How to adjust the celery dumpling filling to taste good

<> many people like to eat celery dumplings, whether celery dumplings are good or not, the practice of celery filling is very important, let's take a look at the practice of celery dumpling filling.

The practice of celery trap dumplings.

Ingredients: pork, celery, chopped green onion, Sichuan pepper, monosodium glutamate.

Soy sauce, peanut oil.

Method: 1. Remove the celery, wash it, chop it, then put it in a container, add some salt, soak it for a while, about half an hour, the purpose is to remove the water from the celery.

2. Chop the pork, preferably pork belly, or half lean meat and half fatty meat, add peanut oil and soy sauce, stir it, and soak it for a while to let the meat taste.

3. Then prepare chopped green onions, Sichuan peppercorns, monosodium glutamate, and chicken essence.

Put it in the meat, and the salt is to be added last. This can be added with other seasonings depending on personal preference.

4. Dry the celery water, put it in the meat, and stir it together, so that the dumpling filling is done.

2. Marinate the pork first, so that the meat is easy to taste, and add water to make the soup overflow the lips and teeth when eating, which is very fragrant.

3. Blanch the celery first to remove the smell of celery.

4. Put salt at the end, because putting salt too early will make the pork taste like chewing gummy.

Contraindications to eating celery: celery is cool and smooth, and the spleen and stomach are cold.

Consume with caution. Patients with low blood pressure should use with caution. Chicken should be avoided with celery.

Adjust the dumpling filling to prevent nutrient loss.

When making dumplings, it is often necessary to squeeze out the water in the dumpling filling, which is both laborious and loses nutrients. If you use an appropriate amount of cooking oil.

Mix the chopped cabbage and other water-rich vegetable fillings, and then stir them with the flavorful meat filling, the vegetable filling is wrapped in oil, and it is not easy to get out of the water when mixed with salt.

Celery dumpling filling is the most common kind of dumpling filling, but there are many people who don't know how to do this kind of dumpling filling, because this kind of stuffing still needs to pay attention to some key points in the case, you need to add some raw pork and soy sauce in it, so that you can promote the dumpling filling to taste more diverse, not so simple, it is very pork to solve the level of need to pay more attention.

Celery dumplings are a specialty dish made with lean pork, lettuce, oil, salt, and light soy sauce. It tastes fragrant but not greasy, refreshing but not slippery, and it is as white and flawless as an amethyst.

In clinical medicine, celery dumplings can be used to treat chyluria. Condiments include: light soy sauce, soy sauce, rice wine, salt, sugar, garlic oil (or sesame oil), chicken essence, vegetable oil, white sesame seeds.

Filling method: 1. Chop the raw pork into a puree, add sesame oil, minced green onion, ginger powder, Sichuan pepper noodles, five-spice powder, soy sauce and salt, and mix well in one direction.

2. Lettuce cleaning;

3. Cut the lettuce into small cubes, press the water in the lettuce into a bowl with a sand cloth or immediately force, and use it later. (Squeeze as hard as possible, otherwise the side filling will be too thin and not easy to wrap).

4. Put the cut and squeezed lettuce into the dumpling filling, mix well along a direction, if the whole process is too dry and not easy to mix, you can slightly add the lettuce water that has just been squeezed out.

Dough method: 1. After the dough is closed, let it sit for a while, knead the batter into strips, and cut it into bun skin with a hob;

2. Sprinkle the bun skin with a thin layer of noodles and squeeze it firmly;

3. Roll out the dumpling wrappers with a rolling pin;

4. Put the stuffing into the skin and pre-mold the opposite edge;

5. Both sides are pre-molded;

6. The dumplings are ready.

Tip: Lettuce does not need to be blanched in boiling water, first, it will remove its own aroma and lose the practical significance of making celery meat stuffed dumplings. The second is that there will be old tendons, etc., which will affect the taste. Third, it can flexibly use the water contained in the lettuce itself, so as to avoid the inconvenience of re-releasing water.

Ground lamb. Ingredients: 500 grams of beef, 250 grams of leeks, 50 grams of ginger foam, 50 grams of minced green onions, 5 grams of sesame pepper, 2 raw eggs, 5 grams of salt, 3 grams of white pepper, 15 grams of rice wine, 20 grams of light soy sauce, 25 grams of sesame oil, 25 grams of cooking oil.

How to make:1Beef cleaned and minced with fine sand; Wash the leeks and finely chop them; Soak the pepper in boiling water to make ginger water.

2.Stir the minced beef with ginger foam, minced green onion, salt, white pepper, rice wine, light soy sauce, ginger water, egg liquid, then add sesame oil and cooking oil, and finally add minced leeks and mix evenly.

Note:1The mutton smell of beef is stronger, so ginger water should be added to remove the smell, and the amount of ginger foam should be increased.

2.Minced leeks should be added finally. If there are no leeks, you can also use lettuce and fragrant as a substitute.

