Mother in law making dumplings method, can mother in law make dumplings can mother in law make dumpl

It is said that the mother-in-law Ding and everyone may not know what it is, but when it comes to dandelion flowers, everyone should understand. In fact, Po Po Ding refers to the leaves of dandelion flowers, which have a very good effect of relieving heat and reducing fire, and are very suitable for taking in summer, and they can be dried and made into tea. But the mother-in-law has a certain bitter taste, so will it be delicious to use it to make dumpling filling and wrap it into dumplings?

Before preparing to make dumplings with Po Po Ding in advance, we need to remove the roots and leaves of Po Po Ding first, choose to wash it and then blanch it with boiling water, and soak it in cold water until Po Po Ding is completely cool, so that most of the bitter and astringent taste of Po Po Ding can be removed, and the taste of Po Po Ding dumplings is more delicious and delicious.

After the mother-in-law is cool, squeeze out the water (you can dry it slightly, if you don't have any water left, it will be too dry, and the taste will not be bad), chop and set aside. The mother-in-law commonly used in the following practices are all mothers-in-law who have already been resolved.

First, the practice of mother-in-law Ding dumpling stuffing dumplings.

Main ingredients: 550 grams of mother-in-law, 500 grams of raw pork with three fat and seven lean, 1kg of dumpling skin.

Auxiliary materials: 2 raw eggs, 10 soaked fungus, 1 handful of dried shrimp, appropriate vegetable oil.

Condiments: salt, sugar, rice wine, light soy sauce, white pepper powder (can be replaced by pepper powder or ginger water), minced ginger and garlic, sesame oil, and monosodium glutamate.

Recipe process: 1. Chop the raw pork with minced filling, chop the fungus minced, and scramble the eggs.

2. After cleaning the dried shrimp, fry it with cooking oil to bring out the fragrance, then add the fungus and fry it well, and put it out.

3. Put the meat filling into the filling basin, add minced ginger and garlic and a small amount of cold water, and stir in the same direction until the dumpling filling is glued up.

4. Add salt, sugar, rice wine, light soy sauce, white pepper and salad oil and stir well, put the fried raw eggs, fungus and dried shrimp**, and then put in the mother-in-law.

5. Finally, add appropriate monosodium glutamate and stir evenly to form a dumpling filling, which can be used to make dumplings after a while.

For how to make dumplings and cook dumplings, I won't go into detail about how to make dumplings, and beginners who are not easy to make dumplings should refer to the content of the previous article.

Second, the practice of mother-in-law's vegetarian dumplings.

Main ingredients: 500 grams of mother-in-law, 100 grams of spiced dried tofu, 100 grams of fresh shiitake mushrooms, 6 raw eggs, appropriate dumpling skin.

Condiments: salt, rice wine, white pepper, monosodium glutamate, sesame oil, fresh soy sauce, chopped green onion.

Preparation: Cut the dried spiced tofu and fresh shiitake mushrooms into powder, then take 4 raw eggs and stir-fry them with cooking wine.

How to do it: 1. After the oil is burned in the frying pan, the dried tofu and oyster mushrooms are fried until they are basically cooked, and then put in the chopped mother-in-law and scrambled raw eggs.

2. Knock in the remaining 2 eggs, add salt, fresh soy sauce, white pepper, monosodium glutamate, sesame oil and chopped green onion and other condiments.

3. After stirring the compounds in the pot, they will be filled and wrapped into dumplings and boiled in the pot.

Supplementary indications: 1. The roots selected by the mother-in-law do not need to be discarded, and they should be stored after cleaning and drying, and they can be used for soaking in water and drinking to clear heat and remove fire.

2. To mix the dumpling filling, you need to put in the ginger and garlic condiments in advance, and then let it go for a while after it is sticky in the same direction.

Speaking of mother-in-law, everyone may not know what it is, but when it comes to dandelion, everyone should understand. Po Po Ding actually refers to the dandelion leaves, which have a good effect of cooling off the heat and reducing fire, especially suitable for eating in summer, and it can be dried and made into tea to drink. But Po Po Ding has a certain bitter taste, so will it be delicious to use it to make dumpling fillings and wrap into dumplings?

Before preparing to make dumplings with Po Po Ding, we need to remove the roots and leaves of Po Po Ding first, wash them and then blanch them with boiling water, and soak them in cold water until Po Po Ding is completely cool, which can remove most of the bitter taste of Po Po Ding and make the taste of Po Po Ding dumplings more delicious and delicious.

After the mother-in-law is cool, squeeze out the water (just dry it a little, if you don't have any water left, it will be too dry, and the taste will be firewood), chop and set aside. The mother-in-law used in the following practice is the mother-in-law who has already been processed.

First, the practice of mother-in-law diced meat dumplings.

Ingredients: 550 grams of mother-in-law, 500 grams of pork with three fats and seven leans, and 1 kg of dumpling skin.

Excipients: 2 eggs, 10 soaked black fungus, 1 handful of dried shrimp, appropriate amount of cooking oil.

Seasoning: salt, sugar, cooking wine, light soy sauce, pepper (can be replaced by peppercorn noodles or pepper water), minced green onion and ginger, sesame oil, chicken essence.

