Dandelion filling in dumplings

Dandelion filling in dumplings

Introduction:

"Dandelion, we also call it mother-in-law Ding. This season is the best season to eat mother-in-law Ding. There are mother-in-law Ding all over the mountains and fields. The best thing to eat is small sprouts, but the bigger ones can also be eaten. The taste is a little bitter, very special. More importantly, it belongs to a kind of medicinal materials, is a good recipe for dispelling fire in spring, and belongs to wild vegetables, pollution-free pure green organic food

Production steps:

Step 1: take dandelion and wash it

Step 2: blanch with boiling water, remove bitterness, chop, add seasoning to make stuffing

Step 3: add chopped green onion and ginger and stir well

Step 4: you can pack it

Step 5: Boil the pot under water, steam for 15 minutes, and the fragrant shanyecai dumplings will come out of the pot

Materials required:

Dandelion: 800g

Eggs: two

Onion: one tree

Ginger: three pieces

Fuel consumption: 1 spoonful

Salt: right amount

Thirteen spices: a spoonful

Sesame oil: 1 tablespoon

Salad oil: right amount

Note: Dandelion can also be eaten raw or cold

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: other