Three delicacies potstickers(san xian guo tie )

Three fresh potstickers method:

Raw materials for making three delicacies potstickers:

Three fresh stuffing (shrimp, sea cucumber, egg), hot noodles.

Three fresh potstickers production steps:

Fried.

Characteristics of three delicacies potstickers:

It's tender inside and burnt outside.

Three delicacies potstickers

Three delicacies potstickers, a kind of traditional fried stuffing food, are exquisitely made and tasted. Most of them are made of pork stuffing. According to the season, they are served with different fresh vegetables, usually in the shape of dumplings. Three fresh potstickers, as the name suggests, in addition to pork stuffing, but also add leek, sea rice, scallop column.

Characteristics of dishes

Crisp, fragrant and flexible

Potstickers cake as the main material, its production is more exquisite, the first is the selection of powder. Choose 30% japonica rice flour, 30% glutinous rice flour and 40% refined flour

Add grass eggs to make a thin paste, then add a small amount of soybean oil and refined salt, and let it stand at about 20 ℃ for half an hour, followed by oil. To choose soybean oil frying, so good color, flavor; and then the pancake fire. It should be fried slowly over low heat, golden on both sides, crisp, fragrant, flexible and chewy. When eating, cut the potstickers into diamond shaped pieces.

Ingenious ingredients

In the Yangtze River Basin, there are plenty of rain. There are almost all fresh bamboo shoots throughout the year. There are winter bamboo shoots in winter, spring bamboo shoots in spring and bamboo shoots in summer. Fresh bamboo shoots are very delicious, especially in farmhouse restaurants. When processing, the bamboo shoots should be peeled off, and the old roots should not be cut off. They can be cut into two parts and cooked in a pot. Straw mushrooms are just picked from the mountains by farmers, and they taste very fresh. Luffa and maodoumi are grown in farmers' fields, and they are used on the same day when they are picked. Luffa has dew Soya bean is white with a strong flavor and strong flavor. Pork shredded meat is also a pig that is slaughtered now. The ingredients of the meat are fully expressed in the local flavor. The Yangtze River Valley is rich in aquatic products. Shrimps, crabs and clams are all delicious. When eating, you will naturally think of fishermen's scenes. Shrimps can be divided into Lake shrimps, river shrimps, river shrimps, river shrimps and ditch shrimps. Of course, river shrimps and lake shrimps are the most delicious. The whole body is red, the meat is tender, and the taste is fresh and strong. Pond shrimps and ditch shrimps are not pure in color, and the taste is earthy. Corbicula is a delicacy in the tributaries of the north of the Yangtze River, lakes and rivers. The meat is very fresh, but the sediment should be washed away during the initial processing. Crab can also be divided into river crab, lake crab and river crab. When the crab is cooked, its meat, yellow and oil are combined into one, which is commonly known as "crab powder". The "three fresh potstickers" made with river shrimp seed and grass chicken soup are naturally delicious.

Rich in nutrition

People are used to calling it "three fresh potstickers". In fact, there are eight ingredients, which should be called "eight fresh potstickers". These eight ingredients are: Lake shrimp, crab meal, clam meat, shredded meat, fresh bamboo shoots, straw mushroom, towel gourd and maodoumi. Their nutrition is not only rich but also comprehensive. Lake shrimp is rich in protein, calcium, iron and phosphorus, which has a strong effect of tonifying kidney and strengthening yang; crab is rich in protein, fat, carbohydrate and vitamin A, which is extremely rich in nutrition; clam is rich in vitamins, riboflavin and niacin, which has the effect of diuresis, eyesight and detoxification. Pork is rich in essential fatty acids, protein, B vitamins and iron; bamboo shoots are rich in ascorbic acid, vitamins and asparagin; Volvariella volvacea is rich in 18 kinds of amino acids in protein, which can nourish human brain and inhibit colon cancer; Luffa is rich in carotene and vitamin C, which can reduce weight; maodoumi is rich in protein, which contains essential ammonia for human body Amino acids, especially lysine, make up for the deficiencies in other foods. The proportion of the eight ingredients of "three fresh potstickers" can be used to achieve the best formula for human body by means of science and dietary balance.

economical and practical

The materials of "three fresh potstickers" are common and affordable, and the operation is simple and fast. The specific preparation methods are as follows: 1. Take 100 grams of Japonica rice flour, 100 grams of glutinous rice flour, 150 grams of flour and 3 eggs, mix them into paste with water, then add 50 grams of soybean oil and 3 grams of refined salt, fry them into thin pancakes in a pan, and cut them into diamond shaped slices. 2. The garnish is primarily processed. Put 30g towel gourd (cut into blocks) and 30g soya bean rice into a 100 ℃ oil pan, warm the oil until it is green, and then blanch 30g bamboo shoots, 30g straw mushroom, 10g Lake shrimp and 100g clam meat. 3. Stew. Add 100g soybean oil to the pot, add 100g crab powder to stir fry, add 1000g chicken soup, add potstickers cake and all the side dishes (except shredded meat), add 5g shrimp seeds and 5g Shaoxing wine, burn through the fire, remove the foam, add appropriate amount of refined salt and 3G monosodium glutamate, boil and add 100g.

