Today I eat dumplings on my head, six kinds of vegetable dumplings, clearing away heat and diuresis, I can eat them every year if I keep them well

There are many kinds of vegetables in summer, such as eggplant, beans, cowpea zucchini, cucumber, fennel, amaranth, cabbage, novice vegetables, chicory, and wild vegetables such as purslane and wild amaranth. These are great vegetables for making dumplings in the summer. These vegetables are not only refreshing, but also delicious. I just love to eat dumplings and love to make dumplings. Those who often read my recipes know that there are dozens of kinds of dumplings I make, and almost most of the vegetables and meat are made. There are dozens of dumpling recipes. indivual. Today I will share several kinds of dumplings suitable for summer.

The first type: horse teeth vegetables

Also known as Changshoucai, it is found all over China. It belongs to the wild vegetable category. It grows on the roadside in the field and is edible or medicinal. It can be harvested several times a year, and it is a year-round vegetable. Purslane has the functions of clearing away heat and detoxification, diuresis and treating stranguria, etc. It has high nutritional and medicinal value, and is known as "natural antibiotic".

《Pork Dumplings with Horse Tooth Vegetables》

This wild vegetable is a natural antibiotic, don't miss it when you see it, it is the most delicious to make dumplings

Main ingredients: 500 grams of horse teeth vegetables, 600 grams of flour, 500 grams of pork

Accessories: cooked vegetable oil, salt, light soy sauce, oyster sauce (optional), ginger, chicken essence or monosodium glutamate, five-spice powder, 5 scallions. Method: 1. Add water to flour and make a smooth dough (control the ratio of water to flour at 1: 2), cover and wake up for more than 30 minutes, preferably more than 1 hour

2. Cut the pork into small pieces (3:7 ratio of fat to lean, or 4:6 ratio is more fragrant), mince the ginger, chop it into pureed meat directly with a kitchen knife, wash and mince the shallots 3. Pour out the pureed meat and add water or broth, Stir vigorously in one direction 4. Add five-spice powder (optional), light soy sauce, oyster sauce and mix evenly, let it rest for a while to taste 5. Remove the root of the purslane and wash it several times, and blanch it in boiling water to change the color. Take it up, put it in cold water, pick it up, drain it, and chop it into mince.

3. Add it to the meat filling and mix evenly, add chicken essence and mix evenly, add salt and mix evenly, add chives

4. Add cooked rapeseed oil and mix evenly, you can also add sesame oil and mix evenly, cover and marinate for a while before making dumplings, about 10 minutes

5. Knead the awakened dough again, knead into long strips, divide into small doses and flatten

6. Roll out into small dumpling wrappers with a thick center and thin sides, and add meat filling

7. Wrap into dumpling shape

8. Add half a pot of clear water to the pot, bring to a boil over high heat, and put in the dumplings, then use a colander to stir gently along the side of the pot to prevent sticking to the bottom, cover the pot and bring to a boil, add half a bowl of clear water into the pot after the water boils

9. Cover the pot again and bring to a boil. Repeat this two or three times until the belly of the dumpling is round and shiny, then it can be taken out.

The second type: fennel

Fennel can warm the hot 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 damp in the body.

« Fennel Pork Dumplings

In summer, I want to eat dumplings with this stuffing. They are more delicious than leeks, tender and juicier than cabbage, and they are so fragrant. This kind of dumpling stuffing 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.

Method: The first step is to clean the fennel, remember not to blanch it, otherwise the taste will be wrong, you must use fresh and tender fennel to make dumplings, it is very delicious, mince and set aside.

The second step is to chop the pork with a fat-to-lean ratio of 4-6 into a puree, add water, and stir vigorously in one direction, then add minced ginger, light soy sauce and oyster sauce (optional) and stir in one direction evenly.

The third step is to add fennel and pork puree together, add monosodium glutamate, salt, and cooked vegetable oil, stir well, and let it stand for a while to taste. The fennel is more fragrant, so there is no need to add too much seasoning, or the taste of fennel will be suppressed.

The fourth step is to wrap the rolled dumpling skin, add fennel stuffing and wrap it into a dumpling shape

The fifth step is to add water to the pot, place 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 type: bitter chrysanthemum

Bitter chrysanthemum can clear away heat and fire, and can also have antibacterial, antipyretic, anti-inflammatory, and eyesight effects. It also has the effect of clearing heat and relieving summer heat. I was thinking that the appearance of bitter chrysanthemum in this season is really to add a dish to relieve the heat in summer. It is really a good medicine dish to vent the fire after eating for a whole summer.

« Pork Dumplings with Bitter Chrysanthemum

The appearance of bitter chrysanthemum in this season is really to add a dish to relieve the heat in summer. If you eat it casually for a summer, the fire will be vented. It is really a good medicine dish.

Main ingredients: flour, chicory, pork

Accessories: cooked rapeseed oil, salt, light soy sauce, oyster sauce, ginger, chives, five-spice powder, peppercorns

Method: 1. Add water to the flour and make a smooth dough. Cover and wake up for 30 minutes. Soak the peppercorns in cold water for about 10 minutes.

2. Cut the pork into small pieces, slice the ginger, add a meat grinder to grind the meat into puree, wash the shallots and mince them

3. Pour out the meat paste, add pepper water, stir continuously in one direction, add five-spice powder, light soy sauce, oyster sauce and mix evenly, add shallots and mix evenly

4. Wash the chicory, put it in the boiling water of the soup pot until it changes color and pick it up (about 1 minute)

5. Mince in cold water, add to the meat filling and mix evenly, add chicken essence and mix evenly, add cooked rapeseed oil and mix evenly, add salt and mix evenly when wrapping

6. Knead the awakened dough again, knead it into long strips, divide it into small pieces, flatten it, roll it into small dumpling wrappers with a thick middle and thin sides, and add meat filling

7. Wrap into dumpling shape

8. Add cold water to the soup pot and bring to a boil on high heat, add a little salt to the dumplings, bring to a boil on high heat, add some cold water and boil again, wait until the dumplings swell and float up and become shiny.

