Chinese Food
Pork pot paste
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The first wave of winter is a big drop in temperature. It's snowy in my hometown. It's cold and rainy in the south. This weather. If there is no food ironing. It's hard to stop for a long night... At this time, pot stickers come to you with strong fragrance and heat. Look, her whole body is shiny and rich in connotation; listen, she is crisp and flexible, with a sound at the entrance; smell, she is fragrant and full-bodied; taste, she is fresh, hot and juicy. Add a bowl of red bean soup to replenish qi and blood. This winter you will not be lonely and cold any more...
Cooking ingredients
Cooking Steps
Step1:Warm water and noodles. The proportion is similar to dumplings. Stir with chopsticks. Knead patiently for a while. Wake up for half an hour or more with the three light back cover cloth.
Step2:When you wake up, make stuffing. Peel and chop the meat. Mince it. Delicious water. Cut celery. Blanch with water. Remove and chop. Squeeze water. Stir the meat stuffing with all the ingredients. Stir with celery water. You can eat half a bowl of water. The meat stuffing is smooth and juicy. Time of meat filling draught. Chop celery, onion and ginger. Add meat filling and stir well. The filling is ready.
Step3:Wake up. Divide into two groups. Take one and knead it into long strips. Pay attention to the uniformity. Cut the dosage. Knead it into a circle and flatten it. Roll it into a thick middle. Thin skin around. It can be thinner than dumpling skin.
Step4:It's the same as dumpling making. It's more convenient. It's in the middle. It's on both sides. After packing, put the oil in the non stick pot and heat it up to 30%. Lower the pot paste and fry it slowly. The bottom is hard and firm. When it has turned yellow and ripe, add water. Add it from the four outer rings. Finally, sprinkle it in the middle. After adding water, I know there is a sound. Immediately cover the pot and keep it stuffy for about two minutes (approximate). After the founding of the country, see the effect. The water will be dry. Sprinkle the water again. It can be slightly less than the last time. It will be stuffy again. Look again. The top of the pot paste is cooked without turning white. The water is dried out of the pot. Spicy pot stickers. It's hot to bite. The gravy goes to the throat. It's served with a bowl of brown sugar and red bean paste. It's not cold in winter even for one perso
Cooking tips:1. When I was a child, my father made pot stickers twice. He thought they were delicious. In fact, I thought they were not very cooked. It can be said that they failed. I can't bake the dumplings directly. I have to make them open on both sides. The filling is easy to cook. 2. At the beginning of the pot stickers, fry them slowly. The bottom is crisp and not easy to paste. The bottom is fried and fixed. When the pot reaches a certain temperature, add water again. 4. Do not add too much water at one time. Add two times in total. Each time you add water, it should be steamed immediately. If there is no boiling, the bottom of the pot stickers will be soft and not brittle. There are skills in making delicious dishes.
