Can you still eat Ma Lantou and meat stuffed dumplings for a month?

Ma Lantou and meat stuffed dumplings can still be eaten for a month, and the dumplings wrapped a month ago can be eaten if they are frozen in the refrigerator and then put in a plastic bag. If the dumplings made a month ago are not kept in the refrigerator, they will not be eaten if they are left out and will be broken, so they will have to be thrown away. In the winter of the Northeast, a lot of dumplings will be wrapped, and they will be frozen for several months, and they will be eaten until the first month of civilization.

The shelf life of dumplings is no problem for a few months.

If you make your own dumplings and put them in the refrigerator, if you refrigerate them for two or three days, they may spoil if you don't eat them, and you may be able to store them in the freezer for about two or three months, and their taste and texture will decline to a certain extent. Therefore, if you usually make dumplings, you should not leave them for too long, otherwise it will not only lose people's deliciousness, but also lead to the loss of nutritional value, which will cause a certain amount of waste.

Ma Lantou and meat dumplings can not be eaten after a month, because Ma Lantou belongs to a kind of vegetable, which contains a lot of nitrate, if it is not fresh overnight, it is not good for people's health to eat, it is best to eat it on the same day, put it in the refrigerator for a long time, the taste will be bad, put it in the freezer for storage.

You can eat it, provided that you wrap the dumplings and put them in a sealed bag in the freezer layer of the refrigerator, so that you can eat them for a month after freezing, and I often do this myself. If you put it in the constant temperature layer of the refrigerator, you can't eat it, and the constant temperature layer can't be stored for that long.

Yes, and it's quite delicious, there's nothing you can't eat, both of which can be eaten with dumplings, which is quite delicious.

It depends on whether you like it or not, I don't think it's delicious to make dumplings with Ma Lantou and wild leeks, and it's not as delicious as Ma Lantou and dried tofu dumplings.

Soak Ma Lantou in water for 30 minutes, wash the water in the pot, put some oil, put down Ma Lantou blanched and take out, cool with cold water, take out and chop the eggs into the bowl, add cooking wine, chopped green onions, stir-fry with oil, shovel and crush, put in Ma Lantou, add salt, chicken essence, and stir evenly.

Fresh Malan head has a unique flavor and high nutritional value, and is most suitable for cold dressing. Ma Lantou can also be made into dumpling stuffing with pork, which can well dissipate the greasy feeling of pork. Although it is a wild vegetable, it can also be eaten directly stir-fried over high heat, and it has the same flavor and texture as many vegetables.

Malan head planting method

Malan Tou is mostly wild on the roadside, fields, and hillsides, it has a wide adaptability, likes warm climate, and is more shade-tolerant, has strong cold resistance and heat resistance, and is not strict for light requirements, and can be suitable for low temperature of minus 10 degrees Celsius and high temperature of 32 degrees.

Therefore, it is necessary to choose a plot with loose soil, fertile, moist, and convenient drainage and irrigation for planting, turn the soil deep before planting, use the sun to expose it to a month, apply basal fertilizer, and reproduce in August and September in autumn.

Malan head can be used sowing and rhizome propagation method, sowing time after the beginning of spring, using the method of sowing, the seed is evenly sown on the ground, generally sowing 15 days after the emergence of seedlings, but because the seed is more difficult to collect, so in the production of rhizome propagation.

In August and September, sturdy plants in the wild or artificially cultivated can be dug up with their rhizomes, taking care not to damage the root system. Using the method of hole planting, the dug rhizome is spread in the hole, covered with a layer of well-rotted organic fertilizer, covered with a layer of 3-5cm soil, compacted and watered, and can survive in 5-7 days.

After planting, we should pay attention to the dry and wet condition of the soil, in case of drought, we should water frequently, keep the soil moist until the seedlings emerge, when the seedlings grow 2-3 true leaves, you can apply a thin fertilizer water.

When the seedlings grow to 5-8 true leaves, it is necessary to carry out thinning and replenishing seedlings, and control the plant row spacing of seedlings.

There is very little insect infestation in Malantou when planting, but due to the influence of other crops around, there may be a phenomenon of cabbage insects eating leaves, so after harvesting, it is necessary to control with pesticides. As a wild vegetable, Malantou is also extremely resistant to disease, but occasionally gray mold will occur, which can be controlled with ethylmycarb pesticides.

