Steamed dumplings with willow leaves
Introduction:
"LiuYe steamed dumpling is a snack in Fujian, that is, Shaxian snack we usually eat."
Production steps:
Step 1: prepare the material.
Step 2: wash carrot, peel and cut, wash celery and cut, marinate with salt, marinate meat with wine, salt and soy sauce.
Step 3: stir fry the carrot in the oil pan.
Step 4: put the minced meat, carrot and celery into the pot, add lard, salt, pepper noodles, sesame oil and soy sauce, stir well.
Step 5: slowly pour hot water into the flour and keep stirring to form flocculent flour.
Step 6: knead the dough for a while.
Step 7: knead the long strips.
Step 8: roll out the dumpling skin and put in the stuffing. First pinch the tail of the dumpling skin, then pinch it left and right, and then pinch it on one side. Finally, pinch it tightly on the head to prevent the stuffing from exposing.
Step 9: make the dumpling.
Step 10: boil water in the pan, steam over high heat for 10 minutes.
Materials required:
Minced meat: 150g
Flour: 200g
Carrot: 50g
Celery: 50g
Salt: right amount
Soy sauce: moderate
Sesame oil: appropriate amount
Scallion: right amount
Ginger: right amount
Garlic powder: right amount
Pepper: right amount
Lard: right amount
Note: the flour must be slowly poured into the flour with boiling water and stirred evenly.
Production difficulty: ordinary
Process: steaming
Production time: three quarters of an hour
Taste: salty and fresh
Chinese PinYin : Min Cai Liu Ye Zheng Jiao
Steamed dumplings with willow leaves
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