The practice of radish dumpling filling is vegetarian filling, and how to make authentic carrot vege

Radish vegetarian stuffed dumplings, the dumpling stuffing in this way is better than the meat filling, and the dough filling method is explained in detail.

It's the season to eat radish again, and radish has the saying of ginseng, which shows that it is rich in nutrients, and it is as cheap and delicious as Chinese cabbage. Northerners will often make shredded radish balls and shredded radish dumplings to eat in winter, and they will also be eaten raw as fruits. Today, I will share with you the practice of radish dumplings, which are better than the three fresh dumplings.

The dumplings are delicious mainly because the filling should be adjusted well, let's see what are the differences between you and me.

Shred the radish, add the dried shrimp, blanched fungus and vermicelli, chopped eggs and chopped green onion. These ingredients can be bought regardless of friends in the north and south, and the method is also very simple.

Radish stuffed dumplings must add more oil than other dumplings, because radish is very absorbent, and less oil will affect the taste. After adding the oil, add salt, extremely fresh, and oyster sauce in turn and stir well, be sure to add oil first, and then add condiments, so that the oil will lock in the moisture of the radish and will not be pickled out of the condiments.

Start making dumplings, add a little salt or add an egg when making dumplings, so that the noodles are very strong, and the thin point of the dumpling skin will not break the skin.

The dumpling skin I made is very thin, you can see the color of the filling clearly, I eat 6 of these dumplings and I am full, how many can you eat? This is what our northern dumplings look like, do you make these dumplings? I also recently learned that the difference between the way of making dumplings in the north and south is a bit big, and a friend in the south sent me the wrapped dumplings, which is completely different.

There are also tips for cooking dumplings, boil 3 and cook them, add some cold water after the first time you boil the pot, cover the pot and continue to cook, and also add some cold water to continue to cook when you boil the pot for the second time, so that the skin of the dumplings will not be broken and will not stick together.

Three boiled pots, the dumplings are cooked, all the dumplings float up to be cooked, not a single broken skin, very perfect. Eat a bowl of steaming dumplings in winter, warm the heart and stomach, delicious and nutritious. I eat dumplings with vinegar, otherwise I won't be able to eat them, every time my dad sees me eating dumplings, he says are you jealous or eating dumplings?

Through this sentence, you can make up for how much jealousy I ate.

As the saying goes, "radish race ginseng", since October, "little ginseng" has been on the market one after another, white radish, green radish, water radish, the taste is different, and the taste is also very different. The general practice of radish is to stew soup and make porridge! I'm really tired of cooking, let's make a dish of [radish dumplings] today, and add a secret ingredient when adjusting the filling, so that you can feast ......

As we all know, whether it is white radish or green radish, there is a peculiar smell, and if it is not handled well, it is really difficult to swallow! When adjusting the filling, some people blanch, but the blanched radish is then filled, and the taste and texture are greatly reduced. Some people suggest wrapping it directly, but the smell is too big, so what should I do?

Don't worry, Jane has a trick ......

Today we use green radish, which derives its spiciness and astringency from the substances it contains, thiols and myrosin. We use the salt deodorization method, whether it is stewing, stir-frying, making stuffing, sprinkle the cut radish with an appropriate amount of salt, marinate for a while and then dry it vigorously, so that the bitterness and astringency of the radish can be greatly reduced!

What should I do if the radish that has lost its moisture is too dry and too firewood when adjusting the filling? Add one ingredient and you're done, you know what it is? Look down slowly at ......

Ingredients: green radish, lean pork, minced green onion and ginger, light soy sauce, Sichuan pepper water, scallion oil, oyster sauce, egg, vermicelli, thirteen spices, flour.

Method:,1: Chop the pork into meat filling, the finer the better, add minced green onion and ginger, light soy sauce, cooking wine, salt, oyster sauce, thirteen spices and stir well, then add pepper water in batches, stir until gelatinous.

2) Wash the green radish, rub it into fine strips, sprinkle with an appropriate amount of salt and marinate for a while, then dry the water vigorously, chop it into fine pieces, stir in an appropriate amount of scallion oil, and set aside.

3) Add eggs, salt, water or soy milk to the flour and form a dough and let rise for 30 minutes.

4: Mix the meat filling and radish filling, then add an appropriate amount of scallion oil, vermicelli and raw eggs and stir well.

5: Wrap it up with your own skillful technique, be sure to boil the pot under water when cooking, and add a little salt to the pot to prevent the skin from breaking.

Chef Jian has something to say:

1: When processing radish, don't blanch, let alone wrap it directly, it's all wrong, the right way is to marinate it with salt.

2: The radish with dry water is more chai, so when adjusting the filling, add a little more scallion oil and add some vermicelli, so that it will not be dry.

