How to make dumplings delicious, how to cook dumplings delicious

Ingredients: pork, Sichuan pepper, minced green onion and ginger, salt, light soy sauce, oyster sauce, sugar, pepper, cooked oil. Steps:

Step 1: Let's make pepper water first, add 400ml of water to the pot, 2g of peppercorns, turn to low heat and continue to cook for 3 minutes after boiling, our pepper water is ready, the amount of pepper water is adjusted according to the amount of meat filling, the ratio of meat filling and water is generally 3:1.

Step 2: Cut the pork into minced meat first, and then add minced green onion and ginger to chop together, so that the flavor of green onion and ginger can be fully integrated into the meat filling, which is very fragrant.

Step 3: Put the minced meat filling into a basin, add the water of the pepper to the meat filling 3 times, stir fully each time, and then give the meat filling enough time to absorb the water, stir in one direction until it feels hard to add the remaining water, do not add it all at once, it must be divided into 3 times, otherwise the meat filling can not absorb so much water at a time, it is easy to become diarrheal, and it is not delicious.

Step 4: Add all the pepper water to the meat filling and stir until the batter is stirred before starting to season, add an appropriate amount of salt, light soy sauce, oyster sauce, sugar and pepper, and stir in one direction. Oyster sauce and sugar are fresh, and pepper can remove the smell.

Step 5: Then you can add the side dishes, stir well along the opposite side, and finally add an appropriate amount of cooked oil and stir well to lock in the moisture, so that the dumpling filling is ready.

Because it is difficult to grasp the saltiness if you season first and then draw water, it may be light after adding water, so you must first draw water and then season. Cooking oil must be added last, so as to lock in the moisture in the meat filling, so that the adjusted dumpling filling is tender and juicy.

Dumpling wrappers can be eaten like this.

One bite at a time for such dumplings.

Teacher, my surname is Zhong, and I want to eat Zhong dumplings ......

According to personal taste. I also put dried chili peppers in the dumplings, but they are cut and crushed, not very spicy. The food is all fragrant. Ha ha.

The most important thing about dumplings is the dumpling filling inside. Then you can take a little spice and dip it for them, and it will be very delicious.

Take the frozen dumplings out of the refrigerator, you don't need to thaw them or you can put them in boiling water to boil, if we thaw them first, the skin will be wet, so it will be very easy to stick and break. We just boiled the water. Then we put in some salt and oil, and then we put in the dumplings, and we use chopsticks to stick to the bottom of the pot and stir so that the dumplings don't pile up.

Wait until it has been boiled for a while and then stir again, so that the dumplings that will stick will automatically separate, and if the oil in the water will not stick together. If we want to make the flour tough, we can add some salt to the pot first.

Speaking of quick-frozen dumplings, we all know that it is not easy to cook when the skin is wrinkled, and the following is to teach you how to cook quick-frozen dumplings.

One is to boil three waters. We can put dumplings in cold water, and then boil them over medium heat, this step is very important, in this process must be to use the back of the spoon against the edge of the pot, gently stirring in a clockwise direction, so that the dumplings are always in a state of rotation, so that the dumplings will not stick together. Wait until the water is boiling, then cook for about 1 minute, then add a small bowl of cold water and continue to boil.

Wait until the water boils again, just don't stir. Wait until the water is boiling again, then add some small bowls of cold water and continue to boil. Then turn off the heat and you're ready to eat.

The whole process is to leave the pot open, and it is not covered.

The second is to boil the water first, the water should not be too little, otherwise it will stick to the bottom of the pot. When it is cooked and boiled, we can quickly put the dumplings in the pot and stir while preventing the water from sticking. When the water is boiling, add cold water.

Dumplings: When pouring water into the pot, add some salt to the water. When the water is boiling, the dumplings can be served.

When the dumplings just go into the pot, even if the water is boiling, because of the dumplings, the water will cool down immediately, so that the dumplings will sink to the bottom of the pot, and the dumplings will stick to each other, and they will rot and the dumpling filling will fall out, which is not good, at this time, we should use the north of the spoon to put it below the water surface, stir the water in the pot clockwise, so that the water rotates, so that the dumplings also move to leave the bottom of the pot and leave each other. When the water boils for the first time, the dumplings will float up, and you can rest assured that the dumplings will not rot and stick.

