In summer, not only love to sweat, appetite is also significantly reduced, and there is no interest in big fish and meat, at this time, we might as well eat more cabbage, as the saying goes, "100 cabbage is not as good as cabbage", compared with Chinese cabbage, cabbage is more nutritious.
Chinese cabbage is not only very high in calcium, but also contains a lot of vitamin C, which can enhance immunity, and is one of the most healthy and nutritious vegetables.
Therefore, in the summer, you should eat more vegetarian dumplings for your family, the taste is delicious and not greasy, iron and calcium supplements, 2 yuan can make a big pot, all of them have a thin skin filling, the whole family is rushing to eat, one bite at a time, it is really fragrant, the following will share with you the skills of adjusting the filling and noodles, let's see how I do it!
Recommended recipe: cabbage vegetarian dumplings
Main ingredients: baby cabbage, carrots, shiitake mushrooms, eggs, unsalted shrimp skin, chopped green onions, high-gluten flour
Here's how:
1. Prepare a handful of cabbage, clean it, change it to a knife and cut it into minced pieces, then put it in a bowl, add a spoonful of edible salt to it, stir it well with chopsticks, and set it aside to marinate for 10 minutes.
2. Prepare a few fresh shiitake mushrooms, wash them with water, cut them into thin slices first, then change the knife to cut them into diced shiitake mushrooms, and after all the shiitake mushrooms are cut, put them into another large bowl.
3. Prepare another peeled carrot, first cut into thin slices, then cut into thin strips, and finally cut into diced carrots.
4. Prepare a handful of shallots, cut them into chopped green onions with a knife, and put some chopped green onions appropriately, so that the green onion fragrance will be relatively strong, and after the green onion is cut, put it on a plate for later use.
5. At this time, pour the pickled cabbage into the prepared gauze, and then squeeze out the water inside, do not pour out the juice, wait for it to be useful, and then shake the cabbage with your hands and put it aside for later use.
6. Prepare 400 grams of high-gluten flour, pour in a small amount of cabbage juice many times, stir while pouring, stir it into a dough, knead it into a dough by hand, then cover it, let it relax for 5 minutes, and then knead it 2-3 times again, knead it evenly and smoothly.
7. Prepare 3 eggs, beat them into a small bowl, add a few drops of white vinegar to remove the smell and increase the fragrance, stir well with chopsticks, add a spoonful of saltless shrimp skin to it, both increase the fragrance and supplement calcium, continue to stir evenly, and set aside for later use.
8. Heat the pot, add an appropriate amount of cooking oil, pour in the stirred egg liquid, quickly spread it with chopsticks, fry the eggs until they are set, then pour in diced carrots and mushrooms, stir-fry them quickly, fry them softly, and pour them into the cabbage filling.
9. Next, add the chopped green onion, add a spoonful of oil, and stir well with chopsticks, so as to lock the moisture in the cabbage and prevent the water from coming out.
10. Sprinkle a little dry flour on the board, then put the awakened dough on it, without kneading, directly knead it into long strips, then knead it into a dough of uniform size, and finally roll it into a dumpling skin with thin edges and thick middle.
11. Take a dumpling wrapper, add 2 spoons of filling to the middle, and pinch it into a pot-bellied dumpling according to your usual habitual technique.
12. Boil the water in the pot in advance, add a little edible salt, then put the dumplings into the pot in turn, gently push a few times along the edge of the pot with a spatula to prevent sticking to the bottom of the pot, and wait until the pot is completely boiled, pour a spoonful of cold water into it, and finally cook the dumplings until they are completely floating, and they are all round and bulging to prove that they are cooked.
13. The dumplings cooked by this method are delicious, and none of them have broken skin, no open filling, all of them have thin skin and large fillings, take a bite, and it is more enjoyable to eat than meat dumplings.
Tips:
1. Use cabbage juice to mix noodles, nutrients will not be lost, and cabbage juice has a salt taste, so when mixing noodles, you don't need to add salt.
2. Put the shrimp skin into the egg in advance and stir-fry it, so that you can not eat the fishy smell, and the more you eat, the more fragrant it is.
3. Try to knead the dough evenly, so that the dumplings will be cooked consistently.
4. Before boiling dumplings, add a little edible salt, which can make the boiled dumplings smooth and chewy, and it is not easy to break the skin and expose the filling.
Conclusion: I love to sweat in summer, eat more of these stuffed dumplings, 2 yuan can make a big pot, iron and calcium, all of them are thin and filling, and the whole family rushes to eat.
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