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12Hg com The year is coming ?? More than 20 kinds of pattern dumplings let the taste of the year begin

The year is coming ?? More than 20 kinds of pattern dumplings let the taste of the year begin

Source: Time: 2020-01-28 19:23:49

Millennium Tongzhou vitality north stream

In this world, only food and love can live up to it!
Dumplings, also known as dumplings, is a kind of food that we Chinese like to eat. Especially in the north, whether it is New Year's Day or the gathering of three friends and five friends, dumplings are always on the table.
Although dumplings are delicious, not everyone can make them. Even if you do, you can't make it delicious. The dumplings must be delicious, not only the skin of the dumplings is very particular, but also the tricks of making meat fillings.
These latest dumpling wrap methods, you will find it very simple to read the pictures and texts, no matter whether you are at home or abroad, learn it, it is definitely worth it!
First, butterfly steamed dumplings
raw material:
200 grams of flour, 100 grams of boiling water, 150 grams of meat filling
The flour is blanched with boiling water.
Roll up both sides of the crust, leaving a small half unrolled
Turn the dough over and put in the filling
Wrap the stuffing heart and make two straight edges that are not rolled up to make eyes
Pinch out the pattern of the wings
Turn over both wings
Steamed dumplings
Second, peony steamed dumpling raw materials:
200 grams of flour, 100 grams of boiling water, 150 grams of meat filling, and cooked egg yolk
Add boiling water to blanch the dough, knead and rub the dough, roll into a round skin and put in the filling
Divide five points evenly into the center to form the shape shown in the figure
Glue the two adjacent sides together
Cut two knives on each petal to form the petals of the peony flower
Crush the cooked egg yolks and garnish them in the petals
Steamed dumplings cooked in steamer
Put in a plate with a pattern of sauce
Three, steamed dumplings with vegetables
raw material:
200 grams of flour, 100 grams of boiling water, 500 grams of vegetables, 50 grams of fresh shiitake mushrooms, 50 grams of fungus, 50 grams of bamboo shoots, 5 grams of sesame oil, salt, chicken essence and sugar Into dough
Boil the vegetables with boiling water, chop them with shiitake mushrooms, fungus, and bamboo shoots, squeeze out the water, add salt, chicken essence, sugar and sesame oil to adjust the taste
Roll the dough, roll the skin and wrap the filling. Divide the round skin into 5 points and stick them together to form 5 edges.
Use your thumb and index finger to squeeze the lace to form 5 leaves. Pull up the bottom of the leaf and stick the adjacent leaf in the middle
Put the prepared steamed dumplings into the steamer and steam for about 6 minutes.
Fourth, wings steamed dumplings
raw material:
200 grams of flour, 100 grams of boiling water, 500 grams of vegetables, 50 grams of fungus, 50 grams of fresh shiitake mushrooms, 50 grams of bamboo shoots, 5 grams of sesame oil, salt, sugar, and chicken essence. This is a relatively easy to learn color steamed dumpling. You can choose your own stuffing, sweet, salty, coriander, and vegetarian. Today I am using vegetarian stuffing.
Wash the vegetables and boil them in a boiling water pot, shred them with the washed fungus, shiitake mushrooms and bamboo shoots, squeeze out the excess water, add salt, chicken essence, sugar and sesame oil to adjust the taste
Turn the dough over and put in the filling
Wrap the filling and pinch the two straight edges
Unrolled dough made eyes
Pinch out the pattern of the wings
Turn over both wings
Steamed dumplings
V. Steamed dumpling noodles:
250 flour, 120-130 grams of water.
Stuffing heart:
Celery 250, minced meat 150, salt, monosodium glutamate, chicken essence, pepper, cooking wine. Production method Speaking of this dumpling, it is also a highlight of Chinese dumpling culture. It is bright in color, beautiful in shape, soft and tender, and delicious in taste. It can also eat different flavors at the same time. ① Open the flour, add water to the soft and hard dough, and let it stand for 20 minutes. ② Celery simmer until it reaches seven maturity, cut into pieces for later use; marinate minced meat with wine and pepper for half an hour, stir-fry with minced celery; add salt, season with chicken and MSG. ③Dough rubbing, spreading, rolling and stuffing. The skin is thin. ④The following are the illustrated steps. Be sure to look carefully.
⑤ The above is the detailed packaging method, and then steam it for 10 minutes. Remember that the color contrast must be sharp and not conflicting.
