Don't be soft on this dish in spring, it's 2 yuan a pound, dumplings are delicious, but unfortunately many people have never eaten it
Speaking of spring, many people think of shepherd's purse. In fact, there is a vegetable that is fresher than shepherd's purse, and it is "spinach". We can eat spinach all year round, but they are all grown in greenhouses. Spinach in spring is the seed sown every winter, and it grows naturally when the flowers bloom in spring, especially in our rural areas, where every household will Plant some, and spinach is very cheap now, 10 yuan and 5 catties, and every household can eat it.
Spinach is rich in nutrients, rich in carotene and vitamin C, which can protect the health of epithelial cells, improve the body's disease resistance, and promote the growth and development of children. It is also rich in a large amount of plant crude fiber, which has the effect of promoting intestinal peristalsis, which is conducive to defecation, and can promote pancreatic secretion and aid digestion. Spinach has the functions of protecting eyesight, beauty and beauty, and relieving anemia. Many people use spinach for salad dressing and stir-frying, but few people use it to make dumplings. Today, I will share the dumplings filled with spinach, let's take a look!
【Spinach Vegetarian Dumplings】
The prepared ingredients are: spinach, eggs, vermicelli, dried shrimps, thirteen incense, edible oil, sesame oil, oyster sauce, salt
1. Wash the spinach and keep the roots. The roots of spinach have high nutritional value. Put the cleaned spinach in a pot and blanch it in water, add 1 tablespoon of cooking oil, and salt can make the spinach more green. Spinach must be blanched before eating. Spinach contains a lot of oxalic acid. Blanch the water for 30 seconds, remove it and cool it, change the knife and chop it, add the right amount of cooking oil and stir it to lock the moisture of the spinach.
2. Prepare a handful of vermicelli, plan it with boiling water for 30 minutes, then cut it into pieces, then prepare a handful of dried shrimps, which can supplement calcium, and fry 5 hen eggs.
3. Put chopped eggs, chopped vermicelli, and dried shrimp into the spinach, add an appropriate amount of thirteen incense, a spoonful of oyster sauce, an appropriate amount of sesame oil, an appropriate amount of salt, and 2 tablespoons of cooking oil and stir well.
4. The picture below is the dough that I made in advance. I added 1 tablespoon of edible salt when I kneaded the dough to make the dough more glutinous. Knead the kneaded dough for a while, knead it into a long strip, divide it into dumpling agents of the same size, and roll it into dumpling skins.
5. Take a dumpling skin, put an appropriate amount of vegetable filling, pinch it in the middle, and then pinch around the periphery, so that a perfect dumpling is wrapped. Put some more water in the pot, add 2 tablespoons of edible salt, salt can prevent the dumplings from breaking, so that when the water boils, put the dumplings in, close the lid and boil over high heat, add cold water twice, boil two and you can get out of the pot.
This is nutritious and delicious, and the dumplings filled with spinach are cooked. One bite is too fragrant, but many people do not know that dumplings filled with spinach are so delicious. In spring, remember to eat more spinach for your family to improve immunity and reduce three highs.
Cooking Tips:
1. Blanch the spinach before eating to remove the oxalic acid in the spinach. 2. After blanching the uneaten spinach, put it in a fresh-keeping bag and store it in the refrigerator. 3. When cooking the dumplings, add 2 tablespoons of salt to prevent the dumplings from breaking.