The strong fragrance of Shiitake Mushroom and the light fragrance of rape, mellow and elegant into one, is favored by many elderly people, women who pursue beauty and vegetarians. It is one of the "eight treasures of the mountain", known as the "queen of mushrooms", and is an indispensable health food. The rich flavor and aroma of Shiitake mushrooms is attributed to the rich and colorful ribonucleotides contained in the mushrooms, which are an all-natural flavor enhancer.
Mushroom and greens dumplings production process1, 50 grams of shrimp skin, wash with warm water. Pour into a bowl, pour in about 100 grams of boiling water and soak for 1-2 bells.
2, 4 raw eggs, clean the skin, beat into the bowl, stirred into a uniform fine egg liquid. Pour into the pot 30 grams of cooking oil, the temperature boiled five or six percent hot, pour into the egg liquid, quickly scrambled dispersion. With the edge of a hand spoon, cut into pieces of fine chopped eggs. Scramble the eggs until they show an attractive golden color, like osmanthus trees, also known as "osmanthus tree eggs". Allow the scrambled eggs to cool completely before mixing with the meat.
3, using 300 grams of fresh shiitake mushrooms, remove the stems, clean and dry.
4, 500 grams of rapeseed, selected into the wheel raw, cleaned.
5, the pot poured into a certain amount of cold water, go red after boiling, put the rape leaves, nicked more than 10 seconds, blanch the rape to break the life, fishing up too cool.
6, and washbasin add 300 grams of warm water, salt 3 grams, egg white 1, stirred into a well-proportioned delicate egg water wet. Pour into the wheat flour 600 grams, synthesized into a well-proportioned and detailed dough. Cover the surface of the plastic bag to avoid the batter surface blow dry, indoor temperature rise about 30 minutes.
7, the water is too cold to be too cold rape seed fishing up, clenched dry water, cut into powder. Shiitake mushrooms cut into small dices, finely chopped scallions, together with the seasoning meat mixture basin. Fish up the soaked shrimp, drain, cut into shrimp skin dices, together with the cooled "osmanthus tree raw eggs", put in. Add 30 grams of cooking oil, 5 grams of salt, 5 grams of sugar, 2 grams of chicken essence or chicken powder (optional), 10 grams of oil, 5 grams of sesame oil, mix well, delicious mushrooms and greens stuffing is ready.
8. Knead the dough again, pull it into a proper dosage, spread it into a thin dumpling skin, wrap it into the appropriate mushroom and rape filling, and wrap the dumplings well, paying attention to the edges of the wrapping to be tight.
9. Pour a certain amount of cold water into the pot and add 3 grams of salt to avoid breaking the skin of the dumplings. When the water comes to a boil, keep it at a full boil and add the appropriate mushrooms and greens to the dumplings. Add cold water three times and boil three times. Cook the first two times with the lid on to cook the filling, and the second time with the lid on to cook the skin. Cook until the dumplings "bulging belly", dumplings are cooked.
10, the steamed dumplings into the flat plate, you can enjoy the dish while hot.