Early Spring, it's fragrant when used to make dumplings, more delicious than chives and cabbage! Worth the price, our family eats it twice a week.
Rainwater arrives, all things flourish! Rainwater – is the second solar term of spring, at a time of chilly and warm alternation, with ten days of windy rain! Winter to spring, rain falls and flowers bloom, wishing spring rain washes away illness and epidemics, bringing back a beautiful world! Currently, influenza is frequently occurring, it is necessary to replenish with nutritious food! Dumplings, like the rigorous and beautiful Peking Opera, will surely strengthen the body and satisfy the mouth's desire if eaten at this time…
M (Bama Yu) is a gift from nature to humans, its tender meat, delicious flavor, and abundant nutrition are admired by many foodies. Folk saying 'Mountain has partridge, deer, sea has mackerel, pomfret' shows everyone's praise for it! The way to make Bama fish is broad, red-braised, steamed, dried fried, every bite is deep satisfaction…
Bama Fish Dumpling originates in coastal Shandong Province of China, it is an authentic local delicacy. Anyone who has tasted it will certainly praise it. Fresh Bama fish is used as filling, combined with a small amount of fatty meat, fragrant and not greasy, elastic and juicy, only one bite is irresistible! Detailed method will be presented later…
Required ingredients: fresh Bama fish, fatty pork, green onion (scallion), salt, light soy sauce, wine, peppercorns, hot pepper oil.
Method: 1: Select fresh Bama fish, the fresher the taste and texture are better. Secondly, remove the fish skin, otherwise the smell will be very heavy. 2: When making water, add it in multiple times until it forms a colloid. The standard is to insert a chopstick into it, which can stand upright without falling, which is ideal.
3: The usage of green onion (scallion) should not be too much, just a small amount is enough to decorate and enhance the aroma, it cannot cover the meat aroma. 4: Hot pepper oil cannot be less, it is the key to enhancing the aroma! Again, you can add a little milk, but not too much. 5: When making dough, adding a little salt and starch, eggs, is very necessary! The reasons are: 1. Increase its toughness, preventing it from cracking during cooking. 2. Increase brightness, making the dumplings more translucent, with thin skin and large filling, and more appealing. 3. Enhance nutrition and texture, achieving a state of soft and not sticky!
This season, it is necessary to eat frequently, moreover, it is not expensive, about 10-15 RMB per kilogram, in our family we eat it twice a week, children eat it and become more intelligent, adults eat it and become more beautiful, if there is time, you should try it too! The article ends here, welcome to like, forward, and follow, on the road of growth, thank you for your support…
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