The taste and shape of dumplings are the most important, do you care about the shape of dumplings wh

My identity as a diner (favorite dumplings) tells you: the taste of dumplings is the most important, and you won't wrap it into a bun if the shape is not good, and then you can learn it, parents, elders, will, I don't deny that the shape is also very important, the shape is good, maybe the guests will eat more. Recommendations:

1 When eating dumplings, give the guests a bowl of dumpling soup, (it is best to make it yourself, it has a taste), it is easy to digest, and the service is in place, and the guests will like your service. 2 Dumpling wrappers can be made with vegetable juice, juice and noodles, so that the dumplings will be colored and appetizing. 3. Diversification of products, fried dumplings, pot stickers, and siu mai.

4 Mix a little pickles, cucumbers, boiled peanuts, celery, chili peppers or something (it is best to give it as a gift, of course, the amount is not too large, you can control it yourself.) The Chinese like to take advantage, but the wool is out of the sheep, and he is willing to do it. 5 Breakfast.

In the morning, it is best to make a little porridge, a little pickles, buy an electric cake pot to make a little pie, make some breakfast, and make a little money, mainly to promote yourself and advertise.

It must be the taste of three, there is a saying that the middle is useless, dozens of fingers are beautiful on the outside but not good on the inside, if I go to a restaurant to eat dumplings, very good-looking, I think there will be a little appetite, but a taste, not delicious, I swear never to go to that store again, disappointed.

Taste is more important than shape, no matter how beautiful the dumpling wrap is, there will be no repeat customers without good taste.

As long as it tastes good. Generally, the shape of the dumplings will change after cooking.

Dumplings are shaped in the shape of a crescent or horn.

Dumplings are derived from the ancient slots. Formerly known as "Jiao'er", it is an ancient traditional noodle dish of the Han nationality, which has a history of more than 1,800 years. It is Zhang Zhongjing, a native doctor of Dengzhou in Nanyang, during the Eastern Han Dynasty of China.

It was first invented as a medicinal liter ruler clear. It is a traditional specialty food loved by the Chinese, also known as dumplings, which is the staple food and local snack of northern China, and is also the food before the New Year.

There is a folk song called "Big cold and small cold, eat dumplings for the New Year." "Dumplings are mostly boiled with dough stuffing.

There are bobo dumplings, clam dumplings, fish-shaped dumplings, and so on.

1. Bobo dumplings.

Take a dumpling wrapper in the palm of your hand, put in an appropriate amount of stuffing, fold the dumpling wrapper in half and seal it into a semicircle, pinch the edge of the dumpling with your index finger slightly past your thumb, push the dumpling wrapper forward slightly and push it forward, and repeat the fold and push it straight to the top of the right end to let go, so that a Bobo dumpling is completed.

2. Clam dumplings.

Put one dumpling wrapper in the palm of your hand, put in an appropriate amount of filling, fold the dumpling wrapper in half and fold both sides inward. Pinch the folded edge firmly, and pinch the folded mouth on both sides, pinch the right top corner with the thumb of the right hand, pinch it thin, press the thinner top down, and continue to press down to form a twisted edge pattern until a clam-shaped dumpling appears at the left end.

3. Fish-shaped dumplings.

Make a fist with your left hand, stretch out your thumb and index finger naturally, take a dumpling wrapper and put it in the filling, fold the dumpling wrapper in half, fold one side inward about 1-2cm, pinch it tightly and then fold it inward 1-2cm, pinch it tightly and repeat it until the other side, and finally close the tail slightly upwards and pinch it firmly.

Pork green onions, sauerkraut, leek pork, egg carrots, tofu vermicelli, egg carrot dumplings are nutritious, eggs can supplement the protein in our body, and carrots can supplement the vitamins needed by the human body.

The dumplings I have eaten are cabbage filling, pork filling, and leek filling, but I personally prefer the leek-filled dumplings because they feel more to my appetite and are more chewy.

I've eaten preserved egg dumplings, leek dumplings, shepherd's cabbage dumplings, shrimp dumplings, tofu and chive dumplings because they are so delicious and have a rich texture.

Egg stuffing with leeks, stuffing with lamb and carrots, stuffing with pork and green onions, stuffing with pork cabbage, stuffing with pork fennel, these are all dumplings I've eaten.

Pork cabbage filling, pork and green onion filling, pork leek filling, garlic filling, egg carrot filling, mutton carrot filling.

From the perspective of nutrition, the combination of meat and vegetables is conducive to the balanced absorption of various nutrients; The combination of a variety of ingredients satisfies the taste enjoyment of the eater; In addition, the filling is finely chopped, which is conducive to digestion. In terms of the nutritional value of dumplings, as well as its traditional culture and special symbolic meaning, it is considered a "national food".

Dumplings are not only a delicacy in China, but also contain the culture of the Chinese nation, which is a delicious snack for every family, and a must-have food on the night of the Chinese New Year's Eve, expressing people's yearning and appeal for a better life.

Dumplings evolved from ravioli. In the course of its long development, there are many names, and in ancient times, there were names such as "prison pills", "flat food", "dumpling bait" and "powder horn". During the Three Kingdoms period, it was called "crescent wonton", during the Northern and Southern Dynasties, it was called "wonton", in the Tang Dynasty, it was called "glaive-shaped wonton", in the Song Dynasty, it was called "slot", and in the Yuan Dynasty and Ming Dynasty, it was called "flat food"; In the Qing Dynasty, it was called "dumplings".

Dumplings originated in the Eastern Han Dynasty and were pioneered by Zhang Zhongjing, a native of Dengzhou, Henan Province, in the Eastern Han Dynasty. At that time, dumplings were medicinal, and Zhang Zhongjing wrapped some cold-dispelling herbs on the dough to treat diseases (mutton, pepper, etc.) to avoid chilblains on the ears of patients.