Boiled dumplings with cabbage, carrot and Agaricus blazei

Boiled dumplings with cabbage, carrot and Agaricus blazei

Introduction:

As the saying goes, "it's better to lie down than to sit, and it's better to eat dumplings.". We northerners like to eat dumplings, so every so often I make dumplings, not only to make it delicious, but also feel that even food with rice, to avoid the trouble of cooking and cooking. So in order to save trouble, we decided to eat dumplings tonight. The food materials at home are ready-made, so we don't have to go out to buy. We can do it as we say. Take out the meat stuffing from the refrigerator, grab a handful of dried Agaricus blazei Murill bought last year, wash it with clean water, pour it on the warm water bubble. He broke off the old Chinese cabbage at home, washed it clean, controlled the dry water, and washed a carrot for standby. When everything was ready, I began to make noodles. I thought the dumplings would be delicious and fragrant tonight, especially the special smell of Agaricus blazei. Don't be so wordy. Let's start

Production steps:

Step 1: prepare all kinds of seasonings for use;

Step 2: 450g flour, water and good flour wake up, start the following process;

Step 3: wash the cabbage and carrot, soak the Agaricus blazei Murill in warm water;

Step 4: first put a little water into the meat stuffing, stir in one direction, put in various seasoning salts, 3 spoons of yipinxian soy sauce, 1 spoonful of oyster sauce, chicken essence, shrimp powder, ginger powder, thirteen spices, yellow sauce, stir in one direction with chopsticks.

Step 5: cut the carrots, add oil in the pot, stir fry the carrots, the oil turns red, so that the carotene can be brought into full play, more easily absorbed by the human body.

Step 6: soak Agaricus blazei Murrill for two hours and cut it into pieces with a knife;

Step 7: Chop cabbage, Agaricus blazei and stir fry carrot;

Step 8: at this time, put the chopped green onion into the meat stuffing to stir, and remember not to put the green onion too early, so as not to make the green onion taste too strong.

Step 9: put all kinds of cut vegetables in the meat stuffing, continue to stir in one direction, season and add sesame oil.

Step 10: make up your face.

Step 11: knead the dough into long strips, and use your hands to make a proper size preparation;

Step 12: use your hand to round the agent and press it;

Step 13: it is convenient to roll the flattened dosage;

Step 14: rolling good dumpling skin;

Step 15: put the stuffing on the dumpling skin and start making dumplings;

Step 16: make dumplings;

Step 17: all finished, ready to cook dumplings;

Step 18: put water in the pot to boil, and then you can make dumplings. Use the bottom of the spoon to gently push the dumplings in the pot to avoid sticking to the bottom of the pot;

Step 19: then pour in half a bowl of cold water, cover the pot and boil, then continue to pour in half a bowl of cold water, open the lid and boil, then pour in half a bowl of cold water, pour in a total of three times during the whole process of cooking dumplings;

Step 20: after three times of water in the pot of dumplings;

Step 21: see dumpling fat surfaced that has been cooked;

Step 22: take out the cooked dumplings with a colander and eat them while they are hot;

Step 23: dumplings don't taste very greasy;

Step 24: you can match it with your favorite condiment. Garlic sauce tastes delicious.

Materials required:

GAOJIN powder: 450g

Pork stuffing: 400

Water: 300g

Carrot: Half Root

Cabbage: 300g

Agaricus blazei Murrill: 50g

Peanut oil: right amount

Yipinxian soy sauce: a little

Oyster sauce: 1 tablespoon

Chicken essence: a little

Homemade shrimp powder: a little

Sesame oil: a little

Thirteen spices: appropriate amount

Onion: one

Ginger: a small piece

Soy sauce: 1 tablespoon

Note: cooking dumplings must use high fire, otherwise small fire will make dumplings into pieces of soup. The onion in the stuffing should be put later, and the onion taste will be bad if it is put early.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh