Capsella and mushroom dumplings(qi cai xiang gu shui jiao )

Capsella and mushroom dumplings

Introduction:

Production steps:

Step 1: fresh shepherd's purse

Step 2: blanch shepherd's purse in boiling water

Step 3: cut the pork into stuffing, so that the meat is fragrant

Step 4: mince Capsella

Step 5: dried mushrooms

Step 6: put a little wuxiangfen, minced ginger, delicious soy sauce, salt and sesame oil into the meat stuffing

Step 7: use dumpling powder to make noodles and put them into the basin to wake up for a while

Step 8: prepare to make dumplings

Step 9: dumplings

Step 10: boiled dumplings

Step 11: the skin is thin and the stuffing is delicious

Materials required:

Shepherd's purse: right amount

Streaky pork: moderate

Dumpling powder: right amount

Lentinus edodes: right amount

Ginger: moderate

Sesame oil: appropriate amount

Peanut oil: right amount

Five spice powder: appropriate amount

Delicious soy sauce: right amount

Salt: right amount

Note: 1. Warm water is used for mixing noodles, which is easier to wake up. 2. Put oil in the sink to lock the water in the dish. 3. Shepherd's purse absorbs oil, so it's better to put more oil. 4. After blanching, wash and dry the Capsella, put it into the fresh-keeping bag and put it into the refrigerator for freezing. You can often eat it fresh.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Qi Cai Xiang Gu Shui Jiao