Celery pork dumplings

By VicentaLakin

Celery pork dumplings
Celery pork dumplings are a delicious staple, mainly celery and pork. It is well-nourished and tasted by the general public. Celery is not only nutritious but also tastes uniquely. It is common to eat celery, especially celery leaves, which can be useful in preventing hypertension, artery sclerosis, etc。

Recipe Recommendations

  • celery appropriate amount
  • pork appropriate amount
  • flour appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • peanut oil appropriate amount
  • cooking wine appropriate amount
  • Weijixian soy sauce appropriate amount
  • oyster sauce appropriate amount
  • shisanxiang appropriate amount
  • salt appropriate amount
  • sesame oil appropriate amount
  • water appropriate amount

Steps for Celery pork dumplings

  • 1
    Take the right amount of flour and put it in the container, add the right amount of water on several occasions, mix it evenly with chopsticks to the point where it is dry flour, and waking up to a rough face for 40 minutes, rubbing it in the middle to make the face smooth and flexible
  • 2
    The celery cut off the roots and took the leaves and put them in the containers to wash the sand clean, especially a few times near the roots
  • 3
    I'd like to use three-and-a-half fat pork to wash it clean and cut it into a container with a proper amount of peanut oil, vanilla oil, wine, delicious sauce, beryllium oil, salt, thirteenth fragrance
  • 4
    It's better to mix the smell with chopsticks in one direction. Eat
  • 5
    Onions, ginger-skin-skin-to-skin-to-skin
  • 6
    Cutting up onions, putting gingermocks in pickled meats, and continuing to mix them in one direction with chopsticks
  • 7
    When boiled with water in the pot, you put it in clean celery for about 15 seconds
  • 8
    We've got cold water, we've got dry water, we've cut it to shreds
  • 9
    Squeeze the cut celery into water, according to the viscosity of the meat
  • 10
    The panel lays out dry flour and takes a small, slender piece of pasta with both thumbs penetrating through the middle of the face
  • 11
    I'm gonna put another dry flour on my face, and I'm gonna put my hands around it, and I'm gonna flatten it, and I'm gonna make a dumpling
  • 12
    Put a full amount of material in the middle of the dumpling skin and squeeze it with your hands. Tight
  • 13
    It's done with dumplings like this
  • 14
    Boiling with water into dumplings, pushing them slowly forward with the back of the spoon to prevent the dumplings from bonding
  • 15
    We'll boil it twice
  • 16
    The dumplings float and the dumplings go up. Pot

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