Pick out the horse's teeth, soak them in water and salt for 30 minutes, then rinse them with water.
Boil the water in the pot, add salt and oil, add boiling water, take it out, soak it in cold water for 10 minute, and drain.
Add salt, thirteen spices, oil consumption, soy sauce and Jiang Mo into the pork stuffing and stir well. Cut the drained horse teeth into powder and put it into the stirred pork stuffing, then add a little cooking oil and stir well.
In hot summer, it is most suitable to eat purslane. Purslane itself has the function of clearing away heat and toxic materials. The method of making dumpling stuffing with purslane is introduced below.
material
Portulaca oleracea1000g
300 grams of meat stuffing
Proper amount of sugar
Proper amount of onion and garlic
saltness
Proper amount of cooking wine
Sesame oil right amount
A moderate amount of old cigarettes
step
First, remove the roots of purslane and soak it for half an hour.
Second, blanch the purslane and drain it for later use.
Step 3, chop onion, ginger and garlic into pork stuffing, then add sugar, cooking wine, soy sauce and salt, and stir and marinate for about 15 minutes.
Step 4: Squeeze Portulaca oleracea, chop it up, pour it into the prepared pork stuffing, then pour a little sesame oil and stir it evenly.
There is a skeleton in the cupboard. I hope this way can help you.
Portulaca oleracea, also known as longevity vegetable, is a wild vegetable. Summer is a good time to eat purslane. Here's how to adjust the filler:
1. Crush pork, add soy sauce, chicken essence, pepper powder and salt, and mix well.
2. Boil the water, blanch the purslane, take it out and let it cool.
3. Chop purslane, onion and ginger.
4. Pour the chopped purslane, chopped green onion and Jiang Mo into the pork stuffing and stir well, then you can start wrapping jiaozi.
The practice of purslane jiaozi:
Ingredients: dumpling skin, purslane, eggs and meat stuffing.
Practice steps:
1. Add ginger powder, raw powder, cooking wine and proper amount of salt into minced meat, stir well, then add vegetable oil, stir well, let stand for 30 minutes, and then taste.
2. Wash the purslane, blanch it, take it out, squeeze out the water and cut it into fine powder.
3. Mix minced purslane with minced meat, add eggs, stir well, and add some salt to taste.
4. Then start to package jiaozi.
5. Boil the water in the pot with a big fire, add a spoonful of salt, put jiaozi into the pot, boil the water with two spoonfuls of cold water, add two spoonfuls of cold water after the third boiling, and then boil, and jiaozi will be ready.
Speaking of purslane, many people who grew up in the city may not know much about it, because it grows in the wild, so it is often ignored. However, it is this humble wild vegetable that is rich in nutrition and is called longevity vegetable. Portulaca oleracea, also known as longevity vegetable, has the effects of anti-inflammation, cooling and detoxification. It is a game side dish that people like very much. There are many ways to eat purslane. Fresh purslane can be chilled, fried and cooked in porridge after soaking in water. The dried purslane can be wrapped in steamed bread or made into jiaozi with flour, which has a unique health flavor.
Application of Portulaca oleracea in jiaozi
1. Add ginger powder, raw powder, cooking wine and proper amount of salt into minced meat, stir well, then add vegetable oil, stir well, let stand for 30 minutes, and then taste.
2. Wash the purslane, blanch it, take it out, drain it and cut it into fine powder.
3. After the portulaca oleracea fine powder is mixed with minced meat, add eggs and stir well, and then add a proper amount of salt to taste.
4. Put the stuffing into the dumpling skin, pinch it and put it on the plate.
The fire expanded the water surface. Add a spoonful of salt after boiling, put jiaozi into the pot, boil water again, add two spoonfuls of cold water, boil again, add two spoonfuls of cold water, boil again for the third time, add two spoonfuls of cold water, cover and boil again. Jiaozi is ripe.