Watercress Dumplings
Overview
Watercress is called watercress in the north. The nutrients are relatively comprehensive. Chinese medicine believes that watercress is sweet and slightly bitter, cold in nature, and enters the lungs and bladder. It has the effects of clearing dryness and moisturizing the lungs, resolving phlegm and relieving cough, and being a diuretic. Western countries and people in Guangdong, my country, believe that watercress is a health-care vegetable that can moisten the lungs, relieve coughs, and benefit the brain and fitness. The Romans used watercress to treat hair loss and scurvy. In Iran, watercress is considered an excellent food for children. Watercress can also effectively prevent the accumulation of free radicals. Eating watercress 2 hours before exercise can effectively prevent damage caused by strenuous exercise. Watercress is used to make dumplings and has a taste similar to shepherd's purse. Very delicious. Taking a bite, the green vegetables and red and white meat are a visual and taste pleasure.
Tags
Ingredients
Steps
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After washing the watercress, blanch it in a pot under boiling water and put it into cold water.
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Chop the watercress and squeeze out the water. Cut the pork into small cubes and marinate for a while. Cut ginger into foam.
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Cut the fat into small cubes and fry in a pan to release the oil.
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Pour the oil and fat cubes into the dish and season with appropriate amount of salt.
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Cut the awakened noodles into suitable sized pieces, roll them out and make dumplings.
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Put the dumplings in the pot under boiling water. After the water boils, tap the water three times. When all the dumplings float to the surface with the belly facing up, they are done.
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Delicious dumplings are served.
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Earned some. Haha.
