Dandelion Dumplings
Overview
Dandelion is rich in vitamin A, vitamin C and potassium. It also contains iron, calcium, vitamin B2, vitamin B1, magnesium, vitamin B6, folic acid and copper. The specific element content is mainly water. Each 60 grams of raw dandelion leaves contains 86% water, 1.6 grams of protein, 5.3 grams of carbohydrates, and approximately 108.8 kilojoules of calories. Dandelion plants contain a variety of healthy nutrients such as dandelion alcohol, dandelionin, choline, organic acids, and inulin. The nature and flavor are sweet, slightly bitter, and cold. Returns to the liver and stomach meridians. It has diuretic, laxative, antijaundice, choleretic and other effects. Dandelion can be eaten raw, fried, or made into soup. It is a plant used both as medicine and food.
Tags
Ingredients
Steps
-
Remove the dead leaves and roots from the dandelion (don’t throw away the roots, they can be dried in the sun and soaked in water for drinking), wash them and remove the water.
-
Boil the water quickly in a pot of boiling water, drain out the cold water, squeeze out the water, and mince it.
-
Cut the pork belly and fat and lean meat separately. Put oil in the pot, stir-fry the fat meat first, then add the lean meat after the oil comes out, add cooking wine and dark soy sauce in the middle, and reduce the juice over high heat. Don't add salt.
-
Mix the fried meat and chopped dandelions. Add appropriate five-spice powder, ginger powder, and salt to taste.
-
Roll the dough into long strips, cut into even pieces, roll out and open the bag
-
Wrap the dumplings with thin skin and large fillings.
-
Fish out.
-
Take out of the pot
