The practice of soup dumplings
Ingredients prepared:
Chicken claws, ginger, cooking wine, minced meat, dumpling skin, eggs, minced scallions, chicken juice, white pepper, soy sauce
First: first of all: clean chicken claws cut off the toes, and then blanched in a pot of water, into the ginger and cooking wine to go to the fishy, the pot boiled skimmed off the froth, fished out rinsing, and then chicken claws into two. Put the processed chicken claws back into the pot, and then into the ginger, white pepper, a spoonful of salt to increase the bottom flavor, cover the pot with a lid on high heat, medium-low heat and simmer for thirty minutes.
After the soup burns white, pour out the soup and set it in the refrigerator to chill. In a bowl, add the minced meat, then add an egg, salt, ginger, green onion, soy sauce, white pepper, chicken juice, mix well in one direction and stir vigorously. Add the frozen chicken claws to the minced meat, then knead with your hands to mix well, and then place in the refrigerator.
Thinly roll the skin with a rolling pin. Put the meat jelly in the skin and pinch it along the edges, wipe some water on the side if the dumpling skin is dry. Then put the packaged soup dumplings into the boiling steamer, steam on high heat for ten minutes, when the time is up, you can take out the soup dumplings, home version of the soup dumplings are ready.
Pork nutritional value:
1. Pork protein is a high-quality protein, containing all essential amino acids.
2. Pork is rich in iron, which is necessary for the production and maintenance of red blood cells in human blood.
3. Pork is the main dietary source of vitamins, especially refined pork rich in vitamin B1. Pork also contains more vitamin B2 which is important for fat synthesis and decomposition.