Mom’s Taste—shrimp Dumplings with Haw and Clover
by Jun Meng dark blue
Favorite
Difficulty
Hard
Time
2h
Serving
2
The taste of home is the sweater knitted by my mother, the needles and threads are connected to the warmth of the children, and a pair of hand-stitched stitches, weaving a path in my life; the taste of home is the dishes made by my mother herself, and the aroma drifts away from the way I was when I was a child. Rough tea and light rice grew up with me, so that I can better understand the hardships of life. "Every time I hear this song "The Taste of Home", there is a kind of unspeakable miss and a touch of sadness in my heart. I miss the delicious dishes made by my mother herself, and the sad mother has more and more white hair and is always there. Those hands busy for their children.
I used to be ignorant when I was young, and I don’t know what caused my picky eaters. At that time, I didn't understand the hard work of my mother's cooking, and I was also picky about putting too much salt in the dishes and the dishes were tasteless. Every time my mother retorted, but every time the speaker didn't intend it, and the listener was interested. Next time I cook, my mother will add less salt and more seasoning. It is precisely because of my "making things difficult" that my mother's dishes taste better and better.
When I was young, I always thought that my mother liked to eat fish head and chicken head, but in fact it was just to save the best part for the children to eat. Three meals a day is the simplest and most complicated thing in every day. Buying vegetables, washing vegetables, and cooking requires wasting a lot of time and effort, and my mother spent her most precious youth in this way of making three meals a day, day after day. Children of the world, which one is not warmed by mother's dishes for a lifetime, sweet for a lifetime? Is there any mother who is not like that, for the joy and recognition of her children, willing to stay in the kitchen full of oily smoke every day?
My mother’s dishes include braised fish in sauce, fried Chinese cabbage and other home-cooked dishes, but my favorite pasta made by my mother is Jiaodong dumplings, dumplings with large fillings, and hand-rolled noodles. I like to look at my mother’s concentration when cooking, washing vegetables, cutting vegetables, pouring oil, cooking, stir-frying, and adjusting the heat. A common cabbage will change into different flavors under my mother’s meticulous preparation. Come.
Thinking of the taste of home, it was a dish made by my mother. Mother's dishes are made for the loved ones, for the children and for the family. They gently turned their love for their children and family into supplements for dishes, poured them into the dishes they cooked, and made a taste of care. No matter where the children go or how far away they are from home, they will always miss the dishes that mother loves, which are also the thick tea and light rice, which accompany our growth. One day, I will also cook such dishes for the one I love. I know that it is the inheritance of love.
On Mother’s Day, I made a Jiaodong-style pasta—a clover haw shrimp dumpling, which my mother likes most at home. Alfalfa haw, also known as wheat haw or mountain greens, mountain grasshopper, is a perennial herb with opposite leaves, long oval, tender buds and tender green leaves, and can be eaten. It is said that it only grows in the hilly areas of Shandong Peninsula and Liaodong Peninsula. Only in the eastern part of the Shandong Peninsula and the southern part of the small hills of the Liaodong Peninsula can you find it. It can be called "ice and jade". It is a pure mountain vegetable and a 100% green natural food. The living environment and conditions of the alfalfa hawthorn are extremely demanding. It only grows on the high mountains. It holds the aura of the world, absorbs the essence of the mountains and rivers, and is moistened by the rain and dew. It is called "the lady of the deep palace." . The alfalfa hawthorn is not only delicious, but also rich in nutrients. It has good effects on softening blood vessels, regulating endocrine, helping digestion, controlling weight, and prolonging longevity. Alpine haw has the special taste and smell of wild vegetables, and it has a refreshing feeling after eating. Shanmucha can be made into stir-fried dishes and cold dishes with seasonings. It is more suitable for fillings such as steamed buns, dumplings, wontons, etc. It has various eating methods, green color, delicious taste, and excellent taste. It is also a delicacy that our local people like.
Every year from Ching Ming Festival to mid-May, it is the best time to collect alfalfa haw. The best collection period of alfalfa hawthorn is only more than one month, and the consumption period is relatively short. At this time, the mother always picks the alfalfa hawthorn in the nearby mountains. After the picked alfalfa hawthorn is washed and blanched, it is held into a ball and placed in the refrigerator. Freeze preservation, take out when edible and thawed naturally, then it can be eaten.