Steps: 1. Chop the pork into a filling, chop the black fungus, and scramble the eggs.

2. After washing the dried shrimp, fry in oil until fragrant, then add the black fungus and stir-fry well, and put out.

3. Put the pork filling into the filling basin, add minced green onion and ginger and a small amount of water, and whip in the same direction until the meat filling is glued and strong.

4. Add salt, sugar, cooking wine, light soy sauce, pepper and sesame oil and stir well, put the scrambled eggs, black fungus and dried shrimp, and then add the mother-in-law.

5. Finally, add an appropriate amount of chicken essence and stir evenly to form a dumpling filling, which can be used to wrap dumplings after a while.

Second, the practice of mother-in-law Ding vegetarian dumplings.

Ingredients: 500 grams of diced mother-in-law, 100 grams of spiced dried tofu, 100 grams of fresh shiitake mushrooms, 6 eggs, appropriate amount of dumpling skin.

Seasoning: salt, cooking wine, pepper, chicken essence, sesame oil, fresh soy sauce, minced green onion.

Preparation: Cut the dried spiced tofu and fresh shiitake mushrooms into small pieces, then take 4 eggs and stir-fry them with cooking wine.

Steps: 1. After the oil in the wok is hot, add dried tofu and shiitake mushrooms, fry until they are basically cooked, turn off the heat, and then add the chopped mother-in-law and scrambled eggs.

2. Knock in the remaining 2 raw eggs, add salt, fresh soy sauce, pepper, chicken essence, sesame oil and chopped green onion and other seasonings.

3. Stir the mixture in the pot well to form the filling, wrap it into dumplings and cook it in the pot.

Supplementary instructions: 1. Don't throw away the roots selected by the mother-in-law, wash and dry them and store them, and use them to soak in water and drink them to have an excellent effect of clearing heat and detoxifying.

2. To prepare the meat filling, you need to put in seasonings such as minced green onion and ginger in advance, and then let it go for a while after hitting it in the same direction until it is sticky.

3. The spiced dried tofu in the vegetarian filling can be replaced with tofu, fried in oil until both sides are yellowed, and then chopped into minced pieces.

1. Mother-in-law.

Dumplings can be made.

2. Ingredients: 500 grams of flour, 300 grams of diced mother-in-law, 300 grams of pork, appropriate amount of oil, five-spice powder.

Appropriate amount, appropriate amount of salt, appropriate amount of green onion and ginger, and a small amount of soy sauce.

3. Chill the noodles for 1 hour.

4. Pick and wash the mother-in-law and chop it.

5. Salt and brine to remove the water.

6. Finely chop the green onion and ginger, and finely chop the pork.

7. Add a little old soup, oil, minced green onion and ginger, salt, five-spice powder, and a small amount of soy sauce to the pork filling, and stir well in one direction.

8. Add the crushed mother-in-law and mix well.

9. Make dumplings.

10. Boil the dumplings, put the dumplings into the pot after the water boils, turn them over again and add cold water and repeat them 2 times to get out of the pot.

Dumplings stuffed with mother-in-law can be fried and eaten.

Wild vegetables are everywhere in spring, no pesticides, detoxification and fire do not cost money, and grandma's generation lives to 90 years old, which is estimated to have a lot to do with eating wild vegetables. This season is a great time to eat Po Po Ding in the north, don't miss the delicious taste of spring, Po Po Ding is a natural antibiotic that can sometimes achieve medicinal effects. Often eat mother-in-law Ding can be appetizing and spleen, clear heat and go to fire, my family does it every three or five times, and my family still can't eat enough.

Mother-in-law Ding dumpling frying method

On the first night, add an appropriate amount of water to the flour, knead the dough, put it in a plastic bag, and send it to the refrigerator. If you like it, you can make soup noodles and fried dumplings, and if you don't have soup noodles, you can also make dumplings in addition to frying. Pick and wash the mother-in-law, chop and sprinkle some salt, marinate for 10 minutes, and take off the water for later use.

Beat the eggs, stir well, add an appropriate amount of oil to the wok, no need to add oil when mixing the filling, pour the egg liquid into the oil, quickly stir with chopsticks, the more broken the better, the eggs are fried and turn off the heat. Peel, wash and chop the green onions, put the fried eggs, diced mother-in-law, and chopped green onions into a container, add salt, five-spice powder, and a little oil and stir well.

The next morning, take out the preparation, knead the dough into long strips, see if the dough is very good, cut into a uniform dough, roll it into a dumpling skin, you can wrap the dumplings, brush the bottom oil in the pan, put in the wrapped dumplings, fry slowly over low heat, push it with a spatula, you can push the bottom to fry well, pour in a little water about half a bowl, cover the pot and simmer for 1 minute, let the filling cooked, drain the water, and the fried dumplings are ready.

Materials: one pound of mother-in-law; a pound of flat mushrooms; 2 green onions; cooking oil; light soy sauce; vegetarian oysters; Oil; Sugar; Wine; Salt to taste.

The practice of mother-in-law vegetarian dumplings.

