Five-colour dumplings
By VicentaLakin
They're all fragrances for the baby
Recipe Recommendations
- flour appropriate amount
- fresh shrimp the N
- carrots a
- spinach a
- chicken breast appropriate amount
- pork stuffing appropriate amount
- ginger appropriate amount
- cooking wine appropriate amount
- diced green onion appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- salty and fresh
- cook
- an hour
- simple
Steps for Five-colour dumplings
1
Pick the shrimp out of the shrimp line, strip it off, make it with wine
2
Wash the carrots and the spinach, cut them into small pieces, and extract the carrot juice from the juicer。
3
Similarly, spinach is also blown into spinach juice, which separates the juice from the vegetable end。
4
The juice and the vegetables are separated。
5
Combining spinach juice with carrot juice and flour into red and green noodles
6
Good face! Wake up
7
Cut the chicken chest into chicken mud
8
Mix pork pies and spinach slags, mix chicken mud with carrot slags, put salt and raw and oiled, and shrimp meat with onions cut together into mud to mix salt. Stand by
9
Wake up the noodles and grow the strips and make dumplings。
10
I'll pack, bag, bag. It's been a few hours, but it's worth it for my baby, if she likes itFive-colour dumplings Make Tips
1. When making the shrimp filling, do not chop it into a mush; chop it together with scallions and ginger so that the juices from the scallions and ginger infuse into the shrimp meat. 2. The dumpling wrappers made for the baby can be smaller, but you must be patient. Knead the dough softer, otherwise it will be difficult to handle by hand if they are too small; I made my dumpling wrappers a bit thick. 3. You can wrap a larger batch at once to freeze in the refrigerator, but do not make too many—at most a week's supply is sufficient. This is my first recipe, and I hope for your support.