What vegetables are pork and eaten well with dumpling filling? 230

Most of the pork is usually made with Chinese cabbage and dumplings. Delicious! There are also pork and green onion fillings. Celery is also available. There are also lotus vegetables. Wait a minute. It's all delicious. All delicious.

I think pork is very versatile, shiitake pork filling, celery pork filling, green onion pork filling, sauerkraut pork filling, leek pork filling, tofu pork filling, fresh bamboo shoots pork filling, these are super delicious.

Pork and celery, pork and sauerkraut, pork and green onions, pork and shiitake mushrooms, pork and leeks, pork and garlic sprouts are delicious together.

Pork and vegetables such as shepherd's cabbage, cabbage, leeks, celery, cabbage, and kidney beans are made together and are very delicious.

Pork and most vegetables can be made into dumplings together, such as pork and green onions. Celery pork, leek pork ......And so much more! But it depends on personal preference and taste!

Pork and leeks are best together, and the filling of dumplings is the best. Pork and leeks are the most common dumpling filling, so its taste should be the most liking.

Pork and what vegetables are delicious together to make dumplings, pork, leeks, pork and green onions are delicious.

Celery is the best and delicious!

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Pork can be stuffed with shiitake mushrooms, leeks, cabbage, etc.

The preparation of pork dumplings such as leeks is as follows.

Ingredients: Appropriate amount of dumpling skin, 300 grams of pork, 200 grams of leeks.

Seasoning: 4 grams of salt, 2 grams of chicken essence, 5 grams of ginger, 5 grams of cooking wine, 5 grams of light soy sauce, a little oyster sauce, a little sesame oil, and an appropriate amount of pepper.

Method 1Wash the leeks, drain and chop them for later use.

2.Chop the pork, add a little cooking wine, and stir well.

3.Add the minced ginger.

4.Then add leek foam, add an appropriate amount of salt, oyster sauce, light soy sauce, chicken essence powder, pepper, sesame oil and stir evenly for later use.

5.Take the dumpling skin, put the dumpling filling in the middle, wipe a thin layer of water around the dumpling skin with water, and wrap it.

6.Put all the wrapped dumplings into the pot with boiling water, and wait until all the dumplings float on the water.

Pork can be stuffed with leeks, fennel, Chinese cabbage, baby cabbage, spinach, etc., and you can also put some shrimp, eggs, fungus, etc. Pork green onions, pork three fresh.

Pork shiitake mushrooms, pork celery, pork leeks, and pork cabbage can all be stuffed together!

Stuffed buns, basically, leeks, cabbage, shiitake mushrooms, cabbage, radishes, fennel seedlings, chives are all OK, just put whatever you like.

Cabbage, greens, shepherd's cabbage, leeks, shiitake mushrooms, green onions, etc. are all delicious!

1. Mix the amaranth juice and flour into a slightly soft dough, put it in a container and cover it with a damp cloth or plastic wrap for 30 minutes.

2. Cut the green onions into chopped green onions (you can have a little more), heat the peanut oil in the pot, add ginger slices, star anise peppercorns and peppercorns over low heat, remove them and turn off the heat. Wait for the oil temperature to drop slightly, add the chopped green onion and fry it slightly with the residual temperature, put it out, pour it into the meat puree, add light soy sauce, dark soy sauce and salt and mix well, and pour cold water into it several times. Finally, add sesame oil and the filling is ready.

3. Roll the noodles long and cut them into small pieces. Sprinkle dry flour, flatten, then roll out, slightly thicker in the middle and thin at the edges.

4. Then wrap the dumplings.

5. Boil water in a pot and cook dumplings. After the water is boiled, pour in cold water, and the dumplings are almost cooked after three boils. It can be dipped with garlic, vinegar, sesame oil, and chili oil.

6. It is best to put the dumplings in cold water when they come out of the pot. Avoid sticking to each other. Pork and green onion dumplings method.

The following dumplings are about 30 <>

1 Processing of green onions: 500g of green onions, 1 spoonful of salt.

a Wash and cut the green onions into cubes and put them in a pot;

b. Add a spoonful of salt, mix well, and let stand for 10 minutes;

c. Knead the green onion with your hands;

2 Preparation of green onion and ginger water: 20g of green onion and ginger, 200g of water (to remove the fishy smell of pork).

Crush the green onion and ginger and put it in a container, add water, knead it by hand to dissolve the green onion and ginger juice in the water, and filter out the green onion and ginger to make it green onion and ginger water.

3. Processing of fresh meat: 200g of fresh meat, soy sauce, salt, sugar.

a Minced meat, add soy sauce, salt and sugar to taste, mix well;

b Take 1 3 of green onion and ginger water into the meat, stir in the same direction until strong;

c Add the remaining green onion and ginger water in two more times to stir the meat filling vigorously.

4 Stir the green onion filling and the fresh meat filling well, that is, the pork and green onion filling.

Cheek. 150g flour, 80g cold water

1 Mix the flour with water and knead vigorously to form a smooth dough;

2. Cut the dough into pieces with a knife, take one side and knead them into strips with a diameter of 2cm;

3 Tear the strip into even small pieces with your hands and flatten them into a round cake shape with your palms;

4 Pinch one end of the cake with your left hand, and push the rolling pin under the palm of your hand with your right hand.

5 Pull back the rolling pin with the palm of your right hand, rotate the round cake to the left with your left hand, and repeat until it has been rolled out into a thin dumpling wrapper.

