Chinese Food
Goldfish dumplings
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Winter solstice time: December 22, 2017 00-27-53 the fifth day of the fifth lunar month. Why is it called winter solstice? The arrival of the cathode, the beginning of Yang, the south of the sun, the short of the sun and the long of the shadow, is called the winter solstice. This is the shortest day and the longest night. It is said that the winter solstice is the earliest of the 24 solar terms. The time is generally between December 21 and 23 of the Gregorian calendar each year. The ancients thought that since the winter solstice, the days are longer and longer. The Yang Qi of the heaven and the earth is rising and becoming stronger. It represents the beginning of the next cycle. It's a lucky day. There is also the saying that the winter solstice is as big as the year. First, the year is approaching. Near the new year, we can also see the importance of the winter solstice. So it's also called sub year old. Since the Han Dynasty, people have regarded the winter solstice as a traditional festival. It has been handed down to this day. As a senior foodie, we are more concerned about how to eat at the winter solstice? Time is in a hurry. Don't eat at the winter solstice. More
Cooking ingredients
Cooking Steps
Step1:Mix 100g flour with 50ml cold water and flour to form dough. Knead into smooth doug
Step2:Wrap the plastic wrap. Start to wake up. Wake up for an hou
Step3:At this time, prepare the shrimp with meat filling, go to the shrimp line, and chop it
Step4:Pour in the meat firs
Step5:Add 20g of carro
Step6:Then pour the shrimp into the sauc
Step7:Add a small amount of salt. Mix in one direction. Set asid
Step8:Sprinkle some flour on the panel. Start kneadin
Step9:Roll the dough into strip
Step10:Cut it into the same size. This recipe can cut about 14 small doses
Step11:Start rolling out the dumpling skin and flatten it with a preparation. Then roll out the middle thick and thin dumpling skin with a rolling pin. First put meat stuffing on 1 / 3 of the dumpling skin
Step12:Both sides are lifted and pinched tightl
Step13:Lift the front end of the dumpling skin and seal it u
Step14:Leave some space next to it. Put peas in it. Use it as goldfish's eyes
Step15:Flatten the back 1 / 3 part without filling by hand. Make fish tai
Step16:Knead on the belly of the fish. Make the meat stuffing tighter and the belly Fulle
Step17:Use a fork or toothpick. Press out the lines on the flat tai
Step18:Use scissors to cut two knives at the end of the fish. It's a bit like an eight character. Put the shape in place
Step19:The shape of the little goldfish is basically O
Step20:After boiling water, steam for 10 minute
Step21:It's out of the pot. The dumplings are delicious.
Cooking tips:There are skills in making delicious dishes.
