Materials

Main ingredient: 500 grams of wheat flour, 600 grams of water chestnuts

Accessories: 50 grams of shrimp

Seasonings: 5 grams of salt, 3 grams of monosodium glutamate (MSG), 5 grams of soy sauce, 10 grams of green onions, 30 grams of vegetable oil, 10 grams of sesame oil

Production process

1. First, the chestnuts will be picked up to remove the impurities, washed with clean water;

2.

7. Cook in a pot of boiling water, pull out and put into a bowl;

8. Dip in seasoning and serve. Ingredients

Flour dough (about 2 cups of flour)

Filling material: 500g of water chestnuts, 400g of pork filling, 1 tbsp of wine, minced green onion, minced ginger, salt, sesame oil

Method of preparation

1. Remove the old leaves and roots of the water chestnuts, rinse and blanch them in boiling water with a pinch of salt, and then immediately put them into cold water to soak;

2.

2. pork filling and then chopped fine, mixed with all the seasonings, into the oil added to the hot pan and stir-fried until cooked;

3. drained water capers chopped, into the cooled meat mixture, add sesame oil;

4. dumplings skin well wrapped into the appropriate amount of filling and pinch the shape;

5. boiling water under the dumplings, cook until floating, repeated point of the water twice can be salvaged! Serve.

Operation Note

1. Shepherd's purse is more "eat" oil, so you need to put more meat and sesame oil, otherwise it will be dry and bad taste;

2. Shepherd's purse is not only delicious, nutritious and rich, it is the spring may wish to eat more soft liver lungs, but because of shepherd's purse contains oxalic acid, so eat with hot water to blanch, and then eat with a little bit of water to blanch.