The practice of zucchini egg dumpling filling, the practice of zucchini mushroom egg dumpling fillin

The day before yesterday, the child saw the ** of the potsticker on the mobile phone and yelled to eat. I went to the supermarket in the morning and bought fresh zucchini and came back to make potstickers for him.

The bottom surface of the potsticker is dark yellow, crispy, the dough is soft and tough, and the filling is fragrant.

Zucchini is a kind of fruit and vegetable rich in vitamins and high in calcium, and combined with the nutrition of eggs, it is simple to make and has a unique taste.

There is also such a legend about potstickers:

It is rumored that on the first day of the first month of the third spring of Jianlong in the Northern Song Dynasty, because the funeral of the Queen Mother had just ended, Song Taizu was not congratulated by hundreds of officials to celebrate the New Year, and he did not think about tea and rice. In the afternoon, I walked alone in the courtyard, and suddenly a fragrance wafted in, and I felt relaxed and happy, so I looked for the aroma and walked to the imperial dining room, but I saw that the imperial kitchen was putting the leftover dumplings that had not been cooked in the iron pot and fried them, and I didn't dare to come out when I saw Taizu coming in.

Taizu aroused his appetite at this time, so he asked the imperial kitchen shovel to taste a few times, this taste didn't matter, he felt that it was crispy and soft, and it was delicious, so he ate it in a row.

Four, five. After asking what the name was, the imperial chef couldn't answer for a while, Taizu looked at the dumplings fried in an iron pot and said casually, then call it a potsticker.

Later, this potsticker was passed from the palace to the people, and after continuous research and improvement by generations of chefs, it finally became today's potsticker.

Share the practice of [zucchini egg vegetarian potstickers]:

Ingredients: 2 zucchini, 2 eggs, dumpling wrappers.

Seasoning: salt, pepper, cooking oil.

Step 1: Peel the zucchini, rub into a shredded area, add salt and pepper and marinate for 15 minutes.

Marinating can bring the zucchini out of the water, so that when you fry it, the inset will not come out of the water.

Step 2: Put oil in the pan, after the oil temperature rises, add the egg mixture, and quickly break up after setting.

Step 3: Dry the zucchini by hand and squeeze it into a ball.

Step 4: Mix the eggs with the zucchini and season with salt and pepper.

Step 5: Put the filling in the middle of the dumpling wrapper, apply some water to the edge of one side of the wrapper, and pinch it up and down!

Step 6: Brush the pan with oil and put the wrapped potstickers together neatly, leaving only a little space in the middle.

Fry on low heat for 1 minute, you can cover and fry faster.

Step 7: Mix the flour and water in a ratio of 1:12, stir well, and pour over the pan.

Cover again and continue to fry for 1-2 minutes. Ice flowers appear at the bottom of the pot, and it can be taken out of the pot after it is formed.

Sprinkle with chopped green onions and black sesame seeds, and the vegetarian stuffed zucchini egg potstickers are ready, much faster than making dumplings, and with the sauce, not to mention how delicious!

2.The potstickers are placed neatly one by one.

3.Powder water should also be poured over the gaps of the potstickers, so that the potstickers are all sticky together.

The preparation of zucchini egg dumpling filling is as follows:

1.Ingredients: 2 zucchini, 1 carrot, 1 vermicelli, 5 eggs, 50 grams of shrimp skin, 1 green onion, 20 grams of coriander, 100 grams of cooking oil, 10 grams of salt, 20 grams of light soy sauce, 15 grams of oyster sauce, 10 grams of sesame oil, about 3 grams of pepper, and an appropriate amount of dumpling skin.

2.After cleaning the zucchini and carrots, control the moisture, rub them into shreds with a grater, then put a little salt, grasp and mix evenly, and let stand for 20 minutes to marinate the excess water.

3.Beat the eggs into a bowl and stir clockwise, heat the oil, add a little more oil, pour the egg mixture into the pot along the edge of the pot after the oil is hot, quickly break up with chopsticks, fry and put it on a plate, let it cool for later use. In the pot, fry the shredded carrots in oil and put them on a plate for later use, then pour a little oil to stir-fry the shrimp skin that is cleaned and controlled to control the moisture until it is fragrant.

4.Drain the shredded zucchini pickled water, add spring onion foam, minced ginger, fried and cooled eggs, shrimp skin and carrots, and then chop the vermicelli soaked in advance, pour sesame oil and stir evenly and start seasoning, release soy sauce, oyster sauce, pepper, salt and add some cooking oil to mix evenly with your hands, and the zucchini egg dumpling filling is ready.

5.You can make dumpling wrappers by yourself, or you can buy ready-made dumpling wrappers and start making dumplings.

6.Boil a pot of boiling water, add an appropriate amount of salt after the water boils, put the dumplings in and cook, cook until the dumplings are all floating, and they are cooked, because the vegetarian dumplings are very cooked, take out the water control and put it on the plate, with a bowl of your favorite sauce, you can eat it while it is hot!

Precautions: After the zucchini is shredded, it must be salted with salt to remove the water, otherwise there will be a lot of soup after mixing it into a filling, and it is not easy to wrap dumplings.

