Text |Xiao Min
Article** WeChat*** met me walking
Capsule's cabbage is nature's best gift in spring.
In our hometown, in addition to steaming and eating shepherd's cabbage, we will also use shepherd's cabbage to wrap dumplings, whether it is steamed dumplings or boiled dumplings, they are very fragrant.
Isn't there such a saying, it's not as delicious as dumplings, but if it's dumplings stuffed with shepherd's cabbage, it's even better, and it's better than ginseng.
This time, my mother came to Beijing and brought me a bag of shepherd's cabbage. It carries the fragrance of the earth, and it travels from the fields of my hometown to my family's dining table, allowing us to have a pleasant and unforgettable encounter with steamed dumplings stuffed with shepherd's cabbage.
I think I'll remember this spring because it gave me a taste of spring.
Without further ado, let's focus on my steamed dumplings stuffed with shepherd's cabbage. (In addition to the sheedama, we also added a small handful of leeks to enhance the flavor.) )
Wash the shepherd's cabbage first. Because its roots are covered with dirt, you must rub it vigorously when washing it to remove the soil that sticks to the shepherd's cabbage. (At this time, there are fewer leaves of shepherd's cabbage, and we generally eat the roots of shepherd's cabbage.) )
In order to wash the shepherd's cabbage, I changed the water at least six times. Wash the shepherd's cabbage, control the moisture and set aside.
Put enough cold water in a pot, bring to a boil, add a few drops of cooking oil, and then put the shepherd's cabbage in the hot water. After 8 minutes, remove the shepherd's cabbage.
Soak the blanched shepherd's cabbage in cold water for 5 minutes to make it taste better.
Remove the shepherd's cabbage by hand, squeeze out the water, chop it, and chop the leeks as well.
Because it is a steamed dumpling, you must pay attention when mixing the noodles, and the noodles should be softer, so that the taste is better. (I didn't understand the steamed dumplings the first time, and the steamed dumplings turned out to be very hard).
As for the meat, it is best to choose a fat and thin (pork belly can also be chopped). (Although there is a meat grinder now, my family still adopts the habit of chopping the minced meat with a knife, and I always feel that the minced meat minced with a knife is more fragrant.) )
Before chopping the meat, I also soaked a peppercorn water, put 20 peppercorns in an empty bowl, and poured warm water into the bowl to form peppercorn water. (Sichuan pepper water is mainly used to remove the smell and improve the freshness).
Cut some ginger and green onions, put them in the minced meat filling, and then stir with pepper water (be sure to remember that the pepper water has cooled), and it is best to follow the clockwise direction when stirring, so that the meat filling is not easy to scatter.
Heat the pan with oil, put the oil into the meat filling, and when the meat filling has fully absorbed the oil, pour the shepherd's cabbage and leeks into the meat filling, and stir in the same clockwise direction.
The next step is to start making dumplings by adding salt before the meat filling before making dumplings.
Before I started making dumplings, I had poured cold water into the steamer and put a drawer cloth on top of the steaming drawer.
My mother is in charge of the bag, and I am in charge of rolling the skin, and the cooperation is very tacit. Once the dumplings are in the pot, they only need to be steamed for about 20 minutes.
After eating a bite of steamed dumplings with shepherd's cabbage, you can only use one word to describe it as "fresh", and you have to use two words to describe it as "fresh and fragrant", and your mouth is full of natural pure fragrance.
An unforgettable dinner, we left spring in our mouths and savored the gifts of spring. **10,000 Fans Incentive Plan