Recipe: Sichuan pickles bouillon

Home Cooking Recipe: Sichuan pickles bouillon

Notes:

After graduation, I came to work in Beijing to settle down. But the longer I leave home, the more I miss the taste of my hometown. This is the so-called homesickness. Many things in my hometown can't be eaten in Beijing, or you can't eat authentic taste. So when I was thinking about not being able to eat, I would carry forward the spirit of "doing a good job." Although the dressing is somewhat different, it will cause a little difference in taste, but it can finally be eaten to ease the thoughts. This salty dumpling is one of the few foods that my mother will do in my memory. We don’t eat dumplings and eat dumplings during the Chinese New Year, or this kind of pickles. So every year from the beginning of the 30th, the first day until the fifteenth, the food often appears in the breakfast at home. I personally think that salty dumplings are delicious than sweet dumplings. It is not too greasy to eat more. When I am at home, I can eat 6-8. On New Year's Day, I returned to my family and brought some pickles. Finally, I can eat the salted dumplings in my hometown in Beijing. Happy~ Applause~

Ingredients:

Steps:

  1. Home Cooking Recipe: Wash the pickles in warm water, wring the water, chop it, and set aside. Shallots are chopped and set aside.

    Wash the pickles in warm water, wring the water, chop it, and set aside. Shallots are chopped and set aside.

  2. Home Cooking Recipe: Hot pot, pouring oil, is twice as much as usual cooking. After 7 minutes of heat, the minced meat is cooked and stir-fried until the minced meat is discolored. Add wine, ginger, bean paste, soy sauce and stir fry evenly. Add the pickles and continue to stir fry until you can smell the scent of pickled vegetables. At this time, I can smell very delicious. Turn off the heat and let it cool in the pot.

    Hot pot, pouring oil, is twice as much as usual cooking. After 7 minutes of heat, the minced meat is cooked and stir-fried until the minced meat is discolored. Add wine, ginger, bean paste, soy sauce and stir fry evenly. Add the pickles and continue to stir fry until you can smell the scent of pickled vegetables. At this time, I can smell very delicious. Turn off the heat and let it cool in the pot.

  3. Home Cooking Recipe: Add the shallots to the cold minced meat and mix well. As you can see from the picture, the oil is still a lot of drops. Stuffing is all right.

    Add the shallots to the cold minced meat and mix well. As you can see from the picture, the oil is still a lot of drops. Stuffing is all right.

  4. Live the round noodles, add water a little bit, make the dough into a group, and lick more, make the surface mix better and more sticky.

  5. Divide the live dumpling powder into 30 grams of a small group, round and cover the plastic wrap to prevent drying. spare.

  6. There is nothing to say about the steps of the dumplings, but don't be greedy, too much will not be good.

  7. Boil a pot of water and simmer the wrapped dumplings before throwing them into the pan, so that the dumplings can be rounded and then boiled. Wait until the rice balls are floating and cook for another 2.3 minutes. Let's move.


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