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\”Dumplings are a family for northerners. The joyful emotion, when we were young, we will roll the skin around my mother’s festival, pinch the group, and then eat the dumplings to wear garlic. I miss that time and miss the taste of my mother. When I see the coldness of Shanghai, I quickly clean up the guys and packed dumplings for my children. I want to spend another 20 or three decades. Strong. If you say you talk about your parents, wait for the eleven to take a fake, you must take the children to taste the taste of the puppet. \”
The details of the ingredients
Micro spicy flavor
- Boil process
- Beef chives Step of the dumplings
Three -person bell time consumption
Ordinary difficulty
- 1
A pound of middle tendon flour, appropriate amount of water, a little salt, and noodles. I make dumplings myself and noodles. Do n’t underestimate the dumpling skin. The dumplings are so critical that the skin is rolled. The skin that sells the machine outside is not only worrying about sanitation, but also the taste.
- 2
Make leek dumplings, the dough must be slightly harder. Press it a few times to make it full and elastic, just sprinkle a layer of powder on the surface. (Let’s put it with the noodles for a while, and wait for the stuffing to make the noodles well.)
- Make leek dumplings The dough must be a little harder. Press it a few times to make it full and elastic, just sprinkle a layer of powder on the surface. (Let’s put it with the noodles for a while, and wait for the stuffing to make the noodles well.)
- Wash and drain the water.
- chopped the chives, you can sprinkle some salt and kill water.
- The beef selected thin first cut into small pieces, and then slowly chopped.
- When I was a kid, I liked to help my mother and chop the filling, the hand swords and falls, and the thin beef stuck the shredded shreds. I feel that the delicateness is not tired, and I feel beautiful when I eat it.
- Put pepper noodles, pepper noodles, salt, green onion ginger and garlic, one egg and a small amount of walnut oil Essence
- Stir well, put less salt, beef chives eat the word \”fresh\”.
- The stuffing is ready, the face is awake, and the growth bar is cut into the same size.
- flattened and rolled into a skin, sprinkled a little flour to prevent drying on it.
- Pay attention to the tightness of pinching dumplings, so that you will not peel the meat and bloom. This is why it is slightly harder to live, too softly.
- Put the dumplings after the water is boiled, roll over the heat for two minutes, pour the water and then pour some cold water and then pour some cold water. Wait once, and go out of the pot!
- Leek filling as early as hot
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TipsThe dumplings of the chives must be eaten now, and they can be made less, otherwise the taste will become not fresh after a long time.
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Our family loves spicy food, and it is not enjoyable to put a little pepper noodles in the stuffing, and use walnut oil, sesame oil, soy sauce, and chili oil to adjust some dipping sauce. Delicious and nutritious, you can try spicy food.
Sky is cool, rice Zhengxiang, mother’s taste does not love!
