Emerald white dumplings
By VicentaLakin
Recipe Recommendations
- Chinese cabbage 6 tablets
- spicy kimchi 3 tablets
- meat emulsion 500G
- eggs in 1
- salt appropriate amount
- soy sauce 1 scoop
- corn oil 1 scoop
- chicken essence a little
- mature vinegar 1 spoon
- sesame oil a little
- spicy oil a little
- flour 400g
- spinach 50g
- water appropriate amount
- salty and fresh
- cook
- several hours
- ordinary
Steps for Emerald white dumplings
1
Prepare half a pickle。
2
Clean and cut。
3
Big cabbage wash。
4
Cracked, salted for 10 minutes。
5
Scrambling of cabbage and pickles。
6
Onion cut flowers in bowls。
7
THE MEAT IS CUT ON THE PLATE, AND THE MEAT IS MADE MORE Q NUN。
8
Put a spoon of fresh water in the bowl, an egg, adequate salt, a spoon of corn oil, a spoon of raw smoke, a spoon of chicken。
9
Smuggle in one direction, put the freezer on hold。
10
Spinach leaves wash。
11
Burn the spinach when the water's out。
12
Get out of the cold。
13
I've got a little bit of fresh water for my spinach。
14
Two thirds of the flour is watered and one third of the flour is spinach juice。
15
It's covered in smooth faces, covered with a shampoo for half an hour。
16
The green noodles are made of pasta and white noodles grow。
17
The white noodles are on the green ones。
18
Pack the white noodles。
19
It's about three centimeters in diameter。
20
Cuts long strips into small agents of equal size。
21
Press the agent with your hands。
22
From the center to the outside。
23
Take the meat off the fridge and put it on the skin。
24
Put the dumplings together and fold them, and put your thumbs on the pressure dumplings。
25
It's fermentable, it's hot, it's hot, and it's delicious