Fragrant wild vegetables(ye cai piao xiang xian cai guo tie )

Fragrant wild vegetables

Introduction:

"The leaves of amaranth are oval or prismatic, the leaves are green or purplish red, the stem fiber is generally thick, and there will be residue when chewing. Amaranth is soft and smooth with strong taste. It tastes sweet and has the effect of moistening stomach and clearing heat. Amaranth grows in fields or roadsides, near cottages and on weedy fields. I had this kind of food in my grandmother's backyard when I was a child. At that time, there were only green amaranth, not red amaranth. Amaranth grows in midsummer, now is the time to eat amaranth. When I went to the market to buy vegetables, I saw some people selling amaranth. I bought a kilo of amaranth and went home to make potstickers for my family. I had a good meal. "

Production steps:

Step 1: take the right amount of flour, add water and a little salt, knead into a smooth dough, cover with plastic wrap and set aside.

Step 2: wash the gala and cook it. Prepare the meat and cut the green onion.

Step 3: wash amaranth thoroughly. Watch out for debris or bugs. What I don't like most is to choose dishes. Please. It's better to soak amaranth in a little salt for 10 minutes after washing twice.

Step 4: then blanch (add a few drops of cooking oil to the water). Blanch time should not be too long, color immediately after Sheng out into cold water immersion.

Step 5: add appropriate amount of salt, delicious, and edible oil to the meat stuffing, and stir well.

Step 6: add Gala meat and cut amaranth, leek, stir into stuffing (leek and other materials finally STIR).

Step 7: wake up and rub the dough into strips.

Step 8: put in the stuffing to make the paste.

Step 9: brush a thin layer of oil on the bottom of the non stick pot, put in the pot paste, and use a small fire scissors to make the bottom golden.

Step 10: pour in 2 / 3 of the water (add a little flour or starch into the water and mix well). Cover the pot. If you're making plain stuffing, the water can't be more than 1 / 3 of the paste.

Step 11: small fire frying, when the bottom of the potstickers into ice, you can out of the pot.

Step 12: fragrance! Fresh! Crispy!

Materials required:

Flour: right amount

Meat stuffing: right amount

Amaranth: moderate

Scallion: right amount

Leeks: moderate

Salt: right amount

Delicious: moderate

Edible oil: right amount

Precautions: 1. People with allergic constitution may suffer from plant solar dermatitis after eating amaranth and exposed to sunlight. This disease is more serious and needs more attention. 2. Amaranth can be eaten for a long time, but it is not suitable to eat too much at one time, otherwise it is easy to cause daily dermatitis.

Production difficulty: simple

Technology: decocting

Production time: one hour

Taste: spiced

Chinese PinYin : Ye Cai Piao Xiang Xian Cai Guo Tie