Emerald pickles
By VicentaLakin
The emerald dumplings are actually being made, and they usually use spinach for juice and noodles, and they turn to green, and I'm trying today with tea powder, which is the same thing in the eyes, and the color works well, and doesn't taste like it. When mom knew we all had to work when the baby was asleep, the juicer was too loud to make the baby sleep, so she thought tea powder, which proved to be perfectly feasible。
Recipe Recommendations
- flour 600 grams
- meat a bowl
- edible oil two tablespoons
- sesame oil a small spoonful
- pepper oil a small spoonful
- onion half a
- matcha powder 30 grams
- Chinese cabbage a
- oyster sauce a tablespoon
- soy sauce a tablespoon
- salt appropriate amount
- chicken essence appropriate amount
- qingshui appropriate amount
Steps for Emerald pickles
1
All flour is divided into two equals, one of which is filled with tea powder and evenly mixed。
2
Both flours were filled with fresh water, hand and face, and made of white, green and smooth noodles, with a lid on for a while。
3
The meat and the water stir it up, and it's shredded。
4
The cabbage is cut and squeezed, mixed with meat and evened with the above-mentioned mix。
5
Two rollers。
6
Blast the two noodles, wrap the white ones in green, roll them up, put a layer of water on the green ones, roll them tight。
7
That's what it looks like when it's done。
8
Cut it in small pieces。
9
It's a dumpling。
10
Put dumplings on the skin, wrap them up。
11
Pack it all up and set it up。
12
Cook it in the pot。
13
Load the plate。