Steamed dumplings with Spanish mackerel stuffing

Steamed dumplings with Spanish mackerel stuffing

Introduction:

"Today is the first day of the dog days, also known as the" first dog ", which means that the most difficult hot and stuffy day of the year has arrived. As the saying goes, "toufu dumplings, two Fu noodles, three Fu pancakes and eggs.". As a food of the solar term, the dumplings, like in previous years, are on the stage. There is a saying about the dumplings in toufu. Because the shape of dumplings is like Yuanbao, the ancients also said that "Yuanbao cangfu" and "Fu" is homonymous with "Fu", so eating dumplings in the hottest dog days of the year is to hope to spend the summer safely. Nutrition experts said that the high temperature in summer, sweating more, will lose a lot of protein and amino acids, but also a lot of B vitamins and other minerals. Compared with rice, the protein, B vitamins and other minerals in flour are higher, which is more conducive to supplement nutrition. Experts also said that the dumplings should be light, and it's better not to make big meatballs. Instead, we can consider adding seafood, fungi, eggs and vegetables to reduce the proportion of pork. The dumplings made in this way have light taste and higher nutrition. The post is a little late. Let's take it as a snack

Production steps:

Step 1: pour the oil into the pan, heat the oil and stir the meat in a small heat.

Step 2: turn off the heat immediately and let it cool.

Step 3: clean up the Spanish mackerel.

Step 4: cut the fish along the bone with a knife.

Step 5: skin down.

Step 6: scrape the fish off with a blade.

Step 7: scraped meat.

Step 8: mix the fish and the fried meat, add all the seasonings and mix well.

Step 9: leave for 15 minutes to taste.

Step 10: wash the leeks, drain the water, cut them into powder, pour in proper amount of vegetable oil and mix them to prevent the leeks from getting out of water.

Step 11: mix the processed leeks and fish meat stuffing. I omitted the process of making dumplings. It's a thing that people on earth will do.

Step 12: after the dumplings are wrapped, put them into the steamer, boil them over high heat, steam them for 5 minutes.

Materials required:

Spanish mackerel: 500g

Minced meat: 200g

Leek: 200g

Onion powder: appropriate amount

Ginger: right amount

1.5 teaspoons of salt

Oyster sauce: 1 tablespoon

Sweet flour sauce: 1 tablespoon

Chicken essence: 1.5 teaspoons

Seafood sauce: 1 tablespoon

Yellow rice wine: 1 teaspoon

Five spice powder: appropriate amount

Vegetable oil: (cooked) moderate

Note: 1. Mix the dumpling dough before filling. What I do is steamed dumplings, so I use hot-rolled noodles. The noodles should be soft and the steamed dumplings are delicious. 2. Fish and leeks are very familiar ingredients, so the meat should be fried in advance, otherwise it is easy to be raw.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh