How to adjust the filling of squid dumplings, and how to adjust the filling of fish dumplings delici

Ingredients: 500g fresh squid, 100g leeks, 300g flour, 2 spoons of oil, 1 and a half spoons of salt, 1 spoon of sugar, a little pepper, a little cooking wine, 20g ginger juice

Steps: 1. Knead the dough with cold water and smooth dough with moderate hardness and softness, then cover with plastic wrap;

2. Remove the internal organs and skin of the squid, clean and drain the water;

3. Cut the leeks into small pieces, rub the ginger into puree, add water to make ginger juice, cut the squid into small pieces, and beat the squid body into a puree with a food processor;

4. Add the minced squid with water little by little, stir well while adding, and finally add the squid grains and mix well;

5. Add an appropriate amount of salt, sugar, pepper, cooking wine, and cooking oil and mix well; 6. When it is time to make dumplings, mix the leeks and mix well;

7. Roll the dough into long strips, cut into small agents, and roll out into dough;

8. Put on the filling and knead it into dumplings;

9. The water is boiling, the dumplings are put into the pot, cooked and scooped up.

Squid dumplings. 300 grams of flour, 1 squid, 200 grams of pork belly.

Accessories. Half a green onion.

Half a piece of ginger. Salad oil to taste.

Salt to taste. A pinch of MSG.

A pinch of white pepper.

A pinch of sesame oil. Step 1

Mix the dough with cold water, knead it into a smooth dough with moderate hardness and softness, and cover it with plastic wrap.

Step 2: Remove the guts and skin of the squid, wash it and drain it.

Step 3: Cut the squid and pork belly into small cubes and chop them together.

Step 4 feels a little sticky, start cutting into the cabbage grains and continue to chop by hand.

Step 5: Chop the filling until fine, add chopped green onion and ginger and chopped coriander.

Step 7: Take the dough and knead it well, add the agent, roll out the skin, wrap in the filling, and knead it.

Step 8 sit in a pot and boil water, after the water boils, put the dumplings into the high heat and boil, open at three o'clock, you can take out the dumplings and serve them on the plate.

Cooking skills. It is good to use cabbage with a lot of moisture.

If you use squid head, clean the eye area first, otherwise it will affect the color of the filling.

If the freshness of the squid is not very high, you should pay attention to the fishiness when seasoning the filling.

For northerners, it's no more delicious than dumplings. Family, making dumplings together, cooking dumplings, eating dumplings, this picture seems ordinary, but warm, it will always be engraved in everyone's mind, is irreplaceable in the memory of many people who love their family and think about their family.

Ingredients: 1 mackerel, 120 grams of leeks, appropriate amount of dumpling skin.

Excipients: appropriate amount of salt, 1 gram of chicken essence, 6 grams of sugar, 8 grams of cooking wine, 1 egg, 30 grams of peanut oil, 1 gram of Sichuan pepper powder.

<>12. After the leeks are picked and washed, chop them with a knife, and cut out the roots of the leeks.

13. Put the chopped leeks into the stirred fish filling.

14. Stir all the ingredients well.

It's delicious! Be sure to put more cooking wine, because the squid smells fishy.

Fresh squid and three fresh stuffed dumplings.

Ingredients: 1 dough 150 grams of pork belly 2 headless squid (net weight 200 grams) 200 grams of leeks Cooking oil Light soy sauce is the usual amount of dumplings.

Can cooking wine, pepper water (for the stool method, please click on the dumplings to taste n tips), appropriate amount of salt.

Specific steps:1Thinly slice the pork belly, then finely chop it (minced meat can also be bought).

2.Remove the head and internal organs of the squid, then peel off the skin of the squid and wash it.

3.Cut the squid into small pieces and put them in a blender and puree them (you can also use a knife to puree, or use a blender to save trouble).

4.Wash the leeks and control the moisture, and cut them into fine pieces.

6.Put the minced meat and fish paste in a basin, release the soy sauce cooking wine pepper water and stir well, and then stir 150 grams of water into the minced meat and fish paste several times.

Shouting must remember to whip in one direction, and put it in batches because you are afraid that the water absorption of the meat filling is different, and you can wait until the meat filling is whipped).

7.Add the minced leeks, then add the vegetable oil and the stirred meat puree and stir well.

8.Finally, add salt and stir well.

9.Roll out the dough cutter and sell the filling, cook it, and you can eat it beautifully.

1. Freshly beaten mackerel is the most delicious. There is no and can only be frozen 2, mackerel should not be thawed completely, the most difficult to deal with thawing, it is best to thaw slightly. Remove the thorns in the internal organs, skin, head, flesh, the rib side is the most numerous, and there are also small spines on both sides of the middle bone.

2. Chop the fish meat with the back of a knife, it is not recommended to use a blender, it is fast but not delicious. Chop into minced 3 pieces and beat the filling. Chop the mackerel filling and put it in a basin, prepare a bowl of green onion and ginger water, beat a few eggs, whip, slightly add green onion and ginger water and then start whipping until stickiness appears, you can add salt and whip, you can appear jelly, then pour in oil and start whipping, the beating is sticky, and then you can add green onion and ginger water, repeat many times.

