Dumplings with leek, sea rice and pork(jiu cai hai mi zhu rou shui jiao )

Dumplings with leek, sea rice and pork

Introduction:

"For many people, leeks are food that makes people happy and worried. I like the taste of it, but I'm worried about my stomach after eating it. Experts say that there is a famous saying in Zhou of the Southern Qi Dynasty: "early leeks in early spring, late Song in late autumn". Naturally, the "leeks" are leeks. The quality of leeks in early spring is the best, followed by late autumn, and the worst in summer. Leek, also known as the grass, is very delicious and has its unique flavor. The unique pungent flavor of leek is formed by its sulfide, which has certain bactericidal and anti-inflammatory effect and helps human body improve its immunity. These sulfides in leek can also help the human body absorb vitamin B1 and vitamin A. therefore, if leek is matched with pork food rich in vitamin B1, it is a more nutritious way to eat. I remember when I was a child, my family lived in a bungalow with a big yard. My father learned to eat and cut leeks twice. It was very convenient. My favorite food is leek pork dumplings, which is not enough to eat. The fat man also specially added some sea rice this time, which makes the dumplings taste more delicious. "

Production steps:

Step 1: wash the rice and soak it in a little warm water for 30 minutes.

Step 2: chop the pork into mince.

Step 3: wash and cut onion and ginger.

Step 4: put the minced meat, onion and ginger into the pot, add seasoning and mix well in one direction.

Step 5: chop the rice.

Step 6: put the meat stuffing together with the rice soup and mix well in one direction.

Step 7: wash and chop leeks.

Step 8: put in the meat and mix well.

Step 9: add eggs to the flour.

Step 10: add proper amount of water, knead into dough, cover with wet cloth and wake up for 15 minutes.

Step 11: take it out and knead it to "three lights".

Step 12: roll the dough into dumpling skin.

Step 13: make dumplings.

Step 14: cook in a pot.

Materials required:

Pork: 350g

Haimi: 30g

500g: leek

Flour: 500g

Egg: 1

Water: moderate

Scallion: 15g

Ginger: 10g

Soy sauce: 10ml

Meijixian: 10ml

Salt: 5g

Wuxiangfen: 3G

Peanut oil: 30ml

Note: don't pour out the soup soaked with sea rice. It's very fresh with stuffing.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Jiu Cai Hai Mi Zhu Rou Shui Jiao