1. Prepare dumpling filling and dough, roll out the dough and set aside
2. Take the filling (one third less than the filling of a whole dumpling) and put it on the side of the dumpling skin. Be careful not to fill too much. If it is too much, the tail of the goldfish will appear very short. The part that is not filled is left. For the tail, pinch both sides of the front part of the stuffing part with your hands. Be careful not to pinch it firmly. Leave a small hole for the carrot to make goldfish eyes.
3. Follow the center of the dumpling skin to the upper back and pinch the dumpling skin, and cut the extra skin diagonally with clean and sharp scissors. The distance between the cuts on the back should be smaller, and the distance between the tails should be larger. Because the tail is larger, cut it. Don’t cut the tail down when
4. Slice the carrots and use a yogurt straw (yogurt is used to be hard and easy to use) to cut out small circles one by one. The circles should not be too big. Organize the skin of the goldfish tail, and use scissors to simply fix the shape of the tail. Two eyes Pick the hole with chopsticks, put on the carrot slices, eyes come out
5. Put a lot of oily paper on the steamer, because the oily paper is safer and will not stick to the skin (of course, you can also put a silicone pad if you don’t dislike it), put the goldfish dumplings in place, put an appropriate amount of water in the pot, and cover Cover and steam for about 10 minutes
6. The chicken breast should be cut into different size strips in advance, add salt, light soy sauce, lemon juice, onion juice to massage for 15 minutes, then wrap in egg liquid and then wrap in a layer of bread crumbs. Preheat the pan for seven minutes and adjust to medium. Put the chicken strips in the fire and fry until the surface is golden, then remove it, put it on the absorbent paper to absorb the excess oil
7. Cauliflower, green pepper, lettuce slices fried
8. Wash the cucumber, first scrape the skin with a knife, then peel off the skin for use
9. Cut the pork strips into thin slices and place them in a suitable place on the plate to make a fake stone in the water
10. Cucumber skin flower knife, cut out different shapes of water plant leaves and lay them out, cut the onion heart diagonally and place it behind the fake stone
11. Put on the fried chicken breast, fried cauliflower, steamed goldfish dumplings, a plate of delicacies like a picture is displayed before our eyes
Tips:1. Pay attention to the stuffing: take the stuffing (one third less than the stuffing of a complete dumpling) and put it on the side of the dumpling wrapper. Pay attention to not too much stuffing. If there is too much stuffing, the tail of the goldfish will appear very short. The unfilled part is reserved for the tail
2. Pinch the two sides of the front part of the stuffing with your hands, be careful not to pinch it firmly, leave a small hole for the carrot to make goldfish eyes
3. Use clean and sharp scissors to cut the extra skin of the goldfish's tail diagonally. The distance between the cuts on the back must be smaller, and the distance between the tails should be larger. Because the tail is large, do not cut the tail smaller when cutting.
4. Other auxiliary ingredients on the screen can be replaced. For example, goldfish eyes can be replaced with wolfberry, pomegranate seeds, black beans, etc.
