Three Fresh Shepherds Buckwheat Dumplings
Published Nov 2, 2021 at 08:08am ET
Food Material List
- 1 minced pork
- 2 shrimp
- 3 Shepherds purse
- 4 Egg
- 1 Mix the meat with scallion and chop it into minced meat.
- 2 The shepherds purse was soaked in brine for 20 minutes, washed and dried, then chopped.
- 3 Shell the shrimp and cut it into pieces. Place all the ingredients on the plate.
- 4 Stir the ingredients into the seasoning (mix the fillings clockwise in one way).
- 5 The dumpling filling is wrapped in the dumpling skin. The detailed method of making the dumpling skin can be clicked here.
- 6 The wrapped dumplings can be cooked in a pot and eaten.
1. Pork is better chopped into meat fillings with three-thirds fat and seven-thirds lean, and the taste will be better
2. In addition to adding soy sauce and salt, I will add a little pepper powder to the filling every time to deodorize and fragrance the food. Eggs are also indispensable for each filling. Replacing starch with eggs will make the meat filling not only tender and smooth, but also more delicious.
3. When the filling is stirred, it should be stirred in the same direction. Stirring in one direction can make the protein cells of the filling tidy. Under the stirring force, the free myosin makes the spherical peptide chains extend gradually and connect with each other to form a network structure. A large amount of water is wrapped in the network organization and strengthened. The gelation of proteins. In this way, dumpling filling will be more delicious.
4. Shepherds purse grows in the field, so it can be eaten only after it is picked up and cleaned. Salt will leak out water, but the juice is not much. It just can neutralize the texture of meat filling like eggs, making the filling more tender
5. When kneading dumplings, if the dumpling skin is too hard and not easy to stick, it can be slightly dipped with water or filling juice on the edge. Dumpling skins stick more firmly, so that dumpling skins can be boiled for a long time without showing stuffing. Someone asked me that there is oil in the stuffing. It is easier to show stuffing when kneading dumpling skins to cook in the pot. I packed stuffing many times with this method, and never a dumpling cracked.
6. After boiling water in the pot, put dumplings into the pot. After boiling the dumplings, add cold water and boil again. Add cold water for two or three times in a row. Boil until the dumplings float and then fish out the pot.
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Healthcare food category
Burst, Sour and hot, Refreshing, Baking, Cook, Fresh, Salty, Slightly spicy, Dry stir fried, Spicy and spicy, Sweet & Spicy, Winter, Maotai flavor, Deep-Fried Dough Sticks, Private dishes 2, China's second season on the tip of the tongue, Air frying pan recipe, Whet one's appetite, Nutritional health, Taiwanese cuisine, Meat control, Lazy Menu