Chinese Food
Qingmingjiao fried salted dumplings
(102511 views)My husband's hometown. In the past years, it was qingmingjiao prepared by Mrs. Tang. It was filled with sweet meat. The skin was very fragrant after fried. I fell in love with the taste when I first ate qingmingjiao. This year, my hometown has been decorated. I have a place to live. So I discussed with my sister-in-law. This year's qingmingjiao. I made it myself Prepare the stuffing. Please consult your predecessors about qingmingjiao's method. Then according to your usual cooking experience, the fried qingmingjiao is praised by the whole family. It is much better than blue Allow me to have a chat
Cooking ingredients
Cooking Steps
Step1:Minced por
Step2:Onion / leek / garlic. I use garlic here. Chop it
Step3:Shage. Cut. You like the taste of big grains. You don't have to chop too much. You like the taste of small grains. Just chop a little. Is qingmingjiao sweet or not? Sarge plays an important role.
Step4:Preserved vegetables / chopped carrot
Step5:Add more oil. Put in the pork and fry it. More meat can be fried in high heat. Less meat is recommended to be fried in medium low heat. Stir fry the meat to a certain extent. It will force out a lot of blood. At this time, continue to stir
Step6:Stir fry until the blood is gone. It's ready for oil. Stir fry to this extent. Don't stir fry for too long. If stir fry for too long, the oil in the streaky pork will be forced out. The meat will become very dry. It's very firewood Streaky pork. After it is finished, put it into a basin. Keep the oil
Step7:Add some oil, preserved vegetables / carrots. Stir fry in the pot first. Stir fry until fragrant. Stir fry the onion / leek / garlic. Stir fry until fragrant. The oil in this step can be a little more. The taste will be more fragrant
Step8:Add a little oil. Stir fry the Sarge. It can be eaten raw. Don't stir fry for too long. If you stir fry for too long, the sarge is too soft. It will also affect the taste
Step9:All the fried fillings are mixed together. Add salt (seasoning), pepper (fragrance), sugar (sweetening), soy sauce (freshness). Mix well. The fillings are ready PS-1. The picture of stuffing mixing well. Only the picture with carrot is taken. So it's a little different from the preserved vegetables introduced earlier. 2. Pepper. I think it plays an important role in the flavor of the filling. It is essential.
Step10:Put a proper amount of stuffing on the dumpling skin. Rub a layer of water on the edge of the dumpling skin. It can bond better. It is not easy to burst the skin.
Step11:Fold the dumpling skin in half. Press it with your fingers once. Glue it well
Step12:And fold the lace.
Step13:Wipe one side of the chassis with oil. Prevent sticking. Clear the bright corner. Fry it with 6 mature oil once. Because the stuffing inside is cooked. So, as long as the skin is deep fried until golden
Step14:Take it up with a sieve. The delicious qingmingjiao is finished.
Cooking tips:I'm Qiao Ma, a full-time Baoma. I love to cook food because I want to give my family a safe and reassuring diet. If we have common interests and hobbies, you can add me to make delicious dishes.
