How to make Xiangting dumplings, how to make fragrant dumplings

The steps of Xiangting three fresh dumplings.

The practice of Xiangting three fresh dumplings**11Mix the dough, while beating the water, and when there is a gnocchi, use your hands and smooth, cover with wet gauze and let it rise for 20 minutes.

2.Eggs are fried in oil. Finely chop the shiitake mushrooms, fungus and sea rice.

The practice of Xiangting three fresh dumplings**33Heat the peanut oil and let it cool, add all the ingredients to the pork, stir well, add the dried peanut oil, and stir again.

4.Wash and drain the incense pavilion and cut it into 2 mm pieces for later use.

5.Add the minced meat to all ingredients except the incense pavilion, eggs, and flour and stir well.

6.Before wrapping, add the fragrant pavilion, scrambled eggs and a raw egg and stir well.

The practice of Xiangting three fresh dumplings**77Divide the noodles into long strips, and then knead them into a dough block of about 2 cm.

The practice of Xiangting three fresh dumplings**88Cook until the dumplings swell slightly, then you can eat them out of the pot, and then dip them in vinegar according to your preference.

The practice of Xiangting three fresh dumplings**99Thin skin and large filling, bright color.

The steps of the preparation of the Xiangting dumplings.

1. Finely chop the meat, shrimp and green onions.

2. Blanch enoki mushrooms and chop them.

3. Blanch the spinach and chop it coolly.

4. Cut the water in the incense pavilion to control the moisture.

5. Slide two egg droppers and set aside.

6. Fry the peppercorns in the pot and fry the oil until fragrant.

7. Stir-fry the minced meat and green onion to change color, and add the shrimp.

8. Put the cooking wine and light soy sauce and stir-fry with oil, add salt and thirteen spices, and stir-fry evenly with a little sugar.

9. Stir-fry until fragrant.

10. Chop the incense pavilion and mix all the ingredients together.

11. Add the pickled green onions to wrap.

12. Put the dumplings after the water boils.

Eat dumplings in winter, my family loves to make fennel filling, fennel is warm, not only can adjust the deficiency cold, but also can adjust the cold, when the outside is salty and cold, eating fennel can exude wind cold, it is very suitable for the physique deficiency cold, usually more afraid of cold friends to eat, my daughter-in-law is particularly afraid of cold, often cold hands and feet, so every cold winter, no matter how expensive fennel is, I will often buy back dumplings for my daughter-in-law to eat.

Fennel is as its name suggests, there is a strong fragrance, people who like to eat love to eat, people who don't like it will frown when they smell it, use it to make dumplings, nutritious and delicious, let's see how I do it:

How to make fennel dumplings]:

1.Prepare a large basin of water, add an appropriate amount of salt, stir to dissolve, put in the cleaned fennel seedlings and soak for 15 minutes, soaking in salt water can kill the residual insect eggs in the fennel seedlings, and keep the fennel seedlings green.

2.Chop the pork into minced meat, add an appropriate amount of light soy sauce, cooking wine, salt, oyster sauce, chopped green onion, minced ginger, pepper, and barbecue sauce and stir well, then knock in an egg, pour in an appropriate amount of water several times to stir the meat filling, and put it in the refrigerator to marinate for 10 minutes.

3.and dumpling noodles, knock an egg into 500 grams of flour, add 250 grams of water and 20 grams of cornstarch, stir well, knead into a smooth dough, cover with plastic wrap and let it rise for later use.

4.Then dry the fennel seedlings and cut them into fine pieces, put them into the marinated meat filling, add an appropriate amount of vegetable oil, stir evenly and set aside.

A few words of nagging:1No matter what kind of dumplings are wrapped, adding an egg and an appropriate amount of starch and salt when mixing noodles can make the dumpling skin more tough, and the made dumpling skin is transparent and beautiful.

2.When mixing fennel-stuffed dumplings, do not add spices such as sesame oil and five-spice powder, as this will mask the aroma of fennel itself.

3.When adjusting fennel-stuffed dumplings, adding eggs can lock the moisture and nutrients of the meat without loss, and the dumplings made are delicious and juicy.

4.After adding seasonings to the meat filling, stirring it vigorously, putting it in the refrigerator can make the meat filling solidify when it is cold, and the water will not come out when wrapping, and the cooked dumplings will be juicy.

Wrap the dumplings with some lard.

Particularly fragrant.

A change of heart can hurt.

The two were willing to be unmelancholy.

The three of them are in painful love, and they no longer ask the truth and the truth.