Porridge dumplings
By VicentaLakin
Yesterday, the market saw some veggies, fresh meat fat. Get some home. The sauerkraut is a “eye champion”, high calcium and protein, and in winter it is much less rare than cabbage and cabbage. Let's have some veggie dumplings at noon。
Recipe Recommendations
- Shepherd's purse 1 kg
- big meat 1 kg
- flour 800g
- green onions 1
- ginger 1 block
- salt appropriate amount
- soy sauce 2 tablespoons
- soy sauce half a spoonful
- oyster sauce 1 scoop
- chicken essence 1 scoop
- pepper powder 1 scoop
- spiced powder 1 scoop
- peanut oil 2 tablespoons
- sesame sesame oil 1 scoop
- onion ginger water half a bowl
- garlic 6 capsules
- chili noodles 2 tablespoons
- shrimp skin appropriate amount
- coriander the 2
- vinegar 2 tablespoons
- hot and sour
- cook
- three-quarters of an hour
- ordinary
Steps for Porridge dumplings
1
I'll wake up with warm water and a soft, soft face。
2
The gravy is removed from the roots and the yellow leaves are cleaned。
3
Water is boiled in the pot and a little salt and oil is added to the pot for two minutes。
4
We've had cold water and dry water。
5
Sliced with a knife, cut with onions, cut with ginger。
6
The meat was washed clean and cut into pieces and placed in a meat grinder。
7
Smuggle it up, ready onions。
8
It's full of raw, old, platinum, chicken, salt, sesame oil, cooked peanut oil, pepper and pepper powder in one direction。
9
Onions of ginger pour into the flesh three times, evenly。
10
Finally, the onion, the onion, and the ginger mush are mixed in one direction。
11
The dumplings are ready。
12
Cut the face and grow the strip。
13
Change to dumpling skin。
14
Put the meat on top。
15
Squeeze into dumplings。
16
All the dumplings。
17
A little salt and dumplings in the water, and two waters in the middle, so the dumplings all floated up。
18
A man who likes sour soup can make sour dumplings。
19
It's a lot of skin, a bite. It's a lot of fun。
20
Or dry。
21
It's more fun eating garlic。Porridge dumplings Make Tips
1. Vegetable saline is salt and oil, which increases the base smell and the greener colour of the vegetables. 2. It is not easy to break a small amount of salt dumplings when they are laid down。