How to do crystal steamed dumplings with celery leaves, nutritional and delicious, the child can not stop eating it?

On the use of lettuce to do dishes everyone should see a lot, but many dishes with lettuce, will be celery leaves will be thrown away without, this is really too bad, because the nutritional value of celery leaves, but more rich, and celery leaves in a variety of nutrients is far higher than the stem of lettuce, for example: we are familiar with the carotene, celery leaves in the carotene of water content is far higher than the stem of lettuce, the water content is far higher than the stem of lettuce. The water content of carotenoids in celery leaves is much higher than that of lettuce stalks.

Knowing the nutritional value of celery leaves, many good friends want to ask how to do celery leaves to eat, in fact, celery leaves can also do a lot of delicious, can wrap, make cakes, mixing coleslaw, and so on different ways to eat, the flavor is also all very good, usually we do the process of cooking will be celery leaves off, can be independently made into a gourmet food, in this way, we can get more of the nutrients, not to the food, but also to the food. Nutrients, not to mention food consumption, a dish two eat, so that our table is also more and more more rich.

Today's autumn and share with you a celery leaf delicious and good-looking method, we use celery leaves to make a crystal steamed dumplings, so that the crystal steamed dumplings, filling hidden look more beautiful, crystal dumplings dumpling skin has Q elastic gluten flavor, eat fragrant and delicious, use it to do breakfast, or do afternoon tea time, all a very good little dessert.

Celery Leaf Crystal Steamed DumplingsPrepare food in advance: Crystal Dumpling Skin: Wheat Starch, Cornstarch, Animal Oil. Filling: celery leaves, meat, raw eggs, green onions, ginger, vegetable oil, salt, soy sauce, white pepper, pepper, monosodium glutamate. Production process:

First step

Everyone first to make dumpling skin part of the wheat starch 70g, cornstarch 20g, add boiling water with chopsticks and mixed into flocculent, dry to not hot, with the hands of the dough, and then add 3g of animal oil, take the hands of the kneading pressure once again clean, cover the lid to let the batter loose reserved, wheat starch is also known as sticky rice flour, is to remove the water gluten gluten before gluten-free flour, with it and Cornstarch is also known as sticky rice flour, it is a gluten-free flour before the gluten is removed from the water, it is mixed with cornstarch to make dumpling skins, which are transparent when cooked, very pretty and very Q-bouncy in flavor, making them more delicious to eat.

Step 2

The dumpling skin is partially done, now we make the dumpling filling, add a small amount of minced green onion and ginger foam, vegetable oil, salt, soy sauce, white pepper, pepper, monosodium glutamate (MSG), and use chopsticks to beat in one direction, and then put the dumpling filling to the side after beating.

The third step

Celery leaves after cleaning, put into the boiling water pot blanch a little bit, nicked after fishing up too cool, clutching dry unnecessary water, chopped with a knife, pour a small amount of vegetable oil tossed, and then the celery leaves poured into the dumpling filling, use chopsticks to mix well, part of their fillings are regulated.

Step 4

The batter that is loosened a little bit is put on a control panel, kneaded into strips, cut into equal-sized dosages, and rolled out with a rolling pin into a dumpling skin that is thicker in the center and thinner all around, put the filling into the center part, and then folded the skin and wrapped it up on the right side.

Water on the steam car after the packaged crystal steamed dumplings into the stainless steel steamer, go red steam 6min up and down, according to the size of their own dumplings, wrapped in a larger to extend the time a little bit of time, the time is up to be able to open the lid of the table will be able to take their dumplings out of the dish.