Green steamed dumplings with fresh meat(cui lv de xian rou zheng jiao )

Green steamed dumplings with fresh meat

Introduction:

"I used vegetable juice to make colorful dumplings, which is very eye-catching, attractive and delicious. This time I made steamed dumplings with vegetable juice, which is green in color and free of any pigment and additives. It's very healthy and safe."

Production steps:

Step 1: take a small amount of cabbage leaves, peel the right amount of broccoli root, and cut into small pieces.

Step 2: cabbage leaves, broccoli, add appropriate amount of water, put into the cooking machine, beat into green juice.

Step 3: flour, Chengfen, mix evenly, add about 90 degrees of hot water 45 grams, add while stirring.

Step 4: add the green juice, stir while adding, then knead it into a ball by hand, cover it with plastic film and let it stand for 15 minutes.

Step 5: after standing for 15 minutes, knead it into a smooth dough, cover it with plastic film and wake up for more than half an hour.

Step 6: soak dried mushrooms and eggplant in warm water in advance.

Step 7: chop the meat, cut the scallion and horseshoe.

Step 8: chop the dried mushrooms and eggplant, and put them in the basin together with scallion and horseshoe.

Step 9: add minced meat, stir vigorously in one direction with chopsticks, repeat several times, add pepper, soy sauce and salt, stir evenly, and finally add sesame oil to stir evenly.

Step 10: after half an hour, take out the dough, rub it into long strips, divide it into small pieces of equal size, and roll it into dumpling skin shape (I use the noodle press to thin the dough).

Step 11: put the right amount of stuffing in the middle of the dough.

Step 12: fold it into a semicircle, hold the middle firmly first, and then seal the dumplings at both ends.

Step 13: bend both ends of the dumpling to the middle, pinch the two ends of the dumpling edge tightly, so that the semicircular edge is slightly upward.

Step 14: pack them one by one, like Yuanbao!

Step 15: put oil on the drawer and put in the dumplings. Steam in cold water for 10 minutes.

Step 16: This is another package method.

Materials required:

Flour: 300g

Pork: 150g

Mushroom: 3

Scallion: 2

Dried eggplant: 2

Horseshoe: 2

Jiang: a little

Chengfen: 30g

Hot water: 90g

Green vegetable juice: 80g

Soy sauce: right amount

Sesame oil: appropriate amount

Pepper: right amount

Salt: right amount

Note: 1, hot water boil after about 5 minutes, about 90 degrees before ironing. 2. Don't add all the juice at one time, adjust according to the hardness of the dough. 3. The longer the time to wake up, the better the dumpling skin. 4. Depending on the size of the mince, steam for 10 to 12 minutes after steaming. If it's plain stuffing, steaming for seven or eight minutes is enough.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Cui Lv De Xian Rou Zheng Jiao