Steamed dumplings with pork and turnip(zhu rou da tou cai zheng jiao )

Steamed dumplings with pork and turnip

Introduction:

"There are many kinds of dumplings in China, with a wide range of materials and production methods. Steamed dumplings, especially the Dumpling Banquet launched, have five grades and 15 series, including Peony banquet, Baihua banquet, Bazhen banquet and GONGTING banquet. The dumplings are delicious and have a long aftertaste! People in the north of China regard dumplings as very "sacred". People in the North use dumplings as festival delicacies and take dumplings as their staple food. In the southwest of Chengdu, people often take dumplings as snacks to change tastes and adjust tastes. But the dumplings in Chengdu are not inferior to those in the north. From the perspective of production methods, there are dumplings, steamed dumplings, fried crisp dumplings, guotie dumplings, baked dumplings, etc.; from the perspective of skin materials, there are flour dumplings, rice dumplings, Chengfen dumplings, eggskin dumplings, etc.; from the perspective of filling heart, there are vegetarian dumplings, meat dumplings, sweet dumplings, etc.; there are bell dumplings with seasoning as the main ingredient; from the perspective of modeling, there are crescent shaped, goldfish shaped, triangle shaped, guandingchan, Yutu dumplings, etc. There are many varieties and great changes. There are at least two or three hundred varieties. "

Production steps:

Materials required:

White flour: moderate amount

Pork stuffing: right amount

Turnip: moderate

Scallion: right amount

Ginger: right amount

Salt: right amount

MSG: right amount

Sesame oil: appropriate amount

Salad oil: right amount

Thirteen spices: appropriate amount

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Zhu Rou Da Tou Cai Zheng Jiao