Shepherd's purse as a wild dish, it has a unique grassy flavor, there is a kind of astringent flavor, so when you eat it must be blanched with water to remove the astringent flavor, blanch water when the shepherd's purse first cleaned, remove the root, and then boil the water, then the shepherd's purse into the blanched water for a minute, then fish out can be la! It is simple to scald in boiling water, so as to remove the astringent flavor and then go to the dumplings taste quite delicious.

In addition to the package of caper dumplings, pay attention to, as far as possible, is the package of meat filling, so that the flavor of the out of the more fragrant, and as a wild vegetable is more like oil, so put a little bit more vegetable oil filling, so that the taste is better, like to hurry up to do to try it!

On the chestnut to blanch this question I briefly looked at the answer of others.

Most people are in favor of blanching, it seems to say that in order to remove pesticide residues or bitter taste.

I and others say and practice is different, I do not agree with others point of view, first of all, shepherd's purse is indeed a vegetable, but I think it is more a kind of wild vegetables. Is a kind of in the wild native of a kind of wild vegetables, of course, the field also have, and now there are people in the specialized planting, may be as vegetables to sell.

If it is generally collected from the wild mountains and mountains of wild vegetables, he where the pesticide residues it? Even if the planting of that kind of words, do use pesticides then. Frying water is effective in removing pesticide residues? How long can you cook water chestnuts? Simply blanching it removes the pesticide residue? This is also too amazing, if you make hard to cook, cook rotten, caper bitter flavor, pesticide residues are gone, but the caper itself flavor is gone, then still eat it what is the point?

I see someone said blanch a little water in the refrigerator to save, want to eat when you take out to eat, I think this method can be drawn on, this is really save some of the green vegetables.

But I do not agree that blanching can remove pesticide residues and bitter taste, I think this will destroy the flavor of the caper itself should be, more harm than good!

Let me tell you what I do, and my opinion.

First of all, I also consider what others have said about pesticide residues and bitter taste, from this point of view plus my actual operation.

Generally I get from the field, there is no pesticide residue. Even if there is pesticide residue, you can take it home and soak it in more water and change the water a few times. Or add a bit of salt can be sterilized can also remove a bit of the so-called pesticide residues.

My approach I think is this.

Collected back to the caper, of course, I collected back, I think it does not exist pesticide residues. First of all, you have to choose vegetables, put some of the older leaves, the old yellowing leaves directly throw away on the line, but the root must be retained. I found that some people just remove the root directly. Personally, I think if you remove the roots, the flavor will not be good. And it's also too wasteful. In fact, a lot of wild vegetables, belong to the dual-use of medicine and food in which the root medicinal value or nutritional value is relatively high, so I choose to keep. Then after cleaning off the old leaves it is put into the water to soak. Rinse a few times, clean.

Then the next step is to make the filling.

Put the whole capers on a tabletop or a chopping board. Add a little salt. Why do we add salt? Because we want to remove the water, of course this step some comrades do not need. Because they have already blanched. After blanching, you can squeeze the water a little bit, the water is not so much, so this step also does not need to add salt. But I chose to directly chop it and then forced his water, so this step is needed to add salt. After adding a little salt to chop it up thoroughly. Why do you need to chop it thoroughly? Because the root is preserved, and if the root is too big, it will actually affect the taste. After chopping, find a clean gauze, put the chopped capers inside the gauze. Twist it vigorously with your hands, and then put it on the chopping board and squeeze his water will come out.

There are two benefits of the moisture coming out. The first point is that what others have called the bitter flavor can be removed by squeezing the water. The second point is that after the excess water is removed. Dumpling filling contains not so much water, wrapped out of the dumplings will not be too much water soaked dumpling skin. The first thing you need to do is to get the water out of the water and make a filling.

I seem to have forgotten to mention that I don't agree with blanching, and there's another reason why it's a good idea. If you directly plunge into the water, in fact, a lot of the nutritional value of the water into the water, so what is the point of eating it?

It seems that there are comrades who say that it is slightly toxic, what is the definition of slightly toxic? According to the compendium of materia medica records pork sub-fan pig river pig river pig and small poisonous it, if you look at some of the medical texts. We usually eat a lot of things are micro-toxic small poison.

I just want to say a word, put aside the dose talk about toxic are rogue.

We eat anything, if we eat too much, eat every day, it will be bad for the body. Even if you eat ginseng. You eat every day, maybe one day will also be over-nutrition, nosebleed and die. There is no need to make a big deal out of it.

Shepherd's purse is delicious, shepherd's purse dumplings are even more delicious and tasty "

The main ingredients