Hualian mushroom and venison dumplings(hua lian gu lu rou shui jiao )

Hualian mushroom and venison dumplings

Introduction:

"I always remember this sentence: dumplings are delicious. Since childhood, I have a special love for dumplings. No matter what stuffing, even if there is only cabbage and vermicelli, I still eat very well, and I don't get tired of eating it every day. Today, I wanted to be lazy. My husband came back and got some venison. I just finished it some time ago. Now I don't know how to eat it. There are many dry mushrooms at home, which are Hualian mushrooms from Hulunbeier. I don't know how to eat them. I just mix them together to make dumplings. It's also an attempt. I don't know if the combination of the two can restrain each other's taste. Hehe... The experiment is successful, and the taste is very good, so you can make dumplings with any stuffing, as long as you like to eat them. "

Production steps:

Step 1: soak the mushroom in water

Step 2: soak Zanthoxylum bungeanum in hot water

Step 3: cut onion and ginger into small pieces

Step 4: Chop parsley and set aside

Step 5: pour the pickled pepper water into the deer meat stuffing and stir evenly in one direction (add it little by little, you can put it for a while after adding the pepper water, and then put other stuffing)

Step 6: add minced onion and ginger, salt, thirteen spices, sugar, cooking wine, soy sauce, oyster sauce and sesame oil into the meat stuffing, and stir well

Step 7: add minced onion and ginger, salt, thirteen spices, sugar, cooking wine, soy sauce, oyster sauce and sesame oil into the meat stuffing, and stir well

Step 8: add the mushroom and coriander in turn and stir well

Step 9: wake up for a while after mixing

Step 10: make a small dose

Step 11: rolling dough

Step 12: make dumplings

Step 13: put water in the pot, boil the water and put it into the dumplings. Roll the water two times, and the dumplings are almost cooked when they float to the surface

Materials required:

Venison: moderate

Flammulina velutipes: appropriate amount

Scallion: right amount

Ginger: right amount

Coriander: moderate

Soy sauce: moderate

Oyster sauce: right amount

Cooking wine: moderate

Salt: right amount

Thirteen spices: appropriate amount

Sugar: right amount

Zanthoxylum bungeanum: right amount

Sesame oil: appropriate amount

Note: 1. The time to soak mushrooms can be mixed with noodles first. The smoother the dumpling noodles, the better. The dumplings are more delicious, so knead the mixed noodles for a while and stay awake for a while. 2. Chinese prickly ash can be soaked in hot water or boiled, but it has to be cooled before pouring in the meat. 3. When cooking dumplings, the water should not be too little. When the water boils, put the dumplings again, and the temperature is not too high Some people like to put in a little salt to prevent the dumplings from sticking to the skin, which is also a good way

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hua Lian Gu Lu Rou Shui Jiao