The recipe for vegetable dumplings, the recipe for vegetable dumplings

Ingredients: Cornmeal: Appropriate amount.

Sesame oil to taste.

Flour in small amounts.

4 eggs.

Soy sauce a little.

A pinch of chopped green onion.

Carrots to taste.

Shopee A little.

Fuel consumption is a little.

Capsule, or other vegetables in moderation.

The preparation of vegetable dumplings.

Choose your favorite vegetables, wash the boiling water, add salt and blanch the water, and let it cool to bring out the water, not too dry. This time, I made a camellia.

Add a small amount of white flour or soybean flour to corn flour, add an egg to warm the hydrated noodles, form a ball not too wet and soft, cover with a cloth or plastic wrap and wake up for at least half an hour. (You can also add yeast in cold water and knead it well, and fully ferment it like steaming steamed buns, so that the taste is softer).

Eggs are fried into small pieces with a little cooking wine, carrots are shredded and fried with oil to soften, vegetables are dried and cut into small pieces, and then added shrimp skin, oil, soy sauce, chicken essence, salt (because mustard greens are blanched with salt, so the salt here should be controlled and put less), sesame oil, green onions and other favorite ingredients or seasonings and mix well, and you can also add fried minced meat.

Take a small piece of cornmeal that has woken up, press it flat with the palm of your hand after forming the size you want, slightly thicker in the middle, put the filling in the middle, press the filling down while closing the mouth, and add some more filling when it is about to be sealed, so that the thin skin and large filling are more delicious.

Spread a thin layer of oil on the drawer to prevent sticking, put the pot on cold water, about 20 minutes after the pot is boiled, turn off the heat and wait for another 3 minutes before uncovering the pot.

The thin-skinned and stuffed cornmeal and shepherd's cabbage dumplings are ready, it is excellent to eat while it is hot, and the rest is bagged and frozen after cooling, and then thawed at room temperature when eating, and then heated in the steamer, it is good.

1.Wash the cabbage and blanch it with water. Then mince it. Rub the carrots into shreds, stir-fry them slightly with little oil, and soften. Scrambled eggs into small pieces, baby cabbage with shredded carrots, crushed eggs, shrimp skin, salt, oil, thirteen spices.

2.After adjusting the filling, make a vegetable ball with your hands.

3.Then use a plate to hold the dry corn flour, pick up a vegetable ball with one hand, grab the dry corn flour with the other hand and pour it on the vegetable ball, and then clench the vegetable ball with both hands. Drizzle another layer of dry corn flour on top and crush again.

4.Keep holding it like this, brush a thin layer of oil on the cage drawer to prevent sticking. Then put the gnocchi in the cage drawer. I like to eat thin-skinned stuffing, so I only drizzled cornmeal three times and couldn't see the vegetables.

5.After cooking, after the water is boiled, put it on the pot and steam for 15 minutes. Finally out of the pan.

Radish Yingxiao clean and stomp on the back, put oil, salt, pepper, fennel, shallots, ginger and garlic pick evenly and set aside, it used to be cornmeal and add some noodles and evenly, make it into a fist size, cut into a skin, wrap the vegetables freshly and knead them firmly, put them in the pot and steam them to eat, they are very delicious, so this is the practice of vegetable dumplings.

The greens are boiled and shredded, stirred with shredded potatoes and kelp starch, and steamed in a pot wrapped in several layers of corn flour.

300 grams of potatoes, 100 grams of corn kernels, 50 grams of carrots, 30 grams of fragrant ru, 10 grams of celery, 1 2 tsp fine salt, 1 2 tsp vegetable and fruit powder, 50 g cornstarch.

Method: Chop the celery into pieces.

Cut the carrots and soaked shiitake mushrooms into small cubes.

Peel the potatoes, wash them and cut them into slices, put them in the microwave on high heat and cook them, take them out and press them with a spoon to puree.

Add the cornstarch and knead it by hand to puree.

Put all the ingredients into a large bowl, add two eggs and stir well, add a little water, add an appropriate amount of salt, chicken essence, oil, light soy sauce, dark soy sauce, thirteen spices, sesame oil and other seasonings, and stir well. Cut half of the steamed buns at home into small cubes, put them in, and stir well into a batter. The function of the steamed bun is to make the meatballs softer.

Dry the cooking oil in the pot, put a little more oil, use a spoon to evenly put the adjusted batter into the hot oil, change the oil heat to low heat, and fry until both sides are golden and ripe. When frying, use a low fire throughout the whole process, and the fire should not be too big to prevent the appearance from blowing up and the inside from being mature.

