Celery and pork dumplings(qin cai zhu rou jiao zi )

Celery and pork dumplings

Introduction:

"Today, when I passed the vegetable market, I saw celery. It was planted by an old lady herself. It was really fresh. I bought a few of them for more than one yuan. Buy some more meat, not to mention directly on the dumplings, and then a bowl of dumpling soup, "the original soup into the original food", to the gods do not change. There may be many people who don't know what the red liquid under this dumpling is. In fact, it is a kind of vinegar. Zhejiang red vinegar, a special Zhejiang specialty, is brewed with rice as raw material, because it is mainly produced in Zhejiang area and naturally fermented in natural environment. The color is as bright as rose, the sour taste is soft and long, fresh and slightly sweet, and the vinegar aroma is pure. It is the best product in vinegar. The vinegar is transparent rose red, so it is also known as "Zhejiang vinegar" and "red vinegar", which is quite different from the flavor of old mature vinegar. The color of Zhejiang vinegar is light red and transparent, while the color of old mature vinegar is heavy. When you dip in dumplings and eat seafood, you always use this kind of rice vinegar with clear color and reddish color. Zhejiang vinegar, Zhenjiang fragrant vinegar, Shanxi old mature vinegar and Baoning vinegar are called "four famous vinegar" in China

Production steps:

Step 1: wash celery, blanch with boiling water, cool and drain

Step 2: wash celery, blanch with boiling water, cool and drain

Step 3: finely chop the scallion and ginger, add 1 tsp salt, 1 tsp cooking wine, 2 tsp soy sauce, 1 tsp soy sauce, 1 tsp oyster sauce, 1 tsp thirteen spices and a proper amount of celery juice, and mix all ingredients evenly.

Step 4: Chop celery, squeeze out water, put it into the meat, add peanut oil, and stir in one direction.

Step 5: knead the dough and roll the skin. Use the flour with eggs to make dumpling skin. It is not easy to boil the skin.

Step 6: cut into small pieces and roll them into pieces

Step 7: roll the preparation into thin dumpling skin and put in the stuffing to make dumplings.

Step 8: seal your mouth.

Step 9: make all the dumplings in turn.

Step 10: boiling dumplings is very simple, boil the water, (more water, so as not to stick to the pot) put in the dumplings, after rolling, point a cold water, and then roll, and repeat point a cold water, after boiling, open the lid and continue to cook for 1, 2 minutes, the dumplings float up

Step 11: you can't eat dumplings without dipping in the juice. It can be simple or complex. Just a few cloves of garlic and a little Zhejiang red vinegar

Materials required:

Celery: 500g

Pork stuffing: 500g

Scallion: one tree

Wheat flour: 500g

Celery juice: right amount

Dried shrimps: right amount

Soy sauce: moderate

Oyster sauce: right amount

Zhejiang red vinegar: right amount

Thirteen spices: appropriate amount

Peanut oil: right amount

Salt: right amount

Ginger: right amount

Garlic: right amount

Note: 1. Don't pour out the juice. When mixing the meat, add it into the stuffing bit by bit, and stir while adding. The stuffing can absorb the vegetable juice evenly, making it smooth. Then put the vegetables and mix them well. When making dumplings with this kind of stuffing, it won't flow soup. It tastes full, delicious, tender and nutritious

Production difficulty: simple

Process: boiling

Ten minutes: Making

Taste: slightly spicy

Chinese PinYin : Qin Cai Zhu Rou Jiao Zi