Colorful celery meat dumplings(wu cai xiang qin rou shui jiao )

Colorful celery meat dumplings

Introduction:

"Colorful celery meat dumplings are named after their raw materials, colors, cooking methods and shapes"

Production steps:

Step 1: prepare colorful vegetable juice: top left spinach juice, top right pumpkin powder juice, bottom left purple potato juice, bottom right carrot juice and a soybean milk juice (soybean milk is grinding)

Step 2: mix the dough when the soymilk juice cools

Step 3: divide 500g flour into 5 equal parts, add vegetable juice and dough respectively

Step 4: add soy sauce, pepper water, ginger powder and oyster sauce into the meat stuffing, mix well, add celery powder into the container, add cooking wine, saccharin, refined salt, sesame oil and onion powder to make the stuffing

Step 5: knead five kinds of dough into 1.2 cm thick strips

Step 6: Sprinkle dry flour on the chopping board, pull each 10g to form a flour preparation, flatten it, roll it into the original skin which is slightly thinner in the middle and later on the edge, insert it into the filling core, and then knead it into dumplings (the steps in this figure)

Step 7: code into the curtain and wait for the water to boil

Step 8: Boil the water in the pot, pour it into the green body, bring it to a boil for two times, add a little cold water, and then bring it to a boil. When you press the dumplings with your hand, you can remove them.

Step 9: code plate, dip material: garlic into mud, oyster sauce, chili oil, sesame oil, vinegar

Materials required:

Flour: 500g

Pumpkin powder juice: 60 ml

Carrot juice: 60 ml

Purple potato juice: 60 ml

Spinach juice: 60 ml

Soymilk juice: 60 ml

Pork: 400g

Celery: 200g

Onion powder: appropriate amount

Ginger powder: appropriate amount

Refined salt: 10g

Pepper water: 5ml

Oyster sauce: 25 ml

Cooking wine: 5 ml

MSG: 2G

Soy sauce: 5 ml

Sugar: a little

Precautions: 1. Filter out the dregs of the colorful vegetable juice, and knead the dough thoroughly. 2. Make dumplings with round belly, no stuffing, no breaking, no over heat or under heat

Production difficulty: Advanced

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Wu Cai Xiang Qin Rou Shui Jiao