Chicken cabbage

By VicentaLakin

Chicken cabbage
The large cabbage chicken dumplings are a special staple, mainly for cabbage, chicken, flour, etc., and are not only delicious but also nutritious。

Recipe Recommendations

  • chicken appropriate amount
  • pork belly appropriate amount
  • Chinese cabbage appropriate amount
  • flour appropriate amount
  • peanut oil appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • coriander appropriate amount
  • salt appropriate amount
  • chicken essence appropriate amount
  • cooking wine appropriate amount
  • Weijixian soy sauce appropriate amount
  • sesame oil appropriate amount
  • water appropriate amount

Steps for Chicken cabbage

  • 1
    The chicken must have taken live chickens that are slaughtered, and made of the chicken breast with a bit of pork, which is full of thin meat and a little bit of flesh, so that the water dumpling that is wrapped can reach its taste。
  • 2
    Cracked gravy into the container with vegetable oils, vanilla oils, wines, soy sauce, salt, chickens mixed in a single direction
  • 3
    Flour and water mix evenly into a rough facial wake-up for 30 minutes, with a rub in the middle to make the facial smoother
  • 4
    Onions, ginger, fragrance peeled off the skin and old leaves, cut into onions, ginger, fragrances, and placed in pickled meat in containers, which continue to mix in a single direction
  • 5
    Half of the cabbage is cut off from its roots to clean and control the dry moisture, and the cabbage is cut to pieces. Cracked cabbage with a little salt so we can remove the water from the cabbage
  • 6
    The cabbage drys up into a pickled meat cortex, and the cabbage squeezes according to how thick it is. Water min
  • 7
    The waking noodles take a small piece of dry flour and grow up on the board, pull into a flat-size facial agent, put a layer of dry flour on it, gently press your hands into a circle, and stomp into a dumpling skin
  • 8
    Put a full amount of material between dumplings in your left hand
  • 9
    Hold your right thumb and index finger in the middle, and your hands in both sides
  • 10
    When the dumplings are all wrapped up, the pot boils into the dumplings with water, and the back of the spoons is slowly pushed away, preventing the glues from boiling again and again, and the cold water is boiled twice, and the dumplings float and the dumplings are drummed up
  • 11
    We'll just have to get the dry-water partitioner

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