Steamed dumplings with zucchini and fish

Steamed dumplings with zucchini and fish

Introduction:

"It's really hard to cook a woman's work. When she's in a daze and asks for advice, she'll say whatever she wants. Suddenly, I heard that there was a man selling zucchini downstairs. I'd better make steamed dumplings now! It's good to have some corn flour porridge^_ ^”

Production steps:

Step 1: add boiling water to the flour, stir into granules with chopsticks, add some cold water and make dough. Put the wet cloth aside and wake up.

Step 2: wash the zucchini, remove the pedicels and rub it into silk. Salt it to remove moisture. Cut up the scallion.

Step 3: remove the bone and dice the fish. Add some wine, soy sauce, salt and pepper, stir well and marinate for 10 minutes.

Step 4: put two eggs into the fish and mix well.

The fifth step is to heat the pan and pour the oil. After the oil is heated, the medium heat is poured into the egg fluid of the fish and quickly stirred into granular with chopsticks. Turn off the fire.

Step 6: wake up the good noodles into small dosage, slightly larger than the usual dumplings on it.

Step 7: roll into dough.

Step 8: add Chinese prickly ash powder and monosodium glutamate to the dish, mix well, and then add cool fish and eggs. Mix again.

Step 9: can you make dumplings? Yes. Put some oil on the steamer, code the dumplings and light the fire. After boiling over high heat, turn off the heat after 10 minutes, and then simmer for 3 or 4 minutes.

Materials required:

Flour: About 250g

Water: moderate

Zucchini: two small ones

Fish: About 50g (boneless)

Eggs: 2

Salt: right amount

MSG: moderate amount

Cooking wine: moderate

Soy sauce: moderate

Pepper: right amount

Note: zucchini is salted, fish also put salt. So when you stir it again, you don't put any more salt. You can adjust it according to your own taste.

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: light