What kind of food do you use to make dumplings, which are fragrant and delicious, and your family lo

Every household should have hoarded some cabbage and radish, often used to make stuffing to make dumplings, but the same kind of dumpling filling to eat more, even if you love it again, so, cabbage radish is tired of eating, you might as well try to use it to make dumplings, fragrant and delicious, the elderly and children at home are so fond of eating. This dish is chrysanthemum, which is a kind of wild vegetable with fragrant and delicate passages, and the nutrient content is also very high, especially the calcium content is higher than that of ordinary vegetables and fruits. Below, I will also give you the detailed recipe of this pork dumplings with chrysanthemum, and interested friends can make it together with the recipe.

How to make chrysanthemum pork stuffed dumplings: Step 1: Chop the raw pork and chop the dumpling filling, peel and clean the shallots and chop them, remove the yellow and roots of the chrysanthemum, and clean them with water.

Process 2: Put the dumpling filling and chopped green onion into a bowl, pour in an appropriate amount of light soy sauce, mix well and marinate for a while. Process 3:

Add cold water to a pot, add a small amount of vegetable oil to a boil over high heat, and then pour in the chrysanthemum water until the chrysanthemum changes color. Process 4: Scoop up the chrysanthemum and soak it in cold water until the chrysanthemum becomes cold, then squeeze out the water and finally chop it up.

Process 5: Put the chrysanthemum in a bowl, pour in an appropriate amount of vegetable oil and mix well, and set aside until the dumpling skin is rolled out. Step 6:

Pour the dumpling filling into the chrysanthemum and mix well, pour in the appropriate amount of edible salt and sesame oil again, and mix well into the dumpling filling.

Process 7: Prepare an appropriate amount of cold water and wheat flour in advance, stir it into flocculents, knead it into a smooth dough, knead it again into a strip, and cut it into a bun skin. Process 8:

Roll out the wrapper into a thick dumpling wrapper in the middle and thin around it, take an appropriate amount of filling and put it in the middle, pre-plastic and pinch it and wrap it into dumplings. Process 9: Add cold water to the pot and boil, sprinkle in a little edible salt, put in the dumplings and stir to disperse, remove the cover after boiling, and cook until the dumplings are bulging, and then you can serve them out.

Tips: 1. Artemisia chrysanthemum contains a large amount of hydrochloric acid, which will inhibit the body's absorption of calcium, so it must be watered before eating, so that the hydrochloric acid can be damaged. 2. Put a little more vegetable oil when the chrysanthemum is watery, which can wrap the chrysanthemum and make the chrysanthemum green and delicate.

Carrots, fish, pork, mutton, shiitake mushrooms, leeks, eggs, dumplings with these foods are fragrant and delicious, and the taste is particularly good.

For example, leek eggs, carrots, potatoes and sweet potatoes are fine, and I especially like sweet dumplings.

Amaranth, leeks, loofahs, mutton, onions and other foods made of dumplings are very delicious, the taste is particularly fresh, and the nutritional value is particularly high.