Celery dumplings(qin cai jiao zi )

Celery dumplings

Introduction:

"It's better to pour it out, and it's better to eat dumplings. There's no reason to want to eat dumplings. There's no reason to eat dumplings directly. There's also a "hot and Sour Dumpling sauce" specially made for dumplings

Production steps:

Step 1: after mincing pork, pour in 1 tbsp vegetable oil for easy chopping (better than water).

Step 2: chop the pork into minced meat.

Step 3: put the chopped minced meat into a clean small bowl, and sprinkle with appropriate amount of refined salt.

Step 4: 1 tbsp soy sauce.

Step 5: pour in proper amount of cooking wine, stir well and marinate for 30 minutes.

Step 6: wash the celery, control the water and chop it.

Step 7: put the pickled pork stuffing and celery into a clean basin.

Step 8: pour in 2 tbsp of cooked vegetable oil.

Step 9: add appropriate amount of refined salt and stir well.

Step 10: mix the flour into dough and cut it into small pieces.

Step 11: roll the preparation into thin dumpling skin, put in the stuffing and make dumplings.

Step 12: to prevent adhesion, sprinkle a thin layer of flour on the cover pad.

Step 13: take water in the pan, bring it to a boil and put in the dumplings. After boiling, order cold water twice, wait until the dumplings are completely floating and bulging, and then take them out.

Materials required:

Lean pork: moderate

Celery: moderate

Flour: right amount

Vegetable oil: right amount

Refined salt: right amount

Soy sauce: right amount

Cooking wine: moderate

Ginger: moderate

Note: 1, pork chopped into a spoonful of vegetable oil can be easily chopped (better than water effect). 2. When boiling dumplings, open the pot and then point cold water twice. When the dumplings are completely floating and bulging, they can be fished out.

Production difficulty: simple

Process: others

Production time: one hour

Taste: Original

Chinese PinYin : Qin Cai Jiao Zi