Is frozen cucumber dumplings delicious Are cucumber dumplings delicious

Cucumbers should be crisp and delicious, frozen cucumbers become soft and have a bad taste, of course, depending on how frozen they are.

400g of minced pork, 500g of flour, 500g of cucumber

Excipients: 265g water, appropriate amount of salt, appropriate amount of dark soy sauce, appropriate amount of light soy sauce, appropriate amount of sesame oil, appropriate amount of minced green onion, appropriate amount of minced ginger.

Steps. 1.Add the flour to 265 grams of water and form a ball, cover with plastic wrap and let rise for 1 hour.

2.Wash the cucumbers.

3.Rub into a shredded and salted for 20 minutes to remove the water from the cucumber.

4.The green onions are cut in half with a knife and shredded with a shallot-cutter.

5.Then change the knife and cut into minced pieces.

6.Add minced green onion and ginger, dark soy sauce, light soy sauce and sesame oil to the meat filling.

7.Then add the water from the pickled cucumber in batches and whip the meat filling vigorously.

8.After the meat filling is stirred, add the shredded cucumber with dry water.

9.Stir well with chopsticks and set aside.

10.Once the dough is ready, knead it round on a cutting board.

11.Roll into long strips.

12.Cut into small doses of equal size.

13.The small agent is flattened horizontally and rolled out into a skin with a rolling pin.

14.Hold the dumpling wrapper in your left hand, put the dumpling filling on the skin, wrap the dumplings with your right hand, and pay attention to the pleats as beautiful as possible.

15.Wrap all the dough and sprinkle some dry powder on the utensils for the dumplings to prevent sticking.

16.Add water to the pot and bring to a boil, add the dumplings, see that the water is boiled twice more with cold water, and then boil the pot to indicate that the dumplings are cooked.

17.Put the cooked dumplings on a plate and serve.

Tips: Finally, you can add your favorite dipping sauce, or you can freeze it with more than one package at a time, and the effect of cooking it when you want to eat it is also very good, but remember to put it in a closed fresh-keeping bag in time when it is frozen, otherwise the dumpling skin is easy to be frozen and cracked.

OK. Cucumber is a very good vegetable that can be eaten raw but can also be used to make a lot of delicious food. For example, cucumber scrambled eggs are not only very easy to make, but also contain rich nutrients, and people will add a lot of nutrients to the body after eating, which is conducive to physical health.

Of course, cucumbers can also be used to make other dishes, and cold dishes are a very good choice. So, can you make dumplings with cucumbers?

Method 1: Wash the cucumber, rub it into fine strips, and then chop it with a knife and sprinkle it with a small spoon of salt to marinate the water. Squeeze out the cucumber juice and do not pour it out.

Beat the eggs. Heat the pan, pour the oil, pour in the eggs, stir quickly with chopsticks, and pour out quickly when the eggs are solidified.

Spread out and cool. If it's too big, cut it smaller.

Puree the corn kernels with a blender.

Put all the ingredients together. Add salt, chicken essence and oyster sauce and stir well.

Add the cucumber juice to the flour and dough and let it sit for more than half an hour. Knead into a smooth dough, knead into thin strips and knead into small dough.

Roll out the skin, fill with the filling, compact with the back of a spoon and wrap it.

Bring water to a boil in a pot, add the dumplings and gently push along the edge of the pot with the back of a spoon to prevent sticking.

Cook the dumplings until they float and your stomach bulges. Because the dumplings are vegetarian filling, they are easy to cook.

Method 2: When making the filling, rub the cucumber into fine strips and cut it slightly, squeeze out the water, and do not throw away the squeezed water, but 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.

Then add the cooled eggs, tofu and shredded cucumber to the five-spice powder, chicken essence, minced green onion and ginger, etc., 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.

The effect is not only refreshing and refreshing, but also can prevent heatstroke, lower blood pressure, and prevent cardiovascular and cerebrovascular diseases.

No, because after the cucumber is frozen, if it is thawed again, it will be very soft and rotten, and it will lose that texture when you eat it. Therefore, it is best to use fresh cucumbers for dumplings.

It should not be delicious, you can put the cucumber shreds with salt to brake the water, and then put them in the refrigerator, but don't freeze them, then the cucumbers will not be delicious, and then chop the dumplings when you eat them after refrigeration, but you can't put them for too long.

Cucumber and egg dumplings are delicious.

Cucumber and egg stuffed dumplings, smooth and smooth, full of fragrant filling, are particularly simple to make. Generally, only 2-3 cucumbers are needed, if the cucumber Jingbi is particularly large, prepare one, and then prepare a carrot, an appropriate amount of salt, a shallot, two eggs, 200 grams of flour, an appropriate amount of cooking oil, a small handful of shrimp skin, an appropriate amount of thirteen spices and oyster sauce.

OK. Ingredients.

Recipe calories: kcal).

Ingredients. 1 cucumber.

Eggs for two. Method steps.

Prepare cucumbers, eggs, and shallots, and clean them first.

Beat the eggs.

<> heat a frying pan, pour in an appropriate amount of peanut oil, and heat.

