Jade cabbage dumplings-You Are Foodie

By Arno
35

Jade cabbage dumplings

This is a steamed dumpling with emerald cabbage and pork and agaric stuffing. That morning Bao didn't like to eat, so he drank some rice paste, thinking of making something new at noon to coax him to eat more. I've always had a habit of taking pictures before meals are served. When Xiao Bao looked back and saw me bring out a plate of cabbage dumplings from the kitchen, his small eyes lit up immediately. He hurried to follow me and urged me to take pictures quickly. After I had finished shooting the dumplings, the temperature was just right. He watched his left and right hands start work at the same time. His mouth was so big that he ate quickly. At this time, his brother came over. As soon as Bao saw his big brother, He picked up the plate and ran away. Hahahaha, this old boy is so careful that he is afraid of his big brother.

Main Ingredients

Auxiliary Ingredients

Spinach A moderate amount of
Thirteen spices few
The soy sauce A little
Cooking wine few
salt A moderate amount of
Peanut oil appropriate amount
Ginger powder appropriate amount
Chopped scallion few
fungus A moderate amount of
boiling water appropriate amount
lard 13g

Eat while it's hotIt's also good to mix garlic juice according to your personal preference

Step 1 . Add chopped green onion and ginger, thirteen spices, salt, soy sauce, cooking wine, peanut oil and a little water to the pork stuffing

Step 2 . Stir clockwise

Step 3 . Agaric chopped

Step 4 . Add it into the meat stuffing and stir it clockwise

Step 5 . Wash spinach and scald it in boiling water to remove oxalic acid

Step 6 . Extract juice with a juicer

Step 7 . Mix chengmian and cornstarch well, divide them into two parts, add boiling water and boiled spinach juice respectively, and scald them into flocs

Step 8 . Knead well

Step 9 . Rub in lard

Step 10 . Till it is completely kneaded and smooth

Step 11 . Rub the two kinds of dough into strips respectively

Step 12 . Cut small agent, press flat

Step 13 . Pinch a hole in the middle of the green one, press the white flour agent on it, and roll the skin

Step 14 . Take a dough and put stuffing in the middle

Step 15 . Pinch out five corners

Step 16 . Pinch the corners thin, press out the cabbage texture, push the bottom of the leaves upward, close the five leaves in the middle, and then wrap the cabbage dumplings

Step 17 . Add water to the outer bucket of the pastry machine, spread carrot slices on the drawer, and put cabbage dumplings on the carrot slices with the package

Step 18 . Steam for ten minutes after the water boils (if the dumplings are large, the steaming time can be extended appropriately)

Step 19 . Steamed cabbage dumplings are crystal clear, with special tendons. It's best to eat while it's hot!

Step 20 . Jadeite cabbage dumplings are ready. The spinach juice we add is not as beautiful as the pigment, but the food should also be healthy. Our cabbage dumplings are more natural!

Step 21 . Finished product drawing!

Step 22 . Finished product drawing!

Step 23 . Finished product drawing!

Step 24 . Finished product drawing!

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