Chinese Food
Spanish mackerel dumplings
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Spanish mackerel is a regular fish with few spines. It's very suitable for picking out meat to make dumplings. However, due to the special taste of fish, it's served with streaky pork and a large amount of water, so the taste will be tender and incomparable. Every spring and autumn when Spanish mackerel goes on the market, if the seaside people don't take such a bite, they will live in the seaside for nothing.
Cooking ingredients
Cooking Steps
Step1:Wash Spanish mackerel thoroughly. Pay attention to the black matter in the abdominal cavity. Clean all. As shown in the picture. Insert a knife along the girder bone.
Step2:Two pieces of fish under the horizontal slice. The middle fillet. Then remove the thorns on both sides and in the middle. Skin down. Scrape off the fish with a knife or spoon. Don't throw away the fish skin and muscles. Scrape the rest of the meat off the fish. Discard all the fish bones.
Step3:Take more than 600 g of fish meat from two Spanish mackerels, and mix it with streaky pork. Because you need to pump water at the back. The overall volume will be larger. You can change it into a slightly larger container.
Step4:Put the prickly ash into the bowl. Pour in the boiling water. Stir for several times. Then place the water to cool. Add the raw soy sauce and cooking wine. Pour a small amount into the mixture of fish and five flowers each time. Stir in one direction continuously. Stir in 2 bowls of water in total (5 inch bowl in the picture). Stir in a little water and absorb it thoroughly before adding another time. Until the filling looks very wet and sticky.
Step5:Stir the stuffing. Add onion oil, salt and ginger. Mix well. When the noodles are ready to be wrapped, add the chopped leeks and sesame oil and mix well.
Step6:After adding leeks, you don't need to stir them too much to avoid damaging the taste of leeks. Close up. The whole stuffing is very soft. It's much softer than the usual meat stuffing. Light powder is dotted with leek green.
Step7:Knead the noodles in advance. The dumpling noodles should be soft. This amount of stuffing needs to be mixed with 500550g flour. The water is about 60% of the flour. Of course, it depends on the size of each dumpling filling. Then roll the finished surface into blocks. Take a piece of operation first, roll it into a long strip with a diameter of about 2cm, and then cut the dosage.
Step8:Press flat. Roll the skin. Pack the stuffing.
Step9:Made dumplings. Spanish mackerel dumplings are suitable for thin skin and big filling. The whole dumpling should be a little bigger. The wrapped dumplings should have the color of filling. Boil the dumplings after the water boils. Dip in your favorite sauce.
Cooking tips:The key to making Spanish mackerel dumplings is not smelly - first of all, when dealing with fish, it must be very clean. The internal organs and the black matter in the internal organs must be washed completely. Then take the fish carefully. Do not use the skin or the red part near the skin. Finally, when fetching water, we need to soak the pepper water after opening and cooling. By the way, we need to add some cooking wine. This kind of dumpling only has fish flavor, but not a little fishy smell. You can't add too much leek. Otherwise, it's not Spanish mackerel dumpling. It's a little fishy leek dumpling. There are skills in making delicious dishes.
