Hello everyone, I am an old horse who loves to nag, delicious but not lazy to do, update every day to avoid "mistakes" of food practices, so that those "one look will, one do will be wasted" days quickly disappear!
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It is said that the four great joys in life are the night of the cave flower candle, the title of the golden list, the long drought and Ganlin, and the hometown is known. Every time there is a moment that makes people feel happy and happy, it is inevitable to celebrate, not to mention that now everyone attaches great importance to the wonderful moments in life, and eating and drinking need a full sense of ceremony. So today I share with you a recipe of four happy steamed dumplings, rich in nutrients and bright colors, delicious dumplings always accompany a good mood.
<h1 class= "pgc-h-center-line" > four-joy steamed dumplings</h1>
<h1 class = "pgc-h-center-line" > ingredients to prepare a bowl of pork belly filling, a piece of lard, half a ham (red sausage), a handful of fungus, a handful of leeks, a handful of corn kernels, and green onions. </h1>
Ham, fungus soaked in advance, leeks chopped, corn kernels cooked, pork belly stuffing added water three to four times stir until sticky hands feel spare. Those who love to eat soup dumplings can put some skin jelly, but the amount should not be too much, to avoid collapsing the bottom and breaking the skin.
Then add half of it to the minced meat, add salt, chicken essence, soy sauce, pepper, sugar, sesame oil, minced green onion, water and stir well. It takes a lot of effort to wrap this kind of dumpling, and it takes a lot of patience to look good, so you can use ordinary methods to make them. There are many choices of fillings, eggs, vegetables, seafood and more can be used.
Find a cornucopia and put in the flour, add the lard that has been melted in hot water in advance, then add boiling water and stir to form a flocculent, then add cold water and form a dough and let it sit for about five minutes. Adding lard to the flour makes the taste softer and smoother. The ratio of cool water to hot water is about one to one.
After the dough is woken up, knead it again until smooth, then roll out the skin, wrap the filling in the dumplings, then leave four openings on it, arrange the corners into a square, and finally put in the remaining ingredients for later. Friends with conditions can use other ingredients as color matching and embellishment, such as eggs, green beans, carrots, seaweed, etc., as long as the color is bright and reasonable.
Boil water in the marching pot, open the water into the steamed dumplings for about 8 minutes, and then come out of the pot and plate. Some immature ingredients should be prepared in advance to avoid inconsistent cooking times affecting the taste and taste.
Today, the Sixi steamed dumplings we made are more distinctive, which is a traditional dish in the northwest region, using rich colors to express the meaning of festive and auspicious. Note that adding water a few times when mixing the filling can make the meat filling more tender and juicy, and each time add a small amount and stir well. Adding lard to the flour can make the dumplings softer and stickier, adding eggs and salty salt is more elastic, which method to use is selected according to personal taste. Steamed dumplings and noodles can be used for hot or semi-hot noodles, but cool water should be at least about 10%.
Well, see here feel nagging serious and careful friends welcome to like, forward, collect, your happy attention is the driving force for my progress, your criticism refers to my full harvest, thank you very much!