Fried dumplings with celery and fresh meat(hao chi bu guo jiao zi qin cai xian rou jian jiao )

Fried dumplings with celery and fresh meat

Introduction:

"Dumplings, a delicious pasta, can be steamed, boiled, fried, and packed with any stuffing you like. Every time our family makes dumplings, they are very happy. Everyone takes a saucer to make their favorite dip, and then exchanges them to eat. Happiness is so simple that they don't need to weigh their toes and touch them all the time . There are many ways to make dumplings. Some of my relatives left a message asking me how to make dumplings, so I photographed the process of making dumplings. But because I always do it myself, I can't cooperate with the demonstration with my right hand in such steps. But I try to take pictures when I'm in the main point, hoping that I can understand my relatives who don't know how to make dumplings. "

Production steps:

Step 1: main raw material drawing.

Step 2: wash the pork, separate the lean meat and fat meat, cut them into small cubes, chop the lean meat into thick minced meat, and then add the fat diced meat together.

Step 3: put the minced meat into a large bowl, add the chopped green onion and ginger.

Step 4: add salt, oyster sauce, soy sauce, pepper, sugar, stir well.

Step 5: cut the celery into small pieces, add it to the meat and mix well.

Step 6: add appropriate amount of water and starch in several times, and stir in the same direction until the meat is slightly strong.

Step 7: take a piece of dumpling skin and pack in the right amount of stuffing.

Step 8: knead the dumpling skin in the middle of the right side, about 1 cm long, and start to make the first fold. (it's not very clear here, please see the next step)

Step 9: after making a pleat, continue to wrap and pinch the dumplings, and then make a second pleat about 1cm away. (when pleating, the upper dumpling skin is overlapped back, and then pressed on the lower dumpling skin.)

Step 10: pinch the upper and lower dumpling skins together, and the second fold will be done.

Step 11: knead the dumpling skin about 1cm, and add the third fold.

Step 12: make the dumplings all the way to the end.

Step 13: put the dumplings at intervals to avoid sticking.

Step 14: add a little oil into the pan, heat it up, add the dumplings and fry until the bottom is golden.

Step 15: add 2 / 3 of the water before dumplings.

Step 16: close the lid and keep the fire for about 2 minutes.

Step 17: after the water is dry, sprinkle some cooked sesame and scallion.

Step 18: eat with your favorite sauce.

Materials required:

Dumpling skin: right amount

Pork: 300g

Celery: moderate

Ginger: moderate

Chives: right amount

Cooked sesame: right amount

Table salt: 2 teaspoons

Oyster sauce: 1 / 2 tbsp

Raw soy sauce: 1 tbsp

Sugar: 1 teaspoon

Pepper: 1 teaspoon

Starch: appropriate amount

Note: the heart of the poem phrase: 1: when chopping meat, first chop lean meat, chop to the satisfaction of the degree of 6, 7 minutes, and then add fat to chop together, so that the taste is better, otherwise the fat is chopped into oil. 2: If you don't like to eat onion and ginger, soak it into onion and ginger water, or add onion and ginger powder to the meat and chop it together. 3: If you like the deep color of the meat, add soy sauce. 4: As for the method of making dumplings, it's better to take a piece of dumpling skin, or rubber paste, and look at the package, you will understand.

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hao Chi Bu Guo Jiao Zi Qin Cai Xian Rou Jian Jiao