[semi sweet and salty pork steamed dumplings] - local flavor of semi sweet and salty(ban tian xian zhu rou zheng jiao ban tian ban xian de di fang kou wei )

[semi sweet and salty pork steamed dumplings] - local flavor of semi sweet and salty

Introduction:

"Half sweet and half salty, as the name suggests, is half sweet and half salty. This kind of eating method is mostly in fried buns and steamed dumplings. Famous fried buns shops can be seen everywhere in Shishi's streets. Each fried buns shop has two kinds of taste choices, one is ordinary salty, the other is half sweet and half salty. Half sweet and half salty stuffing, half of the package is meat, half of the package is peanuts, sugar, some seaweed and so on, it tastes very fragrant. In steamed dumplings, they are usually not wrapped in stuffing. Instead, after the dumplings are steamed, sprinkle sugar peanuts on the dumplings while they are hot to make them stick to the dumplings. This time, I added some fresh baked seaweed to the white sugar peanuts, which my family especially liked

Production steps:

Step 1: chop the meat into minced meat, add the chopped carrots, and mix well.

Step 2: chop the meat into minced meat, add chopped carrots, mix well, add onion and ginger juice, salt, soy sauce, pepper and appropriate amount of barbecue sauce, and then stir well.

Step 3: add three tablespoons of soup in several times, stir along the same direction, and then add the chopped scallion, stir evenly.

Step 4: take a rolled dumpling skin and add some meat stuffing.

Step 5: make sure you like it.

Step 6: put the dumplings on the chopping board with a little flour or in the container. I plan to use this part for freezing, so I put it in the box.

Step 7: it can also be made into LiuYe dumplings. It's not fixed. It's OK.

Step 8: if it is boiled dumplings, first boil the right amount of water, more water is better, not too little. After the water is opened, add a little salt. Pour the dumplings into the dumplings. Two times of water, cook until the dumplings are all buoyant, and the bottom is upturned, ripe, dry eating and soup eating.

Step 9: the other part I use for steaming, directly steaming in cold water.

Step 10: when steaming dumplings, prepare sugar peanuts, and I also add baked seaweed.

Step 11: after the dumplings are steamed, put them on a plate and sprinkle with sweet peanuts while hot.

Materials required:

Dumpling skin: right amount

Pork foreleg: 400g

Carrot: Half Root

Onion and ginger juice: a little

Barbecue sauce: right amount

Soup: 3 tbsp

Salt: 1 / 2 teaspoon

Raw soy sauce: 1 tbsp

Pepper: a little

Scallion: a little

Note: 1: boiled dumplings are suitable for cold water and noodles. Steamed dumplings are suitable for semi hot noodles. 2: The meat stuffing should be boiled with water, so that it will be tender but not firewood, and it has soup. I just had soup this time, so I added soup. 3: Because raw soy sauce and barbecue sauce are salty, I add less salt. The specific operation depends on the situation. 4: Steamed dumplings are delicious when they are hot, so it's best to steam as much as you want.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: other

Chinese PinYin : Ban Tian Xian Zhu Rou Zheng Jiao Ban Tian Ban Xian De Di Fang Kou Wei