How to adjust the filling of baby dumplings is more tender

How to make the dumpling filling that the baby eats.

Dumplings, this kind of food is very suitable for babies to eat, because its skin is mainly made of flour, and the baby is very easy to digest. Most parents will choose dumplings as their baby's supplementary food, but they should pay attention to the production of dumpling filling, so that the baby will fall in love with dumplings. So, how to make the dumpling filling that your baby eats?

When making the dumpling filling that the baby eats, you need to choose the ingredients that are suitable for the baby's age. For six- and seven-month-old babies who have just added complementary food, it is best to choose pork puree for dumpling filling. Considering the actual age of the baby, the pork puree in the dumpling filling must be finely chopped and relatively rotten, but don't put too much salt, let alone other seasonings.

When the baby grows up, there are more types of dumpling fillings suitable for the baby. Parents can choose pork puree, beef puree, and shrimp to make dumplings and wrap them into dumplings for their babies to eat. You can also add a little bit of shiitake mushrooms, greens, Chinese cabbage, and carrots to the dumpling filling.

In addition, you can also mix shrimp and pork puree to make a dumpling filling, which is also very suitable for babies.

After choosing the materials for the dumpling filling, parents also need to pay attention to the specific practices. Add appropriate seasonings to the dumpling filling, and you can also add eggs to the dumpling filling, so that the dumpling filling is tender and very delicious, and the baby likes to eat it very much. When cooking dumplings for your baby, you should also pay attention to the heat, try to cook them for as much time as possible, and cook the dumplings thoroughly.

The home-cooked method of shrimp dumpling filling is delicious, the ingredients and seasonings for making shrimp dumpling filling, the clear and detailed steps of shrimp dumpling filling, and the recipes and tricks of shrimp dumpling filling shared by netizens.

Suitable for baby dumpling filling so fresh and tender, the soup is full, there is a dumpling control at home, three days and two ends to eat dumplings, because of this I have practiced the craft of making dumplings, but also mastered how to make the dumpling filling fresh and tender, and the soup is full. Let's follow me to make delicious dumpling filling, the dumpling filling is fresh and tender, the soup is full, and I don't tell him hehe.

Raw materials required for dumpling filling: meat filling (you can use whatever meat you like), leeks (can also be other vegetables, such as: cabbage, fennel, radish, celery, beans, gourds, etc.), green onions (leek stuffing does not need to enlarge green onions), ginger, fungus (can be put or not), dried tofu (can be put or not), oil residue (can be put or not), oyster sauce, light soy sauce, cooking wine, white wine, pepper, pepper powder (or pepper water), cooked oil, salt, chicken essence.

Prepare all the raw materials you need, clean them and chop them for later use. Seasonings should also be prepared.

Place the minced meat in a basin and add light soy sauce, oyster sauce, cooking wine, white wine, pepper, peppercorns, and minced ginger. Stir (also called whipping) in one direction until the soup is fully absorbed into the minced meat, and the mincing becomes thick and can barely stir before proceeding.

Add a spoonful of pepper water, and then whip in one direction, until the meat filling absorbs the pepper water, then put in a spoonful of pepper water, put it in fewer times, stir it in and then put it in, so that after repeating five or six times, it is basically OK.

Stir the meat filling until it is crystal clear, then add a portion of the cooked oil and stir well to let the oil lock in the moisture in the filling.

Then stir the oil residue, dried tofu and fungus into the meat filling in batches, and stir well.

Finally, add the leek chicken refined oil and stir well, when stirring, you still need to stir in one direction, so that the soup will not come out.

After the filling is ready, smell the filling (you can also taste it) to see if you need to put salt (because oyster sauce and light soy sauce are salty in front), if it feels light, you can add an appropriate amount of salty salt, and stir well.

The prepared filling can be wrapped into dumplings. When the dumplings come out of the pan, they are dipped in the prepared vinegar and garlic sauce, and they taste great.

Thank you very much for your attention, I will continue to introduce some ordinary home-cooked food. If you like to remember, like, collect, and share, I will be very happy to have you by my side. Of course, if you have different practices or suggestions, please leave a message to point out that everyone can learn from each other and work together, so that we can see and eat family food at home.

From a nutritional point of view, the meat and vegetable fillings are not only of higher nutritional value, but also have a more delicious taste, the ingredients of meat are pork, shrimp meat, shrimp skin, etc., and the vegetarian ones are water chestnuts (water chestnuts), corn kernels, Chinese cabbage, carrots and so on.

