Carrot dumplings
By VicentaLakin
The radish dumplings made today were not intended to produce recipes, but, unlike the usual radish dumplings here, they were not cooked and used directly with raw white carrots, which tasted and tasted better than well-established radishs, so they were shared. It's good to have a radish and a ginger and a radish dumpling。
Recipe Recommendations
- pork stuffing 300g
- onion ginger appropriate amount
- white radish 600g
- flour 400g
- green vegetables 200g
- salt appropriate amount
- sugar appropriate amount
- yellow wine appropriate amount
- soy sauce appropriate amount
- spiced powder appropriate amount
- salty and fresh
- cook
- three-quarters of an hour
- simple
Steps for Carrot dumplings
1
A proper amount of water is mixed up when the oil is boiled. I like to use cabbage and bread dumplings. I usually use spinach. I don't have enough spinach today. I use little oil. But it's almost nutritional
2
Pour the green into the flour
3
It's got a nice, soft face, 15 minutes
4
Powders with ginger paste, fragrance, salt, sugar, yellow wine
5
Powders with ginger paste, fragrance, salt, sugar, yellow wine和老抽搅拌均匀
6
Scratch the radish with the meatstack of the cuisine, dry the water with the drawers, pour it into the pot, mix the radish with oil, lock the radish with oil, then mix it with the meat
7
I'm gonna cut the onions, and I'm gonna use the perfume
8
Then it's easy to mix evenly. Don't mix it too much after you put it on the onions, so it doesn't taste like it。
9
Pack them all up