Introduce a snack preferably dumplings , simpler, but not too simplistic

When it comes to Chinese cuisine, dumplings must be on the list. Traditional foods that have been handed down from ancient times to the present day have become "regulars" of our major festivals. Dumplings are eaten on many big days of the year, such as Chinese New Year's Eve, the first day of the Lunar New Year, the fifth day of the lunar year, the fifteenth day of the farming year, the winter solstice, and so on.

Even on ordinary days, families often make dumplings to eat, because in the eyes of ordinary people, dumplings have the following beautiful meanings: wealth, transportation, reunion, happiness, peace, etc.

1: Northeast sauerkraut dumplings, Northeast people not only like to eat dumplings, but also especially like to make dumplings. They will eat every three to five minutes.

There are many varieties of dumplings in Northeast China, and any vegetable can be wrapped in them. But the most delicious dumplings are kimchi dumplings, which are the most popular local dumplings. Shred the kimchi and stir it with the minced meat, the flavor of the two is completely neutralized, refreshing and delicious.

2: Fennel dumplings in Beijing, fennel dumplings in Beijing are also unique. Locals are especially fond of fennel, which is always present on the table.

It can be used not only to make dumplings, but also to make steamed buns, pies, stir-fries, etc. Fennel-stuffed dumplings are different from regular dumplings in that vegetables with a high water content need to be squeezed clean, while fennel is dry. When stirring the filling, you have to put more oil and more meat, so it's delicious.

3: Shandong seafood dumplings, Shandong people rely on the sea to eat. Fish, shrimp, scallops, and sea cucumbers can be wrapped in dumplings.

Shandong seafood dumplings are naturally delicious and more nutritious. The perfect combination of seafood, meat, and vegetables not only has a fishy taste, but is also very tasty. The most famous is the Spanish mackerel dumplings.

Spanish mackerel rarely has large spines, making it perfect for dumplings and fillings made with pork belly and leeks, and is known as a delicious and smooth mackerel.

4: Shaanxi sour soup dumplings, in Shaanxi, basically every snack street, every food gathering place has large and small dumpling restaurants. In this noodle kingdom, dumplings undoubtedly occupy a place, with various flavors of dumplings competing with each other.

However, Shaanxi people often eat dumplings in sour soup, which is very special. Look at the soup in that bowl. It is very red and greasy.

You can smell it and know it's very bitter. If you taste it, every pore of your body will sweat, which will make your mouth moist and your tongue spin. After eating a bowl, people will have a long aftertaste.

I think dumplings with carrot and pork stuffing are the best, carrots are rich in vitamins and can improve the body's immunity.

Actually, I think the leek egg filling is more delicious, especially when you add a little shrimp to it, it is more fragrant, and it melts in your mouth.

I think corn pork dumplings are the most delicious steamed dumplings, and if it's fried dumplings, I think the best ones are leek flavored.

For beef and turnips, white radish is preferred, followed by carrots. In northwest China, radish will be preferred. Turnips are a broad-spectrum food, especially meat.

Frying, boiling, and stewing are all easy. Even if it is cross-boiled fish, radish has a unique flavor that is worth promoting, the best choice for leek meat stuffed dumplings is green onions, green onions are white and long, not spicy when eaten raw, slightly sweet, if you use fried onions, or when eaten raw, taste the bitterness of onions, it will be good Just like the lamb onion filling introduced earlier, this is also one of my favorite beef filling methods, of course, maybe this is just my personal taste. I think the fresh meat with fresh green onions has a strong flavor and is a little sweet, and it is delicious.

In general, beef has a lower fat content than pork, and beef contains a lot of clenbuterol. When we usually eat minced meat, we think that fatty meat and lean meat are more fragrant, but beef does not have so much fat, so when making minced meat, we should extract more water and liquid seasoning. We have to pay attention to him.

If you don't eat it right away, don't put cooking wine, because the effect of cooking wine will be sour meat filling after a long time.

The first choice for steak is green onions. Finely chopped green onions can be served with onions in ground beef. The taste will be better.

In some regions, the method is to sauté the ground beef first and then wrap it in dumplings. I recommend the raw meat filling method. The dumplings are delicious, and one can be baked to your liking, and everyone's taste is different.

In everyday life, people use a lot of different ingredients to make cupcakes. Different meat fillings can make unique flavors, such as leek filling and pork filling, and there are many ways to eat meat dumplings. You can add parsley.

