Chinese people's dinner table, not just limited to simple recipes above, everyone will be on the local ingredients, can make the desired dumplings at hand. Sauerkraut is one of them, especially when a song "Northeastern people are living thunderbolts", tell the whole country, we Northeastern people are not only good people, the dish is better. This dish refers to, sauerkraut! It is the Northeast children's heart meat, is wandering outside the Northeast people's solace ......
Sauerkraut, is one of the world's three major sauces, in the country according to the geographical area is divided into the Northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, Yunnan sauerkraut, sauerkraut in different geographical areas, tastes are also not the same. Like we often say in the north of the dumplings stuffed with sauerkraut, with the northeastern sauerkraut. Its pickling is very simple, the flavor is unique, and there is no limit to the season! Packed dumplings with sauerkraut, it is more difficult to let go of ......
Sauerkraut stuffed dumplings, seemingly simple, in fact, but also need a throwback skills! Some people will blanch the sauerkraut, some people directly wrapped, in fact, this is not right! Today by the authentic northeastern chef, to teach you the most correct way, like the baby do not miss, hurry to learn it ......
Necessary ingredients: northeastern sauerkraut, pork forelegs, soy sauce, green onion oil, Huadiao wine, pepper, green onions and ginger water, salt.
Practice, 1: pork minced into a meat mixture, add soy sauce, salt, oyster sauce, pepper powder, flower carving wine and stir, and then stirred into the onion and ginger water, low temperature marinade for 30 minutes.
2: Take out the pickled cabbage wash, break off the leaves one by one, soak in warm water for 20 minutes, control the water a little, and then cut into thin julienne strips.
3: When all cut, and then chopped into a finer end, this time with gauze will be sauerkraut water hard clenched dry, and then mixed into the appropriate amount of green onion oil.
4: the meat and sauerkraut mixture, and finally add a little more green onion oil, stir well can be.
5: Add water, egg, salt, cornstarch, stir well, and form a smooth dough, cover with plastic wrap and let rise for 30 minutes.
6: With their own skillful techniques to wrap up on it, remember to add a little salt in the pot when cooking, so as to prevent the skin from breaking!
Jane Chef has something to say:
1: The best meat filling is pork front leg meat, this part of the meat, used to wrap dumplings the most flavorful.
2: The ratio of lean meat to fat meat is 6:4, and then when you mix the filling, you should also put more green onion oil.
3: To make dumplings stuffed with sauerkraut, don't blanch the sauerkraut, just soak it in warm water.
4: the meat marinade is very critical, almost 30 minutes to marinate in flavor, do not be short of time.
Final conclusion: after the frost, eat dumplings don't be too casual, this pickled cabbage filling is your best choice, more flavorful than leeks and cabbage, whether it's taste, or nutrition, than other dumplings ever, in order to the family's health, it is recommended that you must learn!