3: When adjusting the filling, you can put some fried shrimp skin, the taste is surprisingly fresh, you can try it!

4: The dough is mostly mixed with cold water, and you can also replace the water with soy milk, which not only has a better taste, but also has higher nutritional value.

Final summary: Whether it is a radish stuffed dumpling, a bun, or a pie, don't blanch it, just marinate it with salt! Boiled radish stuffed dumplings, sandwich one bite open, the emerald green color of the radish, wrapped in the meat filling full of juice, the taste is simply too fragrant, do not eat and never give up......What are you waiting for, go home and try it quickly!

First wash the radish, cut it into very fine shreds, use salt to remove the water for a while, add a little salt, sesame oil, chicken essence, oyster sauce, and the radish dumpling filling is very delicious.

The method of filling radish vegetarian dumplings is to rub the radish into thin strips with a tool (if there is no one, cut it with a knife =), and then cut it into small pieces, and the green onion is also cut into small pieces. If you feel that the radish has too much moisture, you can salt it for a while and pour it out. Then mix the radish and green onion together, put in your favorite seasoning to adjust the taste, the main seasoning salt, five-spice powder, oil is indispensable, mix evenly!

1.Warm water and noodles, add an egg to the flour so that the dough is stronger.

2.The dough should be neither soft nor hard, like an earlobe. The dough and the good food for half an hour, this time is just right to prepare the filling.

3.Wash and peel the white radish.

4.Rub the radish into shreds and chop and squeeze out the water.

5.Soak the vermicelli and chop it softly, wash the shrimp skin to control the moisture, scramble two eggs, put the radish, vermicelli, shrimp skin, and broken eggs into a basin and add vegetable oil, salt, sesame oil, five-spice powder, green onion, and ginger foam to mix evenly.

3 radishes, 1 handful of vermicelli, a small amount of chopped green onion and ginger, 1 tablespoon of salt, 1 tablespoon of soy sauce, 1 tablespoon of chicken broth powder, 2 tablespoons of cooked oil, 1 tablespoon of oyster sauce, 1 tablespoon of Sichuan peppercorns.

Soak the vermicelli in warm water in advance to soften. Blanch the radish in a pot for 2 minutes, and after the water is cool, squeeze out the water from the shredded radish. Add all the seasonings and mix well, you can taste salty. The taste of this vegetarian dumpling is no worse than that of minced meat.

Ingredients: 300g carrots

Seasoning: appropriate amount of salt, appropriate amount of blended oil, 4 eggs, appropriate amount of black fungus, appropriate amount of five-spice powder, appropriate amount of cabbage, appropriate amount of flour.

Steps: 1. Peel and rub the carrots into fine shreds and chop.

2. Soak the fungus and wash it and chop it up.

3. Beat the eggs, pour them into the pan and stir-fry, turn off the heat and add chopped green onions and stir-fry well.

4. Then put oil in the pan, fry the shredded carrots until the oil is hot, and set aside.

5. Put the fried carrots into diced eggs and fungus, add an appropriate amount of minced greens, salt, and five-spice powder, mix well, and the filling is ready.

6. Add warm water to the flour little by little, beat the flour into a snowflake-like floc by hand, and then knead the flour wadding into a ball with a damp cloth and wake up for half an hour, and knead it smooth.

7. Knead the dough into a uniform strip, and then use a knife to cut it into small dough of uniform size.

8. Roll out into dough.

9. Put an appropriate amount of filling on the dumpling skin.

10. Make a small bowl with your left hand and pinch the side of the dumpling with your right hand.

Pinch into small folds, and the dumplings are wrapped.

11. Put an appropriate amount of water in the pot, pour the dumplings into the water boiling, add a small bowl of cold water 3 times after the water boils, and after boiling again, you can see that the dumplings have surfaced, turn off the heat, and use a colander to take out the dumplings.

Authentic carotene vegetarian dumpling recipe

How to make it.

Step 1: Prepare the ingredients. 400 grams of plain flour, 1 piece of northern tofu, 150 grams of shiitake mushrooms, 200 grams of rape2 carrots, an appropriate amount of green onion, an appropriate amount of ginger.

Step 2: Bring the water to a boil, slowly pour in the flour and stir with chopsticks until there is no dry powder.

Step 3: Knead into a smooth dough, then cover with plastic wrap and let it sit for about 20 minutes.

Step 4: Start preparing the stuffing. Handle the tofu first, there is a lot of water in the tofu, if you make the filling, put it in the steamer cloth, twist it vigorously, and try to wring out the moisture inside.

Step 5: Clean the rape, then blanch it in a pot of boiling water for about 30 seconds, then quickly remove it and put it in cold water.

Step 6: Blanch the mushrooms in a pot of boiling water for about 1 minute, then remove them and put them in cold water for later use.

