Spinach noodles, pork and green onion dumplings Recipe

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  1. Beat well with a food processor of spinach juice, directly into the dough, and rest for 20 minutes to set aside! The noodles should be softer.As the saying goes: Soft noodles and dumplings are hard noodles for soup!

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  2.The pork you chopped yourself is stock in the refrigerator.There is no fat on this piece.Yes, in fact, some fatty meat will be more fragrant.I first mixed the seasoning.First put three tablespoons of peanut oil, sesame sesame oil, then salt, some sugar for freshness, light soy sauce, oyster sauce, a little dark soy sauce.The color of the meat will not be too white when cooked, and there is also some white pepper to remove the fishy smell of the meat.If there are no extra seasonings, it is better for pregnant women to eat less synthetic seasonings such as chicken essence and MSG

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  3.Then add chopped fungus, dried shiitake mushrooms, and dried shiitake mushrooms are also used to enhance freshness.Add a few and the taste will be particularly good., because I took it all by myself, there are a few pictures, and it’s unhygienic to always use a mobile phone and I have to wash my hands, so you can just watch it

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  4. Add green onions and taste the saltiness yourself, then the filling is ready

• 5.Start making
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  6.Cook and serve

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  7.Very fragrant

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  8. Packed some more and refrigerated them! Because I’m alone at home at noon and sometimes I’m too lazy to cook, it’s great to cook a few! It’s also perfect for breakfast for office workers! Remind everyone: the skin of frozen dumplings is easy to break when cooked, so the dumplings should be made smaller to make them easier to cook