How to adjust the dumpling filling to be delicious and nutritious?

For the dumpling filling, it is actually very simpleWe can combine our own preferences to cook, and the dumplings that come out of this way can be liked by ourselves, and I hope everyone can pay attention to them.

1. Leek-flavored dumpling filling. For myself, I personally prefer to eat leek-flavored dumplings, especially when used to steam them, the taste is always endless, and its production method is also very simple, we only need to prepare lean meat and leeks, and then chop the lean meat and leeks separately, add a spoonful of salt and some shallots, and then add an egg, grasp it with your own hands, so that the delicious dumpling filling is ready. If you have a strong taste, then we can also add an appropriate amount of ginger and garlic mixed with the dumpling filling and mix well, so that the taste will be more delicious.

2. Fungus-flavored dumpling filling. For fungus, it is very nutritious in itself, and then paired with lean meat, it is a delicious and nutritious ingredient. However, when we use the fungus, we must soak it for about an hour in advance to ensure that the fungus is soaked well, and then we chop it with a knife and put it into the lean meat and stir evenly, so that our dumpling filling is ready.

Because when I made dumplings for the first time, I used fungus to wrap dumplings, so the taste is very delicious, and it always makes me have a lot of memories.

Dumplings are a kind of food that every household must have, and when we don't have enough time, we can also wrap it in advance and put it in the refrigerator, and then take it out and cook it directly, which can also solve a lot of our time. Especially for those office workers, working during the day is very tiring, and there is not much energy to cook at night, so it is also a good choice to wrap some dumplings at home and put them in the refrigerator.

The dumpling filling is more delicious this way.

Soak the peppercorns in water, add soybean oil, add the refined salt chicken powder thirteen spices, light soy sauce oyster sauce, pepper water, and stir in one direction.

The minced meat can be freely mixed and matched according to the taste.

Answer: Delicious filling = base dish (meat or egg) + texture dish 1 + texture dish 2 + dishes with a special aroma such as fennel, celery, coriander, camellia, celery, spinach, tomato, leek, shiitake mushroom, etc.

For example, fennel filling.

Beef tomato filling.

Lamb and green onion filling.

Ground pork with radish.

Stuffed pork with cabbage.

Stuffed pork with celery fungus, stuffed with beef, carrots, onions.

Pork stuffing with shiitake mushrooms, corn.

Answer 1: It will be better to chop the minced meat yourself. Nowadays, many people will go to the mall to buy the minced meat directly in order to save trouble, but if it is delicious, the minced meat minced by themselves is strong and elastic, and the taste and texture are incomparable to the minced meat minced by the meat grinder.

The correct way is to take a piece of fat and thin pork and cut it into small granules, and then take two knives and fly up and down, and chop the meat filling into a meat puree little by little, and the minced meat filling is very viscous. The minced meat is more fragrant and not greasy.

Second: Mix the stuffing and add eggs. Many people just mix it with the seasoning when mixing the dumpling filling, but in fact, the filling will taste better after adding an egg.

The method is to add an egg, a little salt, five-spice powder, soy sauce, oil consumption, and then add minced green onions, ginger and minced garlic to the minced meat. Among them, the oil consumption can not only improve the freshness of the meat filling, but also remove the fishiness. Five-spice powder and edible salt can enhance the flavor of the meat filling.

Third: Add water and oil to the filling. The method is to put all the seasonings into the meat filling, then stir in one direction with chopsticks for about a minute, add an appropriate amount of water, stir until it is strong, and finally add an appropriate amount of cooking oil and stir until the juice comes out.

Among them, adding water to the dumpling filling is to make the dumpling filling not dry and woody, and taste better. Adding cooking oil can make the dumpling filling tender and juicy, and the taste and texture have risen by I don't know how many steps.

When you do this step, you must pay attention to it, when mixing the dumpling filling, you must first add water, and finally add an appropriate amount of edible oil to stir, this step must not be done the other way around, if you do it the other way, the taste and texture will be different.

Tender, juicy and delicious dumplings.

The minced meat can be freely mixed and matched according to the taste.

"Dumplings" Big meat and big fish can't be eaten every day.

If you master the stuffing skills, you won't go wrong with dumplings.

Next, I will talk about the filling techniques of three types of dumplings, as well as the method of making a secret dumpling dipping sauce.

1.Cabbage pork dumplings.

Ingredients: pork, cabbage, minced ginger, salt, light soy sauce, corn starch, sesame oil.

