Wild vegetable fragrance in spring -- Capsella dumplings(chun tian ye cai xiang qi cai shui jiao )

Wild vegetable fragrance in spring -- Capsella dumplings

Introduction:

"Spring is the most beautiful season of the year, when everything revives. When the weather is good, you always have to go out and feel the sunshine. On a sunny afternoon, we take our children with baskets and walk into the fields. The fresh air is accompanied by the fragrance of grass, and shepherd's purse can be seen everywhere. Spring is so good that we can enjoy the joy of picking and taste the delicious wild vegetables in spring. "

Production steps:

Step 1: prepare the pork stuffing, the best is the ratio of fat three thin seven.

Step 2: wash and dry Capsella bursa pastoris.

Step 3: put the shallot and ginger slices into the food mixer, add a little water, and beat them into the shallot and ginger juice.

Step 4: beat the onion and ginger juice, and add it to the meat in several times. When adding, stir the meat in one direction.

Step 5: mix all the onion and ginger juice, and the meat filling is bulky and elastic.

Step 6: mix in soy sauce, soy sauce, salt, chicken essence, oyster sauce and sesame oil. Mix the meat again and marinate for a while.

Step 7: Boil the water in the pot, put the Capsella bursa pastoris into the pot until it changes color, and then remove it.

Step 8: cut into small pieces and pinch off the water.

Step 9: pinch the water out of shepherd's purse and put it into a bowl. First add a little sesame oil and mix well, then add salt and chicken essence.

Step 10: mix the minced meat and shepherd's purse, and the dumpling filling will be fine.

Step 11: add water to the flour and make a dough. Knead the dough into strips after standing for half an hour.

Step 12: cut into small dosage forms with uniform size.

Step 13: use a rolling pin to roll the dumpling skin with thick center and thin periphery.

Step 14: put the stuffing in the middle of the dumpling skin.

Step 15: fold the dumpling skin into a semicircle, and pinch it tightly at the end. After all the dumplings are wrapped, put them into a boiling water pot and boil them. After boiling, point a bowl of cold water and cook them again. After adding them three to four times repeatedly, the dumplings will float and swell obviously, that is, they can be cooked and eaten.

Materials required:

Pork stuffing: right amount

Shepherd's purse: right amount

Ordinary flour: appropriate amount

Ginger: moderate

Shallot: moderate

Soy sauce: moderate

Old style: moderate

Chicken essence: appropriate amount

Oyster sauce: right amount

Sesame oil: right amount

Salt: right amount

Note: 1. Dumpling skin can be bought ready-made, I also prefer their own roll out, eating taste better. 2. When mixing dough, don't rush to knead it into a smooth dough. Just knead the dough into a ball. After standing for half an hour, the dough can be very smooth by kneading it easily for a few times. Moreover, the skin is easy to roll and wrap, and it is not easy to break. 3. The purpose of onion and ginger juice is to make the meat more delicious. The meat tastes tender and elastic, and you can't eat ginger.

Production difficulty: ordinary

Process: others

Production time: one hour

Taste: Original

Chinese PinYin : Chun Tian Ye Cai Xiang Qi Cai Shui Jiao