How to make dumplings can make people who don t like dumplings love to eat

Love is a matter of two people.

You can't just let one partner love the other, just let one of you give, and the other party is indifferent.

On the issue of eating dumplings, you don't like to eat, he loves to eat, and you do things for him that you don't like to do, which is the proof that you love him. I think that you accommodated him in this matter, so that he clearly felt your love for him, and in other matters, he will definitely repay the favor and let you feel his love for you. And think about it, did he accommodate you on other issues, doing things for you that he never did and didn't like to do?

If so, did he complain at the time?

In fact, making dumplings, this is not difficult for you, such a small, funny thing, you don't suffer a loss (pay for labor, harvest his gratitude and love for you, this is considered earned). Besides, this kind of thing, you still think about yourself suffering, do you think the love for him exists... This?

If it's true love, don't mind too much about something, this is contrary to the spirit of true love.

I just told my girlfriend about this (I lied to her that a friend asked), and she was very simple: love needs to give.

Whether dumplings are delicious or not, the key lies in the dumpling filling of the dumplings, so the filling is the key. For example, leek dumplings: the meat is semi-fat and lean, minced (grain), and the leeks are washed, dried, and chopped; Condiments added:

Egg whites, cornstarch, salt, ginger rice, sesame oil (key step) and stir well. The dumpling filling is much tastier in this way. The condiments for the dumplings with other fillings are the same.

Only two kinds of leeks are the best to keep the original ecology, and the condiments are all seasonings, which can easily cover the original fragrance of leeks. There are about three types of leek stuffed dumplings, one is vegetarian filling, one is dumpling filling, and one is seafood product filling. Why do people love to eat leek stuffed dumplings, in addition to the unique aroma of leeks, that is the freshness of leeks themselves, if you don't need to cover the fresh fragrance of leeks, then the dumplings will be very fresh.

Pick the leeks, clean and drain the water, add a little salt to the eggs and stir-fry. Put the noodles into a basin and heat the water, blanch the noodles, stir with chopsticks until there are no granules, form a batter, and put the noodles on the top of the basin to wake up for a while. From today onwards, cut the minced leeks and egg cells into the pot and add vegetable oil, sesame oil, oil consumption, pepper powder, ginger foam, chopped green onions, and then add salt to prevent the flow of leek water.

Knead the noodles that wake up a little better, wrap the skin slowly, add a goby meat with leek egg filling on the top of the cold skin, steam the wrapped dumplings through water, steam them for ten minutes after boiling, and steam them for 15 minutes if they are dumplings filled with dumplings. Cabbage, pork loin, crab mushrooms, leeks are washed, drained and pre-buried, and ginger minced with minced ginger. Add egg white, ginger paste, light soy sauce and sesame oil to the pork tenderloin filling, mix well, and place min to taste.

Chop cabbage, mushrooms, and leeks, put them in the dumpling filling and mix well. Wrap it in the dumpling wrapper, boil it in a pot, and roll it three times. China's dumpling culture and creativity are all broad and profound, there will be many kinds of practices, there are dumplings, fried dumplings, boiled dumplings, etc., not counting the leather products used in dumplings, some are whole wheat flour dumplings, some are egg dumplings.

There are also some rice dumplings, the appearance is all various, not to mention the dumpling filling, what you want to eat is packed, so there is no way to say which method is the best, these are different in the selection of people, the use of delicious and fragrant first ingredients, the noodles are higher and more refined, and the way should be mastered when kneading the dough, and the water surface occupancy should be appropriate. The topic of the stuffing should be precise. The meat should be lean pork, the oil-loving one with a little fat, the condiment labor income, the leek egg shrimp skin dumpling filling, the condiment only uses cooking oil, sesame oil, and salt.

The oil can be put in in advance, and be sure to put salt before the pack, which will reduce the flow of leek water. It is best to fry the shrimp skin to remove the fishy smell and enhance the fragrance. Horn gourd, eggs, shrimp skin, dumpling filling.

It tastes the same good, and it feels a little fresher than leeks.

Cabbage egg dumpling stuffing or vegan cabbage stuffing. Put a little ginger foam and self-fried peppercorn powder, the taste is really great. Dumplings can have a lot of fillings, there are all kinds of vegetarian fillings, dumpling fillings, seafood product fillings, all of which can make delicious flavors, now I will introduce you to how to make delicious lotus root pork stuffed dumplings.

Whether the lotus root pork stuffed dumplings are good or not is usually in two aspects, on the one hand, the noodles are reconciled, the skin is thin and malleable, the strength is not sticky, the skin will not be broken when cooked, and the taste is good. On the other hand, the filling, the filling should be well distributed, add some condiments to stimulate the lotus root and the aroma of pork, and the boiling dumplings take a bite of the thin skin and fragrant filling, and the aftertaste is endless.

