Chinese Food
Monster Kitchen: Jiangnan green troupe in spring
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In the early spring, it rained in the south of the Yangtze River. In the spring rain, fresh alfalfa was grown. It was used to make green dumplings. The fragrance was incomparable. My stuffing also used asparagus and pickles. The fragrance of the asparagus and the fragrance of the alfalfa matched each other. It was almost fresh to fly.
Cooking ingredients
Cooking Steps
Step1:Boil the Alfalfa for three to five minutes.
Step2:The boiled alfalfa is squeezed into juice. Without filtering the dregs, it is more fragrant to knead the noodles directly.
Step3:Mix the alfalfa juice and flour. Knead it into a dough. Wait for a moment. Then make the filling.
Step4:Put the diced asparagus, pickled vegetables and meat into the oil and saute them until fragrant.
Step5:Take a small dough, wrap it in the stuffing and close it up.
Step6:Wrap them all and steam them. I made twenty-three of them with this amount.
Step7:Steam for 15 minutes. Spray out the pot.
Cooking tips:I picked this alfalfa by myself. It's pure wild vegetable. If you don't have it, you can buy it online. Then you can make it smaller when you pack the dumplings. It will taste better. I have a big bag. There are skills in making delicious dishes.
