The practice of steaming wild vegetable dumplings, the practice of vegetable dumplings

Wild vegetable bean noodles and vegetable dumplings].

Ingredients: Appropriate amount of wild vegetables, half a radish, a bowl of bean noodles, and a teaspoon of salt.

Practice steps] 1, choose all kinds of wild vegetables, this time there are more wild vegetables, and there are many varieties, including bitter herbs, dandelions, mulberry leaves, etc.

2. Add an appropriate amount of water to the pot and blanch the washed wild vegetables.

3. Take out the cool and set aside, soak for a period of time to remove the astringency of wild vegetables.

4. Remove the wild vegetables and cut them into fine pieces.

5. Wrap the wild vegetables with gauze, twist the gauze vigorously, squeeze out the water, and squeeze the water in the radish shreds in the same way.

6. Put the minced wild vegetables and radish into a pot.

7. Pour in the salt, the amount of salt is not too much, I put a teaspoon.

8. Pour in the soybean flour, the soybean flour here is a little coarser than the particles sold in the supermarket.

9. Stir the ingredients well.

10. Wear disposable gloves and form wild vegetable dumplings.

11. Steam over high heat for 16 minutes.

Tips: 1. Here are the tips, if you want the bean dough to be delicious, you must squeeze the water in the dish, the drier the ingredients, the better the taste of the steamed vegetable dough.

2. Because the soybean flour is more sticky when it is wet, wear gloves to facilitate the operation.

3. If you don't have wild vegetables at home, don't worry, you can use cabbage, radish tassels, carrot leaves or lettuce leaves.

Spring is indispensable for the most natural and fresh ingredients - wild vegetables, which are the most seasonal existence in spring.

In this issue, many restaurants have launched wild vegetable menus. Wild vegetables commonly found in the north, such as spiny shoots and endive, grow in March and April; Representatives of southern wild vegetables such as shepherd's cabbage, marantou, radish tassel, and broom seedlings are mostly from the gentle wind and drizzle in early spring.

The earth has been sealed and nourished by the dust of winter, and all kinds of essences are gathered in spring, which has achieved this umami. In the inheritance and taste search every year, the chefs continue to deepen their understanding of wild vegetables, break the traditional cognition, and make people feel excited with their creativity, and they are also intoxicated by the sense of spring.

Wild vegetable dumplings. Menu Provided: InterContinental Beijing Sanlitun Tongying Center "Ying" Chinese food.

Produced by Lu Zhenning.

Interview with Chu Honggong.

Photo by Zhang Yang.

Broom seedlings. Raw material.

Broom seedlings, stick noodles, clear noodles, salt, chicken powder, sesame oil.

Method. Wash the broom seedlings, blanch them and cool them, squeeze out the water, chop them up, add salt and chicken powder and mix well, add sesame oil and mix them into fillings, divide them into one part per 30 grams, make them into balls, wrap them in a thin layer of stick noodles and clear noodles respectively, make them into dumplings, and steam them in the basket.

Comments. The coarse grains are finely made, fragrant and full of the taste of spring.

Chef's Tips:

Broom seedlings: also known as broom vegetables, ground skin seeds, iron brooms, bamboo brooms, single brooms, etc., young leaves are edible.

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

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.

The practice of wild vegetable dumplings1.Remove the yellow leaves of the wild vegetables, wash them, and put them in a draining tray for later use.

2.Then put the washed wild vegetables in a boiling pot and blanch them with boiling water.

3.Place the cooked wild herbs on a cutting board, cut into small pieces, toss with closed zen flour, add 5g of salt and 5g of five-spice powder.

4.Add an appropriate amount of water to the dough, knead it into vegetable balls, and put it in a steamer.

5.Boil water with a sedan chair and steam for 30 minutes. The dumplings are ready.

6.Then take it out and put it on a plate so that the wild vegetable balls are ready. It's delicious!

Ingredients: sugar, salt, cooking wine, sesame oil, black fungus, Chinese cabbage, winter bamboo shoots, Taihu green onion (green onion), a small amount of pork, mustard, glutinous rice flour.

1. Cut chopped green onions, winter bamboo shoots, mustard and black fungus into cubes, blanch the Chinese cabbage and chop and squeeze dry, stirring all the fillings evenly.

2. Add minced meat.

3. Add cooking wine, sugar and salt and mix well.

4. Mix well. <>

5. Add a small amount of sesame oil, mix well, and marinate for a while.

6. Add an appropriate amount of salt to the glutinous rice flour.

7. Add boiling water, it must be freshly boiled water, while adding water, draw circles with chopsticks.

8. Grab a handful of dry glutinous rice flour in your hand, wipe off the flour sticking to the chopsticks, and then knead it into a dough. The dough should not be dry or wet, and it should be slightly sticky.

9. Knead into a mixture, pinch it a few times, rub it into a circle, dig a hole from the middle, and turn it in a circle while digging to make it into a bowl shape.

10. Put in the stuffing and close the mouth.

11. Close the mouth and rub it round.

12. Stick a dry powder at the bottom to prevent sticking.

13. Bring the water to a boil and then add the dumplings, cook over medium-low heat for about 20 minutes to half an hour, stirring slightly to prevent sticking to the pan (the same as boiling rice balls).

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.

Ingredient breakdown. Ingredients.

Rice noodles to taste. Appropriate amount of millet noodles.

Flour to taste. Accessories.

Snake beans to taste. Meat to taste.

Appropriate amount of green onion and ginger. Ingredient.

Baking soda to taste.

Sugar to taste. Salt to taste.

Soy sauce to taste. Salty and umami taste.

Steaming process. One hour is time-consuming.

Normal difficulty. Steps to prepare the gnocchi.

Cornmeal, millet flour, flour with baking soda, sugar and dough.

Chop the meat into a filling and add salt, green onion and ginger, and soy sauce to adjust the filling.

Snake beans are shredded and chopped.

Snake beans, minced meat, chicken essence, sesame oil and stir well.

The dough is packed into a cake and filled.

Lump into smooth balls.

Steam for 20 minutes.

Look at the finished product--- it's ready to eat.

Ingredients: cornmeal, white flour.

Excipients: shrimp skin, pork, cabbage, fungus, eggs, green onions, ginger seasoning: salt, broth essence, cooking wine, sesame oil.

Cooking method: 1. Take a utensil, put in the same amount of cornmeal and white flour, mix the yeast with warm water and pour it into the noodles, and put it into a dough for a while;

2. Blanch and chop the cabbage, soak the shrimp skin, mince the fungus, fry the eggs, stir-fry the pork with green onion and ginger, put the above raw materials into a bowl, add salt, broth essence and sesame oil and stir evenly;

3. Take out the mixed noodles, wrap them in the stuffing to make vegetable dumplings, and steam them for 10 minutes after the water is boiled.

Features: Salty, fragrant and palatable, rich in nutrition.

The preparation of steaming wild vegetables is as follows:Ingredients: Appropriate amount of Yin Chen.

Excipients: appropriate amount of salt, appropriate amount of corn flour, appropriate amount of garlic paste.

1. Pick off the old leaves, wash them, control the moisture, and put some salt to adjust the taste.

2. Add two tablespoons of corn flour.

<>4. Evenly put the processed Yin Chen on the steaming drawer, and steam it for eight minutes on high heat to shoot the rock.

5. The delicious and nutritious corn flour steamed wild vegetables are ready to attack the branches, and they are very delicious with chili oil or garlic paste.