Wash the leeks, control the moisture, wash and peel the tomatoes, and cut them into minced tomatoes. Blanch the skin with boiling water for 3 minutes, add a little cooking oil to the dish, stir well, add minced tomatoes, beat in 1 egg, and stir well. Then add a small amount of flour in batches, take a basin of water and put it next to it, dip your hand in water to prevent sticking, grab a pinch of vegetable paste, knead it into balls, put it on a plate and put it into the kneaded leek balls, boil the pot on water, and steam it for 10 minutes over medium heat.

You can put the stirred filling on the dumpling skin, make the filling rectangular, and then fold the left and right sides of the skin inward into a stick shape, and press the periphery tightly to prevent the filling from squirting.

Making dumplings.

It's not as delicious as dumplings, and it's better to lie down than to be comfortable. "This is a folk saying, dumplings are a traditional Chinese noodle dish, it is delicious, but its production process is also very cumbersome.

First of all, the preparation of potato talks should be done well. Noodles and stuffing must be carefully prepared one by one, and water and noodles should be added in a certain proportion when mixing noodles, noodles can neither be as hard as the noodles of the pancakes, nor as soft as the noodle soup, and the noodles can not be dead noodles, and the dead noodles are one of the keys to the deliciousness of dumplings; The second is the stuffing, which can be divided into many kinds: such as vegetarian stuffing - leek eggs; Meat stuffing - pork with green onions.

Secondly, to make dumpling skin, roll the skin and wrap the dumplings, first roll the skin into a round, do not roll it into a square, diamond-shaped, to roll the skin into an approximate circle, and then wrap the filling into the skin, which seems to be a simple Qing mold, but it is not simple, in order not to let the boiled dumplings become a noodle soup, be sure to pinch the side of the dumplings tightly, and the wrapped dumplings are like a big ingot.

Finally, when the dumplings are cooked, the dumplings float on the water surface before they can be cooked; With such delicious dumplings on the table, don't forget to add some vinegar when you eat them.

First of all, I don't eat dumpling filling. I can't eat the dumpling filling, even if I put more seasoning when I mix the filling, I taste the same as chewing wax. If you don't put too much salt, you feel a strange smell of the limbs, and if you put more salt, the strange taste will be a little smaller, but I can't stand it if it's too salty.

If it's minced meat, emmm....I am a picky eater and do not eat meat that cannot be seen in shape, including but not limited to minced meat, meatballs, sausages...

Secondly, I don't eat dumpling skins. Dumplings have a boiled taste and taste like....Swill....The same goes for steamed dumplings. If you fry dumplings, the flavor will be much smaller, but it still has this flavor on the side that wraps the filling. ps.I'm also not very comfortable with noodle soup.

I didn't mean not to eat, it's just that I can't restrain my physiological reactions, and I really vomit...

The same applies to wontons, loose buns, meat dragons, pies...

As a northerner, my family loves to eat dumplings except me, so I have to be criticized every Chinese New Year. But I can't help it, who made me inherently unbearable to the smell of dumplings? Is there anyone who loves dumplings to tell me how delicious the dumplings are???

Harm, every time I eat dumplings at home, there will be a "war", all against me, a person who doesn't eat dumplings....It's too hard for me.

There may be the following reasons why someone doesn't like to eat dumplings:1The taste is not suitable:

For some people, the taste of dumplings may be uncomfortable or unpleasant. Some people think that the dumpling filling tastes bad, and some people may feel that eating dumplings will hurt their throats. 2.

Dislike of ingredients: Some people are particularly averse to certain ingredients, such as pork chai and coriander, which are often included in the filling of dumplings. 3.

Different tastes: The taste of food varies from person to person, some people have heavier tastes and prefer spicy tastes, while others have lighter tastes and prefer light tastes. 4.

Different cultural habits: Dumplings are one of the traditional Chinese cuisines, and some foreigners may not be accustomed to the filling, shape, taste, etc. of dumplings. In general, factors such as the taste, aroma, and ingredients of food will affect people's preferences for food.

Everyone's taste habits are different, there may be some people who don't like to eat dumplings, and some people like to eat them.

There is indeed a group of people who are like this, and they don't eat anything with stuffing anyway. This naturally includes things like dumplings and buns.

I once had a colleague who went on a business trip to Lishui, Zhejiang, and I remember that there was a steamed dumpling stuffed with plum vegetables that was delicious, so we went there for breakfast. The buns in that shop are unpleated and look like steamed buns from the outside, and there are all kinds of wheat cakes, but they are actually filled.

