How to adjust the filling of cabbage pork vermicelli, how to adjust the vegetarian filling of cabbag

The cabbage vermicelli filling can be used to make dumplings or steamed buns, and you can come as you like it. Cabbage vermicelli filling is nutritious, if you don't want to eat greasy meat filling, you can eat cabbage vermicelli stuffing vegetarian filling, the taste is the same is very good. But if you want to eat delicious food, you still have to learn how to adjust it, how to adjust the cabbage vermicelli filling, let's take a look at the following.

Preparation of cabbage vermicelli dumplings:

One: Mix the noodles with warm water, wake up for half an hour after reconciliation, and use this time to prepare the dumpling filling.

Two: First soak the vermicelli with boiling water, then wash and blanch the cabbage, squeeze out the water and chop it with cold water, chop the oil residue, then chop the soaked vermicelli, chop the dried shrimp, and chop the green onion, ginger and garlic (shallot.

Put more). Three: Mix the above fillings together, add salt, light soy sauce and chicken essence.

Big oil, sesame oil, oil consumption, five-spice powder.

Mix well with minced green onion, ginger and garlic.

Four: At this time, the noodles are awakened, knead the noodles until smooth, knead them into noodles, cut them into dough of the same size, roll them into dough, and wrap them into dumplings.

Five: Add water to the pot and bring to a boil, smash some garlic paste while the water is boiling, add soy sauce, white vinegar, sesame oil, and chili powder to the garlic paste to make dumplings with sauce.

Six: After the water is boiled, put in the dumplings and add a spoonful of cold water after the water boils, so that the dumplings are almost cooked after repeated three times, and the dumplings can be taken out.

Recipe nutrition: baby cabbage is rich in carotene, B vitamins.

Vitamin C, calcium, phosphorus, iron, etc., the content of trace elements in cabbage zinc is not only among the best in vegetables, but also meat and eggs.

Ingredients to prepare: 640 grams of flour, water.

To taste, 5 grams of yeast, green onions.

Appropriate amount, appropriate amount of vermicelli, appropriate amount of baby cabbage, appropriate amount of green pepper, salt, Sichuan pepper noodles, ginger noodles, monosodium glutamate.

Dumpling powder, sesame oil.

Steps: Bun skin making:

1. Add salt and sugar to the flour.

Stir well and make yeast powder.

Dissolve in warm water for 4 or 5 minutes;

2. Add yeast water to the flour a little bit, then mix it into a smooth dough, cover the dough with a damp cloth and let it rise for 2 hours;

3. The dough has risen to the point where there are many fine holes, and the volume is about twice that of the original, which means that the dough has been prepared;

4. After the dough is ready, take it out and knead it again, this process is called exhaust, and the dough is kneaded again;

5. After the dough is kneaded, knead it into long strips, and then cut it into small pieces, and the agent is rolled out to be the bun skin.

Vegetarian filling: 1) Soak the vermicelli soft and cut into cubes, blanch the baby cabbage in boiling water and cut into cubes, and cut the green peppers and green onions into cubes for later use; (If you want to eat minced meat, just cut some minced pork).

2) Heat oil in a wok, pour in the prepared vermicelli and green pepper, add Sichuan pepper noodles, ginger powder, dumpling powder, salt, monosodium glutamate, add a little sesame oil and stir-fry out of the pot for later use.

3) Then you can wrap it directly, or you can fry it and then wrap it in, in fact, the raw stuffing is more fragrant.

Steaming in the pot: Wrap the finished stuffing and the dough into buns and then steam them in the pot, in order to ensure that the bun skin and bun folds can be cooked, steam for about 40 minutes and then come out of the basket.

Material. Ingredients: 500 grams of all-purpose flour, 300 grams of warm water, 4 grams of yeast.

Filling: Pork filling (3 minutes fat and 7 minutes), Chinese cabbage, vermicelli.

Seasoning: green onion, ginger, light soy sauce, dark soy sauce, cooking wine, sesame oil, salt.

Method. 1. The yeast is integrated into warm water, mixed into flour in batches and formed into a smoother dough, and the plastic wrap is covered with a warm place in a wet drawer cloth to ferment to three times the size.

2. Put the meat filling into a basin, add seasoning, light soy sauce, dark soy sauce, and beat a little water to stir in one direction.

3. Finely chop the green onion and ginger into the filling and mix well.

4. Blanch the vermicelli in advance until it becomes soft and chopped, and put it in the filling.

5. Chop the cabbage, squeeze out the water in the drawer, put in the filling, add sesame oil and salt and mix well.

6. The flour is in a good state of fermentation.

7. Exhaust the dough, knead well, and cut into evenly sized dough.

8. Roll out a dough that is slightly thicker in the middle and thinner at the edges.

9. Add the filling.

10. Fold the folds along the perimeter, one by one, and finally cross the circle.

11. Put it in a warm place for the second time until the bun becomes fat. (This step is important not to omit, about 20 to 25 minutes.) Adjust appropriately according to different temperatures).

