GOLDEN POT CHINESE FOOD RECIPES
GOLDEN ICE FLOWER POT ROAST RECIPE - SIMPLE CHINESE FOOD
When I was young, I heard from my father that my grandfather’s house was the first to open a pot and a brand. In my memory, I don't have the impression of grandpa, because grandpa passed away very early, even my mother has never seen him. But my grandfather’s craftsmanship was inherited by my aunts. I have five aunts, and my father is the youngest one. Later, when my father grew up, he also learned how to make this kind of ice pot. The memory of my childhood is that when my brother and I were greedy, my father would put up aprons and cook this kind of pot roast for us. At that time, the family was poor and there was no big shrimp, so he replaced it with shrimp. After eating this kind of pot roast, I would have a big belly, and I was often teased by my brother. Nowadays, my father is old, his waist is no longer straight, and his hair is gray, but he often mentions this pot brand, so now I’m here to make this kind of pot brand for my father. My father loves it like a mountain. I want to make mine. Dashan is still great, still healthy, dad, I love you so much
Provided by Zimo (Little Grassroots Family Food)
Total Time 10 minutes
Yield 3
Number Of Ingredients 10
Steps:
- Add 5 drops of water to the egg (so that the fried egg is very tender)
- Add more oil to the pot
- Be sure to fry the eggs at high temperature, beat them up, and pour the leeks into the filling after the excess oil has cooled.
- The leeks are cleaned, water controlled and cut well.
- After the shrimp thread is removed, marinate in cooking wine for 10 minutes, then dry, and cut into small pieces.
- For the leek stuffing, add cold eggs first, add oil (the cooked oil from the fried eggs just now), and then add shrimps. Add the filling king, add salt when it's about to wrap the filling (the salt will come out sooner)
- This bowl of juice is very important if you want to have the effect of golden ice flower. Appropriate amount of old vinegar (Jin Cancan rely on it), add starch (Ice flower relies on it), add appropriate amount of water, stir well and set aside.
- 80 degrees of water and noodles. (When the water is still not boiling, when there is a noise, it is just right, do not use boiling water to blanch) One catty of noodles, half catty of water ratio
- Make up the dough, put it in a fresh-keeping bag and let it wake for 30 minutes.
- Rubbing
- Lay down
- Roll the skin
- Stuffing
- As shown in the figure, pinch the middle
- Pack it as shown
- Add proper amount of oil to the pot, when it is warm, set the pot well
- Cover the pot with a lid, low heat for about 3 minutes, high heat,
- When the fire temperature rises, pour the bowl of juice into it
- Lid
- After the juice is dry, turn off the heat
- Sheng out
POT STICKERS (CHINESE DUMPLINGS) RECIPE - FOOD.COM
I found this recipe somewhere online and made a few variations. It tastes just like something you would get in the restaurants.
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 25-30 serving(s)
Number Of Ingredients 13
Steps:
- Mix first 10 ingredients in a bowl.
- Take a wonton wrapper and place 1 heaping teaspoon of filling in center.
- Moisten edges with water, fold over and press to seal edges.
- Add 3 tablespoons of Peanut Oil to a large skillet and saute until the bottoms are golden brown.
- When golden brown, add 1/2 cup chicken broth, cover pan and simmer 8 minutes.
- Remove from pan.
- Reserve broth in a separate bowl and repeat process until all potstickers are cooked.
- Keep warm on a plate covered.
Nutrition Facts : Calories 79.4, FatContent 4.4, SaturatedFatContent 1.6, CholesterolContent 21.2, SodiumContent 152.4, CarbohydrateContent 5.2, FiberContent 0.2, SugarContent 0.1, ProteinContent 4.4
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