Suitable for making dumplings of fish, how to wrap dumplings of fish

Folk dumplings are filled, mainly with mackerel and cod, because these two kinds of fish are cheap and the dumplings taste very good.

Fish dumplings are very well packed, let's take mackerel as an example to illustrate:

Ingredients: 1 mackerel, 100g pork, appropriate amount of flour, appropriate amount of water, appropriate amount of green onion, appropriate amount of ginger, a little salt, a little oil;

Steps:1The mackerel is gutted, washed, and the flesh is shaved. Remove the skin and bones of the fish.

2.Chop the pork, ginger, green onion and fish together into a pureed meat.

3.Put the hidden meat puree into a basin, pour 1 cup of mineral water into the shed, and mix thoroughly. Then pour in an appropriate amount of oil and salt to taste. Roll and finger.

Mackerel meat is delicate, delicious and nutritious, rich in protein, polyunsaturated fatty acids, vitamin A, minerals, mainly calcium and other nutrients. Mackerel has the effect of replenishing qi and relieving asthma and cough, and long-term consumption has a certain effect on weak cough and asthma.

The eating effect of mackerel.

1.Cough and asthma.

Mackerel has the effect of replenishing qi and relieving cough, and has a certain effect on weak cough and asthma.

2.Refreshment and anti-aging.

Mackerel also has the function of refreshing and anti-aging and other dietary therapy, regular food for ** anemia, premature aging, malnutrition, postpartum weakness and neurasthenia and other symptoms will have a certain auxiliary effect.

Tips for buying mackerel.

Look at the eyes: the fish eyes are moist and bright, fresher, and will not be bumpy or shriveled;

Look at the body of the fish: it is not damaged, it is elastic, and it will slowly recover by itself when pressed.

Nutritive value. 1.The protein of pork is a high-quality protein, containing a large amount of essential amino acids for the human body.

2.Pork is rich in iron, which is necessary for the production and function of red blood cells in the human blood.

3.Pork is the main dietary vitamin**, especially lean pork is rich in vitamin B1.

Summary. Hello dear, Happy New Year, mackerel can wrap dumplings The meat is delicate, delicious, nutritious, rich in protein, vitamin A, minerals and other nutrients. Mackerel has thick meat and few spines, making it ideal for making dumplings.

Hello dear, Happy New Year, mackerel can wrap dumplings and meat scraps are delicate, delicious, nutritious, rich in protein, vitamins such as number A, minerals or stove and other nutrients. Mackerel has thick meat and few spines, making it ideal for making dumplings.

Steps of making dumplings: First, first put the dumpling filling on the ** of the dumpling skin.

Second, then pinch the end of the index finger, thumb and middle finger and pinch it up.

3. Pinch it up and press it down gently to form the first fold.

Fourth, continue to press and close and then pinch up.

Summary. Mackerel cannot be made into dumplings, mackerel has more spines on its body, and more grease at night, so it can only be used for marinating and grilling. In addition, mackerel itself is not poisonous, the body contains a large amount of histidine, it should be treated when eating, and people with allergies are advised not to use it with caution.

Mackerel does not have mackerel and cannot make dumplings, mackerel has more spines on its body, and there are more grease nights in Chali, so it can only be used for pickling and grilling. In addition, mackerel itself is not poisonous, the body contains a large amount of histidine, when eating, it is necessary to deal with it and bury it clean, and people with allergies are advised not to use it with caution.

There is a fishy smell and many.

It is recommended not to use this dumpling.

White-bellied mackerel (scientific name: Scomber japonicus) is a mackerel of the family Mackerel. body spindle-shaped, slightly flattened; dorsal and ventral margins shallowly arcuate; The caudal peduncle is short and slender, with two small raised ridges on each side of the base of the caudal fin.

The head is medium-large, slightly flattened. The snout is blunt, slightly larger than the diameter of the eye. The eyes are large, located near the dorsal edge of the head, with well-developed fatty eyelids.

mouth large, terminal, oblique fissure; maxillary and maxillary are of equal length, with a row of fine teeth on each of them, and the maxillary teeth are sometimes inconspicuous; The hoe and palatine bones are toothed, and the tongue is toothless. The gill raker is normal, and the number of gill rakers on the upper and lower branches of the first gill arch is 25 35. body and cheeks rounded; The lateral line is complete, extending along the dorsal side of the reserve type and reaching the base of the caudal fin.

The first dorsal fin has hard spines and is far from the origin of the second dorsal fin, and there are 5 distal fins behind it; anal fin isomorphic to second dorsal fin; The caudal fin is deeply forked. The dorsal side of the body is blue-black imitation color, with dark blue irregular markings, the banyan pattern only extends to the upper and lower lateral lines, and there are no spots below the lateral lines; The abdomen is silvery white with a slight yellowish tinge.

You can make dumplings with leeks as a filling, and the specific method is as follows:

Ingredients: 300g of pork filling, 700g of mackerel, 100g of leeks, 500g of flour Accessories: appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of egg liquid, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of sesame oil.

Steps: 1. Prepare all the ingredients.

2. Add an appropriate amount of water to the flour and form a dough with moderate softness and hardness, cover with plastic wrap and make it till it is finished.

3. Wash and peel the mackerel. Remove the bones and keep only the flesh for later use.

4. Crush the fish with a knife.

5. Add the pork filling, chop together, and add water to it little by little many times when chopping. Chop the fish and pork well together.

6. Put the minced meat into a large bowl, add the egg wash and some water and beat evenly.

7. Add soy sauce, oil, sesame oil, salt, chicken essence, chopped green onion and ginger in one direction and keep whipping until you are strong.

8. Wash the leeks and chop them into the meat filling.

9. Stir well into a dumpling filling.

10. Knead the noodles into strips and cut them into small pieces.

11. Take a small dose and roll it into a thin skin with a thick middle edge.

12. Put the filling in the middle of the dumpling wrapper.

13. Wrap into dumplings.

Dumplings can be made with cabbage, and the following is how to make Longli fish dumplings.

Ingredients: 300g of Longli fish fillet, 400g of Chinese cabbage

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of cooking wine, 1 green chili pepper.

Steps: 1. Cut the cabbage into small cubes.

2. Put it in a blender and crush it and pour it into a basin.

3. Cut the fillet into a puree.

4. Put it in a pot and stir well with the cabbage, chop the green onion and ginger and put it in the pot.

5. Add soy sauce, five-spice powder, cooking wine and salt, green chili pepper, chop and put it in the filling and stir well.

6. Set aside for later use.

7. Put the flour in a basin and add water.

8. Cover the dough with plastic wrap and let it rest for 20 minutes.

9. Soft light rubbing strips.

10. Cut into dumplings and roll out the skin.

11. Put the stuffing in the skin and pinch it tightly to form a dumpling embryo.

12. After the pot is boiled, the dumplings are cooked and taken out and put on a plate.