How long can you put homemade dumplings
The dumplings you make at home can only be put in the refrigerator for 3 days, because the refrigerator freezer at home is usually only about minus 5 degrees, so it's a kind of slow freezing, and this kind of freezing can't kill the bacterial viruses, so it can't be kept for a long time, up to 3 days. And we buy back in the supermarket frozen food, they are in the instant by a fairly low temperature frozen, can effectively kill bacteria and viruses, so these buy back frozen food instead can be preserved for a longer period of time.
Preservation tips for homemade dumplings
Put the dumplings into a plastic bag or container, sprinkle some dry flour and stir well, seal the bag or container, don't let the air in, and put it into the freezer to store. Whenever you want to eat it, take it out and it will be as fresh as when you put it in, and the dumplings can be preserved in this way, and the flavor will be just as delicious.
Sprinkling some dry flour and stirring it into the freezer will not completely absorb the water. Its main purpose is to keep the flour from dipping into the noodles, and you don't need to sprinkle any more.
Homemade dumplings
Pork filling:
Ingredients: 500 grams of pork, 1000 grams of lotus seed white, 15 grams of ginger, 30 grams of onion 15 grams of salt, 15 grams of pepper, 5 grams of cooking wine, 25 grams of monosodium glutamate (MSG), 15 grams of sesame oil, 25 grams of refined oil 25 grams of refined oil
Preparation:
1, pork, skinned and cleaned, cut into fine grains; lotus seed white, cleaned, cut into fine powder, and then refined oil. finely chopped, and then mixed with refined oil.
2, the pork particles with ginger, green onion, salt, pepper, cooking wine, monosodium glutamate, sesame oil, and then add the lotus white and even into.
Note:
1, pork fat and lean meat ratio of 4:6.
2, lotus white can not be added directly to the pork grain, must be mixed with oil before adding.
3, if the ingredient selection of cabbage, cabbage must first be marinated, squeeze out part of the water before adding.
Lamb filling:
Ingredients: net lamb 500 grams of leeks 250 grams of ginger 50 grams of minced onion 50 grams of peppercorns 5 grams of eggs 2 salt 5 grams of pepper 3 grams of wine 15 grams of soy sauce 20 grams of sesame oil 25 grams of peanut oil 25 grams of
Preparation:
1, mutton cleaned and chopped into fine grains; leeks cleaned and cut into fine pieces; peppercorns soak with water to become peppercorn water.
2, minced lamb with minced ginger, minced scallions, salt, pepper, cooking wine, soy sauce, pepper water, egg mixture, and then add sesame oil, peanut oil and mix well, and finally add leeks and evenly into the end.
Note:
1, the mutton stink is heavy, it must be added to the pepper water in order to stink, but also should increase the amount of ginger.
2, chives should be added last. If there is no leek, can also use celery, parsley instead.