What kind of stuffed dumplings are good for Chufu? What kind of stuffed dumplings to eat at the begi

Toufu is generally a dumpling stuffed with vegetarian vegetables.

Eating dumplings in Toufu is a traditional custom in our country, but dumplings are also divided into many types, there are vegetarian fillings, meat vegetable fillings, meat and vegetarian fillings, the weather in Toufu is hot, and the dumplings with vegetarian fillings taste light and suitable for eating in Toufu.

Cucumber-stuffed dumplings.

Cucumber itself is a seasonal vegetable in summer, not only nutritious, cool to eat, but also has the effect of preventing heatstroke, diuretic, clearing heat and detoxifying, suitable for shredding it to make stuffed dumplings when the head is down.

Purslane stuffed dumplings.

Purslane, also known as longevity vegetables, has the effect of clearing heat and dampness, detoxifying and reducing swelling, anti-inflammatory, thirst-quenching and diuretic, suitable for eating in summer, and the dumplings filled with purslane have a unique taste and are welcomed by many people.

Mushroom-stuffed dumplings.

Shiitake mushrooms have the reputation of "the king of mountain treasures", delicious and nutritious, people who enter Futian will often feel weak and weak, and shiitake mushrooms are mainly used to treat loss of appetite and lack of energy, so it can be used as dumpling filling.

Watermelon rind stuffed dumplings.

The watermelon rind smells fragrant and has a crisp taste, which has the effect of diuretic, whitening and strengthening the spleen, and it feels very cool to eat, which is very suitable for eating when the weather is hot, and it is perfect for making dumpling filling.

Cabbage-stuffed dumplings.

Cabbage is rich in dietary fiber, can promote gastrointestinal peristalsis, and also has the effect of lowering blood sugar.

I like meat stuffing and vegetable stuffing, as long as I say that my family loves to eat, what kind of stuffing can be in line with the taste, my first assistant or follow everyone's opinions, mainly to say that everyone likes to eat and love to eat, and the person who does it is happy.

There is no uniform rule on what kind of dumplings to eat at the beginning, you can choose the ingredients for the dumpling filling according to your taste.

The dumplings suitable for eating at the beginning of the year include cowpea, carrot, fungus, fresh meat filling, shepherd's cabbage fresh meat filling, Jinling Fengjing enoki mushroom fresh meat filling, celery leek meat filling, cucumber meat filling, leek fresh meat filling, etc.

1. Cowpea, carrot, fungus, fresh meat fillingChop the fresh meat, fungus and carrots, wash and chop the chives, cowpeas and ginger slices, add seasonings and stir well to make the filling.

2. Fresh meat filling with shepherd's cabbageWash and chop the shepherd's cabbage and fresh meat, add seasonings and stir evenly to make the filling.

3. Fresh meat filling with enoki mushroomsWash and chop the fresh meat, water chestnuts, chives and enoki mushrooms, add seasonings and stir well to make the filling.

4. Celery and leek meat fillingWash the celery, leeks and meat and cut them into small cubes, add salt, light soy sauce, sugar and other seasonings and stir well to make the filling.

5. Ground cucumber meatWash and chop the pork and cucumber, put them together, add seasonings, stir well, and the filling is ready.

6. Fresh meat filling with leeksChop the leeks, chop the fresh meat into a meat puree, add seasonings and stir carefully, and the filling is ready.

It's good to eat leek-stuffed dumplings.

Ingredients: 250g leeks, 4 eggs, appropriate amount of sesame oil, appropriate amount of salt, a little chicken essence, a little oyster sauce, a little ginger powder, an appropriate amount of warm water, a little cooking oil.

1. Prepare the dumpling filling ingredients.

2. Pick the leeks well, wash them and dry them.

3. Crack the eggs into a bowl and stir well in one direction.

4. Heat oil in a pot, pour in the stirred eggs and pour them into the pot.

5. Use a shovel to scatter the eggs and let them cool for later use.

6. Cut the dried leeks into fine foam and pour in sesame oil.

7. Then mix well.

8. After the eggs are naturally cool, pour them into the mixed leeks.

9. Mix well.

10. Add an appropriate amount of salt.

11. Add chicken essence, sesame oil, oyster sauce and ginger powder.

12. Mix well at the end.

Precautions: 1. Put green onion and ginger water.

Green onion and ginger water is a very important kind of water for mixing dumpling filling, which can play a role in removing the smell and increasing the flavor. Soak the green onions and ginger in water to 70 degrees for 5 minutes, and then filter them into the dumpling filling after the water cools.

