Dumplings with radish and cabbage(luo bo bai cai shui jiao )

Dumplings with radish and cabbage

Introduction:

"Winter in the north is the season for Chinese cabbage and green radish to go on the market. Eating seasonal vegetables in season is the best way to keep fit. Therefore, in the cold and bone piercing temperature, it's the best way for housewives to take care of their families to send steaming dumplings to their families. Chinese cabbage is slightly cold, sweet in taste and flat in nature. It belongs to the intestine and stomach channels. It has the functions of antipyretic and antipyretic, tonifying intestines and stomach, nourishing stomach and generating fluid, antipyretic and antipyretic, diuretic and defecating, clearing heat and detoxification. It can be used for cough due to lung heat, constipation, erysipelas and lacquer sores. Radish is rich in nutrition and has good edible and medical value. It has the saying of "eating radish in winter, ginger in summer and keeping healthy all year round". The two match, health care is not wrong

Production steps:

Step 1: select pork, beat into meat, add onion and ginger, knock in an egg, add 2 spoons of wine, 2 spoons of five spice powder, 1 spoonful of chicken essence, mix clockwise, marinate for 10 minutes.

Step 2: a Chinese cabbage, wash, chop, add a little salt, squeeze out part of the juice, set aside.

Step 3: one green radish, peeled, washed, shredded, chopped and set aside.

Step 4: iron pot on the stove, into a small bowl of peanut oil, into the pepper, stir small fire incense, and then take out the pepper, discard, turn off the fire, cooling peanut oil, standby.

Step 5: put the chopped green radish and Chinese cabbage into the salted meat stuffing, pour in the cooled peanut oil, add about 2 spoonfuls of salt, mix well clockwise to make the stuffing.

Step 6: use a colander to separate the vegetable dregs and vegetable juice from the extruded cabbage juice. Put the vegetable dregs into the stuffing and reserve the vegetable juice.

Step 7: in the basin, put in seven scoops of dumpling powder, pour in the cabbage juice and cold water.

Step 8: mix well and knead into dough for more than half an hour.

Step 9: divide the dough into several small ones and knead them well. Then knead the small ones into long strips and cut them into segments, flatten them and roll them into dumpling skin for later use.

Step 10: put the stuffing into the dumpling skin, make it into dumplings, put it on the racket and wait for the next pot.

Step 11: pour boiling water into the iron pot, bring to a boil over high heat, add 1 teaspoon salt into the pot (it can prevent sticking), pour the raw dumplings into the pot, bring to a boil over high heat, add two layers of cold water, and serve.

Materials required:

Chinese cabbage: 1

Green radish: 1

Pork five flowers stuffing: 1 jin, 2 liang

Flour: 7 tablespoons

Egg: 1

Chopped green onion and ginger: appropriate amount

Five spice powder: 2 teaspoons

Cooking wine: 2 teaspoons

Chicken essence: 1 spoon

Salt: 2 teaspoons

Zanthoxylum bungeanum: 10

Raw soy sauce: 1 teaspoon

Note: when eating, according to like, with vinegar, soy sauce, sesame oil and other Jiaoliao.

Production difficulty: ordinary

Process: boiling

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Luo Bo Bai Cai Shui Jiao