Celery and lotus root soup dumplings(qin cai lian ou tang jiao )

Celery and lotus root soup dumplings

Introduction:

"Southerners eat dumplings, either fried or with soup. Now the day is calm, I will make a dumpling, and then in a hurry or want to eat, make a soup dumpling, so that the whole person is warm after eating. Making a kilo of dumpling skin at one time can also make me eat three meals. Send the first like friends can refer to Oh

Production steps:

Step 1: prepare the materials as shown in the figure.

Step 2: blanch the celery and set it aside.

Step 3: change the celery, lotus root and minced meat to a knife, then fry the eggs and add in.

Step 4: add seasoning according to your taste.

Step 5: reserve after deployment.

Step 6: wrap the stuffing in the dumpling skin.

Step 7: Boil the dumplings with water and put them in the pot.

Step 8: prepare the soup base according to personal preference.

Step 9: cook the dumplings until they float, then turn off the heat.

Step 10: beat the dumplings together with the soup to the bottom of the soup.

Materials required:

Celery: 800g

Lotus root: 700g

Minced meat: 400g

Dried beans: 150g

Dumpling skin: 500g

Eggs: 3

Soy sauce: right amount

Cooking wine: moderate

Olive oil: right amount

Laver: right amount

Mustard tuber: right amount

Chives: right amount

Fine salt: right amount

Note: according to the above ingredients, there is still a large part of the stuffing used. The extra stuffing can be fried separately. It's very good for porridge.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Qin Cai Lian Ou Tang Jiao