Three fresh willow dumplings
Introduction:
Dumplings in winter solstice
Production steps:
Step 1: wash and dice Pleurotus eryngii
Step 2: wash and dice Pleurotus eryngii
Step 3: chop the shrimp
Step 4: wash and cut leeks
Step 5: add soy sauce, oyster sauce, salt, minced ginger, minced pepper, chicken essence and a little water to the meat stuffing and stir in one direction
Step 6: mix the meat with shrimp
Step 7: mix the meat with shrimp
Step 8: add Pleurotus eryngii and mix well
Step 9: finally put leek corn oil and mix well, then the stuffing is ready.
Step 10: finally put leek corn oil and mix well, then the stuffing is ready.
Step 11: wash the spinach, put it in the cooking machine, add water and stir it into juice
Step 12: wash the spinach, put it in the cooking machine, add water and stir it into juice
Step 13: use spinach juice and green dough
Step 14: white dough, mix the dough and wake up for 20 minutes
Step 15: roll the white dough into strips, roll the spinach noodles into large pieces, and roll the strips well,
Step 16: rub thin, then pull the dosage and roll the skin
Step 17: make dumplings with willow leaves. Steam in a pan and boil for 13 minutes
Materials required:
Meat stuffing: right amount
Pleurotus eryngii: right amount
Leeks: moderate
Shrimp: right amount
Spinach: moderate
Flour: right amount
Salt: right amount
Corn oil: right amount
Soy sauce: right amount
Chicken essence: appropriate amount
Oyster sauce: right amount
Chinese prickly ash noodles: right amount
Ginger powder: appropriate amount
Note: the oil should be put last, the stuffing will not come out of the soup
Production difficulty: ordinary
Process: steaming
Production time: several hours
Taste: salty and fresh
Chinese PinYin : San Xian Liu Ye Jiao
Three fresh willow dumplings
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