1. After washing the vegetables, start kneading the noodles. I won’t talk about kneading. If you know it, you don’t need to teach it. If you don’t, you won’t be able to teach it verbally. . . .
2. The meat grinder is online! Put the sliced ginger and the meat into the meat grinder and stir for about 10 seconds, and then grin for another 10 seconds. It is already very sensible~
3. This is also minced with a meat grinder~ After the cabbage is minced, sprinkle an appropriate amount of salt, mix well, and wait for about ten minutes to drain the oozing water.
4. Heat the oil and turn off the heat. Pour in chopped green onion and stir fry twice to create a fragrance.
5. Continue to pour in the minced meat and the smashed cabbage, add an appropriate amount of salt, less than the soy sauce, a little thirteen spice or five-spice powder, a little sesame oil, and mix well. Filling OK!
6. Knead the noodles that have been awake for a while again, adding flour continuously during the kneading process to avoid sticking to the chopping board. After kneading, pinch into long round strips and cut into noodles of suitable size. Squeeze the noodle pan, hold a rolling pin in one hand and roll the dough into a round shape. Normally, it should be thick in the middle and thin on the sides.
7. Although ugly, what I pay attention to in Shandong Province is not the appearance but the inside -_-||
8. Add half a pot of water to a high heat, wait for the water to boil, and add the dumplings. After the fire for three to five minutes, turn off the heat, serve, dip the vinegar dish, and start eating!
