How to make carrot and pork filling, how to make pork carrot dumpling filling delicious

Everyone has eaten carrots, many children do not like to eat, must give children to eat more carrots, so parents will change the tricks to make carrots into a variety of delicacies, such as carrots into shreds and pork dumplings, such dumplings, not only can not taste too fragrant carrot flavor, but also can meet the taste of children now, so that children can eat carrots unconsciously, but also supplement vitamins.

1.Flour. 2.Add water and form a smooth dough, cover with a cloth and set aside to let rise for 20 minutes.

3.The pork stuffing you bought is chopped by yourself, and then the ginger and green onion are put in the meat and chopped together, and the minced pork filling is added with an appropriate amount of salad oil, cooking wine, soy sauce, salt, sugar, oyster sauce, and peppercorn noodles, and stirred vigorously, and set aside for later use.

4.Rub the carrots into thin strips, then chop them into pieces, soak the fungus, and cut them into fine pieces.

5.Mix the vegetables in the minced meat and mix well.

6.Knead a piece of mixed dough to make a dumpling agent.

7.Roll out the dumpling wrappers and put the filling.

8.Wrap into dumplings.

9.Start boiling the dumplings, pour cold water twice, open the lid and cook for another minute, and the dumplings are ready to be served.

A basic introduction to carrots.

Carrot is a kind of radish, for the "cruciferous carrot genus", also known as "big carrot", "Northeast carrot", one or two years of herbs, the root flesh, spherical, root bark red, root flesh white. Native to China, cultivated in various places, the Northeast is the main production area of carrots in China, due to climate and varieties and other factors to form its extremely high nutritional value and medicinal value. Carrot is slightly warm, enters the lungs and stomach two meridians, and has the functions of clearing heat, detoxifying, diluting dampness, dispersing stasis, strengthening the stomach and eliminating appetite, dissolving phlegm and relieving cough, smoothing qi, facilitating stool, quenching thirst, replenishing the middle, and relieving the five organs.

Efficacy and role of carrots.

1.Anti-cancer and anti-cancer.

According to the American Agency for Cancer Research, according to the analysis of tumor epidemiology data in various countries, radish has the most obvious preventive effect on lung cancer, stomach cancer, liver cancer, laryngeal cancer, esophageal cancer, colon cancer, rectal cancer, breast cancer and bhigh cancer.

2.Anti-gout.

Carrots also contain a large amount of potassium, phosphorus, calcium, iron, vitamin K, VC and other substances, which can effectively improve blood quality, alkalize blood and have diuretic and stone-dissolving effects, which is very beneficial to gout patients.

3.Lowers blood pressure.

Eating carrots raw has the effect of lowering blood lipids, cholesterol, softening blood vessels, stabilizing blood pressure, and can prevent coronary heart disease, arteriosclerosis, kidney stones, gallstones and other diseases.

4.Aids digestion.

Modern medical research has found that carrots can quickly neutralize gastric acid, and can also promote gastrointestinal peristalsis, increase appetite, and inhibit streptococcus, staphylococcus, pneumococcus, and Escherichia coli.

Ingredients: 500g of pork filling, 2 carrots, appropriate amount of oil, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of dumpling filling seasoning, appropriate amount of cooking wine, appropriate amount of green onion, appropriate amount of ginger.

1. Prepare the raw materials and reconcile the noodles in advance.

2. Rub the carrots into shreds with a grazer and chop them with a knife.

3. 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.

4. Add minced carrots and stir-fry until cooked.

5. Finely chop the green onion.

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

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

1. Pork belly, radish, flour, leeks, green onions, ginger, salt, pepper powder, chicken essence.

2. 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;

3. 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;

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

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

6. Squeeze out the chopped radish again and put it into the mixed meat filling, stir evenly in one direction to form a dumpling filling, and the delicious pork radish dumpling filling is ready.

Ingredients: Carrots: 1 green onion, 5 ginger, 1 slice of sesame oil, spoon salt, 3 grams of pork, green onions, carrots, and dumplings.

Pork green onion and carrot dumplings step 1 flour, warm water pour into the dough mixer, mix the noodles for 15 minutes, and let the noodles rest for 15 minutes. Step 2Put the pork and ginger together in a meat grinder and beat the meat into a meat grinderStep 3Put the green onions and carrots into a grinder and crush them separatelyStep 4 Meat slip, put the green onions in a bowl, add salt, sugar, oyster sauce, light soy sauce, sesame oil, Sichuan pepper oil, do not stir at firstStep 5Pour the vegetable oil into the pot and heat it, pour it on the seasoningStep 6Put some oil in the pot, pour in the chopped carrots, fry a few times, pour in the meat filling, and stir well.

