Fat rabbit's private dish -- four fresh dumplings(fei tu tu de si fang cai si xian jiao zi )

Fat rabbit's private dish -- four fresh dumplings

Introduction:

"Yesterday was the Chinese New Year's day. My husband said we should eat vegetarian dumplings for reunion... I don't know whose shrimp saying it is, but I'm really greedy for dumplings... Let's start to "drop the shift". In Qinghai Dialect, it means to start making celery and leeks. Because my stomach is not good and it's easy to burn my heart when eating leeks, I want to go with some celery dumplings. Unexpectedly, the so-called four fresh dumplings taste very good

Production steps:

Step 1: mix the stuffing, prepare a portion of celery, a portion of leek, half a catty of shrimps (I bought fresh sea shrimps, which is good by the sea, and the shrimps peeled by myself are especially fresh) and eggs (put a small spoon of salt, which is a small spoon for seasoning, not a soup spoon) and fry them until they are ready. When frying, stir them quickly with chopsticks and they will naturally become small dices. Dice celery, mix salt with water, don't dry it too much. Chop leeks as small as possible, dice shrimps, mix the four ingredients together and put a little salt. Because celery has been salted, it doesn't need to put a lot of salt. It is suggested that the first experimenter put salt while tasting. A little ginger powder, a little pepper powder, a little soy sauce, a little monosodium glutamate or chicken essence, mix well.

Step 2: mix noodles. Since my mother came here, this step is generally not under my control. My mother thinks my noodles are too soft and not delicious. Generally, she goes to battle in person. This process is relatively simple. Proper noodles, proper water and a little bit of water will be added. Otherwise, it will be bad. When we are together, we rub the noodles smooth. The more times we rub the noodles, the more vigorous they are. I usually mix noodles intermittently An hour, my mother can do it in half an hour at most. A master is a master.

Step 3: skin rolling is a technical work. It's delicious only when the thickness is moderate. After boiling, it doesn't break the skin. In view of the ugliness of making dumplings, the typical Handan toddler made dumplings in the shape of crescent at the beginning. Later, I thought that my grandfather's dumplings were quick and good-looking, and I followed suit. I failed. Then I was not used to my own method, so I was simply responsible for rolling the dough and gave the job to others.

Now there are ready-made dumpling skins in supermarkets. Students who are afraid of noodles can buy ready-made dumpling skins. As long as the stuffing is well mixed, the taste will not be bad, but the taste may be a little worse.

Step 4: skin rolling is a technical activity, so we should master the strength and make the skin thick and thin. In view of the ugliness of making dumplings, the typical Handan toddler made dumplings in the shape of crescent at the beginning. Later, I thought that my grandfather's dumplings were quick and good-looking, and I followed suit. I failed. Then I was not used to my own method, so I was simply responsible for rolling the dough and gave the job to others.
Now there are ready-made dumpling skins in supermarkets. Students who are afraid of noodles can buy ready-made dumpling skins. As long as the stuffing is well mixed, the taste will not be bad, but the taste may be a little worse.

Step 5: dumplings must be rolled three times before they taste good. There is also a saying at home that a section of green onion dumplings in the pot tastes good and is not easy to break the skin. You can try it. When... Dangdang... Gorgeous out of the pot, a broken skin of rice have ah... The taste is very delicious. The fragrance of celery appropriately covers up the faint smell of leek. Leeks are suitable for shrimp... Plus the egg has a little Q feeling, the taste and taste are quite good. I think it's better than the traditional three delicacies. Industrious sisters, try it.

Step 6: the first one is very important. I forgot to say that when mixing the stuffing, cut the scallion well, put it on the top of the stuffing, and oil it to make it smell better.

Materials required:

Celery: 250g

Leek: 250g

Shrimp: 100g

Eggs: three

Salt: two teaspoons

Soy sauce: 2 teaspoons

Ginger powder: 1 teaspoon

Pepper powder: 1 teaspoon

Xiao Cong: one

Note: when mixing the stuffing, the mixing direction should be consistent, especially for dumplings with meat stuffing. When mixing the stuffing, we must follow the same direction, so that we won't stir it into Tuo. I'm so wordy

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: light

Chinese PinYin : Fei Tu Tu De Si Fang Cai Si Xian Jiao Zi