Nest stickers

Nest paste method:

Materials for making nest stickers:

Shaocai 60 grams (about half), 60 grams of lean meat (about half). Seasoning: 1 tsp ginger juice, 1 tsp soy sauce, 1 tsp sugar, 1 tsp corn flour, 1 tsp wine, 1 tsp sesame oil, 1 tsp vegetable water, 1 tsp cooked oil, a little pepper. Flour waxy ingredients: Flour 60 grams (about 1 half), lard 1 teaspoon, a little salt, hot water 2-2 tablespoons and a half. Ingredients: 1 tbsp shredded ginger and 1 tbsp Zhenjiang vinegar.

Steps for making nest stickers:

1. Wash the Shaocai, put it in a bowl, cover it, cook it over high heat for 1.5 minutes, take it out, drain the water, chop it, and press out the water.

2. Chop lean meat, mix with seasoning, mix with chopped vegetables, divide into 8 equal parts, and freeze in refrigerator for about 30 minutes.

3. Sift flour and salt, add lard and hot water to make a soft dough, and divide into 8 equal parts.

4. Each piece is pressed into round pieces about 7 cm in diameter.

5. Fold one side to dry, add stuffing and seal to form a nest.

6. Preheat the frying dish at high heat for 2 minutes, add oil, and then at high heat for 2 minutes.

7. Arrange the nest stickers, heat high for 1 minute, take out 25 ml of heated water, cover with fresh-keeping paper, leave an opening to drain air, and cook for 2 minutes.

Nest stickers

Wash the Shaocai, put it in a bowl, cover it, cook it over high heat for 1.5 minutes, take it out, drain the water, chop it, and press out the water. (2) Chop up the lean meat, mix the seasonings, mix with the chopped vegetables, divide into 8 equal parts, and freeze in the refrigerator for about 30 minutes. (3) Sift flour and salt, add lard and hot water to make a soft dough and divide into 8 equal parts. （

1. [dish name] Wo tie

[cuisine] microwave dishes

[Characteristics]

[raw materials]

Ingredients: 60 grams of Shaocai (about 1 half), 60 grams of lean meat (about 1 half). Seasoning: 1 tsp ginger juice, 1 tsp soy sauce, 1 tsp sugar, 1 tsp corn flour, 1 tsp wine, 1 tsp sesame oil, 1 tsp vegetable water, 1 tsp cooked oil, a little pepper. Flour waxy ingredients: Flour 60 grams (about 1 half), lard 1 teaspoon, a little salt, hot water 2-2 tablespoons and a half. Ingredients: 1 tbsp shredded ginger and 1 tbsp Zhenjiang vinegar.

[production process]

(1) Wash the Shaocai, put it in a bowl, cover it, cook it over high heat for 1.5 minutes, take it out, drain the water, chop it, and press out the water. (2) Chop up the lean meat, mix the seasonings, mix with the chopped vegetables, divide into 8 equal parts, and freeze in the refrigerator for about 30 minutes. (3) Sift flour and salt, add lard and hot water to make a soft dough and divide into 8 equal parts. (4) Each piece is pressed into round pieces about 7 cm in diameter. (5) Fold one side to dry, add filling and seal to form a nest. (6) Preheat the frying dish at high heat for 2 minutes, add oil, and then at high heat for 2 minutes. (7) Line up the nest stickers, high heat for 1 minute, take out 25 ml of heated water, cover with preservative paper, leave an opening to drain air, and cook for 2 minutes.

2. It belongs to the "half frying method", that is, the marinated meat is pasted on the fat meat with the "nest paste", and the meat is crispy on one side and soft on the other side by using the "fierce frying oil".

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