Chinese Food
Spanish mackerel dumplings with juicy soup
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Nowadays, there are many fillings for dumplings, but Spanish mackerel dumplings are still a major feature of Weihai. As the representative of Weihai dumplings, bayou dumplings have the characteristics of big filling, thin skin and juicy teeth. The authentic Spanish mackerel dumplings are bigger than baozi's dumplings. There are two saying that they are filled with a bowl. People in Weihai seem to have a special complex for Spanish mackerel. We only recognize local Spanish mackerel in Weihai. Every year, after the solar term of Guyu, a large number of Spanish mackerel gather in the coastal waters of Weihai. This is a good time for a large number of fresh spring Spanish mackerel to go on the market. At this time of year, my mother always likes to wrap fish dumplings with fresh Spanish mackerel. Mother said. The stuffing of bayou dumplings must be over a jin of extremely fresh bayou. The dumpling surface should be softer. The skin should be rolled out a little bigger. The boiled dumplings. The crystal thin and transparent skin. Full of white and green big fish balls. The fish is delicious, the meat is smooth, and the flavor of leek is completely integrated. It is not greasy and juicy
Cooking ingredients
Cooking Steps
Step1:Prepare flour. Add cold water and egg white. Knead into smooth dough. Cover with plastic wrap for 20 minutes.
Step2:After the Spanish mackerel is washed and gutted, insert two pieces of fish along the Crossbones and cut the two pieces of fish into minced fish.
Step3:Chop the pork into meat paste.
Step4:Fish and streaky pork are mixed. Pour in cooking wine and white pepper.
Step5:Add salt and a bowl of scallion and ginger water. Stir in one direction while adding water.
Step6:Pour in a bowl of pickled pepper water. Stir in one direction while adding water. Add milk in the same way.
Step7:Add egg white and sesame oil. Continue to stir in one direction.
Step8:Add the chopped leeks and mix them well. Roll the noodles into the dumpling skin. Wrap the dumpling stuffing.
Step9:Add water to the pot and then put half of the scallion to boil. Put in the dumplings and cook them.
Cooking tips:1. The bigger the Spanish mackerel, the fresher the better. 2. No fish skin. Just fish meat. Or it will smell fishy. 3. It's OK to chop the big fish under the slice. You don't need to chop too much directly. The filling of Spanish mackerel dumplings is mainly made up of chopsticks and. Stir vigorously in one direction with chopsticks. Finally, it's best to stir the fish into fine mud. 4. The amount of leek should not be too much. Otherwise, it will affect the taste of fish dumplings. 5. The pure Spanish mackerel dumpling is made of pure white meat. It uses streaky pork for health. It tastes good. 6. Don't add onion and ginger directly to the filling. Soak the onion and ginger water with clear water in advance. 7. It's a meal for three in a common family. You can't use a Spanish mackerel. If you want more bags, you can increase them in proportion. There are skills in making delicious dishes.
