Cabbage, Flammulina velutipes and pork dumplings(bai cai jin zhen gu zhu rou shui jiao )

Cabbage, Flammulina velutipes and pork dumplings

Introduction:

Production steps:

Step 1: wash raw materials and reserve.

Step 2: wash the raw materials, cut them into fine powder and pork powder, put them in a large basin, cut the ginger and scallion into fine powder and put them together, then add appropriate amount of salt, chicken essence and soy sauce.

Step 3: mix well the dumpling stuffing and skin, and a little water.

Step 4: package method. It's not easy to take photos when package. Besides, it's all very homely package method. Please forgive me if there is no package process~

Step 5: make dumplings in turn.

Step 6: Boil the water in the pot and put in the dumplings. (when cooking dumplings, put some salt in the water to prevent sticking. When cooking, add cold water three times, so that the dumplings are not easy to break.)

Step 7: the cooked dumplings can be dipped in chili oil or vinegar. (eat according to your own taste.)

Step 8: I don't like dry food. I like to make some oil soup, which is made of salt, chicken essence, soy sauce, scallion, lard and boiled water

Step 9: the last few skins learn the fancy dumplings made by meitianli's gourmets.

Materials required:

Dumpling skin: right amount

Cabbage: 120

Flammulina velutipes: 120g

Minced pork: 300g

Green pepper: 2

Red pepper: 1

Ginger: 5 tablets

Scallion: 2

Salt: right amount

Chicken essence: appropriate amount

Note: production experience: 1, do stuffing mixing if too dry, can add an appropriate amount of cold water, so that mixing can be strong. Dumplings will be delicious. 2. Add some salt to the dumplings to prevent them from sticking to the pot. 3. Add cold water when dumplings are boiling. Three times in turn. This way, the dumpling skin is not easy to break. The dough still tastes strong. Website: Xiangcui Jinwang http://home.meishichina.com/space-1974821-do-blog-id-413370.html

Production difficulty: simple

Craft: Skills

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Bai Cai Jin Zhen Gu Zhu Rou Shui Jiao