Chinese toon minced meat

Chinese toon minced meat

Introduction:

Production steps:

Step 1: combine spinach juice with flour to form a hard dough and let stand for more than 30 minutes

Step 2: wash Chinese toon and blanch in hot water for 1 minute

Step 3: take out the scalded Toona sinensis and cut it into pieces after water control

Step 4: stir the Toona sinensis powder and minced pork with seasoning in one direction to make it strong

Step 5: knead the dough into long strips

Step 6: make the dosage of equal size

Step 7: roll the dough into a small round skin

Step 8: take the right amount of stuffing and put it on the dumpling skin

Step 9: seal the dumpling skin and make it into the shape you like

Step 10: preheat the electric cake pan and pour proper amount of cooking oil

Step 11: arrange the dumplings on the cake pan

Step 12: add water to the bottom of the dumpling after it changes color. When the juice is all dried and the dumplings make a crackling sound, the pan is ready

Materials required:

Chinese toon: half a catty

Minced pork: 8 Liang

Flour: right amount

Chrysanthemum: right amount

Ginger powder: appropriate amount

Spinach: moderate

Seafood sauce: right amount

Salt: right amount

Thirteen spices: appropriate amount

Cooked oil: proper amount

Note: add appropriate amount of starch into the water during the frying process, so that flaky matter will appear at the bottom of the pan. You can make more bags at a time, and freeze the rest for 2 hours, then put them in fresh-keeping bags for the next time. When you get up in the morning, you can directly take it out of the refrigerator without thawing. You can directly use the cake pan to make a pot or boil dumplings. It tastes delicious and convenient.

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: salty and fresh