[mushroom and meat pot paste 2 types] thin skin, closed mouth, fried & thick skin, open mouth, crispy bottom plate recipe-Chinese Food-best chinese food recipes-cooking food

Step2:When you wake up, prepare the filling - stir the minced meat with salt in one direction until it is strong. Add a small amount of mushroom water for many times and mix well. Then add the mushroom dice and mix well

Step3:The wake up face is twisted into a thin stri

Step4:Sliced into noodle

Step5:Flatten into a round cake. Sprinkle a little dry powder to prevent sticking. Cover the temporarily unused part of the surface with gauze to prevent air drying

Step6:Take a facial preparation and roll it into a round skin with a slightly thick middle and thin edg

Step7:Put the filling in the middle. Put it in a slender shap

Step8:The upper and lower ends of the patch lift. Knead to the middl

Step9:As shown in the figure, knead the opening at both ends to the middle. Knead along the edge of the face leather

Step10:In this way, you can finish a thin and closed pot paste. If you don't eat it right away, you can put it in the refrigerator for freezing

Step11:Shut up. This is my direct water frying method. Add some oil to the pan and heat it, then drain it into the paste and fry it a little bit

Step12:Pour in clear water until it's over half of all the pot stickers. Boil over high heat, cover and simmer for about 10 minutes, then open the cover. Boil until the water is dry

Step13:The difference between thick skin and open type is that if the face is slightly thick, step 8 will be done. The opening at both ends will not be sealed

Step14:Instead of clear water, the crispy paste is used for this frying, that is to say, pan paste is slightly fried with oil and then poured into the crispy paste (1 tbsp starch + 150ml water for mixing) and the starch water is boiled over high heat. Big bubbles appear. Cover, braise over medium high heat until almost dr

Step15:When the water is evaporated, a layer of clothes will form at the bottom. At first, it's white. Fry it over medium heat until the color of the clothes is golden, and then you can start cooking

Step16:Thin skin closed product

Step17:Thick leather open end products

Step18:Thick leather open end products

Cooking tips:The delicious soup of stuffing will exude during the frying process. Then the pot stickers, which are absorbed by the pastry and the bottom crispy skin, have a taste that is not found in fried dumplings. It's recommended to match shiitake mushrooms with meat fillings. It's better to use dried shiitake mushrooms when you add chopped shiitake mushrooms to the basic meat fillings. When you chop and mix them into the fillings after the hair is soaked to make pot stickers, I will draw less water for fillings. Because I don't want the fillings to be too thin, the water used for the fillings will just be used effectively to make the water of shiitake mushrooms. I prefer to make it thicker and add a layer of crispy bottom. It's absorbed The soup is very fragrant and closed. Needless to say, it's just a new style of fried dumpling. The same delicious opening is the original picture of the pasta book. The closing is made later. It's almost the same. I wrote it together. I have skills in making delicious dishes.