It is the most suitable for dumplings in autumn, it is fresher than leeks and celery, have you ever

I haven't eaten it because I'm a southerner and don't like dumplings, so I've eaten fewer dumplings.

No. Because in autumn, I don't know what kind of vegetables you want to use to wrap dumplings, which will taste better than leeks and celery.

After eating, our family will generally use it to make dumplings in autumn, so we don't need leeks and celery, and the dumplings it wraps out are very delicious and delicious.

Autumn will use fresh cabbage to wrap dumplings, autumn growth is more fresh and green, cabbage is more delicious than leeks and celery, every autumn to pick some cabbage, wrap several times to eat.

In the golden autumn of October, the weather is gradually getting cooler, and the diet at this time needs to be paid attention to by everyone. Not only this season, I believe that people nowadays pay special attention to every day and every meal, because everyone is a foodie nowadays, and they feel that there is nothing more important than eating in a day. On special days, special seasons, and special times, everyone is willing to try some special food, because this is a love and enjoyment of life.

There is a saying in China, which goes like this, "Eat radish in winter and ginger in summer, and you don't need a doctor to prescribe medicine." "Chinese have always paid attention to diet and health, and there is a certain basis for the ancestors to say this. So today I want to share with you the most suitable dumplings for autumn, which are more nutritious than leeks and better than celery, and they are not enough to eat every time you make them.

Radish is very common in life, now the radish has come down, you may not know, often eat radish in autumn, you can also supplement the water in **, now eat radish is in season, delicious and nutritious, regulate the stomach and help digestion, especially after October, often eat radish is delicious to the body. Today we want to talk about using radish to wrap dumplings, the dumpling filling is soft and juicy, delicious, I think the dumplings filled with radish are more nutritious than leeks, better than celery, in my house, every time I make dumplings with radish filling, no matter how much I do, it is not enough to eat! In fact, the method is also very simple, as long as you master a few key steps, the dumplings you make don't have to sell badly in the dumpling restaurant!

There are celery pork filling, zucchini shrimp filling, fennel seedling pork filling, radish pork filling, these four fillings are fresher than leeks and cabbage, nutritious and nourishing, delicious and not hot.

To eat dumplings in autumn, you can choose pork stuffing and radish filling, which are very nutritious and delicious.

We can choose green vegetable and pork filling, radish and cabbage filling, shrimp and egg filling, all of which are nutritious, especially delicious and not hot.

With the improvement of everyone's living standards, the awareness of health preservation is also getting higher and higher, and it is said that "disease comes from the mouth", people's health is the first place, and if you want to reduce the occurrence of diseases, eating food is the most important.

In recent years, there is a natural health food that is sought after by many health people, and this natural food is a very popular pollution-free wild vegetable with high nutritional value.

Spring is the season to eat wild vegetables, and for some people who pay attention to health, they have already begun to try it. At present, there are many seasonal wild vegetables, such as shepherd's cabbage, Qingming cabbage, bracken, marantou, dandelion, houttuynia cordata, mugwort leaves, plantain, etc., which are all delicacies that people love to eat.

The wild vegetable that I share with you today is also the current seasonal wild vegetable, it is now growing tender and green, it is a very high-quality wild vegetable, but when it blooms and bears fruit, it is a very nasty weed, this wild vegetable is called "sticky grass" in our hometown.

Because its seeds grow like needle-like burrs, and there are dozens of them on each seed, it will be glued by it when it passes by, so it is named sticky grass. In fact, its scientific name is called the calendula plate.

It has many aliases, such as ghost needle grass, three-leaf ghost needle grass, mother-in-law needle, ghost hairpin grass, needle package grass, a needle, sticky grass and other dozens of aliases, it is an annual herbaceous plant of the Asteraceae family, mostly born in the field, roadside, hillside grassland, etc., is a very common wild grass in the countryside.

Now this season's sticky grass, it grows very green, and very tender, at this time it is particularly delicious to use to make dishes, can be stir-fried, cold dressed, make soup, boiled noodles, etc., especially with meat to make stuffed dumplings is a must, the taste is really too fresh.

At the same time, its young leaves and buds can also be picked back to dry to make tea, the fragrance is very layered, the taste is like black tea, the fragrance comes to the nose, it is a very good natural health tea.

In addition, sticky grass is also commonly used in folk medicine, in life has helped many people, cold, flu, tonsillitis, rheumatism, sore throat, enteritis, dysentery, diarrhea, boils, swelling and other diseases have a good effect.

