Dumpling Wraps with Sauce

Overview

Laozhi dishes are an upgraded and innovative product of cold dishes. Add less juice to make salads, and add more juice to make salads. Laozhi dishes are oil-free, low-salt, high in vinegar, and multi-vegetarian, which meets the needs of the general public for a healthy diet.

Tags

• cold dishes
• common dishes
• old man
• dinner with friends
• beginning of winter
• lunch
• aged vinegar
• black fungus
• cucumber
• dried chili pepper
• dumpling skin
• fish juice
• onions
• spicy spicy food
• sugar
• tofu skin
• zanthoxylum bungeanum
• carrot
• ginger
• salt

Ingredients

Steps

1. 1 Prepare materials.

   

2. 2 Cut the tofu skin into thin strips.

   

3. 3 Cut the cucumber into thin strips.

   

4. 4 Cut carrots into thin strips.

   

5. 5 Boil the cut tofu skin in salted boiling water for three minutes, remove and set aside.

   

6. 6 Blanch the carrots in water for 1 minute.

   

7. 7 Blanch the fungus for 3 minutes, remove and shred and set aside.

   

8. 8 Add base oil to a wok over low heat and sauté Sichuan peppercorns, dried chili peppers, green onions and ginger until fragrant.

   

9. 9 While the pot is hot, add 20 ml of mature vinegar, 20 ml of water and sugar, bring to a boil, turn off the heat and let cool.

   

10. 10 Add 80 ml of juice to the bowl and add the cooled cooking water. (Strain out the onions, ginger, and peppercorns)

    

11. 11 Add the oily chili seeds and keep the prepared sauce in the refrigerator for later use.

    

12. 12 Take a bowl of water and soak the uncooked dumpling wrappers in cold water. (Prevent sticking together)

    

13. 13 Add water to a boiling pot and place the cooled dumpling skins into the boiling pot until cooked.

    

14. 14 Place the blanched vegetables into bowls.

    

15. 15 Remove the cooked dumpling skins from cold water, place them on the blanched vegetables, and pour the juice from the refrigerator over them.