How to adjust the filling of pork radish dumplings to taste good Tips

1.Flour add water and form a hard, smooth dough, cover and let rise.

2.Prepare the required materials.

3.Chop the pork into minced meat, add soy sauce, chicken essence, minced ginger and salt, and mix well. Add a little water, turn in a circle and whip in one direction, and continue to add some water when you are strong. Repeat this until you are satisfied.

4.The carrots are shaved into thin strips with a grater (with the thinnest blade) and then chopped slightly with a kitchen knife.

5.Heat a little oil in a pot, stir-fry the chopped carrots for a while, and let them dry for a while.

6.Add the cooled or warm carrots to the minced meat and stir well. The stuffing is fine, and if there are green onions, you should put some green onions on hold.

7.Roll the dough into long strips and cut into small pieces. Prepare some dry flour to prevent the agent from sticking.

8.Roll out the dough into a thin dough.

9.Wrap in the stuffing. Wrap up as much or as much as you need in turn.

10.Put water in the pot, bring to a boil, add some salt, and then add the dumplings. Order cold water three times, add some cold water every time it boils, three times is good, and you can get out of the pot.

11.All right.

1.Shred the carrots with a grater and chop them with a knife.

2.Put oil in the pot, you can put more in an appropriate amount, add chopped green onion and minced ginger and stir-fry until fragrant, add minced carrots and stir-fry, and stir-fry.

3.Finely chop the green onion.

4.Add the meat filling and cooking wine to stir the gluten in one direction, and add some water in the middle.

5.Add the stir-fried carrots and chopped green onions to the meat filling, add the dumpling seasoning, salt, light soy sauce, dark soy sauce and sesame oil, and stir well.

6.Knead the noodles that have been mixed in advance into strips and cut them into small pieces.

7.Take a small amount and roll it into a thick skin in the middle and a thin skin on the edge.

8.Wrap the stuffing and wrap the dumplings.

9.Put water in the pot, put the dumplings after the water boils, cook until it floats, repeat the water twice, and then you can take it out and eat it when it is cooked.

Ingredients. 500g pork belly.

1 carrot.

300g dumpling wrappers.

Ingredient. Coriander to taste.

Chili peppers to taste. Appropriate amount of green onions.

Ingredients: 400 grams of carrots, shallots, 300 grams of ground pork, 100 grams of tender corn kernels, salt, soy sauce, dumpling ingredients, salad oil, sesame oil.

Method: First of all, chop the prepared pork into meat filling, put it in a basin and add oil, salt, soy sauce, seasoning and an appropriate amount of water, stir well, and be sure to stir clockwise when stirring, so that the filling can become more viscous.

Wash the carrots, then cut them into shredded turnips, then cut them into foam.

Corn kernels can be chopped or not, mainly according to one's preference.

Chop both the shallots and ginger and set aside. It is recommended that the shallots can be finely chopped.

Add the prepared chopped carrots, minced corn, minced ginger and minced green onions to the minced meat and stir well, then add a small amount of oil and salt and stir again.

Because we add more vegetables and less meat, we can add another egg to the meat filling, which can increase the stickiness of the filling.

Then wrap the prepared filling into the dumpling wrapper and cook it in the pot, so that a delicious radish stuffed dumpling is ready.

1.Put the meat into a blender and stir into the meat filling, put it in a basin, add the fungus, shiitake mushrooms, green onions, water chestnuts, and white radish foam, paying attention to one direction to mix all the ingredients evenly.

Tips: It is not recommended to chop the radish too much here, you can directly cut it into shredded radish.

2.Put the prepared minced meat in a bowl, beat 2 eggs on top of the minced meat, and then put together the prepared minced fungus, shiitake mushrooms, water chestnuts, green onions, and shredded radish and stir well.

3.Add oyster sauce, light soy sauce, corn starch, pepper, five-spice powder, sesame oil, rapeseed oil, and a small amount of sugar to the filling, stir well, and then seal it and put it in the refrigerator for a while after completely stirring evenly, so that the filling can be marinated more flavorful.

Tip: When stirring the filling, be sure to keep stirring clockwise in one direction to make the filling more viscous.

4.Before making dumplings, you can take out the filling and then add salt to ensure that the filling does not come out with too much water.

How to make pork and radish stuffed dumplings delicious: First of all, break the pork into minced pieces. Turnip. After frying in wastewater.

Bright, squeeze out the water for him, and then put the seasoning. Light soy sauce, dark soy sauce. Then put the oil to eat vegetable oil or ten blended oil, olive oil can be.

Once the pot is hot, add the peppercorns. Star anise, chili fried oil to fry the oil. Add the dumpling filling, then add the meat and stir clockwise.

Stir until smooth.

