Qingdao mackerel dumplings
Reason for the sale: Mackerel dumplings are Jiaodong specialties, the taste is fresh and not greasy, the taste is tender, the selection of Qingdao local unique spring mackerel into the filling, its meat is tender, the skin is thin and filling, rich in nutrition, when eating, dipped in Qingdao lighthouse brewed seafood rice vinegar, excellent taste.
Initial processing 1 selection of local spring mackerel (2-3 kg / piece) 1 kg to remove the internal organs and fish head, with a knife along the tail slice, rinse with water, remove blood water, bone removal, peeling, only white fish meat.
2. 800 grams of pork belly is ground into meat filling; 75 grams of ginger is squeezed into fine ginger paste.
3 mackerel meat and pork belly stuffing to beat vigorously, add water for a total of 350 grams in three times, whisk in the same direction for about 8 minutes, add 30 grams of salt, 50 grams of monosodium glutamate, 75 grams of Qingdao lighthouse cooking wine, 125 grams of pepper water, stir well, use a small ground sesame oil 20 grams, long peanut oil 75 grams to seal the oil, and then add 350 grams of minced leeks to mix well into the filling.
4 Hetao snowflake dumpling powder 1 kg plus drinking water 480 g, salt 10 g and into a dough, rolled into strips, under each 8 grams of agent, rolled into dumpling skin, wrapped in 16 g / piece of mackerel filling.
Cooked treatment: boil water, after boiling the pot, add dumplings to order cold water 3 times, cook for 5 minutes, fish up the plate, and dip it with seafood rice vinegar.
The key is that our Jiaodong area to adjust the dumpling filling is not only to simply mix the ingredients, but also need to learn from many techniques for making dishes, such as this mackerel dumpling, want to let the fish eat more water, increase the delicate taste, fresh and not fishy, there are 3 technical points: 1, choose 2-3 kg of mackerel. If the fish is too small, the meat is tender and the amount of water is particularly small; if the mackerel is too large, the meat is woody and the taste is not good. 2, the fresher the meat of the mackerel, the more water it eats. 500 grams of mackerel meat can eat up to 550 grams of water. 3, Add the mackerel filling several times with chilled onion ginger water. This is because the mackerel will rub and heat during the whipping process, and if it is not cooled by ice water, the protein in the fish will turn red and solidify due to heat, and the amount of water eaten will be greatly reduced.
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