It's just that the taste of the sea cucumber itself is very light, and although the steamed sea cucumber has a good taste, it has no taste.

Chen Er thought about it for a while and decided to chop and mix the sea cucumber to add some character to it.

As for the seasoning of cold sea cucumber, vinegar and soy sauce cannot be put in.

Then put some peanut oil, sesame oil, green onions, ginger and garlic. Mix in a small bowl and set aside.

Next, it's time to prepare the other three kinds of fillings.

Of course, celery is to be stuffed with pork.

Chop the pork into a meat puree, then put it together with the chopped celery, add a little sesame oil and salt, stir well and serve.

The more difficult ingredients to handle are cherries and osmanthus.

These two ingredients already have a unique taste, and it is not wonderful to add other ingredients with strong flavors. But without adding other ingredients, it will feel a little weird to use it directly to make dumplings.

The cherries are a little better, and the cherry meat made of cherries and pork together tastes good. Therefore, cherries can also be made into meat filling with pork.

The combination of pork and cherries is appropriate, which can not only highlight the characteristics of cherries, but also not steal the limelight of cherries.

It's just that this osmanthus should also be made into meat filling with pork?

Chen Er thinks this is not good, first of all, osmanthus is different from the other three ingredients, the color of osmanthus will become pale after cooking, and it will not look good, so osmanthus can only be placed on the dumplings when it is finally decorated.

Secondly, the smell of osmanthus and fresh meat is not very compatible.

The smell of fresh meat is strong and easy to contaminate, although the osmanthus is fragrant, it is difficult to cover the smell of fresh meat.

Chen Er thought about it for a while, and finally came up with a solution.

He decided to wrap the fresh meat in it first, and then put the osmanthus nectar on it after the dumplings were steamed.

Compared with fresh osmanthus flowers, the aroma of osmanthus nectar is more persistent and rich, and it is extremely sweet. Just enough to suppress the aroma of meat.

And the osmanthus nectar is bright and full in color, and it looks very fresh.

The stuffing is ready, and of course it's time to start making dumplings.

Since you want to make dumplings, you have to make dumpling wrappers.

And to make dumpling wrappers, the most important thing is that the dumpling wrappers will not break. If you want the dumpling skin to not break, you need to knead the dough to be tough.

The first thing to pay attention to is the flour used to make the dumpling wrappers. There are many types of flour that can be used to make dumpling wrappers on the market, and according to the amount of protein content in the flour, we can divide the flour into high-gluten flour, medium-gluten flour, and low-gluten flour.

Plain flour is all-purpose flour, and dumpling flour is high-gluten flour. Therefore, to make dumpling skin, you need to choose high-gluten powder, so that the dumpling skin is more chewy, resistant to cooking, and not easy to break the skin.

If you want the dumpling wrapper to be a little stronger, you can also add a little salt to the flour when mixing the noodles. It doesn't take much, just a little bit is fine.

With the addition of salt, the dumpling skin is not only not easy to break, but also more flavorful.

Chen Er put a little salt in the flour, and then seemed to remember something, so he touched his chin and said, "Of course, if you don't like to add salt to the flour, you can also change it to eggs." Eggs can achieve the same effect. Beat up to two eggs per pound of flour. Too much will also affect the taste. ”

After speaking, Chen Er began to meet.

He lifted a small pot of water and slowly poured water into the basin as he mixed the noodles.

Twist your palms clockwise to knead the flour into a dough.

Kneading dough is also very particular.

If the kneaded dough is too hard, when wrapping dumplings, the seal of the dumplings is not easy to close, and the dumpling skin cannot be pinched tightly.

However, if the kneaded dough is too soft, the dumplings will collapse easily and look unsightly.

Therefore, the kneading force should be grasped well, and the kneaded dough should be moderate, only slightly softer than the dough of the noodles.

After the dough is kneaded, put it in a basin, seal it with plastic wrap, let it rest for half an hour, and then continue kneading. Rub until the surface is smooth and white.

The guests and Shen Yinian were tired watching from the side.

It took almost an hour just to knead the dough, and I still haven't seen even half of the dumpling wrapper.

No. 3, who was sitting in the seat, couldn't help but stretch his neck, smash his mouth, and look like he wanted to wear it.

Chen Er took out a wooden cutting board and placed it on the table, then sprinkled some flour on it.

Then put the freshly kneaded dough on top, make a hole in the dough, turn the dough into a circle with your hands, and slowly knead it into thin strips.

After cutting it into several pieces with a knife, pick up one section and knead it into long sections.

Chen Er said while kneading, "I'm going to make dumpling wrappers now, pay attention when kneading the dough, and knead until the cross-section of the dough stick is equivalent to the size of a one-yuan coin." Also, remember to sprinkle some flour on the cutting board when kneading the dough to prevent the dough stick from sticking to the board.

After the dough is kneaded, cut it into small pieces with a knife. The width is about two centimeters.

Seeing that Chen Er had finally done this, Shen Yinian and the guests couldn't help but breathe a sigh of relief. It's finally time to start kneading the dumpling skin!

Chen Er sprinkled flour on a cutting board, picked up a small piece of dough, and flattened it with his hands. Then take out the rolling pin and rotate the dough as you roll.

"When rolling the dough, you should pay attention to the fact that the rolled out dumpling skin must be thick in the middle and thin in the edge, thick in the middle to prevent the dumpling filling from leaking, and the edge is thin and tastes good."

Soon, Chen Er had rolled out all the dumpling wrappers and could start making dumplings.

Because of the unique shape of Sixi dumplings, the dumpling skins rolled out by Chen Er are larger than ordinary dumpling skins.

Chen Er spreads the dumpling skin in the palm of his hand, and then kneades the dough according to the four symmetrical points, and pinches the dough symmetrically on both sides.

Such a dumpling skin becomes a flower-like shape, but the dumpling skin is empty and will collapse at any time.

After the shape of the dumpling skin was done, Chen Er picked up the chopsticks and began to add fillings to the dumpling skin.

Four different colors and flavors of the filling are filled into the dumpling wrapper.

Once filled, the dumplings look even better.

Like a blooming four-color flower, bright and fresh.

After the dumpling wrappers are all wrapped, all you have to consider is how to cook the dumplings.

Sixi dumplings are different from ordinary dumplings, and the fillings of Sixi dumplings are exposed, which is its highlight and its disadvantage.

Therefore, Sixi dumplings cannot be boiled, and in order to ensure that the filling does not leak out, they can only be steamed in a steamer.

Because Sixi dumplings are typical southern cuisine, Chen Er also tries to preserve the characteristics of southern cuisine when making them.

The steamer should be covered with a layer of lotus leaves first, so that the steamed Sixi dumplings will smell fresh.

After steaming, spread another fresh lotus leaf on the plate, and then stack the Sixi dumplings neatly.

Garnish with sun-dried osmanthus flowers.

It looks like there is a feeling of "the golden cinnamon under the eaves is full of branches, and the lotus leaves next to the house send autumn coolness".

It's just that the season is now over, especially for the north.

Li Zhiwu said

When I heard that it was snowing in BJ, it was terrible and terrible, and I shivered