Mother-in-law Ding Baozi

Name: Mother-in-law Ding Baozi
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Mother-in-law; 200g Chives; a little salt; Some Cooking oil; a little MSG; 300g Flour

by Pomegranate tree 2008

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

This is mother-in-law, a bitter wild vegetable. People of some ages in spring like to pick it to make noodles. It can be found everywhere on the roadside. It is not a rare thing, but its effect is really unacceptable. Underestimate.

Ingredients

200g Mother-in-law
200g Chives
a little Salt
Some Cooking Oil
a little Msg
300g Flour

Mother-in-law Ding Baozi

1. Pick and wash the mother-in-law,

2. Put the right amount of water in the pot, add a little salt, boil, put the mother-in-law in the pot and blanch it until it changes color and remove it.

3. Put it in cold water and soak it repeatedly, preferably for a longer time, to remove the bitter taste of the mother-in-law, about 4 to 5 hours, chop it,

4. Clean the leeks, chop them, stir in a little cooking oil to lock the umami taste of the leeks, then add the chopped mother-in-law, add salt, monosodium glutamate and edible oil to adjust the flavor.

5. Add flour to warm water at about 65 degrees, mix it into a dough, and let it stand for 20 or 30 minutes.

6. After waking up, knead it well, divide it into medium-sized noodles, roll it into a disc with a rolling pin, and wrap the prepared fillings.

7. It is steamed in the pot, and the time is started after SAIC, and it is ready to be eaten out of the pot in about 8 minutes.

Tips:
After blanching the mother-in-law, you must use cold water to soak. You can change the water several times in the middle. The soaking time should not be too short, and the bitterness will not come out, and it is not too long. If it is too long, the mother-in-law will easily become soft and rotten, which will affect the taste.