Health benefits
Zanthoxylum bungeanum: Maintain healthy skin and mucous membranes
Ingredients
Plain flour (green dough) ( 300g ) | Spinach ( Green dough) ( 30g ) |
Cold water (green dough ) ( 120g ) | Plain flour (white dough) ( 300g ) |
Cold water (white dough) ( 150g ) | Pork stuffing ( 500g ) |
Minced green onions (appropriate amount) | Ginger powder ( a little ) |
Five-spice powder ( a little ) | Light soy sauce ( 4 spoons span> ) |
Cooking wine ( 2 spoons ) | Zanthoxylum bungeanum ( 8 capsules ) |
Salt ( appropriate amount ) |
How to make Baicai Dumplings
1. Stir spinach into spinach juice, add cold water, knead into dough, wrap in plastic wrap, and let stand for 30 minutes
2.Add cold water to flour, knead into dough, wrap in plastic wrap, and let stand for 30 minutes
3.Add chopped green onion, ginger powder, five-spice powder, salt, cooking wine, light soy sauce, fried pepper oil, and peppercorns to the minced pork.Discard the oil.Pour the oil into the minced pork and mix well
4.Knead the white dough into a long cylindrical shape
5. Roll the green dough into long strips
6.Put the white dough in the middle
7.Pack tight
8.Cut into small dough
9.Press flat
10.Roll into dumpling wrappers
11.Put the stuffing in the middle
12. Wrap into dumplings
13.The water is boiling, add the dumplings and cook When it boils, add cold water three times and boil again and it is done
14.Finished product picture
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
