Chinese Food
Scum rolls
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I really like pomace rolls. They smell 100 times better with pomace than other fillings. And the dumplings with oil dregs are also huge and fragrant.
Cooking ingredients
Cooking Steps
Step1:Peel and cut into larger pieces. Soak in salt water for half an hour. Wash the blood and control the water. In fact, it's better to use lard. But I bought a piece of fat streaky pork without buying it. Two Jin of streaky pork produces about 50 grams of oil residu
Step2:Water in the po
Step3:Pour in diced meat. The amount of water is the same as the meat. Stir fry slowly to dr
Step4:The whole process is light. The water in the pot is to keep the diced meat from sticking to the pot. Slowly fry the water in the pot and the diced meat to dry
Step5:Keep burning. It will take more than an hour. You will see bubbles in the pot halfway. It doesn't matter. It's normal.
Step6:Boil the oil residue till it's golden. Remove the oil residue while it is hot. Pour the oil into a heat-resistant container.
Step7:The oil residue starts to chop when it's ho
Step8:Just chop until it's fine.
Step9:Mix ginger, salt and pepper in the oil residue. Marinate in the refrigerator overnigh
Step10:Put scallion in the oil dregs. Call the beast (mother). I don't know how to make dough with old yeast. So my mother made the dough and the curls.
Step11:The curled flower roll can be steamed for 20 minutes after waking up again. Steam for 30 minutes.
Step12:The fragrant flowers are out of the po
Step13:Take a bite.
Step14:Here's a picture of lard. It's white when it solidifies. It's special for dessert or stir fried vegetable
Cooking tips:1. Be patient when boiling oil dregs. Keep the fire low all the way. Like to eat lard. You can directly put the oil residue and oil together to cool. The lard with the oil residue is more fragrant. 2. After the oil residue is fished out, salt and chili powder can also be sprinkled as snacks. It's not greasy at all. Mixed with sugar to make a sweet snack is also delicious. 3. There are skills to make dumplings with chopped oil residue filling, especially delicious.
