Hello everyone! Only food in the world can not be disappointed, this has always been the purpose of the editor, super love to punch in a variety of food, but also especially like to make some simple and easy to use and delicious food. Although there are occasional small mistakes, the love of food is as persistent as ever. Xiaobian is sharing a variety of food and various life tips to everyone every day, and has always enjoyed it, of course, this is inseparable from your support and encouragement, you have always been the driving force for Xiaobian to move forward.
Today is not the same, Xiaobian wants to share with you is the correct way to frying pan paste, usually you are not used to using starch water or flour water when you are sticking in the frying pan? In fact, these two approaches are not true. Today Xiaobian teaches you this method, to ensure that you fry out of the pot paste a fresh crisp, let's take a look down together!
【Ingredients】
Dumpling skin, leeks, green onions, minced meat, soy sauce, oyster sauce, thirteen spices, dark soy sauce, salt, ginger, flour, starch
【Specific method】
1, first of all, we need to prepare 2 yuan of eight minutes of lean and two points of fat meat foam in the bowl, and then add the appropriate amount of thirteen spices, a small spoon of oyster sauce, light soy sauce and dark soy sauce to the bowl to color. Then stir well with chopsticks to a viscous state, so that the filling looks more appetizing.
2, let's prepare a piece of ginger, cut it into ginger and pour it into the bowl for later, then prepare a handful of shallots to cut them into green onions and put them in the bowl for later, and then prepare a small handful of leeks chopped together and loaded into a large bowl for later; then we pour a little hot oil into the large bowl to make the aroma of the seasonings excited, add hot oil and use chopsticks again to stir them all well, and finally we add the right amount of salt to stir evenly.
3, so that our meat filling is adjusted, whether it is used to wrap dumplings or buns are very delicious. Next, we prepare a dollar of dumpling skin to prepare the meat filling, below we start to wrap the pot paste, first take out a piece of dumpling skin and then take out the appropriate amount of meat filling on it, and then coat the surface of the dumpling skin with a little water, which is conducive to the increase of its viscosity. Then pinch the middle of the dumpling skin tightly, and the filling on both sides needs to expose it a little and then set aside for later.
4, wait until all the fillings are wrapped, we first give it a batter water, first add a spoonful of starch in the bowl, then add a small spoonful of flour, and finally add 150 grams of water, and then use chopsticks to stir it evenly until there are no particles and put it aside.
5, next we pour the appropriate amount of cooking oil into the pot to fill the bottom of the pot, wait until all the cooking oil is evenly dipped in the bottom of the pot, then we will put the wrapped pot one by one neatly into the pot, and then slowly fry it with low heat, give it a 3-minute time.
6, we fry it until the bottom is a little golden, and then we pour the mixed batter water into the pot, and the need for the batter water to be poured into the pot is less than half of the pot paste. Then cover it with a lid and simmer it for about 5 minutes on a low heat, so that a delicious and crispy pot sticker is ready, and it looks very appetizing.
Summary: Today to share with you the specific method of the frying pan paste, so that the pot sticker crunchy, fresh and crispy, but also special appetite, have you learned? If you think that Xiaobian's sharing is helpful to you, quickly share it with your foodie friends around you. That's it for today's sharing, and we'll see you next time.