How to make baby cabbage dumplings delicious, should baby cabbage dumplings be blanched?

Steps: 1. Pickle baby cabbage.

First of all, prepare the baby cabbage to cut off the roots and clean it, cut the washed baby cabbage into long strips and then chop it, put it in a pot Add a small spoon of salt, mix evenly with your hands and marinate for 15 minutes, so that the baby cabbage pickles out of water.

2. Prepare ingredients and side dishes.

While marinating the baby cabbage, prepare the green onion into minced pieces, a small piece of ginger also into minced pieces, and then prepare an appropriate amount of minced pork belly for later use.

3. Chop baby cabbage and pork belly.

After the baby cabbage is marinated, squeeze out the excess water and put it on the top of the panel, and then put the prepared minced pork belly on top of it, and chop the baby cabbage and minced meat with a knife, so that the baby cabbage and pork belly can be fully integrated. If you don't like this, you can also chop the baby cabbage directly, and then mix it with the pork belly.

4. Adjust the filling. Put the minced meat into a basin, add minced green onion, minced ginger, salt, light soy sauce, oyster sauce, chicken essence, sesame oil, stir well and the filling is ready.

5. Make dumplings.

This time, I bought ready-made dumpling wrappers, and after the filling is adjusted, you can start making dumplings, and the dumplings can be wrapped in the way you like.

6. Steamed dumplings.

After the dumplings are wrapped, add water to the pot and boil, brush the steamer with an appropriate amount of cooking oil, then put the dumplings on the steamer, cover the pot and steam on high heat for about 15 minutes. Steamed dumplings with your favorite dipping sauce are ready to go.

The steamed dumplings are delicious and rich, and they are ready.

Spring Festival, as the most important traditional festival in China, is often talked about by people about the food customs in spring! Generally speaking, northerners like to eat dumplings during the Spring Festival, while southerners like to eat dumplings, whether dumplings or dumplings, these festive delicacies have become an important part of Chinese food culture while bringing people the joy of the New Year. But now there are no big restrictions on the diet in the north and south, everyone can eat whatever they want!

Although I am from the south, I also like to eat dumplings, which my whole family loves, and as a staple food, dumplings are still relatively popular! This year, there will be one more fancy dumpling on our table!

Ingredients: 3 servings.

Pork (lean) 200 grams.

2-3 fresh shiitake mushrooms.

1 baby cabbage.

Carrots to taste.

40 dumpling wrappers.

Accessories. Salt to taste.

Appropriate amount of oyster sauce. Soy sauce to taste.

Cornstarch to taste. Appropriate amount of chicken bouillon.

Step 1: A complete list of fancy dumplings.

Prepare all the ingredients.

Step 2: Preparation of fancy dumplings**.

Cut the lean meat into small pieces, cut the carrots into small pieces, and the shiitake mushrooms and cabbage were cut too hard because they were unnecessarily, so they didn't go to the wall breaker and chopped them directly!

Step 3: A home-cooked way to make fancy dumplings.

Because shiitake mushrooms and cabbage have a lot of water, we need to add some salt to marinate the water, so that we can make dumplings better!

Step 4: A simple way to make fancy dumplings.

Shiitake mushrooms are also salted in water.

Step 5: How to eat fancy dumplings.

Put the carrot cubes into the wall breaker, choose the lower speed of 1-3 and stir a little!

Step 6: How to make fancy dumplings.

Use the same method to chop the lean meat, grasp the speed and time, and don't chop the meat too finely!

Step 7: How to fry fancy dumplings.

Squeeze out as much water as possible from salted shiitake mushrooms and cabbage!

Step 8: How to cook fancy dumplings.

Mix all the ingredients together, add cornstarch, oyster sauce, soy sauce, chicken essence and mix well!

Step 9: How to stew fancy dumplings.

I bought the dumpling wrappers now, and they are thicker, so I rolled them out a little thinner!

Step 10: How to stir fancy dumplings.

Overlap four dumpling wrappers in half!

Step 11: How to stir-fry fancy dumplings.

Spread the stirred meat filling on top, don't spread too much and too thick!

Step 12: How to make fancy dumplings.

Fold four dumpling wrappers in half!

Step 13: How to fry fancy dumplings.

Roll up the dumplings again!

Step 14: How to cook fancy dumplings.

It's good to make it look like a flower!

Step 15: How to stew fancy dumplings.

Add an appropriate amount of oil to the pot, put the dumplings in the pan and fry them for a while, then add water and cover the lid to steam!

Finished product drawing. Cooking skills.

The production of dumplings, more particular is the production of the filling, according to the previous production experience, to make the dumpling filling to chop all the ingredients and stir the seasoning and then wrap into dumplings, this chopping work can not be underestimated, you have to chop just right, not too broken, not too coarse, the taste is good! It's not an easy task, but this year I'm leaving it to the wall breaker, so it's going to be a lot easier!

Baby cabbage dumplings do not need to be blanched, baby cabbage leaves are smaller and more tender, and dumplings do not need to be blanched and directly chopped.

How to make baby cabbage pork dumplings.

Step 1After preparing the ingredients, wash the dishes. Ready to chop.

Step 2: Take out the pork and mix well, you can add some pepper to the appropriate amount.

Step 3After chopping the baby cabbage, add an appropriate amount of salt, stir and squeeze out the water. It's easy to wrap and doesn't have too much water.

