[taste of memory] oil dregs and pickled cabbage dumplings

[taste of memory] oil dregs and pickled cabbage dumplings

Introduction:

"When I was a child, when I was refining oil in winter, my mother used oil residue to make sauerkraut dumplings for us to eat. It was called Yixiang. Since I grew up, my family seldom ate oil, and I never ate any dumplings filled with oil residue. This time, in order to make Chinese snacks, I left some oil residue in the refining. I chopped it while it was hot and made sauerkraut dumplings with homemade sauerkraut. Let alone it was really fragrant! Here to share with friends, I hope you like it

Production steps:

Materials required:

Flour: 750g

Sauerkraut: 3 balls

Oil residue: a small bowl

Salt: right amount

Soy sauce: 2 teaspoons

Old style: half a spoonful

Shaojiu: half a spoon

Pepper: a little

Five spice powder: a little

Pepper powder: a little

Chicken essence: a little

Scallion: right amount

Ginger powder: appropriate amount

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh