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住在義大利的台北女孩


This is Zhao table, our lunch is very often with my favorite food~fried dumpling.

Chinese dumpling can be cooked in 3 different ways: fried, steamed, boiled.

"Frying" means to fry dumplings in a flat pan, "steaming" is with a hot boiling water under the plate

which holds the dumplings, "boiling" means to throw the dumplings into the hot water

and boil them, which's also the easiest way.

My favorite type is fried dumpling, cuz my granny always fried them into

the perfect and wonderful condition.

Recipe:

(1)dumpling paste x 30~50 (try to buy it in Chinese store or supermarket, if you wanna

make it by yourself, it needs only the flour and water, then make it into little pieces of circles)

chopped pork x 600g, chopped scallion x 2 cups, chopped leek x 2 cups,

chopped garlic x 4~5, chopped chinese cabbage or cabbage x 5 cups (dry well)

salt x 2 tablesp, white pepper x 1 tablesp, soybean sauce x 1/2cup, sesame oil x 3 tablesp.

(2)soybean sauce x 2 tablesp, white vinegar x 1 tablesp, sesame oil x 1teasp.

a. mix very the ingredient in (1)
b. wrap the ingredient in each little paste and close them very well with the hands

    (or with ravioli maker if you have one)

c. put some oil in a flat pan, arrange the dumplings in order and closely to each other

    in the pan on the stove, with moderate oven fry them first until the bottom get crispy(4mins).

d. add 1 cup of water and turn the fire in smothered and cover the pan with the top 
    for 10~15 until the upper part get cooked.

e. flip over the whole dumplings in a plate and add (2)sauce, serve on the table.

這是趙家的餐桌 我們的午餐非常常以鍋貼打發

中國餃子有三種烹飪方式: 煎, 蒸, 煮
"煎"指的是用平底鍋煎熟  "蒸"指的是用蒸籠底下燒著滾水
成放餃子的盤子並不加水 用蒸氣悶熟 "煮"指的是丟到水裡滾煮
煮餃子是最最簡單的方式
我最喜歡的是煎熟的餃子  又叫鍋貼 因為我的奶奶技術一流
鍋貼總是被煎得金黃香酥
食譜:
(1)餃子皮x30~50張 (請嘗試到中國商店或超市購買 如果你想自己做
    材料只有麵粉和水和成 再桿成小小的圓片)
    豬絞肉x600克, 蔥末x2杯, 韭菜末x2杯, 蒜末x4~5瓣, 
    白菜或包心菜x5杯(擠乾), 鹽x2大匙, 白胡椒x1大匙, 醬油x1/2杯, 蔴油x3大匙
(2)醬油x2大匙, 白醋x1大匙, 蔴油x1小匙
a. 攪拌(1)中的食材
b.將食材包到餃子皮中 用手合緊 (你也可用義式餃子的工具壓緊)
c.將包好的餃子緊緊地排列到平底鍋中 先用中火煎至底部金黃(約4分鐘)
d.再加入一杯水 蓋上蓋子 用慢火煎10~15分鐘至整個餃子熟透
d.將煎好的餃子(鍋貼)翻過來放在盤上 淋上(2)的醬料食用

steamed dumpling     boiled dumpling
蒸餃                         水餃


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  • 母字
  • 一點小小的提醒~~

    1)餃子皮可以加1顆蛋增加韌性2)辛香料要加薑末
    3)調味料記得是沒人加醋的
  • 喔 哈哈
    馬有失蹄

    趙默默 於 2008/11/18 00:35 回覆