12. Put water in the pot, turn off the heat after the water is boiled, brush the drawer with thin oil to prevent sticking, drain into the bun**, cover and steam for 15 minutes. Remove from heat and simmer for 3-5 minutes before opening the lid.

Soak the vermicelli in water or boiling water and cook, let it cool and chop. After the meat filling is mixed, add the vermicelli, stir in one direction, and put the appropriate seasoning.

Chop the cabbage into cabbage, fungus, and pork into filling, and after soaking the vermicelli, cut it into vermicelli and fungus. Add green onion and ginger, five-spice powder, soy sauce, and cooking wine.

The vermicelli should be fried first, then the cabbage is finely chopped, marinated in water, squeezed out of the water and put it together with the vermicelli, and then the pork filling is also mixed together to make steamed buns.

How to adjust the filling of cabbage pork vermicelli, soak the soft vermicelli in advance, chop it and fry it, and then add seasonings with cabbage and pork and stir clockwise and evenly.

Chop the cabbage, and put salt in the cabbage to kill the water. Squeeze the cabbage out of water. Alternative.

Pork mincing. Add water and stir. Add water in three divided doses.

Such dumplings do not dry. The water is preferably seasoned water. Vermicelli with boiling water.

Blanch. Medium-rare. Chop under cool water.

minced meat. Add the chicken bouillon. Oyster sauce.

Pour all the seasoning into the meat. Just stir it.

How do you think you're going to tune this? You can put all the usual seasonings on it.

Ingredients: 300g flour, 200g cabbage, 60g vermicelli, 50g fungus.

Excipients: appropriate amount of edible oil, appropriate amount of salt, appropriate amount of baking powder, appropriate amount of pepper powder, appropriate amount of five-spice powder, appropriate amount of light soy sauce, appropriate amount of soy sauce, appropriate amount of sesame oil.

Preparation of cabbage fungus vermicelli stuffed buns.

1. Add yeast to the flour, add an appropriate amount of water and make a dough to ferment. As shown in the figure below:

hours of fermentation completed.

3. Boil the soaked fungus in boiling water for 5 minutes, then cut the foam.

4. Wash the cabbage, chop it, and add an appropriate amount of refined salt to kill the water.

5. Soak the vermicelli until soft and chop it.

6. Add cooking oil, refined salt, Sichuan pepper powder, five-spice powder, light soy sauce, soy sauce and sesame oil to the vermicelli, cabbage and fungus and mix well.

7. Exhaust the dough, divide the agent, and roll out the round cake.

8. Add the filling, pinch the pleats and make a bun.

9. Do it in turn, put it in the steamer, and wake up naturally for 10 minutes. The water can be boiled and steamed for 15 minutes, then the heat can be turned off, and the water can be steamed for 5 minutes.

10. Finished product.

First of all, wash and chop the pork and cabbage, then add the chopped green onion and ginger, add the appropriate amount of salt, sesame oil, chicken essence, light soy sauce and stir well, and the delicious dumpling filling is adjusted.

Seasoning: Sichuan pepper powder, salt, oil consumption, light soy sauce, five-spice powder, sesame oil, cooking wine, chicken essence.

2. Chop the cleaned pork, the taste of your own chopping is better, you can also use a meat grinder to crush, put the minced pork into the basin, add salt, pepper powder, oil consumption, light soy sauce, five-spice powder, cooking wine, chicken essence, sesame oil, and stir with chopsticks in one direction to marinate the meat filling into the flavor.

3. Wash and drain the cabbage, put it on the cutting board and chop it, put it in a basin, put a little salt, and marinate for 10 minutes.

4. Peel off the skin of the green onion, wash and drain the water, and chop it into minced green onions; Peel the ginger, wash and drain it, chop it into minced ginger, put the chopped green onion and ginger into the marinated meat filling, and continue to stir well in one direction with chopsticks.

5. After pickling cabbage, find a piece of clean gauze, pour it on the gauze, wrap it in gauze, wring the water vigorously, and twist it until there is no water.

6. Put the twisted cabbage in the meat filling, continue to stir in one direction with chopsticks, and then add an egg, so that the dumpling filling is not easy to spread out, and the dumpling filling will be firmer.

7. Stir well, it's done, and a pot of delicious cabbage and pork dumplings will be filled.

Be careful not to put water in the meat filling, because the cabbage still has a certain amount of moisture, when the two are stirred together, the meat will absorb the water of the cabbage, if you add water, the overall filling will become very thin, and the taste will not be layered.

Finely chop the cabbage, then add an appropriate amount of salt to the chopped cabbage, stir well, and dry all the water on the cabbage. Then put the peppercorns in a pot and fry them, soak them in water with chopped green onions and minced ginger for fifteen minutes, and leave the water for later use.

Next, we can add this peppercorn water to the minced meat and stir well, and add a little peanut oil to lock in the moisture. After that, add other seasonings, ingredients, and egg whites to the minced meat and stir well, and finally add the dried cabbage and stir well.

