How to make red dumplings in the snow and stuffing delicious

Dumplings are a kind of traditional specialty food, also known as dumplings, common cabbage filling, leek filling, mushroom filling, etc., snow red.

It is a vegetable with high nutritional value, also known as snow cabbage, which is rich in protein and dietary fiber.

Vitamin C, carotene.

and calcium, iron, phosphorus and other minerals, but also contains a lot of mustard oil, tastes spicy, with snow red dumplings taste delicious, deeply loved by everyone.

1.Wash and mince the red in the snow, put it in a container and add salt and mix well.

2.Let method 1 stand for 20 30 minutes, wait for it to slightly come out of the salt water juice, then press the water of the vegetable filling slightly, add the fresh meat filling and stir evenly in the clockwise direction.

Preparation of red pork dumplings in the snow.

Ingredients: 500 grams of flour, 500 grams of snow red, 250 grams of pork, appropriate amount of green onions, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of soy sauce, thirteen spices.

Amount. Method Steps:

1.Noodles: You can use warm water when it is cold, and leave it for an hour after mixing. This is an hour to prepare the materials.

2.Wash and chop the red in the snow, add a little salt to control the moisture inside, and squeeze out the water as much as possible.

3.Wash the green onions, ginger and garlic and finely chop them and put them in the prepared meat filling.

4.Add the snow red to the minced meat, then add salt, thirteen spices, soy sauce, sesame oil, and stir well. Crack in two more eggs and stir well. Stir in one direction so that the filling can be adjusted more evenly.

5.Spread a layer of flour on the cutting board, knead the dough into small strips, cut into small pieces, and roll out into dumpling wrappers. Put the stuffing and wrap the dumplings.

Benefits:1Laxative.

The cellulose content in Xueli Red is very rich, you can make it into pickled vegetables to eat, it is not easy to rot after pickling, and the feeling of satiety is stronger after eating, and it can also make the speed of gastrointestinal peristalsis faster, and the speed of fecal discharge is accelerated, and it can also achieve the effect of moistening the intestines and laxative, which is a good food choice for patients with habitual constipation.

2.Prevents aging.

Snow red is very rich in vitamin C, eat some properly to meet the needs of the body, but also anti-aging, anti-scurvy.

It also contains iron.

Phosphorus, sugars, fats, proteins, vitamins, so it is a very good health green vegetable.

1. Snow red can be used to make dumplings. Shirihong is a variant of mustard greens, which is the same as mustard greens.

2. Therefore, it has a unique spicy taste, but blanching can reduce the spicy taste of fresh snow red, so the dumpling filling with snow red should be blanched in boiling water first, and then taken out in cold water, so that the taste is better.

3. Dumplings are a kind of traditional specialty food, also known as dumplings, common cabbage filling, leek filling, mushroom filling, etc., Xueli red is a vegetable with high nutritional value, also known as snow cabbage, rich in protein, dietary fiber, vitamin C, carotene and calcium, iron, phosphorus and other minerals, but also contains a large amount of mustard oil, tastes spicy, with Xueli red dumplings taste delicious, deeply loved by everyone.

1. Take out two bundles of pickled snow red from the jar and soak them in water for two or three hours.

2. Wring out the soaked snow red and chop it into pieces. If you are afraid of being too salty, you can take a small point to taste, and if it is salty, you can change the water and soak it again.

3. Prepare a small amount of meat, put oil in the pot, add minced ginger and minced garlic to the hot oil, fry the meat in the pot until fragrant, and add an appropriate amount of cooking wine.

5. Knead the noodles that have been made in advance into strips and knead them into small agents. (The dough process is simply brought here: about 35° of warm water, put in 7g of yeast, the ratio of yeast to flour is 1:.)

100, that is, 1g of yeast corresponds to 100g of flour. Stir well, pour in 700g of flour, stir into cotton wool, then knead into a smooth dough, seal with plastic wrap and let it rise to twice the size).

6. Knead the small agent into a round shape and roll it into a thick bun skin with a thick middle and thin sides.

7. Put in the red stuffing in the snow and wrap it into a bun, the mouth of the bun must be sealed, I have a few unsealed soups.

8. Put it in the steamer and let it rise for 20 minutes, then steam it for 15 minutes after steaming.

9. Don't be in a hurry to open the lid after turning off the heat, open the lid in five minutes, and the delicious red buns in the snow will be ready.

【Home Cooking】Snow mushroom buns, thin skin and big filling, noisy and fragrant, can be served on the table for three meals a day, share it for reference!

Soak the mushrooms in water in advance to bring out the salty taste, wash them and set aside.

Put the ground beef in a basin, add minced green onion and ginger, sesame oil, soy sauce and white pepper, mix well, chop the mushrooms and put them in the beef filling, mix well and set aside.

Add yeast and sugar to the flour and form a dough with warm water, cover with plastic wrap and ferment twice as large at room temperature, then add a little edible alkaline water and knead well, add a little dry flour to knead the dough.

