Introduction: After the Beginning of Autumn, this vegetable is used to make dumplings. It is fresher than leeks and more nutritious than cabbage. It is a pity that many people do not know how to eat it! Hello everyone, I am Shajie Gourmet. Food and beautiful scenery are the only

Introduction: After the Beginning of Autumn, this vegetable is used to make dumplings. It is fresher than leeks and more nutritious than cabbage. It is a pity that many people do not know how to eat it!

Hello everyone, I am Shajie Gourmet. Food and beautiful scenery are the only things in life that I cannot live up to. After the summer heat, the coolness of autumn comes, and at the same time it is also dry, also known as autumn dryness. Compared with the heat of the dog days, people feel much more comfortable. As the seasons change, everyone must pay attention to keeping warm and not cold. Autumn is dry, which can easily lead to internal heat. The diet should be light and nutritious. After all, after a summer of consumption, the body also needs "autumn fat" to replenish energy. As the saying goes: "There is no disease in the summer and three parts of deficiency", this is the truth.

Old people often say: "If you take good care of yourself in autumn, you won't get sick in winter." Autumn is suitable for autumn tonic, and the most suitable for autumn tonic is "food tonic". Eat more foods containing vitamins and high nutrition, so that you can have a strong body in winter. In your diet, you must pay attention to the combination of meat and vegetables, so that your body will be nutritionally balanced. What I recommend to everyone is dumplings, which are also a common staple food in life. They have vegetables and meat, and they are easy and convenient to make. This season's kohlrabi is on the market in large quantities, and the price is also cheap, only 80 cents per pound. It is very suitable for making dumplings, so don't miss it if you come across it.

After the beginning of autumn, this vegetable is used to make dumplings. It is fresher than leeks and more nutritious than cabbage. It is a pity that many people do not know how to eat it! Kohlrabi, also known as Wuqing, mustard pimples, Zhugecai, is a variant of mustard. It is also a famous specialty vegetable in China. It is extremely nutritious and contains a variety of vitamins, calcium, phosphorus, iron and other trace amounts. Elements have many benefits for the human body. It can be eaten in a variety of ways, including stir-fried or cold salad, all of which are particularly delicious. Next, I will share with you how to make kohlrabi dumplings at home. They are fresh and nutritious, but many people have never eaten them. Let’s take a look at the specific methods.

[Kohlrabi and meat dumplings]

Ingredients to prepare: kohlrabi, pork belly, dark soy sauce, oyster sauce, sesame oil, thirteen spices, edible salt, cooking oil

[Specific method] Step 1: Peel off the top 2 layers of kohlrabi. , use a knife to remove the roots, clean them and cut them into thin strips. Boil water in a pot, add shredded kohlrabi and blanch it to remove the mustard flavor and a hint of bitterness. Blanch for 2 minutes, take out, squeeze out the water, cut into pieces with a knife, put into a large bowl, pour 1 tablespoon of cooking oil to lock in the water.

Step 2: Choose a fresh piece of pork belly, cut into small cubes, add 1 tablespoon of oyster sauce, an appropriate amount of sesame oil, a little dark soy sauce for color, and an appropriate amount of thirteen spices and marinate for 10 minutes. Pour the marinated pork belly into the kohlrabi, add an appropriate amount of salt, stir well and set aside.

Step 3: To make dumplings, of course you have to roll the wrappers yourself. The wrappers you roll yourself are thick in the middle and thin on the edges, so they taste chewy and delicious. The wrappers of bought dumplings are thicker. Put the prepared vegetable filling into the dumpling wrapper and wrap it into the shape you like. As long as the dumpling filling is ready, wrapping is very fast.

Step 4: Put more cold water into the pot, bring to a boil, add the dumplings, cook for 30 seconds, use a spatula to slide the dumplings along the edge of the pot to avoid sticking, cover the pot and cook over high heat for 2 , scoop it out and it’s ready to eat. The kohlrabi dumplings made in this way are tender and juicy, with a refreshing and refreshing taste, soft skin and fragrant fillings. Eat them with chili oil, one bite at a time, so fragrant.

Cooking Tips: 1. Be sure to blanch kohlrabi before eating, which can remove the bitterness and make it more delicious. Blanching can also promote digestion and help absorption. Kohlrabi contains glucosinolates , blanch them After that, mustard oil can be generated into , so the taste will be better. 2. Kohlrabi prefers fatty meat. When making dumplings or steaming buns, be sure to choose pork belly, which will taste more delicious.

Have you ever had kohlrabi and meat dumplings? If you haven’t tried it before, I highly recommend giving it a try. Do you know any new ways to eat it? That’s it for today’s sharing. I hope you can gain something from my sharing. Thank you for your reading and support. See you tomorrow.