Chinese Food
[saltwater corner] fried dumplings. Sure enough, Cantonese are the most exquisite.
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Dumplings are often eaten by boiling, steaming and frying. In Guangdong and Hong Kong, there is a kind of salty water corner made of rice flour, but it is fried. It is a popular tea on the dim sum menu. Today, I'd like to invite Guangdong pastry chef to teach you some skills.
Cooking ingredients
Cooking Steps
Step1:Pour 75g clear noodles into a bowl. Add 100ml boiling water and blanch. Stir until there is no granul
Step2:Pour 250g of glutinous rice flour into a bowl. Add 75g of soft white sugar and stir evenly. Add in the clarified noodles in several times. Slowly pour in 175ml of ice water and stir to form a dough that is not easy to crack. Wrap it with a plastic wrap and refrigerate for standby
Step3:Cut 150g red flower meat (sandwich streaky pork), 60g fat, 150g chicken leg meat, 100g dried mushroom and 50g dried radish into small grains
Step4:Heat up the oil and stir fry the red flower meat. Stir fry the chicken leg meat and fat fat. Stir fry 25g dried Beth and mushrooms. Season with salt, sugar, oyster sauce, raw soy sauce and old soy sauce. Cool and refrigerate and add 50g green onion
Step5:Knead 30 grams of each preparation, pack 15 grams of filling, and finish in an angular shape
Step6:Heat up the oil pan to 70-80% heat. Turn off the heat and let the water horn grow embryos
Step7:Turn off the fire and fry until it floats slowly. In the middle of the fire, fry until the surface is golden and then fish out.
Cooking tips:There are skills in making delicious dishes.