Hello, dear, I understand your problem, the method of adjusting the filling of radish meat filling is, 1Step 1: First make a bowl of pepper water:

Add peppercorns, star anise and bay leaves to the pot, add an appropriate amount of water, boil over high heat, turn to low heat and cook for about 5 minutes after boiling, pour it into a bowl to cool for later use; Sichuan pepper water has a good deodorizing effect, 2Step 2: Chop the prepared meat into meat filling, and the best fat and lean ratio of meat is 1:

9 or 2:9, this kind of stuffing tastes the best; After the minced meat is chopped, put the minced meat in a bowl, add a little light soy sauce and chicken powder to the bowl, beat an egg, stir in one direction, and fully integrate the minced meat and seasoning; Then beat the water of the peppercorns into the meat filling, and stir it vigorously in one direction for about 8 minutes to make the meat filling more fully absorbed. 3.

Step 3: Prepare a piece of ginger, wash the ginger and cut it into minced ginger, then put the minced ginger into the meat filling, pour a little green onion and ginger oil, and stir well; Then wash the prepared radish, cut it into thin strips, then chop it into diced radish, pour the diced radish into a basin, add a spoonful of salt, stir well, marinate for about 5 minutes, and let the radish precipitate water; Once marinated, scoop up the radish and squeeze it dry, then pour it into the minced meat. 4.

Step 4: Prepare a little chives, wash and cut into chopped green onions, pour the chopped green onions into the filling, add a little salt, and stir well together, so that the pork and radish filling is ready. After the dumplings are wrapped, boil water in the pot, boil the dumplings with water, boil the dumplings over high heat, add water 3 times in the middle after the water boils, until the last time the water boils, the dumplings float up and are cooked, and then you can get out of the pot.

Kiss, here's how to do it.

Dumpling tips: 1. When making dumplings, whether you buy dumpling wrappers or make your own dumpling wrappers, it is best to be thinner, so that dumpling wrappers are the best in terms of appearance and taste. 2. The radish must be salted for a while, which can prevent the radish from coming out of too much water and causing the dumpling skin to crack.

3. When making pork and radish dumplings, remember "three don't put it", don't put thirteen spices, don't put oil, and don't put five-spice powder. Radish dumplings are the most delicious with such filling, the method is simple, the seasoning is less, not fishy or greasy, and the original taste!

Dear, your question has been answered, I hope to give a thumbs up, I wish you a happy life every day.

Radish is a great vegetable. As the saying goes, eat radish in winter and ginger in summer, and you don't need a doctor to prescribe medicine. But radish has a strange taste, and in order for pork radish stuffed dumplings to be delicious, it takes 1

Wash the radish and rub it into shreds, boil the water in a pot and blanch the shredded radish for 30 seconds, remove it, put cold water to cool it, control the moisture and chop it; 2.Finely chop the green onions, mince the ginger, put them in the meat filling and stir well, add salt, five-spice powder, light soy sauce and sesame oil and stir evenly and marinate for 20 minutes; 3.Use warm water and dough to rise, put the shredded radish into the meat filling, add oil and salt and stir evenly, knead the dough into long strips after proofing, knead it finely with a knife dough separator, roll it into a dumpling skin, and wrap the dumplings.

Pork radish dumpling filling method.

Blanching carrot method:

1. Pour the noodles into the basin, add a little salt, mix the noodles with warm water, the noodles can not be too hard, nor too soft, knead them first, and then wrap them with safety film to wake up for a while;

2. Chop the meat into a filling, and if you don't want to be too tired, buy a ready-made meat filling. Finely chop the leeks, mince the ginger and shallots and set aside;

A total of 2 sheets. Boiled pork radish stuffed dumplings.

3. Put the meat filling into a basin, add a little soy sauce, salt, and pepper powder and stir well, then add minced ginger and shallots and stir well;

4. Cut the radish into shreds with a multi-functional knife, scald it with boiling water, squeeze the water dry, and then chop it again;

5. Squeeze out the chopped radish again and put it into the mixed meat filling, stir evenly in one direction to form a dumpling filling;

6. Knead the dough into long strips, shape them into the same small agents, roll them into small round slices, and wrap them into dumplings;

7. Use boiling water to make dumplings with as much water as possible. After the pot is boiled, a little cold water is added, and then it is boiled again, and the dumplings are almost cooked after two points of water;

8. Dip it in soy sauce, vinegar and chili peppers.

Put cooking wine, green onion and ginger, light soy sauce, dark soy sauce, oyster sauce, salt, sesame oil and stir the pork filling, wash and peel the carrots and rub them into shreds, chop a few knives slightly on the cutting board, put oil in the wok after heating, put the chopped carrots into the pot and stir-fry until the water evaporates, put them into the stirred meat filling after cooling, stir evenly to make dumplings, but I think the mutton filling and carrots are more delicious to make dumplings.

