The practice of gourd stuffed dumplings, how to make gourds delicious

Materials. Ground pork 400g

1 gourd.

Flour to taste.

1 cucumber.

Minced green onion to taste.

Minced ginger to taste.

Soy sauce to taste.

Salt to taste. Cooking wine to taste.

Vegetable oil to taste.

Ground white pepper to taste.

Steps. 1. Prepare the ingredients. Add flour and water and form a dumpling dough on the side, wash the gourd and set aside.

2. Stir in a little water to make the pork filling more moisturized, add minced green onion and ginger, cooking wine, soy sauce, pepper, vegetable oil, salt, and stir clockwise.

3. Peel and cut the gourd, dig and remove the gourd.

4. Rub it into a short wire with a cutting board and add a little salt to kill the water.

5. Remove the water, don't dry it too much, and chop some more.

6. The stuffing is mixed here, and I found that it is a little less than enough to eat, and I added a dry cucumber, which is also a wiping silk brake water, which is an unintentional cucumber, but I didn't expect the finished product to be particularly delicious, you can try it, and this step can be omitted if you don't like it.

7. Mix the gourd and cucumber into the meat filling clockwise, and the filling is ready.

8. Roll the dough into long strips.

9. Kneading agent and rolling skin.

10. Wrap it into dumplings and leave a gap for a good code. After the water in the pot is boiled, put in the dumplings, and the cold water can be taken out of the pot after three boils and two times.

The gourd roast meat is delicious. Here's how:

Prepare the material: gourds.

1. 80 grams of pork (fat and lean), 2 grams of minced garlic, a spoonful of dark soy sauce, 1 teaspoon of salt, 3 grams of oil, 2 grams of chopped green onion.

1. Wash the pork and slice the fat and lean meat separately.

2. Peel the gourd, wash it and cut it into pieces.

3. Pour a small amount of oil into the pot, turn to low heat after heating over medium heat, and put in the fat slices to refine the grease, and do not use the oil residue.

4. Add the lean pork slices and stir-fry until they change color.

5. Pour in the dark soy sauce and stir-fry evenly.

6. Turn the heat to medium again, pour in the gourd pieces and stir-fry constantly.

7. After about two minutes, add salt and stir-fry to precipitate the water in the gourd.

8. Add minced garlic and stir-fry evenly.

9. Turn to low heat and cover the pot and simmer. There is no need to put water, and the water in the gourd will continue to precipitate.

10. When the soup is about to dry, turn off the heat, sprinkle with chives, and you can put it on the plate.

There is a knack for gourd to be delicious, learn this characteristic method, it is tender and refreshing, and the family loves to eat it, fragrant! How to make a gourd, how to make a gourd, how to make a gourd, how to make a gourd cake, how to make a gourd cake, how to make a delicious breakfast cake, a simple and nutritious breakfast cake, how to make a breakfast cake.

It's delicious to stir-fry the gourd in oil.

Ingredients: 300g gourd.

Seasoning: Appropriate amount of salt, appropriate amount of garlic, appropriate amount of blended oil.

1. Prepare the gourd;

2. Cut the gourd into slices;

3. Cut the garlic into slices and the small red pepper into small pieces;

4. Pour the garlic and small red pepper into the pot;

5. Pour the gourd into the pot;

6. Sprinkle in salt;

7. Remove from the pot. The nutritional value of gourds includes the following categories:

1. Enhance the body's immune function. The gourd contains protein and a variety of trace elements that help to enhance the body's immune function. At the same time, the gourd is rich in vitamin C, which can promote the synthesis of antibodies and improve the body's antiviral ability.

2. Reduce the sugar content in the body, and isolate two trypsin inhibitors from the pulp of the gourd, which have an inhibitory effect on trypsin, thus having a hypoglycemic effect.

3. Anti-cancer and anti-cancer. Carotene is abundant in the pulp of cucurbit, which can prevent the synthesis of carcinogens in the human body after consumption, thereby reducing the formation of cancer cells and the incidence of cancer in the human body.

Gourd is delicious with it with fried clams. The emerald green gourd is sliced and simmered with clam broth, and the sweetness of the gourd blends with the umami flavor of the clams, which is really refreshing and delicious.

1. Put the clams you bought back into clean water and raise them for a day, remember to drop a few drops of oil, and change the water several times halfway.

2. Cook the cleaned clams in cold water (remember cold water), and add a few slices of ginger to help remove the smell.

3. Wait for the clams to open their mouths one by one, immediately remove them for later use, and then prepare other raw materials.

4. Heat the pan with cold oil, add ginger and garlic and stir-fry.

5. After stir-frying until fragrant, add gourd slices and stir-fry.

6. Add a little clams to the soup and boil.

7. When the gourd slices are slightly transparent, add the blanched clams and stir-fry.

8. Add a pinch of salt to taste.

9. Finally, before leaving the pot, add red pepper slices and stir-fry evenly to put them on a plate, and sprinkle chopped shallots on the surface.

