Cucumber, egg, fungus, carrot, vermicelli, dumplings filling

1. Absolutely.

2. How to make carrot fungus vermicelli dumplings:

Ingredients: 500g wheat flour, 300g carrots, 50g fungus, three eggs;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger;

Steps: 1) Take an appropriate amount of flour, add water, stir with chopsticks, when there is only a little dry noodles left, mix the dough with your hands, and let the dough rise for 10 minutes.

2) Black fungus and vermicelli, soak them in boiling water. Wash it twice more times to remove impurities, such as sand, etc., and then cut into cubes; Wash the carrots and cut them into cubes; Eggs, add a pinch of salt and sugar, fry them and cut them into small pieces.

3) Prepare ginger and garlic and stir-fry the filling.

4) Add an appropriate amount of vegetable oil, add when the oil is hot, and stir-fry ginger and garlic until fragrant. Then add diced carrots and fungus vermicelli respectively, stir-fry for two or three minutes, and then add eggs. Remove from heat. Add salt to taste.

5) Roll the dough into long strips and cut into uniform sizes.

6) Flatten the agent and roll out into dumpling wrappers.

7) Place the fried stuffing on the dumpling wrapper, squeeze the edges, and wrap the dumplings in rows.

8) When the pot is boiling, add the dumplings. Add cold water three times and wait for three times to boil. Remove from the pan.

Material. 1 bean sausage, 1 black fungus, 3 tbsp minced bean sprouts, 3 tbsp minced coriander, 1 tsp salt, 1 3 tbsp soy sauce, 1 3 tbsp sugar, 1 tbsp white pepper, 2 tsp ground cinnamon, 1 tbsp sesame oil, 2 3 tbsp white powder. Method.

Wash and drain the bean intestines and cut them into fine cubes; Wash the black fungus and cut it into fine pieces for later use.

Put the bean intestines, black fungus, bean sprouts, and coriander into a container and stir slightly, then add seasonings and stir well.

No. Cook the shrimp and carrots in water and chop them into traps.

Preparation of shrimp and carrot dumpling filling:

1. Ingredients: 1 kg of shrimp (chopped into shrimp puree), 2 carrots (shredded), half a kg of pork filling, chopped green onion and ginger into foam, light soy sauce, sesame oil, salt, shrimp and pork filling ratio is 2:1.

2. Chop the shrimp into shrimp puree, and chop the shrimp meat with the back of the knife will be more chewy;

3. Rub the carrots and stir-fry them in oil until they are soft;

4. Stir all the ingredients together, add sesame oil (you can also put some freshly squeezed pepper oil), light soy sauce and salt, and stir well;

5. Pay attention to the use of warm water, add water little by little, and add some noodles if the water is sticky. Stir clockwise to allow the dough and water to mix, then knead the dough and let it rest for a while (about 30 minutes).

6. The awakened noodles can be used now, first roll out the noodles into a large piece, be careful not to be too thick, use a biscuit film cutter to cut into round slices, if not, you can find a bottle cap. (Wrapped dumplings can be partially frozen).

7. Put water in the pot, put the dumplings after the water boils, and cook until they float.

Carrots have vitamin A, can also benefit the liver and eyes, are good for the eyes, strong water absorption, laxative and anti-cancer, and enhance immunity, shrimp because it is light and refreshing, easy to digest, suitable for all ages.

Step 1: 400 grams of flour, appropriate amount of chopped carrots, 4 eggs, appropriate amount of shrimp, appropriate amount of dried fungus, a little ginger, and appropriate amount of green onions.

Step 2: Start mixing noodles. Slowly pour an appropriate amount of warm water into the flour and mix it into a slightly harder dough. Next, cover with plastic wrap and let stand for 1 hour. (The dough must be left to rest for a long time to make the dumpling skin taste good.) ）

Step 3: Soak the fungus in warm water, clean it and chop it.

Step 4: Add 1 tablespoon of salt to the chopped fungus and carrots, mix well and marinate for 10 minutes.

Step 5: Marinate and drain the water.

Step 6: Beat the eggs. You can add 20 ml of water to the egg mixture, so that the scrambled eggs are more tender.

Step 7: Pour an appropriate amount of oil into the pan, pour the egg mixture into the pan after the oil is hot, fry until the eggs are solidified, then quickly break up, and then let cool for later use.

Step 8: Stir together the eggs, minced ginger, chopped green onion, shrimp and chopped carrots, then add 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, a pinch of salt and a pinch of chicken essence to taste.

Step 9: Pour an appropriate amount of oil into the pot and heat it, then add a few peppercorns to fry the fragrance, then remove the peppercorns and pour the hot oil into the filling.

Step 10: Pour a little sesame oil into the filling, then mix well and the dumpling filling is ready.

Step 11: Remove the dough from the basin and knead it on a panel until the surface is smooth.

