Capsella and pork dumplings(qi cai zhu rou jiao )

Capsella and pork dumplings

Introduction:

"My favorite dumpling stuffing in winter is shepherd's purse. Both meat stuffing and vegetable stuffing are delicious. Wild shepherd's purse, slightly red, after blanching, immediately become green, I always marvel at its perfect transformation

Production steps:

Step 1: wash shepherd's purse, blanch with boiling water, drain water and chop.

Step 2: soak the Auricularia auricula, wash and chop it into powder. After the prawns are cooked, remove the shell and cut into small pieces.

Step 3: add minced ginger, soy sauce, Zanthoxylum noodles, peanut oil and scallion into the meat stuffing, stir well, put all kinds of materials into the pot, and add salt before making dumplings.

Step 4: wash the spinach and beat it into spinach juice by cooking machine.

Step 5: use the filtered spinach juice and noodles, wake up for a while, knead well, pull the agent, and roll the skin.

Step 6: pack a lot of stuffing and boil dumplings in an underwater pot!

Step 7: Green dumplings on the table!

Materials required:

Shepherd's purse: right amount

Pork stuffing: right amount

Prawns: moderate

Auricularia auricula: right amount

Ginger: right amount

Spinach: moderate

Scallion: right amount

Chinese prickly ash noodles: right amount

Peanut oil: right amount

Soy sauce: right amount

Salt: right amount

Note: 1, shepherd's purse root as delicious, after blanching, face toot, do not waste it! 2. Don't chop shrimp into mud, cut them into small pieces and taste better.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Qi Cai Zhu Rou Jiao