Blossoms and Riches-mustard Colorful Blessing

Name: Blossoms and Riches-mustard Colorful Blessing
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g starch; 60g Boneless chicken thigh; 30g corn; 30g Haricot vert; 30g carrot; 30g Mustard; Some salt; Some Cooking Wine; Some lard; Some Red Amaranth Juice; Some Soy sauce; Some pepper; Some Oyster sauce

by Wu Xiaojiang

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Red is indispensable for Chinese New Year. Red couplets, red blessings, red envelopes, red clothes, prosperous, happy. Of course, the food you eat can't be different, the outer skin made of orange powder + red amaranth juice, the red is crystal clear and translucent. The filling is carefully matched with five kinds of ingredients, relatively healthy chicken thighs, fresh and beautiful corn, green beans and carrots, and crispy mustard that can relieve greasy mustard. It is nutritious and healthy. Moreover, the five materials coincide with the five blessings of longevity, wealth, corning, good virtue, and good death. In addition, I also gave this dish a nice name: Huakai Fugui. For New Year dishes, everyone has to please everyone. "

Blossoms and Riches-mustard Colorful Blessing

1. Add starch to the orange powder, add a little salt and mix well.

Blossoms and Riches-mustard Colorful Blessing recipe

2. Add the boiled red amaranth juice, stir evenly with chopsticks while adding, then mix a little lard and knead it into a smooth dough, and let it rest for about 15 minutes. (When you can't find red amaranth, you can use boiling water and red food coloring instead)

3. Dice boneless chicken thighs, add pepper, cooking wine, soy sauce, and oyster sauce, mix well and slightly marinate.

4. Peel and dice the carrots, wash the corn, and green beans, put them in a salted boiling water pot, blanch them until they are dead, remove them and drain them. Dice mustard tuber and set aside.

5. Heat the pan with oil, heat the oil and fry the marinated chicken until the color changes. Add green beans, carrots, corn kernels and diced mustard pickles and stir-fry slightly.

6. Divide the awake dough into small pieces and roll it out into thin dough pieces. Use your hands to pinch out the edges a little bit.

7. Scoop a spoonful of the stuffing prepared in step 5, wrap it in the middle of the round dough, shape it, and use hot soft leek to make a circle around the pinch and tie the knot.

8. After all the processing is done, put it in the steamer, steam for 4.5 minutes and take it out, sprinkle with chopped mustard and chopped green onion for decoration.