How to mix the dumpling filling, how to mix the dumpling filling to be delicious

Pork should be first pork strips, then washed, or boiled with boiling water, and then cut into minced pieces, add some Maggi fresh, salt, monosodium glutamate or add some sugar, stir, stir, add sesame oil, fry flat, put in the cabbage, put the broth, don't dry, put it in the refrigerator, freeze it!! Good luck! I'm sure you'll be happy!!

Pork cabbage stuffing (my family's recipe):

Step 1: Skim off the outermost layer of Chinese cabbage, wash the rest of the part, chop it, squeeze out the excess water, and leave it aside for later use.

Step 2: Half a catty to one catty of minced meat (according to your preference for meat), add appropriate oil, add chopped green onion and minced ginger (appropriate amount), beat in a raw egg, add two or three tablespoons of salt, appropriate chicken essence, drizzle with appropriate sesame oil, and stir along one side with chopsticks.

Step 3: After the filling is stirred, add the chopped cabbage and stir in one direction, stirring evenly.

Before the meat filling bought, you should add a small amount of water and mix it, then add chopped green onions, minced ginger, peppercorn noodles or five-spice powder, MSG, salt, a small amount of soy sauce, cooking wine and the like, if you are not too greasy, you can also add some vegetable oil, but if the meat filling is fatty enough, you can save it, and then stir evenly in one direction, and then adjust the saltiness. If you like it, you can also add sesame oil, depending on your personal taste. The stirred meat filling can be left for a while to make dumplings.

You can also use this method to make beef and mutton filling.

Soak the peppercorns in water, add soybean oil, add the refined salt chicken powder thirteen spices, light soy sauce oyster sauce, pepper water, and stir in one direction.

The dumplings are so delicious, because the dumpling filling is filled with water soaked in green onions, ginger and garlic!

It's not fragrant, it's not a problem with the quality of the ingredients, try it by beating an egg in it.

Minced pork, cabbage, chopped green onion, garlic, ginger, five-spice powder, chicken essence, salt, soy sauce, some raw eggs, and stir in one direction when stirring! It's delicious!

In my own experience, add a little more soy sauce and sugar, and then put the oil of Sichuan pepper in the fryer, it will be very fragrant.

Dumplings "Big meat and big fish can't be eaten every day.

It depends on what kind of trap you're in.

Ingredients: 500 grams of ground pork, 500 grams of fennel.

Excipients: 1 green onion, 1 small piece of ginger, 2 teaspoons of salt, 2 teaspoons of thirteen spices, 2 tablespoons of sesame oil.

Steps: 1. Prepare the fennel and pork filling.

<>3. Finely chop the green onion and ginger for later use.

4. Soak the fennel in lightly salted water for 10 minutes, then wash it off with running water.

5. Remove the roots of the washed fennel and chop it.

6. Put the minced green onion and ginger into the meat filling and mix well, then add fennel and add salt.

7. Add thirteen spices. (Five-spice powder, dumpling filling powder are OK).

<>9. Stir in a clockwise direction, mix the meat filling and vegetables well, and the dumpling filling is ready.

The dumplings are so delicious, because the dumpling filling is filled with water soaked in green onions, ginger and garlic!

Dumplings "Big meat and big fish can't be eaten every day.

There is a dumpling city called the Great Reunion in Duwang New Town, Beicang, Beichen District, which is very exquisite about how to make dumpling filling, and has internal heirs to teach!

The elementary school that mixes the dumpling filling asks:

First, prepare a small potato, wash and peel it, put it in a pot and steam it.

Second, let it cool slightly and cut it into pieces the size of a grain of rice.

Finally, place the minced potatoes in a container with the minced meat, along with seasonings such as green onions, ginger, garlic, cooking wine, and salt, and stir in the same direction. You will find that after a while, the filling becomes sticky and strong, saving time and effort.

In this way, the broth and vegetable juice will be absorbed by the potatoes, and the nutrients will be lost. In fact, not only can you add minced potatoes to make dumpling filling, but also other foods with filling.

