Chinese Food
Double color dumplings with leek, egg and vermicelli
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What do you eat at the winter solstice? The slogan of eat dumplings in the north is louder than eating dumplings in the south. As a traditional food, dumplings are not only popular in the north, but also in the south. My family often make dumplings. Children working in other places didn't come back. With physical reasons, chicken soup won't be stewed; they decided to eat vegetarian dumplings. During the festival, let's celebrate with some new ideas. Not only is the stuffing added with the vermicelli my mother likes to eat, but also the barley green juice that I usually drink in water and noodles are made into two-color dumplings. Barley green juice, rich in vitamins and dietary fiber, can not only delay aging, beauty and beauty, but also promote gastrointestinal peristalsis, moisten intestines and relieve constipation. It's also helpful to control blood sugar and blood pressure. It's very suitable for mom to eat. With leek and egg powder filling, it's not only good taste, beautiful appearance, but also more nutritious. It's too late to prepare. Dumplings for winter solstice~-
Cooking ingredients
Cooking Steps
Step1:Pour 400g flour, 200g water and a little salt into the bread machine. Turn on the dough mixing function. Knead into a smooth dough. Close the cover and reserve for later us
Step2:Pour barley leaves into a small bowl. Add 125g water. Stir well
Step3:Pour barley juice into 250g flour. Add a little salt. Make a soft and hard green dough. Cover for a while
Step4:Take out the dough and knead it until it is smooth; flatten the green dough and roll it into a rectangle; rub the white dough into a long strip and put it on it. Wrap the white strip with the green dough and rub it around the mouth to make it fit better
Step5:Use a knife to cut small dosage forms of even size. Sprinkle with a little dry powde
Step6:Then prepare the stuffing - wash and dry the leeks. Cut them into pieces and put them in the bowl. Soak and cut the strips in advance. Beat up the eggs with a little warm water. Add oil and fry them into granules. Put them into leeks
Step7:Add mustard oil, oyster sauce and salt. Stir well in one direction. Finally, put sesame oil to lock the water
Step8:Press the small preparation flat with the palm root, and then roll it one by one with a rolling pin to form a thick dumpling skin with thin sides
Step9:Take a piece of dumpling skin, put in a proper amount of stuffing, and wrap the dumplings according to your own good metho
Step10:After all the dumplings are wrapped, they will have dumplings. It's too ugly, right? As the saying goes, the good dumplings are not on the pleats. The good dumplings are not on the skin
Step11:Boil the water in a pot. Add a little salt. Put the dumplings in. After boiling, order 2-3 times of water. Boil the dumplings until they are belly up. Boil for another half minute and then they will be out of the pot
Step12:It's a delicious dumpling filled with leek, egg, vermicelli and double color
Step13:It's delicious to bite. It's better than putting meat. It's with the dip you like. I can't help but eat two plates of it to have a good time
Cooking tips:1. There is no barley green juice. Spinach juice is also very good. This is based on your preference. 2. When you cut the dough, turn the dough stick up and down. The cut dough will be automatically divided into two rows. It will not stick together. 3. The leek filling is suitable for the ready-made bag. First add oil and then put it. Because the leek surface has been covered by oil film, it will not absorb salt. So it can minimize leek soup It can also be avoided. It's not good when it's packed. It's easy to break the skin when it's delicious.
