Seasoning: green onion (10g)? Ginger (10g)? Salt (10g)? Monosodium glutamate (5g), soy sauce (10g), sesame oil (25g), lard (refined) (50g) and pepper (a little)?
1. Wash onion and ginger and cut into pieces for later use; Wash fresh lotus root, cut off lotus root nodes, cut into lotus root shreds, chop into powder, and squeeze out water for use.
2. Wash pork, chop it into stuffing, put it in a pot, add soy sauce, refined salt, monosodium glutamate and Jiang Mo, mix well, add appropriate amount of water in several times, stir until it thickens, add lotus root starch, chopped green onion, sesame oil and lard, and mix well to get the stuffing.
3. Put the flour into a basin, pour water into it and knead it into dough for about 65,438+0 hours, then thoroughly knead it into long strips, divide them into small doses of about 65,438+00g each, flatten them one by one, roll them into round dumpling wrappers with thin edges and thick middle, wrap the stuffing and knead them into jiaozi blanks.
4. Put the pot on the fire, pour in water and bring it to a boil. Dispersed into jiaozi blank, gently push the bottom in one direction with a spoon until jiaozi emerges from the water, cover the lid, simmer for four or five minutes with boiling heat, pour in a little cold water, then pour in cold water, and cook until jiaozi is cooked.
Materials pork lotus root starch purple potato fragrant oil salt monosodium glutamate onion ginger soy sauce practice
1. Wash the purple potato, slice it, and steam it in a steamer.
2. Peel the skin and put it into a blender to make it into a paste.
3. Pour the flour into the purple potato paste, add water several times, knead it into a dough with moderate hardness and simmer for half an hour.
4. Cut the pork breast into cubes and beat it into meat stuffing with a blender. Chopped onions and ginger
5. Pour the sesame oil into the pork stuffing and stir well.
6. Add minced onion and ginger, cooking wine and monosodium glutamate, and stir the soy sauce evenly in one direction.
7. Peel the lotus root, wash it and chop it.
8. Put the chopped lotus root into the pork stuffing and mix well. Add some salt and continue to stir evenly in one direction.
9. Knead the dough evenly, knead it into long strips, and pull it into a uniform size by hand.
10. Take a pill, roll it into dumpling skin, and wrap it in jiaozi.
1 1. Boil the pot, put jiaozi in it, and gently push it along the edge with a spoon to prevent adhesion. 12. Cook jiaozi until jiaozi floats and his stomach bulges.
1. Wash fresh lotus root, peel it, cut it into lotus root slices, cut it into shredded lotus root and cut it into powder.
2. Wash the onion and ginger and cut into pieces.
3. Put the pork stuffing into the pot, add soy sauce, salt and monosodium glutamate, mix well with Jiang Mo, add a little water several times, and stir in the same direction. After stirring, add lotus root starch, chopped green onion, sesame oil and oil and mix well to get the filling.
4. Put the flour into the basin, pour in water and make dough, and bake for about 20 minutes.
5. After kneading, knead it into strips, add dosage, roll it into dumpling skin and wrap it with stuffing.
6. Pour the water into the pot to boil, pour it into jiaozi, gently push the bottom in one direction with a spoon to prevent jiaozi from sticking to the bottom of the pot, cover the pot, pour a little cold water after boiling, and then pour cold water until jiaozi is cooked.