How to adjust the filling of meat dumplings, how to adjust the filling of meat dumplings

Ordinary ingredients make a tall delicacy.

How to make a delicious dumpling filling.

First of all, the ratio of meat and vegetables should be appropriate. Generally speaking, a meat-to-vegetable ratio of 1 or 1 is appropriate for dumpling filling.

Secondly, don't throw the juice out. It has been determined that more than 60% of the vitamins will be lost after the Chinese cabbage is dejuiced. In order to avoid nutrient loss and waste, the scientific approach is:

After chopping the vegetable filling, first squeeze out the vegetable juice and put it in a basin, add the soy sauce and soy sauce when mixing the meat, stir fully to make the vegetable juice penetrate into the meat, and then put the vegetable on the dish and stir well. If it is a vegetarian dumpling, you can also chop the vegetable filling first, pour it into the pot (basin), add cooking oil (vegetable oil) and mix gently, let the oil wrap the vegetables, and then put salt and seasonings. In this way, the nutrition is retained, the dumpling filling will also be tender and delicious, if it is a leek meat filling, after the vegetable filling is mixed with oil, then pour the mixed meat filling (has put enough salt) into it, and mix evenly.

The vegetable filling is mixed with oil first, and is wrapped by a layer of oil film, which is not easy to dehydrate when encountering salt. The dumplings wrapped in this stuffing taste very fresh and have a little flavor of vegetable juice.

Finally, the meat should be chopped into a fluffy shape. The stuffed meat is minced with a knife to make it fluffy. When there is a lot of lean meat, you can add vegetable juice or water in an appropriate amount; When there is a lot of fatty meat, add less vegetable juice or water and stir vigorously in one direction.

After the meat is sticky, add an appropriate amount of peppercorn powder, five-spice oil, salt, minced fresh ginger, monosodium glutamate, sesame oil, and continue to stir. At the same time, the soy sauce should be added slowly and drop by drop. If there is broth, it is best to add broth, add drips and stir until it becomes a paste, and then pour the vegetable filling into it and stir evenly.

Wrap the dumplings with such dumpling filling, and when you eat them, the soup is full, and the taste is fresh and tender. When mixing dumplings, add a small amount of sugar, and the dumplings will have a delicious seafood flavor.

Dumpling filling preparation.

The dumpling filling is mainly divided into meat filling, jujube Jane, Zheng and vegetarian filling.

Before the meat filling bought, you should add a small amount of water and mix it, then add chopped green onions, minced ginger, peppercorn noodles or five-spice powder, MSG, salt, a small amount of soy sauce, cooking wine and the like, if you are not too greasy, you can also add some vegetable oil, but if the meat filling is fatty enough, you can save it, and then stir evenly in one direction, and then adjust the saltiness. If you like it, you can also add sesame oil, depending on your personal taste. The stirred meat filling can be left for a while to make dumplings.

You can also use this method to make beef and mutton filling.

Chicken with bamboo shoot filling.

Ingredients: 750 grams of chicken breast, 100 grams of net winter bamboo shoots, 50 grams of chopped green onion, sesame oil, minced ginger, refined salt, monosodium glutamate, appropriate amount of broth.

Method: Wash and chop the chicken breast into a fine puree, cut the winter bamboo shoots into fine cubes and put them in the oil pan and stir-fry for a while. Put the chicken puree into a pot, add green onions, minced ginger, cooking wine, broth, refined salt, monosodium glutamate and stir well, add the winter bamboo shoots, and stir a few times.

Pepper in the minced meat.

Detailed outflanking manual practice reading pin:

Ingredients: 150 grams of minced pork.

Excipients: 5 grams of chopped green onion, 3 grams of minced garlic, 2 grams of pepper, 2 grams of chicken essence, 3 grams of salt.

1.Finely chop the pork and garlic and put the high in a bowl, add chopped green onion, pepper, chicken essence and salt, stir and marinate for 20 minutes.

2.Outflanking hands.

3.Add water to a pot and bring to a boil, then pour it into the hand.

4.The heat boiled until the hands drifted and fell asleep.

5.Put it in a bowl, add an appropriate amount of chili oil and an appropriate amount of coriander.

In this way, who has eaten Wang Changxiangmin.

Ordinary ingredients are used to make the repentant brother tall and beautiful before the attack.

Here's how to adjust the filling of meat-filled dumplings:Ingredients: 500 grams of ground pork, 500 grams of fennel.

Excipients: 1 green onion, 1 small piece of ginger, 2 teaspoons of salt, 2 teaspoons of thirteen spices, 2 tablespoons of sesame oil. Mingqing.

1. Prepare the fennel and pork filling.

<>3. Finely chop the green onion and ginger for later use. Buried in the land.

4. Soak the fennel in lightly salted water for 10 minutes, then wash it off with running water.

5. Remove the roots of the washed fennel and chop it.

6. Put the minced green onion and ginger into the meat filling and mix well, then add fennel and add salt.

7. Add thirteen spices. (Liquid chain five-spice powder, dumpling filling powder can be).

<>9. Stir in a clockwise direction, mix the meat filling and vegetables well, and the dumpling filling is ready.

