Today, I ate dumplings on the head, six kinds of vegetable dumplings, clearing heat and diuretic, and I can eat them every year after collecting them.
There are many kinds of vegetables in summer, such as eggplant, beans, cowpea zucchini, cucumber, fennel, as well as amaranth, cabbage, rookie, endive, and wild vegetables such as purslane and wild amaranth. These are great vegetables for summer dumplings. These vegetables not only clear the heat, but also delicious. I just love to eat dumplings and make dumplings. Those who often read my recipes know that I have made dozens of kinds of dumplings, and I have made almost most vegetables and meats. There are dozens of dumpling recipes. indivual. Today I will share some kinds of dumplings suitable for summer.
The first: purslane
Also known as Longevity Vegetables, it is found all over China and belongs to the wild vegetable category. It can be harvested several times a year. It is a year-round vegetable. Purslane has the functions of clearing away heat and detoxifying, diuretic and drenching. It has high nutritional value and medicinal value, and is known as "natural antibiotic".
"Portuguese Pork Dumplings"
This wild vegetable is a natural antibiotic, don't miss it, use it to make dumplings the most delicious
Main ingredients: 500 grams of purslane, 600 grams of flour, 500 grams of pork
Accessories: cooked vegetable oil, salt, soy sauce, oyster sauce (optional), ginger, chicken essence or monosodium glutamate, five-spice powder, and 5 shallots Method: 1. Add water to flour and form a smooth dough (the ratio of water to flour is controlled at 1: 2), cover and wake up for more than 30 minutes, preferably more than 1 hour
Cut the pork into small pieces (3:7 ratio of fat and thin, or 4:6 ratio to be more fragrant), mince the ginger, chop it directly with a kitchen knife into minced meat, wash the chives and mince 3. Pour out the minced meat and add water or broth, Stir continuously in one direction, 4. Add five-spice powder (optional), light soy sauce, oyster sauce and mix well, let it stand for a while and taste Remove from cold water, drain and mince, (do not scald for a long time, pick it up when discolored, you can remove the sour and tasteless)
Add in the minced meat and mix well, add chicken essence and mix well, add salt and mix well, add chopped chives
Add cooked rapeseed oil and mix well. You can also add sesame oil and mix well. Cover and marinate for a while before making dumplings, about 10 minutes.
Knead the awakened dough again, roll it into a long strip, divide it into small doses and flatten it
Roll out small dumpling skins that are thick in the middle and thin on the sides, and add meat filling
Wrap it into a dumpling shape
Add half a pot of water to the pot, put the dumplings after the fire is boiled, then gently stir with a slotted spoon along the side of the pot to prevent sticking to the bottom, cover the pot and boil, add half a bowl of water after the water boils
Cover the pot and boil again, repeat this two or three times until the belly of the dumplings is round and shiny, and you can fish them out.
Second: Fennel
Fennel can warm the scorch and cold, and also has the effect of warming and nourishing, and can also relieve pain. It is also known as the warm baby in the herbal world. If your aunt has pain or dysmenorrhea, you can add some fennel when cooking, which is very effective for cold and dampness in the body.
« Fennel Pork Dumplings
In summer, I want to eat dumplings with this stuffing. They are more delicious than chives, more tender and juicier than cabbage, and so fragrant. This kind of dumpling filling is very suitable for eating in summer. Fennel has the effect of removing dampness, strengthening the spleen and stomach, and helping digestion. If you love summer, fennel is very delicious and tender. Eat more.
Practice: The first step, clean the fennel, remember not to blanch, or the taste is wrong, be sure to use fresh and tender cumin to make dumplings, which is very delicious, mince and set aside.
The second step is to chop the pork with a fat-to-thin ratio of 4-6 into puree, add water, stir in one direction, add minced ginger, soy sauce and oyster sauce (optional) and stir evenly in one direction.
The third step is to add fennel and pork puree together, add monosodium glutamate, salt, and cooked vegetable oil, stir evenly, and let it sit for a while to taste.
The fourth step, wrap the rolled dumpling skin, add fennel stuffing and wrap it into a dumpling shape
The fifth step, add water to the pot, put the dumplings, cook until they float, add cold water twice and cook again until the dumpling skins are shiny and ready to eat.
The third: bitter chrysanthemum
Bitter chrysanthemum can clear heat and eliminate fire, and can also have antibacterial, antipyretic, anti-inflammatory, eyesight and other effects. It also has the effect of clearing away heat and relieving summer heat. I was thinking that the appearance of bitter chrysanthemum this season is really just to add a summer dish to relieve the heat. It is really a good medicine dish to vent the fire that I have eaten for a summer.
"Bitter chrysanthemum pork dumplings"
Bitter chrysanthemum appears in this season, really is to add a summer dish to relieve the heat, just eat and eat a summer's fire, it is really a good medicine dish.
Main ingredients: flour, endive, pork
Accessories: cooked rapeseed oil, salt, soy sauce, oyster sauce, ginger, chives, five-spice powder, peppercorns
Practice: 1. Add water to flour and form a smooth dough, cover and wake up for 30 minutes, soak the peppercorns in cold water for about 10 minutes
Cut the pork into small pieces, slice the ginger, add the meat grinder together to make the meat puree, wash the chives and mince
Pour out the minced meat and add pepper water, keep stirring in one direction, add allspice, soy sauce, oyster sauce and mix well, add chives and mix well
Wash the endive, scald it in boiling water in the stockpot until it changes color and pick it up (about 1 minute)
Cool the water and mince it, add it to the meat stuffing and mix well, add chicken essence and mix well, add cooked rapeseed oil and mix well, add salt and mix well when wrapping
Knead the awakened dough again, roll it into a long strip, divide it into small doses and flatten it, roll it into a small dumpling skin with a thick middle and a thin edge, and add meat filling.