First of all, you can buy minced meat directly from the supermarket. Preferably 8% lean meat and 2% fat. You can also cut it yourself.

I feel much better when cutting meat. Marinate with onion, ginger, garlic and seasoning.

Meat filling is suitable for pairing: white radish, carrots, shiitake mushrooms, celery, green onions, eggs, etc., cupcake filling made with meat is delicious, depending on what you like best.

The first thing is to make the pork stuffed, then wash the leeks and cut them into sections, I wash them and put them together, then add some cumin, salt, monosodium glutamate, and oyster sauce, and stir well.

First, chop the leeks into minced pieces, then scramble the eggs, stir the two together, pour in the appropriate amount of cooking oil, and the appropriate amount of salt.

When it comes to dumplings, everyone is especially aware of them, because dumplings are a traditional snack in China, there are many people in our daily life who are particularly fond of eating dumplings, and now people's living standards are getting better and better, and people are making dumplings in the case of more and more diverse tastes, which are very popular with us.

In our daily life, there are many people who also like to eat fried dumplings. Because fried dumplings have a special flavor and sour taste better than dumplings and dumplings when they are eaten, they are becoming more and more popular in our daily life.

But in the case of fried dumplings, there are many people who are particularly worried, whether you need to add water or add some oil first, and in the case of fried dumplings, if you don't master the correct Qi Lun method, dumplings are very easy to fry the skin, this kind of fried water can not be stirred out of the appearance is not very good, the taste will be bad, in fact, in the case of fried dumplings, there is no need to worry about whether to add water or add some oil first, only do the right "this step", fried dumplings are delicious.

First of all, everyone prepares the dumplings first, and in the case of preparing the dumplings in advance, it is also recommended that everyone prepare the dumplings in advance, so that the fried dumplings will be more delicious, and the dumplings will be set aside after being prepared.

Then we prepare a bowl in advance, add an appropriate amount of tapioca starch to the bowl, and then add a small amount of water, sufficiently judge that the amount of tapioca starch is not too much, and the starch water must be made thinner, and we can fry the dumplings after the starch water is prepared.

Prepare a pot in advance, and then put the pot on the fire, if there is water in the hot pot, you can first paste the water pot until the water pot is pasted, everyone pour the water into the pot, and then put the wrapped dumplings neatly in the pot, and use it until the tapioca starch boils. Cover the pot, turn the heat to Chinese, and simmer for less than 5min.

However, the actual time period can also be determined according to its own specific situation, until the starch is similar to the pot batter, everyone opens the lid and prepares some vegetable oil in advance, slowly drizzles on the dumplings, and then gently rolls them with wooden chopsticks until the dumplings are fried golden brown and can be out of the pot.

After the dumplings are fried, we can sprinkle some green onions or sesame seeds on the top, which will look more beautiful, and when eating, you can dip it with some of your favorite dipping materials, and the taste will be better, this kind of fried dumplings are particularly delicious, and the more you eat, the more interested you are, the more comfortable you eat.

Is it particularly simple? In the case of manufacturing, if we make a good grasp of the amount of starch, but also make beautiful frost fried dumplings, if you also like to be surprised, just hurry up to try this kind of method, in the daily production of the grand prize, if you have other stronger ways to get, you are also welcome to share it with everyone in the comments.

It is best to fry dumplings with leftover dumplings that have been left overnight, then add oil to a pan and fry the dumplings until golden brown.

In the process of frying dumplings, try to choose a pan that does not stick. Put a little cooking oil in the pan, fry the dumpling skin until golden brown and crispy, and then add an appropriate amount of water and simmer for a while. Trapped ruler bend.

Whether it is vegetarian or meat, it is not pure Zheng Chang is very delicious. Mainly lies in the practice of dumpling filling, the taste of dumpling filling is also an important part of dumplings, which can be made into fried dumplings, commonly known as potstickers, which are really delicious.

The vegetable filling should choose fresh leafy vegetables, wash and dry them, chop them, pour a little cooking oil and mix them, the vegetable is wrapped in a layer of oil film, and it is not easy to get out of the water when it encounters salt. Remember not to add too much soup each time, and add it several times. Boiling water is OK without soup.

But there are also some vegetables with a lot of moisture, such as cabbage, and you also need to squeeze out the water in the dish in advance, so as not to make the dumplings very empty. The dishes that go well with pork stuffing are leeks and zucchini, the dishes that go best with mutton stuffing are winter melon and chives, the ones that go well with beef are fennel and tomatoes, the dishes that go well with fish are leeks, and the ones that go well with shrimp are shiitake mushrooms.