Wrapping method. 1 Spread the dumpling wrappers flat in the palm of your hand and add an appropriate amount of filling.

2 Fold in half and pinch the middle dough.

3 Seal from both sides to the middle.

4 Press the edge of the dumpling with your thumb and forefinger and squeeze it slightly towards the middle.

How to cook. 1 Add water to a pot and bring to a boil, add a little peanut oil to avoid touching the pot.

2 Cover the dumplings and cook over high heat until they float, add cold water and continue to boil over medium heat.

3 Repeat twice until the dumplings are slightly swollen and plump.

Ingredients: 450 grams of pork (fat and lean), 1 carrot, 2 corn.

1. Prepare the fat and lean pork, corn hunger stool and carrots, as shown in the figure below

2. Wash the pork and chop it into meat foam, as shown in the figure below

3. Wash and peel the corn into grains, peel and cut the carrots into small cubes, as shown in the figure below

4. Add salt, sesame oil, soy sauce, oyster sauce, garlic powder, ginger powder to the meat foam, and then mix well in one direction, as shown in the figure below

5. Add diced carrots and corn kernels and mix well.

Pork stuffing with coriander.

1. Ingredients: 200 grams of pork filling, sesame oil, minced green onion, minced ginger, dumpling filling seasoning powder, dark soy sauce, appropriate amount of salt, 100 grams of coriander, appropriate amount of vegetable oil.

2. Remove the roots, wash and chop the coriander, mince the green onion, and mince the ginger.

3. Add the pork puree, minced garlic and ginger, dumpling filling seasoning, dark soy sauce and salt in one direction and whip it thoroughly;

4. Na Yuannian put the minced green onion and coriander into the meat filling and stir well in one direction.

5. Put oil in the pot, add minced green onions and stir-fry until the oil is hot, then pour it into the mixed filling hole and stir it evenly. (In this way, the filling of the cracked acres is more fragrant and delicious).

Pork and dumplings can be wrapped in dumplings with green onions, radish, leeks, celery, cabbage.

1. Pork and green onion filling.

Pork and green onion stuffed dumplings are a classic filling, fresh and fragrant, tender taste, the fragrance of pork, with the fragrance of green onions, that is called an authentic, the elderly and children love to eat, pork cut and put in a bowl, add minced green onion and ginger, green onions are used to enhance the taste, can be appropriately a little more, according to personal taste, add oyster sauce, thirteen spices, salt, dark soy sauce, sugar, prepare half a bowl of pepper water, a small amount of many times, stir while pouring, until completely absorbed.

2. Pork and radish filling.

Eat radish in winter and ginger in summer, every winter, radish is the best dumpling filling, of course, with pork more matching, radish to choose white radish, into the mouth is more fresh and fragrant, good quality and low price, use water to kill clean water, adjust into dumpling filling, the best to eat but, pork filling add green onion ginger, pepper powder, light soy sauce, dark soy sauce, sesame oil, stir clockwise, and finally put in the radish filling.

3. Stuffed pork with leeks.

The most homely and delicious dumpling filling, is the leek-stuffed pork dumplings, the fresh flavor is beautiful, the delicious non-greasy pork leek stuffed dumplings, fully release the umami of leeks, the best self-grown organic vegetables, with fat and lean pork filling, wrapped into a thin skin and big stuffing dumplings. Pork is three parts fat and seven points lean, add Sichuan pepper powder, oyster sauce, light soy sauce, salt, pepper, stir towards a square space, and finally put in the chopped leek filling, a spoonful of sesame oil, stir well.

4. Pork and celery filling.

Pork celery stuffed dumplings, all thin skin filling, juicy and delicious, celery to choose fine celery, because the celery taste is lighter, more acceptable to the public, celery and meat filling combined, fragrant but not greasy, pork filling to add light soy sauce, dark soy sauce, oyster sauce, salt, thirteen spices, sesame oil, and then prepare half a bowl of pepper water, add it in 3 times, whip it in one direction, until it is fully absorbed, and finally put in the celery filling, continue to stir in one direction, evenly.

5. Pork and cabbage filling.

Pork cabbage filling, tender and juicy, nutritious and delicious, especially in winter, cabbage filling is more popular, many people adjust dumpling filling, they like to put cooking wine, in fact, this is not the right practice, cooking wine in the process of heating, can not volatilize, remaining in the dumplings, there will be a peculiar smell.

The correct way should be to put in pepper water, or green onion and ginger water, three points of fat and seven points of lean pork filling, add an appropriate amount of light soy sauce, oyster sauce, pepper powder, chicken juice, sesame oil, and prepare half a bowl of pepper water, repeat 3-5 times, stir while pouring, so that the meat filling is all absorbed, the whole process is in one direction, the cabbage is salted to get out of the water, after drying, put it into the meat filling, mix evenly.

Pork and cabbage stuffed dumplings.

Ingredients: 500 grams of pork.

Cabbage A small cabbage.

Ginger Seven slices. 10 green onions.

Salt a pinch of salt. 2 eggs.

2 tablespoons of oyster sauce.

Preparation of pork cabbage stuffed dumplings.

Pork set aside. > click Enter a description.

It is also necessary to salt control water.

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Add salt <>

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Beat the ginger into a foam. > click Enter a description.

Salt controls the water.

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Add the ginger foam and stir together.

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Two eggs