Are there any better dumplings? Send a few more.

3 half cabbage (you can also use celery, lotus root, white radish, shepherd's cabbage, etc. according to your preference), 4 ginger.

Seasoning: salt, soy sauce, sesame oil, stir-fried vegetable oil (some people like five-spice powder, it doesn't hurt to prepare).

From this point of view, the three immortals can be seen as a general number or reference. Freshness is an absolute sensation that is reflected in the raw materials in China. Three immortals, as the name suggests, because the ingredients that may reflect freshness fall into this category, and I remember the first time I mentioned Onde as a combination of fresh fish and fresh sheep.

While some of the fish and sheep are also delicious, the combination of the two is very tasty.

For example, "three fresh in paper packs", "three fresh soup", "three fresh steamed dumplings", for example, a disposable plate appeared on the famous Chinese menu, "three fresh (touch) duck gall", which is a typical old dish and is a highly technical plate. Bamboo shoots and fresh shiitake mushrooms. Place the meat in a boneless duck sachet, steam it dry in a drawer over high heat, remove it and place it on a plate, then mix it with the juice and pour it into the duck sachet.

The dish is fresh, soft, and refreshing. The so-called three fresh, that is, the combination of three ingredients, can be boiled (cooked three fresh), fried (fried three fresh), fried (fried three fresh), fresh, mixed (cold three fresh), stuffed (wonton three fresh), cooked (three fresh). Boiled (three boiled fresh food (three boiled fresh food, boiled three boiled fresh food), can also be called three seasons of food (fresh beans, amaran, etc.).

Trash stuffing is the three delicacies and the three delicacies of meat that vegetarians are divided into. The three vegetables refer to French garlic, eggs, and shrimp skin. Sometimes some fungi are added according to their taste; "Three fresh" refers to garlic, pork, and shrimp.

"Three fresh" is a common name for the catering industry. Garlic, like garlic, is usually divided into three fresh. The garlic filling is different for three fresh.

The garlic filling is different for these three dishes. Garlic filling and garlic filling are different in these three dishes. Fresh crustaceans filled with sea cucumbers.

The southeast and northwest have different views. There are eight treasures on the Manchu and Han banquets. Shaanxi has a kind of cooking three fresh, accounting for half of the eight treasures.

These are the three basic types: golden skin, meatballs, white meat (also known as high skin, fried meatballs, boiled meat), and Luxor. In addition to the third species, there are squid hair, sea cucumber, golden hook, and Zhu Yao.

Cooperate with the third child to bring the delicacy to the extreme, rich, delicious and fatty. Don't miss the "Buddha jumping over the wall". Habits of life and local characteristics.

It is divided into three types of fresh vegetarian food and three types of fresh meat. The meat is mainly chicken, fish and shrimp, and the vegetarian meat is mainly vegetables.

The vegetarian three fresh are eggs, shrimp skin, and leeks, and the three fresh meat are pork, eggs, and shrimp, and the dumplings made are delicious.

The three fresh dumplings are divided into vegetarian three fresh and meat three fresh, the vegetarian three fresh are leeks, eggs, shrimp skin, and the meat three fresh are shrimp, eggs, leeks, and the dumplings with three fresh flavors are very delicious.

There are no fixed ingredients for the three umami dumplings, and the vegetarians like leeks, eggs, and fungus are mixed into fillings. Meat dumplings are generally large meat, leeks and shiitake mushrooms. It depends on personal preference.

It should be leek eggs and fungus, and there are also leek eggs and shrimp, because in the eyes of many people, shrimp is not considered meat.

The three freshness is mainly divided into meat three fresh and vegetarian three fresh. The three fresh meats are shrimp, pork, and leeks. The vegetarian three fresh are leeks, eggs, and shrimp skin.

The more classic is pork, shrimp and leeks, and then this is the three fresh stuffing of meat;The vegetarian three fresh fillings are eggs, sea rice and leeks.

The dumplings with three fresh fillings are delicious and nutritious, mainly meat prawns and leeks.

There is no authentic saying about the three fresh stuffed dumplings, which are generally divided into three fresh meat and three fresh vegetarian meat, and the three fresh meat are: shrimp, pork, and leeks. Vegetarian three fresh is:

Leeks, eggs, shrimp skin. In addition, there is also a kind of dumplings with three fresh fillings: pork, shrimp, and eggs are used to match the dumplings.