Ingredients: pork belly, carrots, green onions, ginger, dark soy sauce, light soy sauce, oyster sauce, thirteen spices, salt, sesame oil, dumpling wrappers.

Method:1Prepare all the materials.

2. After cleaning the carrots, cut them into thin strips, put them in hot water and blanch them to drain and set aside.

3. After cleaning the fresh pork belly, cut it into the meat filling, put it in a basin, add an appropriate amount of green onion, ginger, light soy sauce, dark soy sauce, oyster sauce, salt, thirteen spices and sesame oil and stir well.

4. Put the shredded carrots into the meat filling and continue to stir well.

5. Prepare an appropriate amount of dumpling wrappers and put the prepared meat filling into the dumpling wrappers to wrap them.

6. Add an appropriate amount of water to the pot, after boiling over high heat, add dumplings and bring to a boil over high heat, and then add cold water twice in a row.

7. Finally, bring to a boil over high heat, and the dumplings can be taken out when they float on the water.

Nutritional value of pork radish dumplings.

The main ingredients of pork and radish stuffed dumplings are pork and radish. Therefore, the nutritious dumplings of this dumpling are also introduced separately from the two ingredients of pork and radish.

The nutritional value of pork is relatively high, which contains high-quality protein and essential amino acids required by the human body, which can meet the needs of the human body for nutrients, and the vitamins and iron in pork are also very rich, which can meet the formation of red blood cells and the nutritional supply of various functions.

1. Supplement protein and fatty acids: pork can meet the protein and amino acids required by the human body, especially for the problem of anemia caused by iron deficiency, and it is more suitable for people with anemia caused by iron deficiency.

2. Pork also has good medicinal value, such as moistening the intestines, shengjin, tonifying the kidney, and detoxifying, which is very suitable for people with weak constitution, cough, dry heat, excessive urination, constipation, etc.

3. Moisturizing dryness: The soup made of pork can supplement the irritability, dry cough and other problems caused by the lack of fluid, and the effect is also very obvious.

Radish contains a variety of trace elements, B vitamins and a variety of mineral elements required by the human body, which have a very good effect on enhancing immunity and promoting the elimination of waste products in the body. In fact, radish is also a kind of food with good medicinal value, which has a very good effect on lowering blood lipids, softening blood vessels, stabilizing blood pressure, preventing coronary heart disease, arteriosclerosis and other diseases, and is also more suitable for everyone to eat.

300g of mutton, 200g of carrots, 500g of flour, 40ml of oil, appropriate amount of salt, 20g of green onions, 10g of ginger, 3g of Sichuan pepper, 15ml of cooking wine, 10ml of soy sauce, pepper, 5ml of sesame oil, 15ml of vinegar, seasoning soy sauce.

Method. 1. Wash the lamb first. Cut into small pieces.

Lamb dumplings. 2. Soak the peppercorns in hot water and let them cool for later use. 3. Chop the mutton into a puree, and slowly add pepper water in the middle.

4. Chop the green onion and ginger and put it in the meat filling. 5. Pour in cooking wine and soy sauce and mix thoroughly. 6. Wash the carrots, cut them into slices and blanch them in hot water.

7. Chop into minced pieces. Carrot and lamb filling put together.

8. Add peanut oil, salt, pepper and monosodium glutamate.

9. Mix well in one direction for later use.

10. Add water to the flour and form a dough and let it sit for 20 minutes.

11. Cut and rub into long strips and cut into evenly sized pieces.

12. Press flat with your hands. Roll out into dough.

13. Just put in the minced meat and wrap it up.

14. Put water in the pot, put the dumplings into the pot when the water boils, pour a little cold water into the pot, and pour cold water again when the pot is boiling. Repeat three times. Wait for the dumplings to float.

Lamb, pork, carrots, green onion and ginger, peppercorns, oil, salt, etc.

