I bought three pounds of big cuttlefish, and I struggled for a long time for whether the ink could be eaten. I made a cuttlefish, jiaozi. My two-year-old and four-month-old lemon baby ate fifteen!
Materials?
cuttlefish
Huajiaoshui
salt
white pepper
Fat meat stuffing
Chinese chives
The practice of cuttlefish jiaozi?
Wash cuttlefish, remove viscera and black film.
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Chop cuttlefish and add fat.
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Add leek, salt, pepper water, white pepper and fish sauce and stir.
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Ink and noodles
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Wrap it up.
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Cage
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Jiaozi is a major feature of Qingdao, with delicious taste and endless aftertaste.
Materials?
Squid 1 (large)
250g pork belly stuffing
Appropriate amount of pepper water
250 grams of leek
Proper amount of salt
Peanut oil right amount
A little sesame oil
600g flour
Water 300 grams
black
Qingdao Features: What is the practice of cuttlefish jiaozi?
Wash the cuttlefish, peel off its skin, and take out the ink from the ink bag for later use.
Mix the dough, add a little salt to the flour, then put the ink into the dry flour and stir for a few times, then add water and stir until the dough becomes uniform black. Be careful not to mix ink with water before adding flour, because the dough will be gray and not dark enough. )
Add water to a small pot, add pepper to boil and let it cool. Wash and dice leeks.
Dice cuttlefish, put it into a cooking machine, and add a little water to make a paste. Add water to pork belly and mix in cuttlefish sauce. Add pepper water, salt, peanut oil and sesame oil. If you are used to using chicken essence, you can put some, stir clockwise, and finally add leeks and mix well.
It's wrapped, jiaozi. It's black
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Boiled darker, the dumpling skin dipped in ink feels stronger.
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skill
Don't add water before using the ink, because the surface is not black enough.
Add a little salt to the dough, and it will be stronger. Depending on the amount of water in the recipe, you can also add an egg. Eggs? There are 300 grams of water in all.