dumplings recipe
VicentaLakin
As they say, 15 months ago are old, and we have to eat dumplings in the New Year. In the 30th year, you must eat the first year of the year. The first five eats the dumplings, the seventh eats the dumplings, and the fifth eats the dumplings after the last year. On the night of New Year's Eve, we'll cook soup in the morning, go out and watch a live folk show, have a bar at noon, and then at night we'll have the most lavish dumplings, a family reunion, happiness. This is a beautiful three-spleen dumpling that is made every New Year's Eve by my mother, who makes a pumpkin for gold and a white for silver. And put the dumplings into a circular dumpling skin, and bend the edges of the dumplings towards the middle, and bind the sides of the dumplings into a strangling form. Three fresh dumplings are our most famous dumplings in Weihai, and we like to use good pickles and skinned shrimp, together with some pork, and folded up in thin and juicy
VicentaLakin
When I was a kid, my mother liked to use radish and oil scum. Tofu and eggs were made, and in previous years my dumplings had several kinds of casseroles, and this year they were in a special situation, with only one casserole, because they had been ill and had not purchased properly. There are good green carrots and present meat in the house, and they are used to make them, their methods of operation have been improved, and the radish is used instead of boiled and squeezed and made. It's an unexpected discovery, and it tastes better than cooked radish. This year's dumplings are done by me alone, like bean buns, from face to cover to bag, all by myself. The workload is still considerable. Skin material: Flour water (part of which is extracted from a radish, containing small quantities of salt) dumpling material: pork and radish and garlic onions: salt and platinum fragrance on a platinum porridge. 2. The water and fresh water of the pickled carrots and the formation of the noodles. Three, because of the size of the face, it is divided into three parts, which are so awake that it is easy to rub. It's important that the face is smooth and smooth in the process of cycling the face, and it must be smooth in order to taste the dumpling skin. They're all wiped out. Six, put in the basin with wet cloth. 7. During this period, the material can be prepared and the face will be rinsed again, with a good sense of hand and a smooth surface. Show me a map. And then you'll be able to split up. Pumping process one, pig meat three and seven, which is the right proportion, and I'm looking at the piping, and the salt-coated spice powder and the platinum oil. 2. Green carrots are washed, skins are removed, and silks are graved with fine scratches. 3. Salted on. This step actually took place before the surface, so that the water extracted could be used in the surface. Four, get the radish out of the water and prepare the garlic. 5. The radish was cut with a few blades and then placed in the kitchen. 6 with small quantities of water broken. 7. Leach the water, add eight or more parts to the pre-mixed meat pies, and stir it along one side, so that it is fully even. Before we start packing dumplings, we mix the vegetables with the meat. Pumping dumplings Step 1: Scraped face tissues into small agents, 2 and tungsten skins. Three, wrapped in dumplings by their own means. Four, full dumplings, looking attractive. Five. All right, wait till the night starts cooking。