Method: 1. Pour the water into the flour at a ratio of 2:1 to form a soft dough, and set aside for later use; 2. Soak the mutton in clean water for a period of time, soak the blood out, rinse it well, and cut it into small pieces; 3. The ratio of pork and mutton is 3:

7. Put the fat and lean pork and mutton in small pieces together in a meat grinder to form a meat filling; 4. Clean the carrots, soak the peppercorns in boiling water in a small amount, skim out the peppercorns after cooling, leave only the pepper water, beat the water of the small half bowl of peppercorns into the meat filling 5-6 times, and beat the water while stirring; 5. Add light soy sauce, an appropriate amount of salt, a small spoon of sesame oil, two tablespoons of oil to the beaten meat filling, stir well, and cut the carrots into shreds; 6. After chopping, take out the excess water by hand, put it together with the meat filling, mince the green onion and ginger and pour it into the meat filling, and stir well; 7. Rub the awakened dough and put the agent; 8. Rolling the skin and stuffing; 9. Cook the dumplings after the water boils. Tips: 1. When mixing noodles, half of the water should be added little by little to make moist dumpling noodles; 2. According to their own taste, you can add a small amount of pork to the mutton and grind it together, the pork is oily, which can make the meat filling more delicious, of course, you can also use pure mutton if you like the taste of mutton, this is your own taste, you can put more pork if you don't like to eat the taste of mutton, we follow the ratio of mutton seven points pork and three points; 3. Add a small amount of pepper water to the meat filling, which can remove the smell of mutton and make the meat filling more delicious. 4. Carrots are stuffed, radish is cold, mutton is warm, just neutralized, and it can't be eaten in summer; 5. After chopping the radish, take out some water by hand, otherwise the meat filling is too thin to wrap.

1.First prepare all the ingredients, remove the head and tail of the radish, clean it, rub it into shreds, then chop it with a knife, put it in a basin, put a large spoon of salt, stir well, and marinate some of the water of the radish.

2.At this time, the fat and lean pork bought back is skinned, cleaned, and chopped into meat filling. Take a pot, put a little oil in it, pour the minced meat filling into it, stir-fry until the meat filling turns white, take out some oil, turn off the heat and put it aside.

3.The radish filling water is almost out, then wrap the radish filling with gauze, squeeze out some water, don't squeeze it too dry, don't pour out the radish water squeezed out, it will be used later. Then put the stir-fried pork filling in, add oyster sauce, an appropriate amount of light soy sauce, a little dark soy sauce to color, 1 spoon of thirteen spices, pepper, stir well with chopsticks, and then add an appropriate amount of cooking oil to prevent water loss, so that the dumplings will be delicious and juicy.

4.Start kneading the dough, prepare a bowl of flour, use the radish water squeezed out in front to mix the dough, stir with chopsticks while pouring until the flour is flocculent, then start kneading the dough with your hands, knead the dough into a slightly softer dough until the surface is smooth, and set aside to let rise for 10 minutes. Then take it out and knead it to exhaust it, then knead it into long strips, cut it into equal-sized pieces, sprinkle a little flour on it, roll the agent round, and roll it into dumpling wrappers with a rolling pin.

5.Take a dumpling wrapper, dig out a spoonful of radish filling, and wrap it into your favorite dumpling shape. Then boil a pot of boiling water, put the wrapped dumplings in, continue to boil over high heat, stir a little with a spatula to prevent sticking to the pan, and continue to cook for about 5 minutes after boiling, the dumplings are all floating, and you can get out of the pot.

<>6.The dumplings are very fragrant when eaten directly like this, and you can also adjust some dipping water, which will taste more comfortable.

Materials. Ingredients.

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1 large white radish.

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300 grams of minced pork.

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300 grams of flour.

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150 grams of water. Accessories. Salt.

Amount. Dark soy sauce.

Amount. Cornstarch.

Amount. Wine.

Amount. Oyster sauce.

Amount. Sesame oil.

Amount. Egg.

1 pc. Preparation of dumplings stuffed with white radish pork.

Add an appropriate amount of water to the flour, mix into a smooth dough, cover with plastic wrap and let it rise at room temperature for more than half an hour.

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Finely chop the white radish (peeled or unpeeled), add a pinch of salt, mix well and let stand for 10 minutes. This step is to kill the excess water of the white radish.

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Add salt, cooking wine, dark soy sauce, cornstarch, an egg, oyster sauce, sesame oil to the pork filling, and mix well.

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Scoop out the water from the white radish and put it in the minced meat.

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Add a little sesame oil and mix well.

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Start making agents.

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Roll the dough into long strips and cut into small pieces.

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Roll out into a disc that is thick in the middle and thin on all sides.

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Wrap in the filling. <>

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Wrap it all up. <>

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Put water in the pot, boil the dumplings and boil.

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Cook and remove. <>

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Finished product. <>

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Picture of the finished dumpling stuffed with white radish and pork.

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Cooking skills. Look carefully at the step-by-step instructions! The dosage of all the ingredients here is approximate, and the specific amount is determined according to your own needs, and the ratio of flour to water is generally 2:1. Because the water absorption of flour is different, the amount of water is appropriately added or subtracted.