Celery is not only nutritious but also has a unique taste, and eating celery often, especially celery leaves, is very beneficial to prevent high blood pressure and arteriosclerosis.

Ingredients: celery, pork, green onion, ginger, peanut oil, sesame oil, oyster sauce, thirteen spices, salt, chicken essence, cooking wine, soy sauce, water, etc. How it works:

First of all, prepare the ingredients for the celery filling: salt, chicken essence, cooking wine, soy sauce, oyster sauce, thirteen spices, peanut oil, sesame oil, green onion, ginger.

Rinse the fatty pork, chop it into a meat puree, put it in a container, add ingredients other than green onion and ginger, and stir it with chopsticks in one direction to marinate the meat filling.

Remove the leaves of celery, cut off the roots, put them in a container, and rinse them repeatedly with water to remove impurities.

Peel off the skin of green onion and ginger, rinse well, and chop them into green onion and minced ginger respectively.

Put the chopped green onion and minced ginger into the container of marinated meat filling, and continue to stir well in one direction.

Add water to a pot and bring to a boil, blanch the cleaned celery for 15 seconds, immediately remove and cool the water repeatedly.

Drain the celery after it has cooled and cut it into minced celery, and chop it a little more according to your preference.

Put the chopped celery into a container for marinating the minced meat and stir well again with chopsticks in one direction.

The fillings made in this way can be used to make dumplings, wontons, and buns, which are all delicious!

Wash and chop the celery and set aside.

Wash the pork and chop it into minced pieces for later use.

In a large bowl of minced celery and minced meat, add cooking wine, light soy sauce, soy sauce, salt, chicken essence and five-spice powder.

Stir well.

Celery meat filling] required ingredients, celery, pork hind leg meat, green onion and ginger juice, pepper water, salt, thirteen spices, flour, eggs, Huadiao wine.

Specific method, 1: Chop the pork into meat filling, add green onion and ginger juice, salt, thirteen spices, oyster sauce, light soy sauce, Huadiao wine and stir well, then stir in pepper water twice, stir until gelatinous, and marinate at low temperature for 30 minutes.

2: Pick and wash the celery, remove the shreds from each celery, then cut it into fine pieces, add salt, marinate for a while, dry the water, add a little scallion oil and mix well.

3: Mix the celery and minced meat, then add an egg and stir well with scallion oil.

Celery vegetarian filling] Ingredients: celery, eggs, fungus, sea rice, vermicelli, salt, oyster sauce.

Method, 1: Pick and wash the celery, remove the shreds, add salt and mix well, then dry the water, stir in the scallion oil and set aside.

2) Soak the sea rice, fungus and vermicelli in warm water until soft, mince the fungus, chop the vermicelli, cut the sea rice into small cubes, and scramble the eggs in advance.

3: Mix the above ingredients, add salt, oyster sauce, scallion oil and a raw egg and stir well.

4 tips for celery-stuffed dumplings::

1: For the preparation of dumpling wrappers, 500 grams of flour + 250 grams of water + 1 egg + 5 grams of salt + 20 grams of starch, stir well and wake up slightly.

2: Celery stuffed dumplings, celery does not need to be blanched, the premise is that the shreds must be removed so that they will not get old.

3: Whether it is vegetarian stuffing or meat filling, oyster sauce, scallion oil, and eggs, these three ingredients must be indispensable.

4: Add 20 grams of starch to the dough, so that the dumplings will not break the skin when cooking, and they will be stronger.

Celery likes oil, and it will be more fragrant to use celery pork to adjust the filling. If it's a vegetarian filling, you can order cooked oil from the other party.

Pick and wash the appropriate amount of celery and remove the cabbage. Boil the water, add a spoonful of salt, blanch the celery in boiling water, and remove the cold water when it changes color, which can remove some of the peculiar smell of celery and make it more crisp.

Chop the blanched celery into minced pieces, drain and set aside.

Stir the pork into a filling, add minced green onion and ginger, cooking wine, light soy sauce, oyster sauce, pepper, salt, monosodium glutamate and sugar. Stir well, stir in the chopped celery, add a little cooking oil, beat in an egg, and stir well.

First of all, celery should carry leaves, which can not only retain moisture, but also improve freshness.

Second, buy celery that is not too tender and not too old.

Third, it is necessary to boil the water, then blanch the celery, wait until it is all discolored, immediately start the pot, and rinse it with cold water. Properly control the moisture.

Fourth, chop the vegetables by hand, not too fine, otherwise there will be no chewiness.

Fifth, season the meat well, slightly salty. When it's time to wrap, mix well with the celery (don't add more salt), and mix as much as you want.

Hope I can help you.

Thank you.

Celery shrimp skin fresh meat dumplings.

