Chinese Food
Colorful hand-made dumplings for Chinese New Year's Eve dinner
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Usually we make dumplings after supper. When we're hungry at 12 o'clock in the night, we have another meal. Keep the year. But if there are many people in the family and there is no condition to make dumplings temporarily, they can be packed out and frozen in the refrigerator, which saves time and is very convenient. What you can't eat can be taken as you like after the Spring Festival. There are many ways to eat dumplings. As long as the dumplings are pinched, you can eat whatever you want. Boil, steam, fry and fry. Today, I use steaming. The steaming is more original. The taste is also strong. It won't become weak after boiling. But it's recommended to eat it when it's steaming out. Because there's no water to moisten it. The dumplings will air dry. My favorite food is actually the leftover dumplings cooked and fried the next day. That's super fragrant. For the sake of health, I used several kinds of natural pigments. Spinach juice, pumpkin mud and carrot juice are all familiar to us. I also tried to knead noodles with red wine. But the color is not too thick, and the noodles are hard. I didn't put the finished products out. Then there is bamboo charcoal powder
Cooking ingredients
Cooking Steps
Step1:First mix the meat stuffing into the flavor. Add the onion, salt, white pepper, raw soy sauce, oil consumption and stir evenly. Then add the pepper oil and sesame oil. Finally, use the oil to seal the taste. Don't leave the oil first. That way, you can't taste it.
Step2:Shrimp to shrimp line. If the corn is big, you can cut it properly. Korean kimchi is diced. Squid ring is also diced.
Step3:Divide the meat stuffing into several parts, and then add the stuffing we need to mix separately. It can be seasoned with salt.
Cooking tips:There are skills in making delicious dishes.
