Hot and sour dumplings

Hot and sour dumplings

Introduction:

"I made a lot of dumplings at one time, but I always felt that it was too monotonous to cook them. So I learned from the method of oily noodles, and came to have oily dumplings. My husband loves them very much."

Production steps:

Step 1: soak and wash the hair of Auricularia auricula, Porphyra yedoensis and bean skin respectively, blanch them in boiling water, then add cold water, take out and tear them into strips of similar size for standby

Step 2: cook the dumplings, take them out and put two spoonfuls of dumpling soup in a big bowl to prevent the dumplings from sticking together. spare

Step 3: put all the side dishes in step 1 on the cooked dumplings. In the evening, put chopped scallion on top, and then put a spoonful of pepper noodles on the top. Put olive oil in the pan, add 10 Chinese prickly ash and fry until slightly paste. Discard the Chinese prickly ash. Cook the Chinese prickly ash oil on the chopped scallion and chili noodles while it is hot.

Step 4: put the right amount of salt, stir evenly, and finish the hot and sour dumplings in one night.

Materials required:

Dumplings: 1 jin

Laver: right amount

Auricularia auricula: 4-5

Bean skin: 4-5

Vinegar: 3 tbsp

Sugar: 1 tbsp

Soy sauce: 1 tbsp

Oyster sauce: half a teaspoon

Salt: right amount

Hot pepper noodles: 1 tbsp

Zanthoxylum bungeanum: 10

Scallion: right amount

Note: 1. You can choose the side dishes by yourself, because there are only three kinds at home, so I have no choice. 2. Add more olive oil, less peanut oil and sesame oil.

Production difficulty: simple

Technology: seasoning

Production time: 10 minutes

Taste: slightly spicy