Location: Sichuan snacks
Technology: Boiling, stewing and stewing
Making materials of bell dumplings: 25g of super flour, 1.5g of pepper, 75g of red pepper, 5g of mashed garlic, 25g of peeled pork leg, 15g of ginger juice and 1g of soy sauce.
Introduction of Zhong Dumpling: Zhong Dumpling was founded in 1893 and was run by a person named Zhong, hence its name. In 199, it won the title of "Chengdu famous snack".
characteristics of zhong dumplings:
thin skin, tender stuffing, slightly spicy and delicious.
Teach you how to make bell dumplings, how to make bell dumplings
1. Wash pork and remove tendons, beat it with the back of a knife, add proper amount of salt and water, stir vigorously until all the water is absorbed by the minced meat, then add 5 grams of ginger juice, pepper water, pepper and soy sauce, and fully stir until it becomes thick.
2. Put 22g of flour on a chopping board (another 3g is used as powder) and make it into a concave shape. Add 1g of clear water and mix it with flour to form a ball. After standing for 1 minutes, knead it into a round strip with a diameter of about 1.6cm, and then cut it into 5 doses weighing 6g. Press each dose flat, dust it and roll it into a round skin with a diameter of about 5 cm.
3. take a piece of leather blank, put the stuffing in it, fold it into a moon shape, and lift it hard.
4. Boil the dumplings with high heat, push the raw dumplings into the pot, and cook them when the hinged skin is wrinkled and shiny, then take them out and put them into bowls.
5. Use soy sauce, red pepper, sesame oil and monosodium glutamate to make flavor juice, pour it into 5 bowls respectively, and scoop in garlic.
The main points of making Zhong dumplings: the stuffing is dry and thin, the dough should be kneaded evenly, and the dumplings should be boiled with a wide amount of water, with appropriate dosage, and cooked thoroughly but not rotten.