Cuttlefish Dumplings
by Shu Yuxuan
Favorite
Difficulty
Easy
Time
1h
Serving
2
Cuttlefish ink is a good thing. "
1. First make the noodles, take out the ink of the cuttlefish, mix up with water, and mix the noodles with the ink. The dumpling skin is black.
2. Dumpling stuffed pork and cuttlefish are chopped into puree. Add seasoning soy sauce, salt, monosodium glutamate, light oil.
3. Boil the dumplings in a pot of boiling water and add some salt. When the water boils, the dumplings are put down. The scoop keeps stirring the water clockwise to make the dumplings float in the water. Seeing the dumplings float on the surface and start to bulge, pick them up. To prevent dumpling skins from sticking together, copy them after picking them up.
Tips:Dumplings are delicious and the ingredients are also very important.
1. Horseradish and rice vinegar
2. Chili Oil MSG
3. Garlic vinegar with essence and sesame oil
4. Strained mustard noodle vinegar
I have eaten all of these and they taste good.
