A big plate of hot dumplings is the most beautiful flavor of the winter solstice, and if you put on a pot of old wine, it is the most comfortable and beautiful time!
Dumplings with Japanese gourd fillingThere are a plethora of dumpling fillings to choose from on the winter solstice, and there are a myriad of reasons why we all choose them. The winter solstice "fill mouth empty", dumpling fillings to the bottom of the bold, that inevitably is beef and mutton, beef, raw pork, fish fillings; winter eat radish summer eat ginger, don't eat radish filled dumplings how to do it; a hundred vegetables are not as big as Chinese cabbage, amaranth and cucumber on both sides of the incense ...... but Strictly speaking, there is only one kind of dumpling filling for the winter solstice, and that is Japanese gourd filling. In the old days, if you dug a hole in the countryside and threw in a lot of bonobo seeds, you would have an endless supply of bonobos. The winter solstice is the most tender season of the Japanese gourd, and it is so crispy that it leaks out even if you caress it hard enough. Every year on the winter solstice, I make dumplings with Japanese squash and meat for my family, and they are very good and crispy, so my loved ones love them.
Meat grain is best to sauce in advanceNortheastern people like to eat sauce, this mix dumpling filling, sauce meat grain is the key, it is best to sauce the fine meat grain in advance. Pork 300 grams of lean meat, cut into 0.4cm size of small fine meat, must not be afraid of trouble, do not cut too big. Ginger 10 grams, cut into extra-fine ginger foam, add 30 grams of delicious fresh soy sauce, 0.3 grams of white pepper, mix well, marinate for at least 1 hour, the meat should be digested and absorbed into the material juice powder can be.
The batter is good to wake upSoft dumplings hard noodles, dumpling batter to synthesize the soft skin, similar to the ratio of 270 grams of cold water according to a catty of flour kneading will be just right; and then combined with the size of the local wheat flour gluten, discretionary adjustment of 20 grams of water flow. The dough is elastic, soft and comfortable to the touch like the lips of a beautiful woman, covered with a plastic bag, room temperature idle, rise for about 30 minutes.
Fine taste of rolling knife block
So tender bonobo, must not be convenient to wipe the filling with a rub, this delicate skin can not withstand that thick pull, must be sharpened very quickly, cut into fine bonobo diced, in order to play the wonderful flavor to the hearty. For example, if six taels of lean pork are used to make a one-kilogram bonito filling, be sure to cut and season the delicate bonito just before using it, so that it doesn't leak too much if you mix the meat too early. Cut 50 grams of green onion into thin slices and add them to the diced Japanese squash to bring out the freshness of the aroma without releasing the smell of green onion through the marinade too early. The diced bonito is first tossed with 50g of cooking oil, a layer of fat that minimizes leakage of the filling. Add 3g of salt and 2g of chicken seasoning or chicken powder to the diced meat, and toss to coat.
The most flavorful bonito dumplingsThe bonito filling smells delicious when you mix it up a bit, then knead the batter well and wrap the dumplings around it. Northeasterners are very good at making these dumplings in one go, so you can put in a certain amount of filling, hook the bottom edge of the ring finger of each hand, and pinch the thumbs on both sides, and you'll have a big, bulging dumpling, which is adorable and cute to look at. Every year winter solstice also give loved ones package of Japanese melon filling dumplings, hilly, fresh and crispy family favorite.