The ratio of dumpling skin and minced fish is not a filling, but a dumpling skin made of fish

That is flour with a little cornstarch and fish wool.

Detailed preparation of fish skin dumplings:

1. Mix the minced water-haired rice, water-haired shiitake mushrooms, chives and minced pork together, add sesame oil, minced ginger, salt and soy sauce to make a filling;

2. Slaughter the catfish, remove the internal organs, take the fish meat from the slices, and chop it into fine minced meat with a knife;

3. The fish paste fell the case, and used dry starch as a face judgment and kneaded into 20 small pieces; Grip matching.

4. Use a small rolling pin to roll out the agent into a dumpling wrapper;

5. Wrap the meat filling in the dumpling skin, seal and knead it into a cockscomb shape;

6. Add water to the pot and boil, put in the dumplings, cook the section over medium heat, and put it in the soup plate;

7. Add 750ml of chicken soup to the pot and bring to a boil, add salt, soy sauce, monosodium glutamate, cooking wine, pour chicken fat, pour it into the soup pot dumplings, and put coriander and seaweed.

The practice of fish skin dumplings is detailed Cuisine and efficacy: Northwest cuisine Qi and blood double supplement recipes Deficiency and health nutrition recipes Malnutrition recipes.

Taste: salty and umami Process: boiled Ingredients for making fish skin dumplings: Ingredients: 300 grams of catfish.

Excipients: 30 grams of dried shrimp, 30 grams of shiitake mushrooms (dry), 100 grams of pork (fat and lean), 50 grams of leeks, 20 grams of starch (broad beans), 10 grams of seaweed (dry).

Seasoning: 4 grams of salt, 1 gram of monosodium glutamate, 5 grams of ginger, 15 grams of sesame oil, 20 grams of coriander, 10 grams of soy sauce, 20 grams of cooking wine, 20 grams of chicken fat Characteristics of fish skin dumplings: the soup is clear and fresh, and the dumplings are tender and refreshing.

Teach you how to make fish skin dumplings and how to make fish skin dumplings to be delicious 1Mix the minced Shuifa sea rice, Shuifa shiitake mushrooms, leeks and minced pork together, add sesame oil, minced ginger, salt and soy sauce to make the filling; 2.The catfish is slaughtered, the internal organs are removed, the fish meat is cleaned from the slices, and the meat is chopped into fine pieces with a knife; 3.

The fish minced fell the case, used dry starch as a dough, and kneaded into 20 pieces; 4.Use a small rolling pin to roll out the agent into dumpling wrappers; 5.The dumplings are wrapped in meat filling and sealed into a cockscomb shape; 6.

Add water to the pot and bring to a boil, put in the dumplings, cook over medium heat and put them in the soup plate; 7.Add 750ml of chicken soup to the pot and bring to a boil, add salt, soy sauce, monosodium glutamate, cooking wine, and chicken fat, pour it into the soup pot dumplings, and put coriander and seaweed. Tips for making fish skin dumplings:

Cover and cook the filling, open the lid and cook the skin, light cold water 1 2 times, cook through the pot, and the texture is fresh and tender.

Tip - Food Restraint:

Catfish: Catfish should not be eaten with beef and sheep fat, beef liver, venison, wild boar, pheasant, and Chinese medicine nepeta.

Starch (broad beans): Broad beans should not be eaten with snails.

Dace hail with meat stove search, lean pork, shrimp, leek, tender Xun source finger, white sesame seeds, fine flour, soup, etc.

200 grams of dace meat, 100 grams of pork, 3 green onions, appropriate amount of starch, appropriate amount of salt, a little oil, a little sugar.

Today, I would like to introduce a new food product that is not amazing, but it is amazing - Chaozhou fish skin dumplings.

The dumpling skin of Chaozhou fish skin dumplings is generally made of seafood raw materials, scrape out the fish meat with a knife, put it on the cutting board, remove the fish bones and tendons, and then use a knife to press and pat it into a fish minced fish, put it in a wooden basin and add an appropriate amount of monosodium glutamate and refined salt to mix well into a block, sprinkle the bottom with potato flour, grind the fish paste with a rolling stick, and cut it into a triangular fish dumpling skin with a knife.

Dumpling skin is not fish skin, it is better than fish skin. The skin color is transparent and slightly pink, light and thin, and full of strength. The filling of the fish skin dumplings is minced with red meat and white meat, stir-fried with minced fish, minced green onions, minced dried shrimp, water chestnuts, sesame oil and fish sauce, mixed well, and rolled into a dumpling shape with dumpling skin and filling.

Fish skin dumplings are not dumplings, they are better than dumplings. Not only is it smooth and resistant to cooking, but it also has its own fish and shrimp umami, and it does not lose the flavor of fragrant meat, and the dumpling skin is also more tough and energetic than the dough. The fresh fragrance of the fish skin dumplings, one bite into the throat, fresh as if just fished out of the sea, fragrant like a spring breeze with fragrance on the face, dark fragrance lingering.

When you eat such a delicious fish skin dumpling, you don't dare to cheer loudly, let alone tell anyone, for fear that the whole world will be jealous of you.

But Xiao Zhen is not afraid! No, it's all widely advertised. Foodies who are not afraid of others' jealousy and still live a better life, come to our house to eat Chaozhou fish skin dumplings, so that others are envious and jealous!