6. Noodles of Golden Moon Sprout Dumplings (Kung Hei Fat Choi):
250 flour, 120-130 grams of water.
Stuffing heart:
50g round glutinous rice, 2 spoons of hazelnut chocolate sauce, 1 egg yolk
Production Method
1. Stick the glutinous rice overnight in advance, and then steam it in the pot for 30 to 40 minutes until cooked;
2. Take out the steamed glutinous rice and put it into the seasoning bowl, add the chocolate sauce and mix well to make the filling;
3. Preheat the oven at 190 ° C;
4. Take an appropriate amount of glutinous rice chocolate sauce filling into the dumpling skin, fold it into a crescent shape, knead it tightly, place it in the baking tray in sequence, brush the egg liquid evenly above each, and place the baking tray in the preheated oven in;
5, about 10 to 12 minutes, until the surface bulges and the color is golden yellow, you can take out, warm food.
Seven, emerald cabbage dumplings
Face: Pocket kitchen public number: koudaichufang. 250 flour, 120-130 grams of water.
Stuffing heart:
200 grams of flour, 100 grams of boiling water, 150 grams of meat
Production Method
Spinach water and noodles
Clear water noodles
Spinach noodles are rolled into slices, and water noodles are rolled into strips.
The spinach noodles wrap the white noodles tightly.
Cut off the excess dough
Cut
For more healthy food knowledge, please pay attention to Wei signal: pocket kitchen (koudaichufang)
Press
Roll
Make dumplings
Thin the skin next to the Bailai dumplings.
A bumper cabbage harvest!
Eight, chicken and cabbage dumplings
Chicken is rich in nutrients such as protein, vitamin C, and vitamin E. Among them, the protein content is relatively high, and it is easily digested and absorbed by the baby, which helps to improve the baby's resistance.
Prepare ingredients: 6 dumpling skins, 1 small piece of chicken, 2 cabbage leaves, 1 egg yolk
Step 1: Wash the cabbage and cut into pieces.
Step 2: Wash the chicken and cut into minced chicken.
Step 3: Break the egg yolks, stir-fry, and stir into fines.
Step 4: Put minced cabbage, minced chicken and minced egg yolks in a bowl and mix well to make dumpling stuffing.
Step 5: Put the dumpling stuffing into the dumpling skin and wrap it into dumplings.
Step 6: Wrap other dumplings in order.
Step 7: Boil a pot of water, pour in the dumplings, add a small bowl of cold water after boiling again, and repeat 3 times until the dumplings surface.
Step 8: Remove the cooked dumplings and put them in a plate.
Jiusan Fresh Water Cake
Shrimp contains niacin, which helps to promote the health of the digestive system, increase appetite, promote blood circulation, and maintain normal blood function. In addition, potassium in shrimp is also abundant, which helps maintain the acid-base balance in the body.
Prepare ingredients: 10-15 pieces of dumpling skin, 200 grams of meat filling, 7-9 shiitake mushrooms, 100 grams of shrimp, 2 teaspoons of cooking oil, 1 teaspoon of salt
Step 1: Wash the shrimp, then pick off the shrimp line and cut into shrimp pieces.
Step 2: Put the shiitake mushrooms in the fresh water, soak the shiitake mushrooms, and cut the shiitake mushrooms into pieces.
Step 3: Put the shrimp kernels, meat fillings and shiitake mushrooms in a large bowl, add the oil and salt, and mix well to form the filling.
Step 4: Spread the dumpling skin evenly and place an appropriate amount of filling in the middle of the dumpling skin. The filling should not be too much to avoid breaking the dumpling.
Step 5: Fold the dumpling skin in half, hold it, and press firmly with both thumbs to form a dumpling. Follow this method to wrap all the dumplings.
Step 6: Boil water in the pot, then lower the dumplings, cover with a lid and cook until boiling, then add a bowl of cold water.
Step 7: Wait until it boils again, add another bowl of cold water, and when it boils for the third time, remove the dumplings.
10. Lean Asparagus Dumplings
Asparagus has a delicious and aromatic flavor. The dietary fiber is soft and delicious, which can increase appetite and help digestion.
Prepare ingredients: 10 dumpling skins, 200 grams of lean meat, 100 grams of asparagus, 1 spring onion, 1 egg, 1 teaspoon of salt, 2 teaspoons of cooking wine
Step 1: Wash the asparagus clean and cut into pieces.
