Nutritious and delicious -- Portulaca oleracea dumplings

Nutritious and delicious -- Portulaca oleracea dumplings

Introduction:

"Portulaca oleracea, also known as long-lived vegetables, long-lived vegetables, five elements grass, Portulaca oleracea, etc. There is another name for hometown: mouse ear, which is called machai by local people. It is cold in nature and sweet and sour in taste. It has the functions of clearing away heat and toxin, promoting diuresis and dampness, dispersing blood and detumescence. When I was a child, it didn't grow much in the wild, but in my mother-in-law's place, the vegetable fields grew everywhere. Every summer, I would pick it and dry it. At the end of the year, I used it as stuffing for steamed buns. It's the first time I've used it to make dumpling stuffing with fresh meat. It's really good! "

Production steps:

Step 1: pick the purslane from the field.

Step 2: remove the roots and clean them.

Step 3: bring the water to a boil.

Step 4: put the mustard in the pot, scald it, turn it over with chopsticks, scald it soft, and don't boil it again.

Step 5: put the scalded purslane in the blueberry and let it go

Step 6: put the scalded purslane in the blueberry and let it go

Step 7: dry for two or three days.

Step 8: soak the sun dried mustard in water. If you want to hurry up, use warm water.

Step 9: when the pickle is dry, you can add shredded ginger to the meat paste (you can remove it if you don't eat ginger), green onion, cooking wine, soy sauce and salt, and mix them well

Step 10: soak the purslane and wash it again, squeeze the water, blanch it in a boiling water pan, and then bring it to a boil again.

Step 11: blanch and cool down.

Step 12: squeeze out the water and put it on the chopping board.

Step 13: mix well with the meat and shrimps.

Step 14: mix well with meat and shrimp.

Step 15: take a piece of dumpling skin and put some stuffing on it.

Step 16: shape yourself. The dumplings are made.

Step 17: Boil the water in the pan, add some salt, add the dumplings and cook until the dumpling skin is bulging.

Step 18: pack and eat.

Materials required:

Purslane: right amount

Fresh meat paste: appropriate amount

Dumpling skin: right amount

Dried shrimps: right amount

Ginger: moderate

Chives: right amount

Soy sauce: moderate

Cooking wine: moderate

Salt: right amount

Precautions: 1. Dried vegetables should be dried thoroughly before they are easy to preserve. 2. If you add salt to the water, the dumplings won't rot easily. 3. When cooking dumplings, the spatula should be pushed in the same direction.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh