Dumplings in winter solstice(dong zhi chi jiao zi mei wei ba yu xian )

Dumplings in winter solstice

Introduction:

"The winter solstice is a very important solar term in the Chinese lunar calendar, and it is also a traditional festival of the Chinese nation. The winter solstice is commonly known as" winter festival "," Solstice Festival "," sub Year Festival ", etc. Most parts of China also have the custom of eating dumplings in the north, dumplings and pumpkins in the south. As the saying goes: "when the winter solstice comes, eat dumplings. December 22, 2013 is the winter solstice. According to Chinese customs, the day of the winter solstice happens to be Sunday. It's obligatory to eat dumplings. Take out the big Spanish mackerel bought some time ago, and it's 1000 grams. Prepare the materials and start immediately. "

Production steps:

Step 1: put 800g of water into the skillet, put ginger slices and prickly ash into the skillet, bring to a boil and simmer for about 5 minutes

Step 2: cool the filter residue for standby

Step 3: remove the skin and bone of Spanish mackerel,

Step 4: peel off the fish and chop it into minced meat

Step 5: chop the pork into minced meat

Step 6: put minced fish and minced meat together

Step 7: add a small amount of seasoning water into the mixing tank while stirring, and then add it after fully absorbing each time until all the water is added to the minced meat

Step 8: put the minced meat in a container, add sesame oil and peanut oil respectively, and mix well

Step 9: add appropriate amount of pepper, salt and chicken essence and stir

Step 10: add the right amount of vedami soy sauce

Step 11: finally put on the washed and chopped leeks and mix well

Step 12: 900 grams of flour, 450 grams of warm water to make smooth dough, stand for 1 hour, knead twice in the middle. Knead the dough into long strips, cut it into the same size and roll it into dumpling skin

Step 13: take a skin and add the right amount of dumpling stuffing

Step 14: squeeze the two sides with both hands

Step 15: place the dumplings on the curtain

Step 16: Boil the dumplings one by one in the skillet, and order them twice after each time

Step 17: the floating dumplings will come out of the pot if they are full

Materials required:

Spanish mackerel: 1000g

Pork: 270g

Leek: 250g

Flour: 900g

Water: 450g

Ginger slices: 20g

Zanthoxylum: 3 G

Weidamei soy sauce: right amount

Salt: right amount

Sesame oil: appropriate amount

Peanut oil: right amount

Pepper: right amount

Chicken essence: appropriate amount

Note: very delicious Spanish mackerel dumplings, really a bite of fresh teeth ah, Spanish mackerel and pork ratio of 4:1, this is learned from Nini, put pepper will increase the flavor of meat, leek fresh a little to put oh

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Dong Zhi Chi Jiao Zi Mei Wei Ba Yu Xian