The meat dumplings

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(b) Cut the piece of pork with a proper amount of perfume and soy sauce, evenly mixed in the same direction, and covered with membranes for more than two hours

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(b) Dry water control when the herring is cleaned

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(b) When the cauliflower is cut, a large spoon of peanut oil is added, so that it is evenly mixed, so that every crumb is covered with oil

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(b) Scratch after mulch and scrap

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Gradually add cold water to flour, with chopsticks starting with snowflakes

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(b) A single, even-living, pasta, which is rougher at this time; the longer it is, the better it is, at least an hour

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During the awakening period, the noodles were opened two to three times

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When you wake up, the face of the face is very smooth and spacious。

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(a) Put the meat pie, the wooden ear and the herbs in a big bowl, in the direction of the previously mixed meat pie, evenly mixed

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(b) Add a proper amount of salt, a proper amount of chicken and a small amount of sugar, which will remain evenly mixed in the direction where they were mixed

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The well-mixed dumplings are in a very sticky state, and they hold them up. If water comes out, they fail。

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Wake up and flatten the face

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Cut the next one

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(b) Scratch a thin circle

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Equalizing the agent

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Press it as a tortilla

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Scrambling into dumpling skins — qualified dumplings should be rule-shaped, thin, thick, with a small dot in the middle; it doesn't matter if they don't learn at first sight, and even if they're made of “provincial maps”, they can be packed in。

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As for what it looks like, it's a lot more than that. My favorite is this bending eyebrow shape or semi-lunar dumpling, which makes the dumpling more evenly distributed and tastes evenly, so that not all meatballs, but all skins

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The water shall be wide, and when the water boils down to the appropriate amount of dumplings, the dumplings shall immediately be gravitated to the bottom along the side of the pot, so that the bottom of the pan may not be covered with the top

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When the dumpling rises and boils, it sets in an appropriate amount of cold water, covers it, waits for it to boil again, and sets three times into cold water, a “three points” method of traditional cooking of dumplings

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(b) The opening of the custard for two or three minutes after the last boiling of water

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The dumplings are out

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One more。

(1) Choose Chinese chives you can trust; it is said that pesticide residues are high and hard to control, so buy organic chives from the supermarket. Washed chives must be drained thoroughly to avoid bringing too much water into the filling; mix the chopped chives with oil first. This is called "oil sealing," which prevents the chives from releasing too much water upon contact with salt. (2) It is best to chop the meat filling yourself; do not buy ready-made mince. Think about it: if it were you, would you grind the best meat into mince to sell? All-lean meat is not tasty; it is best to have some fat. The chopped meat filling must be marinated in advance with sesame oil and high-quality soy sauce; it is a must! This is an unspoken secret—but I am sharing it today! (3) When mixing the filling, pay attention to always stirring in the same direction, whether adding oil, salt, chicken seasoning... remember, always the same direction; add the chicken seasoning last. (4) Knead the dough with cold water. The ratio of flour to water is 2:1, meaning 500g of flour plus 250g of water. If you want the dough to be softer, add a little more water. The kneaded dough must rest fully and thoroughly; it is best to knead it again halfway through to give the dough some strength so you can roll out dumpling wrappers that won't break easily when boiled. As for how to roll out thin and even wrappers, "practice makes perfect"—just do it more. (5) Use seasonings as little as possible; five-spice powder, Sichuan pepper powder, and so on will mask the fragrance of the chives. The natural pungent aroma of the chives is enough to remove the raw smell of the meat, so green onion and ginger are not necessary. (6) Should you add water to the meat filling? Usually, making buns and dumplings requires beating some water into the meat filling to make it soft and smooth, but I never add water when making chive dumplings because chives contain a lot of moisture and cannot be squeezed dry, so the meat filling does not need water added. (7) After eating chives, be careful not to catch a chill: first, do not go out immediately, especially when it is windy; second, do not get greedy for cold things, so do not eat cold drinks, drink cold water, or drink tea immediately. Many people experience discomfort like heartburn or stomach bloating after eating chives; actually, this is mostly caused by catching cold wind or drinking tea. As long as you do not have a particularly weak stomach, you can avoid this by paying a little attention.