Sanxian dumplings are a kind of dumplings made by chopping and mixing a variety of ingredients to make a filling, and the flavor varies depending on the ingredients and customs. In the long process of its development, dumplings have many names, such as "prison pills", "flat food", "dumpling bait", "powder horns" and so on. During the Three Kingdoms period, it was called "crescent moon wonton", during the Northern and Southern Dynasties, it was called "wonton", in the Tang Dynasty, it was called "glaive-shaped wonton", in the Song Dynasty it became "slot", and in the Yuan Dynasty, it was called "flat food";In the Qing Dynasty, it was called "dumplings".

Hello, dear . The traditional three fresh fillings include meat (pork, shrimp, eggs) and vegetarian three fresh (leeks, eggs, shrimp skin), but in fact, the three fresh nutrition of meat and vegetables is more balanced, the best meat and vegetable ratio can reach 1:1, and the meat is best three parts fat and seven points lean.

Do you know what are the three "three fresh" of Sanxian dumplings?After reading it, the knowledge has risen.

This is not the same, generally speaking, the three fresh dumplings are divided into three fresh meat and three fresh vegetarian three fresh, generally there will be leeks in the three fresh, and there is no very clear formula for others, you can add your favorite personalized and delicious vegetables according to your own taste, such as horn gourd (Northeast name,) fresh mushrooms, of course, the fresher the vegetables, the better, and the better the taste.

There are usually big shrimp in the three fresh meats - that's all I know.

Hope you can find the most delicious three manifests.

There are some places where the leek, egg, and prawns are like this, but it's up to personal taste.

Three fresh filling: three fresh filling is the highest quality in the filling, due to different materials, can be divided into net three fresh, meat three fresh and half three fresh.

Net three fresh filling: usually made of three kinds of high-grade seafood raw materials (such as fresh shellfish, sea cucumber, shrimp), after processing, with good quality fresh vegetables, and adding condiments (the color or taste of the condiments should be light, so as to highlight the taste of seafood) and mix.

Meat Three Fresh Filling: It is made by using two high-grade seafood ingredients and one kind of meat (such as chicken, pork, etc.), chopped and mixed together, accompanied by seasonal vegetables, and mixed with condiments.

Bansan fresh filling: It is made of pork, leeks, eggs and sea rice as raw materials, according to the proportion of 60% pork and the other 40%, and mixed with condiments.

<> "Ingredients: 700g flour, 380g of water, 400g of leeks, 5 eggs, 1 handful of vermicelli, appropriate amount of shrimp, 1 spoon of oyster sauce, 2 spoons of soy sauce, 2g of Sichuan pepper powder, appropriate amount of salt, appropriate amount of cooking oil.

Method:1First mix the dough, the dough is a little harder than the steamed bread dough, and then cover and wake up for half an hour.

2.After the eggs are beaten and scrambled, the vermicelli is soaked in cold water until soft, blanched in a pot of boiling water for about 20 seconds, scooped up and chopped, the leeks are chopped, and the shrimp are finely chopped. 3.

Pour an appropriate amount of oil into the leeks and stir it to prevent water from coming out, and put all the ingredients together. 4.Add a spoonful of oyster sauce, two spoons of soy sauce, Sichuan pepper powder, an appropriate amount of salt, stir evenly and the filling is ready.

5.Knead the dough slightly until smooth, take a piece and knead the long strips, then cut it into small pieces, roll it out into a dumpling wrapper, and put it into the filling. 6.

Pinch in the middle first, then push the wrinkles and crumple in the middle on both sides, and a dumpling is good. Put the dumplings in the pot of boiling water, boil the pot for ten minutes, the filling is cooked, so it is very easy to cook.

Dumplings are one of the most commonly eaten foods in our north, and the whole family will gather around to make dumplings to eat during the New Year or festivals. Dumplings symbolize wealth and fortune, so every year during the Chinese New Year, a delicacy that northerners must make is to wrap dumplings! There are many kinds of fillings for dumplings, the most common ones are three fresh fillings, leek meat and cabbage tofu, and the best dumplings are now three fresh fillings.

Do you know which three fresh ones are referred to in the three fresh dumplings? Many friends can't figure it out, no wonder the dumplings are unpalatable and unsatisfying. In fact, the three fresh dumplings are divided into vegetarian three fresh and meat three fresh, and the vegetarian three fresh dumplings refer to leeks, eggs, fungus and shrimp skin.

And the meat and fresh dumplings refer to leeks, pork and shrimp! There are also seaside people who like to wrap mackerel in dumplings, which are also known as three fresh dumplings. How to make fresh dumplings delicious?

A lot of my friends won't do it. Next, I will share the filling method of three fresh dumplings with you, friends who like to eat dumplings, hurry up and follow me to learn it!

