I bought three pounds of big cuttlefish, and I struggled for a long time for whether the ink could be eaten. I cooked a cuttlefish, jiaozi, and the two-year-old and four-month-old lemon baby ate fifteen!
Materials?
cuttlefish
Huajiaoshui
salt
white pepper
Fat meat stuffing
Chinese chives
The practice of cuttlefish jiaozi?
Wash cuttlefish to remove internal organs and black membrane.
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Chop cuttlefish and add fat meat.
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Add leek, salt, pepper water, white pepper and fish sauce and stir.
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Ink and noodles
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Wrap it up
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Kaichi
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Jiaozi, a cuttlefish, is a major feature of Qingdao, with delicious taste and endless aftertaste.
Materials?
Cuttlefish 1 piece (large)
Pork belly stuffing 250g
Appropriate amount of pepper water
250 grams of leek
Proper amount of salt
Peanut oil right amount
A little sesame oil
600 grams of flour
Water 300 grams
black
Qingdao features: What is the practice of cuttlefish jiaozi?
Wash cuttlefish, tear off the skin of cuttlefish, and take out the ink from the ink bag for later use.
Mix the dough, add a little salt to the flour, then put the ink into the dry flour and stir it a few times, then add water and stir it until the dough becomes uniform black. (Be careful not to mix the ink with water before putting it in the flour, as the dough will be gray and not dark enough.)
Add water to a small pot, add pepper to boil, and let it cool. Wash leeks and dice them.
Dice cuttlefish, put it into a cooking machine, and add a little water to make a paste. Add some water to pork belly and mix it with cuttlefish paste. Add pepper water, salt, peanut oil and sesame oil. If you are used to using chicken essence, you can put some, stir it clockwise, and finally add leeks and stir well.
It's wrapped, jiaozi. It's black
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Cooked darker, the dumpling skin with ink feels stronger.
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Tips
Don't add water to the ink before using it, as the surface is not black enough.
Add a little salt to the dough, and the dough will be stronger. You can also add an egg, according to the amount of water in the recipe. Egg? 300 grams of water.