Step 2: Wash the green onions and cut them into green onions.
Step 3: Wash the lean meat and chop into minced meat.
Step 4: Take a large bowl, pour the minced meat, asparagus and spring onion into the bowl, scoop in the eggs, add salt and cooking wine.
Step 5: Using chopsticks in the bowl, stir well in one direction.
Step 6: Flatten a piece of dumpling skin, and place an appropriate amount of meat filling in the middle of the dumpling skin.
Step 7: Fold it in half, fold the sides of the dumplings by hand until the filling is not exposed.
Step 8: Boil a pot of water, pour in the dumplings, add a small bowl of cold water after boiling again, and repeat 3 times until the dumplings surface.
Step 9: Remove the cooked dumplings and put them in a plate.
Eleven Pork Radish Dumplings
Pork contains protein, fat, minerals, animal glue and various amino acids. After eating, it has the effects of nourishing yin and irritating dryness, and probiotics.
Prepare ingredients: 15-20 pieces of dumpling skin, 100 grams of pork, 1 carrot, 2 scallions, 3 teaspoons of soy sauce, 2 teaspoons of cooking oil, 1/2 teaspoon of salt
Step 1: Wash the shallots and chop them.
Step 2: Wash the carrots and chop them into pieces.
Step 3: Wash the pork and chop into minced meat for later use.
Step 4: Put the minced pork, carrot and scallion in a bowl and mix in one direction.
Step 5: Add soy sauce, cooking oil, and salt to the pork and carrots, and stir in one direction. If the filling is a bit dry, add a little water and mix well.
Step 6: Take a piece of dumpling skin and lay it flat. Put the right amount of filling in the middle and put the right amount of meat filling.
Step 7: Follow this step to wrap all the dumplings.
Step 8: Boil a pot of water, add the dumplings, add a small bowl of cold water after boiling again, and repeat 3 times until the dumplings surface.
Step 9: Remove the cooked dumplings and serve.
The practice of twelve beef dumplings
Ingredients
Ingredients: 500g minced beef, 100g red bell pepper, 600g wheat flour
Auxiliary materials: green onion 100g ginger 20g oil, salt, cooking wine, pepper, sesame oil, water, pepper powder
step
1. Wash the red bell peppers and cut half into small pieces
2. Put in a blender, add a small amount of water and stir into mud
3. Strain the red pepper juice
4. Add the filtered red pepper juice to the flour
5. Make into smooth dough and wake up for preparation
6. Put beef filling in pot and add minced ginger
7. Add appropriate amount of salt, sugar, soy sauce, pepper powder, pepper powder, cooking wine, stir MSG in one direction
8. Water or broth is about 100lm. Add it to the meat in small amounts and portions. Stir each time until all the water is eaten.
9. Finally, enlarge the minced green onion, pour a little sesame oil, stir it a little
10. Squeeze the awake dough and roll into a slightly thicker dumpling skin in the middle
11. Wrap the right amount of beef stuffing
12. Wrap into dumpling shape
13. After all is wrapped, cook in the pot until mature
Tips
1. If time permits, it is better to chop beef into fillings by hand
2. If there is no pepper powder, you can soak an appropriate amount of whole pepper with 100ml of boiling water and let it cool, then use this pepper water to substitute the broth into the beef filling.
3. When mixing the meat filling, put the green onion last, and do not stir too much, otherwise the taste will be bad.
Thirteen, soup and pearl steamed dumplings
Graphic | Norma
The addition of pumpkin buns can improve the appetite of steamed dumpling skin when it is not soft and glutinous, and the appetite will also increase appetite. The inner filling is added with the previously cooked pork trotter soy bean soup.
raw material:
The right amount of dumpling skin, the right amount of pumpkin buns, the right amount of minced meat, the amount of soup frozen is half of the minced meat
practice:
1. Put frozen soup, salt, chicken essence, and ginger powder in the minced meat.
2. Mix well and set aside.
3. For commercial dumpling skins, use a rolling pin to roll slightly.
4. Add a tablespoon of meat filling.
5. Gather the four mouths as shown in the figure, and squeeze tightly in the middle and the bottom to prevent the soup from overflowing.
6. Place small rounds on the four small mouths.
7. After the water is boiled, it can be steamed in the basket for 15 minutes. The crystal was bright when it was released, but it was a bit dry when I took it out.
