Recipe: Mutton steamed dumplings

Gourmet: Hong Kong and Taiwan cuisine

Features: This steamed dumplings has many thin fillings and is delicious.

Materials:

Ingredients: 500 grams of wheat flour and 500 grams of mutton (lean meat).

Accessories: 30 grams of coriander,

Seasoning: 50g scallion, ginger 15g, salt 5g, monosodium glutamate 3g, soy sauce 30g, cooking wine 20g, fennel powder 10g, vinegar 25g, pepper 1g and sesame oil 30g.

Exercise:

1. Wash and chop mutton;

2. Coriander is rooted, washed and cut into pieces;

3. Wash green onions and ginger respectively and cut into fine powder for later use;

4. Put the cut mutton into a bowl, add cooking wine, chopped green onion, Jiang Mo, refined salt, pepper, fennel powder, soy sauce, monosodium glutamate and appropriate amount of water, and stir in one direction until the water and meat are mixed together until they are thick and thick;

5. Add coriander powder and sesame oil, and stir evenly to obtain stuffing;

6. Put100g flour into a basin, and pour a proper amount of boiled water into the noodles;

7. Pour the remaining flour into a proper amount of water and make dough;

8. Put the two pieces of dough together and knead them thoroughly, cover them with a wet cleaning cloth and lick them gently;

9. Knead into long strips and cut into dough of about 15g;

10. flatten the batter and roll it into a baked skin with extremely thin edges;

1 1. Add a proper amount of mutton stuffing to the package;

12. Put it in a drawer, steam it on high fire 15-20 minutes, and then dip it in balsamic vinegar.

Egg steamed dumplings

Ingredients: 4 eggs, shrimp, 200g duck oil, 0/50g chicken juice/kloc-,monosodium glutamate, starch, butter, chopped leek and refined salt. Compilation method: 1. Open the eggs and stir well. Heat the frying spoon with low heat, add a little duck oil, and gently wipe it with a clean cloth to evenly distribute a little oil in the frying spoon. Pour a spoonful of the prepared egg juice into a frying spoon, stir it on the fire, and rotate the spoon while stirring to spread it into a round egg skin. 2. Drain the washed shrimps and chop them slightly, and mix them with 100g duck oil, a little yellow wine, refined salt, shallots, starch and monosodium glutamate to make stuffing. 3. When the egg juice is spread in a circle, take some shrimp stuffing and put it on the egg skin in the spoon, and make it into an iron plate with chopsticks, making a total of 20 pieces. When you roast chicken eggs, peel them one by one and wrap them one by one, and then wrap them when the skins are immature. If the skin is ripe, it won't stick together. 4. Steam in a steamer for about 8 minutes until cooked, put it in a plate and pour hot chicken juice. Product features: pale yellow in appearance, looks like it is for sale, and tastes extremely delicious.

Shrimp dumplings steamed dumplings

Dish shrimp dumplings steamed dumplings

All cuisines

raw material

500 grams of dried noodles, 600 grams of clear water, 500 grams of steamed dumplings stuffing, clear water bamboo shoots 100 grams, 25 grams of lard.

process

1. First, wash bamboo shoots, chop them up, dry them with a towel, then add steamed dumplings stuffing and mix well before making dumplings. 2. Boil water, pour it into the sieve surface (preferably a clay basin), immediately stir it, pour it into the chopping board, and rub it evenly by hand.

Add lard and knead thoroughly to form a clear dough sheet. 3. Roll the orange peel thin with a knife, wrap it with stuffing, knead it into a shrimp dumpling embryo, and steam it for 5 minutes.