Filling tips: (1) Wash the pork, chop it into minced meat, and put it in a basin. Add the minced ginger, salt, soy sauce and corn flour to the filling and stir well as you add.

2) Slowly add a small cup of water to the minced meat, stir with chopsticks in the same direction while adding water, until the minced meat is gelatinous and makes a sound, and then put it in the refrigerator.

3) Chop the cabbage, add salt, mix well, let stand for 15 minutes, squeeze out the excess water, add sesame oil and mix well.

4) Pour in the cabbage and meat together and mix well.

Tips: If the mixed cabbage and pork filling is too damp, put it in the refrigerator for a while before using it.

2.Sauerkraut dumpling filling.

Ingredients: sauerkraut, refined pork belly, chopped green onion, minced ginger, soy sauce, chicken essence, salt, pepper, sesame oil, oil.

Filling skills: (1) Wash the pork belly, chop it into minced meat, and put it in a basin. Add soy sauce, chopped green onion, minced ginger, chicken essence, salt, sesame oil, and oil in turn, stirring well as you go.

2) Wash the sauerkraut, chop it and squeeze the water.

3) Heat oil in a pan, add a little peppercorns, fry until fragrant, and remove them. Sauté the sauerkraut in a pan.

4) After the sauerkraut has cooled, pour it into the meat and mix well.

Tips: Before pickling sauerkraut, there will inevitably be sediment. Be sure to wash it several times before cutting.

3. Meat-stuffed dumplings.

Ingredients: Refined pork belly, eggs, chopped green onion, minced ginger, salt, chicken essence, thirteen spices, pepper, scallion oil, sesame oil, soy sauce, light sauce.

Filling skills: (1) Wash the pork belly, chop it into minced meat, and put it in a basin. Add the minced ginger, egg, light soy sauce and dark soy sauce to the meat in turn, stirring well as you add them.

2) Add salt, chicken essence, thirteen spices, and pepper to the minced meat, and stir well as you go.

3) Add a small bowl of onion ginger water (made from onion and ginger), add the onion and ginger and stir at the water's edge to soften the meat.

4) Add scallion oil, sesame oil and chopped green onion, stirring well while adding.

Tips: (1) When mixing the filling, it should always be mixed in one direction, which is conducive to the flavor of the seasoning, and the onion and ginger water can penetrate into the filling, making the filling delicious and soft.

2) After the meat is mixed, put it in the refrigerator and freeze it slightly. It would be better to make dumplings.

Secret dumpling dipping sauce].

Ingredients: vinegar, chili powder, green onion, garlic, light soy sauce, sesame oil, cooked sesame seeds, salt.

Compound skills: (1) Wash the garlic, mash it into garlic paste, wash the onion, chop it into powder, put it in the first bowl together, add salt and mix well.

2) Take the second bowl and add the paprika. Heat the oil in a pan, fry the chili peppers over low heat, remove and throw away. Pour the hot oil over the paprika to make chili oil.

3) Pour the aged vinegar into a hot pan sautéed with chili peppers and bring to a boil.

4) Pour the hot vinegar into the third bowl, then add the soy sauce, sesame oil, cooked sesame seeds and warm water in turn and stir well.

5) Pour these three bowls into a large bowl, stir well, and the secret dumpling dipping sauce is ready.

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Step 1: Wash the pork you bought with water, put it on a cutting board and cut it into small pieces with a knife, add an appropriate amount of ginger slices and put it on top of the pork, and chop it into minced pieces. To season, ginger is an indispensable condiment, put ginger slices and pork together to chop, can let the ginger juice infiltrate into the meat, so that it can play a fishy effect, after the pork filling is chopped in a clean basin, add a little salt, beat in an egg pepper, oyster sauce, and then start to stir, and when stirring, be sure to stir in a clockwise direction until the meat filling is strong. The next thing to do is to prepare an appropriate amount of peppercorns, clean them with water first, put them in a small bowl, add a little water, soak them in peppercorns for 25 minutes, pour this peppercorn water into the meat filling after soaking, and generally stir while pouring flowers and watering, which can not only make the dumpling filling fully absorb the juice, but also play a role in removing the fish, so that the taste of the adjusted dumpling filling will be more tender.

In this way, the dumpling filling is almost there, and then cover it with plastic wrap and put it in the refrigerator to refrigerate, and then take it out after an hour, you can wrap the dumplings, and the dumplings can be put into the pot after all the dumplings are wrapped.

