Liuhao Cai Pig Meat Dumplings
2025-03-17 02:59:14 183
[Variety of delicacies. Willow artemisia sprouts] "The first herb for spring food", "life-saving dish", "crown of wild vegetables", making dumplings is really fragrant. Liu Hao Ya, also known as Lou Hao, Lu Hao, or life-saving vegetable. It is a perennial wild herbaceous plant of the Asteraceae, Chrysanthemum, and Song genera, free from chemical fertilizer pollution. The special aroma emitted by the buds of Artemisia annua ensures that it is free from diseases and pests, as well as pesticide residues. Artemisia annua grows in riverbank wetlands and swamps. Cold resistant and heat-resistant, free from pests and diseases, renowned as the "number one edible herb" and "crown of wild vegetables". There are many names for Liuhao sprouts, as the saying goes, 'Different winds can last thousands of miles, and different customs can last hundreds of miles.' Different places have different names. Chinese folk tradition has spread that willow artemisia sprouts have the effects of clearing heat and detoxifying, reducing fire, reducing inflammation, diuresis, etc. They have certain therapeutic and preventive effects on liver cirrhosis and hepatitis. Through research, it has been found that Artemisia scoparia essential oil has broad-spectrum antibacterial activity, mainly composed of oxidized Willow artemisia sprouts contain protein, fat, carbohydrates, crude fiber, carotenoids, vitamin B, niacin, vitamin C, as well as potassium, calcium, magnesium, phosphorus, sodium, iron, manganese, zinc, copper and other components. Spring food is the most fragrant, and the dumplings made with willow and artemisia sprouts are really fragrant and delicious.
Details of ingredients
Technique
Steps to make Liuhao Cai Pig Meat Dumplings
![]()
1. Finished product drawings.![]()
2. Preparation method: Wash fresh artemisia leaves, boil them in hot water for about 30 seconds, remove them with cold water, squeeze out excess water, and cut them for later use.![]()
3. Filling preparation: Mix a suitable amount of fat and lean pork filling, salt, sesame oil, soy sauce, dark soy sauce, light soy sauce, one egg, chicken essence, water, and oil. Stir evenly in one direction, add an appropriate amount of oil, and continue to stir evenly.![]()
4. Finally, add scallions, ginger, and artemisia, and stir evenly in one direction.![]()
5. Adjust the filling to taste and set aside for later use.![]()
6. Face up and wake up for half an hour. When the dough wakes up, take the white dough and knead it into strips. Roll out long pieces of green dough to wrap around the white dough, knead the dough into pieces, cut them into small pieces with a knife, roll out the round dough and wrap it with an appropriate amount of filling. Once wrapped, it's ready to go.![]()
7. The method is the same as above.![]()
8. The dumplings are wrapped properly.![]()
9. Pack everything up.![]()
10. Add an appropriate amount of water to the pot, bring the water to a boil and cook the dumplings. Once the dumplings float and are cooked, remove them from the pot.
