Pork celery dumplings
By VicentaLakin
CELERY IS ABUNDANT AND CONTAINS A VARIETY OF NUTRIENTS. AMONG THEM, THE PROTEIN CONTENT IS ONE TIMES HIGHER THAN THE NORMAL MELON AND VEGETABLES, AND THE IRON CONTENT IS ABOUT 20 TIMES THAT OF TOMATOES. THE CELERY ALSO HAS GASTROINTESTINAL CLEANING, PULMONARY COUGHING AND BLOOD PRESSURE REDUCTION. WE OFTEN THROW LEAVES AWAY WHEN WE EAT CELERY, BUT WE DO NOT KNOW THAT THERE ARE 10 INDICATORS THAT EXCEED THE PENIS. OF THESE, CARROTIN CONTENT IS 88 TIMES GREATER IN CELERY LEAVES THAN IN TUBERS AND 13 TIMES MORE IN VITAMIN C THAN IN TUBERS. CELERY LEAVES ARE ALSO VERY EXCITING. WELL, THINK ABOUT IT, AT MY AGE, I THINK IT'S ABOUT EATING CELERY. THE CELERY LEAVES THEMSELVES HAVE A SPECIAL FRAGRANCE, SO THEY DON'T NEED TOO MUCH SAUCE TO COVER UP THE FRAGRANCE OF THE CELERY LEAVES. JUST PUT SOME SALT, RAW OR PLATINUM. IT'S SO NICE TO EAT, AND IT'S NICE TO EAT
Recipe Recommendations
- dough 1 block
- pork 400 grams
- celery leaves 1 basin
- green onions 1 tree
- salt appropriate amount
- oyster sauce 50 grams
- cold water appropriate amount
- salty and fresh
- cook
- an hour
- ordinary
Steps for Pork celery dumplings
1
Flour with a proper amount of cold water is covered with a shampoo of about 30 minutes, and then again, it's soft2
The pig's meat is chosen for three or seven fat ones, and a large onion is cut with an appropriate amount of salt, americ oil, and cold water, and is turned into a paste3
celery leaves wash away the water between the leaves, and some of the young poles are also available, with additional juice and aroma4
Cut the celery leaves and the young poles and put them directly into the meat, evenly mixed5
(a) The fined face is placed on the board, smoothed once again into thin strips, cut into a balanced formulation, then tumbled into thin edges and slightly thick pelts in the middle6
Taking appropriate amounts of dumplings in the middle of the cortex7
It's one of my new methods of learning today, but it's still not home8
All the dumplings are packed. We start cooking when it's ready. We're done. It's delicious when it's jealous and jealous9
Smell10
It's just the vinegar and garlic. It's uniquePork celery dumplings Make Tips
1. The celery leaves contain less water, so that they can be filled with water and made in the form of paste, so that they are not too dry after they have been added; the celery leaves are not watered, salted or salined, and they go straight into the caviar, fresh and fresh; and the skin of dumplings must be softened, too hard to squeeze, too soft to form and easily broken. More food can focus on my public domain: Meggy's food kitchen。