condiments
500 grams flour
condiments
alkali
1 spoon
pork
400 grams
sweet pepper
two
cabbage
Most of them.
condiment
salad oil
5 grams
salt
3 grams
chicken essence
3 grams
verdant
2 pieces
energy
1 block
sesame oil
Count drops
five spice powder
4 grams
The practice of dumplings
1. Prepare cabbage and green pepper; Wash the cabbage, dry it and cut it into small pieces. Add a little salt to the water until it boils slightly. Add the cabbage and blanch it slightly to make it soft. Green peppers are also cut into small pieces and blanched.
2. The blanched cabbage and green pepper are cooled with cold water respectively, and the water is controlled to be dry; Chop cabbage and green pepper into stuffing respectively; Squeeze out excess water by hand for later use.
3. Pour sesame oil into the pork stuffing and stir well; Then add spiced powder, chicken essence, salt and soy sauce and mix well; Then add the right amount of salad oil to make the meat more moist.
4. Then add chopped green onion and Jiang Mo and mix well; Finally, add cabbage and green pepper; Stir the vegetables and meat thoroughly by hand, and the dumpling stuffing is ready.
5. Add a spoonful of salt and a small amount of edible alkali to cold water and stir until it melts (salt: alkali = 2:1); Slowly pour water into the flour and gently stir with chopsticks; Flour is stirred into snowflakes.
6. Make a smooth dough and set it aside 15 minutes; Knead the dough into long strips and cut into medium-sized balls; Flatten a small dose and roll it into dumpling skin.
7. Take the dumpling skin in your hand and wrap it with stuffing; Squeezed into ingots, jiaozi put them on the curtain one by one; Boil the water and put it in a wrapped jiaozi. Observe that the floating jiaozi color becomes a little transparent, and press the dumpling skin with your hand.
8. The rebound is fast, indicating that jiaozi is ripe, so you should pick up the water control plate immediately; Peel garlic and mash it into fine garlic paste; Add soy sauce and sesame oil to make dip.