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Fourteen, gold medal fried dumplings
Graphic | Ah Da ^. ^
This dumpling has several characteristics: one is using pumpkin and noodles, the noodles are soft and strong, the two fillings are very rich, and they are not greasy at all, and the third is steaming and frying, and the fragrant is delicious. Having said so much, I just want to express that it is really delicious, and it is worthy of the name Gold Dumpling.
raw material:
250g of flour, 120g of cooked pumpkin puree, 200g of pork stuffing, 120g of leek, 90g of ravioli, 60g of fresh shiitake mushrooms, 60g of black fungus, 1 teaspoon of black pepper powder, 1 teaspoon of ginger, 1/2 teaspoon of sesame oil, 1 soy sauce Tablespoon, chicken essence, salt
practice:
1. Prepare meat filling materials and wash them for future use;
2. Cut all the shiitake mushrooms and black fungus in the excipients into small dices, and cut the dices into small dices, and pour into the meat;
3. Add minced chives again;
4. Finally add sesame oil and all the spices;
5. Mix well and the meat filling is ready;
6. Let's make the dumpling skin again, peel the old pumpkin and cut into thin pieces, put it in the steamer and steam for about 20 minutes;
7, steamed pumpkin puree cool, pour into the flour, and smooth into a dough, and then covered with cling film for 15 minutes.
8. Roll the dough into long strips and divide them into small portions.
9. Roll each portion into a round skin, and then take one of them and put in the meat.
10. Pack it all up and do it well.
11. After wrapping, put it in a steamer and steam for about 7 minutes.
12, after steaming, put a little oil in the pot to heat, put the steamed dumplings on medium and low heat and fry.
13, fry to the bottom and brown.
Tips:
1. Use the cooked pumpkin puree and noodles. Choose the old pumpkin for the pumpkin.
2. The ratio of pumpkin puree to flour is basically 1: 2. Of course, the amount of flour should be adjusted according to the steamed moisture of the pumpkin. Try to be as hard as possible, which will make the shape better.
3. Choose 3 fat and 7 lean pork for meat filling.
4. Steam before frying. When steaming, remember to put a layer of oil on the steamer to prevent sticking.
5. If you like the crispy texture, you can turn it over and fry it, so that the skin is all in focus.
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Fifteen bell dumplings
Graphic | 1 coarse tea light rice 1
Zhong Shui Dumpling is one of the famous Han traditional snacks in Chengdu, Sichuan Province. In terms of materials, the main difference between bell dumplings and northern dumplings is that they use all pork stuffing without any other fresh vegetables. When they are served, they are topped with special red oil, slightly sweet and salty, and spicy, with unique flavors. In terms of taste, Bell dumplings are sweet.
raw material:
300g minced pork, 500g dumpling skin, 10g salt, 4g ginger, 10g green onion, 5g garlic, 3g raw soy, corn starch 6g, white pepper 1g, corn oil 5g, chicken essence 1g, 15g soy sauce, 10g pepper oil, 3g pepper oil
practice:
1. Prepare the ingredients: minced pork and dumpling skin (I bought it, and I can make it myself without any trouble);
2. Ginger and spring onion;
3. Add minced ginger, 2g salt, white pepper, raw soy sauce, chicken essence, corn oil (if the minced meat is fatter), corn starch;
4. Stir in one direction and add clear water (about 40g) in several times, stirring vigorously;
5. Put onion flowers and mix well before packaging;
6. Making dumpling seasoning: garlic paste, duplicate soy sauce, chili oil and pepper oil, mix thoroughly and reserve // // soy sauce practice: http://home.meishichina.com/recipe-193467.html.
7. Start to make dumplings. Take a piece of dumpling skin and put in the filling. Put some water on the edge of the dumpling skin to increase the stickiness.
8. Fold the dumplings in half and squeeze them in the middle.
9. Squeeze the sides tightly so that the filling is not exposed.
10, in order to complete all the packages in order to wait for the next pot.
11. Pour half a pot of water into the pot and add 2g of salt after the water is boiling.
12. Put the dumplings (don't put too much at one time), add a little cold water and cook after opening the pot. Repeat this three times.