It can be said that sticky grass is a must-eat wild vegetable in spring, and now it is the right time to pick it, and it is a must to make dumplings, which is rich in nutrition and high in value, if you have it in your hometown, you must not miss it.

There are thousands of kinds of dumpling fillings that can be made, and each one has a dumpling filling you like, and every year, the relatives of Toufu love this kind of dumpling filling.

Use a lyric: There is a jasmine language in the world, and I spoil you alone. Toufu, every year will be wrapped for the family 1 kind of dumplings, fresher than amaranth, less pesticide residues to be physically and mentally healthy, this kind of stuffed food is long eggplant.

Dumplings are all "dead noodles", some old people, children, and some people with bad stomach will inevitably have stomach pain if they eat too much. Long eggplant with a solanine substance, is a kind of gastric mucosal protector, people with a bad stomach try to eat eggplant stuffed dumplings. Long eggplant has a variety of nutrients, especially high vitamin P content, which is beneficial to the body's blood vessels.

Long eggplant is also a good ingredient with strong oxidation, which can neutralize the free radicals produced by the body's metabolism.

1. Use 300 grams of lean pork, cut it into thick fine meat granules, and enter 5 grams of extra-fine ginger foam, which has the actual effect of removing the fish. Add 30 grams of light soy sauce, 10 grams of oil, 10 grams of white pepper, 5 grams of salt, 2 grams of chicken essence or chicken broth (choose your own), and mix the meat well. Marinate for at least 2 hours so that the meat can fully absorb the flavor.

2. Pour 500 grams of wheat flour into the washbasin and add 270 grams of cold water to synthesize a softer dough. Cover the bag tightly and let the room temperature rise for 30 minutes. "Soft noodle dumplings Yanwu paddle hard fresh noodles", the dumpling noodles must be soft to be delicious, and it is not easy to have stomach distension and pain after eating.

3. Calculate the batter rising time, and gradually solve the eggplant filling when it is about the same. A medium-sized small round eggplant, similar to 600 grams, peel off the eggplant skin, cut into small cubes of size, and put it in a mixing bowl. Enter 15 grams of shallots, add 50 grams of cooking oil and 5 grams of sesame oil, and mix the diced eggplant first, which can effectively prevent the air oxidation and leakage of the diced eggplant.

Add the marinated sauce cubes, mix well, and prepare the dumplings in advance.

4. Remove the bread, knead the bread again until it is symmetrical and fine, cut off a small piece, and cover the other batter with a fresh-keeping bag to resist air drying. Roll into strips, cut into small dumpling dough with a size of about 15 grams, spread it into a thin and round dumpling skin, wrap a certain amount of eggplant diced meat and stuffing, and wrap your dumplings.

5. Boil the dumplings three times until the dumplings are bulging, and the orange bridge eggplant meat diced dumplings are cooked. The head is rough and envious, and every year I will make this kind of dumpling for my family, which is fresher than amaranth and less pesticide residue and healthier.

Every year, I wrap 1 kind of dumplings for my family, which is fresher than leeks and has less pesticide residues to be healthy, and this filling ingredient is eggplant.

In fact, you can choose to wrap cabbage and pork dumplings, or you can wrap three fresh dumplings, mushroom dumplings, branches, bends, and front boys, these dumplings are indeed very delicious, and they are also more tender than leeks.

You can cut the dried mushrooms, carrots and tofu into dices, then add some lean meat to drain in, put and dismantle the sesame oil, cooking oil, oyster sauce, five-spice powder, edible salt, stir the eggplant evenly, and then wrap it into dumplings, this filling is also very delicious.

Using this dish to make dumpling filling is 10 times better than leek eggs, and eating 40 at a time is not enough to satisfy your cravings.

In our country, there has always been the custom of eating dumplings on the winter solstice, people say that on the day of the winter solstice, if you don't eat dumplings, your ears will be frozen, in fact, this statement is more ridiculous, but the custom of eating dumplings on the winter solstice has been retained, which shows that dumplings are a very popular delicacy in our country. And because of the variety of dumpling fillings, people also prefer to eat dumplings. The dumpling stuffing we often eat, in addition to leek pork, leek eggs, and dumplings stuffed with cabbage pork.

It's probably a dumpling stuffed with white radish in winter. My favorite dumpling is the dumplings stuffed with leek pork, but the dumplings I'm going to introduce today are not made with leek pork, but with pork beans. The dumpling filling made with beans and pork is still a recipe for 40 at a time.

Beans are a seasonal vegetable in summer, and we often see them. To be honest, I don't like to eat beans because I think it's very unpalatable, but the dumplings made with beans are very delicious. I also tasted this kind of dumplings by chance, and then I started my career as a dumpling with carob filling.

