How to mix fish dumplings, how to mix fish dumplings

How to adjust the filling of fish-stuffed dumplings.

Fish stuffed with dumplings is commonly used.

Grass carp, mackerel.

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. Process:

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

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

Mix the minced fish with fat and meat puree, then add refined salt, monosodium glutamate, and egg white, and participate in the cold fish soup while stirring, until the mixture is strong and the fish soup is added, and then mix well with 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. Process:

Wash the mackerel and slice it in two pieces along the spine from the center, separate the flesh from the bones, scrape the flesh off the skin, and chop the meat with the back of a knife. When chopping, be careful to pick out the bones hidden in the flesh of the fish. Mix the fish filling in one direction, add half a bowl of water while mixing, and divide the water into 4 or 5 times gradually;

Fat pork 1 2 taels minced into a 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 mix in one direction until the mixture is even. Crack in two eggs and mix continuously;

Participate in green onions, minced ginger, monosodium glutamate, chicken essence, salt, cooking wine, sesame oil, peanut oil;

How to remove the fishy stuffing of fish dumplings:

The first good fish must have a small fishy smell, and in addition, cooking wine, or a small amount of pepper water can also be fishy (don't add too much pepper water will cover up the deliciousness of the fish (in addition, use green onion and ginger water instead of water to make the taste of the filling softer (1 kg of fish meat can be beaten into two water).

1. Put the mackerel flat on the cutting board, slice it in half, remove the fish bones, take out the fish slices, peel the skin, and use a meat mixer to crush the fish.

2. Put the fish meat in the basin, add an appropriate amount of cold water and stir vigorously, then add a small amount of salt and continue to stir. Add more water, mix continuously, and repeat.

Three or four times. 3. Beat two egg greens into the mixed meat filling, and then stir well.

4. Put an appropriate amount of minced green onion and ginger into the fish filling, stir well, add peanut oil, sesame oil and monosodium glutamate.

5. Add an appropriate amount of minced leeks, and the fish filling is done.

Each house has its own method of making it, and the taste of each house is slightly different. Let's introduce how to make it at home.

1. Mix the dough with warm water and let rise.

2. Freshly beaten mackerel is the most delicious. If you don't, you can only freeze.

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 puree.

3. Beat the stuffing. 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 restaurant's fish balls are made in this way, and you can whip them a few times by making them yourself, 3. Finely chop the washed leeks, add the minced leeks to the stirred fish filling and stir well.

4. Select pork belly, chop it with a knife, add it to the fish filling, taste it, and then season it.

5. After adjusting the filling, you can roll out the dough and wrap dumplings.

6. In rural areas, dumplings are generally made in earthen stoves, and some green onions are added to the water in which the dumplings are cooked, which is not easy to stick to the pot. Just boil the pot for two.

Precautions: 1. Frozen mackerel is best handled. It can be handled directly with a knife, and it is not recommended to scrape with a spoon. When chopping the mackerel puree, be careful of the fish bones that have not been removed.

2. There are few people in the countryside who directly whip the fish filling, and directly stir the fish filling, meat filling, and leeks to season the dumplings.

3. It is not recommended to add pork lean meat, the pork belly is added to increase the flavor, and the green onion and ginger water are to remove the fish.

How to make fish dumpling stuffing.

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.

As a high-quality marine fish, the fat of the dragon fish contains unsaturated fatty acids, which has the effect of anti-atherosclerosis, and is beneficial to the prevention and treatment of cardiovascular and cerebrovascular diseases and the enhancement of memory.

Process: Boiled. Taste: Salty umami.

Ingredients: Cooking steps:

1.Longli fish fillet.

2.After thawing, wash and chop into puree.

3.Chop the carrots and black fungus.

4.Chives, ginger finely chopped.

5.Add the ingredients in the picture to the fish bowl, then add oyster sauce, chicken essence, peanut oil, and salt and mix well to make a meat filling.

6.Dumpling wrappers.

7.Place the dumpling wrappers in the palm of your hand and put the meat filling in.

8.Wrap the dumplings tightly with your hands.

9.All wrapped dumplings.

10.Put the bone broth in the pot and cook the dumplings. Boil.

1.Place the fish flat on the cutting board, slice it in half, carefully remove all the bones, take out the slices, peel the skin and ,..

