How to grind the rice paste next to the pot, to what extent, and the ratio of rice to water. . Ask an expert for a detailed explanation.

Mixing rice slurry: slowly add 400ml of water into the rice flour and mix evenly at will. Don't add all the water at once. If it is not enough, add some water. If it is thin, add some rice flour to make a rice paste suitable for pot paste, as shown above. The prepared rice paste will feel a little resistance, and the floating rice paste will be directly hung in the rice paste in the bowl without splashing (I really don't know how to describe it).

Dried mushrooms and dried squid are soaked in advance, and squid is sliced in short silk and Hongkong; Mushroom water can be saved for cooking soup later. Shred pork belly, cut chopped green onion celery into small pieces of about 0.5 cm (celery forgot to buy it and replaced it with chopped green onion leaves).

After cutting the materials, put an appropriate amount of cooking oil into the pot, first stir-fry the pork belly, then add chopped green onion, mushrooms, squid and dried shrimps to stir-fry until fragrant (remember not to let the oil touch the top half of the pot when frying, otherwise the paste will hang on the side of the pot and slide down the bottom of the pot when frying).

Stir-fry and add half a pot of cooked soup (mushroom water was added before, and the soup can only be cooked in half a pot first, and the upper part of the pot should be used for hanging pulp), add salt monosodium glutamate to taste, cut laver into small pieces and put it in the pot, and continue to cook over high fire. In this way, the soup needed for making pot stickers is ready.

It takes a long fire to start hanging the slurry to make the pot side paste: after the soup is boiled with fire, hang the slurry on the upper part of the pot, that is, stir the rice slurry and scoop some to the upper part of the pot wall.

One of the reasons why some parts don't hang paste is that there is oil on the upper wall of the pot and there is no adhesion. As soon as the paste falls on it, it will slip off, and only a part of the pot side paste can be successfully made, which will also lead to the soup being all rice paste. The second reason is that the prepared rice slurry is too thin, so it is necessary to add some rice flour and mix well. (If there is no oil on the top wall of the pot and the slurry slips, it is that the rice slurry is too thin; On the contrary, if the rice paste is thick, the pot paste will be thicker and the taste will be worse)

This kind of sticker is perfect.

Cover the rice paste immediately after hanging it. After a few 5 ~ 10 seconds, you will see that the rice paste is soaked and the paste on the side of the pot is formed.

When you see the bulge, shovel the fried dumpling into the soup with a spatula. Mom moves too fast. This is the only thing she can do.

Then scoop up some rice paste and hang it, that is, repeat steps 5 ~ 9 to continue making pot paste. If you think there is enough paste on the side of the pot, but there is still rice paste, put it in the refrigerator for later use, but it needs to be used up as soon as possible, so you don't need to mix too much rice paste at first, if it is not enough, just mix it again. So is soup. If you think the pot stickers are too thick, cook more soup and add it to the prepared pot stickers and stir. Finally, sprinkle celery (or onion leaves) and the pot paste will be delicious.

If you like, you can also sprinkle with cooked sesame seeds and add some vinegar or spicy or pepper. I prefer fried dough sticks. This kind of food is suitable for all ages.