The twenty-third day of the waxing moon in the north is a small year, and from this day on, there is slowly a strong New Year's flavor, and on this day, we will also eat a "Chinese New Year's Eve meal".
Chinese New Year's Eve rice, many people will share a variety of meat dishes and vegetarian dishes, ignoring the staple food alone, in fact, in the north Chinese New Year's Eve dumplings on the rice are also the highlight. So let's make the dumplings a little more distinctive, making it more suitable for Chinese New Year's Eve rice.
Today to share a super simple, delicious and beautiful steamed dumplings, four happy fu bags, from the technique to the filling, in turn to explain, hurry up to learn it.
<h1 class="pgc-h-arrow-right" > [Four Happy Luck Bags].</h1>
Ingredients: Dumpling skin, lean pork, green onion and ginger, soy sauce, salt, oyster sauce, sesame oil, pepper, carrot, fungus, broccoli, egg
method:
1, first prepare the filling, the fungus is soaked in advance, washed repeatedly, blanched and chopped into pieces.
Beat the eggs and fry them in hot pan with cold oil.
The carrots are first rubbed into thin wires and then chopped with a knife, and a little oil is added to the pan and the carrots are fried.
Wash the broccoli, blanch the broccoli in small pieces, then cool to absorb the water and cut into small pieces.
2, choose the lean 7 fat 3 front meat, add onion ginger, soy sauce, salt, oyster sauce, sesame oil, pepper together into the blender, whisk into meat filling, because this dish Sixifu bag is open steamed dumplings, so the filling does not need to be watered, as long as the meat filling is delicate.
3, Take half of the egg crushed, half the fungus crushed, half the carrot crushed, half the broccoli crushed together into the meat filling, stir well.
4, Prepare a dumpling skin, put a little less filling than the dumplings in the middle, fold it in half, and then take the other two halves to pinch it.
At this time, 4 small holes will be created, and they will be rounded so that they can be better placed in the filling, and now they look like the shape of a four-petal flower, and we will pinch the top corner of each petal to make it more beautiful.
Put a different filling in each petal. A good-looking four-joy bag is ready.
5. Place in the steamer basket and steam for 8 minutes.
After the pot is out of the pot, the fukuro is very beautiful, the dumpling skin has become translucent, and the middle is a faint filling with bright colors.
For the sake of good color, this filling is not seasoned, so we need to eat it with a dip, my common practice is, 1 spoonful of light soy sauce 1 spoonful of garlic vinegar, 1 spoonful of millet spicy, 1 spoonful of chives, and then drizzle with a little sesame oil.
Even the sauce and the blessing bag are beautifully plated, and the moment it is served, it feels special. The New Year is sure to be full of joy.
Tips
1, carrots before making the filling, you can choose to fry soft and cooked, better than blanching water effect, no vegetable fishy taste, eat more fragrant.
2, the four petals of the fukuro as long as you choose four colorful and suitable for steaming dishes, such as corn kernels, small peas, are very suitable for decorating the fukuro.
3, dumpling skin as far as possible to buy ready-made, one is convenient, the second is because the buy of dumpling skin is mixed with a little starch, so the steaming is not easy to deform, but also particularly translucent and good-looking, the edge is more neat, very good package.
What do you think? So simple, even the kitchen white can learn? Show your hand in front of your family.
I am Xiaoning eating and eating, sharing food every day, if you feel that my sharing is helpful to you, please like and pay attention to the collection. Your support is my biggest creative motivation, if you have any questions, please leave a message for Xiaoning in the comment area!