Eat dumplings in July, use it better than pork and mutton, fresh and delicious and refreshing, out of the pot to eat a large plate is too fresh!
In the summer of July, the sun shines early in the morning, and in such weather, the morning market sells everything, and it is bustling and lively, showing a thriving scene. My favorite place to visit is the seafood stall, which has a variety of shellfish and fish, fresh and inexpensive.
In July, eating dumplings, mutton and beef stand aside, and mackerel meat is the most popular, refreshing and not greasy, very delicious, and it is a special delicacy of our seaside. Mackerel dumplings, many people have not tried it, in fact, the method is very simple, the main thing is to pump water into the filling, so that the mackerel filling is not firewood, smooth and juicy. Today, I would like to share with you the recipe of this mackerel dumpling, the real material is very beautiful, and it is too enjoyable to eat 30 in a row!
Ingredients used: appropriate amount of flour, 1 1/2 kg of mackerel, 1 egg, a little leek, a little salt, half a spoon of light soy sauce, 1 and a half bowls of green onion and ginger water, a little peanut oil.
Steps:
Step 1: Add an appropriate amount of water to the flour, mix it into a dough with moderate softness and hardness, put it in a basin and cover it with plastic wrap and let it stand for a while, so that the water and flour can fully blend and increase the gluten of the dough.
Step 2: Wash the mackerel to remove the fish head, fish skin, and fish bones, put the fish meat into a wall breaker and whip it into fish paste, pour out the fish paste, add the green onion and ginger water slowly, and whip it with chopsticks.
Step 3: Add about one and a half bowls of green onion and ginger water, beat in 1 egg and beat evenly, then add a little salt, monosodium glutamate, half a spoon of light soy sauce, beat the peanut oil evenly, and mince the leeks. Mix well with chopsticks and the mackerel filling is ready.
Step 4: Take out the dough and knead it well, knead it into long strips, divide it into small dough pieces of the same size, and roll it into a thin dumpling wrapper with a rolling pin.
Step 5: Put the appropriate amount of filling in the dumpling skin, squeeze it tightly with both hands, and the dumplings will be wrapped.
Step 6: Put an appropriate amount of water in the pot, boil the dumplings over high heat, gently push the dumplings with a spoon, let the dumplings move to prevent the pot from pasting, cover the lid and boil, sprinkle a little water and continue to boil, about 3 times, the dumplings can be fully cooked, take it out, dip it in rice vinegar or garlic paste is more delicious, eat dumplings in summer, be sure to try this filling, it's a pity if you don't know how to eat!
Feng'er's words:
Thank you for reading my food articles, which will be updated every day, including food culture, folk customs, food culture, food production, meal pairing, store visits, pastries, baking, desserts, etc., everyone is welcome to visit. If you like my various home-cooked delicacies, please like~Share~Favorite~Follow~I'm waiting for you here~~Graphic original Xuefenger, theft must be investigated!!