As the saying goes, "Dumplings are delicious, but they are comfortable", dumplings, everyone likes to eat, should be the most common food for our people.

During the New Year's holidays, there are happy events at home, holidays and weekends, relatives and friends gather, have a meal of dumplings, roll up their sleeves, make dumplings together, cook a big pot, steaming, simple, delicious and happy.

My child goes to school early and doesn't know what to eat for breakfast every day? Wrap some dumplings and freeze them, and you don't have to worry about breakfast for a week.

The dumplings sold in the supermarket are expensive, and they are not at ease, so our dumplings are all wrapped by ourselves, which are much more delicious than those sold, and they are particularly delicious!

Whether dumplings are good or not, the key is to adjust the filling.

So, how should the dumpling filling be adjusted? Teach you a universal recipe for meat filling, everyone learns to make it, a bite full of fresh juice, delicious to burst!

There are many kinds of dumpling fillings, and my son likes to eat meat filling, so I am the best at mixing meat filling!

Eat radish in winter and ginger in summer, and now the radish is smart, tender and delicious, delicious, and it is good for the body to eat often.

However, many children don't like to eat turnips, and my son doesn't usually eat them. Therefore, I often secretly wrap radishes in dumplings, and he never dislikes them, on the contrary, he likes them very much!

This is the radish fresh meat dumplings made last night, from the beginning of the dumplings, until before going to bed, my son has repeatedly asked and confirmed, I must eat dumplings for breakfast today, haha, I haven't done it for a long time, I'm a little hungry!

The dumplings made by themselves, all of them are thin and filling, real materials, one top two, my son ate 20 for breakfast, saying that they are very delicious, so delicious!

Our dumpling skin was bought, and for the first time I found that the dumpling skin sold downstairs was very soft, just like the skin I rolled out, which was very good.

Let's talk about how to mix the filling.

There is a lot of water in the radish, and if you adjust the filling directly, it will make the filling water; If you squeeze out the water inside, the fresh juice in it will be wasted, which is a pity, and the flavor of the mixed meat filling will be much inferior.

So, after chopping the radish, add salt, squeeze it with your hands a few times, don't pour out the oozing water, and then beat them all into the minced meat, so that you can have the best of both worlds!

Fresh meat should be fat and lean, use a meat grinder to beat it slightly, the time is as short as possible, not too bad, a few seconds is enough. If it's a squeeze meat grinder, just shake it out.

Add salt, cooking wine, light soy sauce, dark soy sauce, and black pepper to the minced meat, stir constantly in one direction, and add the radish juice that has just oozing out while stirring, a small amount of many times, so that the minced meat can absorb as much water as possible.

The pork radish and green onion are very delicious, chop the pork belly, fry the meat filling in a hot pan, boil the radish in water, remove the water, chop and stir-fry with the pork, and finally add the green onion, add the light soy sauce and stir with oil.

1.Wash the celery, chop it with the green onions, mix well with 1 teaspoon of salt and marinate for half an hour. We like to eat lighter, if we like to eat meat, we can put less vegetables and more meat, this is not quantitative, according to personal taste.

2.When the water is salted, cover the gauze to squeeze out the water and filter it out.

3.Put the meat filling on the celery filling, put pepper powder and ginger powder on the surface, boil the oil in the wok, pour it on the pepper powder, the pepper powder is blanched, and the meat filling is also easier to stir, and then put in light soy sauce and salt to taste, and stir in a circle with chopsticks until it is stirred.

If the meat is filled, the meat can not be chopped too finely, so there is no meat fragrance, add green onion and ginger, you can put a little bean paste if you can eat spicy, and then beat an egg, so that the filling will not be too chai, add salt, a little chicken essence, a little sugar, soy sauce oyster sauce, and finally put a little pepper Zeng Xiang.

1. Prepare 3 tablespoons of soy sauce, 3 tablespoons of oyster sauce, 2 tablespoons of light soy sauce, 3 tablespoons of cooking wine, salt and a little five-spice powder, and marinate these seasonings and pork for 20 minutes.

2. Dice carrots, celery, fungus and shiitake mushrooms for later use.

3. Put the vegetables and meat together, then add an egg white and stir well.

4. In this way, the dumpling filling is ready.

If you have leeks, be sure to dry the leeks, then put in eggs, then put in pepper and pepper powder, if you don't know how to spice, you can buy ready-made dumpling ingredients.

"Dumplings" Big meat and big fish can't be eaten every day.

Tender, juicy and delicious dumplings.