墨鱼,你把牙齿从顶部的乌贼,你的腹部墨鱼一把剪刀和墨水,你把它放在一个小碗里,然后拿出勇气和墨鱼的外壳,然后你把墨鱼的外皮。用水冲洗干净。墨鱼饺子Cuttlefish, you put the teeth from the top of the squid, your belly cuttlefish a pair of scissors and ink, you put it in a small bowl, then take out the courage and the shell of the cuttlefish, and then you put the skin of the cuttlefish. Rinse with water. Cuttlefish dumplings2. 首先，让我们把胡椒粉洗一洗，然后把它泡在温水里(家里大约有半个饭碗)。或将其放入一锅油中煮沸，小火烧开，不要糊，然后保存好油的储备，用胡椒和蒜末捣成末。
2. First, let's wash the pepper, then soak it in warm water (there is about half a job at home). Or put it into a pot of oil and boil it in a small heat. Do not paste it. Then reserve the oil and mash it with pepper and garlic.
3. Leek, onion and ginger should be washed and placed in filter control water.
4. Rinse the cuttlefish with water, then dismember it. It's a bit scary. It should be light. After the cuttlefish, you will see an ink bag in the belly. When you dismember it without breaking the ink bag, put the ink bag into the bowl.
5. Now prepare the filling, cut the streaky pork and fish ink into small pieces, and then put the prepared onion and ginger into the meat paste. Put the meat puree into the pot, put salt, soy sauce, peanut oil, sesame oil, cooking wine in turn, and stir clockwise. Then, we prepare the pepper. The oil will mash the pepper and oil together to make the filling, and then prepare half a bowl of water. Pour the pepper out with warm water and use only water. Pour water into the filling. When pouring each time, use chopsticks to stir clockwise until no water can be seen. Finally, let's make our stuffing thick, but not thin. This process is a bit torturous. We must stick to it. Remember to stir it clockwise!!
6. Remember the ink cartridge we put in the bowl? It's black Put the flour into the pot, add 1g salt, mix well, put the ink bag into the flour, stir with chopsticks, then add water, warm water, cold water, noodles and dough, the surface can not be too hard or too soft, mild, as the saying goes, soft dumplings and hard noodle soup, the surface can not be too difficult. Put a good face in the basin and wake up for a while. When you wake up, your face will become soft, so it can't be too soft, or it can't be too soft when you wake up. There is a bit of tangle on the right side. Press it with your fingers. The noodles before waking up are a little harder than the usual steamed bread. When you wake up, they are just moderate in hardness and softness.
7. When we wake up, we cut the leek into small pieces, and then stir the minced meat, or clockwise. I can smell the meat and see how salty it is. Now I have a chance to remedy it. There is no problem with everything. Let's put the minced leek meat on it, and then mix the leek and the meat sauce with the skill of cooking. The skill is different, dear. Pay attention!!
8. Now that the filling is ready, you can start making dumplings It must be how to squeeze, how to pack, these are not difficult to be your handy gourmet, do not need me to repeat. Have a good meal!
The above is the detailed introduction of Jinan soup dumpling and meat filling distribution to the practice of cuttlefish dumpling. For more products, please click