Fresh meat dumplings with jade mustard(fei cui zha cai xian rou jiao )

Fresh meat dumplings with jade mustard

Introduction:

"How many ways to eat mustard? How many dishes can mustard tuber produce? Food world, together with the people's Government of Fuling District of Chongqing and Chongqing Fuling mustard tuber group, held the first original recipe competition with the theme of mustard tuber in history! It's a collision of cooking creativity and food fashion, and a grand menu event of delicious creativity and cultural inheritance! Pickled mustard, it is not just a side dish, it can play out the pattern, play out the delicious. Let's brainstorm and use our brains to participate in the mustard mustard recipe competition. Let's live in the kitchen with mustard mustard hold! Activity address: http://www.msj.flzc.com/CookBookList.aspx Referring to the practice of Guangdong cuisine "crystal shrimp dumpling", we made this kind of jade pickled fresh meat dumpling, changed the clothes for ordinary steamed dumplings, and immediately had a different feeling^_ ^The combination of New Orleans barbecue and mustard, the collision of Chinese and Western flavor, crystal clear, beautiful extraordinary, bite, Q skin is also very chewy, your taste buds will have a different experience

Production steps:

Step 1: wash the pork and chop it into puree.

Step 2: mix the barbecue and spareribs soup evenly, pour into the mashed meat, stir until strong, cover with plastic film, and refrigerate for more than 2 hours.

Step 3: cut mustard mustard into small pieces.

Step 4: pour frozen kidney beans and diced mustard into the meat.

Step 5: mix well to form filling and set aside.

Step 6: mix 10g corn starch and 100g Chengfen evenly.

Step 7: pour in about 100g boiling water.

Step 8: stir with chopsticks until there is no dry powder, then cover and simmer for 5 minutes.

Step 9: put the dough in the previous step on the workbench, add the remaining 20g corn starch bit by bit, and knead until there is no dry powder at all.

Step 10: if there is lard, add 1 spoonful lard to the dough and knead well. Cut 1 / 4 of the dough from the previous step and knead in 3G Matcha powder. Knead well without dry powder. Then wake up the dough for 15 minutes.

Step 11: take the same amount of white dough as the green dough, rub long strips, divide the green dough into 2 pieces, rub long strips, and put them together.

Step 12: cut into small dosage pieces of appropriate size. Pay attention to cover the plastic film, do not make the dough exposed in the air, the dough is easy to form a layer of dry skin.

Step 13: roll each dough into a dumpling skin with thick middle and thin circumference. Wrap in the mixed stuffing and shape it into dumplings.

Step 14: place on carrot slices. If you don't have the right vegetables, put a layer of oil on the steamer grate, and then put the dumpling embryo, otherwise the dumpling skin is easy to break. Make water in the pot, bring to a boil, add the dumplings to germinate, heat for 1 minute, then turn to medium heat for 4 minutes. Time should not be too long, otherwise dumplings are easy to break.

Materials required:

Chengfen: 100g

Corn starch: 30g

Boiling water: 100g

Loin: 150g

Frozen assorted beans: 1 tablespoon

Fuling mustard: 30g

New Orleans barbecue: 9g

Ribs soup: 20g

Note: 1, stuffing is best prepared easy to mature, and do not pack too large, otherwise it will be steamed for a short time and not cooked. 2. Don't put all the corn starch in at the beginning, and knead it bit by bit later, so the skin is good and not easy to break. 3. You can add a little lard or colorless vegetable oil. My family just has lard and colorless vegetable oil. 4. To boil an underwater pot, turn off the fire when the dumpling skin becomes transparent. You can pinch the watch. Do not steam for too long, as dumplings will break the skin.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Fei Cui Zha Cai Xian Rou Jiao