Ingredients: Chinese cabbage, salt, shiitake mushrooms, pork belly, green onions, ginger, oyster sauce, thirteen spices, light soy sauce, vegetable oil, sesame oil.

Production process: First prepare half a Chinese cabbage, clean it, chop it into minced pieces, put it in a bowl, then put a little salt, marinate for 10 minutes, and then dry its water, this step can prevent it from coming out of a large amount of water.

Prepare 1 carrot, 3 fragrant shiitake mushrooms, and 150 grams of pork belly, and chop them separately for later use.

When adjusting the filling, first add the meat filling to the minced Chinese cabbage, and then mix the minced mushrooms and carrots.

After stirring them thoroughly, then stir in an appropriate amount of minced green onion and ginger, and put the spicy and fragrant ingredients and condiments in at the end, the purpose is to prevent the dumpling filling from water.

Then, add an appropriate amount of light soy sauce, salt, thirteen spices, oyster sauce, vegetable oil, sesame oil, oyster sauce, mix them thoroughly, the dumpling filling is completed, and then use it to wrap dumplings, the taste is tender and nutritious, especially suitable for children.

Reminder: Vegetable oil is a must-have when mixing dumpling filling, which can help lock in the moisture of vegetables and prevent a large amount of water, while keeping their nutrients from being lost to the greatest extent.

Chinese cabbage is a vegetable with a large water content, when using it to adjust the filling, chop it up, and then put a little salt, which will fully release the water inside, and then use it after drying the water, so that the filling will be drier.

Baby dumpling stuffing can be mixed like this, prepare green onion and ginger water, green onion and ginger mash and put a spoonful of water, filter the green onion and ginger water and pour it into the meat filling, mix clockwise, put a little salt, light soy sauce, it is best to put a little greens, because children generally do not like to eat greens, put some greens to improve freshness, and finally put - a little oil to lock the moisture can make dumplings.

Dumpling filling preparation.

Ingredients: pork filling (three points fat, seven points lean), cabbage, chopped carrots, green onions, ginger, light soy sauce, oyster sauce, salt, chicken essence, pepper, sesame oil, salad oil, half shrimp skin, pepper water (appropriate amount each).

1. First of all, wash the green onions, cut them into pieces with a knife, and try to chop them a little.

2. Put ginger and pepper water into the pork filling three times, stir in the direction of ten needles to make the meat filling, fully absorb the water and divide it into viscous, then add chicken essence, light soy sauce, pepper, oyster sauce, mix well, and finally add sesame oil and mix well for later use (it is very important to make the meat not tender this step).

3. Put the cabbage in a pot, blanch for 1 minute, then remove and chop.

4. Mix the chopped green onions, chopped carrots, chopped cabbage, shrimp skin, salt, and salad oil for 5 minutes (mixing oil is to seal the moisture of vegetables).

5. The vegetables and meat filling can be grasped and kneaded evenly by hand (grab and knead a few more times to make the meat and vegetables evenly combined into a sticky).

1. Let's prepare some pepper water first, pour an appropriate amount of water into the pot, put in an appropriate amount of peppercorns, and let the water cool naturally after boiling; Chop the pork into minced meat and put it in a large bowl, then add an appropriate amount of salt to change the properties of the protein, and then slowly beat the boiled pepper water into the meat filling, and add the pepper water many times in small amounts, stir with chopsticks while adding, and stir until the starch is viscous.

2. Then we start seasoning, add an appropriate amount of minced green onion and ginger, light soy sauce, oyster sauce and pepper and stir well, and whisk the meat filling in one direction.

3. After the meat filling is well adjusted, add an appropriate amount of cooked oil to lock in the moisture in the meat filling, so that the adjusted meat filling is very tender and juicy. Then you can add whatever side dish you want.

Mix the dumpling meat filling with water evenly and beat it in one direction, then add oil, oyster sauce, pepper, salt, chopped green onion and ginger to the meat filling, continue to stir, and finally pour in sesame oil.

The recipe for the dumplings and leek meat filling is as follows:Ingredients: pork, leeks, ginger, eggs, salt, pepper, cooking oil.

Tools: large bowl, kitchen knife, cutting board, disposable gloves, pot.

