Chinese Food
Stewed pork with clam and melon
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This pot sticker is a local way of eating. I have been dealing with it by the sea all the year round. The local people call it Gala. Match it with a green beer. Then I'll have a ha It's getting warmer and warmer. Go to the market and buy a professional tool. You can go to the seaside with the local aunts, carrying a bucket, knocking and beating. When you come down in the morning, the harvest will be very rich, especially the oysters. It's enough for you to pack several meals Today, I bought this clam from the seafood market. Because I haven't bought any tools yet. I'll knock them out when I buy them. And save money. Ha ha Every time I make this filling pot stickers, I use Mr. Mou's words - make more. Don't eat enough.
Cooking ingredients
Cooking Steps
Step1:1. Prepare the ingredients. Remove the head and tail of the horned melon. Peel the clam in advance. 2. Add warm water to the flour. (put a little salt in the flour to make it hard to break the skin). Mix with chopsticks to form floccules. Knead it into a smooth dough. Cover with the plastic wrap to wake up. Prepare the filling during the wake-up process.
Step2:2. Add warm water to the flour (a little salt in the flour will not break the skin easily). Use chopsticks to stir it into floccules. Knead it into a smooth dough. Cover the plastic wrap and wake up. Prepare the stuffing during the wake-up process.
Step3:3. Add water to another pot. Add ginger slices and clams. (two pieces of ginger must be put to remove the smell
Step4:4. Boil to remove the floating powder, drain the water and peel the clam meat.
Step5:5. Peel the horned melon into thin shreds and add salt to remove water. Break up the eggs and fry them in the pot until they are crushed. Put the clam meat into the pot and stir well.
Step6:6. Add chopped scallion white powder and ginger powder, pepper noodles, sesame oil and salt. Stir well and taste.
Step7:7. After waking up, knead until the long strip is cut. Roll out the skin (the skin can be rolled out into a circle or into a cow tongue shape). The filling should be kneaded in the middle first, then extended to both sides without sealing.
Step8:8. Put the wrapped ones in order.
Step9:9. Heat the oil in the pot and adjust the heat. Put in the pot stickers and fry until the bottom is yellow.
Step10:10. Add the water starch powder (that is, the starch is mixed with water) just before one third of the pot paste. Cover it and mix it with fire to collect the juice.
Step11:11. When the juice is about to dry, sprinkle black sesame seeds with chopped shallot.
Step12:Finished product drawin
Step13:Finished product drawin
Step14:Finished product drawin
Cooking tips:1. When kneading the dough with the skin of the pot, warm water and a little salt can prevent the skin from breaking. If you don't, you can use the flour of professional dumplings and wonton to make it. 2. Due to the different water absorption of each kind of flour, when kneading and adding water, it's better not to pour in all the water at one time. Leave about 10 grams. Add again one by one depending on the situation. There are skills in making delicious dishes.
