Emerald dumplings
By VicentaLakin
You're tired of fat dumplings. Want to change? Well, let's make an emerald dumpling today. It's green and white, and it's exactly what emeralds look like. Cabbage, money, good luck. But don't get this green and stock. We're talking about a happy jade green. This green looks like it. The spinach juice is made, made more fresh than ripe. If they're all in one color, that means it's not real juice, it's colored, right? White noodles use fresh water and noodles, jade noodles use pure spinach juice without a drop of water. If there's less juice and more noodles, you can add some water
Recipe Recommendations
- salty and fresh
- cook
- an hour
- ordinary
Steps for Emerald dumplings
1
Clean up the spinach
2
Put the spinach in two-and-a-half, straight into the running original juice machine
3
Look, the food is juicy
4
Green spinach juice pours into the basin and can be used in its entirety or as appropriate, depending on the amount of consumption
5
Flour in the basin
6
We'll start with chopsticks
7
I'll rub my hands in a smoother face, put a lid on it for 20 minutes and rub my hands even smoother
8
One more piece of white pasta, the amount to be used, and another hand rubbing in 20 minutes
9
When it's pasta, it's filled with a small amount of water, sauce, raw, salt, onions. Power
10
The cabbage cuts the silk before cuttin', chops it up, drops it in the pot, spreads a little bit of salt, lays it down for 10 minutes, kills soup
11
Hand-dry cabbage, even with meat
12
The two-colored noodles are long, the green-breathed broad strips, and the white strips are on top of them
13
With green noodles, the white strips are tight
14
I'll rub it in a smooth, smooth noodle
15
Cutting into a balanced agent, green and white, beautiful
16
It's a slightly thin mid-minus
17
Take the proper amount of pie in the middle of the skin
18
It's either the way you do it or the way you wrap it or squeeze it into dumplings
19
Take a pot of water, when it's open, put dumplings in the pot, spoons go up along the lines of the pot, and the bottom is adhesive, and when the water's out, light up cold water, two or three times, until the dumpling's belly drumming, pulls out, y'all
20
Looks fresh
21
It's spring timeEmerald dumplings Make Tips
The amount of pasta and pie is adjusted to the actual situation; the ratio of spinach and white noodles is not too strict; the ratio of one to one on the green side is smaller than the ratio of one to two; and the colour of the noodles is light enough to dilute the water。