Sea red is a kind of shellfish in the ocean, and its dried product is called "mussel" in some places. It is a very delicious seafood and is called "the freshest in the world". Although they are all shellfish, Haihong has no sand, full and thick meat and full flavor. A bowl of sea rainbow, a piece of pork, and a handful of leeks that are deodorized and fragrant. Mix these three together, and wrap jiaozi in one bite. It is fresh and tender, full of juice, and it tastes good.
Prepare ingredients: a bowl of fresh sea rainbow, a handful of leeks, a small piece of pork, a little pepper, a proper amount of salt, a small piece of ginger and two spoonfuls of peanut oil.
Production steps:
1. Wash the fresh sea rainbow, pour it into the pot, and cook it directly on high fire until the sea rainbow opens its shell without adding water. After all the sea rainbow openings, remove the shell and take the meat for later use.
2. Put a proper amount of flour into the basin, and add a small amount of water several times to make a three-light dough, that is, face light, hand light and basin light. Cover and wake up for fifteen minutes.
3. Dice the pork, add Jiang Mo and marinate with a teaspoon of soy sauce for 15 minutes.
4. Dice the leek and add it to the pork, and add the freshly peeled sea red meat.
5, according to personal taste, add the right amount of salt, add two spoonfuls of peanut oil, stir evenly in one direction with chopsticks, and the filling will be adjusted.
6. Take out the mixed noodles, roll them into long strips, divide them into small pieces, and roll them into a round shape with thick middle and thin sides.
7. Place the prepared stuffing in the center of the dumpling wrapper, and fold it in half before Neko.
8. When wrapping, it is best to cover the remaining dough with plastic wrap to prevent the dough from drying. Wrap them one by one and put them on the curtain. Remember to sprinkle some flour on the bottom to prevent sticking.
9, add water to the pot, the fire will boil the water, put in jiaozi, cook until jiaozi floats, belly up and cook for half a minute.