Wash the carrots, shred them, then chop them with a knife, mince the green onions and place them in a bowl. Add the appropriate amount of white flour and potato starch. Crack an egg afterwards. Stir and beat to make the meatballs more firm and tender.

Heat the oil in the pot, put in the pinched balls when the oil temperature is six or seven percent, remove them from the discoloration, turn on the high heat, fry them again, and the color is golden.

Put all the ingredients into a large bowl, add two eggs and stir well, add a little water, add an appropriate amount of salt, chicken essence, oil, light soy sauce, dark soy sauce, thirteen spices, sesame oil and other seasonings, and stir well. Cut half of the steamed buns at home into small cubes, put them in, and stir well into a batter. The function of the steamed bun is to make the meatballs softer.

Pour the spare stir-fried radish, green onion and ginger into the meat filling and stir well, then add flour and starch (1:2 ratio, so that the meatballs are elastic) and stir well. When the oil in the pan is boiling, use a spoon to shape the meat into almost a ball shape and put it directly into the boiling oil.

One by one, the meatballs should be fried until golden brown, and then fished out, so that the meatballs are elastic, colorful, and flavorful.

Ingredients required.

Ingredients: 200 grams of cornmeal, 5 grams of salt, 1 egg, a small piece of pork.

Ingredients: a handful of baby greens, appropriate amount of chives, appropriate amount of chicken essence, appropriate amount of salt, appropriate amount of thirteen spices, appropriate amount of light soy sauce.

Steps: 1: Clean the greens first, put the greens in hot water and boil the water, take them out and put them in cold water to cool after they get out of the water, take them out after they are cool, squeeze the water with your hands, then chop the greens and put them on a plate.

3: After stirring well, grab a handful of vegetable balls with your hands, then put it in your hands and pinch it tightly, trying to make it round.

4: After grasping the vegetable dumplings, put the vegetable dumplings into the cornmeal, dip them in a layer of dry corn flour, and then continue to squeeze them with both hands. If you feel that you can't stick to it, put some water on the corn flour and continue to stick until it sticks into a round ball-shaped, then put them in the steamer basket with a layer of greaseproof paper underneath, and then put them in the pot to steam.

5: Bring the water to a boil, then steam on high heat for 15 minutes, and the delicious steamed green vegetable dumplings are ready!

This makes a great green vegetable dumpling that tastes even better if it is paired with a dipping water made with chili oil, balsamic vinegar and garlic light soy sauce!

This dish is made with cornmeal, which is a low-calorie ingredient and is highly nutritious, making it a great coarse grain, more delicious than gnocchi made from flour, and it is delicious and very low in calories! And after steaming, when you bite into it, it's full of ingredients, and it tastes great.

The so-called vegetable balls, in fact, are the same as meatballs, that is, they don't put meat. Put some carrots, cabbage, white radish, lotus root, potatoes, yams and other vegetables into a blender and crush them, add salt, sugar, soy sauce, etc. to adjust well, then add an appropriate amount of flour and stir into a puree, and then knead them into small balls, which can be fried directly or steamed in a pot, and the taste is good.

The first is to chop the vegetables, beat them with eggs, various condiments, add flour, and make a filling. In this way, it can be steamed, fried, or boiled.

Ingredients: a small basket of wild vegetables, a little flour. Excipients: 2 grams of salt, 3 tablespoons of aged vinegar, a little thirteen spices, 1 tablespoon of extremely fresh flavor, a little chili oil, a little sesame oil, a little minced garlic and ginger, a small amount of chicken essence.

Steps: 1. Wash the wild vegetables and control the water.

2. Add water to the pot and bring to a boil, add the wild vegetables, and cook until medium-cooked.

3. Dry the wild vegetables and dry them after cooling.

4. Chop the wild vegetables and set aside.

5. Add an appropriate amount of flour and stir well, a little salt and a little thirteen spices to taste, and then knead into small balls.

6. Put it on a plate and steam it for about 15 minutes.

7. Use the steaming time to make the sauce, and splash the minced garlic and ginger with hot oil.

8. Add vinegar, salt, extremely fresh, sesame oil, chicken essence, chili oil to taste, and finally add some warm boiled water to mix.

