Colorful Dumplings
1.
Prepare the ingredients.
2.
Wash the vegetables and soak them to remove the remaining pesticides.
3.
Then boil the water, blanch the vegetables and remove them.
4.
Continue to wash the shepherd's purse and remove it after blanching it.
5.
Then filter the vegetables with cold water, and chop the shepherd's purse.
6.
Chop the greens.
7.
Squeeze the greens and shepherd's purse into the water, don't waste it, this vegetable juice keeps the noodles, it looks good and nutritious.
8.
Juice the carrots with a cooking stick.
9.
The vegetable juice and carrot juice are squeezed for later use.
10.
Then pour all the vegetables into a large pot.
11.
Pour the mashed meat into the vegetables, add salt, sugar, peanut oil, oil and light soy sauce to taste. I used arowana peanut oil for the filling to enhance the fragrance, so that the filling is juicy and smooth.
12.
Pour the mashed meat into the vegetables, add salt, sugar, peanut oil, oil and light soy sauce to taste. I used arowana peanut oil for the filling to enhance the fragrance, so that the filling is juicy and smooth.
13.
Pour the mashed meat into the vegetables, add salt, sugar, peanut oil, oil and light soy sauce to taste. I used arowana peanut oil for the filling to enhance the fragrance, so that the filling is juicy and smooth.
14.
Pour the mashed meat into the vegetables, add salt, sugar, peanut oil, oil and light soy sauce to taste. I used arowana peanut oil for the filling to enhance the fragrance, so that the filling is juicy and smooth.
15.
Let’s start mixing the noodles. Pour 300 grams of Arowana Dumpling special wheat core powder into about 200 grams of carrot juice. Heat the carrot juice in a microwave oven. Mix the noodles with warm water. The noodles are strong and delicious.
16.
Use chopsticks to stir it into a flocculent shape.
17.
Then make the dough with your hands, three light: surface light, pot light, hand light.
18.
Add 250 grams of vegetable juice to 350 grams of flour to form a dough.
19.
20 grams of purple potato flour is added to 180 grams of flour to neutralize the dough.
20.
20 grams of purple potato flour is added to 180 grams of flour to neutralize the dough.
21.
All the dough is wrapped in plastic wrap and proofed for about half an hour.
22.
I used four steps to make dumplings. As shown in the picture, first cut into sections, press flat, and round with a rolling pin, wrap the fillings, squeeze the mouth in the middle, start to pinch the edges with the right hand, and then pinch the edges with the left hand, and then finish it. .
23.
I used four steps to make dumplings. As shown in the picture, first cut into sections, press flat, and round with a rolling pin, wrap the fillings, squeeze the mouth in the middle, start to pinch the edges with the right hand, and then pinch the edges with the left hand, and then finish it. .
24.
I used four steps to make dumplings, as shown in the picture, first cut into sections, press flat, and round with a rolling pin, wrap in the filling, squeeze the mouth in the middle, start to pinch the edge with the right hand, and then pinch the edge with the left hand, and then finish it. It's very simple .
25.
I used four steps to make dumplings. As shown in the picture, first cut into sections, press flat, and round with a rolling pin, wrap the fillings, squeeze the mouth in the middle, start to pinch the edges with the right hand, and then pinch the edges with the left hand, and then finish it. .
26.
I used four steps to make dumplings, as shown in the picture, first cut into sections, press flat, and round with a rolling pin, wrap in the filling, squeeze the mouth in the middle, start to pinch the edge with the right hand, and then pinch the edge with the left hand, and then finish it. It's very simple .
Tips:
Finally, cook it in the pot and start eating! The pattern of dumplings for the winter solstice is up to you!
