Steamed dumplings with emerald donkey meat(fei cui lv rou zheng jiao shui jiao zi )

Steamed dumplings with emerald donkey meat

Introduction:

"My mother-in-law bought a donkey's neck that had just been removed from the market. She was very happy and said that it was the most delicious place on the donkey, especially for making dumplings. When she came back, she said spinach was cheap and brought back a bag of spinach. When we came back, we began to consult the whole family. Should we make steamed dumplings or boiled dumplings??? In the end, everyone decided to steam one pot and cook the rest. "

Production steps:

Step 1: control the spinach to dry after washing, boil the water in a pot and blanch it

Step 2: break it up and let it cool down. You don't need to control the water you bring with you. Put it into the cooking machine together.

Step 3: use the cooking machine to beat the blanched spinach into spinach puree. If you like to filter the dough with lighter color, just like me, if you want to absorb all the nutrients, just put them directly into the noodles.

Step 4: wake up after kneading the dough. I always mix noodles first and then cut the stuffing, so I have to wake up for half an hour.

Step 5: when the dough wakes up, it becomes smooth and elastic.

Step 6: minced meat is the best. Look how decent Father Bear's double knives are flying!

Step 7: the main ingredients in the meat. Onion will make donkey meat more delicious, carrots not only provide nutrition, but also provide the aesthetic degree of stuffing.

Step 8: when mixing meat stuffing, it must be in one direction. I like clockwise. Northeast people eat soybean oil, boil the oil, cool point and then add. Add minced ginger, oil, thirteen spices, soy sauce and salt into the stuffing. When the meat stuffing is stirred, it will brush and ring, which means that the degree of dryness and wetness is just right. Too dry dumplings are not delicious. Too wet dumplings are filled with water for a while, and the dumplings are not easy to close. Don't add too much salt first. If you think the stuffing is dry, add more soy sauce. If you are afraid of heavy color, you can add soy sauce.

Step 9: in order to take photos, I didn't put on my handbag this time. My mother-in-law and Father Bear made the main force.

Step 10: baby bear is allowed to make dumplings for the first time in his life. He is very serious.

Step 11: grandma teaches baby to make dumplings hand in hand

Step 12: labor is the happiest!

Step 13: These are made by baby bear himself. It's a bit ugly, but it's really not revealing!

Step 14: take a look at our special steamed dumplings!

Step 15: Boil the dumplings!

Step 16: I like the one from all directions best. I think it's like a cornucopia ~ ~ ha ha

Step 17: the color of dumplings is green, a bit like the color of emerald!

Step 18: Baby Bear shouts delicious!

Step 19: she can eat more than ten dumplings of this size~

Step 20: how about it? Do you look like you have an appetite!!!!

Materials required:

Donkey meat: 700g

Flour: right amount

Spinach: moderate

Onion: 1

Carrot: 1

Ginger: right amount

Fuel consumption: moderate

Soy sauce: right amount

Soybean oil: right amount

Thirteen spices: appropriate amount

Salt: right amount

Note: it's not difficult to make dumplings. The key is to mix the stuffing. If you don't make dumplings with seafood stuffing, I suggest you put some oil in them, which is very effective! Practice has proved that dumplings are better than steamed dumplings. It is suggested that you cook them directly instead of steaming them.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Fei Cui Lv Rou Zheng Jiao Shui Jiao Zi