The fish balls in the restaurant are made in this way, you can whip them a few times by yourself, 3, the washed leeks are minced, the stirred fish filling is added to the minced leeks and stirred well4, the pork is selected from the pork belly, chopped with a knife, added to the fish filling, after tasting the taste, then seasoned 5, adjust the filling, you can roll out the dough and wrap dumplings.

Grass carp meat dumpling filling.

Ingredients: 1 large grass carp, 100 grams of pork fat, 300 grams of leeks, 2 egg whites, 15 grams of refined salt, 5 grams of pepper, 25 grams of cooking wine, 15 grams of monosodium glutamate, 15 grams of chicken essence, 25 grams of sesame oil, 30 grams of refined oil.

Steps: 1. After the grass carp is slaughtered, the head and tail, bone spurs and fish skin are removed, and the fish meat is ground into mushroom; Pork fat meat minced into puree; Wash the leeks, cut them into fine grains, add sesame oil and refined oil and mix well;

2. Put the fish head and fish bones into the pot, mix with water, add pepper, cooking wine, chicken essence, boil until the soup is milky white, filter out the residue, and it becomes fish soup;

3. Add the minced fish to the fat meat puree and mix well, then add refined salt, monosodium glutamate, egg white and stir, add the cold fish soup while stirring, until the stirring is strong and the fish soup is added, and then mix well with the leek grains to serve.

The preparation of mackerel meat dumpling filling.

Ingredients: mackerel, fatty pork, eggs, green onions, minced ginger, monosodium glutamate, chicken essence, salt, cooking wine, sesame oil, peanut oil.

Steps: 1. Wash the mackerel and slice it into two pieces along the backbone, separate the fish meat from the fish bones, scrape the fish meat off the skin, and chop the fish meat with the back of the knife. When chopping, be careful to pick out the bones hidden in the flesh.

Stir the fish filling in one direction, add half a bowl of water while stirring, and gradually add the water in 4 or 5 times;

2. Chop 1 2 taels of fatty pork into puree. Add the minced fatty pork to the fish filling. (Fatty pork and fish meat are about 1:10, that is, one pound of fish meat is put in one or two fatty pork), and then continue to stir in one direction until the stirring is smooth. Crack in two eggs and continue to stir;

3. Add green onion, minced ginger, monosodium glutamate, chicken essence, salt, cooking wine, sesame oil, peanut oil;

4. Wash and chop the leeks. Mix the chopped leeks with the fish filling.

Preparation of sea bass meat dumpling filling.

Ingredients: 500g sea bass, 150g leeks, 150g pork, peanut oil, salt, chicken essence, pepper water, soy sauce.

Steps: 1. Remove the gills and internal organs of the perch and wash it;

2. Take the middle part and use it, the fish is too big to eat so much;

3. Pork belly is better, there are only these lean meats at home;

4. Mince pork, mince fish, and add soaked pepper water while chopping;

5. Put pork and fish in a bowl together, add soy sauce, salt, chicken essence, peanut oil and sesame oil;

6. Add chopped leeks and stir well in one direction.

Steps for squid and leek dumpling filling:

Ingredients: 400g pork belly.

500 g leeks.

300g squid whiskers.

Steps: 1 Wake the noodles awake.

2 Wash and chop the leeks.

3 Wash and chop the squid whiskers.

4 Chop the meat, chop the ginger and pour into the minced meat.

5 Scrambled eggs.

6 Stir in the oil and other seasonings for the minced meat.

7 Then pour the eggs into it.

8 Pour the leek leaves into the heart.

9 Wake up and make a dossier to roll out the skin.

10 You can make dumplings.

11 Bring the dumplings to a boil and start cooking.

12 Cook for about 4 minutes and serve.

Nutritional Analysis:1Tonifying the kidney and warming yang: leeks are warm and pungent in taste, but there are no aphrodisiac ingredients;

2.Liver and stomach: Leeks contain special ingredients such as volatile essential oils and sulfides, exuding a unique spicy smell, which helps to regulate liver qi, increase appetite and enhance digestive function.

Suitable for people: the general population can eat.

1.It is suitable for people with constipation, women who want to wean after childbirth, and people with cold constitution.

2.People with constipation are advised to eat more, because leeks contain a lot of dietary fiber, which can improve the intestines and moisten the intestines.

3.If you eat too much, it can cause mild diarrhea.

1. 200g squid, 100g of flower meat, 100g of leek, appropriate amount of peanut oil socks, appropriate amount of monosodium glutamate, appropriate amount of salt, appropriate amount of green onion and ginger, appropriate amount of coriander, appropriate amount of pepper.

2. Mix the noodles with cool boiled water, and cover them with plastic wrap to preserve them after kneading;

3. Treat the squid well, mainly to remove the internal organs and skin, and drain the water in it after Zheng Ye is cleaned and completed;

4. Cut the squid and flower meat into small pieces and chop them together;

5. When sticking the knife, put in the leek granules again and continue to chop;

6. After the filling is finely chopped, add an appropriate amount of minced green onion and ginger and minced herbs;

7. Add some oil, salt, monosodium glutamate and white pepper, and mix well with some sesame oil;

8. Then it is to make dumplings, and finally cook dumplings in a pot, and the water is boiled three times to cook.