Pork dumplings with Pleurotus eryngii and Pleurotus eryngii(xing bao gu rou xian jiao zi )

Pork dumplings with Pleurotus eryngii and Pleurotus eryngii

Introduction:

"Pleurotus eryngii can reduce blood fat, cholesterol, promote gastrointestinal digestion, enhance the body's immune ability, prevent cardiovascular disease and other effects. (the above is from the Internet) my stomach is not very good. I'm LG three high. It's the season for Pleurotus eryngii to go on the market, so I often eat it recently. Today I'll make a Pleurotus eryngii dumpling to eat. "

Production steps:

Step 1: prepare the ingredients, wash the meat and scallion, peel the ginger, wash the Pleurotus eryngii, and drain the water.

Step 2: mince the meat, mince the ginger, stir the stuffing, add a little salt, soy sauce, pepper, monosodium glutamate and 2 egg white at the same time, grasp well by hand and marinate for 10 minutes. I like to make dumplings with chopped meat. It is said that chopped meat is more fragrant than ground meat

Step 3: cut the Pleurotus eryngii into small pieces while marinating the meat, and marinate it with a little salt. Cut the scallions into small pieces and add them to the meat bowl.

Step 4: add the minced Pleurotus eryngii into the meat bowl, stir evenly, grill the edge to the middle, and add sesame oil.

Step 5: adjust the stuffing, set aside the formation, and start making dumplings. Dumpling skin is bought in the market. I'm not very good at rolling dumpling skin

Step 6: take a dumpling skin, use chopsticks to pick a little stuffing in the middle of the dumpling skin, and pinch the edge of the dumpling according to your favorite method. There are many ways to make dumplings, so I don't want to teach them how to make them

Step 7: after a while, all the dumplings are finished. Look, the result. (sixty pieces of stuffing in all)

Step 8: Boil the water in the pot and start to cook the dumplings. After the water is boiled, put the dumplings into the pot and use the spatula to push the water along the edge of the pot to make the dumplings move with the vortex formed by the water. The purpose of doing this is to prevent the dumplings from sticking to the bottom of the pot. Because the raw dumplings are heavy, they will sink to the bottom of the water just after entering the pot.

Step 9: push the spatula several times, cover the pot and cook the dumpling stuffing.

Step 10: turn a lot of big bubbles in the pot, like to overflow the pot, remove the cover, add half a bowl of cold water to the pot, called water. Then cover the pot and cook, and then add water. Repeat this for 2 to 3 times. Then open the pot and cook for a while. The dumplings will float on the water, and the edge of the dumpling skin will be thoroughly cooked. You can eat them on the plate.

Step 11: put it on the plate and enjoy it. Look, there's another dumpling I chewed open

Materials required:

Pork leg: 400g

Pleurotus eryngii: 300g

Scallion: 100g

Ginger: 30g

Egg white: 2

Note: 1. The key to filling is the skill of salt. It's better to be light than salty. If you're not sure, you can cook a few and taste salty first. It's not too late to add salt when it's light. 2. When cooking dumplings, you must push more water, otherwise dumplings are easy to stick, especially the frozen dumplings taken out from the cold box, because the skin is suddenly hot, it is hard to avoid sticking to the pot without pushing.

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Xing Bao Gu Rou Xian Jiao Zi