Dumplings with leek, pork and mushroom(jiu cai zhu rou mo gu jiao )

Dumplings with leek, pork and mushroom

Introduction:

"The old man said to eat more leeks in spring, because leeks are the most delicious in this season every year. Eating more leeks in spring has many beneficial effects on the human body! Leek, also known as "qiyangcao", is warm in nature and has the function of tonifying kidney and Yang. Eating more spring leeks can enhance the Qi of spleen and stomach, benefit liver function, help human digestion, prevent habitual constipation and colon cancer, and also wrap some sundries in the digestive tract and discharge them out of the body with stool. Therefore, it is also known as "bowel washing grass" in the folk. The ancients called leek as "Yang strengthening herb", which can prevent and treat impotence, polyuria, lumbago, leg weakness and other kidney qi deficiency

Production steps:

Step 1: wash and blanch the mushroom.

Step 2: wash leeks and Chinese cabbage and set aside.

Step 3: chop the Chinese cabbage and set aside.

Step 4: spare pork

Step 5: Chop mushrooms and set aside.

Step 6: cut leeks into sections for later use.

Step 7: deep fry pepper oil, cool and set aside.

Step 8: dice the pork.

Step 9: add cabbage water.

Step 10: add the broth jelly.

Step 11: add mushrooms.

Step 12: mix Chinese cabbage with leek after squeezing out water

Step 13: add pepper oil and mix well.

Step 14: mix pork well, add mushrooms and salt and mix well.

Step 15: add vegetables

Step 16: mix well.

Step 17: add sesame oil.

Step 18: reserve the filling after it is ready.

Step 19: mix the noodles with warm water and wake up for 1 hour.

Step 20: rub long strips.

Step 21: use a knife to cut the same size dough.

Step 22: flatten with your palms

Step 23: use a rolling pin to make a round skin

Step 24: add the filling.

Step 25: squeeze in the middle.

Step 26: push your hands in the middle.

Step 27: drum up in the middle.

Step 28: reserve the dumplings.

Step 29: add salt after boiling water

Step 30: push with shovel for about 1 minute

Step 31: after the water is boiled for the first time, add cold water, close the lid and cook.

Step 32: after the water is boiled for the second time, add cold water, close the lid and cook.

Step 33: after the water is boiled for the third time, add cold water, open the lid and cook.

Materials required:

Pork: 1200g

Chinese cabbage: 500g

Pleurotus ostreatus: 600g

Leek: 500g

Oil: right amount

Sesame oil: appropriate amount

Zanthoxylum bungeanum: right amount

Salt: right amount

Note: 1, Chinese cabbage chopped for live stuffing, and chopped taste is not the same. 2. Vegetable soup, so first mix with oil to prevent soup. 3. After the dumplings are put into the pot, use a shovel to push them clockwise to prevent them from sticking to the pot. 4. Add cold water for three times, cover the pot for the first and second time, and open the pot for the third time.

Production difficulty: Advanced

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Jiu Cai Zhu Rou Mo Gu Jiao