Chinese Food
Spanish mackerel dumplings
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Spanish mackerel is also called blue point mackerel (scientific name). It has delicate meat, delicious taste and rich nutrition. It is one of the economic fishes in the north. Among the people, there are praises of the partridge, the water deer, the sea mackerel and the Pomfret. The most popular way to eat Spanish mackerel in the market. There are Spanish mackerel balls, braised Spanish mackerel cakes, braised Spanish mackerel, etc. What we make today is Spanish mackerel dumpling. It should be a famous snack in Shandong. Spanish mackerel can be divided into two kinds - & quot; chub mackerel and Yanbei. The latter has less thorn and more meat. It is more suitable for making dumplings with stuffing. Some people think that the finished Spanish mackerel dumpling is delicious, while the one they made is fishy. It tastes like firewood. It's not delicious. In fact, the most important step is the first step. When the slices of fish come down, this is particularly important. Don't scrape the fish too clean. Near the fish bone. And the position of the fish skin. Those dark red things can't be asked. There's also a place where the belly of the fish turns black
Cooking ingredients
Cooking Steps
Step1:Get all the ingredients ready. Try to pick as many as you can. Cut the fillet along the spine. Then carefully scrape the meat off with a knife. Don't get dark red near fish bones and skin. And those with black belly. These will make dumplings smell fishy. Dice leek. Chop ginger.
Step2:First of all, it's Xiangxue dumpling powder. It's white and sinew. The dumpling skin is very good. Rub for a while. Cover with plastic wrap and wake up for about half an hour.
Step3:Mix the stuffing. Put the Spanish mackerel and the streaky pork on the chopping board together and then chop them. Integration. In a large bowl, add soy sauce, chicken essence, salt and sesame oil. Stir in one direction.
Step4:Put in a bowl of pepper water a little more. After the pepper water is soaked in advance) the volume is expanded, put in 1 egg (it can be put but not put depending on personal preference) and continue to beat in one direction.
Step5:Add some oil to the wok, heat it and turn off the fire. Pour in leek and mix quickly. Add oil to the meat. Stir well. Smell enough. Cover with plastic wrap and refrigerate for 1 hour. (the surface of the bag just solidifies. It's very good to stir it again.
Step6:The wake-up dough is rubbed into long strips, and then cut into small pieces. Roll the rolling pin into a thin skin beside the middle thick point. It's a little thinner overall. It's delicious.
Step7:Dig up a small spoon of meat and put on the pastry. Wrap it in your own way.
Step8:If you can't finish cooking too much, put it in the dumpling box. The refrigerator will freeze.
Step9:Boil the water, add some salt and make dumplings. Cover the pot. Order water twice. The dumpling skin made of Xiangxue dumpling powder can't be broken. The boiled dumplings are white. They are very beautifu
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Cooking tips:The amount of water in the flour depends on the water absorption of the flour. Under normal circumstances, it is 500g powder plus 260g water. There are skills in making delicious dishes.
