scrambled with a knife。
7
Good black-haired ears, cut with a knife。
8
Take the bubbling dry beaks and crush them with a knife。
9
Scrambled herbs, dry Bethes, black wood, and eggs in clean tubs, pouring into prepared vegetable oil。
10
After full mixing, a proper amount of salt is spilled (which is put in multiple times to make it easier to taste)。
11
Scratch it to the surface。
12
Take a little noodle and then cut it into a noodle。
13
Put the noodles into dumplings and wrap them in dumplings。
14
Squeeze it into a small, thin, big dumpling。
15
Put the wrapped dumplings down into the boiler, boil them up and get cold water, start again and the dumpling drums rise and float。Three fresh dumplings Make Tips
1. To make dumplings with thin skins and generous fillings, knead the dough evenly until it is elastic, ensuring the surface is smooth, free of bubbles, and without lumps. When wrapping, pinch small pleats and keep them to a minimum.
2. Soak black fungus and dried scallops in advance. Remove the tendons and impurities from the dried scallops, then crush them into shreds with a knife.
3. When mixing the vegetable filling, add the oil first and stir well before adding the fine salt in batches; this will minimize water release from the filling.