Emerald pork and cabbage
By VicentaLakin
As a classic northern pasta, dumplings are not only protein-rich, dietary fibres, carbohydrates, etc., but can be described as a medium-sided point of well-balanced nutrition. The classic porcelain sauerkraut, more of a home-made dumpling. The pork cabbage soup tastes good。
Recipe Recommendations
- spinach 50 grams
- pork stuffing 300 grams
- Chinese cabbage 450 grams
- flour 300 grams
- green onions 15 grams
- soy sauce 1 tablespoon
- ginger 8 grams
- cooking wine 2 tablespoons
- salt 5 grams
- oyster sauce 2 tablespoons
- salty and fresh
- cook
- several hours
- ordinary
Steps for Emerald pork and cabbage
1
Preparation material。
2
Put spinach in the water。
3
Scrambled spinach and dried it to shreds and noodles。
4
With spinach and noodles。
5
One more white noodle. Wake up to 20 minutes。
6
The meat pie is mixed with platinum oil, onions, ginger powder, wine, salt, soy sauce。
7
Big cabbage is cut to bits of salt pickled。
8
The cabbage is dried and added to the meat pie。
9
Smash even。
10
Take out the green noodles and squirm into circles。
11
The white noodles will grow。
12
Put the white side on the green side。
13
Pack the white ones, remove the extra ones. Seal it up。
14
Cut the agent。
15
Push the flatten。
16
It's a dumpling。
17
Put it on the pie, fold it, and the thumbs of both hands are squeezed into the middle into dumplings。
18
Boil with water and dumplings。Emerald pork and cabbage Make Tips
1. Blanch the spinach for a little longer; it should be soft enough to mix with the dough.
2. You can knead the white dough with the squeezed cabbage juice to avoid wasting nutrients.
3. Wrap the green dough around the white dough and align the seam.