[spinach with willow leaves] recipe-Chinese Food-best chinese food recipes-cooking food

Step2:Filter the spinach juice for later use. The remaining spinach dregs are used to stir fry the stuffing (I didn't squeeze the water in the dregs very dry. Only filter out 85ml spinach juice.)

Step3:Shiitake mushroom and dried bamboo shoot tip are soaked in advance (dried bamboo shoot tip is the tender part at the front of dried bamboo shoot

Step4:Chopped mushrooms and dried bamboo shoot

Step5:In the oil pan, stir fry the chopped mushrooms, dried bamboo shoots and spinach dregs together. Season with salt and cool for later use

Step6:All the materials of the dough are mixed and kneaded into a smooth and even dough, and then fermented for the first time (until a hole is poked in the middle and does not shrink or collapse, as shown in the figure)

Step7:After exhausting, it shall be divided into four parts. Round for standb

Step8:Take one of them and roll it into a 34mm thick mas

Step9:Tundish 40g of prepared stuffin

Step10:One hand is holding the mask. The other hand's thumb and middle finger are pinching the outside index finger against the inside. The thumb and middle finger are pinching to form the initial fold

Step11:Follow the original fold and knead it from left to right. It can follow a straight line or a curve

Step12:Kneading the tip of the blade at the end completes a green blade. This kneading method is also suitable for steamed dumpling

Step13:Knead the green body and put it into the steamer to wake up for 10 minutes (the interval should be a little larger. My pot is small. It's not in enough position to be squeezed after it's opened

Step14:Put cold water in the pot. Steam over medium high heat for 18 minutes. Turn off the heat and simmer for 5 minutes

Step15:Finished product

Step16:Finished product

Step17:Finished product

Cooking tips:The color effect of spinach juice is very good. After heating, it is still green. It can't be just for the sake of looking good. It's not wasteful to make stuffing out of vegetable dregs. It has both beauty and connotation. I like to fry the stuffing. One is the smell of the vegetable after oil. The other is that it is not easy to get out of the water. There are other common ways to deal with stuffing - usually after the water is squeezed. But because of the salt, it will always come out of the water, but if it is too dry because of the fear of the stuffing coming out of the water, it will affect the taste of the stuffing. It really becomes a vegetable residue. There is also a way to freeze the mixed stuffing first, but it is not easy to control the time. Second, it is difficult to operate if you are not skilled. Here we separate the amount of stuffing and the amount of pastry because we can only make half of the amount of stuffing when we just use up 100g spinach. The remaining spinach dregs are good for pancakes and scrambled eggs. There are skills in making delicious dishes.