How to make green dumplings? Preparation of green dumplings

I'm sorry, I was embarrassed last time, but this time I specifically consulted a master in Zhejiang! I finally knew that there was still this custom in Jiangnan (eaten on the Qingming Festival).

Raw materials: Ai Qing, also called 'Qing', and the local dialect is called 'Hanging Qing'. It is a very common plant in Jiangnan, which can be seen everywhere on the ridge, lakeside, in front of the house, and behind the house.

Rice flour: half glutinous rice flour and half rice flour (such as Zhejiang), and in some places glutinous rice flour plus flour (such as Jiangsu).

Wash the mugwort and blanch it in a pot, pour out the soup when the mugwort is fully cooked, squeeze out the water of the mugwort and chop it with a knife, knead the powder into it and knead it into a dough after chopping. You can wrap it with the filling, and it usually seems to have two kinds of fillings: sweet and salty! It's up to your taste.

As for the color you made, the master also said that the reason is similar to what I said, and it is possible that you have not chopped it and cannot be fully mixed with the rice noodles! And some people don't make all of them mugwort, but also mix other green vegetables. Even the pigment!

In the end, I'm really embarrassed, this time it's really a long experience! Now I know that there is no end to learning, thank you for being taught!

The steps for making green dumplings are as follows:

Step 1: Wash the wormwood (a small part with yellow flowers is rattle), blanch it in a pot under boiling water, and add a little salt or baking soda to the water to keep the wormwood green. Step 2: Remove the cool water. Step 3: Puree the wormwood in a blender.

Step 4: Put it in a pot and bring it to a boil. Step 5: Mix glutinous rice flour and flour 1:1.

Step 6: Pour the boiled wormwood into the powder with water, stir it with chopsticks, then knead it into a dough with your hands, cover it with a damp cloth and let it grow for half an hour. Step 7: Cut all kinds of vegetables into cubes, stir-fry and let cool. Step 8: Roll out the wormwood dough into a thin sheet with a thickness of about 3mm, so that the thickness is uniform, and it can also be divided into small agents and then rolled.

Step 9: Press out the disc with a small saucer. Step 10: Keep it in the shape of a box and pinch out the lace. Step 11, willow leaf dumplings.

Step 12、The shape is free to play Ha Step 13、Put it in the cage drawer, burn it on a large fire, crack it and steam it for 10 minutes。 Step 14: The steamed green dumplings are as green as jade, slightly cool, and can be eaten after a hot breath. Step 15: The meat filling is fragrant, the fluffy skin is glutinous and soft, with a light and long mugwort aroma.

Green dumplings are one of the traditional specialty snacks of Zhejiang Tiantai. Qingming Festival festival food. The materials are excellent, the process is unique, green and healthy.

As soon as the Qingming Festival arrives, it is indispensable to make this green dumpling, although the color is green, everyone should not think that it is a pigment. It is a very healthy snack that is washed and patted with fresh mugwort, cooked, mashed, mixed with glutinous rice flour and dispersed, and then becomes a green ambassador. And take a bite into your mouth without sticking to your teeth, and chew a few times and a cool feeling flows in your mouth.

The following is a complete list of herring dumplings:

Herring stuffed dumplings.

Ingredients: Herring (boneless) 250 grams.

150 grams of minced pork.

Minced ginger to taste.

Minced green onion to taste.

Salt to taste.

Cooking wine to taste.

Sesame oil to taste.

Flour to taste.

Water to taste. Steps:

Cut the herring into small pieces and puree it in a food processor.

Mix the minced pork and herring puree, add minced ginger, minced green onion, salt, cooking wine and sesame oil and stir well.

Prepare the dough: Stir the flour and water to the right amount into a dough and knead into a smooth ball of noodles.

Roll out the dough balls into a thin crust and wrap the filling in dumpling molds or by hand.

Steam in a steamer for about 10 minutes.

Herring tofu dumplings.

Ingredients: 8 shiitake mushrooms.

250 grams of herring meat.

Tofu 200 grams.

Appropriate amount of flour powder.

Water to taste. Minced ginger to taste.

Minced green onion to taste.

Clear broth or water to taste.

Steps: Soak the shiitake mushrooms until soft and finely chop, cut the herring meat into small pieces, and cut the tofu into small cubes.

Mix the shiitake mushrooms, herring meat and tofu together, add minced ginger, chopped green onion and an appropriate amount of salt, cooking wine and sesame oil and stir well.

Prepare the dough: Stir the flour and an appropriate amount of water into a dough and knead into a smooth dough ball.

Roll out the dough balls into a thin crust and wrap them with the filling to make dumplings.

Boil the broth or water in a pot, add the dumplings, and cook until the dumplings float.

Herring and celery dumplings.

Ingredients: 250 grams of herring meat.

100 grams of celery.

Flour to taste.

Water to taste. Minced ginger to taste.

Minced green onion to taste.

Salt to taste.

Cooking wine to taste.

Steps: Cut the herring meat into small pieces, wash the celery and chop it.

