When September arrives, both adults and children are excited. The little monster who has been bored at home for almost two months has finally started school, and I also have time to concentrate on my work, and I can stock up some grain for the baby, and there is grain in the refrigerator, so I don't panic! Sam bought members Mark's flounder, a large bag of 1.25kg, usually for the baby to do most of the steaming or frying, the ingredients are good, simple to make is very delicious. This time, I plan to change the pattern, break the fish and meat dumplings and wontons, stock it in the refrigerator, and in the morning and evening or when there is no time, a bowl of wontons under the pot is a nutritious meal. Greenland flounder, delicate flesh, rich in nutrients, grown in extremely cold and pollution-free seas, rich in unsaturated fatty acids, very suitable for growing bodies, need to replenish brain power and nutrition of the little monsters. This product has also been certified by MSC Small Bluefish, after deep-sea wild fishing, extremely fast freezing lock fresh, after bone removal and de-stabbing treatment, the elderly and children can eat with confidence. There are independent small packages in a large bag, which are eaten and taken as you go, naturally thawed, and the dumpling ravioli go up! Look for the small bluefish logo on the top of the package, and buy it more assuredly.
By Oz Wizard of Olivia 【Official Certified Master of Bean Fruit Cuisine】
<h2>Royalties</h2>
Flounder fillet 600g
Akamatsu Mushroom 6-8
A handful of chives
Dumpling skin to taste
Salt to taste
Sesame oil to taste
<h2>Practice steps</h2>
1. Prepare the ingredients.
2: Remove the flounder fillets and refrigerate or thaw naturally at room temperature.
3: After washing the fillets, cut them into small pieces and put them into a blender and stir to form a fish filling.
4: Wash and blanch the red pine mushrooms into granules, wash and cut the chives into sesame oil and mix well. Whisk the fish until tender and place in a basin, adding the crushed red pine and chives.
5: Add salt and sesame oil and stir well in one direction until the fish is stuffed and puffed.
6: Take a dumpling skin and add an appropriate amount of filling in the middle.
7: Fold the dough in half, knead the top part of the dough, and then squeeze your hands together to form dumplings. Wrap up in turn, placed at a certain distance.
8: The filling can be divided into two, and then wrapped in a ravioli.
9, two kinds at a time, cryopreservation can be.
10. Do a good job
11. Finished product
<h2>Tips</h2>
Olivia food record: 1, the fish skin can be removed in advance, can also be retained, and then removed when packing, very convenient. 2: Wash and blanch the red pine mushrooms to avoid excess water when filling.
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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