Name: Three Fresh Dumplings with Scallops with Fresh Eyebrows
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 800g Scallop meat; 800g Chives; 5 egg; 900g Wheat Core Flour; 30g Flavorful soy sauce; 15g Cooking Wine; 2g pepper; 5g Peppercorns; Some salt; 30g Linseed oil; 15g sesame oil; Some Peanut oil; 200g boiling water; 450g warm water

Three Fresh Dumplings with Scallops with Fresh Eyebrows

1. Brew the pepper with 200 grams of boiling water for 20 minutes

2. Filter the water after soaking

3. Wash the bought scallops twice with water to remove impurities

4. Use a meat hammer to break into velvet

5. Put in a container

6. Beat the eggs and fry them with an appropriate amount of peanut oil

7. Flour is added to 450 grams of water to make a smooth dough for more than one hour, and knead twice during the period.

8. Add the pepper water to the scallop puree

9. Stir and absorb each time before adding

10. Gradually add the flavorful soy sauce

11. Sesame sesame oil

12. Add salt and pepper

13. Linseed oil

14. Stir and absorb and set aside for later use

15. Wash the leeks and chop them into fine pieces

16. Put in the cold eggs

17. Add the right amount of salt

18. Mix the stuffing evenly and it's done

19. Divide the loose dough into several pieces, take one piece and knead into long strips, and cut into about 15 grams of dough. Sprinkle thin surface to prevent sticking

20. Flatten it with your hands, and roll it into a thicker skin in the middle with a slightly thinner edge

21. Stuffing

22. Pinch the middle first

23. Pinch the sides again, and squeeze again when finished

24. Neatly arranged

25. Put water in the pot to boil, put the pot one by one and stir it clockwise with a spoon to make it move to avoid sticking the pot

26. After boiling the pot, point water for points twice, and see that each belly is full of air and it will be cooked

27. The feeling of fishing out, serving on a plate, and fresh eyebrows is not coming to taste

Tips:
Xiaoyingzi's words:
1. The first method of scallop processing is to use a meat hammer, if not, use the back of a knife. Only the dumplings that are smashed into mud and stirred into velvet will the soup be full, tender and smooth.
2. The pepper water plays a certain role in removing fishy. If you don't like it, you can use clean water directly. The water must be added, otherwise the tender taste will not be tasted.
3. Eggs also play a role in improving freshness, of course, it is okay to leave them alone.