Hui Cuisine: fried dumplings with potatoes(hui cai tu dou zha jiao )

Hui Cuisine: fried dumplings with potatoes

Introduction:

"Potatoes are rich in polysaccharides, mellow, soft and with little peculiar smell. They are today's cheap weight-loss food. Fried potato dumplings are golden in appearance, crisp and fragrant in skin, fresh and tender in beef, crisp in winter bamboo shoots and horseshoe, which are popular among the public. The balance of potassium and calcium in potatoes has a significant effect on myocardial contraction, which can prevent hypertension and maintain myocardial health. Potatoes can provide a large number of mucus protein with special protective effect, prevent fat deposition in cardiovascular system, maintain the elasticity of blood vessels, and help to prevent the occurrence of atherosclerosis. Potatoes contain potassium to replace the body's sodium, while sodium out of the body, conducive to the recovery of patients with hypertension and nephritis edema

Production steps:

Step 1: wash the meat first.

Step 2: cut into small pieces and chop into small pieces.

Step 3: wash mushrooms and soak in warm water for 30 minutes.

Step 4: drain the water.

Step 5: cut into pieces.

Step 6: wash the lotus root and scrape off the skin.

Step 7: slice first.

Step 8: Chop again.

Step 9: Chop onion and ginger into small pieces.

Step 10: add Lentinus edodes, lotus root powder, refined salt, monosodium glutamate, cooking wine, sugar, soy sauce, green onion and ginger, salad oil into the meat filling.

Step 11: wash the potatoes first.

Step 12: steam in a pan and remove the skin.

Step 13: put the potatoes in the pot.

Step 14: finally press into mud.

Step 15: take small pieces of mashed potatoes and press them into cakes.

Step 16: put in the filling.

Step 17: make dumplings.

Step 18: put in the steamer and steam.

Step 19: put oil in the pan and fry the dumplings.

Step 20: after changing color, take it out, heat the oil to 80%, and then put it into the dumplings to fry again.

Step 21: deep fry the dumplings into golden yellow, then put them out of the pot.

Step 22: put the fried dumplings into the oil absorption paper tray.

Materials required:

Potatoes: 450 G

Minced meat: 200g

Lentinus edodes: 9

Lotus root: 50g

Refined salt: 5g

MSG: 2G

Cooking wine: 10g

Sugar: 5g

Old style: 10 grams

Scallion: 10g

Ginger: 5g

Salad oil: 500g

Precautions: 1. Remove the potato sprouts. 2. Dumplings should not be damaged because they are steamed and fried. When frying, the oil temperature should be controlled well, and the color can be golden. Don't fry out scorch marks, so as not to affect the beauty and taste of the finished dish.

Production difficulty: Advanced

Technology: deep fried

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Hui Cai Tu Dou Zha Jiao