Shape into dumplings
Add cold water to the soup pot and boil over high heat, add a little salt and place the dumplings, boil over high heat, add some cold water and boil again, wait until the dumplings swell up and become shiny.
The fourth "zucchini egg dumplings"
Zucchini especially love water, cut zucchini. After squeezing out the water, it must be wrapped. When wrapping, add salt and mix well, so that the zucchini is not easy to get out of the water, and the dumpling filling is juicy and delicious.
Main ingredients: zucchini, eggs, flour, shrimp skin
Accessories: vegetable oil, cooked rapeseed oil, salt, ginger, chives, oyster sauce
Practice: 1. Mix the flour and water evenly to form a smooth dough, cover it, and wake up for more than 30 minutes
Wash the zucchini a few times, cut into small cubes, add a little salt, mix well, marinate for a few minutes, do not marinate for too long, remove some of the water, and do not squeeze too dry
Mix the zucchini with the cooked rapeseed oil, so that no moisture can be covered. Wash the shallots and ginger and mince them. Rinse the shrimp skins with cold water several times and drain the water.
Break up the eggs, stir well, break up the eggs, fry them into pieces in a pan, pick them up with a wooden spatula, and let cool thoroughly
Add the zucchini and cooked rapeseed oil and mix well, so that no moisture can be covered, add the shrimp skin and the minced green onion and ginger, mix well, add oyster sauce and mix well again
Add eggs and cooked rapeseed oil and mix well, let stand for a while to taste, add salt and mix well when wrapping
Knead the awakened dough again, roll it into a long strip, divide it into small doses and flatten it, roll it into a small dumpling skin with a thick middle and a thin edge, and add filling.
Shape into dumplings
Add half a pot of water to the soup pot, put the dumplings after the high heat is boiled, and then gently stir along the side of the pot with a slotted spoon to prevent sticking to the bottom, cover the pot and boil, add half a bowl of water after the water boils, then cover the pot and cook Open, repeat this two or three times, until the belly of the dumplings is round and shiny, you can fish them out.
The fifth "Pork and Bean Dumplings"
This dumpling is filled with beans (in fact, we also call it green beans), and it is really delicious with pork. Just think about it, these fried beans with meat are so delicious, the filling is definitely not bad.
The first step, wash the beans, remove the head and tail, blanch in boiling water until discolored, pick up, and cut into pieces in cold water.
The second step is to chop the pork that is suitable for fat and thin into puree. It is best to have more fat, because the beans are easy to eat oil, so it is fragrant and delicious. Add water and stir in one direction.
The third step, add five-spice powder, minced ginger, shallots, soy sauce, oyster sauce to the minced meat and stir well
The fourth step, add the minced beans and the meat filling, add the cooked rapeseed oil, monosodium glutamate, stir together evenly, and let it stand for a while to taste
The fifth step is to wrap dumplings with dumpling skins, put them in boiling water, cook until they float, add cold water twice, and cook until the dumpling skins are shiny and ready to eat.
The sixth species: wild amaranth
This kind of amaranth is more oily, and it is recommended to use pork dumplings to make dumplings. There is a saying that "amaranth in June is an egg, and amaranth in July is not exchanged for gold", which shows how delicious and nutritious it is.
"Wild Amaranth Pork Dumplings"
Wild amaranth efficacy: antibacterial and anti-inflammatory, cooling blood to stop bleeding, detoxification and swelling, with heat-clearing and detoxifying, diuretic effects.
Main ingredients: 500 grams of wild amaranth, 600 grams of flour, 500 grams of pork
Accessories: cooked vegetable oil, salt, soy sauce, oyster sauce (optional), ginger, chicken essence or monosodium glutamate, five-spice powder, 5 shallots
Practice: 1. Add water to flour and form a smooth dough (the ratio of water and flour is controlled at 1:2), cover and wake up for more than 30 minutes, preferably more than 1 hour
Cut the pork into small pieces (the ratio of fat and thin is 3:7, or 4:6 ratio is more fragrant), mince the ginger, directly chop it into minced meat with a kitchen knife, wash the chives and mince, if you don’t want to chop, add a meat grinder directly very simple
Pour out the mashed meat and add water or stock, stirring constantly in one direction
Add five-spice powder (optional), soy sauce, oyster sauce and mix well, let stand for a while to taste
Remove the roots, wash and wash the wild amaranth several times, blanch it in boiling water and pick it up for discoloration, drain it in cold water, drain it and mince it.
Add in the minced meat and mix well, add chicken essence and mix well, add salt and mix well, add chopped chives
Add cooked rapeseed oil and mix well. You can also add sesame oil and mix well. Cover and marinate for a while before making dumplings, about 10 minutes.
Knead the awakened dough again, roll it into a long strip, divide it into small doses and flatten it
Roll out small dumpling skins that are thick in the middle and thin on the sides, and add meat filling
Wrap it in the shape of dumplings. It is best to use dry starch to stick to the bottom of the dumplings, so that it is not easy to stick to the utensils where the dumplings are placed. When cooking the dumplings, it is not easy to stick to the bottom of the pot and stick to each other.
Add half a pot of water to the pot, put the dumplings after the fire is boiled, then gently stir with a slotted spoon along the side of the pot to prevent sticking to the bottom, cover the pot and boil, add half a bowl of water after the water boils
Cover the pot and boil again, repeat this two or three times until the belly of the dumplings is round and shiny, and you can fish them out.