1. Prepare an appropriate amount of pork filling, add minced ginger, pepper, salt, eggs and stir and make evenly.

2. Clean and drain the leeks, cut them finely, and put them in the meat filling.

3. Put oil in the pan, wait for the oil to heat and pour it on top of the leek meat filling. Drizzling cooked oil can not only enhance the fragrance, but also avoid the problem of water from the leek filling, and it is also very convenient to wrap it.

4. Mix the filling with hot oil, and try to bring a Li Bang sex glove to grasp it more evenly with your hands.

5. After mixing the filling, you can wrap delicious dumplings.

There are many ways to match dumpling filling. Everyone is different, and everyone's tastes are different. This is the recipe for the dumpling filling.

After adding your favorite dish, the dumplings that come out of this way are very tender and smooth, and you can take a bite of the juice. Thirteen spices, pepper, soy sauce and

Here's how to adjust the filling of meat dumplings:

Ingredients: 2 kg of pork foreleg meat, green onion and ginger, dried Sichuan pepper, cinnamon, bay leaves, star anise, cumin, salt, light soy sauce, oyster sauce, white pepper.

Steps: 1. It is best to use pork foreleg meat for dumpling filling, the ratio of fat and lean is better, after the pork is washed and peeled, cut into small pieces, add a few pieces of ginger and a piece of green onions, stir into a filling with a food processor and set aside.

2. Then fry the "cooking oil", prepare 2 star anise, a piece of cinnamon, 2 bay leaves, a small handful of peppercorns and cumin rinse with warm water, pour oil into the pot and put in the green onion section, 3 ginger slices and all the above spices, turn on low heat and slowly fry until the green onion section is slightly yellow, then turn off the heat and cool for later use.

3. Prepare pepper water again, soak a small handful of dried peppercorns in boiling water for 15 minutes, and then filter out the peppercorns.

4. Sichuan pepper water is divided into 3 times and added to the meat filling, each time you add it, you should use chopsticks to stir it in one direction until it is completely absorbed, and the final meat filling should be very elastic when shaking.

5. Add salt, oyster sauce, light soy sauce, and white pepper powder and stir evenly in the direction of "pepper water", and finally pour in "spice oil" and stir evenly, so that the meat filling is ready.

1. Wash the green onion, ginger and coriander, chop the pork into a meat puree, add salt and light soy sauce and mix evenly, and stir the meat filling in the same direction. 2. Take the wonton wrappers out of the refrigerator in advance and wrap them into wontons. Put clean water in the casserole, and after the water boils, add the wontons.

3. Put a little chopped coriander in a bowl, a few shrimp skins, tear a little seaweed, and then put an appropriate amount of salt. Pour in a little boiling water, wait for the wontons to boil in the pot and cook for another two minutes, put them in a bowl, and drop a little sesame oil.

Dear, glad to answer for you! How to adjust the dumpling meat filling to be delicious and tender tips: 1. Wash the green onion, ginger and coriander, chop the pork into a meat puree, add salt and light soy sauce and mix evenly, and stir the meat filling in the same direction.

2. Take the wonton wrappers out of the refrigerator in advance and wrap them into wontons. Put clean water in the casserole, and after the water boils, the wonton will be slippery. 3. Put a little chopped coriander and a few shrimp skins in the Xiangcong bowl, tear a little seaweed, and then put an appropriate amount of salt.

Pour in a little boiling water, wait for the wontons to boil for another two minutes, put them in a bowl, and drop a little sesame oil.

To be tender, the most important thing is the preparation of meat. Chop the meat into a puree and hole, add seasonings normally, add water a little bit and stir, that is, add a little water, and then drain and stir after the shed is called, after the water is absorbed, add a little water, and stir again, so that you keep stirring and adding water until you can find that the meat filling is strong, and it is good (the meat filling becomes brighter, and the viscosity becomes very large when stirring, which is good). At this time, you can make dumplings, the boiled dumplings will be tender, and they are easy to form when wrapping.

Warm tip 1: In the process of stirring the meat filling, in addition to adding starch water, you must also add water again, so that the meatballs will taste more tender. 2. In the process of preparing the meat filling, an appropriate amount of vegetable oil must be put in, which can not only play a lubricating role for dismantling, but also maintain the freshness of the meat to the greatest extent. 3. In the meat filling, you can also add its seasonal vegetables and various shellfish, and the main ingredients are not only limited to pork, but also beef and mutton Sakurayama.