Ingredients: 500 grams of leeks, a small handful of fungus, four eggs, a small handful of shrimp skin, refined salt, cooking oil, oyster sauce.

Steps:1First of all, prepare a small handful of fungus and put it in warm water to soak it, and a small handful of shrimp skin is also placed in water to wash it. Then remove and drain for later use.

2.Wash 500 grams of leeks in clean water, and then put them in a grate to control the moisture. If you want to make leek dumplings without water, you must remember to dry the water on the surface of the leeks. In this way, it is not easy to get out of the water when cutting leeks in the later stage.

3.The fungus has been soaked, cut it into thin strips and then chop it into a bowl for later use. Beat four hen eggs into a bowl and add a pinch of fine salt to taste. Heat the oil in a wok and stir-fry the eggs directly until fragrant. Then put it on a cutting board and let it cool.

4.Cut the dried leeks into small pieces and put them in a large pot. Add the shrimp fungus and the cooled eggs, add 3 grams of refined salt, a spoonful of oyster sauce, a spoonful of thirteen spices, and a spoonful of cooking oil according to your taste. Just stir well with chopsticks.

Ingredients: 300 grams of pork belly, 28 shrimps, 300 grams of leeks, green onions, ginger, refined salt, oyster sauce, thirteen spices, cooking oil.

Steps: Chop the pork belly and put it in a large basin. Add green onion and ginger water to it three times and stir it well with chopsticks. Let the pork belly fully absorb the water from the green onion and ginger water. The meat stuffing wrapped in this way is not fishy or firewood.

2.After the meat filling is ready, add refined salt, oyster sauce, thirteen spices and cooking oil to it, and stir well with chopsticks again. After the boiled shrimp remove the shrimp threads, it is cut into small pieces. Put it directly with the minced meat and stir well.

3.Wash 300 grams of leeks and dry them dry. Place it on a cutting board and chop it. Put the chopped leeks directly in the meat filling and stir well.

Okay, the above is the correct preparation method for the two kinds of three-fresh stuffed dumplings. How about it, have you learned it as a kitchen novice? Friends who like to eat three fresh dumplings, hurry up and give it a try!

Sanxian stuffed dumplings are a general term, and if they are subdivided, they will be divided into half meat and three fresh, net three fresh, meat three fresh, vegetarian three fresh, etc.

1. Half three fresh stuffed dumplings.

Half three fresh stuffing is the most commonly eaten three fresh stuffed dumplings, which are mainly pork, leeks, and eggs. This kind of dumplings with three fresh fillings taste particularly fragrant, the taste is particularly oily after adding pork, and the leeks have a special fragrance, so this kind of dumpling filling usually makes more at home, which is a more popular taste. Because it has vegetables and meat dishes in it, it is called Bansan fresh stuffed dumplings.

2. Net three fresh stuffed dumplings.

The filling of Jingsan fresh dumplings is actually made with relatively high-end seafood as raw materials. Seafood is generally made of sea cucumbers, shrimp and fresh shellfish, and then they are minced and mixed with some spices and stirred together to close potatoes.

3. Meat dumplings with fresh filling.

Meat three fresh stuffed dumplings are actually made with seafood and meat. Generally, the dumplings filled with meat and fresh meat have pork or beef plus shrimp or crab meat, etc., so the dumplings with meat and fresh meat can be prepared with your favorite meat and your favorite seafood, and the dishes are not limited.

4. Vegetarian three fresh stuffed dumplings.

Vegetarian dumplings are mainly made of vegetarian vegetables, and are generally made of leeks, shiitake mushrooms and dried tofu.

Origin of dumplings:

In the long process of its development, dumplings have a variety of names, such as "prison pills", "flat food", "dumpling bait" and "powder horn" in ancient times. During the Three Kingdoms period, it was called "crescent moon wonton", during the Northern and Southern Dynasties, it was called "granular", in the Tang Dynasty, it was called "glaive-shaped wonton", in the Song Dynasty, it was called "slot", and in the Yuan Dynasty, it was called "flat food"; In the Qing Dynasty, it was called "dumplings". Dumplings originated in the Eastern Han Dynasty and were pioneered by the medical saint Zhang Zhongjing.

At that time, dumplings were used for medicinal purposes, and Zhang Zhongjing used dough to wrap some sedan shirts to dispel cold medicinal herbs to treat diseases (mutton, pepper, etc.).

During the Qing Dynasty, dumplings were generally wrapped before the evening of the Chinese New Year's Eve (now 23 o'clock in the evening), and eaten until midnight, which was the beginning of the first day of the first lunar month. On New Year's Day, the food is the same, such as eating flat food, the name of the horn, taking the meaning of its new year.