When eating dumplings in summer, how to make a fresh and refreshing filling?

When we eat dumplings in the summer, we adjust the filling, and we want to make it fresh and refreshingWhen we eat dumplings, we can eat shiitake mushrooms and cabbage filling, first prepare the ingredients flour, shiitake mushrooms, cabbage, green onions, ginger, oyster sauce, salt, and oil. Method: Cut off the handle after cleaning the mushroom, because this stem is relatively hard, easy to bite, you can cut it to make vegetables to eat, blanch the mushroom with boiling water, and then clean it with cold water. Two cabbage to blanch, boiled for a long time will not taste good, after the water boils, put the cabbage in, a roll, see wilted can be fished out, put in the water for a while.

Squeeze out the water from three handfuls of cabbage, chop the shiitake mushrooms as well, chop the cabbage, put it in a pot and bowl, add green onions, ginger, oyster sauce and salt and stir well and set aside. Heat the oil in four pots, pour the oil on top of the mushrooms after the oil is hot, stir it evenly, and the dough is ready, put salt in the water, stir evenly and set aside. <>

After the four dough is made, knead it into a dough, then cut it into small pieces, wrap the filling you just made and wrap it before cooking. Boil the water in a pot of five, put the dumplings in after the water boils, cook until they are cooked, and eat them, and put vinegar on them to make them very delicious. When making shiitake mushroom dumplings, you must blanch them, they will not destroy their nutrition, after blanching, the shiitake mushrooms will lose a little, but they can make it completely cooked, and the dumplings can be boiled for a few minutes, without cooking for too long.

Shiitake mushrooms are fungi, and their nutritional value is also very rich, so they don't have to be blanched before eating, otherwise it will affect our gastrointestinal absorption, resulting in diarrhea and diarrhea and other symptoms. Dumplings are the most traditional dish, and the recipe is very simple, which evolved from wontons. Dumplings can also be made into a variety of celery filling, leek filling, cabbage filling, mushroom filling, sauerkraut filling, rape filling, fish filling, beef filling, mutton filling, jujube filling, all kinds can be made.

Dumplings can also be made into a variety of styles, can be made into four happiness steamed dumplings, fish-shaped dumplings, ingots dumplings, crescent moon dumplings, wallet dumplings and many other practices.

To eat dumplings in summer, you can put some sesame oil. Add some sour chili peppers, it can be numb, delicious, and especially refreshing.

Just use celery with lean meat. The filling made in this way is not only refreshing, but also very delicious.

You can choose some vegetarian dishes, such as celery, water chestnut, fungus and chop it to make vegetarian dumplings, so that the taste is fresh and you will not get tired of eating it in summer.

In summer, you can put more vegetables, no meat, less seasoning, and maintain the taste of the filling itself, and then you can put some shrimp skin, eggs, etc., and the dumplings that come out of this way are particularly refreshing.

Maybe many people who don't often make dumplings are very unfamiliar with the water, or even have not heard of it at all, in fact, the water is also very easy to understand, simply put, "add water to the meat filling, stir the meat filling to let it eat enough water, this process is called water." "Take vegetable filling, for example. For example, cabbage filling, like this stuffing, which needs to be dehydrated with salt.

In addition to cooking oil and eggs, you also need to add a certain amount of water or stock. to change the taste of the hair shaft. For pork, it is recommended to be three points fat and seven points lean, and for beef, it is recommended to add more cooked oil when mixing meat filling; Among them, adding cooked oil and sesame oil can play the role of not drying the meat, and stirring more can be strengthened.

In addition, before putting the meat filling into the seasoning and simmering, stir it in the same direction along the edge of the basin with chopsticks, and be sure to be in the same direction, so that the meat filling is easy to strengthen, and it will be more elastic and fragrant to eat. There are also many people who add chicken broth to the minced meat, which is a bit troublesome, but the minced meat tastes more fragrant. The preparation of chicken soup needs to be carried out in advance, and it is best to choose vegetable varieties with low water content and high fiber content for making dumplings.

Chicken soup can also be replaced with water, and it must be stirred well and then added with soy sauce and salt, and the good meat filling is put in the refrigerator for half an hour in order to fully absorb the salt.

<> water soaked in sea rice and shiitake mushrooms in the meat filling will increase the freshness of the dumpling filling. After chopping the leeks, adding salad oil can ensure that the umami flavor of the leeks is not lost. When adding water to the meat filling, it is not advisable to add too much at one time, so that first, the proportion is not easy to grasp; Second, the meat filling is easy to draught quickly, so that the water can not be injected into the meat filling in sufficient amount, and the post-production is easy to get out of the water, but it is drier and more chai.

