Chinese Food
Pork and cowpea dumplings
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It's just after the summer solstice. It's also when cowpea horn is on the market in large quantities. The ancients said that from time to time, they did not eat. Don't eat cowpea horn at this time. Isn't it a monstrous thing?.
Cooking ingredients
Cooking Steps
Step1:Slice ginger. Chop onion. I use a small meat grinder. It's fast and convenient
Step2:Put the prickly ash into a small pot. Add about 50g of water. After boiling, let it cool slowly. It will become prickly ash water.
Step3:Put pepper water, soy sauce, soy sauce, sugar, salt, cooking wine and ginger powder in the pork stuffing. Don't look at the liquid poured in at this time. Use chopsticks to stir in one direction. Soon the liquid will be absorbed by the meat filling. At this time, the meat stuffing is obviously thick and strong.
Step4:Wash cowpea horn. Blanch in boiling water for two minutes and remove. Control the moisture and then chop or mince.
Step5:Minced cowpea horn is put into the meat stuffing.
Step6:Mix well together.
Step7:Live the noodles in advance. Make the preparations.
Step8:Make dumplings.
Step9:The dumplings with thin skin and big filling are fresh out of the po
Cooking tips:Onions can also be changed into leeks. But it's also the season for onions to go on the market. We usually have several onions at home so that we can make patches of ingredients at any time. Besides, it's easy to make dumplings with onions instead of onions. There are skills in making delicious dishes.
