Chinese Food
Spanish mackerel dumplings
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The dog days are the hottest and sultry days of the year. There are three in one year.. This is the time when people say bitter summer. When the wheat harvest is less than a month, the family's grain is full. People take this opportunity to make a tooth offering and eat a meal of white noodles. Dumplings are also the top-grade products that are hard to see at ordinary times. Therefore, there is a saying in old Beijing that two kinds of noodles are used to serve dumplings. Now the life is good. But the custom handed down by the elders is still there. I hope to share the delicious food with you in the hottest season and bring you a little cool and cozy.
Cooking ingredients
Cooking Steps
Step1:Onion, ginger and pepper. Soak in warm water. Mix stuffing and remove fishines
Step2:Split the fresh Spanish mackerel in the middle. Wash the peritoneum and blood clots. Wash the blood and abdomen. Otherwise, you will wake up.
Step3:Spanish mackerel is very easy to peel. Remove the big thorns. Scrape off the minced meat with a knife. No skin. The skin is tough and fishy. It's not suitable for stuffing
Step4:Chop the scraped fish into mud. Check whether there are any bones before cutting.
Step5:Pork plum. Choose a little bit fat. It will be more fragrant.
Step6:Mix the mince-1. First mix the fish and pork. Add the onion and ginger water. Put the water on the side of mixing. Stir it in one direction for a while until it is strong. It looks thin and sticky. 2. Add soy sauce, rice wine (or cooking wine), sugar, white pepper, salt, a whole egg, and continue mixing. Finally, put some sesame oil. Put more. 3. After the meat filling is ready, cover the cut leek on the meat filling. Let it stand for a while to make the meat filling fully taste. Mix well when the package starts. In this way, leek will not contact salt too early. Otherwise, it will affect the taste.
Step7:Add a little salt to the noodles. Use cold water and. I lived ahead of time. I woke up for more than half an hour.
Step8:Start packing.
Cooking tips:1. Spanish mackerel must clean the black blood clots at the root of peritoneum, blood and spinal cord. Otherwise, it will wake up. 2. When mixing stuffing, the water should be mixed and put at the same time. It is not allowed to put a lot of onion and ginger water. The stuffing should be stirred vigorously. It is good to feel the state of glue. 3. The sesame oil should be put last. It can make the stuffing taste better. 4. Put a little salt in the dumpling noodles. It's not easy to break the skin. And it's more flexible. There are skills in making delicious dishes.
