Ingredients: 500g of revolutionary vegetable, 500g of Mei Mei flour (Meimei flour is a kind of low-gluten flour, which can also be replaced by other flours), and 250g of river shrimp. Seasoning: ginger wine 10g, white pepper 2g, salt 3g, chicken essence 7g, sesame oil 10g, salad oil 750g and 4 eggs.
working methods
1. Knead dough with 200 grams of boiling water and let it stand for 30 minutes.
2. Put revolutionary dishes into boiling water and chop them into powder; Chop shrimp into powder, add ginger wine, white pepper, salt, chicken essence, sesame oil and revolutionary vegetable powder to make stuffing.
3. Knead the dough evenly, put it in the dosage of 10g, then roll it into dough pieces, put the stuffing in one dough piece, cover the other dough piece, pinch the two dough pieces tightly, drag the egg liquid, put it in 50% hot salad oil, soak it in low fire for 5 minutes, and take it out and put it on an oil control plate.
skill
trait
Beautiful appearance and golden color.
Revolutionary cuisine
Overview: Revolutionary cuisine, also known as Chrysanthemum Indicum and Annandai, is a compositae plant. Because of the revolutionary war years, revolutionary veterans used it to satisfy their hunger, so it was named "revolutionary dish". Revolutionary dishes have a faint chrysanthemum fragrance, slightly bitter, and can generally be used to make soup or cold salad.
Nutritional components and health care functions: Revolutionary cuisine contains a variety of vitamins, and has the functions of invigorating spleen, reducing swelling, clearing away heat and toxic materials, promoting qi circulation and diuresis. Revolutionary dishes are spicy and slippery, and people with diarrhea due to stomach deficiency should not eat more.