Name guide: Delicious pan-fried dumplings, good-tasting pan-fried dumplings
Fresh-fried dumplings
“Fried dumplings, of course, are pan-fried dumplings. Cooked dumplings. Haha. The difference between pot stickers is that the dumplings are not sealed. I made about 150 dumplings last week, and I still have some left in the refrigerator. ”
Ingredients
Ingredients: 150 boiled dumplings
Adequate amount of vegetable oil for seasoning
How to make fried dumplings
1. Compared with stir-fried vegetables Add more vegetable oil and heat until 50% hot
2. Put the frozen dumplings in directly, no need to defrost them! Arrange them more closely apart
3. Fry the dumplings over medium heat until the dumplings are cooked. The skin is golden
4. Pour some water, just cover one-third of the dumplings
5. Cover the pot, and after the water boils, use low heat to cook the dumplings. Cooked
6. Pay attention to the sound in the pot at any time. When there is a crackling sound, it indicates that the water is almost dry. At this time, you can open the lid of the pot, turn to high heat, completely dry out the water, and serve on a plate
Fried dumplings
Making materials
One quick-frozen dumpling Bao
How to make
1. Put oil in the pot, moisten the pot with oil, and add the dumplings
2. Turn on the heat and pour an appropriate amount of water into the pot. (The depth of the water is enough to cover half of the dumplings)
3. After the water boils, adjust the heat to medium, cover the pot and simmer
4. After the water in the pot is basically dry, adjust the Turn the pot over low heat (only oil is left in the pot at this time), and rotate the pot so that every part of the dumplings in the pot can be fully fried (this can also prevent local frying)
5. Dumplings After the bottom of the crispy rice is fried, do not shovel the dumplings immediately. Turn off the heat and wait for the dumplings to cool down before shoveling again. This will prevent them from sticking to the pan and breaking the bottom of the dumplings
6. Pour into a small bowl Two tablespoons of vinegar, half a tablespoon of light soy sauce, a tablespoon of Laoganma, and you're done.