Mix together the herring meat and celery, add the minced ginger, chopped green onion, salt and cooking wine and stir well.

Prepare the dough: Stir the flour and an appropriate amount of water into a dough and knead into a smooth dough ball.

Roll out the dough balls into a thin crust and wrap the filling in dumpling molds or by hand.

Bring water to a boil in a pot, add the dumplings, and cook until the dumplings float.

Hopefully, these recipes will help you make delicious herring dumplings, and I wish you success!

Blue fish dumplings Ingredients for Chinese New Year's Eve rice.

The meat of the belly of the herring (without spines) is fat meat.

Celery, shiitake mushrooms.

Salt monosodium glutamate. Soy sauce sugar.

Blue fish dumplings The practice of Chinese New Year's Eve rice.

Blue fish dumplings Chinese New Year's Eve rice recipe**1

Step 1: Scrape off the meat with a spoon and mix it with the fat meat, so that Brother Fu Shu will not eat too rough.

Blue fish dumplings Chinese New Year's Eve rice recipe**2

Step 2: Mix in celery and shiitake mushrooms, pour in the seasoning, you can wrap one first to taste the taste.

Blue fish dumplings Chinese New Year's Eve rice recipe**3

Step 3 Coat the dumpling wrapper with water all around and put a spoonful of filling, not too much.

The practice of Chinese New Year's Eve rice **4

Step 4: Pinch in the middle.

Blue fish dumplings Chinese New Year's Eve rice recipe**5

Step 5: Fold it like a folding fan.

Blue fish dumplings Chinese New Year's Eve rice recipe**6

Step 6 is done with a careful side and a tight pinch.

Blue fish dumplings Chinese New Year's Eve rice recipe**7

Step 7 is the same on the other side, done.

Ingredient breakdown. Rice noodles to taste.

Glutinous rice flour to taste.

Artemisia in moderation. Pork to taste.

Pickles to taste. Appropriate amount of dried tofu.

Appropriate amount of bamboo shoots and white water.

Carrots to taste.

Salt to taste. Appropriate amount of monosodium glutamate.

Steps: 1.Mugwort is relatively tender in the Qingming season, and it will become old after the Qingming Festival, and it can repel mosquitoes when it is dried and lit.

I went home and picked a few mugwort heads. Wash it first, and my mother usually chops and steam the mugwort. In order to save trouble, I put it directly in the blender and stir it.

Then filter it out. Strain out the crushed mugwort and set aside, and discard the mugwort water when stirring.

2.Half glutinous rice flour, half rice flour, stir well and heat the water to knead into a dough. I grind the rice noodles myself.

Soak the rice in water first, then drain the water and pour the rice into a dry mill to grind, grinding back and forth several times. Be sure to use hot water when mixing noodles. Rice flour is the same as glutinous rice flour, and it cannot be rolled out into a dough without heating water.

Remember to put the broken mugwort in and knead it together. When I was with us, I used cold water, and when I rolled the dough, it didn't take shape, and in the end, I had to re-knead the dough through hot water, and the dough could only be made after the dough became soft and sticky.

3.Cut all the meat, pickles, dried beans, bamboo shoots or carrots, and set aside. After the oil pan is heated, add the minced meat (preferably semi-fat) and cook it first, then add other ingredients such as pickles and dried tofu. Add salt and monosodium glutamate and stir-fry, be careful not to add water. Remove from heat and set aside.

4.Roll out the dough and wrap the trap in it, and you can make it into different shapes according to your liking. Put it on the steamer rack and steam it for about 15 minutes. This time it was not a success, and the aftertaste was a bit bitter.

5.It's finally out of the pot. This time there was less mugwort.

In addition, I do not use hot water and noodles. The mugwort was not steamed, so it was just broken and used. In the end, this grass is delicious when it is clear, but it seems to taste a little bitter after this season.

I'll do it next time and add it up.

Tips for making green dumplings.

1. Mugwort should be broken and steamed.

2. Use hot water when mixing noodles.

3. Put more mugwort. After reconciliation, the noodles should be green and thick.

Thank you!

Ingredients: two green peppers, one sharp pepper, one pound of pork filling, green onions, ginger, salt, soy sauce, Sichuan pepper powder, salt, vegetable oil.

Method: 1. Wash the green peppers and sharp peppers, remove the seeds, and chop them. When making dumplings stuffed with green peppers, it tastes better with a sharp pepper;

2. Add a small amount of salt to the chopped green pepper to dehydrate the green pepper. Then we pour the juice from the green pepper into a small bowl, which we will use when we mix the filling. We also have to put a small amount of vegetable oil in the dehydrated green pepper and grab it.

The whole (2) step is to prevent the green pepper from coming out of the water and making the dumpling filling thinner, which is not easy to wrap;

3. Put 25 grams of chopped green onion and 10 grams of minced ginger into the pork filling, then add 10 ml of soy sauce, 3 grams of Sichuan pepper powder, green pepper juice, and then add a small amount of vegetable oil, stir the meat filling again, and stir the meat filling in one direction. (Putting green pepper juice can make the flavor of green peppers in the meat filling stronger and the meat more tender, and add a small amount of vegetable oil to make the meat filling moist enough);

4. Stir well with the finished meat filling. Here I want to say that green peppers do not need to be chopped very small, they can be chopped into slightly smaller cubes, but they must not be chopped into puree.

