How to eat water pickles

Submerged vegetables potherb mustard can be made dumplings to eat, let's take a look at this potherb mustard dumplings practice:

Preparation:

1. Wash the potherb mustard and chopped, and put into a container, add salt and mix well.

2. Let the vegetables stand for 20 to 30 minutes to release their brine, then press the vegetables dry a little.

Add the pork mixture and mix well in a clockwise direction.

Methods:

Ingredients: Flour 500g, Potherb mustard 500g, Pork 250g, green onion, garlic, ginger, sesame oil, salt, soy sauce, thirteen spices

. p>Methods/steps:

1.and noodles: cold days can be used with warm water, and after the good and left for an hour. You can use this one hour to prepare the ingredients.

2.Potherb mustard wash and chop, put a little salt to control the water inside, squeeze out the water as much as possible.

3. Onion, ginger and garlic washed and chopped into mince, put into the prepared meat mixture.

4. Put pickle potherb mustard into pork stuffing, and then put in salt, thirteen spices, soy sauce, sesame oil, mix well. Then beat in two eggs and mix well. Stir in one direction so that the filling can be more evenly mixed.

5. On a lightly floured board, knead the dough into small strips, cut into small pieces, and roll into dumpling skins. Put in the filling and wrap the dumplings.

6. Steam the dumplings in a pot for fifteen minutes. If you prefer to eat dumplings, you can boil them.

Water pickles potherb mustard nutrition :

1. laxative

Potherb mustard inside the fiber content is very rich, you can make it into a pickle to eat, pickling is not prone to spoilage after eating after more satiation, but also let the The speed of gastrointestinal peristalsis becomes faster, the speed of fecal discharge is accelerated, but also to achieve the effect of laxative, for habitual constipation patients is a good food choice.

2. Prevention of aging

Pickle potherb which is very rich in vitamin C, appropriate to eat some of the body's needs, but also resistance to aging, resistance to scurvy, which also contains iron, phosphorus, sugars, fats, proteins, vitamins.