Let's start the process of making dumplings.

First of all, we need to prepare pork, pork should be fat and thin, the ratio of fat to lean is 3:7, or 4:6 is OK.

Then chop the pork, don't use the machine to stir it, so that the pork that stirs out the first disturbance tastes chewy, and the taste is not very good, and then when we prepare the pork filling, we have to add two Wu Qin egg whites to the pork filling, which can ensure that the dumpling filling we make is particularly tender. After the beans are cleaned, cut into minced pieces, try to chop as much as possible, many people may ask, don't the beans need to be blanched? Its practical beans do not need to be blanched, and then put the cut beans in the pork filling and stir evenly, add some water when stirring, and then stir quickly, so that the cavity and dumpling filling are faster and stronger.

First of all, we can't eat too salty food, and putting too much salt will also cause the beans to come out of the water, so that it is not easy to wrap when making dumplings.

This dish is cheap all year round, and it is so tender and juicy that children can eat 26 dumplings in one go!

Every ingredient has a soul. In addition to attaching great importance to quality, today's catering also pays more and more attention to the placement and shape of dishes. Because in this era of eyeball economy, today's consumers are looking for more of the atmosphere and mood when dining.

Therefore, consumers' requirements for food style and feelings are also getting higher and higher. In fact, it is better for us to do it ourselves, and the one that is made is called delicious, because it can be prepared according to our own preferences, and it also enriches life!

Dumplings are the staple food and local snack of northern China, and they are also the food of the New Year. But the dumplings I want to talk about today are also liked by southerners. There is a folk song called "Big cold and small cold, eat dumplings for the New Year."

Dumplings have a beautiful appearance, crystal clear skin, crystal clear, smooth and tender, fragrant, unique ingredients, people can't put it down. Today's dumplings are not often eaten with lard and green onions, and the dish used is cheap all year round, and it is especially delicious when paired with meat.

I once forgot to buy green onions, and I was in a hurry to make dumplings, so I saw that there were onions, so I thought about trying them, but the taste was a little surprising, let's take a look. Add chopped green onion, minced ginger and salt, light soy sauce, dark soy sauce, oyster sauce, egg whites, white pepper and sesame oil to the minced meat and stir well. Stir in one direction until the minced meat is soft and smooth.

Wash the onion and cut into small cubes. Then put it in the minced meat and mix well. In this way, the delicious dumpling filling is ready, you can adjust the seasoning appropriately according to your taste, and then mix a bowl of dipping sauce well, and eat it with the fragrant and juicy dumplings, which is simply so refreshing!

My son is only 5 years old and has eaten 26 in one sitting.

Every ingredient has a soul. In addition to attaching great importance to quality, today's catering also pays more and more attention to the placement and shape of dishes. The highest level of gastronomy is to transform ingredients from necessities to works of art.

Only by respecting the ingredients and reverence can we make such a beautiful character. Trust us all. Gourmets are welcome to make comments or suggestions, or leave a message in the comments section below.

Each has its own merits, depending on personal taste. Leek dumplings are best served with seafood, such as shrimp or scallop sticks or hachimai or sea intestines, which are extremely delicious.

Celery pork dumplings are delicious, however, celery pork dumplings are delicious steamed and eaten. Pork and leek dumplings are delicious to boil and eat.

Celery pork dumplings.

1.Mix the flour with water to form a smooth and soft dough and let stand for 20 minutes.

2.Choose fat and thin pork and chop it into meat filling, add a few slices of ginger and chop it together.

3.Add soy sauce, sesame oil, pepper and chicken essence to the minced meat, stir well, marinate and taste.

4.Remove the celery leaves, wash and blanch with boiling water.

5.Drain and finely chop.

6.Toss the chopped celery with olive oil.

7.Add minced celery to the minced meat, add salt to taste, beat in a small amount of water several times, add a little water, stir until the filling absorbs the water, then add water and so on. Blanched celery has moisture, so be careful not to add too much water.

8.Roll the dough into long strips and knead into small pieces.

9.Roll out the wrappers into a thin and thick middle wrapper and wrap in the filling.

10.Pinch the edges tightly and squeeze them into the middle with both hands to form a bulging dumpling.

11.Add enough water to the pot to boil, gently push the dumplings with the back of the spoon in one direction, wait for the dumplings to float and cover the pot, add a bowl of cold water to the pot, then cover the pot and cook, and the third time the pot is cooked.

Tip: Blanching celery first will be softer and easier to control moisture.

When cooking dumplings, you can add a little salt to the water to prevent sticking.