3 Opening the cover 3 is the key. Some friends think that pot stickers are similar to fried dumplings and fried dumplings, and there is not much scientific content, but the problem also lies in the "laughing" on both sides of pot stickers. In particular, the stuffing of pot stickers is not well mastered, and the juice is easy to overflow, causing the pot stickers to stick to the pot, and the inside is not very cooked. Sticking to the frying pan, keep in mind the "three covers and three openings" to make the fried food attractive in color, and eat every bite of juice. The key technology of fried pot stickers is: after frying in the pot, after a golden brown shell appears at the bottom of a small fire, pour in a proper amount of boiling water three times, and the water flow speed is subject to covering the bottom pot and not passing through the mouths on both sides of the pot. You also need to cover the pot and fry the whole process with a small fire to create a natural environment, so that the frying can be perfect.
The production process of fried fresh pork is 1. Use a catty of fat meat or fine pork belly on the back hip with some fat meat and twist it into dumpling stuffing. The ratio of fat meat to lean meat is 3: 7 to 2: 8, which is the best. If it is too thin, the dumpling stuffing will not be chewed. Put the dumpling stuffing into a larger stuffing mixing basin, which is convenient for the next practical operation. Two hours in advance, soak a handful of Zanthoxylum bungeanum in a large bowl of boiling water, carefully remove the Zanthoxylum bungeanum granules, and weigh 150g of concentrated Jiang Shui for later use.
2, ginger 10 grams, cut into ultra-fine ginger foam, put in the dumpling stuffing. In that case, you can only eat the aroma of ginger, not the granules of ginger. Add 0.5g of white pepper, 30g of light soy sauce, 5g of light soy sauce and15g of rice wine, remember to "follow one direction", choose the form of "circle" and stir the dumpling stuffing evenly. While mixing dumpling stuffing, pour 150g of Jiang Shui in the form of "small amount and multiple meals" to avoid "separation of water and stuffing" caused by pouring too much at one time. After the added water is digested and absorbed by the dumpling stuffing, 6 grams of salt, 6 grams of sugar (optional) and 2 grams of chicken essence or chicken powder (optional) are added at this time. Mix the dumpling stuffing again, and then use force to help roll it until the dumpling stuffing is elastic, so that it tastes delicious.
Don't be in a hurry to paste the pot paste. Cover the surface with a fresh-keeping bag and leave it idle for 1-2 hours, so that all kinds of flavors can be fully nourished and the color is bright. At this time, prepare the dough in advance: pour 500 grams of wheat flour, egg white 1, 2 grams of salt and 250 grams of warm water into the washbasin, mix and stir until the eggs are evenly wet, and then pour the wheat flour. According to the water absorption capacity of wheat flour at home, consider increasing warm water 10-20g as appropriate to synthesize uniform and delicate dough. Cover the surface with fresh-keeping bags, and the indoor temperature will wake up in about 30 minutes.
4. The time of dumpling stuffing and batter is similar. In time after leisure, prepare the set meal in advance. 150g shallots, cut into very fine shallots and put in dumplings. Add 5g of sesame oil and 50g of edible oil, and stir the dumpling stuffing evenly. Remember to add the shallots later and put them early. After pickling, there will be a strong "onion flavor", which will fall short.
5. Take down the bread, knead it into symmetrical dough again, knead it into strips, cut out dough slightly larger than jiaozi, and spread it into oval dumpling wrappers. Take a proper amount of dumpling stuffing, put it in a long strip, rub the top of the pot stickers, and the gaps on both sides are about 1 cm, and wrap your pot stickers neatly.
6. Use a non-stick pan with a thick bottom, first burn it into the pan, and after the temperature of the pan rises, pour in a little cooking oil. When the oil temperature is 50% hot, put it in a frying pan. After a layer of attractive golden coke shell is formed on the surface of small fire frying, it is subject to the fact that it has just been covered in the bottom pot, and it is dispersed with appropriate boiling water to prevent the mouths on both sides from passing through. Cover the pot and slowly "fry" the whole line with slow fire. When you hear a sizzling frying sound in the pot, open the lid, then pour in appropriate boiling water and cover the lid. * * * three times at a time, put water in the water and fry it, and it will be fried.
7. Take down the fried food and put it on the flat, so that you can enjoy the delicious fried food while it is hot. After cleaning the pot again, fry the other fried ones. When cooking fried food, remember "three openings and three covers". Cooked fried food is attractive in color. Take a bite of each sauce.