Taste: fragrant technology: boiled shepherd's purse jiaozi Material: Ingredients: wheat flour 600g, pork (fat and thin) 300g, shepherd's purse 500g.
Seasoning: 25g scallion, 5g ginger, salt 10g, 25g soy sauce, 2g pepper, 2g monosodium glutamate and 20g sesame oil. Teach you how to cook shepherd's purse jiaozi, shepherd's purse jiaozi how to cook delicious 1. Wash shepherd's purse, blanch it with boiling water, take it out, soak it in cold water, then take it out, squeeze it dry and chop it up; Wash pork and chop it into paste; Peel onion and ginger, wash and cut into powder for later use.
2. Put the pork paste into the pot, add chopped green onion, Jiang Mo, soy sauce, refined salt, monosodium glutamate, pepper and sesame oil and mix well, then add chopped shepherd's purse and mix well to make stuffing.
3. Put the flour into a basin, pour water into it and knead it into dough for about 65,438+0 hours, then thoroughly knead it into long strips, divide them into small doses of about 65,438+00g each, flatten them one by one, roll them into round dumpling wrappers with thin edges and thick middle, wrap the stuffing and knead them into jiaozi blanks.
4. Put the pot on the fire, pour in water and bring it to a boil. Dispersed into jiaozi blank, gently push the bottom in one direction with a spoon until jiaozi emerges from the water, cover the lid, simmer for four or five minutes with boiling heat, pour in a little cold water, then pour in cold water, and cook until jiaozi is cooked. The key to making shepherd's purse jiaozi: sesame oil is sesame oil. The method of shepherd's purse bag introduces the cuisine and its effect in detail: the fine staple food diuretic prescription, tonic prescription, nourishing yin prescription, clearing heat and removing fire prescription.
Taste: fragrant technology: steamed shepherd's purse material: main ingredients: pork (fat and thin) 250g, shepherd's purse 750g, wheat flour 500g.
Seasoning: salt 2g, monosodium glutamate 1g, sugar 10g, sesame oil 15g, vegetable oil 25g, ordinary water 250g, baking powder 5g and yeast 5g. Shepherd's purse is delicious, tender and fragrant. Teach you how to cook shepherd's purse, how to cook shepherd's purse is delicious. 1. Put 5g of flour, dry yeast powder, baking powder and sugar into a container and mix them evenly, add 250ml of water, stir them into blocks, knead them by hand and put them on the chopping board repeatedly until the dough is smooth and flat.
2. Wash shepherd's purse, blanch it with boiling water, take it out, shower it with cold water, drain the water and cut it into fine powder; Wash fresh pork and grind it into meat stuffing.
3. Squeeze water, add seasoning (salt, monosodium glutamate, sugar 5g, sesame oil 15g, oil 20g), mix well, take fresh meat stuffing, put it in a plate, mix well and put it in a container for later use.
4. Divide the dough into small pieces, roll it into dough, wrap it with stuffing, knead it into dough, and steam it in the usual way.
Tips for making shepherd's purse: 1. Shepherd's purse is fresh and delicious. If you like crispy taste, you can add fresh bamboo shoots to make it unique.
2. Steaming: It should be noted that the water in the steamer is preferably 60% to 80% full. At the same time, the water must be boiled to cover the cage cover, and then steamed with full steam. Remember not to uncover the middle lid and steam out full steamed buns and buns. Steaming can be divided into steamer steaming and steamer steaming.
A. steaming in a steamer:
(1) put gauze on the steamer; (2) putting the green embryo after proofing on a steamer; (3) The fire is steaming fiercely (generally 12).
B. steaming in a steamer:
(1) Put the proofed green embryo on a boiling steamer; (2) Steam over high fire (usually 12 minutes).
Tips-Health Tips:
Shepherd's purse Shepherd's purse, also known as chicken heart dish, is a grass-protecting herb, which is rich in protein, carotene, vitamin C and so on.
The practice of shepherd's purse jiaozi introduces the cuisine and its efficacy in detail: the fine staple food Bushen Conditioning Prescription Edema Prescription Qingre Jiedu Prescription Hypertension Prescription.
Taste: Salty and umami flavor Technology: Boiled shepherd's purse jiaozi Material: Ingredients: 500g of wheat flour and 600g of shepherd's purse.
Accessories: 50 grams of shrimp skin.
Seasoning: salt 5g, monosodium glutamate 3g, soy sauce 5g, onion 10g, vegetable oil 30g, sesame oil 10g to teach you how to cook jiaozi shepherd's purse and jiaozi shepherd's purse. First pick up the shepherd's purse and wash it with clear water.
2. Chop the shepherd's purse and put it in a basin;
3. Add shrimp skin, salt, monosodium glutamate, soy sauce, chopped green onion, vegetable oil and sesame oil into the shepherd's purse basin and mix well to make stuffing;
4. Knead the flour into a dough with moderate hardness with water and knead it evenly;
5. Knead into strips, cut into small noodles, and roll them into dumpling skins;
6. The stuffing is kneaded into raw jiaozi;
7. Cook in a boiling water pot, take it out and put it in a bowl;
8. Dip the seasoning on the table.
Tips-Health Tips:
This steamed stuffed bun has the effects of clearing away heat and toxic materials, stopping bleeding and lowering blood pressure.
Jiaozi's practice of shepherd's purse introduced the cuisine and its effects in detail: the fine staple food, the prescription of invigorating spleen and conditioning, the prescription of nourishing yin, the prescription of clearing heat and removing fire.
Taste: fragrant technology: boiled shepherd's purse jiaozi. Ingredients: wheat flour 400g, pork (fat and thin) 150g, shepherd's purse 1000g.
Seasoning: 5g of salt, 2g of monosodium glutamate and 25g of vegetable oil to teach you how to make shepherd's purse jiaozi. How to make shepherd's purse jiaozi delicious? 1. Wash shepherd's purse, cut into small pieces, add salt, stir well and marinate slightly.
2. Squeeze the pickled shepherd's purse dry for later use; Wash pork and chop it into minced meat.
3. shepherd's purse, meat stuffing and seasoning (salt, monosodium glutamate, vegetable oil) are mixed together and stirred evenly to make stuffing.
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, and put in