How to make dumpling wrappers from fish

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.

Ingredients: 1 piece of seaweed, 2 eggs, 6 fish skin dumplings, 1 piece of ginger, appropriate amount of salt, appropriate amount of peanut oil.

1. Soak the seaweed in water for about five minutes, and then wash it after another trip to the water.

2. Add ginger slices to boil, then put in the fish skin dumplings, cook for about 2 minutes, then add seaweed, and drop a little peanut oil.

3. After adding the seaweed, the water boils for five minutes, add the eggs, and open them slightly with chopsticks to let the egg whites break up.

4. Finally, add a little salt to eat, delicious and nutritious.

Fish skin dumplings are made of Yellow River catfish as raw materials, minced meat, mushrooms, etc., this dish soup is clear and fresh, the dumplings are tender and refreshing, and it is a regional characteristic of the famous food. 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.

Net catfish meat 300 g.

Salt 7 g. 30 grams of water hair sea rice.

Grams of monosodium glutamate. 75 grams of shiitake mushrooms.

5 grams of minced ginger.

100 g minced meat.

30 grams of sesame oil.

Leek 50 g.

75 g of dry starch.

30 grams of coriander.

10 grams of soy sauce.

10 grams of seaweed.

20 g of cooking wine.

30 grams of chicken fat.

How to make it: 1.Cut the sea rice, shiitake mushrooms, leeks into minced pieces and minced meat, add sesame oil, minced ginger, salt, and sauce sleeves to make the filling;

2.The fish meat is chopped into fine mushrooms with a knife, and it is smashed on the case, used for starch to make a dough, kneaded into 20 agents, rolled into dumpling skin with a small rolling pin, wrapped in meat filling, sealed and pinched into a cockscomb shape;

3.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;

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

Menu features. Fish skin dumplings, dumplings wrapped in fish skin, are delicious. 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.

The nutritional value of fish skin is very high. The nutritional value and nourishing effect of fish skin are similar to those of other meat skins, but the cholesterol and fat content are the lowest. There are many ways to eat fish skin, and the most popular one is cold fish skin.

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.

Fish skin dumplings are made of Yellow River catfish as raw materials, minced meat and shiitake mushrooms as auxiliary materials. Fish skin dumplings are clear soup and fresh flavor, dumplings are tender and refreshing, and they are the characteristic traditional famous food in Lanzhou. The Yellow River catfish is also known as bearded Bichan catfish, fat fish, catfish, sticky fish, raw larvae, and ray.

It is characterized by the absence of scales all over the body, the mucus on the surface of the body, the flat head and broad mouth, and the upper and lower jaws with four whiskers. <

Fish skin dumplings are made of Huang Chengxiangchen river catfish as raw materials, minced meat and shiitake mushrooms as auxiliary materials. Fish skin dumplings are clear soup and fresh flavor, dumplings are tender and refreshing, and they are the characteristic traditional famous food in Lanzhou. The Yellow River catfish is also known as bearded catfish, feast sail fat fish, catfish, sticky fish, raw larvae, and ray.

It is characterized by the absence of scales all over the body, the mucus on the surface of the body, the flat head and broad mouth, and the upper and lower jaws with four whiskers.

The raw materials for making fish skin dumplings are dace meat, wide sen lean pork, shrimp, leeks, tender xun, white sesame seeds, fine flour, and soup. Fish skin dumplings are a traditional characteristic snack of Chaozhou, which is a delicacy in which dace meat and fine flour are kneaded and ground to make a thin skin, and other ingredients are mixed well to make a filling, wrapped into a dumpling-like shape, and cooked in a boiled soup. <

The raw materials for making fish skin dumplings include dace meat, lean pork, shrimp, leeks, tender xun, white sesame seeds, fine flour, and soup. Fish skin dumplings are the traditional special snacks of Chaozhou, which is a delicacy in which dace meat and high-quality flour are kneaded evenly and thinly made into a skin, and other ingredients are mixed with other ingredients to make a filling, wrapped into a dumpling-like shape, and cooked in the boiled soup.