For more healthy food knowledge, please pay attention to Wei signal: pocket kitchen (koudaichufang)
13. After removing, put the seasoning in step 6 according to your taste, or you can eat it with the seasoning.
Tips:
1. The meat filling is best to be three-point fat and seven-point thin, so the taste is the best.
2. The dumpling method of bell dumplings is very simple, just squeeze the skin and squeeze it tightly.
3. It is best to shake the dumplings gently after dumplings to prevent sticking.
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sixteen
Seventeen San Shrimp Dumplings
Graphic | Tiramisu
The super nutritious three fresh shrimp dumplings guarantee that those who have eaten it will deeply fall in love with it. Counting the fillings of this dumpling use up to six kinds of ingredients, so the finished product will be very tender and delicious, the key is that the nutrition is very rich. It's really a bite.
raw material:
The right amount of flour, the right amount of warm water, the right amount of fresh shrimp, the right amount of onion, the right amount of carrot, the right amount of mushrooms, the right amount of baby vegetables, the right amount of fungus
practice:
1. Raw material map;
2. Add an appropriate amount of warm water to a relatively soft dough, and add cling film for half an hour;
3. Soak the dried fungus in water with water in advance, cut into pieces after washing, and cut into onions, carrots, mushrooms, and baby vegetables, respectively; the public number of the pocket kitchen: koudaichufang.
4. Fresh shrimps are washed and controlled after removing the shrimp line, and chopped into shrimp pieces with the back of the knife;
5, add an appropriate amount of thirteen incense, table salt, pour in an appropriate amount of sesame oil;
6, add a small amount of fish sauce to fishy freshness, if not, you can not add it;
7. After stirring well, the delicious dumpling stuffing is ready.
8. Divide a small piece of dough into the dough, knead it into strips of uniform thickness, and cut into small pieces.
9. Sprinkle a small amount of flour on the preparation, flatten it with the palm of your hand, and roll it into a disc with a thick center and a thin edge.
10. Take a dumpling skin and put in the right amount of stuffing.
11. Make all the dumplings you like, and repeat all the dumplings.
12, boil the water in the pot and put the wrapped dumplings, cover with boiling water and add a little cold water, cover again and boil, so repeat three to four times to make delicious dumplings out of the pot.
13. It is delicious with the dipping sauce.
Dumplings so easy !!! Such amazing dumplings
Let's make vegetarian dumplings
Vegetarian dumplings are delicious, but there are some tips for making vegetarian dumplings. When making dumplings, you need to pay attention to the fillings. According to different personal tastes, you can choose different flavors of dumplings. There is a certain foundation in the food nutrition tower and you can even develop your favorite flavors. The quality of the dumplings directly determines the quality of dumplings.
Tofu vegetarian dumpling stuffing
Ingredients: Half a cabbage, 200g dried tofu, 100g noodles
Seasoning: old soy, sugar, tofu, sesame oil
Operation method: chop the cabbage and wrap it with gauze, squeeze water, squeeze the water as much as possible. Pour 2 spoons of peanut oil in the oil pan, put seven or eight peppercorns and sauté them. Remove the unused ones. Put the chopped dried tofu and noodles into the pan and stir fry. Add a few drops of old soy and a little sugar. When you smell the scent, you can pan out. Put cabbage, dried tofu and noodles into a container, add tofu and sesame oil and stir together.
Note: The most important thing here is tofu milk and sesame oil. The taste of cabbage, dried tofu and noodles is very light. Put in tofu milk and sesame oil and the taste will come out.
Cabbage and Mushroom Dumplings
practice:
1. Wash, chopped Chinese cabbage, put a little salt for 10 minutes, squeeze out the water and set aside.
2. Shredded shiitake mushrooms.
3. Olives minced (canned olives minced in the market)
4. Put the rest together at the beginning, add mushrooms, oil and salt to taste, then you can make your favorite dumplings.
Preparation: Use your own flour and dough to make dough, cover with fillings. Bring the water to a boil.
Cabbage black fungus dumplings
1, fillings: carrots, cabbage (the largest amount), shiitake mushrooms, black fungus, fine vermicelli, all broken and mixed with salad oil and salt and stir well. Don't fry.
2. Making: Use your own flour and good dough to make the dough, and cover with fillings. Bring the water to a boil.
3, seasoning vinegar practice: use vinegar and a little soy sauce and a little sesame oil (you can also add spicy oil or mustard according to personal taste.)
Carrot dumplings
Shred the carrots and chop + salt + minced celery + oil + vegetarian essence, and make a filling, then you can make small dumplings. There is also a point to say that eating carrot stuffing dumplings and buns should not be dipped in vinegar, because acid can destroy carotene.
