New Year's Lucky Dishes | Huakai Fugui Rose Fried Dumplings
1.
Prepare the ingredients you need in advance.
2.
Wash the leeks, control the moisture, and chop them for later use.
3.
Prepare 15 grams of sea rice, chop it slightly with a knife, and add some sea rice to the leek and egg filling to make it fresh.
4.
Beat 2 eggs into the bowl and beat evenly with chopsticks to break up the fascia in the eggs.
5.
Pour a little cooking oil in a flat-bottomed non-stick pan to heat, pour in the beaten egg liquid and fry it into a quick shape, add the sea rice and fry it until the aroma is delicious.
6.
Pour the scrambled eggs into the chopped leeks.
7.
Add 1 scoop of Verdami Premium Soy Sauce and half a spoon of Verdami Premium Oyster Sauce for freshness.
8.
Add a little oil and stir evenly with the sesame oil, first let the oil wrap the leek to form a protective film, so that the soup is not easy to get out.
9.
Add a little thirteen incense and salt to taste. 1. The thirteen fragrance should not be too much, because the thirteen fragrance is relatively heavy, so a little bit is enough. 2. The salt must be put in the last place, as the water will drain out early.
10.
Lay the dumpling wrappers one on top of the cutting board. Make a group of 3 or 4 dumpling wrappers. Put a little adjusted filling and spread them evenly on the dumpling wrapper. Don't use too much filling, just a thin layer, so that it can be rolled up easily.
11.
Fold the dumpling wrapper from bottom to top, slowly roll it up from one end to the other to form a rosette, and squeeze it tightly.
12.
Arrange the petals of the rolled rose slightly.
13.
Pour a little cooking oil in a flat-bottomed non-stick pan, add the rolled embryos, and fry at the lowest heat until the bottom is colored. If you don’t like frying, you can also directly put it in the steamer and steam it. After SAIC, the minimum heat is about 15 minutes. Remember to shake the pot in the middle to heat the dumplings more evenly.
14.
Pour an appropriate amount of water into the pot. The amount of water should not be too much. It should be less than one-third of the dumplings. After SAIC, the minimum heat can be fried for about 15 minutes. Finally, the heat can be turned off after the juice is collected. Remember to shake the pot in the middle to heat the dumplings more evenly.
15.
The beautiful rose-fried dumplings are completed. The finished dumplings are like blooming roses, beautiful and delicious.
Tips:
1. Add some dried hemi to make the stuffing fresh, and fry the dried hemi in advance for a fragrance. 2. The salt must be put in the last place.
3. The finished dumplings can be fried or steamed.