1. How to make pork dumpling filling.

Ingredients: 2 catties of fat and lean pork filling, a handful of chives, appropriate amount of sesame oil, appropriate amount of salad oil, appropriate amount of soy sauce.

Method: Wash the shallots first, and then prepare the minced meat.

Chop the shallots into small pieces, then chop for a while and chop them into small pieces.

Add the chopped green onions to the minced meat, then pour in the salad oil, sesame oil, soy sauce and salt, and stir.

We have to stir for a longer time, we just stir and feel tired three times, and that's it.

Then it's time to prepare the dumplings, wrap them, and knead them.

2. How to make mushroom dumpling filling.

Ingredients: 400 grams of pork meat, 100 grams of fresh mushrooms, 300 grams of dumpling powder.

Seasoning: 1 egg, ginger, green onion, pepper, light soy sauce, sesame oil, chicken powder, starch, cooking wine.

Dipping sauce: garlic, ginger, light soy sauce, vinegar, sesame oil, and chili pepper.

Method: Chop the pork into minced meat, put in a small amount of starch to grasp evenly, then add an appropriate amount of salt, cooking wine, light soy sauce, chicken powder, pepper, sesame oil, and finally beat an egg, stir in one direction, then seal it with plastic wrap, and marinate for about 20 minutes.

Sun Hupei washed the shiitake mushrooms, made a bridge and cut them into minced pieces, ginger into minced pieces, and green onions into flowers.

We marinate the shiitake mushrooms, chopped green onions, and minced ginger into the meat and stir well.

A delicious dumpling meat filling recipe

Stuffing pairing:PorkEggs, black fungus, cabbage, shiitake mushrooms, onions, carrots.

Excipients: light soy sauce, oyster sauce, edible oil, sesame oil, salt.

Steps: Chop the cabbage and marinate it with an appropriate amount of salt for a while, squeeze out the water, chop the mushrooms, chop the carrots, chop the onions, soak the fungus and chop it softly, and fry the eggs and chop them; Add oyster sauce, salt, light soy sauce, oil, sesame oil and pork and mix well;

Add warm water to the flour and form a soft dough, let it stand for about 30 minutes; Roll the awakened dough into long strips, cut into small pieces of the same size, and roll the cut small agents into a round and flat skin; Take a small agent and wrap it in the filling and pinch it tightly. Boil the pot under water, add cold water 3 times in the middle, and cook until the dumplings float.

How to cook dumplings method.

Cook the skin of the dumplings first, then the filling", "cover the pot lid to cook the filling, and open the pot lid to cook the skin". If you open the lid and cook, the steam will be quickly lost, and the water temperature can only be stored at about 100 degrees, and the dumplings will be stirred with the boiling water, evenly transferring the heat, and the dumpling skin can be cooked first. When the dumpling skin is cooked, then cover the pot and cook the filling, the steam and boiling water can quickly transfer the heat to the filling, and it will not take long for the dumpling filling to be cooked.

The dumplings cooked by this method are not easy to break, the soup color is clear, and the dumplings are not sticky and delicious.

To boil dumplings, we first have to boil water, add a little salt after the water boils, these are small tips that can prevent the dumplings from sticking to the pan and breaking the skin, and then put the dumplings after the water boils. Add the dumplings and stir a few times with a spoon in one direction to prevent them from sticking. First open the lid to boil the skin, wait until the water boils again, add an appropriate amount of cold water, cover the pot and continue to cook, so add 3 times of cold water, and the dumplings can be cooked out of the pot.

Therefore, to cook dumplings, you should first cook the skin and then the filling. First open the lid to cook the skin, and then cover the pot to cook the filling, so that there will be no broken skin and sticking to the pan.

Nutritional value of cabbage:

1.Chinese cabbage has a moisture content of about 95% and is very low in calories.

3.Chinese cabbage is also rich in iron, potassium and vitamin A.

4.Cabbage is rich in crude fiber.

Dumpling filling is usually made by chopping the ingredients with a knife and mixing with seasonings, mainly divided into meat filling and vegetarian filling, including mutton filling, fish filling, three fresh filling, radish filling, pork and green onions, leek filling, fennel filling, cabbage filling, mushroom filling, etc.

Take fennel filling, for example

Ingredients: 500 grams of minced pork, 500 grams of fennel.

Preparation: 1 green onion, 1 small piece of ginger, 2 teaspoons of salt, 2 teaspoons of thirteen spices, 2 tablespoons of sesame oil, fennel and pork filling.

<>3. Finely chop the green onion and ginger for later use.

4. Soak the fennel in lightly salted water for 10 minutes, then wash it off with running water.

5. Remove the roots of the washed fennel and chop it.

6. Put the minced green onion and ginger into the meat filling and mix well, then add fennel and add salt.

7. Add thirteen spices. (Five-spice powder, dumpling filling powder can be used) <>

<>9. Stir in a clockwise direction, mix the meat filling and vegetables well, and the dumpling filling is ready.