The method of zucchini egg dumpling filling, the key is the way the zucchini is handled, most people blanch the zucchini with hot water, so that the umami of the zucchini is blanched, the correct method is to chop the zucchini and wring out the water with a cloth, and use the water wrung out of the zucchini to wrap the dumplings live, so that the zucchini egg filled dumplings are the best way.

Preparation of zucchini egg-stuffed dumplings. Rub the zucchini into a shredded strip and dry it with salt and less water. Grilled eggs, fried, crushed oyster sauce, salt, chicken essence. You can also cut some diced lean meat and put it inside. In this way, the filling is more delicious.

How to fill zucchini mushroom egg dumplings: chop the zucchini, put in salt and marinate for 20 minutes, squeeze out the water from the pickled zucchini, wash the mushrooms, blanch, chop them, and put them in the squeezed zucchini.

The eggs are scrambled, shoveled and broken during the frying process, the crushed eggs are put into the zucchini and shiitake mushrooms, and the salt and hot oil are added to mix into the filling.

Zucchini, whether stir-fried, raw, or made into cakes, zucchini decorates the table with a touch of green. Although the color of zucchini is light and elegant, if you accidentally pick a stale zucchini, it will greatly affect the taste of the dish.

How can you tell if it's fresh?

1.Look at the crust. It is recommended to choose zucchini with smooth skin and no scars. Zucchini with scars on the skin or rotten skin does not taste very good.

2.Weigh the weight. It is recommended to choose a relatively heavy zucchini, which is rich in flesh and nutritious. Zucchini with a lighter portion is generally very long-lasting, with little nutrients and no water.

3.Feel the surface. When choosing, you should pay attention to the surface of the zucchini. Fresh zucchini has a layer of small burrs on the surface, and the smooth and thornless surface indicates that it has been stored for a longer time.

4.Pick the shape. It is advisable to choose a medium-sized, straighter zucchini, which is the right type of zucchini to grow. Zucchini that is too fat or very large does not have the fragrance and sweet taste of zucchini, so it is not recommended to choose.

5.Distinguish colors. The whole color of fresh zucchini is bright and full, and the light green zucchini is the best.

Pro, the practice of mushroom egg dumpling filling: 1Cut the prepared shiitake mushrooms into small cubes and beat the eggs and set aside.

2.Heat the oil, pour in the beaten eggs, and fry until raw.

3.Prepare an empty bowl and add the scrambled eggs and diced diced shiitake mushrooms.

4.Add a spoonful of minced ginger, a spoonful of soy sauce, a spoonful of cooking wine, a spoonful of sesame oil and salt to taste.

5.Stir continuously with chopsticks in one direction and stir well.

In this way, the nutritious and delicious shiitake mushroom dumpling filling is ready.

The main ingredients of zucchini egg-stuffed dumplings are zucchini, eggs, etc., the dish is simple to make, delicious, suitable for all ages, and is a nutritious home-cooked dish. Precautions: When cooking dumplings, it is better to use soup. Vegetable noodles are easy to cook and cannot be cooked for a long time.

Seaweed, coriander, and sesame oil can be added to the soup.

Ingredient list: Eggs: 4, Green Pepper: 1, Zucchini: 1, Oil: Appropriate amount of Sichuan pepper powder: Appropriate amount, Green onion: Appropriate amount, Ginger: Appropriate amount, Sea rice: Appropriate amount.

Cooking steps: 1. Prepare the filling ingredients.

2. Wash and shred the zucchini.

3. Marinate the zucchini shreds with salt for a while to remove the water, and 4. Squeeze out the water with gauze for the zucchini shreds.

5. Squeeze out the water from the gourd shreds with a knife and cut them into small pieces to squeeze out the water again, and set aside to mix the filling.

6. Break the eggs and stir well.

7. Stir-fry the stirred eggs in a hot pan with oil and stir into pieces.

8. Stir-fry the sea rice until fragrant.

9. Dice the green pepper, mince the green onion and ginger, and prepare all the ingredients for the filling10. Pour an appropriate amount of cooked oil, pepper powder, refined salt, and minced green onion and ginger into the ingredients for the filling.

Do not cook zucchini too badly to avoid nutrient loss.

5 How to adjust the filling of zucchini egg dumplings Pay attention to these details, the taste is extraordinarily fresh, fragrant and refreshing.

Ingredients: Zucchini 1000g

Excipients: 4 eggs, appropriate amount of shrimp skin, appropriate amount of green onion, appropriate amount of five-spice powder, appropriate amount of salt, appropriate amount of oil, appropriate amount of monosodium glutamate, appropriate amount of vermicelli.

1. Add warm water to the flour, add it little by little, beat the flour into a snowflake-shaped flocculent by hand, and then knead the flour flocculent into a ball of covered wet cloth and wake up for half an hour, knead it smooth.

2. Wash the zucchini, eggs, flour and vermicelli soaked in water and prepare for later use.

3. Rub the zucchini and marinate for 10 minutes to remove moisture.

4. Beat the eggs, fry the eggs, add the chopped green onion and shrimp skin.

5. Put all the above ingredients together, add salt, monosodium glutamate, and five-spice powder and stir well.

6. Knead the dough into slender strips, knead the agent, then roll out the skin and wrap the filling. Make a small bowl with your left hand and pinch the sides of the dumplings with your right hand.

