Today is the last day of 2010, a day worth remembering. Looking back on the past year, everyone must be filled with emotion. Only they can appreciate the ups and downs of the 365 days. But whether it is sadness, pain, happiness and joy, they have all stayed on a page in history, and a new page is about to open. We should enter 2010 with an optimistic and positive attitude, put aside the shackles of past failures and setbacks, and face the challenges from all aspects in the new year with a new self.
Although it is not the Lunar New Year, it is a day that everyone on earth will celebrate. We can't just spend today casually. Hehe ~ Let's say goodbye to the old and welcome the new in the most traditional way and eat dumplings ~
Vegetarian three delicacies dumplings
Recipe Recommendations
- leek 250g
- shrimp 180g
- mushrooms 7 flowers
- fungus 100g
- eggs of 3
- flour 600g
- onion appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- sesame oil appropriate amount
- pepper appropriate amount
- Weijixian soy sauce appropriate amount
- vinegar appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- salty and fresh
- cook
- several hours
- ordinary
Steps for Vegetarian three delicacies dumplings
1
Take appropriate amount of flour.
2
Add cold water, mix to form dough, and leave to soak for a while.
3
Pick and wash the fungus and soak your hair.
4
Soak mushrooms in advance.
5
The eggs are ready.
6
Pick the leeks and remove the shrimps to defrost.
7
Chop mushrooms and fungus into pieces respectively.
8
Wash the shrimps and chop them into mud.
9
Beat the eggs into a bowl, stir to disperse, add to the pan and stir fry until set aside.
10
Chives, eggs, mushrooms, fungus, shrimp paste and onion ginger mixture.
11
Add appropriate amount of sesame oil, cooking wine, soy sauce, sugar, salt, pepper, and chicken essence, stir well and set aside.
12
Gently knead the dough, knead it into long strips, and divide it into evenly sized doses.
13
Press flat and roll into dumpling skins.
14
Wrap in the filling and squeeze well.
15
After wrapping everything, pour enough water into the pan, bring to a boil, and add the dumplings.
16
Bring the water to the boil again and add cold water. Repeat this step 3 times until the dumplings swell and float.
17
Load the plates and serve the table ~! Just think about it and you can know how rare and fresh the dumplings are, and you must eat them while they are hot!
18
Look at the beautiful dumpling filling.