[northeast] Mushroom Stuffed Lily Dumplings
1.
The wild mushrooms picked in summer are blanched and frozen and thawed
2.
Chopped green onion and ginger, chopped mushrooms to remove moisture
3.
Add a little soup, chopped green onion, ginger, salt, five-spice powder, soy sauce, and cooking wine to the meat filling and stir in one direction.
4.
Add mushrooms and mix well
5.
Add 60g flour to the right amount of sweet and sour radish juice to synthesize dough
6.
200g flour is added to the right amount of hydration to form a surface map
7.
Make dumplings
8.
Lily dumplings in red dough
9.
Cook dumplings
10.
Out of the pot.
Tips:
1. Sweet and sour radish juice must be soaked with apple cider vinegar.
2. Boil the dumplings, put the dumplings into the pot after the water is boiled, turn it over again, tap in cold water and repeat the pot twice, the dumplings are cooked just right.