Golden fish steamed dumplings

Golden fish steamed dumplings

Introduction:

"In northern China, there is a tradition of eating dumplings on big festivals. As the saying goes, the more wine you eat, the more wine you have. The Dumpling Banquet in Xi'an is even more famous and amazing. I remember when I was a child, in winter, besides cabbage, radish is radish. My mother said radish is easy to eat, so I love making radish dumplings. I don't like radish dumplings most. Although there are many kinds of vegetables, I began to accept small dumplings The food I didn't like at that time is a memory of my childhood and my mother's happiness. Today, I choose radish as stuffing and lotus seed as goldfish's eyes, which means that I have more than one year in a row. "

Production steps:

Step 1: prepare the ingredients.

Step 2: wash the radish, freeze it, and then melt it to get the red juice of radish skin, which can be used to dye flour and soak lotus seeds in advance.

Step 3: Boil the squeezed radish juice.

Step 4: mix the two kinds of flour, pour in radish water while it is hot, and knead them into smooth dough by hand.

Step 5: squeeze the radish as dry as possible, and cut the onion into powder.

Step 6: mix with meat stuffing, add soy sauce, salt and dumpling ingredients, mix well and leave for a moment to fully taste.

Step 7: cook the soaked lotus seeds.

Step 8: divide the dough into evenly sized pieces.

Step 9: roll it into a disc and put a little meat on the front end.

Step 10: hold in the middle.

Step 11: put two lotus seeds in front and squeeze them tightly.

Step 12: squeeze the back tightly and make three strokes to make the fish's tail.

Step 13: finally press out the tail vertical lines with a knife, slice the carrots, and put the goldfish dumplings on the carrots.

Step 14: steam for 15-20 minutes until cooked.

Materials required:

Minced meat: 200g

Radish: 100g

Lotus seed: 100g

Chengfen: 200g

Flour: 100g

Carrot: right amount

June fresh soy sauce: right amount

Dumpling material: right amount

Scallion: right amount

Ginger: right amount

Salt: right amount

Note: radish directly boiled with water, I did not try will fade, if you can, do not freeze.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh