Golden crispy delicious traditional snack -- pork and fennel stuffing potstickers(jin huang su cui xian mei yi kou bai chi bu ni de chuan tong xiao chi zhu rou hui xiang xian guo tie )

Golden crispy delicious traditional snack -- pork and fennel stuffing potstickers

Introduction:

"I remember when I was a child, when my mother was cooking, I often helped. In fact, I did some simple things like carrying dishes and delivering things, so I didn't learn anything, and my mother didn't teach me. When I was a little older, when my mother was cooking, I continued to do those simple little jobs. Occasionally, my mother would say a few words about how to cook and how to cook. At that time, I really listened to them carefully and remembered them, but it was useless to listen without practice, so I still didn't learn anything. When I am far away from home and enter the society, my mother always tries to teach me how to cook when I go home. Although she didn't say it, I can deeply understand my mother's good intentions, that is, when I am away from home and learn to cook, I won't be hungry, so she can rest assured. So every time my mother talks, I will listen attentively and sometimes participate in it. I feel really special. Of course, I have learned some knowledge and can make several dishes, but the taste is still bad. Up to now, I dare not say that my cooking skill has surpassed my mother's, but it is also progress, but in my mother's eyes, I may still be a child who can't cook. Now I occasionally call my mother to ask for a dish. She always tells me patiently and in detail. At the end of the phone, I can hear my mother's satisfaction. My daughter still likes the taste of my cooking. Yes, how can we forget the taste? Looking back on all these years, my mother was always sweating in the kitchen to cook for the whole family. It was really distressing. When I was a child, the dishes I liked and the taste I had deeply rooted in my memory. No matter how I cooked, the taste I had in my memory will never surpass Potstickers are a kind of food that I like to eat very much. In my hometown, they are called "hot noodles dumplings". The names are different, and the shapes may be a little different, but they are generally dumpling shaped, and the methods are almost the same. Mom's potstickers are the kind of large dumplings made by frying. They taste delicious and cool! Hottie is a kind of fried traditional stuffing snack. It is exquisitely made and tasted. It is mainly made of pork stuffing, and is supplemented with different fresh vegetables according to the season. It is said that Empress Dowager Cixi liked eating dumplings very much, but she refused to eat them once they were cold, so the imperial kitchen had to keep cooking hot dumplings and throwing away the cold ones. One day, the Empress Dowager went to the back garden to enjoy the flowers. She smelled a fragrance coming from outside the palace wall, so she went out of the palace curiously and saw someone frying dumpling like food with golden skin. After tasting it, she felt that the skin was crisp and the stuffing was juicy, which was quite delicious. Later I learned that it was a dumpling discarded by the imperial kitchen. It was not easy to boil it in water because the skin was cold and stuck together. So I fried it in oil and ate it hot. Speaking of this, I feel more eager to eat. Think about it, it was the food that the Empress Dowager once praised. Now, we can enjoy it at any time. What a blessing! Ha ha, let's not talk about it. Let's make it. Pork and fennel stuffing potstickers. Here we are

Production steps:

Step 1: wash fennel, drain water and set aside onion and ginger;

Step 2: prepare the pork stuffing;

Step 3: add salt, cooking wine, white pepper and soy sauce to the pork stuffing to stir;

Step 4: add edible oil and sesame oil and stir evenly;

Step 5: chop the scallion and ginger;

Step 6: add onion and ginger powder and stir well;

Step 7: stir in the stuffing mixture, and then cut into pieces;

Step 8: prepare the sauce: take a small basin, add appropriate amount of water, vinegar, a little soy sauce and sesame oil, and mix well;

Step 9: take out the previously mixed flour and cut it into the same size of dosage with a knife;

Step 10: roll the dough into dumpling skin;

Step 11: add stuffing to make crescent shaped dumplings;

Step 12: add a little oil to the pan and heat it to 50%;

Step 13: take a dumpling;

Step 14: dip in the sauce;

Step 15: place it in the pot and code it well;

Step 16: stack them one by one by analogy;

Step 17: evenly add two spoonfuls of seasoning juice and sprinkle it on the gap between the potstickers;

Step 18: cover and fry for about a quarter of an hour, observe whether the pot is dry in the middle, so as to add seasoning juice in time;

Step 19: take it out with a shovel, and the delicious food is finished

Materials required:

Flour: right amount

Pork stuffing: 500g

Fennel: 750g

Scallion: right amount

Ginger: moderate

Salt: right amount

Cooking wine: moderate

White pepper: a little

Soy sauce: moderate

Vinegar: right amount

Soy sauce: right amount

Edible oil: right amount

Sesame oil: appropriate amount

Note: cooking experience: 1. Stir the fennel in the stuffing, otherwise it will come out of water when it is put too early. 2. The ratio of seasoning juice: water 10: vinegar 4: soy sauce 2: sesame oil 3. You can also increase or decrease it according to your own taste. 3. When putting seasoning juice into the pot, it is important to master the amount. Generally, it can be added to the half of the dumpling, but not too much. Otherwise, it will be a good pot Paste not only skin is not brittle, soft, but also easy to break skin, affecting the appearance and taste; 4, when covering the frying pot paste, we must master the size of the fire, generally speaking, use the medium fire, otherwise it is easy to paste; 5, fennel is more oily, you can put more oil in the preparation of stuffing, which tastes fragrant, and fennel itself can solve the greasy, so it is not harmful to health.

Production difficulty: simple

Technology: decocting

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Jin Huang Su Cui Xian Mei Yi Kou Bai Chi Bu Ni De Chuan Tong Xiao Chi Zhu Rou Hui Xiang Xian Guo Tie