2.Put the fish in a basin, add an appropriate amount of cold water and stir vigorously, then add a little salt and continue stirring. Add more water and continue to stir ,..

3.Beat two egg greens into the minced meat and stir well.

4.Put an appropriate amount of minced green onion and ginger in the fish filling, then stir well, add peanut oil, sesame oil and monosodium glutamate.

5.Then add an appropriate amount of minced leeks, stir well, and the fish filling is ready.

You can go to the market to buy the stirred fish, come back and add salt, oil, corn starch and stir, and then add some light soy sauce and pepper to improve the freshness.

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.

How to adjust the filling of fish dumplings, the fight is actually very simple. There are many friends who are tired of eating pork dumplings and want to try the new flavor of fish filling, so how to adjust the fish filling, let's take a look at how to adjust the fish dumpling filling, I believe that you will like the new flavor of fish dumplings!

Stuffed with sea bass meat dumplings

Material:

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

Steps:

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

2. Take the cracked part of the trillion pin, 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.

Fish dumpling filling

Material:

1 large grass carp or mullet about 1000 grams, 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.

Method:

1. Wash the grass carp after slaughtering, remove the head and tail, bone spurs and fish skin, and take the clean fish meat and grind it into puree; 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 cold fish soup while stirring, until the stirring is strong and the fish soup is added, and then mix well with the leek closed grains, and it is ready.

Ingredients: 100 grams of minced dace, 100 grams of dumpling skin, 15 grams of coriander, 3 grams of corn starch, 3 grams of salt, 1 gram of sugar, 3 grams of oyster sauce.

Method: Step which destroys suddenly:

1. The ingredients of fish dumplings.

2. Add salt, sugar, oyster sauce, chicken powder, corn starch and minced coriander to the minced dace.

3. Mix all the ingredients of the dace meat filling evenly, mix clockwise until elastic, and let stand for 10 minutes.

4. Take a dumpling wrapper and put in the prepared filling.

5. Wrap it into your favorite look.

6. Slowly bring the water to a boil and cook it out of the pot.

7. Serve on the plate.

The method and method of adjusting the filling of fish dumplings are as follows:

Ingredients: 400 grams of silver carp, 200 grams of chives, 500 grams of flour.

Excipients: 20 grams of cooked rapeseed oil, 2 grams of chicken essence, 2 grams of Sichuan pepper powder, 10 grams of light soy sauce, 10 grams of oyster sauce.

Steps: 1. Prepare the materials.

2. Add water to the flour and form a smooth dough (the ratio of water to flour is controlled at 1:2), cover and let stand for more than 30 minutes, preferably more than 1 hour.

3. Wash the silver carp meat, spread it flat on the Qina cutting board, chop the fish into a puree, or add it directly to the meat grinder, add ginger slices and grind it into fish puree, so that it is safer for the fine thorns to be ground into puree.

4. Pour out the fish puree, add water (that is, to beat the water, the dumpling meat filling generally needs to be beaten with water, so that the meat filling is fresh and tender) is also stirred in one direction.

5. Add Sichuan pepper powder (optional, you can also use Sichuan pepper water, you don't need to add water to draw water), light soy sauce and oyster sauce and mix evenly, and let it taste after a while.

6. Wash and chop the chives, the smaller the better, add the dices to the fish paste and mix evenly, add chicken essence and salt and mix evenly.

7. Add cooked rapeseed oil (add after cooling) and mix evenly, you can also add sesame oil and mix evenly, and let it stand for a while to dissipate the flavor, so that the meat filling is fresh and delicious.

8. Knead the awakened dough again, knead it into long strips, divide it into small agents and flatten it.

9. Roll out into a small dumpling skin that is thick in the middle and thin on the edge, add fish filling, do not add more, and the eight punches can be full, so that the dumplings are not easy to boil and not easy to reveal the filling.

10. Wrap it into the shape of dumplings, and it is best to dip the bottom of the dumplings with flour or starch before placing them, so that the bottom of the dumplings is not easy to be touched, so that they can be boiled in the pot.

11. Add half a pot of water to the pot, boil the dumplings over high heat, then gently stir along the edge of the pot with a colander to prevent sticking to the bottom, cover the pot and boil, add half a bowl of water after the water boils.

12. Cover the pot and boil, repeat it two or two times, and then take it out when the belly of the dumplings is round and shiny.