[taste of memory] oil dregs and pickled cabbage dumplings
Introduction:
"When I was a child, when I was refining oil in winter, my mother used oil residue to make sauerkraut dumplings for us to eat. It was called Yixiang. Since I grew up, my family seldom ate oil, and I never ate any dumplings filled with oil residue. This time, in order to make Chinese snacks, I left some oil residue in the refining. I chopped it while it was hot and made sauerkraut dumplings with homemade sauerkraut. Let alone it was really fragrant! Here to share with friends, I hope you like it
Production steps:
Materials required:
Flour: 750g
Sauerkraut: 3 balls
Oil residue: a small bowl
Salt: right amount
Soy sauce: 2 teaspoons
Old style: half a spoonful
Shaojiu: half a spoon
Pepper: a little
Five spice powder: a little
Pepper powder: a little
Chicken essence: a little
Scallion: right amount
Ginger powder: appropriate amount
matters needing attention:
Production difficulty: ordinary
Process: boiling
Production time: half an hour
Taste: salty and fresh
Chinese PinYin : Hui Yi De Wei Dao You Zha Suan Cai Shui Jiao
[taste of memory] oil dregs and pickled cabbage dumplings
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