Vegetarian dumplings with pea puree
Overview
Pea puree tastes very good. In addition to making dumplings, it can also be used to make noodles. Peas have anti-cancer and anti-cancer effects. They contain high-quality protein, which can improve the body's disease resistance and recovery ability. It contains more trace elements such as copper and chromium. Copper is beneficial to hematopoiesis and the development of bones and brain; chromium is beneficial to the metabolism of sugar and fat, and can maintain the normal function of insulin.
Tags
Ingredients
Steps
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grams of fresh peas, two large fresh mushrooms (about 40 grams), about 40 grams of fresh mushrooms, half of sweet corn, 2 water chestnuts, about 65 grams of dumpling skin, a little oil, an appropriate amount of sea salt, a little black pepper, an appropriate amount of organic soy sauce
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Steam the peas in the pot for 5 minutes, take them out and let them cool
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Pour the peas into a plastic bag, pound them into a puree with a hammer (try to beat them as finely as possible, the taste will be fresher), then pour it into a large bowl, add a little oil and salt, and mix well
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Use a knife to cut out the corn kernels, peel and wash the water chestnuts and chop them into small pieces. Wash and chop the shiitake mushrooms and pleurotus pleurotus. Mix the four ingredients and mix well
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Pour a little oil into the wok, add the mixed ingredients and stir-fry for a while, then add black pepper, organic soy sauce, sea salt, and stir-fry the ingredients until cooked
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Then add the pea puree, mix well, and the dumpling filling is ready
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Wrap the fillings well with dumpling wrappers
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Put it into boiling water, wait until the dumplings float and the color of the dumpling skin becomes transparent, then you can take them out and eat.