In addition, when making dumplings, in order not to have a lot of vegetable juice in the filling, fresh vegetables with a lot of water are often chopped and put in a pot to remove the water with salt or blanched with boiling water, and then squeezed out the water, which is not only laborious but also loses a lot of nutrients. Here's how to solve this problem:

Chop the washed and dried vegetables, mix with an appropriate amount of cooking oil, then pour in the mixed meat filling and mix evenly. The dumplings wrapped in this method are tender and refreshing, and have more juice.

The dumplings are so delicious, because the dumpling filling is filled with water soaked in green onions, ginger and garlic!

Put the dish. Chop the meat and add seasonings (oil, salt, soy sauce,).

Dumplings "Big meat and big fish can't be eaten every day.

First of all, the ratio of meat and vegetables should be appropriate. Generally speaking, a meat-to-vegetable ratio of 1 or 1 is appropriate for dumpling filling.

Secondly, don't throw the juice out. It has been determined that more than 60% of the vitamins will be lost after the Chinese cabbage is dejuiced. In order to avoid nutrient loss and waste, the scientific approach is:

After chopping the vegetable filling, first squeeze out the vegetable juice and put it in a basin, add the soy sauce and soy sauce when mixing the meat, stir fully to make the vegetable juice penetrate into the meat, and then put the vegetable on the dish and stir well. If it is a vegetarian dumpling, you can also chop the vegetable filling first, pour it into the pot (basin), add cooking oil (vegetable oil) and mix gently, let the oil wrap the vegetables, and then put salt and seasonings. In this way, the nutrition is retained, the dumpling filling will also be tender and delicious, if it is a leek meat filling, after the vegetable filling is mixed with oil, then pour the mixed meat filling (has put enough salt) into it, and mix evenly.

The vegetable filling is mixed with oil first, and is wrapped by a layer of oil film, which is not easy to dehydrate when encountering salt. The dumplings wrapped in this stuffing taste very fresh and have a little flavor of vegetable juice.

Finally, the meat should be chopped into a fluffy shape. The stuffed meat is minced with a knife to make it fluffy. When there is a lot of lean meat, you can add vegetable juice or water in an appropriate amount; When there is a lot of fatty meat, add less vegetable juice or water and stir vigorously in one direction.

After the meat is sticky, add an appropriate amount of peppercorn powder, five-spice oil, salt, minced fresh ginger, monosodium glutamate, sesame oil, and continue to stir. At the same time, the soy sauce should be added slowly and drop by drop. If there is broth, it is best to add broth, add drips and stir until it becomes a paste, and then pour the vegetable filling into it and stir evenly.

Dumplings wrapped in such dumpling fillings are full of soup and tender when eaten. When mixing dumplings, add a small amount of sugar, and the dumplings will have a delicious seafood flavor.

Dumpling filling preparation.

Dumpling filling is mainly divided into meat filling and vegetarian filling.

Before the meat filling bought, you should add a small amount of water and mix it, then add chopped green onions, minced ginger, peppercorn noodles or five-spice powder, MSG, salt, a small amount of soy sauce, cooking wine and the like, if you are not too greasy, you can also add some vegetable oil, but if the meat filling is fatty enough, you can save it, and then stir evenly in one direction, and then adjust the saltiness. If you like it, you can also add sesame oil, depending on your personal taste. The stirred meat filling can be left for a while to make dumplings.

You can also use this method to make beef and mutton filling.

The dumplings are so delicious, because the dumpling filling is filled with water soaked in green onions, ginger and garlic!

Dumplings "Big meat and big fish can't be eaten every day.

Buy pork, mushrooms, celery, green onions, etc. and chop it, and you're good to go.

The minced meat can be freely mixed and matched according to the taste.

The dumplings are so delicious, because the dumpling filling is filled with water soaked in green onions, ginger and garlic!

Dumplings "Big meat and big fish can't be eaten every day.

Fresh vegetables, good immediately, good immediately put sesame oil, quick-frozen. Delicious.

Leek pork filling: pick some tender leeks, chop the minced points, pick some pork belly, so that the taste will be better, cut into pieces, and do not need to put oil (it is not recommended to be all lean meat) seasoning ginger, salt, soy sauce, cut into the appropriate amount of seasoning, you try, it is delicious, like to eat jealous vinegar to help appetite.