Boiling dumplings: It is necessary to boil over a large fire, and it is traditionally required that the water can be boiled three times to get out of the pot, but nowadays, people's living conditions are better, and eating dumplings are all meat filling, so it is necessary to increase the time and cannot be done according to the tradition. We use high heat, boil water, let the water boil for 1 minute, then put in two spoonfuls of cold water, then boil, boil the water for one minute, then put in two spoons of cold water, and so on and so on four times.

Only then can the dumplings be cooked.

If you add too much water in the middle, then wait for the water to boil and come out with some boiling water.

Mix the dumpling soup: When the dumplings are cooked, you should quickly add the green onion, ginger, minced garlic, shrimp, seaweed, MSG to the soup, and you can also add some soy sauce. Mix the dumpling broth.

Hello, I am glad that your question is answered as follows, 1. There should be more water to cook dumplings, and an appropriate amount of salt should be added to increase the boiling resistance of the dumpling skin. 2. Boil the water before putting the dumplings in the pot, stirring fully from time to time to prevent the dumplings from sticking to the pot. 3. Don't let the water boil too much, otherwise the dumplings are easy to break, you can add a little cold water after the water boils, and then add cold water after the water boils, and so on three times.

4. Observe the shape of the dumplings when cooking quick-frozen dumplings, the dumplings will slowly become soft after being cooked, if the dumplings float on the water surface and the dumpling skin is uneven, it means that the dumplings are cooked. 5. If the quick-frozen dumplings are frozen for too long, the moisture of the dumpling skin will evaporate, the dumplings are not easy to cook, and they will be a little sandwiched.

Take. 15 minutes.

Taste. Flavor.

Difficulty. Senior Chef.

Ingredients: Choy sum (to taste).

Excipients: salt (appropriate amount), dumplings (appropriate amount), edible oil (appropriate amount) 1Take your prepared dumplings out of the refrigerator.

2.Put water in a pot and bring to a boil over high heat, then add a little oil and salt.

3.Pour the dumplings into the pot, move them with chopsticks to prevent them from sticking, and then add some washed vegetables and cook them.

4.Serve the bowl and eat.

5.It's even more delicious when dipped in aged vinegar.

When boiling dumplings, put some vinegar in the water, which can prevent the dumplings from boiling, so putting some vinegar will prevent breakage, so it is also very appetizing to look at.

Dumplings are a very characteristic food of Chinese, especially during the Spring Festival, many areas in the south that do not eat dumplings gradually begin to eat dumplings. There are many ways to eat dumplings, and in addition to eating them directly, you can also eat soup dumplings, and if you have eaten this special way of eating, you will definitely be impressed. So, how do you cook soup dumplings deliciously?

Let's take a closer look.

1.Chop the meat. Squeeze out the water from the tofu, blanch the mung bean sprouts and squeeze out the water, chop the minced meat, tofu and mung bean sprouts together, add soybean oil, refined salt (5 grams), soy sauce 15 grams), minced green onions, pepper noodles and mix well to make dumpling filling.

Use 60 grams of water to mix the flour into a ball, after waking up, knead it into long strips, roll it into 12 agents, and wrap it into dumplings. Put the boiled broth in the pot, open the soup into the dumplings, remove it after cooking, add shredded beef, chili juice, sesame noodles, sesame oil, and pour in the original soup prepared with various seasonings.

2.Cut half of the pickles into small pieces; Finely chop the leeks. In a large bowl, add the pork, leeks, kimchi, cornstarch, sugar, sesame oil, light soy sauce and white pepper and mix well.

Take a little pork filling and wrap it on the dumpling wrapper. Bring a pot of water to a boil, add the Korean soybean paste, bonito essence and the remaining kimchi, and cook until the soybean paste dissolves. Bring another pot of water to a boil, add the dumplings and cook until they float and the filling is cooked through.

Scoop up the dumplings, add them to the kimchi soup base and cook for 5 minutes.

3.First of all, boil a pot of chicken and put the fish on the soup for later use. Wash and chop the pork, add a little sesame oil, rice wine, light soy sauce, salt, sugar, pepper and corn flour and stir until sticky.

