Pea mashed dumplings
By VicentaLakin
The pea mashed tastes good and can be used in addition to bagging dumplings. Peas have a cancer-resistant function, contain high-quality proteins, improve the resilience and resilience of the organism, contain more trace elements such as copper and chromium, which facilitates blood creation and the development of the bones and brain; chromium supports the metabolism of sugar and fat and sustains normal functions of insulin。
Recipe Recommendations
- pea 100 grams
- mushrooms
- Pleurotus geesteranus 约40 grams
- sweet corn half a
- horseshoe
- dumpling skin appropriate amount
- oil a little
- sea salt appropriate amount
- black pepper a little
- organic soy sauce appropriate amount
- salty and fresh
- cook
- an hour
- ordinary
Steps for Pea mashed dumplings
1
100 grams of fresh peas, two pairs of fresh mushrooms (about 40 grams), 40 grams of fresh mushrooms, half a root of sweet corn, two horseshoes, about 65 grams of dumpling skin, a little oil, a little sea salt, a little black pepper powder, a little organic sauce
2
The peas will be steamed in the pot in five minutes to take out the cold
3
Pour peas in a bag, hammer them into mud (as thin as possible, they taste less) and pour them into big bowls, add a little oil and salt and mix them up
4
Cut out the corn grains with a knife, the horseshoes to wash the skin, the mushrooms, the fungus to wash, and the four materials to mix. even
5
Put a little oil in the boiler, put mixed material for a minute, put black pepper powder, organic sauce oil, sea salt, and boil the material
6
Then you add pea mud, you mix it, and the dumplings are ready
7
Pack it with dumplings
8
In the open water, when dumplings float, they become transparent and can be eaten。Pea mashed dumplings Make Tips
One, the peas will smell like mud when they're fertilized. It tastes much better after the coating and the time spent cooking dumplings is much shorter。