Health benefits
Soy sauce: nourish blood, protect teeth, protect bones
| Pork stuffing ( 400g ) | Chinese cabbage ( 500g ) |
Oil ( 4 tablespoons ) | Sichuan pepper powder ( 5g ) |
Soy sauce ( 10g ) | Chicken Essence ( 5g ) |
Onions ( 30g ) | Ginger ( 10g ) |
Salt ( 5g ) | Hot water ( 20g ) |
How to make pork and cabbage dumpling fillings
1. First take a recent photo.
2.Prepare materials
3.Prepare materials
4.Chop green onion and ginger
5.Put Sichuan pepper powder into the meat filling
6.Put in chicken essence,
7.Put soy sauce,
8. Add salt,
9.Prepare 20g hot water
10.Put hot water along the edge of the basin.
11.Use chopsticks to stir in circles in one direction until the filling is completely pureed.
12.Put ginger and green onion,
13. Stir evenly in one direction.
14. Prepare cooked oil or raw oil.
15.Put four tablespoons of oil.
16.Mix well in the same direction as before.spare.
17.Chop the cabbage into shreds and then into small pieces, add a little salt and mince.Add salt: first remove the water in the vegetables and keep the second vegetables from falling apart.
18.Chopped cabbage.Gather the stuffing with both hands and squeeze out the water.
19. Mix well while wrapping.Large high definition pictures.
20.Reconciled stuffing.
21. Another display.
22.The dumplings are ready!
23.Let’s eat, I’m so greedy!
Tips
Add salt to the meat filling first, and then add oil.The oil also covers the salt, so as not to add oil after adding vegetables, which will cause serious water leakage.
The cabbage filling is ready, wrapped and mixed, and the water will come out easily.
Chinese cabbage should not be chopped too finely, and it should not be too dry.The stuffing should be full of cabbage pieces, and the dough should be moist to the touch and not easy to fall apart.
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