The proportion of meat and vegetables in the dumpling filling should be appropriate. Generally speaking, the ratio of meat to vegetables is 1 1, if you add some mushroom cubes, matti cubes or carrot cubes, the effect is better. After the meat filling and vegetable filling are adjusted separately, they are mixed together when they are finished making dumplings, so that the dumpling filling is tender and juicy, and the taste is delicious and leeks and lean meat filling.

The first step is to chop the lean meat (with a bit of fat) into a puree (you can also use a meat grinder), add salt, minced garlic, five-spice powder, a little soy sauce and cooking wine, and let the meat submerge for about ten minutes. Step 2: Chop the leeks and add a little sesame oil. The third step is to mix the submerged meat and leeks together, and you can make dumplings.

This kind of dumpling wrapper made with flour and flour and then stirred after resting should be a handicraft. The dumplings that our old man's generation often eats are this kind of handmade noodles! It is said that when mixing noodles, adding an egg to every half kilogram of noodles makes the dumpling skin hard and not easy to stick when boiled.

The newly wrapped dumplings are boiled in a pot of water, rolled twice and cooked thoroughly. After the quick-frozen dumplings are put into the pot of boiling water, cover the pot and cook for a little longer, and you must stir it with a long spoon to make sure that they are not sticking to the bottom of the pan. As the saying goes, cover the pot to cook the filling, and boil the pot to cook the skin.

When the dumpling skin is bulging, this pot of dumplings is a success. Our dumplings are repackaged after quick-freezing, and every time the dumplings are delicious!

The first thing to do is to buy a cabbage and pork. Then when you get home, you have to clean them up, and then chop them all up and put them together, and then put some condiments in it, and then stir well. Then wait for about 20 minutes to make dumplings, and then you can knead them into your favorite shape when making dumplings, and the dumplings are very delicious.

The secret trick of delicious dumplings: 1The dumpling skin with eggs is more chewy, and every 500 grams of flour is mixed with an egg, and the dumpling skin is very scraped and not sticky.

2.Cold water dough tastes good, the ratio of noodles to water is 2:1, that is, 500 grams of flour with 250 grams of water, if you want the dough to be softer, add a little more water.

The living noodles should be awake and sober thoroughly, and it is best to knead them several times in the middle, and then wake up after kneading. 3.A simple way to chop the meat filling, put the meat ready to be filled into the refrigerator and freeze it, take it out after the meat is completely frozen, and then wipe the meat with a cutting board, and it is very easy to rub the meat into thin strips (use a grater to rub the frozen meat into shreds), then you only need to gently chop it a few times with a knife, it only takes 5 minutes to complete, and the meat filling is delicate and even.

4.When boiling dumplings, put a green onion in the water or add a little salt after the water is boiled, and then put the dumplings, the dumplings are delicious and non-sticky. 5.

Whether to beat water in the meat filling, usually make buns, dumplings of the meat filling to beat some water, in order to make the meat filling soft and smooth taste good, that is, with clear soup or pepper soaked water, stir in one direction, stir until the "Shangjin" filling is not scattered. But don't beat the water for the leek filling, there is a lot of water, and there is no possibility of squeezing the water, so there is no need to beat the water in the meat filling.

A belly of soup bubbling out, fragrant and not greasy dumpling filling recipe steps.

Step 1Put the green onion, ginger and peppercorns in a bowl.

Step 2: Soak in warm water for 20 minutes. Sichuan pepper: water = 1:

3. A total of 350g Step 3 Add wide oil. Add the ingredients of the oil part: green onions, onions, ginger slices, Sichuan peppercorns, star anise and coriander.

Turn on low heat and fry slowly (all the liquid is oil, that's all, but only a small portion is used for the subsequent steps).

Step 4: Fry the feed over low heat until golden brown and remove it.

Step 5: Add the ingredients of the filling part to the meat filling. Stir the minced meat in one direction. During the period, add "green onion + ginger + pepper soaked water" three times. Stir to the top] - I guess it just can't be stirred anymore.

Step 6Add 300g of cooking oil, beat in 1 egg, and stir well.

Step 7Mix the chopped green onion with sesame oil and add it to the meat filling.

Step 8: Add minced dishes to the filling. (Chinese cabbage or celery or cucumber or green onion or corn kernels.......)）

Step 9: The normal process of rolling dumpling wrappers, wrapping dumplings, and cooking dumplings.