2. Put oyster sauce.

Whether it is a vegetarian filling or a meat filling, you must add some oyster sauce to it, there are 3 benefits, the first point is to improve the freshness of the dumpling filling, the second point is to color the dumpling filling, and the third point is to increase the saltiness of the dumpling filling.

3. Put cooked oil.

If you want to make the dumpling filling is very fragrant, of course, you can't lack the oil, the oil must not release raw oil, but put cooked oil, generally use fried pepper oil, which can enhance the fragrance, and at the same time can lock the moisture in the vegetables and avoid water, so it is indispensable in the dumpling filling.

Dumpling fillings suitable for Futian are: cucumber filling, purslane filling and so on.

1. Cucumber filling.

Cucumber is one of the vegetables often eaten in summer, if you are tired of eating fried cucumber or cold salad, you may wish to try a fresh way to eat: cucumber stuffed dumplings, refreshing and delicious.

When making the filling, rub the cucumber into fine strips, cut it slightly, squeeze out the water, do not throw away the squeezed water, leave it in the basin for later use. Beat two eggs with an appropriate amount of salt and fry them in an oil pan, mash them while frying, the more broken the better, and let them cool after frying. If you like to eat rich fillings, you can also put a little tofu in the state.

Then add the cold eggs, tofu and cucumber shreds to the chicken essence, minced green onion and ginger, stir well and set aside. When you mix the noodles, you will not only add cucumber water, but the noodles will not only be more chewy, but also taste better.

2. Purslane filling.

Purslane is also called longevity dish, the purslane is chopped and stuffed to make dumplings, and the dumplings made have a unique flavor and are liked by many people. Wash the fresh purslane, then blanch it in boiling water, remove it from the water, clean it for 10 minutes and then chop it for later use. Stir the purslane and other dumpling fillings well, and you can make dumplings.

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1. Fruits.

Watermelon is one of the most popular fruits in summer and is rich in water and vitamin C. Grapes are rich in antioxidants and vitamin C. Peaches are rich in vitamin A and vitamin C.

2. Vegetables.

Cucumbers and eggplants are rich in water and fiber, making them suitable for summer consumption. It can be used as an ingredient in coleslaw or stir-fry. Cold cucumbers, cold bean sprouts, cold kelp and other dishes are common in summer, with a crisp taste and suitable for summer.

3. Rice noodles.

Rice is an important part of people's daily staple food, and in summer, you can choose refreshing cooking methods such as cold salad or sweet and sour rice. Pasta dishes such as cold noodles and cold noodles are popular in the summer months.

It is best to stuff pork with green onions in dumplings, and its preparation is as follows:

Ingredients: 155 grams of green onions, 260 grams of pork filling.

Excipients: 1 tablespoon of cooking wine, light soy sauce soup spoon, salt spoon, monosodium glutamate spoon, appropriate amount of water.

1. Remove the roots of the green onions, wash them, and chop them on the cutting board.

2. Then, put the chopped green onions in a large bowl, add the minced pork, and add 1 tablespoon of cooking wine.

3. Add a spoon of light soy sauce.

4. Add a spoonful of salt.

5. Add a spoonful of monosodium glutamate.

6. Add an appropriate amount of water.

7. Season and mix well into dumpling filling.

Precautions for making dumplings

1. Choose the right dumpling wrapper: You can choose the ready-made dumpling wrapper on the market, or you can make it yourself. Regardless of the square style, make sure that the texture of the dumpling wrapper is soft and elastic.

2. Prepare sufficient fillings: choose the right fillings according to personal taste or brightness. It can be pork, beef, chicken, seafood, vegetables, etc., and can be matched according to personal preference. Make sure there are enough fillings to avoid not having enough filling when making dumplings.

3. Control the humidity of the dumpling filling: If the filling is too wet, it will cause the dumpling skin to crack. An appropriate amount of starch or flour can be added to the filling to absorb the excess water.

4. Don't overfill the filling: When making dumplings, put the appropriate amount of filling on the ** of the dumpling skin, don't overfill it. Overfilling will cause the wrap to be loose and easy to break.

5. Pay attention to the shape of the dumplings: when making dumplings, fold the dumpling wrappers in half, and then choose the appropriate way to wrap them according to personal preferences. It can be half-moon-shaped, flower-shaped, wonton-shaped, etc. Always make sure that the dumplings are in a beautiful shape.