Three-color Double Mushroom and Sea Bass Dumplings
1.
Carrots, yellow peppers, spinach juice, spinach juice, hot water
2.
The longer you knead with various vegetable juices and noodles, the better
3.
Clean the sea bass, remove the skin and thorns from the flesh of the fish body
4.
Shiitake mushrooms, two bisporus mushrooms, one washed and chopped
5.
Chop the sea bass into minced meat. Fish meat is very good and easy to chop.
6.
Chop the double mushrooms, add some hot water and squeeze the water dry
7.
Put the fish and double mushrooms into the container, chopped green onion and ginger into it, pour in soy sauce, sesame oil, peanut oil, salt, and beat in an egg white and stir in one direction for two or three minutes.
8.
Cut the reconciled noodles into small doses
9.
Knead the small doses one by one into a round blank
10.
Press the round billet into the dough and put the meat filling on the dough
11.
Fold it in half in the middle and fold it in a small folder
12.
This is how beautiful dumplings are made
13.
Semi-finished products: Isn't it pretty
14.
Semi-finished products: appetite
15.
Semi-finished product: The remaining noodles are also made of butterfly noodles, which are very beautiful
16.
Semi-finished products: pass a few more eye-catching ones
17.
Sense of accomplishment
18.
It's getting off the pot: The color is brighter after the flash is turned on
19.
Finished product: Dumplings are cooked. The color of the cooked dumplings is bright when they are not raw, but they are delicious. The taste is very fresh. In fact, there are a bunch of colorful dumplings in my refrigerator.
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