How to eat dumpling wrappers, and what are the other ways to eat dumpling wrappers

Teach you a new way to eat dumpling wrappers.

A new way to eat dumpling wrappers, simple and delicious.

The practice of dumpling skin and oil poured noodles.

Dumplings are derived from the ancient slots. Formerly known as "Jiao'er", it is an ancient traditional noodle dish of the Han nationality, which has a history of more than 1,800 years. It was first invented by Zhang Zhongjing, a medical saint in Dengzhou, Nanyang, during the Eastern Han Dynasty of China, as a medicinal use.

It is a traditional specialty food loved by the Chinese people, also known as dumplings, which is the staple food and local snack of northern China, and is also a New Year food.

Ingredients: Dumpling skin, shiitake mushrooms, white radish, baby cabbage, eggs, green onions, ginger, light soy sauce, salt, chicken essence, sesame oil, cooking oil.

Production steps: 1. Cut the dumpling skin into small pieces, and a dumpling skin can be cut into about 4 small pieces; eggs, beaten apart; Wash the mushrooms and cut them into cubes; Wash the turnips and cut them into cubes; Wash the cabbage and cut it into sections; Finely chopped green onion and ginger; All ingredients are ready and ready for use.

2. Take a wok of cold oil, heat the pan with cold oil, heat the oil for 7 minutes, pour the egg liquid into the pan, slide and fry over low heat until the egg liquid solidifies, and put it out for later use.

3. Take another pot, heat the pan with cold oil, boil the oil until it is hot for 5 minutes, pour in the minced green onion and ginger, and stir-fry until fragrant; Then, add diced radish, stir-fry evenly, then pour in diced shiitake mushrooms, and continue to stir-fry evenly; Add 1 tablespoon of light soy sauce to enhance the flavor and stir-fry evenly.

4. Then, pour an appropriate amount of water into the pot, turn to medium-low heat after boiling, and cook for about 5 minutes. If the soup is cooked a little longer, it will be more delicious.

5. Next, turn the heat to high, put the dough sheets into the pot, and quickly break up the dough sheets, otherwise the dough sheets are easy to stick together.

6. Finally, add the cabbage and egg pieces to the pot, add 2 tablespoons of salt, half a spoon of chicken essence, boil the soup again to turn off the heat, and then pour a little sesame oil on it to serve.

Nutritional value of white radish.

1.Enhance the body's immune function

Radish is rich in vitamin C and trace element zinc, which helps to enhance the body's immune function and improve disease resistance;

2.Aids digestion:

The mustard oil in radish can promote gastrointestinal peristalsis, increase appetite, and help digestion;

3.Helps in the absorption of nutrients:

The amylase in radish can decompose starch and fat in food and make it fully absorbed;

4.Anti-cancer anti-cancer:

Radish contains lignin, which can improve the viability of macrophages and engulf cancer cells. In addition, radish contains a variety of enzymes that can decompose carcinogenic nitrite amine and have anti-cancer effects.