Mix the vegetables that are cut and ready to be stuffed with a little cold cooking oil or sesame oil to slow down the contact between vegetables and salt, and greatly delay the situation of "soup" of the filling.

The longest time to make dumplings is to make dumpling wrappers, and you usually don't have time to buy the finished dumpling wrappers from the pastry chef. But the filling must be made by yourself, and it is clean and hygienic.

Be careful not to add too much soy sauce when adjusting the dumpling filling, because it will make the dumplings taste unpleasant, and it will also change the color of the dumpling filling, and the taste will not be good.

We should pay attention to the ingredients of the dumpling filling, and we should also pay attention to the proportion of the dumpling filling, because in this way we can make delicious dumplings, and they are also very nutritious.

The precautions are that the filling must be chopped enough and egg whites can be added to thicken. The filling is broken enough to absorb the flavor, so that the different flavors of various fillings can be better blended together, and it is easy to produce delicious juice. The addition of egg whites plays a thickening role, so that the filling is not easy to disperse, and it is smoother and more delicious.

It should be noted that when adjusting the dumpling filling, the meat should be fully chopped, garlic foam, green onion foam, coriander, and then an egg white should be beaten to stir, which will be very tender.

When mixing the meat filling, add some water soaked in peppercorns and star anise, which can not only remove the fishy smell, but also make the meat filling tender. Chop the meat, then add salt, ginger powder, salad oil, and sesame oil and stir vigorously.

Dumplings are a favorite food for many people, generally we use leeks, celery, cabbage, radish as filling, fragrant and delicious! Very few people use coriander to make dumplings. Coriander is also called "coriander", the color is green, and the fragrance is strong, but some friends will feel that it is a stinky smell when they eat it.

Coriander as a garnish for dishes, although it is not the protagonist, but without it, it will lose a little taste!

The types of coriander are divided into large leaves and small leaves, and the large-leaved coriander has large leaves, high rhizomes, and low fragrance, mainly pursuing yield; The aroma of small-leaf coriander is very strong. We use coriander to wrap dumplings with small leaf coriander, and use it to wrap the dumplings with fragrant filling, thick and juicy, delicious!

Use coriander and pork to make dumpling filling, mainly master these 3 points, the dumplings made are fresh and fragrant, and the juice will burst when you bite into it, which is too delicious!

【 Coriander fresh meat dumplings grip wisdom].

Ingredients: 1 kg of pork, half a kg of coriander, dumpling skin, 500 grams of flour, water, 1 egg, salt.

Method: 1. Pour the flour into a basin, beat 1 egg, add 2 grams of salt, pour in water and noodles. The flour is kneaded into a smooth dough, that is, the three lights: the face light, the basin light, and the hand light.

2. Cover the dough with plastic wrap, let it rest for 10 minutes, and then continue to knead until the surface of the dough is smooth.

3. Filling production: mince pork, add salt, light soy sauce, dark soy sauce, oyster sauce, thirteen spices, 2 grams of pepper, chicken essence and sugar, stir evenly and mix well, add water in stages, and whip the meat filling in one direction.

4. Pinch off the roots of the coriander, there is a lot of sediment in the roots of the leaves, rinse and control the moisture, and chop them.

5. Pour the coriander into the meat filling, add 100 grams of oil, wrap the coriander in oil first, and then mix well with the meat filling, so that the coriander will not be watery and discolored. Then add salt and mix well, and the fragrant coriander pork filling is ready.

6. Start making the dumpling skin, knead the dough smoothly and roll it into long strips, and cut it into even dough. Sprinkle some flour on top to prevent it from sticking.

7. Press the dough flattened and roll it out into a circle with a rolling pin, and the middle should be thicker than the four sides, so that it is not easy to boil. Put the dumpling skin on the mixed meat filling, fold the dumpling skin in half, pinch the side tightly, squeeze the middle with both hands, and the dumplings will be pinched tightly, which is a relatively simple wrapping method.

8. Boil water in the pot, as the old saying goes, "wide water boiled dumplings", that is, the water for cooking dumplings should be more, and the boiled dumplings are delicious, add a little salt.

9. After the water is boiled, put the dumplings and turn the dumplings with a spoon to don't let them get together. After the dumplings float, turn to low heat, cover the pot and cook for 3 minutes, until the dumplings are puffed up.

The coriander fresh meat dumplings are ready, dip them in seasonings, take a bite full of waterfall juice, the fresh fragrance is strong, and it is very delicious!

Tips: 1. It is best to buy pork belly that is seven points lean and three points fat, so that the dumpling filling will not feel very greasy and the taste is delicious.

2. Make the dumpling skin with high-gluten flour, knead it smoothly, and the rolled out dumpling skin will not be boiled.