The squid ink dumpling dish, although dark, surprises with its deliciousness. The dumpling skin is made with ink and flour, yet it doesn't taste fishy at all; instead, it's incredibly flavourful. Seafood is also perfect for dumplings. Since dumplings are cooked for a short time, and the seafood gradually warms up within the dumpling skin, the seafood won't be overcooked, resulting in a very tender texture. With just basic seasoning and a bit of fat, the flavour is fully satisfying.
墨鱼饺子料理虽然黑暗,但是美味却在意料之中。饺子皮用了墨汁和面,但是吃起来并没有腥味,味道非常鲜美。海鲜也很适合做饺子。因为饺子煮的时间都都不长,而且海鲜在饺子皮了慢慢升温,所以海鲜都不会煮老,它的口感是非常嫩的。只需要基础调味,再加一些油脂,味道非常圆满。
墨鱼饺子配方:
面团:
墨汁: 一袋
水:混合墨汁后 150克
面粉:300克
盐:1/2 小勺
内馅:
鱿鱼肉/墨鱼肉:300克
去骨鸡腿肉:300克
白胡椒粉:1/2 小勺
花椒粉:1/4 小勺
鸡精:1/2 小勺
盐:1 小勺
生姜泥:1 小勺
韭菜:50克
香油: 1 大勺
蘸水:
陈醋: 1 大勺
生抽:1 大勺
香油:1 小勺
辣椒油:1-2 大勺
Squid ink dumpling ingredients:
Dough:
Squid / cuttlefish Ink: 1 sac
Water: 150 grams after mixing with ink
Flour: 300 grams
Salt: 1/2 teaspoon
Filling:
Squid / Cuttlefish Meat: 300 grams
Boneless Chicken leg or thigh: 300 grams
White Pepper Powder: 1/2 teaspoon
Sichuan Pepper Powder: 1/4 teaspoon
Chicken broth mix: 1/2 teaspoon
Salt: 1 teaspoon
Ginger Paste: 1 teaspoon
Chinese Chives: 50 grams
Sesame Oil: 1 tablespoon
Dipping Sauce:
Black Vinegar: 1 tablespoon
Light Soy Sauce: 1 tablespoon
Sesame Oil: 1 teaspoon
Chili Oil: 1-2 tablespoons
背景音乐:Bossa Sonsa by Quincas Moreira
墨鱼饺子, 墨鱼水饺, 水饺, 饺, dumplings, dumpling recipe, squid dumplings, squid recipe, black dumplings,
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