10. The finished product is served.

Ingredients: Ingredients: 150g of gourds, appropriate amount of oil, appropriate amount of salt, appropriate amount of garlic, step 1Gourd slice 2Prepare the garlic 3

Finely chop the garlic 4Grease pan 5Add the garlic and stir-fry 6

Then add the gourd and stir-fry 7Add salt and fry the gourds until soft.

Ingredients: gourd, chili, garlic cloves, salt, soy sauce.

Method 1, shredded gourd;

2. Shred the chili pepper, pat the garlic and chop it;

3. After the oil is hot, first fry the garlic until fragrant, fry the gourd shreds, and fry the pepper shreds together;

4. Add salt, soy sauce and vinegar and stir-fry, and dry the soup turntable.

Ingredients: 1 handful of dried fungus, 1 handful of dried shiitake mushrooms, 4 eggs, 1 small handful of shrimp skin, 1 carrot, appropriate amount of dumpling skin.

Excipients: 1 tablespoon salt, 1 teaspoon cooking wine, 1 teaspoon light soy sauce, 1 teaspoon oyster sauce, 1 teaspoon sesame oil.

Steps: 1. Prepare all the ingredients.

2. Put dried shiitake mushrooms and dried fungus into clean water to soak, if you are in a hurry, you can use warm water, but not only hot water.

3. Put the soaked shiitake mushrooms and fungus in a pot of boiling water, blanch them, remove them, drain them and set aside.

4. Knock the eggs into a bowl, add 1 teaspoon of cooking wine, 1 teaspoon of salt and 1 tablespoon of water, and beat with an egg whip until scattered.

5. Heat the wok, put in more oil than usual to stir-fry, after the oil is hot, pour the egg liquid into the pot, stir-fry over high heat until the egg liquid has just solidified, don't fry it old.

6. Put the scrambled eggs in a bowl and crush some with a spoon to make it easier to wrap the filling.

7. Clean the carrots, peel off the skin, and rub them into fine threads with a silk grater.

8. Clean the carrots, peel off the skin, and rub them into finer filaments with a grater.

9. Squeeze out the blanched shiitake mushrooms by hand and put them in a food processor to crush.

10. Put the fungus in a food processor and stir it. You don't need to crumble too much, just a few seconds. Or it is okay to cut it with a knife.

11. Put the processed fungus, shiitake mushrooms, shredded carrots and eggs into a bowl, soak the shrimp skin to remove some of the salt, and put it in a bowl, then add an appropriate amount of oyster sauce, light soy sauce, salt and sesame oil.

12. Stir well with chopsticks, and the vegetarian filling is ready.

13. Take a dumpling wrapper and spread it out in your hand, and put the filling in the middle position.

14. Pinch into dumplings.

15. Wrap all the dumplings in turn.

16. Put an appropriate amount of water in the pot, turn on high heat, and boil the water until it boils. Put the dumplings in a pot of boiling water, and at first gently push the dumplings with the back of the spoon to avoid sticking.

17. On medium heat, bring the dumplings to a boil, put in a small bowl of cold water, continue to boil, then put in a small bowl of cold water, and cook until all the dumplings come to the surface.

Ingredients: minced pork, gourds.

Excipients: minced green onion and ginger, oil, monosodium glutamate, salt.

1. Clean the gourd and set aside.

2. Peel and insert into thick wires.

3. Add minced green onion and ginger, oil, monosodium glutamate and salt to the minced meat and stir with water in batches.

4. Put the shredded gourd into the meat filling.

5. Stir well, then add sesame oil and stir well.

6. Put the meat filling into the dumpling skin**.

7. The production is complete.

Whether it's gourd dumpling stuffing or other dumpling filling, everyone is sure to do it differently, and there is no standard answer, but I personally prefer gourd pork filling, and gourd shrimp filling.

And I personally think that, just as the tip of the tongue in China says, high-end ingredients often only need the most simple cooking methods, you don't need to make it too complicated, if a lot of messy seasonings or condiments are put in, it will cover up its own fragrance.

Personally, I think that gourd pork filling, only gourd, meat filling, peanut oil, chopped green onion, salt, soy sauce is enough, if you add too many other condiments, you really can't eat its own fragrance.

1.Prepare minced ginger, chopped green onion and pork and stir with water, add the prepared seasoning, and stir well.

2.Chop the leeks, put them in the meat filling and stir well, and the leek pork filling is ready.

Celery pork filling.

1.Prepare minced ginger, chopped green onion and pork and stir with water, add the prepared seasoning, and stir well.

2.Chop the celery, put it in the meat filling and stir well, and the celery pork filling is ready.

Three fresh stuffing 1In a bowl, add minced ginger, chopped green onion, fungus, shredded carrots and eggs and stir well.

2.Add the prepared seasoning, stir well, and the three fresh fillings are ready.

The Compendium of Materia Medica records: gourd seed is good for water, clears away heat*, quenches thirst, and removes annoyance. Treatment of edema, abdominal distention, heat irritability, thirst, sores and poison. Beneficial to the large intestine and moisturizing the skin. Summer is the season when the gourds are ripe, so you can eat more.