These are sufficient. OK, next time the fresh meat dumplings come are very delicious. It's best to boil some peppercorn water to advance the box.

Wash the white radish and rub it into shreds. Blanch with water. Squeeze the water out.

Mince. Minced pork. Onion chopped.

Heat the oil. Add the spices and peppercorns and fry them until they are cooked. Cool.

Pour into a container. Put the pork in and stir. Add the fried radish.

Onions. Supermarkets. Friends.

Sesame oil. Sweet noodle sauce. The dumplings are particularly delicious.

How to make radish stuffed dumplings How to eat tricks: After the pork is cut, marinate it with various condiments, cooking wine, oyster sauce, flavor, monosodium glutamate, etc., stay for about 10 minutes, then put in the radish filling, add soy milk, stir evenly, and the pork radish dumplings that come out of this way are very delicious.

The trick of pork radish dumplings must be the radish first The trick of pork radish dumplings must first pass the radish through the water, that is, copy the water, and the dumplings that come out of this way are very delicious.

If you want pork and radish dumplings, you must rub the radish with silk and then mix it with the meat filling, so that it will be more delicious.

The ingredients are more important when mixing the filling, and the most important thing is to put a little oil consumption in the dumpling filling, which will make the dumpling filling delicious.

Pork needs half of the front and half legs.

1. How to adjust the filling of carrot and pork dumplings delicious.

2. How to adjust the carrot and pork dumpling filling.

3. How to adjust the dumpling filling to be delicious.

4. How to make carrots and pork for dumpling filling.

1.300g flour, 150g hot water, 200g carrots, 300g lean pork, 50g pork fat, 1 egg, 200g carrots, seasoning: 1 tablespoon cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of oil, 1 tablespoon of salt.

2.Put the flour in a basin and add hot water.

3.After stirring with chopsticks until it is snowflake-shaped, stop adding water.

4.Knead the smooth dough by hand.

5.Cover with a damp cloth and set aside to relax.

6.Wash the carrots and cut them into shreds.

7.The shredded carrots are really uneven, blanch the carrots in hot water for one minute, and then cool them after taking them out.

8.After passing through the cool water, finely chop the carrots.

9.Add an egg to the minced meat and stir to combine.

10.Then add the chopped carrots, add cooking wine, soy sauce, vegetable oil and 2 tablespoons of salt to stir the meat filling clockwise with chopsticks, add the carrots, and then add the blanched carrot water to the meat filling one spoonful at a time, about half a bowl of water, and mix well into a smooth and non-dry state.

11.The evenly mixed minced meat is very beautiful.

12.Take out the dough, roll it into long strips, evenly cut it into several small pieces, flatten the small agents, and roll them into dumpling skins.

13.Top the dumpling wrappers with some minced meat.

14.Knead and squeeze into dumplings.

15.Cook and serve.

Carrot dumplings with large meat.

Ingredients: 2 carrots, 200g of large meat filling, 300g of flour, appropriate amount of minced green onion, 2g of five-spice powder, appropriate amount of salt, 5g of cooking wine, 5g of soy sauce, appropriate amount of sesame oil (or pepper oil), appropriate amount of minced ginger.

Salty and fresh taste, cooking process, one hour time-consuming, ordinary difficulty.

Method Put salt, minced green onion and ginger, five-spice powder, soy sauce and cooking wine in the meat and marinate for a while. After the carrots are shredded, chop and mix well with sesame oil or pepper oil, and mix with the marinated meat filling to form a dumpling filling.

Place the dumpling filling on a plate.

Add water to the flour and form a dough that is moderately soft and hard for 10 minutes.

Take a portion of the dough and knead it into a long form and cut it into a mixture.

Stand up and press the agent flat, roll it into a dumpling wrapper, fill it, squeeze it into a dumpling, and wrap it all.

Put the dumplings into a pot of boiling water and cook them three times during this time.

The specific method of stir-fried pork with carrot is as follows: ingredients: carrot root, 300 grams of pork, half an onion, leek, light soy sauce, salt, cooking wine, green onion, ginger.

Method Slice the carrots, chop the green onions, mince the ginger, cut the green garlic leaves, cut the parsley into sections, slice the pork, and marinate in cooking wine. 2. The pot must be heated to make oil in the pot, stir-fry the chives and ginger, add the pork, quickly stir-fry the fragrance, add the carrot slices and continue to stir-fry. 3. Cover the pot with a lid and simmer for about 1 minute on low heat to lock in moisture and nutrients, which can make the pork more tender and juicy.

4. Finally, it is very simple to add salt and light soy sauce to taste, don't forget to add parsley and green garlic to stir-fry evenly to get out of the pot Minutes to make this dish and put it on a plate. ﹌﹌