Practice, 1: first come to the noodle, flour, add eggs, water, salt, a little starch, and well covered with plastic wrap, rise 30 minutes.
2: mix the filling, add minced green onion and ginger, oyster sauce, soy sauce, pepper, salt, stir, and then stir into the pepper water, until gelatinous, then add green onion oil, marinate at low temperature for 30 minutes.
3: celery remove the old leaves, cut into fine, the finer the better, sprinkle with salt and mix well, marinate for a while, and then clench the water, mixed into the green onion oil to be used.
4: Mix the meat and celery and stir well. The dough is made into small dosage, with their own skillful techniques to wrap up can be.1: When choosing ingredients, celery old and young does not matter, but must remove the silk, that is, similar to picking kidney beans, remove the old silk.
2: celery filling dumplings, buns, the most taboo is to directly adjust the filling! Be sure to add more pickling this 1 step, not only celery more green, and more flavor.
3: clutching the water of the celery, be sure to mix into the green onion oil, one in order to lock the moisture, two is to enhance the taste.
4: the meat mixture must be watered, 500 grams of meat mixture add 200 grams of water, can be pepper water, can be hair ginger water. Finally summarize: wrapping dumplings, in fact, nothing difficult, as long as the filling is well adjusted, the noodle and the right, there is no problem. Like celery, cabbage, radish, these types of water more serious ingredients, be sure not to blanch, not to mention the direct package, the correct approach is, first salted, and then clenched dry water, so that the package is also easier to eat taste better.