Buy more than a dozen large green peppers, wash and remove the seeds, cut them into small pieces, grind them into small cubes with a vegetable grinder, and add a handful of salt to them at the same time, (because the green pepper water is very large, it can't be twisted too badly) squeeze out the green pepper water and make the filling: 1Grind about a pound of lean and fat pork, add the squeezed green pepper water and chicken soup to adjust the meat filling, stir in one direction, add the green pepper water and chicken soup little by little, mix for a while, add a little and then add a little until it is viscous, stir for a while.

Energize the minced meat.

2.Add a little salt, a tablespoon of cooking wine, three tablespoons of light soy sauce, mix and then add five to six chopped shallots and a spoonful of minced ginger, and then add a small half bowl of fried fragrant light pepper oil to cool, (five to six peppercorns, not too much, just play a role in enhancing flavor) mix out the fragrance and ......

3.Seven or eight large green peppers, wash and remove the seeds, cut them into small pieces, grind them into small dices with a vegetable grinder, and add a handful of salt to them at the same time, (because the green peppers have a large water content, they can't be twisted too badly) squeeze out the green pepper water, add it to the mixed meat trap and mix evenly.

4.Dipping ingredients: laba vinegar, garlic paste, chili oil, soy sauce, sesame oil.

Ingredients: 4 green peppers, 1 kg of minced meat, appropriate amount of minced green onion, appropriate amount of minced ginger, appropriate amount of salt, appropriate amount of monosodium glutamate, 1 tablespoon of five-spice powder, appropriate amount of cooking wine, two drops of sesame oil.

1. Prepare all the ingredients, pork is best to choose pork hind leg meat with a little fat, and let people grind it into small dices directly when buying, 2. Remove the green pepper from the stem, remove the seeds, wash it, and drain it.

3. Chop the green onion and ginger, put it in the pork filling, put two spoons of oil, two spoons of salt, five-spice powder, chicken essence, appropriate amount of soy sauce, cooking wine and sesame oil.

4. Stir all the ingredients well.

5. Cut the drained green pepper into strips first, and then chop it, if the water content of the green pepper is too large, squeeze out the water with gauze.

6. Put the minced green peppers into the meat filling and stir well.

The preparation of dumplings stuffed with green pepper pork.

Knead the good dough, knead it into small pieces, and roll out the skin.

Wrap dumplings in various shapes at will, sprinkle layers on the place where the dumplings are placed, and cook them in the pot after wrapping.

Herring 1 piece (about 750 grams).

Leeks to taste.

2 eggs.

Flour to taste.

Sichuan peppercorns to taste.

1 tablespoon white oil.

Vegetable oil to taste.

Sesame oil to taste.

Salt to taste. Method 1: Remove the internal organs of the herring and wash it.

2After soaking the fish bones as the center, remove the skin and spines to extract the fish.

3This step is, of course, chopping the fish, the finer the better.

4. Chop the green onion and ginger and prepare.

5. Put the peppercorns in the pot, add an appropriate amount of water to boil, and simmer for a short time (the purpose is to make the pepper water thicker) 6. Add the pepper water to the minced fish filling, add it little by little, and stir the fish filling in one direction when stirring, and the pepper water is about a large bowl of water.

7. In the previous step, because adding a large bowl of water will feel that the fish filling is very thin, don't worry, add a large spoon of white oil, an appropriate amount of peanut oil and sesame oil, add an egg, and then continue to stir.

8. Stir at the end.

9. Add an egg to the flour, and the dumpling skin that comes out of this way is strong and not easy to break.

10 and form a dough and let rise for a while.

11Add minced green onion and ginger to the fish filling, add salt, and then continue to stir in one direction, you will find that the fish filling will become thicker and thicker because salt is added.

12Add the chopped leeks so that the dumpling fish filling is ready.

13Prepare to make dumplings.

14 packs are ready, ready to go to the pot!

<> "Green Dumplings. Ingredients: 100g wormwood, 200g glutinous rice flour, 100g flour, 5g edible alkali, eggs, dried tofu, pickles.

Method:1Pick a bag of green and wash it.

2.Blanch the water in a pot and add the alkali or baking soda.

3.After boiling, remove the cold water and wash it, leaving a little green water.

4.Put it in a juicer and puree.

5.Pour the mugwort puree into a basin, add the glutinous rice flour and flour (2:1 for the high rolling) and knead into a dough.

6.Eggs are fried, cut into cubes with dried bean curd and pickles, add salt in the pot, stir-fry the chicken essence and put it out for later Qi Heyu.

7.Divide into equal amounts of dough, flatten it, wrap it into the filling, and wrap it into the shape of dumplings.

8.After the water is boiled, steam in a pot for 10-15 minutes.