The most common and best way for mothers to use alfalfa hawthorn is to make stuffing for steamed buns or dumplings. Alfalfa hawthorn is good for meat and fishy. I use alfalfa hawthorn to add pork fat and shrimps. There is a kind of dumplings. The special umami taste, the natural taste of wild vegetables, the aroma of meat and the umami taste of shrimps, will definitely make you a real treat. "
I used to be ignorant when I was young, and I don’t know what caused my picky eaters. At that time, I didn't understand the hard work of my mother's cooking, and I was also picky about putting too much salt in the dishes and the dishes were tasteless. Every time my mother retorted, but every time the speaker didn't intend it, and the listener was interested. Next time I cook, my mother will add less salt and more seasoning. It is precisely because of my "making things difficult" that my mother's dishes taste better and better.
When I was young, I always thought that my mother liked to eat fish head and chicken head, but in fact it was just to save the best part for the children to eat. Three meals a day is the simplest and most complicated thing in every day. Buying vegetables, washing vegetables, and cooking requires wasting a lot of time and effort, and my mother spent her most precious youth in this way of making three meals a day, day after day. Children of the world, which one is not warmed by mother's dishes for a lifetime, sweet for a lifetime? Is there any mother who is not like that, for the joy and recognition of her children, willing to stay in the kitchen full of oily smoke every day?
My mother’s dishes include braised fish in sauce, fried Chinese cabbage and other home-cooked dishes, but my favorite pasta made by my mother is Jiaodong dumplings, dumplings with large fillings, and hand-rolled noodles. I like to look at my mother’s concentration when cooking, washing vegetables, cutting vegetables, pouring oil, cooking, stir-frying, and adjusting the heat. A common cabbage will change into different flavors under my mother’s meticulous preparation. Come.
Thinking of the taste of home, it was a dish made by my mother. Mother's dishes are made for the loved ones, for the children and for the family. They gently turned their love for their children and family into supplements for dishes, poured them into the dishes they cooked, and made a taste of care. No matter where the children go or how far away they are from home, they will always miss the dishes that mother loves, which are also the thick tea and light rice, which accompany our growth. One day, I will also cook such dishes for the one I love. I know that it is the inheritance of love.
On Mother’s Day, I made a Jiaodong-style pasta—a clover haw shrimp dumpling, which my mother likes most at home. Alfalfa haw, also known as wheat haw or mountain greens, mountain grasshopper, is a perennial herb with opposite leaves, long oval, tender buds and tender green leaves, and can be eaten. It is said that it only grows in the hilly areas of Shandong Peninsula and Liaodong Peninsula. Only in the eastern part of the Shandong Peninsula and the southern part of the small hills of the Liaodong Peninsula can you find it. It can be called "ice and jade". It is a pure mountain vegetable and a 100% green natural food. The living environment and conditions of the alfalfa hawthorn are extremely demanding. It only grows on the high mountains. It holds the aura of the world, absorbs the essence of the mountains and rivers, and is moistened by the rain and dew. It is called "the lady of the deep palace." . The alfalfa hawthorn is not only delicious, but also rich in nutrients. It has good effects on softening blood vessels, regulating endocrine, helping digestion, controlling weight, and prolonging longevity. Alpine haw has the special taste and smell of wild vegetables, and it has a refreshing feeling after eating. Shanmucha can be made into stir-fried dishes and cold dishes with seasonings. It is more suitable for fillings such as steamed buns, dumplings, wontons, etc. It has various eating methods, green color, delicious taste, and excellent taste. It is also a delicacy that our local people like.
Every year from Ching Ming Festival to mid-May, it is the best time to collect alfalfa haw. The best collection period of alfalfa hawthorn is only more than one month, and the consumption period is relatively short. At this time, the mother always picks the alfalfa hawthorn in the nearby mountains. After the picked alfalfa hawthorn is washed and blanched, it is held into a ball and placed in the refrigerator. Freeze preservation, take out when edible and thawed naturally, then it can be eaten.
The most common and best way for mothers to use alfalfa hawthorn is to make stuffing for steamed buns or dumplings. Alfalfa hawthorn is good for meat and fishy. I use alfalfa hawthorn to add pork fat and shrimps. There is a kind of dumplings. The special umami taste, the natural taste of wild vegetables, the aroma of meat and the umami taste of shrimps, will definitely make you a real treat. "