7. Wrapped dumplings.

8. Put some salt in the pot when cooking dumplings to prevent the dumplings from sticking together.

9. After the water boils, add a small bowl of cold water, after boiling again, you can see that the dumplings have surfaced, turn off the heat, and use a colander to remove the dumplings.

Ingredients: 400g flour, 1 zucchini, 200g pork, 2 eggs.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of sesame oil, appropriate amount of soy sauce, appropriate amount of monosodium glutamate.

Preparation of zucchini egg meat stuffed dumplings.

1. Add warm water to the flour and form a dough and set aside.

2. Fry the eggs in the pan and crush them for later use.

3. Wash the zucchini.

4. Cut into small cubes, which requires patience.

5. Stir in soy sauce, cooked peanut oil, salt, sesame oil, monosodium glutamate and chopped green onion for the meat filling.

6. Pour in the chopped eggs and diced zucchini.

7. Stir well.

8. Knead the dough and cut it into equal portions.

9. Roll out into dumpling wrappers.

10. Put the filling.

11. Wrap up.

12. Boil water in a pot, add the dumplings and cover; Bring to a boil over high heat and pour in cold water; Bring to a boil again and pour cold water over it; Do this three times until the dumplings are all floating, and then serve in a bowl.

13. You can eat it.

1. Zucchini egg dumpling filling method 1.

1) Ingredients preparation: zucchini, wheat flour, eggs, green onions, thirteen spices, pepper, condiments.

2) Add an appropriate amount of warm water to the flour, mix together, knead into a dough, then cover with a damp cloth and let rise for a while.

3) Wash the zucchini, remove the seeds, cut into thin strips, add a pinch of salt and marinate slightly.

4) Squeeze out the water from the marinated zucchini by hand and drain. Finely chop the green onion and set aside.

5) Heat oil in a pan, beat in the eggs and beat them with a spatula.

6) Shredded zucchini, chopped eggs, chopped green onion, salt, chicken essence, thirteen spices, pepper, sesame oil, and mix well to form a filling chain.

7) Divide the awakened noodles into evenly sized and filial piety agents, roll out the thick and thin skin, wrap them in the filling, and wrap them into dumplings.

8) Heat oil in a pan, add the dumplings, and fry over low heat for about 8 minutes.

2. Zucchini egg dumpling filling method 2.

1) Ingredients preparation: zucchini, eggs, flour, thirteen spices, condiments.

2) Sprinkle some salt in the flour, add boiling water and dough, and then put it in a small basin to let it rise for half an hour.

3) Shred the zucchini and put it in a container for later use.

4) Crack the eggs into a bowl, beat them and mix with an appropriate amount of salt.

5) Heat oil in a pan, add egg mixture, or add salt to taste.

6) Put the scrambled eggs and shredded zucchini together, chop them on a cutting board and mix well.

7) Add thirteen spices and sesame oil to the zucchini egg shreds and mix well.

8) Divide the awakened flour into evenly sized agents, roll them into round skins, wrap them in the filling, and wrap them into dumplings.

9) Put the wrapped dumplings in the steamer for about 15 minutes.

3. Zucchini egg dumpling filling method three.

1) Ingredients: zucchini, eggs, dried shrimp, oil, chopped green onions, garlic, condiments.

2) Wash and shred the zucchini, add an appropriate amount of salt, marinate for 10 minutes, squeeze out the water and set aside.

3) Soak the dried shrimp in water for a quarter of an hour.

4) Heat oil in a pan, beat in the eggs to make an omelette, add chopped green onions, and set aside.

5) Finely chop the dried shrimp and garlic, then put the ingredients prepared on top together, add salt and sugar and mix well.

As a classic Chinese traditional delicacy, dumplings are loved by many people. Zucchini egg dumpling filling is a relatively new and appetizing dumpling flavor. It not only loses the unique noisy charm of the tradition, but also is lighter and healthier, which is an ideal choice for modern people's diet.

The first step in making zucchini egg dumpling filling is the selection of ingredients. First of all, you need to prepare gourds, eggs, pork, chicken breast, ginger and other materials. Pork and chicken should be cut into fine minced meat, add egg juice, starch, salt, umami and other ingredients and mix well.

Zucchini, on the other hand, needs to scrape off the green skin on the surface, dig out the middle pulp, cut the shaved zucchini into small pieces, and put it in a hot oil pan to stir-fry. Finally, stir-fry the zucchini and other meat ingredients well.

After making the dumpling filling, you also need to buy high-quality dumpling wrappers. You can make your own or buy ready-made dumpling wrappers and wrap the filling into the wrapper before shaking. When eating, put the dumplings in boiling water and cook them, then remove them, and add hail seasonings such as vinegar and garlic paste.

As a delicacy, zucchini egg dumpling filling is not only healthy and delicious, but also full of our respect for traditional culture and experimentation with the tastes of the new generation.