Three fresh potstickers of citron and melon(fo shou gua san xian guo tie )

Three fresh potstickers of citron and melon

Introduction:

Production steps:

Step 1: add proper amount of water into dumpling flour;

Step 2: mix it into a slightly hard dough, cover it with plastic wrap and let it stand for 20 minutes;

Step 3: add appropriate amount of ginger, pepper, salt and other seasonings into the meat stuffing, and stir along one direction;

Step 4: add the freshly cut chopped bergamot and carrot, add appropriate amount of salt, sesame oil and other seasonings;

Step 5: mix well and reserve;

Step 6: knead the dough into long strips, then add the dosage;

Step 7: roll the tablet into a wafer;

Step 8: pack the stuffing, squeeze the upper edge tightly, and fold the two sides inward;

Step 9: make all the dumplings ready for use;

Step 10: add proper amount of oil into the pot and heat it. Stack the dumplings in the pot and fry them a little;

Step 11: pour in one third of the raw material water;

Step 12: cover and cook until there is almost no water in the pan, until the sound of frying stops; 16. Open the lid and fry slowly over low heat until the bottom is golden; 17. Move carefully with the spatula; 18. Put the yard on the plate, ready to dip in the sauce; 15;

Step 13: open the lid of the pan, fry slowly over low heat until the bottom is golden, and carefully move with the spatula; 18. Put it on the plate and prepare to dip in the sauce;

Step 14: put the code on the plate and prepare to dip in the sauce.

Materials required:

Meat stuffing: right amount

Bergamot: moderate

Carrot: right amount

Dumpling powder: right amount

Ginger powder: appropriate amount

Cooking wine: moderate

Sesame oil: appropriate amount

Pepper: right amount

Oil salt: right amount

Precautions: 1. Add salt, pepper and other seasonings to the minced meat, stir along one direction; then add Buddha melon and carrot (I see half of the carrot is left, so I can temporarily add it, or not), and then add appropriate amount of salt and sesame oil to stir together; 2. Bergamot is not easy to get out of water, but we should add sesame oil at the same time when putting vegetables, This can lock the water in the vegetables, and taste better; 3. When sticking the frying pan, pay attention to heat the oil in the pan, fry the dumpling skin, so that it does not stick to the pot, and then put in an appropriate amount of water, add the cover, there is almost no sound when boiling, but it will make a sound when quickly turning into frying. At this time, you can open the cover, fry slowly over low heat, until the bottom is golden.

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Fo Shou Gua San Xian Guo Tie