Beginners get started with zero knowledge and carefully arrange the steps hand-in-hand
Before starting the food, let's introduce the origin and variety of sea urchin knowledge, know yourself and know the other party to win the battle [sun]:
Beautiful Dalian, 39 degrees north latitude, a famous tourist city, surrounded by the sea on three sides is famous for its delicious cold water seafood.
There are 414 species of marine organisms in 172 families, and there are many kinds of economic organisms such as fish, shrimp, shellfish and algae, as well as rare organisms in the ocean, coastal and islands, and the resources are large, especially the sea treasures enjoy a good reputation at home and abroad.
Today, we will only take one of the "sea urchins" (Dalian local also known as: prickly pot) to talk about ☛ how to choose ingredients to make sea urchin dumplings!
01. Material selection
You may not know very well, in fact, sea urchins are divided into several varieties, Dalian market is basically three: in order of preciousness, it is divided into horse manure gall> purple sea urchin > yellow sea urchin
(1) Horse manure gallbladder: the head of the top sea urchin, the surface of horse manure sea urchin is dark green, with long thorns of five or six millimeters, which looks like sun-dried horse manure from a distance. But its taste is against the sky, not only sweet and lubricated, but also rich in cholesterol, making the taste more abundant and smooth in the mouth. Because of its low production, it is rare and more precious on the market, and is known as "yellow diamond".
Shaped like horse manure, it looks like an "ugly duckling"
The meat is delicate and plump, and the taste is excellent
(2) Purple sea urchin: the shell is purple or purple black, the spines are long, each petal is complete, melts in the mouth, with the salty aroma of seawater, the gallbladder valve is also thicker and fuller, the entrance is very satisfying, and the aftertaste is sweet. The price of purple sea urchin is also not cheap, and the price is also nearly 100 yuan a piece for general seafood restaurants, which is very precious.
The purple sea urchin is a little larger and purple and black
The meat is equally tender
(3) Yellow sea urchin: This belongs to the common domestic mass sea urchin, as the name suggests, the whole body is yellow, the thorn is long, and it is common on the market. The taste is also very good, large, the price is very close to the people, generally cheap when 10 yuan a piece, I often buy.
Yellowing throughout
The meat quality is also very good
This time, we don't have to pay so much attention to the selection of materials, it is not suitable to buckle the gall, firstly, it is too tired and hurts people, and secondly, the wallet is not so harmful to money! [Laughing and crying]
So how do you get bile? In fact, there are two types of products sold on the market: salt water immersion and wooden boxing: [Think]
Sea urchins soaked in salt water are usually packed in plastic boxes or bags. Soak the sea urchin box or fill the bag with seawater. This packaging method is original, and although it has a slight impact on the taste of sea urchins, it is acceptable. The sea urchins eaten in Japanese restaurants are generally packed in wooden boxes, and the sea urchins are soaked in water with food-grade alum for tens of minutes and then put into wooden boxes one by one, the color is good-looking and expensive, suitable for restaurants, we don't need to.
Today we will use the bagged sea urchin sent by a friend, saying that it is a black sea urchin, there is meat left, and we can't tell [cover face]
Large package
The meat is poured out like this, and it has been mashed for the filling
02. Production
The reason why I went to such great lengths to explain the selection of sea urchin materials is because the importance of materials is very important for seafood cuisine! Next time, I will make a fresh buckle, and today I will continue to make sea urchin dumplings with ingredients that everyone can buy[heart]
(1) And filling, and filling is simple, willing to put meat meat, not willing to put meat you put some leeks or pork skin jelly can be, to ensure that you can burst juice, you must have fat or pork skin jelly, and then lard is also OK. For more juicy and tender, you can put some egg whites. Stir it hard, don't stop, stir it [than heart]
(2) Buy skins, friends who are willing to roll their own skins can make their own, I am a zero-based tutorial, so you take 6 yuan to buy 40 skins back, and buy that kind of high-grade leather for 6 yuan. I have bought all the experience, and I can calculate that 6 yuan is about 9 taels, and there are 40 skins.
(3) Prepare the silicone panel, a pinch of flour, a bowl of water, filling, noodles, I like to use this silicone stuff (don't get me wrong [spread hands]), he has a large area, and it doesn't take up a place to roll up after use! Particularly convenient [powerful]
(4) Stuffing enough, don't be provincial, be atmospheric to yourself!
(5) Pinch from the periphery to the middle, tap, squeeze the filling in, don't be afraid to squeeze bad, it can't be broken. After closing the edges, finally the two hands together to pinch and strengthen it.
(6) Wrap and dip a little flour to prevent the bottom from sticking, look, dumplings that can stand up are good dumplings
(7) A large family, neat, only beautiful [surprise]
(8) Under the pot to boil, put enough water in advance to boil, put in the dumplings, the spatula to catch up, don't stick to the pot, cook until the dumplings float up and you can fish it out [sun]
03. Savor sea urchin dumplings
It's time to taste again, and I'm serious about eating [Sun] [Sun]
The rich and fatty dumplings are coming, be sure to serve them while they are hot [lick the screen]
Those who like heavy flavors are served with garlic sauce, and those who like to clear their mouths can use Zhenjiang balsamic vinegar [Chinese like]
Quickly clamped up, looked really tender and delicious, busy for a long time, no longer eat hara and fall to the ground... [Sticking out your tongue]
A mouthful of popping juice, the color of the juice is bright yellow, it feels a bit like the oil water from crab yellow.
One bite after another, can't stop, cool picture to offer [force]
After eating a full 20, this time it was satisfied, and it felt like coming to the beach 假️️️. [Sun] [Floating Cloud] [Proud]
04. Share a summary
A simple and delicious sea urchin dumpling is shared with everyone [Sun], I hope you can take time out of your busy schedule to make it for yourself or your family. Sea urchin meat can go to the seafood market to buy or SF online shopping, it is best to go to the seafood market to buckle, then it is more luxurious, that kind of fresh sea urchin does not have to stir up, proud can be wrapped whole, that absolutely second kill the whole network [witty].
Looking forward to your next visit, thank you for tasting [beer][beer][scattering flowers]
I make food with my heart, and I like to pay attention to me ❤️ and continue to work hard