Three fresh vegetable potstickers(su san xian guo tie )

Three fresh vegetable potstickers

Introduction:

"It's said that Empress Dowager Cixi liked dumplings very much, but she refused to eat them once they were cold, so the imperial kitchen had to keep cooking hot dumplings and throw away the cold ones. One day, the Empress Dowager went to the back garden to enjoy the flowers. She smelled the fragrance coming from outside the palace wall, so she went out of the palace curiously. She saw someone cooking food with golden skin, which looked like dumplings. After tasting it, she felt that the skin was crisp and the stuffing was juicy, which was quite delicious. Later I learned that it was a dumpling discarded by the imperial kitchen. Because it was cold and sticky, it was not easy to boil it in water, so I fried it in oil and ate it hot. "

Production steps:

Step 1: take a container, pour in flour and an egg, use proper amount of water and make dough, according to the normal degree of soft and hard dumplings.

Step 2: according to the "three light" principle and good dough, covered with plastic wrap or wet drawer cloth for a while.

Step 3: wash the leeks, control the moisture, and then chop them for later use.

Step 4: pour the oil into the pan. After the oil is hot, knock in 2 eggs and quickly spread them. Stir fry them over low heat. In this way, the eggs will be very broken and even, and avoid occupying another bowl.

Step 5: add a little oil to stir fry the egg and make it fragrant. You don't need to fry it for a long time. If it's too hot, the taste of the seafood will be bad.

Step 6: prepare leeks, eggs and sea rice, add salt, 1 teaspoon pepper and a little monosodium glutamate to taste.

Step 7: Sprinkle thin flour on the chopping board, and divide the dough into small dosage forms.

Step 8: roll the dumpling into skin shape and set aside.

Step 9: put the right amount of stuffing into the dumpling skin, fold it in half, and pinch the middle part of the upper end tightly.

Step 10: leave small openings on both sides and pinch the skin on both sides to form a 90 degree angle.

Step 11: reserve the green paste.

Step 12: pour a little oil into the pot, add the potstickers and fry for a while.

Step 13: paste the pot in the pot, add a little oil, lower the heat for 3 minutes, pour appropriate amount of water, the pot makes a wheezing sound, cover the pot, open it for 2 minutes, repeat 2-3 times. Turn the pan once in the middle and cover it to prevent the oil from splashing, scorching and tenderness.

Materials required:

Flour: 250g

Leek: 200g

Eggs: 3

Haimi: 100g

Salt: right amount

Pepper: 1 teaspoon

MSG: right amount

Oil: right amount

Note: 1. When spreading the eggs, we must use a small fire. After knocking in the eggs, we should quickly spread them, because it's my lazy way. We can brush a bowl less. We can use this method. We can pour them into the bowl and stir them evenly before spreading them, but the effect is the same. 2. Because it's made of three kinds of fresh vegetables, if you're afraid that the stuffing isn't tight, you should pinch it tightly. If you put meat in the stuffing and wrap it well, you should pinch it tightly in the middle and leave small openings on both sides for ventilation. 3. When frying, be sure to keep the heat low. Put the potstickers in first, then fry them in oil, and then simmer with water. 4. As for the stuffing inside, it's good to use meat stuffing. Or with shrimp, eggs and meat and into the three fresh stuffing is also very good, mainly to see everyone's taste.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: spiced

Chinese PinYin : Su San Xian Guo Tie