The epidemic is serious, people are not allowed to go to work, and access is restricted. The vegetables at home are all eaten up, so get up early and go to the vegetable market
Chinese cabbage costs 1.2 yuan per pound, and 11 yuan per head. For dumplings, use half a tree. The wholesale price of bitter chrysanthemum is 5 yuan for 10 kilograms. I decided to use bitter chrysanthemum to make dumplings. This is my first time posting a work, the order is a bit confusing
Ingredients used?
4 bitter chrysanthemums
About 300 grams of pork
4 ginger slices
3 tablespoons of light soy sauce
An appropriate amount of sesame oil
1 green onion
An appropriate amount of peanut oil
An appropriate amount of salt
How to make dumplings stuffed with bitter chrysanthemum?
Remove the roots first, do not cut them all into pieces, and wash the cut leaves separately from the rest. It is easy to wash, control the water, and chop them into small pieces. Cut the leaves first, cut most of the leaves and put them aside, then continue to cut the next leaf. The leaves contain less water, so you don’t need to squeeze them. Cut the remaining part. The root part contains more water and can be squeezed.
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This is the remaining vegetable filling. I didn’t take a picture when adding the filling. . The rule for filling dumplings is: add meat filling, salt, soy sauce, green onion, and ginger together, then add oil, and finally add vegetables, otherwise the salt will bring out the water in the vegetables. I don’t know how to put it, but that’s what it means, then There will be a lot of water in the vegetable filling, which makes it difficult to make dumplings.
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Boil water in the pot, add the dumplings after the water boils, stir the dumplings after adding them, do not stick to the pot, cover the pot in time, and wait until the dumplings float. After that, open the lid and continue cooking
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Everyone has a try
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Tips Shi
There is another saying: first put salt, light soy sauce, onion and ginger, etc., to marinate the meat filling to make it more flavorful, and then add oil. The oil will coat the outside of the salt, preventing the salt from mixing with the meat. Keep the vegetables in contact to prevent the moisture inside the vegetables from flowing out.
About the amount in the recipe: appropriate amount, a little, one spoon, 1 stick, 3 slices, 5 grams, 400 grams, etc. are all estimates. The spoons of each house are different and there is no way to control it. There is no need to buy a kitchen scale, unless you are doing baking. These things are all based on your taste. The cooking was salty today because there was too much salt. Use less salt next time. When making dumplings, the ginger taste is too strong. Next time Put less. On the contrary, put more in. In short, it is experience, experience after failure and success. As long as you don't open a restaurant, in fact, whatever suits you is the best.