Materials. Flour.

500 grams. Gourds.

2 pounds. Shrimp.

Amount. Egg.

5 pcs. Yeast.

4 grams. Baking powder.

3 grams. Dumpling seasoning powder or thirteen spices.

Amount. Fuel.

1 scoop. Essence of chicken.

1 scoop. The steps of making the steamed buns.

Save the practice to your phone.

Step 1: space<>

Cut or rub the gourd, dry it first, and then add salt to kill. Shredded tastes more watery.

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Take out the water and use it to mix the dough.

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The dough should be cooked with gourd water without adding an appropriate amount of yeast and aluminum-free baking powder, and if it is not enough, you can add an appropriate amount of water.

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Add an appropriate amount of cooking wine to the eggs and beat them, and the cooking wine will make the egg liquid fresher and more swelling.

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Heat the pan with cold oil and slice the eggs.

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Turn off the heat and fry the shrimp skin.

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Put the dumpling filling powder, consume oil, chicken essence, and an appropriate amount of salt and mix well and cool.

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Divide the filling and mix well when wrapping.

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Divide the agent, knead well, and let rise.

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Wrap the buns and let them rise for 10 minutes until the buns are soft.

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Steam in a pot of cold water, change to low ignition after gassing, steam for 13 minutes, turn off the heat and simmer for 2 minutes, and take out.

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Stuffed with gourd buns.

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I didn't calculate the amount, I left a little bit of filling, added some flour and spread out a pancake.

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Small fire stalls. Step 16

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The pancakes are cooked faster than the buns, so they were eaten first. Ha ha.

The preparation of gourd-stuffed dumplings is as follows:

Ingredients: 750 grams of zucchini (gourd), 300 grams of pork, 600 grams of flour.

Excipients: 10 ml of oil, 15 grams of green onion and ginger, 1 spoon of salt, appropriate amount of five-spice powder, 1 spoon of sesame oil, appropriate amount of light soy sauce.

1. Prepare the ingredients.

2. Peel and remove the zucchini, then rub it into silk with the help of a tool, sprinkle some salt to squeeze out the water, and chop it.

3. Chop the pork, add oil, salt, five-spice powder, minced green onion and ginger, sesame oil, and light soy sauce to make a filling, stir in one direction, and stir to make it stronger.

4. Add the chopped zucchini.

5. Use chopsticks to stir the meat filling and zucchini together in the front stop, stir well, and the zucchini meat filling is ready.

6. Add water to the flour and form a dough, then let it rise for half an hour, cut it into a dumpling agent, roll it into a dumpling skin, wrap the dough of the dumplings and make it slightly softer and delicious.

7. Take a dumpling skin, put in the zucchini meat filling, and wrap it into dumplings.

8. Wrapped dumplings.

9. Boil the water in the pot, put in the dumplings, wait for it to boil again, add a bowl of cold water, and repeat the meat dumplings twice to be cooked.

Ingredients: minced pork, gourds.

Excipients: minced green onion and ginger, oil, monosodium glutamate, salt.

1. Clean the gourd and set aside.

2. Peel and insert into thick wires.

3. Add minced green onion and ginger, oil, monosodium glutamate and salt to the minced meat and stir with water in batches.

4. Put the shredded gourd into the meat filling.

5. Stir well, then add sesame oil and stir well.

6. Put the meat filling into the dumpling skin**.

7. The production is complete.

Preparation of nuts-stuffed dumplings.

Method:1. Wash and peel the eggs one by one.

2.Use a special tool to shred the roe.

3.Chop some caviar kernels, sprinkle with a pinch of salt and squeeze the brine by hand.

4.Use a knife to chop the lean pork. I don't think there's any need to cut too much. Mentally better tasting.

5.Soak the scallops. If scallops are not available, shrimp and shrimp skin can be used.

6.Cut the scallops.

Practice the steps. 1.Prepare the ingredients. Add flour to make a dumpling dough, set aside to bake, wash and set aside.

2.Stir the minced pork into a little water to make it more moist. Add minced green onion and ginger, cooking wine, soy sauce, pepper, vegetable oil, salt, and stir clockwise to make the filling dough.

3.Peel the roe, cut it, dig the roe.

4.Rub the short wire with a chopping board and add a little salt to kill the water.

5.Squeeze the water, don't dry it too much, chop more.

6.I mixed the stuffing here and found that it was not enough to eat. A dried cucumber was added, which was also used to wipe the silk and brake water. This is an unintentional addition of cucumbers. I didn't expect the finished product to be particularly delicious. You can try it, and you can omit this step if you don't like it.

7.Mix the roe deer and cucumber clockwise into the meat filling and the filling is ready.

8.Knead the dough in long strips.

9. Pulling agent and peeling.

10.Wrap into dumplings and leave a notched yard. After the water in the pot is boiled, pour in the dumplings, boil three times and order cold water twice to get out of the pot.