Bean paste roll with dumpling skin

Bean paste roll with dumpling skin

Introduction:

"When I bought dumpling skin, I was going to make a leek box. Who knows how, I didn't buy leeks. It's a waste, so I tried three new methods. This is the second one. The first one is steamed. This one is going to be fried. When it's just fried, the skin is crystal clear, slightly scorched, showing tiny bubbles, scorched fragrance and sweet taste! It's also very fast. It's really a lazy version. (this kind of bean paste is very good. My mother cooked it for a long time. It's sticky, sweet and soft, and easy to shape. It's really good bean paste! "

Production steps:

Step 1: prepare materials.

Step 2: put a proper amount of sand on one side of the dumpling.

Step 3: roll up the dumpling skin and roll forward for a week.

Step 4: fold both sides symmetrically to the middle.

Step 5: dip some water on the edge of the dumpling skin, roll forward and stick it firmly. Wrap them in turn and you can fry them.

Step 6: 3. Add a little oil to the pan and fry the bean paste roll into golden yellow.

Step 7: 4. Add some water.

Step 8: 5. Cover and simmer until the water is dry.

Step 9: 6. Turn over slightly to start the pot.

Materials required:

Dumpling skin: right amount

Bean paste filling: appropriate amount

Note: it's better to eat it while it's hot. The skin will harden when it's cold. When it's fried or steamed the next morning, it will have a new taste. It's delicious.

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: sweet