Step 4: Chop the coriander and put it in.

Step 5: After adding the pork, reduce the dressing. For children, I have less spices, not heavy taste, if adults can eat a little more.

Step 6: Start making dumplings.

Step 7: Various shapes. Just do it to your liking.

Step 8: Put the steamer in the steamer and prepare to steam, if you don't eat it, you can dry it and put it in the refrigerator for quick freezing.

Step 9: Steamed appearance. When you eat it, the dishes are still very refreshing, and to deal with dolls who don't eat vegetables, making dumplings can definitely eliminate a lot of vegetables.

Many people should have eaten dumplings, and many families also make their own dumplings to decide whether the dumplings are delicious or not. An important factor is whether the dumpling filling is delicious. So how do you make the dumpling stuffing delicious? The following is a pure model "baby cabbage dumpling filling method", I hope it can help you!

Material:

Steps. 1.Wash the meat and baby cabbage separately, chop the meat and chop the baby cabbage finely. Then put the two kinds of cut pants in the same container and stir well, add (salt, monosodium glutamate, cooking wine,) chili powder can be as you like!

2.After that, you can make dumplings as much as you want! Please ignore my dumplings, I don't know how to cook, I'm just messing around!

3.?The appearance is not very good! But I can say it's delicious!

The delicious way to make baby cabbage is to serve baby cabbage in soup. Ingredients: 2 baby cabbage, 1 handful of vermicelli, 3 salted egg yolks, a little chicken essence, an appropriate amount of dried shrimp, 2 cloves of garlic, 30 ml of broth, a little vegetable oil, 600 ml of water, 2 spicy millet, 1 green pepper, a little salt.

Method. 1. Wash and set aside, and cut into pieces.

2. Dice a preserved egg, dice the chili pepper, and stir the salted egg yolk cooked.

3. Sea shrimp, soak in water in advance for later use.

4. Blanch the vermicelli for later use.

5. Blanch baby cabbage for later use.

6. Bring an appropriate amount of water to a boil, add salted egg yolk foam, preserved eggs, dried shrimp, add salt and an appropriate amount of chicken essence, and add chili pepper after the soup is thick.

7. Finally, pour the soup into the prepared baby cabbage and steam for 5 minutes. Can.

8. Done. <>

Ingredients: baby cabbage, ham, chili, preserved eggs, pork bone broth.

Excipients: hemp oil, salt, garlic.

Method: 1. Prepare the ingredients first, clean the baby cabbage and divide it in half, cut the ham and sausage peppers into lings, cut the garlic into small cloves, cut the preserved eggs into cubes, and make pork bone soup.

2. Add a little sesame oil to the pot, and add garlic cloves when the oil temperature is four or five layers hot.

3. When the garlic cloves are fried until golden brown, add the prepared pork bone broth.

4. After the soup is boiling, add the chopped baby cabbage and cook until soft.

5. Take out the baby cabbage and put it on a plate, and leave the bottom soup in the pot.

6. Continue to boil the ham sausage, pepper ticket, and diced preserved eggs.

7. After boiling, add a little salt and water starch to thicken and pour it on the cooked baby cabbage.

2 baby cabbage, 3 cloves of garlic, half a preserved egg, half a bowl of shredded green and red peppers, an appropriate amount of refined oil, 1 bowl of water, and 1 concentrated soup.

Method: After washing the baby cabbage, cut it from the middle, split it into four sections for later use, cut the garlic into slices, and cut the preserved egg into granules.

Blanch baby cabbage and set aside. Add refined oil, garlic slices and preserved eggs to the pot and stir-fry until fragrant, add water and a concentrated soup, stir until melted, and then put the green and red pepper shreds into the pot and cook for a while.

Add the baby cabbage and cook slightly, remove it, and pour the juice over the baby cabbage.

Ingredients: baby cabbage; Excipients: stick bones, lean meat, old chicken, old pumpkin.

Seasoning: chicken powder, MSG, salt, chicken juice.

Steps: 1. After the stick bones, lean meat, and old chicken are watered, add water to the pressure cooker and press for 1 hour to form a thick soup;

2. Peel and steam the old pumpkin and press it into sauce with a knife for later use;

3. It is better to cook the baby cabbage until it is lightly pressed, remove the water, and put it on a plate;

4. Put half a spoon of thick soup into the pot, mix chicken powder, MSG, salt, and chicken juice to suit your taste, and mix the pumpkin sauce until golden brown, and yawn until the soup is thick.

Ingredients: baby cabbage;

Excipients: ham, carrots, peas, soup concentrate, salt, chicken essence, sesame oil.

Steps: 1. Break the baby cabbage into a casserole, and dice the ham and carrots for later use.

2. Add water to the pot and boil the concentrated soup, peas, diced ham and carrots, add water and boil again.

3. Put the casserole on the fire and heat it, pour the boiled soup into the casserole and add salt and chicken essence after it is opened;

4. Cook for 1 minute, then remove from the pot and add a few drops of sesame oil.

Ingredients: 1 baby cabbage; Excipients: minced garlic appropriate amount Seasoning: appropriate amount of salt.

Steps: 1. Cut baby cabbage into strips (cut 8 strips into ordinary size).

2. Add water to the pot (stock is better), boil the baby cabbage and set aside.

3. Put a little salad oil in the pot, stir the minced ginger and garlic until golden brown, add an appropriate amount of salt, and pour it over the baby cabbage.