Cooked pork dumplings with celery(qin cai shu zhu rou shui jiao jian dan de mei wei bu tong yi ban de diao liao )

Cooked pork dumplings with celery

Introduction:

"I learned roller skating in the summer vacation, and my father was always practicing with me, so in order to reward my father, I made dumplings. After all, my father likes pasta. This is a strange dumpling, pork is cooked meat, cooked and flavored, very delicious, even if it is not used as stuffing, you can eat directly with cakes, steamed bread and rice. I've tried it. Hee hee! As for the celery, it's boiled after being shredded. It's also very flavorful. "

Production steps:

Step 1: put the pork into the water, skim off the blood, and then add pepper, Angelica dahurica and angelica. Three kinds of materials can fully taste pork.

Step 2: cook the meat for 30 minutes, remove it and chop it with a knife.

Step 3: Chop celery, blanch and set aside.

Step 4: heat the pot, add a little oil, then add chopped scallion, stir fry until fragrant, put the scallion aside, put in the pork, until the pork absorbs the smell of scallion oil, then stir fry evenly.

Step 5: add celery and stir fry.

The sixth step: add salt, thirteen incense, curry powder, Baijiu, soy sauce, and soy sauce. Mix well. If you just eat fried minced meat, it's OK at this stage, because it's really delicious. Because Baijiu and Angelica pepper seasoning, plus curry powder and liquor, is too wonderful for words, this is the unusual flavor.

Step 7: add the other half of scallion, stir fry meat from the small amount, and then add some can taste rich. Let's have a look.

Step 8: mix the dough in advance and wake up for 40 minutes to an hour.

Step 9: rub the dough into strips and cut out the dosage.

Step 10: roll the preparation into dough. It's best to use cold boiled water and noodles, otherwise there will be dry skin, and the dumplings will rot at that time.

Step 11: pack the filling into the dough.

Step 12: say hello.

Step 13: put hot water into the pot, put dumplings into the pot after the water is boiling, add a small bowl of cold water after boiling, and the water can be filled out after boiling. Because the meat and vegetables are cooked, you don't need to boil them twice.

Step 14: styling matters.

Step 15: it looks a little loose inside, but it tastes good.

Materials required:

Pork: moderate

Celery: moderate

Flour: right amount

Scallion: right amount

Ginger: right amount

Salt: right amount

Angelica dahurica: Six tablets

Angelica: how many

Thirteen spices: appropriate amount

Curry powder: right amount

Soy sauce: moderate

Old style: moderate

Baijiu: moderate amount

Zanthoxylum bungeanum: right amount

Note: 1, the difference of seasoning is that: first, when pork is released, angelica and Angelica dahurica can be released; two herbs can be transferred to the fresh flavor of the meat; two: when the seasoning is fry, the onion oil is first cooked, the meat first absorbed the onion oil fragrance, then added the curry powder and the Baijiu, and the curry powder mixed fragrance was really great. If the fried meat stuffing feels dry, you can put soup in the cooked meat, that soup is the essence. 2. It's better to use cold boiled water and warm water to make noodles dry, which will affect the appearance of the finished products and cause them to crack.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Qin Cai Shu Zhu Rou Shui Jiao Jian Dan De Mei Wei Bu Tong Yi Ban De Diao Liao