Smaller's home has been living in the coastal areas, next to the sea, natural seafood is less eaten, throughout the year, different seasons have different seafood on the market, although it is said that the family often eat a variety of seafood, but also did not feel tired of eating, but there are still times when it is also particularly greedy it. The same applies to eating seafood and vegetables. Eat seafood and eat vegetables is the same, are in season the most popular, because they are more, cheap, even the flavor and nutrition are excellent. Every year in April and May, that is, after the Qingming, it is the Spanish mackerel a large number of time on the market, so during this period of time, the editorial home to eat Spanish mackerel is the most eaten.
The Spanish mackerel is a very common life of a kind of sea fish, tender meat, delicious flavor, rich in nutrients, containing a variety of nutrients needed by the human body, no matter whether it is the elderly or children, often eat on the enhancement of health has an important significance. Different people like to eat Spanish mackerel practice is not the same, some people like stew, some people like steamed, there are people like braised and deep-fried, but for us Shandong people, Spanish mackerel is the best way to wrap into Spanish mackerel dumplings. After all, this "delicious but dumplings, comfortable as lying", is not made up, our northern people for the love of dumplings, not with words to describe.
Many of our foodie friends may know that Spanish mackerel dumplings are a specialty of Shandong, and if you come to the Jiaodong Peninsula and haven't eaten Spanish mackerel dumplings, your trip is not considered perfect. Spanish mackerel dumplings fish meat is tender and not fishy, bite a juicy, especially fragrant, a lot of friends have eaten on the love, and then go home to try to wrap the Spanish mackerel dumplings, Spanish mackerel stuffing, dumplings are also wrapped up, but the taste is a little bit unsatisfactory, the Spanish mackerel fish is not tender, but also fishy heavy, a little bit did not have to eat to eat a delicious and authentic.
Small as a local Shandong girl, today we have to tell you is that the Spanish mackerel dumplings are good to have the know-how, how to adjust the filling is the key to the following, I'll Spanish mackerel dumplings detailed steps and know-how to share with you, as long as you follow the do, ensure that we pack out of the Spanish mackerel dumplings and our local as good as delicious. Spanish mackerel dumplings are delicious have the knack of mixing the filling is the key, follow to do, the fish is not fishy, the flavor is extraordinarily fragrant.
Wahoo dumplings
Required ingredients: Spanish mackerel, pork, chives, ginger, pepper, pepper, egg white, cooking wine, soy sauce, salt, water, hot water, flour
Step 1: Spanish mackerel remove the viscera, the stomach inside the black membrane, put into the water to wash clean, cut in half.
Step 2: Remove the thorns, slice off the fish meat and chop it into fish puree, and chop the panko into mincemeat as well.
Step 3: Pick and wash the leek, shake off the water and chop, peel and wash the ginger, cut into ginger.
Step 4: Prepare a small bowl, put the right amount of pepper, pour the right amount of hot water to soak, until the water temperature becomes warm, into the pepper water.
Step 5: Put the fish puree and meat mixture in a large bowl, pour in the egg white, moderate amount of cooking wine, pepper and salt, then mix well in one direction.
Step 6: Then pour the pepper water into the fish mixture in 3 batches, and mix well in one direction respectively, until you see the fish mixture and meat mixture are perfectly blended.
Step 7: Then pour in the chopped chives, continue to pour in the right amount of soy sauce and mix well in one direction to form the dumpling filling.
Step 8: Prepare another large clean bowl, pour in the flour and water, stir to form a floury dough, knead into a smooth dough, and continue to knead into a long strip.
Step 9: Cut the dough into smaller pieces and roll them out to a thin skin with a thick center and thin sides, put the filling in the center of the skin, and then pinch the pieces together to form dumplings.
Step 10: Add cold water to the pot and bring to a boil. Sprinkle in a pinch of salt, drop in the dumplings and gently push them apart, then bring to a boil again, take the lid off, and continue to cook until the dumplings bulge, then serve on a platter.
The Spanish mackerel dumplings delicious tips:
1, Spanish mackerel guts and stomach inside the black membrane must be clean, because these things fishy taste heavy, the taste is also bitter.
2, Spanish mackerel dumplings seasoning, not only to put the wine, pepper water is essential, because it can cover the fishy flavor of Spanish mackerel, but also to stimulate the freshness of Spanish mackerel