Chinese Food
Cantonese dumplings
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There's a dumpling expert in the office, Hua Jie. She has eaten her products several times. After seeing the pig running, she also knows the pig's name. So she tried her hand on women's day on March 8.
Cooking ingredients
Cooking Steps
Step1:Minced meat + corn + carrot + green bean. Add the above condiment
Step2:Clean and dice the shrimps. Don't cut them too much. You can have a crispy texture when biting them
Step3:Shrimp with wine, sesame oil, oyster sauce, soy sauce to improve the taste. Put in the meat stuffing. Add two native eggs (one is enough for ordinary eggs). Mix well. Store in freezing and snow for 10 to 15 minute
Step4:The dumpling skin is ready-made. First, squeeze it tightly in the middle (if the skin is not very sticky, put a small bowl of water beside it. If necessary, dip some water on the edge of the dumpling skin
Step5:Make three to four folds of the flowers on the right.
Step6:As shown in the figur
Step7:As shown in the figur
Step8:As shown in the figur
Step9:Pan fry the dumplings in a pan, heat the pan, turn off the heat, add some water, and then close the lid (turn over the other side for three minutes, add water, and then close the lid
Step10:Another plate for steamin
Step11:Dinner group photo (made jiaozi vinegar plate with minced garlic and chili sauce, and tomato soup for dumplings
Cooking tips:1. Add eggs to make them more fragrant and juicy. The flavor level is more rich; 2. Freeze the stuffing to lock the water. The stuffing is better when you wrap it. When you boil it, the juice will come out; 3. When you wrap it, try not to fill too much stuffing. Leave more space for the stuffing to expand. The taste will be better. There are skills in making delicious dishes.
