Emerald dumplings

The practice of eating dumplings is a long-standing civilian diet, and the practice of eating dumplings during spring is already quite prevalent at dawn. This type of food is also popular among the general population, where there is a popular adage that is “not good for dumplings”. Every night of New Spring Festival, 30 years old, people sit around watching spring evenings on television, wrapping dumplings, chatting, wrapping dumplings, and eating them in the middle of the night, at the very beginning of the first day of the agricultural calendar, eating dumplings for the purpose of “future sex”, “son” for the purpose of “child time” and concocting with “tips”, with the meaning of “happy reunion” and “good luck”. As a result, the dumpling is an important part of China’s food culture, in addition to providing people with the pleasure of the festival, and seeing that other people make dumplings that are colorful, very beautiful, so they also want to try. Today’s dumpling skin is not the same as in the past, and it is colorful with a variety of natural fruit and vegetable juice and a variety of pasta that can be enjoyed in the eyes while also causing a huge increase in appetite。

Recipe Recommendations

wheat flour 500 grams
grass juice 120 grams
hind leg meat 500 grams
salt 2 tsp
black fungus a little
carrots a little
bamboo shoots a little
shallots a little
Jiang a little
cooking wine a little
soy sauce a little

salty and fresh
other
several hours
senior

Steps for Emerald dumplings

Laundry. Cut the grass。

Use the breaker to make the grass juice。

Take a small fraction of the flour, put it in grass juice, and rub it in a smooth pasta。

The rest of the flour is covered in plain-coloured smooth noodles, which are wrapped in protective film for more than half an hour。

The flesh of the back leg is purified into meat, and the flesh of the flesh is salined into salt, wine, raw onions, onions, and the ginger mix is even。

Blackwood, carrots, cut。

Put the carrotdeen, the black ear in the meat。

Water, cedin in the meat, evenly mixed。

Take the white noodles and grow the circle。

The green noodles take a small piece of plume, and the white noodles are then tightly wrapped in the green part。

Swing back and forth, so that the green and white face is fully glued。

Cut into small pieces, and this angle can see across。

As a result of the squeeze, the white part of the just cut face is long stripes, and the shape of the face is fine-tuned with both hands, then flattened, and then tumbles normally into a dumpling。

Put the pie on。

Just wrap the dumplings。

When all the dumplings are packed, the dumplings start to fall, when the water is running, and cold water is lit twice after the pot, and when the dumplings are fully floated and the drums swell. They can be used with chili sauce。