9. The vegetable dumplings are very delicious to eat with the sauce.

The homely practice of vegetable dumplings is as follows:

Ingredients: 1 handful of spinach, 2 eggs, 5 shiitake mushrooms, 1 carrot, 1 bowl of cornmeal.

Excipients: 1 tablespoon scallion oil, 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1/2 tablespoon salt, 1 tablespoon chicken essence, 1 tablespoon cornstarch.

1. Soak spinach and shiitake mushrooms in salt water for 10 minutes to remove pesticide residues and swag that are difficult to clean. Add heat to a pot and bring to a boil, add a spoonful of salt, blanch the spinach and shiitake mushrooms in the pot for 1 minute.

2. After blanching the spinach and shiitake mushrooms, take them out, soak them in cold water, and squeeze the water dry. Cut the dried spinach into small pieces, the shiitake mushrooms into small pieces, and the carrots into shreds and put them in large bowls.

3. Beat the eggs into a bowl, stir them into egg liquid with chopsticks, put 1 tablespoon of oil in the pot and heat them, pour the egg liquid into the pot, slide them with a spoon and fry them, and chop them into small pieces.

4. Pour the scrambled eggs into a large bowl with vegetables, and add 1 tablespoon of scallion oil, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, half a tablespoon of salt, 1 tablespoon of chicken essence and 1 tablespoon of cornstarch. Stir well with chopsticks, then mix the evenly filled vegetables and clench them tightly with your hands into egg-sized gnocchi.

5. Put the crumbled vegetable dumplings into the prepared cornmeal, and push them back and forth with your hands to evenly coat the surface of the vegetable dumplings with a layer of cornmeal. If you like corn to be thicker, we can dip our hands in water. Put the cornmeal-coated gnocchi in the palm of your hand, then put it in the cornmeal, and then wrap it in cornstarch, and do this repeatedly, you can make a vegetable dumpling that you are satisfied with.

6. Put the vegetable dumplings wrapped in cornmeal into the cage drawer in the pot, cover and steam over high heat for 10 minutes.

How to make cornmeal dumplings:

Ingredients: 200 grams of cornmeal (yellow), 100 grams of flour, 5 grams of yeast powder, 1 bag of Northeast sauerkraut, appropriate amount of salt, a little chicken essence, appropriate amount of green onion, 5 grams of sesame oil, 150 grams of water, 50 grams of lard (plate oil), appropriate amount of ginger powder, appropriate amount of five-spice powder.

Method: 1. After cleaning and drying the sauerkraut with water, cut it into minced pieces with a knife, and cut the lard residue into minced pieces and put it in a pot for later use.

2. After mixing the cornmeal and white flour, dissolve the yeast powder with a little warm water and pour it into the flour, then pour water into it in batches, stir out the small gnocchi with chopsticks, and then knead it into a smooth dough by hand, cover it with plastic wrap or wet arrangement and let it rise in a warm place until it is twice as large.

3. Add chopped green onion, ginger powder, five-spice powder, salt, chicken essence, sesame oil and other seasonings, mix well and mix well to adjust the filling.

4. Cut the fermented dough into an agent of appropriate size, take an agent and flatten it by hand and wrap it in the vegetable filling, and close the dough.

5. Put the wrapped vegetable dumplings into the cage drawer, pot with cold water, first cook on medium-low heat for 10 15 minutes (so that the noodles can be fully proofed), and then steam for 10 minutes after boiling on high heat.

The home-cooked recipe for chognocchi is as follows:Tools Ingredients: Appropriate amount of cornmeal, appropriate amount of carrots, appropriate amount of zucchini, appropriate amount of celery, appropriate amount of mountain silver, appropriate amount of eggs, appropriate amount of pepper, appropriate amount of salt, appropriate amount of oyster sauce, a little light soy sauce, appropriate amount of green onion, etc.

1. Rub the zucchini carrots with an appropriate amount of shreds, marinate them with salt to remove the water, and take out the excess water for judgment and use.

2. Blanch the celery in an appropriate amount, cut it into cubes, fry and chop the eggs, an appropriate amount of green onions, salt, pepper, oil, a little light soy sauce, and mix the filling.

3. Appropriate amount of cornmeal, and hold the filling dough by hand.

4. Wrap a layer of cornmeal on the surface and roll the non-stick cornmeal.

5. Arrange it into a steamed bun shape and put it on the drawer cloth. Boil the pot on water, steam for 8 minutes, turn off the heat, stop for two or three minutes, and open the lid.

6. Steaming and serving.