Then pull out the dough and squeeze it into a skin.

Add the snow mushroom filling.

Pinch out the pleats and wrap them into buns.

Put it in a pot of cold water and put it away from the spacing, cover and put it on low heat until it boils, and steam it on high heat for 15 minutes.

Tips for thin skin and large filling, fragrant and fragrant.

Ingredients: minced pork.

300g pickled cabbage to taste.

600g of flour

Yeast 5 g excipient oil.

Salt to taste, chopped green onions.

Other seasonings to taste.

Appropriate steps. 1.Wash the pickled cabbage, soak it lightly, chop it and dry it.

2.Put chopped green onion into the filling, add salt, monosodium glutamate, five-spice powder, water and oil and stir in one direction.

3.Stir the cabbage into the meat filling to make a bun filling and set aside.

4.Melt the yeast powder with warm water, pour it into the flour and knead it into a smooth dough.

Don't be too soft, otherwise the steamed bun won't look pretty.

5.Let rise in a warm place for 50 minutes.

6.Divide the proofed dough into suitably sized pieces.

7.Roll out into a thicker skin in the middle.

8.Wrap in the mixed filling.

9.Put the wrapped buns in the steamer, taking care to leave room for swelling.

10.Put warm water in a pot. Place the steamer on top. Continue to rise for 30 to 50 minutes, and see that the bun has grown significantly.

Steam on high heat, and turn off the heat about 15 minutes after gassing.

11.After turning off the heat, wait another five minutes before opening the lid to avoid retraction.

Well, the buns are beautiful.

OK. Mustard greens are a variant of mustard greens, which are rich in mustard oil like mustard greens, so they have a unique spicy flavor, so before using them to make dumpling fillings, you need to blanch them to reduce the spiciness.

The filling of dumplings is generally a combination of meat and vegetables, and the common fillings are pork and purse, leek eggs, corn pork, mushroom pork, leek shrimp and other fillings.

After the dumplings are wrapped, they can be steamed and boiled, fried, and other ways to cook and eat.

It is very rich in nutrients, including protein, fat, vitamin alliter, riboflavin, carbohydrates, vitamin B1, niacin, and minerals such as calcium, phosphorus, and iron.

Fresh snow red can be used to make dumplings, we only need to wash the snow red and put it into the pot to blanch, then take out the snow red cold water a few times, and chop the snow red for later use, and finally pour the meat foam, mushroom powder and other things into the snow red according to your own preferences, stir evenly and season to make dumplings.

Dumplings are a traditional food with a very long history, and when we make dumplings, we can choose what ingredients to use to make the filling of dumplings according to our own taste, and it is also possible to make dumplings with fresh snow red.

If we want to make dumpling filling with fresh snow red, we first need to put the snow red in clean water and wash the socks with it, then boil a pot of boiling water and blanch the snow red in it.

Then take out the snow red and put it in cold water several times, and finally chop the snow red again, add an appropriate amount of minced meat and mushroom powder to it according to your preference, stir well and season to start making dumplings.

Preparation of fresh snow mushroom dumplings:

Ingredients: 60 grams of cornmeal, 250 to 300 grams of flour, 180 grams of hot water, appropriate amount of snow mushroom, appropriate amount of meat filling, 4 spoons of soy sauce, appropriate amount of sesame oil, 1 spoon of cooking wine, appropriate amount of five-spice powder, appropriate amount of white pepper, appropriate amount of salt.

Steps: 1. Add boiling water to the cornmeal.

2. Stir well. <>

3. Add flour. Stir into dry flour. The ratio of cornmeal to flour is about 1:6. Cornmeal has no gluten, so you can't put more, otherwise it will be difficult to wrap.

4. Mix into a soft and hard dough for dumpling noodles. Each brand of flour absorbs different amounts of water. You can add or subtract the amount of flour in moderation. Cover and let stand for 15 minutes.

5. Wash and blanch the fresh snow fern and cut into foam. Drain the water. Finely chop the green onion and ginger.

6. Prepare the minced meat. Thin separately and twisted separately.

7. Put the fat foam into the pot.

8. Slowly stir out the oil.

9. Add the green onion and ginger foam and stir-fry until fragrant.

10. Add 4 tablespoons of soy sauce. Soy sauce will be more fragrant when heated. When you see the soy sauce boiling, you can turn off the heat for a few seconds.

11. Add a spoonful of cooking wine to the meat filling, stir well with a little white pepper to remove the smell.

12. Mix the materials. Then add five-spice powder and an appropriate amount of sesame oil.

13. Stir well. Finally, add the salt.

14. Roll the dough into a dough that is a little larger than the dumpling agent and roll it into slices. Wrap into dumplings.

15. After wrapping, put some oil in the pan, put in the dumplings, over medium-low heat, and fry the bottom of the dumplings to scorch.

16. a finished product.