Five-colour dumplings
By VicentaLakin
Water dumplings are one of the popular foods, but long eats them and they're also “visual fatigue”, and yesterday, in partnership with the granddaughter, a coloured dumpling was arranged. dumpling colours are derived from different colours of vegetables, made of juice and face, and are therefore safe and harmless。
Recipe Recommendations
- flour 800g
- lean pork stuffing 200g
- dried shrimp 50g
- leek 100g
- pakchoi 200g
- carrots 100g
- spinach 50g
- purple cabbage 50g
- salt 20g
- edible oil 100ml
- salty and fresh
- cook
- an hour
- ordinary
Steps for Five-colour dumplings
1
Spinachs, carrots, purple glucose filtration and filtration bowls, and noodles。
2
Vegetable juice and white water for 20 minutes and pasta for 20 minutes. And then we'll have another 10 minutes of tweezing。
3
The dry shrimp was bulged with hot water for 10 minutes, and it was shredded and mixed with pork. The shrimp is watered several times in the meat. Scrambling and drying when hot water is blown out of the cabbage; screeching and cabbage together continue to mix evenly in the meat paps, with salt and cooking oil. The various colours of the noodles are then drawn into the skins of the skin, and then boiled into dumplings。