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加盟资讯您现在的位置:789游戏中心-789游戏中心-加盟资讯-济南速冻水饺批发教你在家自制鲅鱼水饺!

济南速冻水饺批发教你在家自制鲅鱼水饺!

来源:http://shebaict.com 日期:2019-12-10

  鲅鱼(鲅鱼越大味道越鲜美,越好吃)彻底洗净,注意腹腔内的黑色物,全部清理干净,如图,顺着大梁骨插刀
  Spanish mackerel (the bigger the taste of Spanish mackerel, the more delicious it is) shall be thoroughly cleaned. Pay attention to the black matters in the abdominal cavity, and clean them all. As shown in the figure, insert a knife along the girder bone
  2.横片下两片鱼肉,中间鱼排,然后去除两边以及中间的一排刺,鱼皮朝下,用刀子或者汤匙刮下鱼肉。鱼皮以及筋络都扔掉不要,把鱼排上剩余的肉也刮下来,鱼骨全部扔掉
  2. Under the horizontal slice, two pieces of fish, the middle of the fish row, and then remove the two sides and the middle of the row of bones, fish skin down, with a knife or spoon scrape off the fish. Discard the fish skin and tendons. Don't scrape off the remaining meat from the fish ribs. Discard all the fish bones
  3.两只鲅鱼总共取下600多g鱼肉,加上五花肉拌匀,因为后面需要打水,整体体积会变大,可以换入稍微大点的容器中
  3. Take more than 600 g of fish meat from two Spanish mackerels, and mix them well with streaky pork. Because water is needed at the back, the overall volume will become larger, so it can be put into a slightly larger container
  4.花椒放入碗中,冲入开水,搅拌几下,然后放置水凉,加上生抽,料酒,每次以少量倒入鱼肉和五花的混合物中,按一个方向不停搅拌;总共搅入2碗水,图中5寸碗,每搅入少许就要充分搅拌吸收后再加下一次,一直到馅料看着非常湿粘即可,正宗的鲅鱼水饺需要搅入的水还要多,搅到馅子到了流淌的程度才可,但因为我们不太喜欢过于水的口感,所以根据自己口味做了调整,这个程度做出的水饺鲜嫩却不会因为水太多而冲淡了鱼味,搅馅子是个力气活,建议两人搭配操作,否则,手会残
  4. Put the prickly ash into the bowl, pour in the boiling water, stir for several times, then place the water to cool, add the raw soy sauce and cooking wine, pour a small amount into the mixture of fish and five flowers at a time, stir continuously in one direction; stir in 2 bowls of water in total, 5 inch bowl in the picture, stir in a small amount, and then add the next time, until the stuffing looks very wet and sticky. The authentic Spanish mackerel dumpling needs There is more water to stir in, only when the stuffing reaches the flowing level, but because we don't like the taste of too much water, we have made adjustments according to our own taste. The dumplings made at this level are fresh and tender, but they won't dilute the fish flavor because of too much water. It's a strength job to stir the stuffing, so it's suggested that two people work together, otherwise, their hands will be damaged
  5.搅好之后的馅子,加葱油、盐、姜碎,继续拌匀,和好面准备开始包的时候,加入切成碎末的韭菜,香油拌匀即可
  5. Stir the stuffing, add onion oil, salt and ginger, continue to mix well. When the noodles are ready to be wrapped, add the chopped leek and sesame oil, mix well
  6.加上韭菜后不需要搅拌太厉害,以防破坏韭菜的口感,近景图,整个馅子很柔软,要比平时做的肉馅柔软很多,淡粉点缀韭菜绿色
  6. After adding leek, you don't need to stir it too much to avoid damaging the taste of leek. In the close-up picture, the whole stuffing is very soft, much softer than the meat stuffing usually made, and the light powder is dotted with leek green
  7.面提前揉好饧着,饺子面要软,这个分量的馅子,需要配500-550g面粉,水大约是面粉的60%左右,当然也要看每个水饺馅的大小,然后把饧好的面分块滚长,先取一块操作,滚成直径约2cm的长条,切剂子即可
  7. Knead the noodles in advance, and the dumpling noodles should be soft. The filling of this component needs to be matched with 500-550g flour, and the water is about 60% of the flour. Of course, it depends on the size of each dumpling filling. Then roll the dough into pieces, take one piece first, roll it into a strip with a diameter of about 2cm, and cut the dosage
  8.按扁,擀皮,包馅
  8. Press flat, roll skin and pack stuffing
  9.包好的饺子生坯,鲅鱼馅饺子适合皮薄大馅,整个水饺的个头也要稍大,包好的饺子是应该隐约透着馅料的颜色的,水开后煮饺子,三开就行,沾以自己喜欢的料汁即可
  9. The wrapped dumplings are made of raw materials. The Spanish mackerel dumplings are suitable for thin skin and big filling. The whole dumpling should be a little bigger. The wrapped dumplings should have a faint color of filling. Boil the dumplings after the water is boiled. Just boil the dumplings three times and dip them with the sauce you like
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