Finally, he vomited it clean and asked the boss for a wheat cake, but the boss cut the wheat cake into four parts, revealing the meat filling. Suddenly I felt that he was making trouble, and the whole person was not good.

Later, he could only go to KFC for breakfast, and I don't know if the burger was stuffed or not, but he ate it very deliciously anyway. So I asked him if the burger was also stuffed, but it was not tightly wrapped, why could the burger be eaten, but the dumpling bun could not be eaten?

To put it bluntly, this is somewhat related to the shadow of his childhood life, when he was a child (in the nineties of the last century) eating dumplings at a roadside stall, and he took a bite of stinky pork filling, and the taste cast a shadow on him for the rest of his life. Later, he refused to eat anything that was wrapped in an invisible filling.

There are generally several situations for people who hate dumpling mold sources:

1.I hate the combination of noodles and stuffing, and would rather Hongzen eat noodles alone or meat alone. dishes, two together make them have no appetite.

2.They feel that the cooking method of dumplings is unacceptable, the dough that is boiled is smooth, and the fried dough is too hot.

3.They are not used to meat and vegetables being chopped into minced shapes, and feel that the taste of the ingredients themselves is ruined.

No matter how much they hate dumplings, as time goes by, they may change their minds, from hating to general acceptance, to liking, and I have such people around me.

I teach you. 6 7 Step by Step Reading.

1.Noodles: 1 cup of warm water, a little salt in the water, and an egg in the noodles.

The water should be poured into the basin slowly, the chopsticks keep stirring, and when you feel that there is no dry flour and become a gnocchi, you can start to work, and the noodles should be forced, and the surface of the noodles is very good.

Note 1: The noodles should be made in advance, because there is a process of "waking up", it is best to reconcile in the morning and wrap in the afternoon.

Note 2: The noodle pot should be covered to prevent water evaporation.

2.Mix the filling: If four people eat, about 500 grams of the filling is enough.

Put salt, ginger foam, soy sauce, cooking wine, sesame oil, water (stock is best), and you can also add some pepper or something, anyway, it doesn't matter what you like to add to the flavor. Stir clockwise and feel everything come together.

Note: It is better to put the mixed meat filling for half an hour, which is called simmering. At this time, the ingredients are fused together and are more delicious.

Note: Chopped ginger is more delicious.

3.Chopped vegetables: Generally, I use Chinese cabbage + some leeks.

Cut the leeks into small pieces, chop the Chinese cabbage, and finally feel that the vegetables are very thin, and then use gauze to squeeze the water dry. Put it in and stir it with leeks, it is best to taste the salty taste, if it is light and add a little salt, the dumpling filling is ready.

Note: Cut the leeks into granules, don't chop them, otherwise it won't be good!

4.Kneading the dough: Take out the dough and divide it into four portions (several portions are fine, as long as they are equal portions), so as to avoid drying out the dough during the wrapping process.

Take one serving first, put the rest back in the basin and cover it with a lid to prevent the water from evaporating. Cut this small portion of dough into small pieces (width size) with a knife, in the shape of long strips (cylindrical), and do the same with a knife, just take care to turn the dough in a different direction after each cut: it's better not to fall the dough together like I did.

This is the first section of the cut. Turn around:

Look closer. 5.Rolling skin: At this time, there are a lot of small pieces cut on the table, and the hands are flattened, which looks like a flying saucer. When rolling with a rolling pin, pay attention to the thick middle and thin edges, and the middle thickness to prevent the dumpling filling from leaking, and the thin edges taste good.

Note: Don't roll out a lot of dumpling skins at once, depending on the speed of making dumplings, generally the rest can be, or the skin will dry for a long time.

Rolled out skin. See 1 image remaining.

6.Wrapping dumplings: Put the dumpling filling into the skin, and don't put too much filling if you are not skilled. Pinch both sides again, and then squeeze the edges of the dumpling wrapper from the middle to the sides, so that the dumplings will not leak the soup when they are cooked. Then find a ** and put it on it.

Note: When each dumpling is ready, dip a little dough in the bottom of the dumpling to prevent the dumplings from sticking to the plate.

Note: Be sure to put more noodles, and when the dumplings are in the pot, there are a lot of dumplings that are stuck together, one is that the weather is too hot, and the other is that the skin is a little thin.

7.Boiling dumplings: Boil a pot of boiling water, and when the water is boiling, put the dumplings in and stir (clockwise) in time to prevent the dumplings from coming together in the water. Cover and cook until the dumplings are chubby and floating on the water.

It's done, the hot dumplings are the best, add some old vinegar, and add some chili oil.