Step 7: Wring out the rape and chop the water, wring out the mushrooms and chop the water, peel and chop the carrots, and then put them in a pot with the tofu, and then put the minced green onion and ginger into the pot.

Step 8: Pour a little oil into the pot and heat it, then put the peppercorns into the pot, stir-fry until fragrant, remove the peppercorns, and then turn off the heat.

Step 9: Pour the hot oil of Sichuan pepper on the minced green onion and ginger, then add 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, a pinch of salt, chicken essence, sesame oil and white pepper to taste.

Step 10: Stir well and the filling is ready.

Step 11: Remove the awakened dough and knead until smooth.

Step 12: Roll the dough into long strips and cut into small pieces.

Step 13: Take a small agent and roll it into a skin.

Step 14: Put an appropriate amount of stuffing into the skin (don't put too much stuffing, the toughness of the hot dough is worse than that of ordinary dough, if you put too much stuffing, it is easy to break when wrapping).

Step 15: Pinch the skin into the shape of a dumpling.

Step 17: Pour an appropriate amount of water into the pot, put the dumplings into the pot after the water boils, and steam on high heat for 12 minutes.

Step 18: Let's get started.

Say a few more words. 1. The water content in the tofu is relatively sufficient, so if you use it to make filling, you must wring out the water in the tofu first.

2. The toughness of the hot dough is slightly worse than that of ordinary dough, so when making dumplings, be careful, and in addition, don't put too much filling.

1 Wash the carrots and rub them into shreds.

2 Soak the vermicelli in warm water until soft.

3 5 beaten eggs sprinkled with salt.

4 Place the eggs in a pan and stir-fry while beating.

5 Put oil in the pot, wait for the oil to heat up as usual for stir-frying, put some chopped green onions, put the shredded carrots into the pot and stir-fry, at this time, add the yellow sauce and a little salt, and fry the shredded carrots.

6 When the shredded carrots have cooled a little, add the vermicelli and eggs and stir together.

7 This is the mixed vegetarian filling, and the bag is ready immediately.

Peel and chop the carrots, put them in the pot and fry them until soft, soak and chop the fungus, fry the eggs, put the carrots, chopped green onions, fungus, eggs, salt, and five-spice powder together and mix well, so that it is ready. Here's how:

The ingredients that need to be prepared in advance include: 300g carrots, appropriate amount of salt, appropriate amount of blended oil, 4 eggs, appropriate amount of black fungus, appropriate amount of five-spice powder.

1. Peel and rub the carrots into fine strips and chop them.

2. Soak the fungus and wash it and chop it up.

3. Beat the eggs, pour them into the pan and stir-fry, stir-fry them into small cubes and turn off the heat.

4. Then put oil in the pan, fry the shredded carrots until the oil is hot, and set aside.

5. Put carrots, fungus, eggs, salt, chopped green onions, and five-spice powder in a pot and mix well, so that it is done.

Notes:1. Stir-fry the carrots first to soften, so that the dumplings taste better.

2. The salt is adjusted according to personal taste.

Wash and peel the green radish, rub the fine shreds, add salt according to the amount of radish, and marinate until the water comes out.

2.While it is time to marinate, open the eggs and scramble them. (Quickly slide the egg mixture into the pot and crush it a little to make it easier to wrap the filling.) ）

3.When the eggs are cool, chop the green onion and ginger.

4.When the scrambled eggs are slightly cool, add the chopped green onions, ginger and dried shrimps.

5.Pick up the pickled green radish in water, and the pickled water is reserved for dough.

6.Then chop the shredded radish to facilitate the filling.

7.Place the chopped radish in an egg pan.

8.Rinse the radish with water and noodles. I put an egg in the flour so that it is not easy to break the skin and it tastes more chewy.

9.Knead the dough until it is three light, cover it and set it aside (the longer you leave it, the more stylish it will be when making dumplings).

10.Trapping: First add sesame oil and mix well (to prevent the soup from coming out again), then add an appropriate amount of salt and mix clockwise. (The shrimp skin itself has a salty taste, and the amount of salt is appropriately reduced, and the taste is negligible.) However, it is advisable to eat less salt. ）

11.Knead the dough, knead the dough, roll the skin, and make dumplings.

1. Soak the fungus in advance. Wash off the dirt by changing the water twice in between. 2. Cut the white radish into cubes.

Kill the water with salt and set aside. 3. Finely chop the soaked fungus into cubes, 4. Prepare chopped green onions. Pepper.

Soybean oil, tahini, salt. 5Put all the seasonings and fillings together. Stir well.

In addition, it is also important to make vegetarian filling, dipping sauce, in addition to using sesame paste when doing errands. If you dip the sauce, put some soy sauce, put some sesame oil, and put some vinegar. Dip some vegetarian dumplings to eat, it is even more delicious.