How to make celery leaf crystal steamed dumplings, which are nutritious and delicious, and your children can’t stop eating them?

You should have seen a lot of dishes made with lettuce, but in many dishes made with lettuce, the celery leaves are discarded. This is really a pity, because celery The nutritional value of leaves is relatively rich, and the various nutrients in celery leaves are much higher than those in lettuce stems. For example, the carotene that everyone is familiar with, the water content of carotene in celery leaves is much higher. Cut through the lettuce stems.

Knowing the nutritional value of celery leaves, many good friends want to ask how to make celery leaves delicious. In fact, celery leaves can also be used to make many delicious things, such as wrapping, making cakes, cold dishes, etc. Different ways of eating it, the taste is also very good. Usually when we cook, we pick off the celery leaves and we can make a delicacy independently. In this way, we can not only get more nutrients, but also more delicious food. It will not consume food, and eating two dishes with one dish makes our dining table richer.

Today Qiuqiuhe will share with you a delicious and beautiful way to make celery leaves. We use celery leaves to make crystal steamed dumplings. The crystal steamed dumplings made in this way have the fillings looming and look better. Beautiful, the dumpling skin of crystal dumplings has a chewy texture and tastes fragrant and delicious. Use it for breakfast or for afternoon tea, it is a very good little dessert.

Celery Leaf Crystal Steamed Dumplings Prepare food in advance: Crystal dumpling wrapper: wheat starch, corn flour, animal oil. Fillings: celery leaves, meat filling, raw eggs, green onions, ginger, vegetable oil, salt, light soy sauce, white pepper, pepper noodles, MSG. Production process: Step 1

Let’s make the dumpling wrapper first, using 70g of wheat starch and 20g of corn flour. Add boiling water and mix with chopsticks to form a fluffy mass. Let it dry until it is no longer hot, and then pinch it together with your hands. , add 3g of animal oil, knead until smooth again, cover the lid and let the batter relax. Set aside. Wheat starch is also called rice flour. It is the gluten-free flour before water gluten is removed. Mix it with corn flour to make the dough. It is made into dumpling wrappers, which are transparent after cooking, very beautiful to look at, and very elastic in taste, making them more delicious to eat. Step 2

The dumpling wrapper part is done. Now let’s make the dumpling filling. Add a small amount of chopped green onion and minced ginger, vegetable oil, salt, light soy sauce, white pepper, and peppercorns to the meat filling. For the MSG, beat vigorously in one direction with chopsticks. Beat the dumpling filling and put it aside for preparation. Step 3

After cleaning the celery leaves, blanch them in a pot of boiling water. After soaking in the water, pick them up and if they are too cold, squeeze out the unnecessary water, chop them into pieces with a knife, and pour a small amount of vegetable oil on them. Stir, then pour the celery leaves into the dumpling filling, mix well with chopsticks, and part of their filling will be adjusted. Step 4

Put the loosened batter on the control panel, knead it into strips, cut it into equal-sized dough, use a rolling pin to roll it into a thick dumpling wrapper in the middle, and put the filling on it. Go to the middle and fold the dumpling skin in half to wrap it.

After the water is boiled, put the packaged crystal steamed dumplings into a stainless steel steamer and steam for about 6 minutes. Depending on the size of the dumplings you make, if the dumplings are larger, extend the time a little longer. When the time is up, You can open the cover and take out their dumplings to serve.