1. Blanch the mushrooms and fry them in oil.

2. Add light soy sauce, vegetarian oyster sauce, salt, sugar, cooking wine, stir-fry well.

3. Cool and add chopped green onions.

5. Remove the cold water and chop it dry.

6. Stir in the mushrooms and wrap the filling.

7. Finished product.

Flour as the main ingredient.

750 grams. Mother-in-law dice 500 grams.

Spiced dried tofu.

100 grams. 100 grams of fresh shiitake mushrooms.

6 eggs with oil accessories.

Salt to taste, cooking wine.

Pepper to taste.

Chicken essence to taste. Sesame oil to taste.

Freshly soy sauce an appropriate amount of green onions.

Appropriate steps. 1.Prepare flour, shiitake mushrooms, eggs, spiced dried tofu.

2.Get ready for Mother-in-law.

3.Put the flour in a large basin, add 1 gram of salt, appropriate amount of warm water, and stir until it becomes flocculent.

4.Knead the dough again and let it rise for 30 minutes.

5.Wash the mother-in-law, blanch it in boiling water, and remove it.

6.Rinse with water to remove astringency.

7.Squeeze out the water, chop and set aside.

8.Cut the spiced bean curd into cubes, wash the mushrooms and cut them into cubes.

9.Use 4 eggs, add some cooking wine, beat well and stir-fry until cooked, and set aside.

10.Heat the oil in a pan and add the diced tofu and shiitake mushrooms.

11.Stir-fry until wilted, turn off the heat.

12.Put in the mother-in-law.

13.Add the eggs and stir well.

14.Knock in 2 raw eggs, 15Add salt, first smoke, pepper, chicken essence, vegetable oil, sesame oil, chopped green onion, stir well 16Mother-in-law's egg filling is ready.

17.Knead the awakened dough into long strips and cut it into kikos.

18.Then roll it out into a dumpling wrapper.

19.Take a dumpling wrapper and put in the appropriate amount of filling.

20.Pinch it with the tiger's mouth of both hands to become a dumpling.

21.Wrap it all up.

22.The water in the pot is boiling, put the dumplings and boil over high heat, and then boil after 2 times of water.

Dip it in your favorite dipping sauce as you eat.

1. Add a little salt to the flour and mix evenly, then pour in water and knead it into a smooth dough, cover with a damp cloth and relax for about 30 minutes.

2. Knock the eggs into a bowl and add a few drops of sesame oil and a little pepper, fry them into an egg cake and then chop them well.

3. Chop the tofu and fry it in a frying pan until golden brown and serve.

4. After washing the dandelion, blanch it slightly with boiling water, squeeze out the excess water and chop it after it cools, add a few drops of sesame oil and mix well and set aside.

Ingredients for vegetarian dumplings: flour, eggs, salt.

Dumpling filling: leeks, tofu, shiitake mushrooms, vermicelli, eggs, shrimp skin, green onions, ginger dumpling stuffing method:

1. Wash the leeks and control the moisture, chop them and set aside.

2. Soak the vermicelli until soft and chop it for later use; Cut the tofu into small cubes and fry until golden brown, drain and set aside; Beat the eggs, add a pinch of salt, fry and chop them for later use; Finely chop the dried shrimp; Wash and chop the mushrooms, green onions, and ginger separately and set aside.

3. Add an appropriate amount of oil to the pot and stir-fry the peppercorns, remove the fried peppercorns, add the chopped green onion and ginger and stir-fry until fragrant, and then leave for a while. After the oil cools slightly, add the chopped leeks and mix well, add chopped eggs, vermicelli, diced mushrooms, diced tofu, chopped shrimp skin, and then add an appropriate amount of salt, a little chicken essence and sesame oil and mix well.

How to make mother-in-law stuffed dumplings This kid is stingy It is for him to do the exercise in place It is good to hold it after the fire is put into the fire.

You can eat dumplings stuffed with mother-in-law.

1.Get ready for Mother-in-law.

2.Prepare other ingredients.

3.Remove impurities, wash and blanch with boiling water.

4.Remove and pass with cool water.

5.Chop and squeeze out the water and set aside.

6.Peel the pork, wash and chop it.

7.Soak the black fungus well, wash and chop.

8.Beat the eggs well and fry them and crush them with a spatula. Serving.

9.Rinse the dried shrimp with water, add oil and stir-fry until fragrant.

10.Add the black fungus and stir well, and serve.

11.Put the minced meat into the pot, add the minced ginger, chopped green onion, a little water, and stir in one direction until 12Add salt, sugar, cooking wine, fresh soy sauce, pepper, sesame oil, stir well 13Add the eggs, black fungus and dried shrimp.

14.Put in the mother-in-law.

15.Add some chicken essence and stir well to form a dumpling filling.

16.Put an appropriate amount of dumpling filling into the dumpling wrapper.

17.Wrap it up.

18.Bring water to a boil in a pot and put in the dumplings to cook.

19.Prepare your favorite dipping sauce with chili sauce, scallion oil, garlic paste, fresh soy sauce and so on20Put the dumplings into a large pot, dip them in your favorite dipping sauce and serve.