Serpentine
By VicentaLakin
Keep the juice. Don't pour it. Over 60 per cent of vitamins have been determined to be lost when cabbage and celery are juiced. In order to avoid nutritional loss and waste, the scientific approach is to make sure that the juice that is squeezed does not fall out, that it is added to the meat pie a little bit, that it is mixed up, and that it absorbs it evenly and makes it soft. And then we'll put the food on the table, and we'll pack the dumplings with the dumplings, and they won't run out of soup, and they'll be full of soup and fresh meat, and they won't be malnourished。
Recipe Recommendations
- pork stuffing 500 grams
- celery 2 trees
- water appropriate amount
- flour appropriate amount
- diced green onion appropriate amount
- ginger appropriate amount
- shrimp skin appropriate amount
- eggs appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- MSG appropriate amount
Steps for Serpentine
1
Fresh pork dumplings。
2
Scattered with onion and ginger, with a spoon of salt, a spoon of wine, a spoon of raw, a spoon of old, a spoon of taste。
3
Grab a shrimp skin and put it in。
4
Make the meat even。
5
Two of the celery, clean of the dry moisture, cut it into thin strips and then cut it into small particles, and if it is not enough, then cut it up。
6
Smash the celery that has been cut, so that the celery juice does not fall out of it, so that the celery juice is mixed in a little bit into the meat pie, and it is mixed in a single direction, so that it is fully absorbed。
7
Squeezed celery and meat pie together。
8
Blend。
9
The cold water rubs the face, the skin, the face of the egg is made out of dumplings, the stretches, which are not easy to cook。
10
Take a proper amount of mixed material in the middle of the dumpling skin。
11
Pack it up。
12
Cooking dumplings is simple, and it's easy to burn the water, put it in the dumplings, drop the cold water in the back, roll it out, repeat the cold water, burn it, then open the cap and cook it for 1 and 2 minutes。
13
It's easy to eat dumplings without juice. A simple piece of garlic, a little jealous! It's also based on the preferences of the families。
14
Eating, the big dumplings of winter, the dumplings, the more handsome they areSerpentine Make Tips
Some friends might ask: if you're going to mix the squeezed celery juice back into the meat filling, why squeeze it out in the first place? Why not just mix the chopped celery directly with the meat filling? Isn't that a waste of effort? It actually makes a huge difference! If the vegetable juices aren't squeezed out first, the salt added for seasoning triggers "osmotic pressure," which breaks down the cell walls of the vegetables and causes them to release a large amount of water. If mixed directly with the meat filling, the moisture remains trapped within the vegetables and isn't absorbed well by the meat. This results in juices flowing everywhere when you wrap the dumplings, causing the dumpling skins to not seal properly, and making them very prone to breaking during boiling. I've tried this many times, and there is definitely a difference! Some friends also suggest coating the vegetables in oil first. This works okay for vegetables like chives that release less water, but for high-water-content vegetables like cabbage and celery, the results are just average. I've also tried adding vermicelli or scrambled eggs... all of which can absorb the moisture from the vegetables.