The practice of steamed dumplings with Yuanyang introduces the cuisine and its function in detail: the fine staple food nourishing yin recipe, malnutrition recipe and anemia recipe.

Taste: Fragrant flavor technology: steamed dumplings with mandarin ducks. Ingredients: 400g of wheat flour, 300g of pork (fat and thin), 200g of horseshoe and 200g of leek.

Accessories: spinach 300g.

Seasoning: salt 10g, liquor 10g, ginger juice 10g, onion juice 10g, sesame oil 10g to teach you how to make steamed dumplings with mandarin ducks. How to make mandarin duck steamed dumplings delicious 1. Take 200g flour, add water and 2g salt, and knead into dough.

2. Wash the spinach, chop it up, wrap it in gauze and squeeze out the spinach juice. Then, the spinach juice, 3g of salt and the remaining flour are kneaded into a turquoise dough, and then rolled into dumpling skins in small pieces.

3. Chop the minced meat again, mix in all seasonings (5g of wine, 5g of salt, 5g of onion juice, 5g of ginger juice and 5g of sesame oil), mix well, add chopped water chestnut and chopped leek, and mix into dumpling stuffing.

4. Fill the two kinds of dough with fillings respectively, fold them in half and pinch the edges, then put two different colors of jiaozi together and knead them.

5. Put the cooked Yuanyang jiaozi into a steamer, steam it for 10 minutes on high fire, and then take it out for eating. The practice of steamed dumplings with radish and beef introduces the cuisine and its effects in detail: quality staple food tonic health care recipe, spleen-strengthening appetizer recipe and anti-cancer recipe.

Taste: original flavor technology: radish powder beef steamed dumplings making materials: ingredients: wheat flour 600g, white radish 600g, beef 300g (fat and thin).

Seasoning: 50g scallion, ginger 10g, salt 10g, 6g sweet noodle sauce, 6g sesame oil and lard 10g (refined). Radish and beef steamed dumplings are characterized by smooth skin and delicious stuffing. Teach you how to make radish beef steamed dumplings, and how to make radish beef steamed dumplings is delicious 1. Wash onion and ginger and cut into powder for later use; Cleaning radish, shredding, boiling until 70-80% mature, taking out and chopping, and squeezing out water; Wash beef and cut it into powder for later use.

2. Heat lard in the pot, add minced meat, stir-fry until 70-80% cooked, remove from the fire, open bone soup, add shredded radish, batter, chopped green onion, Jiang Mo, salt and sesame oil, and mix well to get the filling.

3. Boil the flour into snowflakes with 70% boiling water, let it cool, then pour in 30% cold water, knead it into dough, knead it into strips, and make 50 grams into three pieces. Flatten the slices, roll them into round skins, wrap them with stuffing, and knead them into crescent-shaped jiaozi, which is the blank of steamed dumplings.

4. Put the steamed dumplings on the drawer and steam them with boiling water for about 10 minute, and then serve. Pie-food phase grams:

White radish: White radish should not be eaten with ginseng and American ginseng.

The practice of yaozhu steamed dumplings introduces the cuisine and its efficacy in detail: Japanese cuisine nourishing and health care recipes nourishing yin recipes hypertension recipes arteriosclerosis recipes.

Taste: Original flavor technology: Scallop boiled steamed dumplings making materials: Ingredients: wheat flour 300g, scallop 100g, pork 400g (fat and thin).

Accessories: onion 10g

Seasoning: 2g of salt, 2g of sugar, 3g of liquor, 5g of soy sauce, 5g of starch (peas), 5g of sesame oil and 2g of pepper teach you how to make steamed scallop dumplings, and how to make steamed scallop dumplings is delicious. Soak scallops in clear water for 2 hours, then steam 1h and shred.

2. Pork mashing; Dice the onion.

3. Mix Yaozhu, pork and onion together, add seasonings (salt, sugar, wine, soy sauce, starch, sesame oil and pepper) and mix well. Leave it for about half an hour.

4. Wrap a proper amount of stuffing into dumpling skin, knead and seal, and wrap it into jiaozi.

5. Pour a proper amount of water into the pot to boil, add the wrapped jiaozi, add a small amount of cold water when it floats completely, boil it again, remove it and plate it. Tips for making steamed dumplings with scallops: the method of scallops, also known as crystal steamed dumplings with scallops, introduces the cuisine and its effects in detail: fine recipes for staple food, indigestion recipes and beauty recipes for people working in low temperature environment.

Taste: Spicy technology: crystal steamed dumplings. Ingredients: 600g wheat flour and 800g pigskin.

Seasoning: onion 10g, salt 6g, monosodium glutamate 5g, soy sauce 10g, cooking wine 10g, pepper powder 2g, star anise 1g, dried tangerine peel 1g and pepper (red tip)1g. Teach you how to make crystal steamed dumplings. How to make crystal steamed dumplings delicious? 1. Scrape the pigskin and wash the fat. Peel the onion, wash it and cut it into powder for later use.

2. Put pigskin into a pot, add water, cooking wine, pepper powder, pepper, aniseed, dried tangerine peel and clove, cook with slow fire, then take it out, cut it into small pieces, put it into the pot, add chopped green onion, sesame oil, soy sauce, refined salt and monosodium glutamate, and stir well to get the filling.

3. Boil the flour into snowflakes with 70% boiling water, let it cool, then pour in 30% cold water, knead it into dough, knead it into strips, and make 50 grams into three pieces. Flatten the slices, roll them into round skins, wrap them with stuffing, and knead them into crescent-shaped jiaozi, which is the blank of steamed dumplings.

4. Put the steamed dumplings on the drawer and steam them with boiling water for about 10 minute, and then serve. The key to making crystal steamed dumplings: sesame oil is sesame oil.