Is that okay? Ma Lantou is the name of our Shanghainese, it has the effect of cooling urine, and eating more is beneficial to the body.

Ma Lan head: also known as Ma Lang head, roadside chrysanthemum, red stem vegetables, chicken vegetables, etc., belongs to the Asteraceae perennial herbaceous plants, because of picking its tender stems and leaves as vegetables, so it has this name. Rich in vitamins and inorganic salts, more than nutritious spinach.

The iron content of Malan head is 30 times that of apples, 10 times that of oranges, and more than celery and cabbage. The content of vitamin A exceeds that of tomatoes, and the content of vitamin C exceeds that of citrus fruits. It can increase a channel for the fetus to supply nutrients, and the taste is also good, which can stimulate appetite, reduce anorexia symptoms, and is conducive to good pregnancy.

It can be fried or cold, or dried into dried vegetables for later use. Stir-fry with tender maran head and tender bamboo shoot slices, its taste is fragrant; After the malan head is minced, it is minced with cooked chicken and cooked ham, add refined salt and sugar, pour sesame oil and mix well, its taste is better; Braised pork or braised meatballs, the cooked maran head is at the bottom, there are meat and vegetarian, the color, fragrance and taste are good; After the malan head is washed, squeeze it dry and mince, add the meat filling, wrap egg rolls, wontons or dumplings, it is delicious and refreshing, and the fragrance is attractive.

Of course, it's all vegetables, and now you can make dumplings for anything. It is also a good food for eternal growth. Of course, you can make dumplings and eat them. Obstetrics and gynecology questions.

The preparation of Malan head pork dumplings.

1.Add eggs, sautéed cooked sesame seeds, salt, sugar, light soy sauce and white pepper to the minced pork, stir in the same direction until the gum is strong, and slowly add water until the meat filling is moist.

2.After blanching the marantou, stir it up with a vegetable cutter.

3.Mix the maran head with sesame oil and then mix well with the meat filling and set aside.

4.Wrap into dumplings.

5.Sit in a pot with water, boil the water and add the dumplings.

Ingredients: dumpling wrapper: 500 grams of flour, 260 grams of water.

Filling: 500 grams of pork filling, 400 grams of Ma Lantou, 2 green onions, salt, light soy sauce, sesame oil, appropriate amount of minced ginger, half a pack of dumpling filling.

Method 1: Wash the maran head.

2. Put water in the pot, put a little salt and oil, and blanch the water after boiling.

3. Remove the malan head after it changes color, wash it down with cool water, and squeeze the water dry by hand.

4. Chop the maran head.

5. Cut the green onion into chopped green onions.

6. Stir the pork filling in one direction, and add an appropriate amount of water while stirring. Add salt and stir well.

7. Put chopped green onion and maran head into the meat filling, then add light soy sauce, minced ginger, dumpling filling seasoning and sesame oil, stir well to form the filling.

8. Put the flour and water into the kitchen machine and stir into the dough and let it stand for 10 minutes.

9. Roll the dough into long strips, cut it into small squeezes, roll out the skin, and wrap the filling into dumplings.

10. Put water in the pot, put in the dumplings after the water boils, cook and enjoy.

Ingredients: 500 grams of Maran.

Pork 500 grams.

Eggs 1 piece.

Salt to taste. Light soy sauce to taste.

Minced ginger to taste.

Fuel consumption: Moderate amount.

Sesame oil to taste.

Edible oil, Sichuan pepper appropriate amount.

The preparation of Malan head dumplings.

Take the baby to dig vegetables.

Choose vegetables and cut off the excess stems, otherwise eating will affect the taste!

Meat filling, add salt, light soy sauce, oil, eggs, ginger, sesame oil, you can also add some white pepper, and then whip to strengthen.

Whipped minced meat.

Ma Lan's head is blanched, about thirty seconds.

After blanching, drain the water and squeeze out the excess water with water.

Chop it into pieces (I have more stems, and the tender Malan head is better) Spread the cut maran head on the meat filling, then put oil in the hot pan, put the peppercorns and fry them until fragrant, take out the peppercorns, and pour the hot oil on the Malan head. Instantly fragrant!

Make dumplings! The dumpling skin I bought, about one pound and two taels of dumpling skin, a total of 55 dumplings were wrapped, and the remaining seven dumpling skins were useful, so let's calculate the amount!