Private Jiangnan Food: pork, celery and lotus root dumplings(si fang jiang nan xian zhu rou qin cai lian ou jiao zi )

Private Jiangnan Food: pork, celery and lotus root dumplings

Introduction:

"This kind of dumpling is my own research. It's made from Jiangnan fresh food from Wanchai wharf, with strong celery flavor and crisp lotus root dice, which brings a bit of novelty and surprise to the taste. The dumplings made by ourselves are healthy and affordable, and the taste is also very good. "

Production steps:

Step 1: wash the raw materials and celery, only remove the old leaves and don't remove the tender ones. Peel and wash lotus root.

Step 2: blanch lotus root slices.

Step 3: then chop the dice, wash and drain.

Step 4: Chop minced meat with ginger paste and chives.

Step 5: chop the pork with celery until the celery and pork are completely integrated.

Step 6: pork, celery, minced meat, add diced lotus root, stir all ingredients in one direction, be sure to stir more, even and a little bit harder.

Step 7: pack your favorite shape. Please refer to the eight dumpling making methods recommended in the original log.

Step 8: boiled dumplings, three times cold water cooked. You can put some salt in the dumplings. You can also make dumplings with sour soup or some kind of soup.

Step 9: you can steam, boil, fry, fry, whatever you like.

Materials required:

Pork: one jin

Celery: moderate

Lotus root: right amount

Dumpling skin: right amount

Ginger: right amount

Chives: right amount

Salt: 1.5 teaspoons

Sugar: one teaspoon

Chicken essence: half teaspoon

Black pepper: one teaspoon

Soy sauce: 1 tbsp

Soy sauce: half a teaspoon

Cooking oil: 2 tbsp

Note: 1, according to my taste, salinity: 1 jin pork, three to four celery, a section of lotus root, 1.5 tsp salt, 1 tsp sugar, 1 tsp chicken essence, 1 tsp black pepper, 1 tsp soy sauce, 1 tsp soy sauce, 1 tsp cooking oil (olive oil or other colorless almost tasteless oil), 2 tsp purified water, 1 tsp. That's enough detail! 2, summer eat dumplings, must not be very greasy, it is best to buy meat with a little fat, wash, ask the shop to mince for you, or chop yourself. Fat meat is the best in my picture. Dumplings can be fatter in winter. 3. The edible oil must be lighter. It can make the pork more delicate and smooth. I don't recommend that you use egg white or even whole egg to mix dumpling stuffing, because the egg will coagulate and make the meat form a ball. The meat stuffing will taste dead and not loose and smooth. Note: once again: teaspoon is the kind of small spoon in seasoning box, about the size of thumb nail. A spoon is the spoon that a person drinks soup with. Porcelain spoon.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Si Fang Jiang Nan Xian Zhu Rou Qin Cai Lian Ou Jiao Zi