Historical origin

It is said that on the first day of the first month of the spring of the third year of Jianlong in the Northern Song Dynasty, because the funeral of the Empress Dowager had just finished, the emperor Taizu of the Song Dynasty did not receive a hundred officials to celebrate the new year and did not think about tea and rice. In the afternoon, I was walking alone in the courtyard. Suddenly, a fragrance came and I felt relaxed and happy. I found the fragrance and went to the imperial dining room. However, I saw that the imperial chef was frying the leftover dumplings in the iron pot. When I saw Taizu coming in, I didn't dare to go out. At this time, Taizu didn't have a good tonic for a few days. At this time, the smell aroused his appetite, so he asked the imperial chef to taste it. It didn't matter. He thought it was crispy and soft. It was delicious. He ate four or five in a row. When asked what it was called, the imperial chef couldn't answer for a moment. Taizu looked at the dumplings fried in an iron pan and said casually that it was called guotie. On the 11th day of the first lunar month, Taizu went to the yingchunyuan banquet to shoot arrows. When he invited the minister, he asked the imperial chef to make this potstickers for everyone to enjoy. The imperial chefs improved their taste and appearance, and all the ministers appreciated them after eating. Later, the potstickers spread from the palace to the people, and through the continuous research and improvement of chefs in the past dynasties, they finally became today's potstickers.

It is said that a Guangdong master, by chance, went to Qingdao, Shandong Province, China to eat fried dumplings. He thought they were delicious, so he brought them back to his hometown. After improvement, they became today's potstickers.

Another is that the three fresh potstickers is the product of the emergence of pan, when it began to be discussed. In 1941, Wang Shumao, a native of Fushan, came to Liaoning from Shandong and settled in Dalian. In order to make a living, Jiaodong traditional potstickers will be combined with local customs to improve, franchise from this flavor pasta. At the beginning, they used trolleys to load stoves, raw materials, bowls and chopsticks, seasonings, or set up sheds on the street, or walk through the streets, or go to temple fairs. It has a unique manufacturing method, a novel shape, yellow and white color, tender and delicious taste. Because of the light white pockmarked seeds on his face, it is called Wang pockmarked seeds potstickers. In 1942, Wang Shumao bought a front room and hung up the plaque of Wang Mazi potstickers, which finally made Jiaodong potstickers settle down in a foreign country.

Production method

Three fresh potstickers have to pay attention to, you need to use a pan, a little layer of oil, the three fresh potstickers neatly placed, one by one, frying should be evenly sprinkled with some water, it is best to use a kettle with a small mouth watering, to sprinkle on the gap of the three fresh potstickers, make it penetrate into the bottom of the pan. Cover the pan, fry for two or three minutes, then sprinkle with water again. Fry for another two or three minutes and sprinkle water again. At this time, you can drizzle a little oil. It will be ready to eat in about five minutes. When the shovel is used to take out, it is best to connect five or six pieces, the bottom is golden, the periphery and upper part are slightly soft and steaming. When eating, the skin is crisp and soft, the stuffing is rotten and crisp, the aroma is pungent and the aftertaste is endless. It's a wonderful experience.

The stuffing of three delicacies potstickers is also like dumpling stuffing. It can be meat or vegetable, pork or mutton, seafood or game. It's just a hobby. In the old days, there was an old shop selling potstickers at the entrance of zhubashi, Xi'an West Street, which was very popular. Xi'an potstickers, used to use pork and leek as stuffing, mixed with yellow flour sauce and sesame oil, fragrant and fresh. I'd like to add a little more eggs and shrimps to make it more delicious. If you are interested, just have a try.

1. There is no fresh sea shrimp, you can add scallops and sea rice.

2. Add water to the minced meat until it is thick, then add ginger, onion, salt, cooking wine and soy sauce, chop the sea rice and scallop, and stir well.

3. Chop leeks and mix well.

4. And noodles, with warm water, this will be delicious.

5. After the noodles are ready, knead them for 30 minutes, cut them into small pieces and peel them. They are bigger than dumplings.

6. Heat the oil in the pot and place the wrapped potstickers.

7. Add a little flour to the water, pour it into the pot, cover the pot and put it on high heat until the water is dry.

8. Add oil to the pot until the bottom of the stick has a knot.

Three delicacies stuffing

The three kinds of fresh food are divided into three kinds: ground fresh food, tree fresh food and water fresh food. The three delicacies of land are broad bean, amaranth and cucumber (amaranth, yuanmai, broad bean, amaranth, broad bean and garlic); the three delicacies of tree are cherry, loquat and apricot (plum, apricot, cherry, plum, cherry and Toona sinensis); the three delicacies of water are sea snail, puffer and shad (shad, pomfret and yellow croaker, shad, silverfish and Coilia nasus) Fish).

Suitable for people

It can be eaten by the general population, especially for those with insufficient energy, Qi and blood, ascites due to cirrhosis and neurasthenia.

1. It is suitable for people with deficiency of labor, deficiency of Qi and blood, malnutrition and postpartum body deficiency; it is suitable for people with deficiency of kidney yang, impotence, spermatorrhea and frequent urination; it is suitable for people with hypertension, hyperlipidemia, coronary heart disease and arteriosclerosis; it is suitable for cancer patients and after radiotherapy, chemotherapy and operation; it is suitable for patients with hepatitis, nephritis and diabetes; it is suitable for people with diabetes

Chinese PinYin : San Xian Guo Tie