What to do in the summer dumpling filling delicious

It is better to eat leek egg filling in summer. 1. Remove the yellowed leaves of the leeks first, cut off the roots of the leeks after cleaning, and then chop the leeks into minced pieces, which can make the taste better.

2. Knock all the eggs into the bowl, mix the egg whites and yolks with chopsticks, and the shrimp skin should also be cleaned.

3. Put a little oil into the pot, and when the oil becomes hot, you can pour the eggs into the bowl, the eggs are easy to cook, as long as they are slightly solidified, and then the color change can be drawn into a small piece with chopsticks, scoop it up and let it cool for a while.

4. You need to prepare a large pot to hold the leeks, add an appropriate amount of oil to make the leeks taste less jerky, and stir well. Next, add the eggs and salt, continue to stir, this stirring process takes a long time, be patient and mix evenly, can prevent the water of the leeks from seeping out, resulting in the dumplings are not easy to close.

1.Classic leek egg-stuffed dumplings.

Ingredients: 500g leeks, 5 eggs, appropriate amount of shrimp skin, a little salt, appropriate amount of peanut oil;

Practice Steps:1Chop the leeks, chop them a little, scramble the eggs and fry them a little, add a little salt.

2.Place the leeks, eggs and shrimp skin together in a utensil and stir in the salt and oil.

Note: The oil used when mixing the dumpling filling must be mixed with hot oil, which can make the aroma of various spices in the dumpling filling more intense. If raw oil is used, the dumplings will become particularly greasy and not fresh at all.

2.Mushrooms, eggs, fungus, nutritious dumplings.

Ingredients: 100 grams of shiitake mushrooms, 4 eggs, 100 grams of fungus, 1 set of vermicelli;

Practice Steps:1Soak the fungus and vermicelli in advance.

2.Wash and chop the shiitake mushrooms, finely chop the garlic, green onion and ginger, beat the eggs well, stir-fry and chop.

3.Add salt, sesame oil, monosodium glutamate, peppercorn powder to the chopped fungus, vermicelli, eggs, and shiitake mushrooms, and then add an appropriate amount of salad oil.

3.Lettuce dumplings with good color and flavor.

Ingredients: 2 lettuce, 1 carrot, a little fungus, 4 eggs, an appropriate amount of minced green onion and ginger, salt, oil, sesame oil, pepper noodles, oil, sugar, vermicelli;

Practice Steps:1Peel and slice the lettuce, blanch it in boiling water, chop and drain, chop the carrots and fungus, beat the eggs and stir-fry them.

2.Add chopped green onion and ginger, vermicelli and other seasonings and stir well.

Let's start by explaining that vegetarian dumpling noodles can be slightly softer.

04.Zucchini vegetarian dumplings that adults and children love to eat!

Ingredients: zucchini, shrimp skin, egg, chopped green onion, salt, sesame oil;

Practice Steps:1Shred the zucchini and sprinkle a little salt in the container. Set aside for a while to remove the moisture from the zucchini itself and squeeze out for later use.

2.Crack the eggs into a container and finely chop the green onion and shrimp skin.

3.Remove from the wok, stir-fry the eggs, shrimp skin, and chopped green onions, scoop out the eggs, and serve.

4.Mix the processed zucchini with the eggs, drip a little sesame oil and a pinch of salt (put salt before) and you're good to go.

05.Spring leek tofu dumpling filling!

Ingredients: 400 grams of spring leeks, 400 grams of old tofu, 6 eggs, 3 chives, 3 slices of ginger, 50 grams of coriander, 8 grams of salt, 10 grams of soy sauce, 10 grams of sesame oil, 3 grams of chicken essence;

Practice Steps:1Finely chop the leeks, dice the old tofu, mince the green onion, mince the ginger, and mince the coriander.

2.Add a little more oil to the eggs, fry them and scoop them up.

3.Mix all the ingredients together, add the seasoning and stir to combine.

6.Five-color dumpling filling.

Ingredients: 1 cucumber, 1 large green pepper, half a carrot, 2-3 cabbage leaves, 5-6 shiitake mushrooms.

Practice Steps:1Chop all the ingredients, then add a spoonful of salt to the cabbage and squeeze out the water from all the ingredients.

2.Once the ingredients are mixed together, add vegetarian chicken essence, vegetarian oyster sauce, soy sauce, pepper, and oil, and adjust to your taste.

3.The method of dyeing noodles is different from house to house. This can be done according to personal preference.

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Leek meat is the most classic dumpling filling!

Introduce several ways to make dumpling filling: 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.

Chicken with bamboo shoot filling.

Ingredients: 750 grams of chicken breast, 100 grams of net winter bamboo shoots, 50 grams of chopped green onion, sesame oil, minced ginger, refined salt, monosodium glutamate, appropriate amount of broth.

Method: Wash and chop the chicken breast into a fine puree, cut the winter bamboo shoots into fine cubes and put them in the oil pan and stir-fry for a while. Put the chicken puree into a pot, add green onions, minced ginger, cooking wine, broth, refined salt, monosodium glutamate and stir well, add the winter bamboo shoots, and stir a few times.

Fish and leek filling.

Ingredients: 700 grams of skinless fish, 50 grams of fatty meat, 200 grams of leeks, 50 grams of chopped green onions, cooking wine, minced ginger, refined salt, monosodium glutamate, and appropriate amount of broth.

Method: Rinse the fish meat in clean water, remove the coarse thorns, and put it on the board to knock and chop into fine puree. Finely chop the fat meat and finely chop the leeks.

Take a deep pot, put in the fish paste and add the broth, open, add cooking wine, green onions, minced ginger, monosodium glutamate, refined salt, whip clockwise with your hands, and finally add fat meat and leek.

Pork with green vegetables: Chop the greens and mix with the seasoned meat filling.

Carrot and pork filling: Finely shred carrots and mix with the seasoned meat filling.

Meat filling with shiitake mushrooms: Finely dice fresh shiitake mushrooms and mix with the seasoned meat filling.

There are so many types of fillings that you can combine vegetables and meats. However, it should be noted that some vegetables have more water (such as Chinese cabbage, tomatoes, etc.), so you should remove the water first. Chop the Chinese cabbage, sprinkle a little salt and let it sit for a while, then squeeze out the water with your hands.

And don't put water when adjusting the meat filling, because the cabbage has a lot of water, and the filling is easy to dilute. Tomatoes should be partially seeded, otherwise the filling is not only easy to thin but also sour.

Coriander dumpling filling.

Ingredients: 250 grams of coriander, 150 grams of ground pork.

Excipients: light soy sauce, cooking wine, salt, monosodium glutamate, sesame oil.

Method: 1. Wash the coriander, drain the mud and chop it into minced pieces, mix in a little sesame oil and set aside.

2. Put the pork filling into a basin, add all the seasonings, and stir well.

3. Finally, add the chopped coriander and stir well.

2. The pork filling should be moderately fat and thin, preferably in the ratio of fat three and seven thin, and the cooked dumpling filling will be fragrant.

All. Try everything for yourself when you see it!

Ingredients: Appropriate amount of foreleg meat, vegetables, appropriate amount of salt, appropriate amount of light soy sauce.

Preparation of dumpling stuffing in summer.

1.My ratio is about the same by volume winter melon, shiitake mushroom, radish and coriander 5:2:2:1.

2.Everyone will not be verbose about the meat filling, and it is best to use the front leg meat for dumplings, which is more tender.

3.It's very appetizing to look at.

4.Take a bite of it.

Celery filling, or ice cream filling.

Stuffed with seafood and shrimp.