Step 12: Roll the dough into long strips.

Step 13: Cut the dough into evenly sized pieces.

Step 14: Flatten the sliced dough. (This makes it easier to roll the skin later.) ）

Step 15: Roll out the dough into a dumpling wrapper with thin edges and a slightly thicker middle.

Step 16: Take an appropriate amount of filling and put it on the dumpling wrapper.

Step 17: Pinch the dumplings tightly. Wrapped dumplings.

Step 18: Cook the dumplings. Bring half a pot of water to a boil, put the dumplings in the pot, and add a spoonful of salt (salt will prevent the dumplings from sticking). While cooking the dumplings, you can close the lid of the pot until the dumplings are ripe.

Step 10: Remove and serve.

Say a few more words. To make this filling, it is best to choose a more tender cabbage, which is heavier in your hand, the dish looks fresh, and there are more green parts in the leaves, so the filling will be more delicious.

【Ingredients required】

Ingredients: eggs, fungus, vermicelli, ingredients: carrots, long vegetables, salt, oyster sauce, chicken essence, Sichuan pepper powder, sesame oil, dumpling skin.

Specific method] 1. First prepare the required ingredients, 1 carrot is shredded and minced, 1 handful of long-term vegetables are washed and dried, minced, 4 eggs are scrambled into small pieces and cooled, and 1 handful of fungus is soaked and chopped.

2. The processing of vermicelli is relatively unique, usually when making stuffing and putting vermicelli, most of the practices are to soak the vermicelli and chop it. I won't do it today, and I'll share a particularly fragrant practice. The vermicelli is about 40g and is cut into short segments, and the drier vermicelli can be smashed directly into small segments.

3. Put a little more cooking oil in the pot, put the vermicelli in the hot oil, fry until the vermicelli is completely expanded and turn white, remove the oil. Smash it again with a rolling pin.

4. When all the ingredients are ready, put them in a basin.

5. Add salt, oyster sauce, chicken essence, pepper powder, sesame oil, stir well, and the filling is ready.

6. I bought the dumpling wrapper, put the filling, and wrap it into the shape I liked. You can also mix the noodles yourself, you can mix the noodles before preparing the ingredients, add about 260ml to 270ml of water to 500g of flour, knead it into a smooth dough with moderate hardness and softness, and then cut the dumpling agent and roll out the dumpling skin.

7. After the dumplings are wrapped, they can be steamed, boiled, fried, and fried, all of which are very delicious. Today I made steamed dumplings, the dumplings are placed on the steaming drawer, boiled in a pot with water, and steamed for 10 minutes on high heat.

8. The steamed dumplings made in this way are thin and filling, crystal clear, fresh and tender filling, and the ingredients are balanced, the nutrition is very comprehensive, and it tastes really super delicious, better than meat dumplings.

1 Prepare a carrot washed, shredded, and cut short.

2 Prepare 150g vermicelli and soak them in water for later use.

3 Cut the soaked vermicelli into short strips.

4 Prepare 50 grams of fungus and soak it in water.

5 Chop up the soaked fungus

6 Finely chop the green onion and ginger.

7 Beat the eggs in a bowl and add a little water and salt and stir well.

8 Heat the peanut oil in a wok and stir-fry the egg mixture with chopsticks to pieces.

9 Pour in minced green onion and ginger and shredded carrots and stir-fry, turn off the heat, pour in chopped vermicelli, chopped fungus, thirteen spices, salt, chili oil, and sesame oil to taste.

Cucumber, black fungus, shrimp skin, eggs, and carrots should be able to make dumplings together, cucumbers, black fungus, shrimp skin, eggs, and carrots should be eaten together to make dumplings, which is both nutritious and delicious, and it is also a kind of health, so you should feel free to eat.

Cucumbers and carrots have their own unique taste, if cucumber fungus shrimp skin eggs, such is a flavor of three fresh stuffed dumplings. Carrots, fungus, shrimp skin, and eggs are another flavor.

Of course, you can also mix them together to make dumplings, but the taste is more turbid, and it is just as delicious.

Of course. Chop cucumbers, black fungus, shrimp skin, carrots, and eggs after they are scrambled and mix together to make dumpling filling, which is nutritious.

Cucumbers, black fungus, shrimp skin, eggs, and carrots can be used to make dumplings together. I also added vermicelli to it, and the dumplings I made like this are also delicious.

Cucumbers, black fungus, shrimp skin, eggs, and carrots can be used to make dumplings together. They are very nutritious together, and the colors of these ingredients are also very bright, which makes people very appetizing when they look at them.

This is a very nutritious dumpling filling, the filling is delicious and nutritious, and it is no problem to make dumplings.

Yes. These dishes are light and fragrant with filling, which is a very good combination.

