2. Drop a little salad oil and a little salt into the boiling water pot, wash the rape and blanch it in the boiling water pot;
3. Immediately take out the rape and soak it in cold water, and take out the drained vegetable juice for later use;
4. Wash carrots, peel and cut into pieces, and put them in a large basin with rapeseed and minced meat. Don't put salt first, and then put salt to taste when jiaozi is wrapped;
5. Slowly pour the green vegetable juice into the flour, add water as appropriate, stir it into snowflake shape with chopsticks first, and then knead it into smooth and soft dough;
6. Cut the noodles into small pieces;
7. Put the medicine in the palm of your hand, round and flat;
8. Open the dumpling skin, wrap the stuffing and knead it into jiaozi;
9. Put the kneaded jiaozi on a chopping board or curtain sprinkled with flour and enter jiaozi. After the skin is formed, gently rotate it along the edge of the pot with a colander, cover the pot, boil the water again, add cold water for three times, open the lid and cook for a while, and jiaozi will be cooked. Take it out and put it in the plate immediately.
Pork 750g；; 6 celery trees; Appropriate amount of onion and ginger; 3 tablespoons of soy sauce; 1 tbsp cooking wine; Oil consumption 2 tablespoons; 1 tbsp pepper powder or thirteen spices powder; Sugar 1.5 spoon; A little salt; Hot oil 50ml；; 1 tbsp sesame oil
working methods
Pork is ground into stuffing and put into a pot for later use. Mince celery with a manual meat grinder (celery leaves are removed), add a little salt and marinate for 1-2 minutes. Then put it into a mask bag or wring it out by hand, and put it into the pot with the meat.
Add all seasonings except hot oil and sesame oil, and add a little salt.
Boil oil in a hot pot, turn off the fire when it is about to smoke, pour it on the seasoning when it is cold (the meat will not be cooked, but don't let it cool), stir it quickly and evenly in one direction with chopsticks, and pour in sesame oil to continue to stir it evenly.
Chinese cabbage and pork dumpling stuffing
material
Pork stuffing (three points fat, seven points thin) 6 Liang; Chinese cabbage 1 kg; Carrots are 3 Liang; 2 green onions; Ginger1; 1 tablespoon soy sauce and oyster sauce; 50 prickly ash granules; A little salt, chicken essence and pepper; 1 spoonful of sesame oil; Salad oil 1 spoon and a half; Shrimp skin 1 small handle
working methods
Boil Zanthoxylum bungeanum 100 ml for 30 minutes, put chopped pork into ginger, add the water of Zanthoxylum bungeanum into the meat three times, stir in the direction of ten needles to make the meat fully absorb water and thicken, then add chicken essence, soy sauce, pepper and oyster sauce, mix well, and finally add sesame oil and mix well for later use (it is very important to make the meat tender).
Wash the cabbage, boil the water in the pot for 1 min, take it out and chop it up, and squeeze the water with gauze.
Chop the scallion, clean the carrot with short silk and cut it into several knives. Squeeze the cabbage and shrimp skin, add salt and salad oil and mix well for 5 minutes (mixing oil is to seal the water in the vegetables).
Rub the vegetables and meat stuffing evenly by hand (rub a few times to make the meat and vegetables evenly combine into a thick paste)
Carrot celery and pork dumpling stuffing
material
Pork grams; Carrots; Celery; Auricularia auricula; Eggplant; Beans; Onions; Ginger; Chicken essence; Cooking wine; Soy sauce; Edible oil; Vinegar; Salt; Sugar; Pepper; Chinese prickly ash powder
working methods
Black fungus is soaked in advance. Pork is ground into minced meat. Chop celery and onion, dice eggplant, sprinkle with salt and mix well for later use, dice beans with water, mash carrots in oil pan, stir fry until flat, cool for later use, mash black fungus.
Add chicken essence and cooking wine to the meat stuffing, then stir, and then add a proper amount of water to stir hard. Then add vinegar, soy sauce, pepper, pepper powder, Jiang Mo, sugar, salt and edible oil, and stir.
Add celery, carrot, auricularia auricula and scallion, and knead by hand.
Sam sun dumplings stuffing
material
Pork paste; Shrimp; Dried mushrooms; Auricularia auricula; Onion ginger; Salt, soy sauce, oil consumption, delicious, sesame oil. A little spiced powder
working methods
Mushrooms and auricularia auricula are soaked and cut into small particles, and shrimps are washed and cut into large particles. A little minced onion and ginger.
Auricularia auricula, rootless ingot ear in the market, porridge and rice family I chose. After soaking, the taste is natural and fragrant, and the meat is thick and rootless. Adding dumpling stuffing enriches the taste and taste. Chew carefully, you can feel the softness and crispness of black fungus.
Add: salt, soy sauce, oil consumption, delicious, sesame oil and a little spiced powder and mix well. No need to add cooking wine, onion and ginger are the best seasonings to remove the fishy smell.