Emerald Beef Fried Dumplings

by Pretty horse po

4.9 (1)
Favorite

Difficulty

Normal

Time

1h

Serving

2

Needless to say more about eating spinach in winter, this time the fried dumpling noodles are made with spinach sauce and noodles.
Eating beef in winter is the number one in health preservation. There was an ancient saying that "beef nourishes qi, and its power is the same as astragalus". Beef is the second largest meat food in China, second only to pork, and has the reputation of "the pride of meat" , The nutritional value is very high. Especially in the cold winter season, dieting beef can warm the stomach and is a good tonic for this season.

Beef should not be eaten often, it is advisable to eat once a week. Because the muscle fiber of beef is rough and difficult to be digested, especially the elderly, young children and people with weak digestion ability should not eat more, or eat some tender beef appropriately.

Beef is a hairy substance. People suffering from skin diseases such as sore, eczema, and pruritus should abstain from eating, and those suffering from hepatitis and nephritis should also eat with caution to avoid aggravation or recurrence of the disease. "

Emerald Beef Fried Dumplings

1. Material preparation. Knead the flour and spinach juice to form a dough.

2. The beef and pork are minced with green onion and ginger. You can put less ginger.

3. Put the minced meat in a basin, add 10ml of water several times, and stir vigorously.

4. Add about half a spoon of peanut oil and stir.

5. Put light soy sauce and stir, still stirring in one direction.

6. Add salt and pepper and stir, let it stand for half an hour to taste.

7. Knead the spinach dough into long strips, cut into small pieces, and press flat and roll the skin.

8. Make dumplings.

9. Heat up the frying pan, add oil, and the amount is about the same as for stir-frying.

10. Add fried dumplings.

11. Add half a tablespoon of flour and water to make the juice.

12. The bottom of the dumpling is fried golden brown, pour the gorgon juice, and basically reach two-thirds of the dumpling.

13. Cover and cook over medium heat.

14. Turn the heat to low when the dry juice is about to be collected, and stop the fire when the bottom of the pot is dry.

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