Apricot mushrooms and shrimp dumplings
By VicentaLakin
In autumn, special attention will be paid to the mix of diets, with more water, tea, soybean and porridge, which, although slowly beginning to be filled in autumn, will have to be lightened in the early autumn, as the stomach function in the body is weak after a hot summer and requires a process of adjustment. There is a need for dietary diversification of food varieties to ensure nutritional balance. It is recommended that dumplings and buns be eaten two to three times a week (each of which is different) which is particularly beneficial for gastrointestinal adjustment. This is because dumplings or buns can be matched at random, with proteins, carbohydrates, fats, and so forth, all the trace elements that are required by humans are covered here, and they are simple and delicious. Grown-ups like it。
Recipe Recommendations
- pork belly 500G
- Pleurotus eryngii 2 pieces
- leek 100g
- eggs of 3
- shrimp 100g
- fungus 50g
- dumpling flour 500G
- water 260ml
- oil appropriate amount
- salt appropriate amount
- oyster sauce appropriate amount
- chicken powder appropriate amount
- MSG appropriate amount
- salty and fresh
- cook
- an hour
- ordinary
Steps for Apricot mushrooms and shrimp dumplings
1
First, the apricot mushrooms are cut to bits of salt, and they're dried up. The bellies are purified, the ears of wood are bubbled, washed and shredded。
2
Five flowers are plattered into a raw egg, and two eggs are made into eggs, shrimp is washed down the line and torn to pieces。
3
Onions, ginger cut。
4
Put onions and ginger paste into the petals, and add beryllium oil, perfume oil, chicken powder, salt, and stir up in one direction。
5
Put it in herbs, almond mushrooms and wooden ears。
6
Keep it even. The dumplings are ready。
7
And good noodles are still for over 30 minutes. ♪ We can make peace first, when we wake up ♪
8
Take out the noodles and make them into agents。
9
It's a dumpling。
10
Load the material。
11
Just pack the dumplings with your usual bag。
12
This is a shape I just learned。
13
Cooking dumplings is the key. When the water in the pot is boiled open, it is put into the raw dumplings, and the dumplings are pushed with small shovels, and the dumplings are rounded around the pot, so that they do not sink。
14
And then we'll cover it and wait for it to turn on。
15
When the pot opens, take off the cap and boil for three to four minutes in the fire。
16
When the dumplings float up, the dumplings grow up and the dumplings are ripe。
17
Load. Eat。Apricot mushrooms and shrimp dumplings Make Tips
1. Seasoning the filling is the most critical part of making dumplings, and the order in which you add ingredients and seasonings is crucial. The filling must not release soup; once it does, not only is nutrition lost, but the taste is also affected.
2. Never add cold water to the pot one by one when boiling dumplings. Doing so makes the dumplings sticky, the texture is poor, and they are hard to store.