The fourth type "Zucchini Egg Dumplings"

Zucchini especially loves water, cut zucchini. After squeezing out the water, be sure to wrap it with water. When wrapping, add salt and mix well, so that the zucchini will not be easy to leak water, and the dumpling filling will be juicy, tender and delicious.

Main ingredients: zucchini, eggs, flour, dried shrimps

Accessories: vegetable oil, cooked rapeseed oil, salt, ginger, chives, oyster sauce

Method: 1. Mix the flour and water evenly to form a smooth dough. Cover and wake up for more than 30 minutes

2. Wash the zucchini several times, cut into small cubes, add a little salt and mix well, marinate for a few minutes, do not marinate for too long, remove part of the water, do not squeeze too dry

3. Mix the zucchini with cooked rapeseed oil, so that the water will not be covered. Wash the shallots and ginger and mince them. Rinse the shrimp skin with cold water several times and drain the water

4. Break up the eggs, stir evenly, break up the eggs, fry them in a pan, use a wooden shovel to form small dices, pick them up, and let them cool thoroughly

5. Mix the zucchini with cooked rapeseed oil, so that the water will not be covered, add shrimp skin and minced green onion and ginger, mix well, add oyster sauce and mix well again

6. Add eggs and cooked rapeseed oil and mix well, let it stand still for a while to taste, add salt and mix well when wrapping

7. Knead the awakened dough again, knead it into long strips, divide it into small doses, flatten it, roll it into a small dumpling wrapper with a thick middle and thin sides, and add filling

8. Wrap into dumpling shape

9. Add half a pot of clear water to the soup pot, bring to a boil over high heat and put in the dumplings, then use a colander to gently stir along the side of the pot to prevent sticking to the bottom, cover the pot and bring to a boil, add half a bowl of clear water after the water boils, then cover the pot and cook Open, repeat this two or three times, until the belly of the dumpling is round and shiny, you can take it out.

The fifth "Pork Bean Dumplings"

This dumpling is stuffed with long beans (in fact, we also call it green beans), and it is delicious with pork. Just think about it, the fried beans with meat are so delicious, and the filling is definitely not bad.

The first step is to wash the beans, remove the head and tail, blanch them in boiling water until they change color, pick them up, and chop them in cold water

The second step is to chop the fat and lean pork into meat paste. It is better to have more fat meat, because beans are easy to eat oil, so it is fragrant and delicious. Add water and stir in one direction.

The third step is to add five-spice powder, minced ginger, chives, light soy sauce and oyster sauce to the minced meat and stir well

The fourth step, add the minced beans and minced meat together, add cooked rapeseed oil, monosodium glutamate, stir together, let it stand still for a while to taste

The fifth step is to make dumplings with dumpling wrappers, put them in boiling water, cook until they float, add cold water twice, and cook until the dumpling wrappers are shiny.

The sixth type: wild amaranth

This kind of amaranth is more oily. It is recommended to use pork to make dumplings. There is a saying that "Amaranth in June is an egg, and amaranth in July is not changed for gold", which shows how delicious and nutritious it is.

《Wild Amaranth Pork Dumplings》

Efficacy of wild amaranth: antibacterial and anti-inflammatory, cooling blood to stop bleeding, detoxification and swelling, has the effects of clearing away heat, detoxification and diuresis.

Main ingredients: 500 grams of wild amaranth, 600 grams of flour, 500 grams of pork

Accessories: cooked vegetable oil, salt, light soy sauce, oyster sauce (optional), ginger, chicken essence or monosodium glutamate, five-spice powder, 5 scallions

Method: 1. Add water to flour and make 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

2. Cut the pork into small pieces (3:7 ratio of fat to lean, or 4:6 ratio is more fragrant), mince the ginger, and chop it into meat puree directly with a kitchen knife, wash and mince the chives, if you don’t want to chop, add a meat grinder directly very simple

3. Pour out the meat puree, add water or broth, and keep stirring in one direction

4. Add five-spice powder (optional), light soy sauce, oyster sauce and mix well, let it stand still for a while to taste

5. Remove the root of the wild amaranth and wash it several times, scald it in boiling water to change the color and pick it up, then pick it up in cold water, drain it and chop it into pieces.

6. Add it to the meat filling and mix evenly, add chicken essence and mix evenly, add salt and mix evenly, add chives

7. Add cooked rapeseed oil and mix evenly, you can also add sesame oil and mix evenly, cover and marinate for a while before making dumplings, about 10 minutes

8. Knead the awakened dough again, knead into long strips, divide into small doses and flatten

9. Roll out into small dumpling wrappers with a thick center and thin sides, and add meat filling

10. Wrap it into 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, and it is not easy to stick to the bottom of the pot when cooking dumplings, and it is not easy to stick to each other.

11. Add half a pot of clear water to the pot, bring to a boil over high heat, and put in the dumplings, then use a colander to stir gently along the side of the pot to prevent sticking to the bottom, cover the pot and bring to a boil, add half a bowl of clear water into the pot after the water boils

12. Cover the pot again and bring to a boil. Repeat this two or three times until the belly of the dumpling is round and shiny, then it can be taken out.