First of all, the cabbage is minced, salted, stirred, wrung out of water, then add pepper water to the minced meat and stir, pour in peanut oil, and finally mix it with the cabbage.

Pork cabbage stuffing is also my favorite food, if you want pork cabbage stuffing to be delicious, you must choose fresh fat and thin pork, cabbage to marinate out the water, with pepper water or broth to adjust the filling, the filling must be adjusted, so that the pork cabbage filling is tender and delicious. Pork cabbage stuffing is also often eaten in our lives, whether the pork cabbage stuffing is used to make buns, or dumplings, it is very delicious, delicious, nutritious, suitable for all ages, I also like to eat cabbage, now it is just the season of oil cabbage, cabbage is very fresh, used to stir-fry, stuffing is very delicious, yesterday at noon also ate pork cabbage stuffed dumplings, tender and delicious, delicious, let's share how to mix pork cabbage stuffing delicious.

Second, the production step 1, ingredients: pork, cabbage, green onions, ginger, pepper, sugar, salt, oyster sauce, sesame oil, five-spice powder, light soy sauce, eggs 2, wash the pork, remove the skin, the meat is three points fat and seven points thin is just right, cut into small pieces with a knife, and then chop and put it in the basin, although the minced meat filling is more tired, but the stuffing will taste more fragrant. 3. Soak the peppercorns in water in advance for later use, wash the green onion and ginger, drain the water and chop it and put it in the meat filling, add salt, sugar, oyster sauce, light soy sauce, five-spice powder, and then beat an egg, adjust the filling with pepper water, and add it several times.

4. Stir in one direction, stir until the meat filling absorbs all the pepper water, add a little more, and stir in one direction until the meat filling is sticky and strong, and put it on the side. 5. Wash the cabbage, drain the water and chop it, add salt, stir evenly and marinate it, after the cabbage is pickled, a lot of water will come out, squeeze the water in the cabbage by hand, and mix the cabbage with sesame oil to squeeze out the water. 6. Then add the cabbage to the meat filling, stir well, and refrigerate it in the refrigerator, so that the filling will be more delicious and delicious, and it is better to wrap, so that the pork cabbage filling is more fragrant, more tender and delicious, and the adjusted filling is used to wrap buns, and the dumplings are very delicious.

Pork cabbage stuffing is a very common dumpling filling, first of all, we will cut the cabbage minced with an appropriate amount of salt, marinate it out of the water to control the dry moisture, and then put an appropriate amount of salt, oyster sauce, sesame oil, a small amount of light soy sauce will stir the pork stuffed cabbage together, put it in the refrigerator and refrigerate for a few hours.

When preparing the pork and cabbage filling, first chop the cabbage, add salt to marinate the excess water in the cabbage, then chop the pork, put the cabbage and pork together and stir, add eggs, dark soy sauce, light soy sauce, thirteen spices and other seasonings and stir evenly, and the pork and cabbage filling is ready.

Pork cabbage stuffing is a lot of people love to eat, the Northeast aunt teaches you the most correct way to adjust pork cabbage stuffing, the meat is tender and the cabbage is fresh, delicious and not greasy.

1.Chop the cabbage roots, commonly known as cabbage gangs, and put them in a drawer cloth to squeeze out the water slightly to prevent too much water. 2.

Chop the meat, add salt, monosodium glutamate, thirteen spices, and mix thoroughly. 3.Add large oil or cooked oil to the chopped cabbage and mix well.

4.Pour in the minced meat, add sesame oil and mix well.

How to mix cabbage and tofu stuffing:

1. Wash the vermicelli, boil the water, soak the vermicelli in water until coarse and soft, and cut into small pieces.

2. Wash the cabbage, cut it into small pieces and chop it.

3. Wash the tofu, put on disposable gloves, and scratch it.

4. After the cabbage is chopped, squeeze out the water, stir with the tofu and vermicelli filling, and add salt.

5. Add five-spice powder, olive oil, vermicelli, oyster sauce, chicken essence, green onion, light soy sauce, sesame oil, and stir well.

How to adjust the cabbage and tofu filling.

6. After stirring well, you can make the filling and eat. Cut the tofu into cubes and fry them in a pot, blanch the cabbage with water to squeeze out the water and chop it up, after the vermicelli is made with water, boil it, chop the vermicelli after cooking, and then put everything together, add some oil, salt, monosodium glutamate, chicken essence, sesame oil and mix well.

The noodles are made in advance, 500g of flour and yeast are stirred with warm water and poured into the flour, and 5g of sugar is added to promote rapid fermentation.

Fillings and ingredients are prepared; Cabbage, minced meat, tofu, red pickles, green onion and ginger.

Blanch the cabbage in boiling water for 3 to 5 minutes.

Remove the minced water and dry it.

Mix the crushed tofu with the minced meat, add the chopped snow red pickles, and season with various seasonings.

Hair the good dough on the panel rub the exhaust, awake for 5-10 minutes.

After waking up, rub it into long strips and roll it into a bun skin. Slightly thicker in the middle.

Start stuffing; Wrapped tofu cabbage buns.