What is the best way to make dumplings with water chestnuts
Shepherd's purse is the messenger of spring, which not only brings people the message of spring, but also lets people taste the freshness and fragrance at this time. Wild vegetables - shepherd's purse is a nutritious dish, containing more than ten kinds of essential amino acids, protein, minerals and vitamins. Shepherd's purse is eaten in many ways, can be used to make soup, soup, stuffing (dumplings, wontons, etc.), but also fried shredded meat.
Shepherd's purse pork dumplings
Ingredients
Main ingredients 500 grams of shepherd's purse 500 grams of pork 250 grams of egg 1 auxiliary ingredients ginger moderate salt 2 teaspoons of oil 100 grams of chicken sperm a little wine 1 tsp. 2 spoons of oyster sauce
Steps
1. Shepherd's purse picking clean, blanch it with boiling water, a bit soft to be fished out.
2. Chop with a knife, put into the filling basin, standby.
3. 4-5 spoons of cooked peanut oil into the caper filling (capers like oil, according to their own preferences, more or less can be added), mix well, standby.
4. Crack the egg into a small bowl, beat it, put it into a hot frying pan, scramble it into an egg spike, and then put it out, set aside.
5. Put the chopped pork stuffing, scrambled egg crumbles into the pot with capers, add the ginger,
6. Pour in 1 small spoonful amount of cooking wine to remove the meat.
7. Pour in 2 tablespoon amount of oyster sauce, seasoning.
8. Add 2 teaspoons of salt, to taste.
9. Add a little chicken broth to add freshness.
10. Mix well to make the meat filling with capers.
11. Flour and water and well, kneaded into a dough, molasses 30 minutes.
12. Make dumpling dough and set aside.
13. Take the dumpling skin and wrap it with the filling.
14. Make dumplings raw bad.
15. Add water to the pot and bring to a boil, add the dumpling blanks and cook.
Tips
When eating, according to preference, you can choose to mix vinegar, garlic, chili oil jiaojiao eat.
Don't overcook the water chestnut dumplings, just hit the second cold water.
What is the best way to make dumplings with water chestnuts
Water chestnut dumplings
1 water chestnuts to choose and wash clean blanched and cooled dry water spare; leeks to choose and wash clean drained water spare;
2 pork into a container to add chopped green onions and ginger minced; add the right amount of oil, cooking wine, soy sauce, bone broth, salt, and mix well (from the beginning to the end of the mixing in one direction);
3 according to the needs of the meat while mixing;
This is a great opportunity for the public to learn more about the importance of the water chestnut.
Tips: meat filling I am using plum meat and pancetta mixed stirred meat filling, not fat, not greasy, and plum meat and especially tender.
In addition, the root of the chestnut must not be removed, the root of the nutrition is not less than the leaves, absorbing the essence of the earth in the winter, the root after blanching is also very tender and not old.
Is it good to eat caper dumplings in spring
After this time of the year, in the fields of Heyang, you can often see people carrying small baskets, turning the spring mud, digging capers. This wild ingredient, full of the flavor of the earth, is the beloved of the people of Heyang in this season, but also after a cold winter, people and natural habitat for the first time close contact. Dug to chestnut, gently shake off the dust bumps, and then carrying a basket stuffed with spring home cleaning and frying, not long, the unique flavor of chestnut will be diffused .......
The digging of the wild vegetables, pick clean. Shepherd's purse, defying the frost and cold wind, according to their own growth rules, thrive, which is nature's gift to mankind of a non-polluting green wild vegetables of the treasures. After cleaning, to blanch in boiling water with their own chopped meat seasoning to taste.
Blanched wild vegetables chopped. Meat stuffing into the oil and mix well, the chopped capers into the continue to mix. Each one contains mom's full of love! ~
Mom said she loved the process of making dumplings more than eating them. Now she often makes all kinds of dumplings and ravioli for her grandchildren. My favorite flavor is the flavor of capers. I remember when I was a kid, after the New Year, the weather warmed up, and every day after school when I had time, my favorite thing was to take a bamboo basket and shovel to the wheat field to dig chestnuts.
Focused on finding, seeing the surprise, diving to feel the subtle happiness gifted by nature. Fresh green basket, take home to let mom or grandma to dumplings and buns or simply cook a pot of caper soup noodles feel extremely delicious. Open the fire, in the pot, out of the pot, into the plate, a bite, full of fresh flavor.