Soy Sauce 1
salt in moderation
Cooking wine 1
Fresh water in moderation
How to make a home version of mushroom beef potstickers (for beginners)
The cheapest in the supermarket , self-rising flour to make steamed dumplings are convenient, no yeast can also be fermented flour.
Add warm water to the amount, knead the dough, dumpling skin a little bit, put it in a container through the air to wake up the dough. Here is the dough for ten dumplings, about 100-120 grams of flour. Of course, it’s more than what you can find on the street.
I’m a little chef who knows how to live, and I’ve developed the discounted packaged shredded beef from the supermarket, adding diced mushrooms and oyster sauce to taste.
Stir in the salt, monosodium glutamate, soy sauce, wine, a little cooking oil and stir.
Added the garlic and ginger and stirred just enough to get this sticky consistency so that it will be juicy when you eat it later.
Mix the filling, knead the waking dough into a cylinder, cut small doses, ten is enough for the two of us, and other meals
Lined up, waiting for the frying pan, ignoring my ugly appearance, in a hurry, not pretty to make, but full of love, huh
Non-stick skillet Put the cooking oil in, heat the oil and put these oddly shaped potstickers in the pan in order, fry on medium heat until the bottom is golden brown, put the pre-seasoned Pour the setting water evenly along the sides of the pot, not too much, and cover the pot to simmer.
Sorry, did I overcook the water You guys just sulk and cook for 3-5 minutes, depending on the fire, 4 minutes in a new medium heat, another minute, out of the pot, sprinkle with black sesame and green onions. Just fine.
Don’t look at me ugly, the head of the family said it tastes great, full of gravy aroma, it’s good to eat it at home, make more will look good This one plate is worth a bowl and a half of rice, large potstickers