Emerald dumplings

The dumplings are delicious, but I, the southerners, do not really do it very much, do it badly, do it too thickly, so only at the holidays. My house has been packing dumplings once a week since I used the gold lobster. The platinum is natural, fine, and softer, and the platinum is not condensed, the plume is smooth and white, the skin is not easily broken, and the soup is uncooked. The dumplings mix with the peanut oil of the gold dragonfish, wrap out the dumplings, and have plenty of thin sauce, which smells so good。

Recipe Recommendations

flour 600 grams
pork belly 800 grams
chives 500 grams
spinach juice 170 grams
salt 8 grams
soy sauce 5ml
peanut oil 5ml
shisanxiang appropriate amount
ginger 5 grams

onion
cook
half an hour
senior

Steps for Emerald dumplings

dumplings: 600 grams of cormorants, water, spinach juice; dumplings: 800 grams of broccoli, 500 grams of onion, 13 gallons of peanut oil, salt, butter, ginger

After the spinach is washed, it's cut and then squeezed, filtered, and the juicer filters itself better, without manual filtering。

300 grams of goldfish dumplings with 170 grams of water and smooth noodles. Another 300 grams plus 180 grams of spinach juice squirm the same way with smooth noodles。

The spinach noodle and dumpling noodle are covered with a shampoo, and the process is awakening for 10 minutes。

When the noodles wake up, they are divided into four small groups, which are smooth and easy to divide。

Take a spinach swarm to grow the square skin with a cane, and a cabbage swab. Scrolled white noodles with spinach noodles, sprouts again。

Cut the small group with a knife and then tanned dumpling powder so the small group doesn't stick together。

With a cane, the little noodles are thin, and the dumplings are covered with white and the green of spinach juice。

Snacks are made: the graft is washed in the meat grinder, the onion is washed in pieces, the onion is washed in pieces, the ginger is washed in pieces, and the goldfish peanut oil, the butter, the salt, the 13 fragrances are mixed. The dumplings in my house use the peanut oil of the gold dragonfish, which is particularly fragrance, and eats the dumplings and has a scent in its mouth。

Take a good dumpling, put it in the dumpling, wrap it in the shape you like。

Packed dumplings can be powdered, they don't stand together when they are put on, and they don't break skin when they are cooked。

And when the boiler boils, it is put in dumplings, and the dumplings are cooked and made。

Nice and delicious emerald dumplings will be cooked。