Emerald willow dumplings
By VicentaLakin
It's just plain flour. It's sold at the supermarket. She said it'd be fatter if she didn't eat meat
Recipe Recommendations
- medium-gluten flour 350 grams
- salt 3.5 grams
- spinach juice 170 grams
- cabbage 165 grams
- minced meat 200 grams
- sugar Half a spoonful
- cooking wine 5 grams
- qingshui 15 grams
- chicken essence little bit
- soy sauce 3-5 grams
- corn oil 10 grams
- diced green onion appropriate amount
- ginger appropriate amount
- salty and fresh
- cook
- several hours
- ordinary
Steps for Emerald willow dumplings
1
The cabbage is cleaned and sliced, half of the pot is poured into the pot, the lid is covered, and the fire opens up for the water。
2
Squeeze it out, squeeze it dry, don't squeeze it too dry. Then cut it with a knife。
3
Put it in the clean basin, put it in the meat, onions, ginger, salt, sugar, wine, raw, chicken, corn oil, and mix it in one direction with chopsticks。
4
Then 15 grams of clean water were poured twice, each to be mixed to absorb and then added to the next time, and the meat was prepared for replacement。
5
The spinach is clean。
6
Put it in the wall breaker, pour it in half a glass of fresh water. This is for personal preference。
7
The breaker juices, then filters out 170 grams of spinach juice。
8
Bread drums are cleaned early, dry and mixed. Pour all the flour, salt, and spinach juice。
9
TURN ON THE BAKERY, PROGRAM 13MIX, ONE PROGRAM. COMBINING INTO SOFT FACE GROUPS。
10
Note: The dumplings are rigid, and in the next 10 minutes, the mix may be a little more laborious, so they can open up the bread machine's lids and use silicone razors to support a twirl underneath. But it's too much to do with hand rubs, and it's a lot of work。
11
Scratch the noodle, remove it with the strength of the palm of both hands and draw it out from the body position, then take it back, it's too long, and it folds into the middle of both sides, rubs it in a smooth, even face for a minute, and covers the fresh membrane for 15 minutes。
12
Wake up, cut in half, and the rest will continue to be covered with membranes. Half the dough is slightly longer and then hands are put on the dough, up and down and back, rolling into long strips of even width。
13
Then cut with a scratchboard and split into 15 grams of a noodle。
14
Scratch the mat, take a small noodle, round a little bit, then flatten the palm, squeezing the lower left hand, leaning 45°C to the left in the right hand, pushing the skin of the dumplings out of the outside, pushing the right hand, turning the skin around the left hand in reverse to the clockwise, making the skin thin, thin, thick and thin, round skin。
15
Put the skin in the left hand, put it in the cabbage, less if you can't be sure。
16
the right hand then pushes the skin a little bit in the right end, with an index finger, in a w shape, and the skin on both sides tightens, as illustrated. the right skin is then squeezed in a v-shaped form to the part of step 12, and the left skin is squeezed, and the right--left--to-left skin is similarly applied。
17
Just squeeze your head tight. The dumplings are done. The rest of the same operation。
18
Willow shape. Just practice this。
19
Half of the pot boils open fire, dumplings fall down, a few stubbles of pot shovels are used to prevent viscous bottoms, and the lids wait for the pot to open, so that when cold water starts, then the dumplings burn, and when the fire rises, the dumplings close。
20
The finished product。Emerald willow dumplings Make Tips
Petty 1 and spinach leaves are too small to be so green as to produce a product. Two, a lasagna app will be ready in 20 minutes. Three, made dumplings are green, and the pies can be adjusted for their own taste。