After the winter, the cabbage celery stands while standing, it is "the first fresh winter", and it is good to eat it!
The winter season has passed, and we have officially entered the winter, and the weather has become colder and colder.Many vegetables in the vegetable garden have withered by the cold cold, and the leaves are gradually yellowed. They look no angry, but there is another kind of vegetable, which is arrogant and stubborn.A touch of green.This small vegetable is actually a familiar amaranth.Many people think that amaranth is only available in spring. In fact, it is not unearthed in winter. If it encounters warm weather, it can thrive.
In our countryside, every family has a small vegetable garden.There are sharp leaves, green ones, and brown. They are particularly tender and tender hiding under the leaves of green vegetables, but those who grow in the fields are particularly strong. These amaranths are our unique "umami" in winter.We often use it to adjust the stuffing bag. It tastes more fragrant than cabbage and fresh than celery, so everyone says that it is "the first fresh winter". With it, cabbage celery can only stand side by side.
Amaranth is not only delicious, its nutrition is also particularly high. It not only contains more protein and calciumFiber, carotene, and the necessary trace elements of the human body have the effects of cooling blood and hemostasis, clearing heat and diuretic.For vomiting, blood, measles, nephritis, edema, dysuria, cold, fever, enteritis, dysentery, etc., they all have a good dietary effect.However, amaranth is a relatively bitter and cold vegetable, so people with cold kidneys and loose stool should be used with caution.Today, lets take a look at the detailed operation method of using amaranth bag.
Caudi Name: [Povertyhide Pork Puffing Symbol]
Main ingredients : 1 catties of pork, a basket of amaranth, 8 yuan of ravioli skin.
Seasoning : 2 spoons of oil oil, 1 spoon of salt, 1 green onion, 2 slices of ginger, 2 spoons of cooking wine, 2 spoons of raw soy sauce,1 spoon of old soy sauce, half a spoonful of chicken essence.
Operation time : about half an hour.
Operation steps :
The first step, pork chop filling .It is best to use the front leg heart, wash the pieces after washing, and then put it on the exhibition board into minced meat. Add 1 spoon of salt, 1 small bowl of green onion ginger water, 2 spoons of cooking wine, 2 spoons of raw soy sauce, 1 spoon of old soy sauce, stir to the upper strength.
Step 2, amaranth and water .After the meat is adjusted, lets prepare amaranth, pick the amaranth, then use the water to control the water, burn the water in the pot, put the amaranth in the water after the water is brushed and removed, and then squeeze the water.
Step 3: chopped amaranth .Put the amaranth on the cutting board and chop it, put it on the meat filling, and add a large amount of green onion. Add 2 spoons to the pot to cook oil and heat it on the onion, which inspires the fragrance of green onion.
Step 4, stir well .Stir up amaranth, green onion and meat filling, stir in one direction, and adjust the fillings.
Step 5, wrap .Take a piece of ravioli, add the adjustable fillings, wrap it with your familiar methods, and wrap a ravioli, and wrap all the crickets in the same way.
Step 6, boil ravioli .Boil the water in the pot. After the water is boiled, add the ravioli after boiling. After the high heat is boiled, add water twice and cook until the ravioli floats.Can be eaten.
A delicious way to make pork pork stuffing, share here, friends, do you like to eat amaranth pig blood stuffing?How did you do it?Welcome everyone to leave a message in the comment area and share with Ai Xi. The cooking skills are limited. Please give me a lot.
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