Fried dumplings with sauerkraut(xue cai chao tang yuan )

Fried dumplings with sauerkraut

Introduction:

"I like to eat fried dumplings. Every time I fry them, I'm very careful. I want to put on my armor and go to battle. I'm afraid that the dumplings will burst out and the oil will splash out and burn people. Also tried to use some tips, such as using toothpick to punch a few small holes in the dumplings, to exhaust the gas, but the stuffing also flowed out, not good-looking and not delicious. I tried a trick this time, but it didn't explode when I blew it up. "

Production steps:

Step 1: originally, I wanted to make dumplings with bean paste, but the dumpling noodles I could buy would be exposed once I packed them.

Step 2: sauerkraut.

Step 3: make tangyuan.

Step 4: roll a layer of starch evenly before frying.

Step 5: deep fry in oil pan. In the past, fried dumplings always like to crack, but this time they don't, but we still need to pay attention to the heat, and use medium and small fire to avoid external paste and internal growth.

Step 6: pay attention to put them one by one, and separate them with chopsticks or shovels.

Step 7:

Step 8: leave a little oil at the bottom of the pot, add the cabbage and stir fry.

Step 9: add the fried dumplings.

Step 10: stir well.

Step 11: take the pot and put it on the plate.

Materials required:

Dumpling noodles: right amount

Sauerkraut: moderate

Starch: right amount

Oil: right amount

Note: the secret of fried dumplings is that they are coated with starch before frying. Deep fried dumplings oil temperature should not be too high, so as not to coke inside. The restaurant sells frozen dumplings with a core, which should be seasoned with salt and monosodium glutamate before cooking.

Production difficulty: Advanced

Technology: stir fry

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Xue Cai Chao Tang Yuan