Artemisia argyi is rich in amino acids, carotene and other substances, with high nutritional value, fragrant smell, smooth and delicious, and very delicious. Let's take a look at how chrysanthemum dumpling stuffing is made.

Material: Artemisia capillaris 100 g snowflake meat 300 g.

Steps:

Prepare Folium Artemisiae Argyi, snowflake meat, salt, raw flour, soy sauce and peanut oil.

Wash the snowflakes, cut them into thin slices on the chopping board, and then put them into a meat grinder to make meat stuffing.

Add a proper amount of salt, soy sauce and corn flour into the beaten meat stuffing and stir evenly, then stir in the same direction for 15 minutes until the meat stuffing is gelatinous.

Remove the old path of Artemisia argyi, pick out the rotten leaves, throw them away, and wash them in a vegetable basin.

Drain the cleaned Folium Artemisiae Argyi, and put it on the chopping board and cut into pieces after the water on the surface of Folium Artemisiae Argyi is completely dried.

Put the broken Folium Artemisiae Argyi into a container, add a little peanut oil and stir well to lock the moisture in the Folium Artemisiae Argyi so that it won't come out when wrapping jiaozi.

Pour the marinated minced meat into a container, and stir it evenly with Folium Artemisiae Argyi, then you can use it to wrap jiaozi. Jiaozi soup wrapped with this stuffing is very rich, smooth and delicious.

Precautions:

Be sure to mix the chrysanthemum with the oil first.