A dish for my brother(zuo gei ge ge de cai zhu rou jiu cai chao shou )

A dish for my brother

Introduction:

"Delicious but dumplings, in fact, I always don't agree with this sentence, because I don't like to eat dumplings, always think it's not delicious, if I say it's delicious but Tangyuan, anyway, I'm too hungry to eat dumplings, my mother also can't eat a mouthful of dumplings, would rather be hungry than eat dumplings, my mother is also very fond of Tangyuan, nothing to eat, tangyuan is OK Eat a lot, so I think I should be genetic, hehe, my father does not like to eat dumplings, nor meat cakes, I do not eat meat cakes, this is genetic, hehe, but my brother is a love of dumplings, especially love to eat leek pig meat dumplings, and one must make their own, sold outside he thinks it is not delicious, brother want to eat, finally can not let him not eat I'll do it, so I'll do it myself. "

Production steps:

Step 1: wash the pork and chop it with ginger. It's better to have a little fat to avoid excessive taste

Step 2: when mincing pork, I like more delicate ones for a while. I cut them on the picture

The third step meat stuffing is broken into a bowl, add a teaspoon of salt, a little soy sauce, some pepper powder, a little chicken essence, a little Baijiu, stir evenly, add three times water, every time, water and meat filling completely merge, then add the next time, when the water filling, who do not add too much, because the leek is love water.

Step 4: stir the pork stuffing and let it taste well

Step 5: clean the leeks, drain the water (I washed and dried them half an hour in advance), cut them into small pieces, add the right amount of salt, stand still for about 10 minutes, drain the water, squeeze the leeks to make it water, drain the water

Step 6: the ready-made chaoshou skin I bought (I wanted to buy jiaozi skin, but when I saw it, I bought it. Although there are not as many patterns as jiaozi skin, it is absolutely authentic. The skin is thin and the flesh is thick)

Step 7: add a little pepper powder and chicken essence to the leek powder, mix well, then add proper amount of sesame oil, and add the leek powder to the meat stuffing

Step 8: you can start wrapping the pork stuffing with leeks

Step 9: take a piece of chaoshou skin, put a proper amount of leek meat stuffing on it, glue it on one side along the diagonal, apply a small amount of water on the corner (because the bought chaoshou skin bag will be a little dry and easy to operate), press the meat stuffing up with the middle finger after bonding, and then put water on the left corner of the other two corners to press the right corner

Step 10: just wrap it in the shape of Yuanbao, put it in the refrigerator one by one, and then pack it and take it the next day

Materials required:

Pork: about one jin

Salt: right amount

Soy sauce: a little

Pepper powder: right amount

Chicken essence: appropriate amount

Baijiu: a little

Ginger: moderate

Leeks: moderate

Hand leather: appropriate amount

Note: you can also make it and cook it in the pot. It's better to eat. It's very simple to copy without taking care of it. If you can't buy dumpling skin, it's the same. You can also add scallion according to your own taste, but if I don't eat scallion at home, I don't add it.

Production difficulty: simple

Process: others

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Zuo Gei Ge Ge De Cai Zhu Rou Jiu Cai Chao Shou