New practice of five-colored dumplings:
One cucumber, one green pepper, one carrot (carrot), one half, Chinese cabbage with 2-3 leaves (leaf band), and 5-6 mushrooms. Mince all, Chinese cabbage (with a small spoonful of salt) and cucumbers dry by hand, mix the filling: mix together, add vegetarian chicken essence (add more), vegetarian oyster sauce (the filling will stick together), a little Soy sauce, pepper noodles, vegetable oil. (The noodles need to be put together first to be glutinous.) This ratio can make 40 small dumplings.
Zucchini stuffing:
The main ingredients are two zucchini, a dozen fungus, a small fan, and a piece of ginger.
Production method: squash the zucchini and squeeze the water; chopped edible fungus and scalloped vermicelli, stir the chopped ginger and put them into the cooked oil (note: the fans can be softened with cold water, do not use hot water) It will affect the taste). The subsequent production process is the same as that of cabbage stuffing. The key is to mix the dishes with oil before adding salt.
Assorted fillings:
Ingredients: Tricholoma (it is not possible to buy Tricholoma ostreatus, but remember to squeeze water) 1 pound, 1 carrot, 5 celery, a few green beans (or young corn kernels), 1 ginger
Production Method:
1. Wash the chopped mushrooms and cut them into pieces. Wash the carrots and squeeze the water. Cut the coriander into chopped green beans or green corn kernels.
2. If you like to eat a strong flavor, just stir-fry the mushroom in oil and put it in the old soak a few drops out of the pot and mix with other vegetables. Put in salt, a little sugar, a little pepper powder and mix well. The original flavor does not need to be fried, just mix the vegetable filling with oil and add the seasoning.
《Cabbage and Carrot Dumplings》
Stuffing: Chinese cabbage (Chinese cabbage), chopped carrots, small cloves (without peanuts), fried steamed buns, and some oil in the pot.
Celery stuffing:
The main ingredients are 1 kg of celery, 1 piece of tofu skin (tofu can also be dried), 1 carrot, 1 ginger
Production Method:
1. Remove the old stalks and old leaves of celery (some young leaves can be left), wash them and boil them in a boiling water pot for more than 20 seconds, then remove the minced squeezed water;
2. Tofu skin is chopped, add 1 tablespoon of peanut oil to the oil pan, add a few peppercorns and sauté it, and remove it. Put the tofu skin into the oil and stir fry.
3, ginger minced;
4. Pour celery, tofu skin, and ginger into a large container and add salt, a little sugar, a little pepper and pepper noodles, and mushroom essence and stir well!
Excerpts of simple and easy to make vegetarian dumplings
Use your favorite wild vegetables and tofu (smashed) and put some sesame oil in the filling. Use the prepared crust dumplings.
Bean sprouts, green peppers (slightly spicy), add oil, and make dumplings with prepared skin.
Spinach (or cabbage or cabbage), carrots, gluten or churros, shiitake mushrooms, horseshoes, etc. wrap up. Steamed.
Tianjin traditional vegetarian dumpling stuffing
1. For vegetarian dumplings, what you want is the word "su". Ordinary people's families hope that there will be no big ups and downs in the new year. In peace, in Tianjin dialect, "susu has been quiet for a year". Vegetarian dumplings are stuffed with cabbage, dried tofu, coriander, fungus, vermicelli, day lily, and most importantly, tofu milk and sesame oil. Chop various ingredients into the bean curd and sesame oil to taste. Make stuffing.
2. Packing the first dumpling, the gluten, dried fragrant, yuba, bean sprouts, noodles and the filling make it clean all year long ...
3. Deep-fried vegetarian rolls, with bean skin as the skin, seasoning with mung bean vegetable, dried fragrant, powder skin, coriander and sesame sauce, bean curd, sesame oil, ginger, etc. In sections, the two ends of the sticky batter are fried in a pan. The deep-fried vegetarian rolls are golden in color, crispy on the outside, tender on the outside, and light and palatable. They are Tianjin's special flavor snacks.
4. Subaoer was sold in Tianjin Subaoerpu or steamed food shop. Use chopped flour, dried fragrant and coriander, add a little bean (green bean sprouts), stir in sesame sauce, tofu juice and sesame oil. Stir Stuffed into buns. The top of the bun must be folded.
5. Soup type: a kind of filling with a lot of juice when you bite the skin when you eat it. Is to add stuffed vegetables such as cabbage or zucchini to the filling, of course, there will be some water when the package, but as long as it is handled properly, there is no problem.
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