沙巴体育下注网站在线

Meat clove dumplings

您现在的位置: 首页 - 新闻中心 - 企业动态 -墨鱼饺子为什么那么受大众喜爱? Enterprise dynamicsYour position: Home - News - Enterprise dynamics -Why are cuttlefish dumplings so popular?

Why is cuttlefish dumplings so popular?

Source: http://minglankj.com Date: 2019-12-25

Cuttlefish dumplings
Cuttlefish dumplings
1.
One
Cuttlefish, you cut the teeth from the top of the cuttlefish, your belly cuttlefish with a pair of scissors and ink, you put it in a small bowl, then take out the courage and cuttlefish shell, and then you take the cuttlefish's skin. Rinse well with water. Cuttlefish Dumpling Cuttlefish, you put the teeth from the top of the squid, your belly cuttlefish a pair of scissors and ink, you put it in a small bowl, then take out the courage and the shell of the cuttlefish, and then you put the Skin of the cuttlefish. Rinse with water. Cuttlefish dumplings 2. First, let's wash the pepper and then soak it in warm water (about half a rice bowl at home). Or put it in a pot of oil and boil, boil over low heat, do not paste, then save the oil reserve, and mash it with pepper and minced garlic.
2. First, let's wash the pepper, then soak it in warm water (there is about half a job at home). Or put it into a pot of oil and boil it in a small heat. Do not paste it. Then reserve the oil and mash it with pepper and garlic.
3. Leeks, onions and ginger should be washed and placed in a filter to control the water.
3. Leek, onion and ginger should be washed and placed in filter control water.
Jinan soup and meat filling distribution
4. Rinse the cuttlefish with water, then dismember, saying a little scary haha. It should be light. After the cuttlefish you will see an ink bag in the belly of the fish. When you dismember it, do not break the ink bag. Put the ink bag in the bowl.
4. Rinse the cuttlefish with water, then dismember it. It's a bit scary. It should be light. After the cuttlefish, you will see an ink bag in the belly. When you dismember it without breaking the ink bag, put the ink bag into the bowl.
5. Now prepare the fillings, cut the pork belly and fish ink into small pieces, then add the prepared onions and ginger to chop into a meat sauce. Put the mashed meat into the pot, put salt, soy sauce, peanut oil, sesame oil, cooking wine in order, and stir clockwise. Then, we prepare the pepper powder. The oiler mixes the pepper powder with the oil together and prepares a half bowl of water use. Discard the pepper with warm water and use only water. Pour water into the filling. Each time you pour, stir clockwise with chopsticks until you can't see the water. Finally, let's make the filling thick, but not thin, this process is a bit tortured, be sure to stick to it, remember to stir clockwise !!
5. Now prepare the filling, cut the streaky pork and fish ink into small pieces, and then put the prepared onion and ginger into the meat paste. Put the meat puree into the pot, put salt, soy sauce, peanut oil, sesame oil , cooking wine in turn, and stir clockwise. Then, we prepare the pepper. The oil will mash the pepper and oil together to make the filling, and then prepare half a bowl of water. Pour the pepper out with warm water and use only water. Pour water into the filling. When pouring each time, use chopsticks to stir clockwise until no water can be seen. Finally, let's make our stuffing thick, but not thin. This process is a bit torturous. We must stick to it. Remember to stir it clockwise !!
6. Remember the ink cartridge we put in the bowl? It is black ... Put the flour into the pot, add 1g of salt and mix well, put the ink bag in the flour, stir with chopsticks, then add water, Warm water and cold water are all right. The noodles and dough should not be too hard or too soft. It should be mild, as the saying goes, soft dumplings and hard noodle soup, so the surface can not be too difficult. And put a good face in the basin to wake up for a while, so that when you wake up, your face will become soft, so it can't be too soft, or you can't wake up too soft. The right side is a bit tangled, press it with your fingers, the noodles before waking up are a little harder than usual steamed buns, and when you wake up, they are just soft and moderate.
6. Remember the ink cartridge we put in the bowl? It's black Put the flour into the pot, add 1g salt, mix well, put the ink bag into the flour, stir with chopsticks, then add water, warm water, cold water, noodles and dough, the surface can not be too hard or too soft, mild, as the saying goes, soft dumplings and hard noodle soup, the surface can not be too difficult. Put a good face in the basin and wake up for a while . When you wake up, your face will become soft, so it can't be too soft, or it can't be too soft when you wake up. There is a bit of tangle on the right side. Press it with your fingers . The noodles before waking up are a little harder than the usual steamed bread. When you wake up, they are just moderate in hardness and softness.
7. When we wake up, we cut the chives into small pieces, then stir the minced meat, or don't forget clockwise. I can smell the meat and see how salty it is. Now I have the opportunity to remedy haha. Everything is fine, we put the minced chives on the ground, and then use the cooking technique to mix the chives and the meat sauce. The techniques are different, dear, pay attention !!
7. When we wake up, we cut the leek into small pieces, and then stir the minced meat, or clockwise. I can smell the meat and see how salty it is. Now I have a chance to remedy it. There is no problem with everything. Let's put the minced leek meat on it, and then mix the leek and the meat sauce with the skill of cooking. The skill is different, dear. Pay attention !!
8. Now that the stuffing is ready, you can start making dumplings ... How must it be squeezed and packed? It's not difficult to be a handy gourmet in your heart, and I don't need to repeat it. Have a good meal!
8. Now that the filling is ready, you can start making dumplings It must be how to squeeze, how to pack, these are not difficult to be your handy gourmet, do not need me to repeat. Have a good meal!
The above is a detailed introduction to the cuttlefish dumpling method of Jinan soup and meat filling distribution. For more products, please click the official website http://minglankj.com
The above is the detailed introduction of Jinan soup dumpling and meat filling distribution to the practice of cuttlefish dumpling. For more products, please click http://minglankj.com
related suggestion:
  • Why is cuttlefish dumplings so popular?
    Why cuttlefish dumplings are so popular ...
  • Do you know what dumplings are served with wine?
    Do you know dumplings with wine, ...
  • Tricks to teach you how to make soup and meat fillings?
    Teach you how to make soup and meat ...
  • Meat cloves dumplings take you through the process of making frozen dumplings!
    Meat clove dumplings show you ...

Lu public network security No. 12345567899

[The pictures on this site are provided by the owner of the site, and some of the pictures are from the Internet. If you inadvertently infringe the intellectual property rights of a certain media or individual, please write or call to inform, this site will be deleted immediately. 】

沙巴体育娱乐 澳门葡京app官方下载 澳门葡京娱乐ag平台 足球的网络上下注 世界杯足球下注表 澳门葡京游戏卡充值 葡京十三水游戏网 注册万博平台方便么 澳门葡京游戏捕鱼游戏 威尼斯人真人游戏注册