Steamed dumplings with squid and leek

Steamed dumplings with squid and leek

Introduction:

"Leek has the function of heat preservation for human body, and can also enhance physical strength and promote blood circulation. Leek contains volatile propylene sulfide, so it has a pungent taste and can promote appetite. In addition to cooking, leek has good medicinal value. Its root taste is pungent, entering liver meridian, warming middle, promoting Qi, dispersing blood stasis, leaf taste is sweet, pungent and salty, nature is warm, entering stomach, liver and kidney meridian, warming middle, promoting Qi, dispersing blood stasis, tonifying liver and kidney, warming waist and knee, strengthening yang and strengthening essence. Chinese chive has the functions of promoting blood circulation and removing blood stasis, regulating qi and reducing adverse reactions, warming kidney and invigorating yang. Chinese chive juice can inhibit dysentery bacilli, typhoid bacilli, Escherichia coli and Staphylococcus. Squid is rich in calcium, phosphorus and iron, which is conducive to bone development and hematopoiesis, and can effectively treat anemia. Besides protein and amino acids needed by human body, squid also contains a large amount of taurine, which can inhibit cholesterol content in blood, relieve fatigue, restore vision, and improve liver function. Peptides and selenium in squid have antiviral and anti radiation effects. "

Production steps:

Materials required:

Squid: half a catty

Leeks: half a Jin

Pork: half a catty

Flour: 800g

Scallion: 10g

Ginger: 10g

Peanut oil: 20g

Spiced noodles: 5g

Hot water: 500ml (about 80 ℃)

Soy sauce: 5g

Vedami: 5g

Salt: 4 g

matters needing attention:

Production difficulty: Advanced

Process: steaming

Production time: one hour

Taste: salty and fresh