Three color clam dumplings(san se ha li jiao )

Three color clam dumplings

Introduction:

"Jiaozi is a favorite food of our family, especially for our son who is picky about food. However, how to integrate the food, especially vegetables, that children don't like to eat into their favorite food, and how to turn dislike into liking, and how to turn dislike into slowly accepting until they like it, mothers have to spend some time thinking. Recently, several times in a row, I have used this method to "coax" my children into eating a lot of vegetables that they usually don't look at and even refuse to eat. Just like today's three color dumplings, there are spinach, amaranth, mushroom and celery that my son usually doesn't like to eat. But when I add these ingredients to his favorite dumplings, my son's energy of eating them is really happy

Production steps:

Step 1: steam the purple potato in the pot in advance, crush it into mud with a spoon, and set it aside at room temperature.

Step 2: wash a small handful of spinach, cut it into sections, put it into the cooking machine, beat it into green spinach juice, skim the foam with a sieve, and reserve the juice.

Step 3: take the right amount of flour, and slowly pour the green spinach juice into the flour.

Step 4: use chopsticks to stir the flour into flocculent.

Step 5: knead the flocculent flour with wrist strength.

Step 6: knead into such a smooth dough, then cover it with a semi wet kitchen cloth and let it stand for half an hour.

Step 7: cut the carrots into pieces, put them into the cooking machine to extract juice, then pour the right amount of carrot juice into the flour and knead them into an orange dough. Let it stand for half an hour.

Step 8: add proper amount of purple sweet potato paste into flour and knead it into a purple dough.

Step 9: when the dough wakes up, prepare the filling. The pork is minced with a blender. Add salt, ginger, sesame oil, onion and a little soy sauce. Mix well and marinate for about 10 minutes.

Step 10: Smash mushrooms into small pieces with a cooking machine.

Step 11: prepare a larger basin. Wash the celery and cut it into pieces. Add the marinated meat stuffing, mushrooms, salt, chicken essence, sesame oil and thirteen spices. Mix well.

Step 12: divide the dough into two. If the dough is large, it can be divided into several small ones.

Step 13: take a dough block and knead it into a round strip with a diameter of about 2cm.

Step 14: cut the strip into small uniform pieces with a knife.

Step 15: flatten the palm into a round cake.

Step 16: hold one end of the round cake with the left hand, push it with the right hand holding the rolling pin under the palm, rotate the round cake with the left hand, and repeat until the round cake is rolled.

Step 17: This is a good dumpling skin. (the other two colors of dumpling skin also use the same method).

Step 18: put the right amount of stuffing on the dumpling skin.

Step 19: fold in half and hold the folded edge firmly. Close the mouth with your thumbs.

Step 20: press the right thumb to the left and pinch the right top.

Step 21: continue to press the thinned top to the left. Press down continuously to form the pattern of dumpling edge.

Step 22: beautiful clam dumplings are made.

Step 23: finished product drawing

Step 24: finished product drawing

Step 25: finished product drawing

Step 26: finished product drawing

Step 27: bring the cooked dumplings to the table and eat them. O (∩)_ ∩)O

Materials required:

Pork stuffing: 2 liang

Shuifa mushroom: 20

Celery: 5

Chives: right amount

Flour: right amount

Spinach: half Liang

Carrot: Half Root

Purple potato: one

Salt: right amount

Ginger: right amount

Chicken essence: appropriate amount

Soy sauce: right amount

Note: 1, and the face should be as hard as possible and some, if the dough is too dry, add the right amount of water. Do not add enough at a time, but add a little bit. According to the dry and wet dough, decide whether to add more water. If the dough is too wet, add a little flour until the dough is not sticky. 2. It's better to marinate the meat stuffing with onion, ginger and other seasonings in advance for a while. One is to remove the fishiness, and the other is to make the meat taste fresher. 3. When mixing the stuffing, it must be stirred in one direction, which will give the stuffing "strength". The cooked dumplings will have a tight stuffing, and the stuffing will not be scattered. 4. If the water of dumpling stuffing is too strong, you can wrap the stuffing into a clean kitchen cloth and squeeze out the water by hand. 5. Red dough can also be replaced with carrot juice. 6. Roll dumpling skin thickness to be uniform, when the package mouth to pinch, in order to prevent the pot after boiling. 7. When cooking dumplings, remember to use boiling water to cook dumplings and boil underwater dumplings. Then gently push the dumplings away with a spoon, and the dumplings won't stick.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: other

Chinese PinYin : San Se Ha Li Jiao