These ingredients can be made into dumplings together, and you can do without cucumbers, well, cucumbers have a lot of moisture.

These foods can be made into dumplings together, which is more nutritious.

There is no problem with these making dumplings together.

Yes, it's best not to put cucumbers, but to put some ru.

These should be able to make dumplings together. The main components of cucumber, black fungus and carrot are carbohydrates, vitamins and minerals, etc., and the main components of shrimp skin and eggs are animal protein and fat, which should not conflict. However, it should also be noted that the black fungus soaking time should not be too long, generally a few hours, if the soaking is more than a day, the bacteria will multiply rapidly, and eating it will cause poisoning, light vomiting and diarrhea, and heavy will be life-threatening.

There will also be people who are allergic to shrimp or eggs, ** rash and itching, so try not to eat it in this case. Also, if you chop the dumpling filling, the cucumber water content is too large, and it is easy to make the dumpling filling too bad, so it is recommended not to add cucumber and change to another vegetable.

One. Ingredients: carrots, fungus, green onions, Chinese cabbage, ginger, salt, soy sauce, thirteen spices, pork, forearms, Knorr soup.

Duration: 20 minutes.

Steps. 1.The meat is chopped into strips and chopped into filling, and the cabbage, fungus, and carrots are finely chopped. Sprinkle the cabbage with salt and sand out of the water and squeeze it dry. Stir-fry the chopped carrots in oil. Marinate the pork with soy sauce, sesame oil, chopped green onion and ginger, and a small amount of salt.

The soup is not opened and heated in hot water, so that it is easy to mix when mixing the filling after melting. Pour the minced meat, cabbage and fungus into the pot of fried carrots, add the thick soup treasure and stir well.

Two. 1.Prepare all the ingredients.

2.Rub the carrots into shreds, add a pinch of salt and marinate for a while.

3.Wash the chicken breasts and chop them with chopped green onions.

4.Put the minced chicken in a bowl, add the seasoning and mix well.

5.The black fungus is chopped.

6.Squeeze out the marinated carrots and chop them up.

7.Wok until the oil is hot, pour in the carrots and fry until fragrant, and turn off the heat.

8.Cool a little, and stir the carrots, fungus and chicken filling together.

9.Take a dumpling wrapper and wrap it in carrot filling.

10.Kneaded into dumplings.

11.Wrap them all in turn.

12.Put the dumplings in a steamer, put boiling water in a pot and steam over high heat for 10 minutes.

Carrots, fungus, and vermicelli can be made together to prepare dumplings for silly high filling. The specific method is as follows, first prepare the ingredients: carrots, potatoes, fungus, dried shrimp, vermicelli, flour, yeast, salt, pepper powder, green onions, oil.

1. Wash, peel and shred carrots, peel and shred potatoes, soak and chop fungus, wash dried shrimps, wash and chop green onions.

2. Remove from the pan and pour oil, put all the cut ingredients into the pan and fry until fragrant, then put out and set aside.

3. Put the flour and yeast into the bread machine, add an appropriate amount of water and form a dough, then cover with plastic wrap and let it rise for 10 minutes.

4. After the dough is rising, knead it into long strips, then cut it into small pieces, and then roll it into a round dumpling skin.

5. Take a dumpling wrapper, put an appropriate amount of filling, wrap it into dumplings, and then wrap all the dumplings one by one.

Ingredients: 300 grams of carrots.

Seasoning: appropriate amount of salt, appropriate amount of blended oil, 4 eggs, appropriate amount of black fungus, appropriate amount of five-spice powder, appropriate amount of cabbage, appropriate amount of flour.

Steps: 1. Peel and rub the carrots into fine shreds and chop.

2. Soak the fungus and wash it and chop it up.

3. Beat the eggs, pour them into the pan and stir-fry, turn off the heat and add chopped green onions and stir-fry well. Skillful belt.

4. Then put oil in the pan, fry the shredded carrots until the oil is hot, and set aside.

5. Put the fried carrots into diced eggs and fungus, add an appropriate amount of minced greens, salt, and five-spice powder, mix well and the filling is ready.

6. Add warm water to the flour little by little, beat the flour into a snowflake-like floc by hand, and then knead the flour wadding into a ball with a damp cloth and wake up for half an hour, and knead it smooth.

7. Knead the dough into a uniform strip, and then use a knife to cut it into small dough of uniform size.

8. Roll out into dough.

9. Put an appropriate amount of filling on the dumpling skin.

10. Make a small bowl with your left hand, pinch the edge of the dumpling with your right hand, pinch it into small folds, and make the dumplings wider.

11. Put an appropriate amount of water in the pot, pour the dumplings into the water boiling, add a small bowl of cold water 3 times after the water boils, and after boiling again, you can see that the dumplings have surfaced, turn off the heat, and use a colander to take out the dumplings.