Wentu \ Huang Ailing
People take food as the sky, in the past our requirements for food is to eat enough on the line, with the continuous improvement of people's living standards, eat full at the same time to pursue eating well, eat nutritious, have appearance. Both color and shape increase appetite, especially for babies. I like to make food and share food, so I use "Jinan Dialect Food" as a series to share with you how to make food. The delicacy to share with you today is: emerald green mackerel dumplings.
Mackerel is a marine fish with delicate flesh, delicious taste and rich nutrition. It is rich in protein, vitamin A, vitamin B1, vitamin B2, vitamin E, calcium, iodine and other nutrients, which is a very good food for anemia and malnourished babies. Mackerel is rich in unsaturated fatty acids, of which DHA is higher.
The smell of mackerel is relatively large, and if you want to make mackerel dumplings not fishy and chai, the material is very important. Let's start with the preparation method of emerald green mackerel dumplings.
Ingredients: fresh mackerel, fatty meat (a little), leeks, spinach, flour. Accessories: oil, green onion, ginger, cooking wine, sugar, white pepper, salt, chicken essence, egg white. Cut the green onion and ginger into a bowl and add water to soak for later, spinach blanched, juice and noodles, add a little salt to the flour, stir with chopsticks into a dough flocculent, use your hands to fist the noodles, cover with plastic wrap to wake up and set aside.
Wash the mackerel, use a knife to divide the mackerel into two along the middle fish bone, remove the fish bone and the big thorn, use a stainless steel spoon to bring the fish down, put it in clean water to soak the blood water, wash it again, dry the fish by hand, add an egg white, a little fat meat, add the onion and ginger water soaked in advance and stir into a puree, the finer the better. Stir well and put it in the container with oil, onion and ginger water, salt, sugar, white pepper, chicken essence, cooking wine and stir clockwise, add leeks and gently stir well, and the mackerel filling will be adjusted.
Put the awakened noodles into the panel and knead the exhaust air back and forth, knead into cylindrical strips, cut into a pot, flatten and roll into the dumpling skin, put in the mackerel filling wrapped into a dumpling raw blank, boil the dumplings in the pot, roll two rolls with a colander into the plate on it, hot, emerald green fresh fragrant mackerel dumplings out of the pot, bite down, too delicious.
Mackerel dumplings are delicious and digestible, high nutritional value, now is the season for seafood to be listed, seafood is particularly fresh, come and try it. See how delicious your baby eats.
The Mid-Autumn Festival is coming, you may wish to learn it, show your family a hand, nutritious, beautiful emerald green mackerel dumplings will be popular, and your family will praise you as a chef.
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