Cuttlefish dumplings(mo yu shui jiao )

Cuttlefish dumplings

Introduction:

"The ink of cuttlefish is a good thing."

Production steps:

Step 1: first, mix the ink with the noodles, remove the ink from the cuttlefish, and then mix the ink with the noodles. The dumpling skin is black.

Step 2: Mince Pork and cuttlefish into mud. Add seasoning, soy sauce, salt, monosodium glutamate, clear oil.

Step 3: cook dumplings, boil a pot of boiling water and add some salt. When the water boils, put down the dumplings. Ladle the dumplings and stir the water clockwise to make the dumplings float in the water. When you see the dumplings floating on the water, you begin to swell your stomach and pick them up. In order to prevent the dumpling skin from sticking together, copy it after picking it up.

Materials required:

Dumpling powder: right amount

Cuttlefish: moderate

Pork: moderate

Garlic: right amount

Rice vinegar: right amount

Soy sauce: moderate

Bright oil: proper amount

Salt: right amount

MSG: right amount

Sesame oil: appropriate amount

Note: dumplings are delicious and the dip is also very important. 1. Horseradish rice vinegar 2. Chili oil monosodium glutamate 3. Garlic vinegar plus essential oil 4. Preserved mustard noodle vinegar I've eaten all these, and it tastes good.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: fish flavor

Chinese PinYin : Mo Yu Shui Jiao