Chapter 140 Sweet and Salty Cabbage and Pork Everything

  The steps of making beef filling are similar to the steps of making pork filling.

  It’s just that the beef is cut larger, and the seasoning oil has changed from pepper oil to fried onion oil. To some extent, Jiang Qiuqiu thinks that onions go best with beef.

  The extremely overbearing taste perfectly blends with the beef. While taking a bite of the gravy into the mouth, it also has a hint of onion flavor.

  "The third type is corn and shrimp filling."

  The filling of this flavor is quite sweet from a certain point of view.

The fresh golden sweet corn was broken off from the stalk. Without any cooking method, it smelled a kind of grain-specific fragrance and scary. Jiang Qiuqiu did not find any smaller shrimps in Taotao Fresh Food, all he saw was The size is relatively large.

She opened the back of the shrimp neatly, peeled off the shell, and the slightly gray crystal shrimp meat appeared in front of everyone. Jiang Qiuqiu took the knife and dropped it, and the prawn tail was evenly cut into approximately square pieces. .

Jiang Qiuqiu mixed it into corn kernels, and introduced while mixing, "We make steamed dumplings stuffed with corn and shrimp. Simple cooking methods can lock in the original taste of the ingredients. The sweetness of shrimp and corn is very refreshing and refreshing. I like light and sweet. Fans of mouth, don’t miss it."

  In a limited time, Jiang Qiuqiu also made an extra classic pork stuffing with cabbage.

  Up to now, four flavors have been collected.

  Pure meat, pure meat, sweet shrimp, meat mixed vegetables.

  The last one is a semi-vegetarian dumpling that Jiang Qiuqiu personally likes. Let's say it is vegetarian, it also has eggs, let's say it's not vegetarian... Subconsciously, dumplings without meat are collectively called vegetarian dumplings.

  The green leeks are cut into small pieces and give off a charming fragrance. In order to avoid the boring live broadcast when making the stuffing, Jiang Qiuqiu will add dubbing when cutting and stirring——

  What kind of flavor is this filling, and what kind of flavor is it when it is cooked.

   made everyone come directly: #Otherwise, let’s not pack it, cook some stuffing, let’s eat it first? #

  This is naturally impossible. After cutting the leeks, Jiang Qiuqiu put a big bird egg in the bowl, stirred the egg liquid evenly with chopsticks, turned on the fire, and took out the previously customized pan. Jiang Qiuqiu started to fry egg crusts.

  It only needs a very thin layer of egg liquid and a little oil. The high temperature makes the egg liquid solidify quickly. After it turns from yellow to white, Jiang Qiuqiu will let the egg skin stay in the pot for a while. In this way, the original soft egg skin will be more resilient and produce a rich taste.

  Place the egg skins one by one, Jiang Qiuqiu quickly put them together, cut them into thin strips, and then mixed them in the leeks and added some seasonings. Then, the last filling is also ready.

  Next, it’s time to show off skills!

  Knead the fermented dough into long strips, cut it into small doses, and squash it with the palm of the hand. In order to save time, Jiang Qiuqiu sprinkled some flour between the skin and the skin, and took it with a rolling pin.

  It takes skill to roll dumpling wrappers. People who have never studied it will always roll out unevenly and unevenly.

  A familiar hand, able to grasp the direction of the noodles, with skillful energy, the hand turns back and forth, the skin flips, and a regular dumpling skin appears in front of her eyes.

  Of course, after Jiang Qiuqiu turned like this, several leathers appeared on the table.

  They are put together neatly. The whole process of making dumpling wrappers is like playing acrobatics.

  So that everyone thinks that this is not only looking at food bloggers, but also a bit of looking at handmade bloggers.

  (End of this chapter)