Ingredients for celery shrimp skin dumplings. In order to save trouble, I bought the dumpling skin in the vegetable market (of course, it is not as good as my own noodles), and the main ingredients are meat foam, shrimp skin, eggs, ginger, chives, celery, seasonings: sesame oil, salt, monosodium glutamate, chicken essence, white pepper powder, Sichuan pepper powder, sugar.

Ingredients: minced pork, celery, eggs, dumpling skin, salt, chicken essence, peppercorn powder, shrimp skin, chives, ginger, sesame oil, monosodium glutamate, white pepper, sugar.

Preparation steps: > the ingredients of the first step, celery shrimp skin dumplings. In order to save trouble, I bought the dumpling skin in the vegetable market (of course, it is not as good as my own noodles), and the main ingredients are meat foam, shrimp skin, eggs, ginger, chives, celery, seasonings: sesame oil, salt, monosodium glutamate, chicken essence, white pepper powder, Sichuan pepper powder, sugar.

Step 2: Blanch the celery.

Step 3: Mix the celery, chives, and ginger minced with the mixed eggs, drops, and meat foam to make the dumpling filling.

Step 4: Mix the dumpling filling for 20 minutes.

Step 5: Make dumplings and cook them in the pot!

Step 6、A plate of steaming celery shrimp skin is ready! Serve with water.

Works from the Food World Diversity Center.

Celery pork dumplings.

Ingredients: pork, celery, fungus, flour, green onion, ginger, peanut oil, salt, light soy sauce, cooking wine, flavor, white pepper, sesame oil, water.

Preparation steps: > step 1, the pork fat three lean seven chopped into meat puree.

Step 2: Add salt, peanut oil, light soy sauce, cooking wine, very fresh flavor, a little white pepper, sesame oil, and stir well in one direction.

Step 3: Add chopped green onions, minced ginger and continue to stir well in one direction, allowing salt for 20 minutes.

Step 4: Cool water and dough and let it sit for 15 minutes.

Step 5: Knead the dough smoothly after 15 minutes, and allow it to continue to wake for 20 minutes, <>

Step 6: Pick the leaves and roots of the celery.

Step 7: Add water to a pot and bring to a boil, blanch a few drops of vegetable oil and celery for about 1 minute.

Step 8: Blanch the celery in cold water, drain and chop.

Step 9, three main ingredients, water fungus minced.

Step 10: Stir well to make dumplings.

Step 11: Roll out the skin and open the bag.

Step 12: Finished product.

Step 13: Boil the pot and boil two boils to get out of the pot.

Step 14, put on a plate, celery pork dumplings for your reference.

A work from Gourmet World Bowl Ginger Meal.

<>1.Wash the celery, remove the roots, pat it with a knife and chop it.

2.Bring the water to a boil, then place the chopped celery in the water, bring to a boil again, and turn off the heat.

Remove the celery, rinse with cold water, remove the water and set aside.

4.Bring the soybean oil to a boil in a pot, turn off the heat, and set aside when it is cold.

5.Mix the minced meat with the seasoning and soybean oil, stir in one direction, and put the soybean oil together.

6.Then stir the seasoned minced meat with the celery so that the minced meat is ready.

The beautiful pot of dumplings is nutritious and good-looking, which is our traditional Chinese food.

Good taste, good color, and high nutrition.

1.First of all, remove the leaves of the celery, wash and control the water, pay attention to the celery leaves that are picked and do not throw them away, there is a method later, and at the same time prepare the pork filling, chopped green onion and ginger.

2.After the celery is controlled by the water, cut it into small cubes, try to wipe it as fine as possible when cutting, if you feel too much water after cutting, you can squeeze the celery water a little, and then put it in a large pot with minced green onions, minced ginger, and pork filling.

3.Next, let's fry this five-spice powder, in fact, you can buy that Wang Shouyi 13 spice directly from the outside, but I always feel that I fry a little more fragrant, and my mother has always made dumplings One of the secrets is pepper noodles, then we choose the right amount of peppercorns, and then put it in the pot to fry slowly over low heat, pay attention to keep stirring, because peppercorns are easy to paste black, if fried paste is not delicious, so be sure to use low heat to keep stir-frying, until the shell of peppercorns is fried is a very crispy sound, Then there is a strong aroma of peppercorns, you can stop the fire, and then let it cool a little, and after it is completely cooled, put it in this grinder and grind it into powder, if you fry more at one time, you can put it in a small jar and seal it, and continue to use it in the future.

4.Add sesame oil, light soy sauce, an appropriate amount of soy sauce, salt, and an egg to the mixed filling, then put in the freshly made peppercorn noodles, stir continuously in the same direction, and stir until the meat filling is strong, and then you can wrap it.

After that, in the process of boiling dumplings, we can start another pot, wash the celery leaves that have been pulled off, then put water in the pot to boil, boil the celery leaves a little in water, squeeze out the water after it is good, chop it into pieces and put it in minced garlic, add a small amount of light soy sauce, vinegar, salt, and stir, this is a delicious cold dish