Add the white radish, ginger, fungus and coriander, mix well and marinate for half an hour. Mix the flour with warm water and knead into a dough, cover with plastic wrap and let loose for 30 minutes. The loose dough is kneaded into strips, divided into small equal portions, and rolled into round slices.

Wrap the dumpling wrapper in the filling and press it tightly. Boil a pot of boiling water, add the dumplings and cook until the dumplings float, then remove. Put it in the prepared soup and serve with the blanched vegetables.

Ingredients: 250 grams of coriander, 150 grams of ground pork.

Excipients]: light soy sauce, cooking wine, salt, monosodium glutamate, sesame oil.

Method]: 1. Wash the coriander, drain the mud and chop it into minced pieces, mix in a little sesame oil and set aside.

2. Put the pork filling into a basin, add all the seasonings, and stir well.

3. Finally, add the chopped coriander and stir well.

Tips: 1. After the coriander is chopped, if there is a lot of water, you can use gauze to squeeze out the vegetable juice, and the vegetable juice can be left for filling.

2. The pork filling should be moderately fat and thin, preferably in the ratio of fat three and seven thin, and the cooked dumpling filling will be fragrant.

Watermelon rind dumpling filling.

Specific method]: Remove the flesh and skin of the watermelon, shave into fine shreds, put salt and marinate for 30 minutes, squeeze out the water, mix in green onions, ginger, salt, monosodium glutamate, sesame oil and other seasonings, and finally add shrimp (not too much), so that the dumpling filling is ready. The dumplings are crisp and refreshing, with just the right amount of sweet and salty.

The watermelon rind is finely chopped, and the previous method is roughly salted and mixed with meat filling (no different from the normal dumpling filling), and the resulting dumplings are particularly refreshing.

Fennel dumplings. Ingredients] 1. 1 portion of cold water dough (about 2 cups of flour) 2. 1 handful of fennel and 375 grams of pork filling.

Seasoning】 1 tbsp wine, 2 tbsp soy sauce, 1/2 tsp salt, 2 tbsp water, 4 tbsp sesame oil.

Method] 1. Divide the dough into small pieces and roll it into dumpling wrappers.

2. Wash the fennel, pick off the leaves and chop them, chop the meat filling finely, mix well with all the seasonings first, and then mix in the fennel to make the filling.

3. Wrap a little filling in each dumpling skin, knead it into dumplings, put it in boiling water and boil it until it floats, and after repeatedly lighting the water twice, you can take it out and eat.

Tomato egg dumpling filling.

Ingredients] is 300 grams of boiled eggs (scrambled) and 300 grams of tomatoes;

Seasoning] is 8 grams of green onion, 5 grams of ginger, 6 grams of salt, 5 grams of sugar, and 10 grams of sesame oil.

Method] 1. Put the eggs into the oil pan and stir-fry (to fry more tender).

2. Dice the tomatoes and remove the thinnest water, (leave the thick juice of the seeds).

3. Add seasoning and mix clockwise.

4. Wrap dumplings quickly to prevent too much juice from coming out.

Ingredients: 150 grams of shrimp, 150 grams of lean pork, 150 grams of fresh leeks.

Excipients]: appropriate amount of minced ginger, appropriate amount of condiments.

Method]: Cut the lean pork into cubes of about centimeters, add cooking wine and soy sauce and submerge for more than 20 minutes, cut the shrimp to the same size as the meat after the shrimp line, add a small amount of soy sauce and cooking wine and marinate for 20 minutes (dark soy sauce for meat and light soy sauce for shrimp). Finely chop the leeks, add minced ginger, salt, monosodium glutamate, a small amount of five-spice powder, an appropriate amount of peanut oil, a small amount of sesame oil, marinated meat and shrimp and stir well.

Tips for cooking dumplings.

1. After the dumplings are put into the pot, use a spatula to stick to the bottom of the pot to avoid the dumplings sticking to the bottom;

2. There is a saying: cover the lid and cook the skin, and remove the lid to cook the filling. So, at first, you have to cover the pot;

3. When boiling the filling, ask for three points of water. That is, after the pot is boiled, boil on low heat for about 1 minute, add a small bowl of water, turn it on again, cook for one minute, add a small bowl of water, and so on three times.