Mom’s taste – hawthorn and shrimp dumplings
Overview
The smell of home is the sweaters knitted by my mother, the needles and threads are connected to the warmth of my children, and a pair of skillful hands sew and mend, weaving my way through life; the smell of home is the dishes cooked by my mother, the aroma wafting along the way when I was there, and the simple meals accompanying me when I grew up, making me better understand the hardships of life. Every time I hear this song "The Taste of Home", there will be an unspeakable longing and a touch of sadness deep in my heart. I miss the delicious dishes made by my mother, and I am sad about my mother’s increasingly gray hair and her hands that are always busy for her children. When I was young and ignorant, I didn't know what caused my picky eating problem. At that time, I didn’t understand how hard my mother worked in cooking, and she was still picky about adding too much salt and making the dishes tasteless. Every time my mother would retort, but every time it was the speaker's intention, but the listener's intention. Next time when cooking, my mother would put less salt and more seasonings. It is because of my difficulty that my mother's cooking tastes better and better. When I was a child, I always thought that my mother liked to eat fish heads and chicken heads. In fact, she just wanted to save the best parts for her children. Three meals a day is the simplest and most complex thing every day. Buying vegetables, washing vegetables, and cooking dishes require a lot of time and effort, and my mother spent her most precious youth in this kind of making three meals a day day after day. Among all the children in the world, which one has not been warmed and sweetened by his mother’s dishes for a lifetime? Which mother is not like this, willing to stay in a kitchen full of fumes every day for the joy and recognition of her children? The dishes my mother is good at include braised fish in soy sauce, stir-fried Chinese cabbage and other home-cooked dishes, but I like my mother’s pasta the most: Jiaodong buns, thin-skinned dumplings with large fillings, hand-rolled noodles, etc. I like to watch my mother's concentration when cooking. Washing vegetables, chopping vegetables, pouring oil, adding to the pan, stir-frying, and adjusting the heat. An ordinary cabbage will have a different taste under my mother's careful preparation. I think of the taste of home, the dishes made by my mother. Mom's dishes are made for the people she loves, for her children, and for her family. They gently turn their love for their children and family into ingredients for dishes, pouring them into the dishes they cook, creating a taste of care. No matter where our children go or how far away from home they are, they will always miss their mother’s beloved dishes and the simple meals that accompany us when we grow up. One day, I will cook such dishes for the people I love. I know that this is the inheritance of love. On Mother's Day, I stayed at home and made my mother's favorite Jiaodong-style pasta - hawthorn and shrimp dumplings. Alfalfa, also known as hawthorn or mountain vegetable, mountain grasshopper, is a perennial herbaceous plant with opposite leaves, oblong shape, green buds and leaves, which are edible. It is said that it only grows in the hilly areas of Shandong Peninsula and Liaodong Peninsula. It can only be found in the sunny areas of the eastern (partial) part of the Shandong Peninsula and the southern side of the hills of the Liaodong Peninsula. It is said to be pure and pure, a pure wild vegetable, and a 100% green natural food. Alfalfa has extremely demanding living environment and conditions. It only grows on high mountains. It embraces the aura of heaven and earth, absorbs the essence of mountains and rivers, enjoys the grace of the sun, and is nourished by rain and dew. It is called a lady in the deep palace. Hawthorn is not only delicious, but also rich in nutrients. It has good effects on softening blood vessels, regulating endocrine, aiding digestion, controlling weight, prolonging life, etc. Hawthorn has the special taste and smell of mountain wild vegetables, and you will feel fresh after eating it. Alfalfa can be added with seasonings to make stir-fries and cold dishes, and is more suitable for filling stuffings such as steamed buns, dumplings, wontons, etc. It can be eaten in a variety of ways, with a green color, delicious taste and excellent texture. It is also a delicacy that our local people like. Every year from Qingming Festival to mid-May, it is the best time to collect hawthorn. The best collection period of hawthorn is only more than one month, and the edible period is short. At this time, my mother always goes to the nearby mountains to pick. After picking the hawthorn, wash it, blanch it, shape it into balls, put it in the refrigerator and freeze it for storage. Take it out and defrost it naturally before eating. The most common and best way for my mother to use hawthorn is to make stuffings for steamed buns or dumplings. Mountain hawthorn likes meat and fishy taste. I use hawthorn to add pork fat and shrimp. The wrapped dumplings have a special umami flavor. The natural taste of wild vegetables plus the aroma of meat and the umami flavor of shrimp will definitely satisfy your appetite.
Tags
Ingredients
Steps
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Ingredients: hawthorn, flour, shrimp, pork belly Seasoning: salt, peanut oil, light soy sauce
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Pick and wash the hawthorns. Boil water in a pot. Add a little salt to the water. After the water boils, put the hawthorns into the pot and blanch them. Put the blanched hawthorns into cold water and let them cool down, then soak them for 12 hours
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Prepare the dumpling dough, mince the blanched hawthorn, dice the shrimp and pork belly and set aside
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Put the chopped hawthorn, shrimp and pork belly into a container, add an appropriate amount of salt, peanut oil and light soy sauce and mix well
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After the dumpling fillings are prepared, roll out the dumpling wrappers and wrap them
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After the dumplings are wrapped, boil water in a pot. When the water boils, put the dumplings into the pot and cook them. When the dumplings float to the surface, they are ready to eat
