Three-color Dumplings
1.
Cucumber, purple sweet potato cut into pieces, red amaranth washed and set aside!
2.
Put the juice in the blender separately!
3.
Put flour into the dough separately and wrap it in plastic wrap to proof it! Note that putting a little salt in the flour will make it stronger!
4.
Prepare the ingredients for the filling! Respectively have been spared! Soak the shiitake mushrooms in water, but don’t pour the shiitake mushroom water. After a while, the dumpling stuffing can remove the fishy smell and increase the fragrance!
5.
Dice mushrooms, fungus, cabbage, carrots and spare!
6.
Rub the ginger into ginger with a silk grater!
7.
Use a blender to puree the meat for later use!
8.
Put salt in the meat three times, use its osmotic pressure to beat the mushroom water in, add the salt and the mushroom water at the same time, don't add it at once! Knowing that the meat is sticky, it means it's ready! The meat made in this way is not only fragrant but also not firewood!
9.
Season one time! Put MSG, light soy sauce, oyster sauce, pepper and ginger together! Stir well!
10.
Put all the vegetables and green onions together!
11.
Stir well! Finally, remember to put some sesame oil, not only to increase the fragrance, but also to make the filling not easy to leak out!
12.
Poke the awake noodles into strips!
13.
Cut it into pills for later use!
14.
Roll out into skins for later use! The dough should be sticky with some flour to prevent sticking! Wrap up as soon as possible!
15.
Packed!
16.
One more piece!
17.
Three fried for breakfast!
Tips:
The dough for kneading should be slightly harder! Remember to use shiitake mushroom water to remove fishy smell and increase fragrance! And finally put sesame oil to lock the water!
