餃子餡做法

Visited 誠品書局東湖店 this afternoon. Took bus 284, the path instruction advise to get off at 明湖國小 but after getting off and walked around I discovered that the 康寧路三段 stop is right in front of the bookstore, oh well, next time. Found a book about preparing all kinds of 餡, but the one that is more fundamental and crucial to all 餡 is the basic 餡 preparation - you can say it's the mother of all 餡, I was going to buy the book but after flipping through it I decided I on;y need the first few pages so I attempted memorizing them as much as possible, this is what I remembered:


1. All 餡 has 絞豬肉, usually 600克(~1.2 pound)
2. Chop 絞豬肉 a few more times
3. Add some water, sesame oil, cooking oil(amount is inverse proportion to the fat content of the 絞豬肉), salt, white pepper, soy sauce.
4. Put the above ingredients in a bowl and circularly stir them until pasty
5. Leave it in the refrigerator for at least one hour.

<白菜, 韭菜, 韭黃>
1. Cut to small pieces
2. Sprinkle salt and mix them in a bowl
3. Let it sit for one hour
4. Squeeze and remove water
5. Let it sit for one hour in the refrigerator


<高麗菜>
1. Cut to mid size
2. Broil water
3. 燙高麗菜至半熟
4. Soak in cold water
5. Let dry
6. Chop to small pieces
7. Squeeze to remove water

<雞肉餡>
1. Fine chop 600克(~1.2 pound) 雞肉
2. Add some water, sesame oil, cooking oil(amount is inverse proportion to the fat content of the 雞肉), salt, white pepper, soy sauce.
3. Put the above ingredients in a bowl and circularly stir them until pasty
4. Leave it in the refrigerator for at least one hour.

<蝦肉餡> needs editing
1. Prepare peeled shrimp - ????????
1. Cut 16 mid-size 蝦 each to 4 or 5 pieces
2. Add some water, sesame oil, cooking oil(amount is inverse proportion to the fat content of the 雞肉), salt, white pepper, soy sauce.
3. Put the above ingredients in a bowl and circularly stir them until pasty
4. Leave it in the refrigerator for at least one hour.