Fresh meat dried bean curd

Three meals a day, all kinds of vegetables and fruits must be eaten together to balance the nutrition.

Over the years, I have followed the principle of "a handful of green vegetables, a handful of beans, an egg with a little meat" for every meal. Reasonably select materials and skillfully combine various

The ingredients are made into various delicacies according to the best eating methods to ensure that the family can enjoy the delicious food while ensuring full absorption of nutrients ~~

Recipe Recommendations

flour 400 grams
cabbage 500 grams
mushrooms appropriate amount
sesame oil appropriate amount
soy sauce appropriate amount
black pepper appropriate amount
cooking oil appropriate amount
salt appropriate amount

salty and fresh
fried
three-quarters of an hour
ordinary

Steps for Fresh meat dried bean curd

Mix the flour with water, knead well into a smooth dough, and relax for 10 minutes.

Wash cabbage and drain.

Chop cabbage, add a little salt, and mix well.

Squeeze out the water from the cabbage and reserve the juice for other uses.

Cut mushrooms and dried beans into fine grains.

Chop pork with a fat-to-lean ratio of 3:7 into minced pork for later use.

Put pork, cabbage, mushrooms, and dried bean curd into a large bowl.

Add salt and soy sauce.

Pour in black pepper powder.

Drizzle in sesame oil and mix well to form filling.

Divide the dough into small doses, roll it into dumpling skins, and add the filling.

Fold the dumpling skin in half and pinch it tightly, and press the edge of the dumpling inward and downward with the thumb of your right hand. One pleat presses another pleat to form a lace shape.

Wrapped lace knot.

Wrap all the dough in this way.

Brush with thin oil in the pan, add zizi, and fry over low heat until both sides are slightly yellow and done.