Pour the egg mixture into the pan.

After the single page is solidified, stir-fry and beat it with a spatula. Remove from heat, cool and set aside.

<> you can shred the cucumber with a rub or cut it into strips with a knife.

Chop the cucumber and finely chop the cucumber.

Remove the cucumber juice. If you don't want to pour out the water, you can use it to mix noodles.

<> chop the shallots. <>

Put out the scrambled eggs, put the processed cucumbers, sprinkle with chopped green onions, fine salt, and mix well. You don't need to put the oil before the release, and it is clearer.

<> Yao, the cucumber dumpling filling is ready, hurry up and make the dumplings.

Cucumber, sweet and refreshing, with eggs, is nutritious, it is definitely a small fresh and filial piety in the dumpling world, and you will not get fat if you eat more.

How to make a return draft.

Step 1: Prepare the ingredients. 400 grams of flour, 3 cucumbers, 4 eggs.

Step 2: Start mixing noodles. Slowly pour an appropriate amount of warm water into the flour and mix it into a slightly harder dough. Then cover with plastic wrap and let rise for 1 hour for later use. (The dough must rise for a long time, otherwise it will affect the taste of the dumpling skin.) ）

Step 3: Start making the filling. Wash the cucumbers and rub them into shreds.

Step 4: Cut the cucumber shreds slightly and chop them into pieces.

Step 5: Put the shredded cucumber in a pot, then add a spoonful of salt and mix well and let it sit for 10 minutes.

Step 6: After the rest is over, a lot of water will be salted. Vigorously drain the cucumber of water, then put the cucumber in a pot for later use.

Step 7: Beat the eggs.

Step 8: Pour an appropriate amount of oil into the pot, pour the egg liquid into the pot after the oil is hot, fry until the eggs are solidified, then beat the eggs with chopsticks, turn off the heat and let the eggs cool.

Step 9: Put the scrambled eggs into the cucumber shreds, then add 1 tablespoon of salt, half a tablespoon of chicken clearing, 1 tablespoon of light soy sauce, a little sesame oil and mix well, and the filling is ready.

Step 10: Remove the dough from the basin and knead it on a panel until the surface is smooth.

Step 11: Roll the dough into long strips.

Step 12: Cut into evenly sized pieces.

Step 13: Squish the sliced dough. (This makes it easier to roll the skin later.) ）

Step 14: Roll out the dough into a dumpling wrapper with thin edges and a slightly thicker middle.

Step 15: Take an appropriate amount of filling and put it on the dumpling wrapper.

Step 16: Pinch the dumpling wrapper tightly from the middle, and then knead both sides tightly in turn.

Step 17: Wrap the dumplings.

Step 18: Cook dumplings (steamed dumplings). Bring half a pot of water to a boil, put the dumplings in the pot, and add a spoonful of salt (salt will prevent the dumplings from sticking). While cooking the dumplings, you can close the lid of the pot until the dumplings are ripe.

Step 19: Fish it out and let's go.

A few more words: 1. There is no green onion and ginger in the dumpling filling, which maintains the original taste of cucumber.

2. Cucumber-filled dumplings are easy to ripen, so don't cook them for too long, otherwise it will easily affect the taste.

The cucumber meat dumpling filling is made as follows:Ingredients: 750 grams of flour, 400 grams of water, 500 grams of pork belly, 200 grams of shrimp meat, 8 slices of ginger, 50 grams of green onions, 1000 grams of cucumber, 1 tablespoon of light soy sauce, 1 teaspoon of salt, 1 teaspoon of fragrant powder, 1 teaspoon of sesame oil, 30 grams of peanut oil (edible oil).

Steps: 1. Cut the pork into cubes and chop it into meat filling.

2. Pipi shrimp can be cut into 5 to 6 sections.

3. Wash two yellow-skinned and green cucumbers.

4. Peel the skin and rub it into thick wires.

5. If the water content of the cucumber pulp is too large, it can be reserved for other purposes. After wiping, put it on the cutting board and cut it into a few knives to form a filament about 2 cm long. Cucumbers have a lot of moisture and should not be too crumbled.

6. Squeeze out the cucumber slightly and set aside.

7. Stir all the fillings well.

The preparation of delicious cucumber stuffed dumpling stuffing is as follows:Preparation: cucumber, star anise, Sichuan pepper, pork, minced ginger, refined salt, oyster sauce, light soy sauce, sugar, chicken essence, Sichuan pepper star anise water, chopped green onion, sesame oil, corn oil, cucumber, etc.

1. Clean the cucumbers and set aside.

2. Soak star anise and Sichuan pepper in hot water, cover the stove and let it cool for 10 minutes.

3. Chop the pork into minced meat, add minced ginger, then add an appropriate amount of refined salt, oyster sauce, light soy sauce, sugar, chicken essence, and then add Sichuan pepper star anise water in batches.

4. Add chopped green onion and stir well, add sesame oil and corn oil and stir well to lock in moisture and simmer for at least 20 minutes.

5. Shred the cucumbers, add a little refined salt to remove the water, dry and mix into the filling.