Emerald dumplings
By VicentaLakin
The spinach is rich, but the little ones don't like it
- salty and fresh
- cook
- several hours
- ordinary
Steps for Emerald dumplings
1
Spinach, wash, in hot water, squirm; don't be too long, watch it flat
2
(a) Scrubbing the spinach after the water, cutting it off, putting it in the juicer and sifting it
3
Oversifted, water used to mix the noodles, and the slag can be a cake, so don't throw it away
4
(b) Add flour, a small spoon of salt, mixing, smoothing of the noodles
5
Two noodles, one green and the other white, with spinach juice; then, cover the film and wake up for 15 minutes
6
It's time to prepare the material
7
(b) Take two noodles, green ones in the form of a cow tongue, rub the white ones in a cylindrical form, and put the white ones on the top of the green and wrap them up
8
Packed noodles, meat growing strips, cut into a single little agent
9
Then with a scepter, round, and thin on the edge, and thick in the middle
10
Then you can start packing dumplings, take a skin, put it in a coat, wrap it up. I'm not a good wrapper. I'm sure my folks are better
11
Hot pots, cool water, burn, salt, mix, dumpling, add a little cold water, burn, float, dumplings are ripe
12
With fruit and milk, it's beautiful breakfastEmerald dumplings Make Tips
When rubbing the face, add a small amount of water, mix it with chopsticks, mix it, not sticky, it's fine, if it feels a little dry and glued to the hands; if it's too sticky, it can glue the flour; there is a difference in the water quality of flour