How to make fungus stuffing for buns, and what kind of stuffing to make dumplings with fungus

Materials. Carrots: 3 stalks.

Eggs three or four.

Fungus to taste.

A pinch of shallots.

Ginger a little. 500 grams of flour (about 16 steamed buns 17 buns).

300 grams of warm water.

Yeast 4 grams.

Method. Put oil in the pan and scramble the eggs first, pour in the egg mixture and stir-fry quickly, trying to use a spoon to scramble the eggs into small pieces. When the heat is off, add the shallots.

Minced and minced ginger. The fungus is soaked in advance and then chopped.

The amount of fungus can be more or less, but at most it should not exceed the amount of carrots. I usually put in a quarter of the carrot amount.

If you don't like it, you can't put it away.

Wash the carrots and chop them into fine pieces, or rub them into shreds with a grater. Add oil to the wok and sauté the chopped carrots for two minutes.

Mix the carrots, fungus, and eggs together, add salt, sesame oil, and a little more pepper powder, then you can taste the taste of the filling and add it appropriately.

Note that peppercorn powder is indispensable in this filling and must be put away. If you really don't like it, forget it.

Add 3 grams of yeast to 300 grams of warm water, pour 500 grams of flour and knead well. Cover with plastic wrap and leave, serve to the dough.

Expansion is two or three times larger.

Roll out the dough into long strips and cut into dough.

I cut 16 pieces of 500 grams of flour, about 50 grams each.

Roll out into a round dough.

fungus, fine powder (sweet potato vermicelli), pork belly, ginger and shallots, etc. The steps are similar to making dumplings.

said that the reason for a lot of black and white fungus poisoning is that I can't figure it out, and I haven't treated it yet, so the best antidote is not to eat it!

Fungus, shiitake mushrooms, dumpling wrappers, salt, vinegar, sugar, minced or pureed garlic, red oil chili pepper Take only red oil.

Method 1Soak the fungus and shiitake mushrooms, wash and drain, tear small pieces of fungus, chop small dices of shiitake mushrooms, add a small spoon of salt and mix well. Wrap the dumpling wrapper with a spoonful of filling.

2.Bring water to a boil in a pot, boil the dumplings, and take a bowl of sauce at the same time, the proportion: red oil 2, light soy sauce 2, vinegar 2, garlic 1, sugar 2, salt 1

3.After the dumplings are cooked, drain the water, remove them, put them in a seasoning bowl, mix well and eat.

Meat filling, celery, fungus trimmings, salt, light soy sauce, sugar, water.

1.Add salt, light soy sauce and sugar to the minced meat, stir and mix evenly.

2.Then slowly add the water and stir togetherPut the fungus into the mixed meat filling.

4.Stir well 5Add the celery 6Mix well and wrap.

1.and noodles. Put less salt in the dough water. (can make the dough stronger) turn clockwise.

2.Chop the meat. Fungus finely chopped. Carrots finely chopped. Chop the green onion and ginger and set aside. (Put the carrots in the pan and stir-fry).

3.and stuffing. Put all the ingredients together and turn clockwise with oil. Put salt to taste.

4.Roll out the dumpling wrappers. Cut the dough into small pieces. Rounding. Roll out into round dumpling wrappers. Put the stuffing in the dumpling wrapper and wrap it. (Be careful not to leak water if you pinch it tightly).

5.Boiling water. Putting salt in the water will make the dumplings non-stick. For the first time, put some cold water and boil for a few more minutes. It's ready to cook.

1. Soak daylily and fungus in warm water. After 10 eggs, add chopped green onions and continue to beat, fry in an oil pan, remove and let cool and chop.

2. Noodles. Mix twice and knead smooth.

3. Wash the daylily fungus, chop it and put it in the crushed egg. Add salt, chicken essence, soy sauce, five-spice powder, sesame oil, and mix well.

4. Roll out the dough and wrap dumplings. Boil the pot with boiling water, put the dumplings, boil the pot for 2 times, and remove it. Simply eat it with vinegar.

250 grams of pork (fat and lean), 100 grams of mushrooms (fresh mushrooms), 10 grams of fungus (dry), 250 grams of wheat flour.

Seasoning: 10 grams of green onions, 5 grams of sesame oil, 5 grams of salt, 2 grams of monosodium glutamate, 75 grams of eggs.

1.Wash and grind the pork (fat and lean) into minced meat for later use;

2.Put the fungus (dry) into hot water and soak it thoroughly, wash and chop it, add sesame oil, salt and monosodium glutamate and mix well to form a filling;

3.Blanch the mushrooms (fresh mushrooms) in a pot of boiling water, remove them, cut them into slices, and then chop them into fine grains;

4.Wash the green onions and chop them into minced green onions;

5.Add sesame oil, salt and monosodium glutamate to the mushroom granules, pour the meat filling together with the fungus filling and minced green onion and mix well to form a dumpling filling;

6.Mix wheat flour, 2 grams of salt, 30 ml of water, and eggs, knead them into a dough, then divide the dough into small pieces, roll it into a dough, and set aside;

7.Wrap the rolled dough with dumpling filling, knead it, wrap it into dumplings, and cook it in the usual way.

The most famous is of course the three-fresh shrimp filling. Finely chopped fungus, shrimp, eggs, leeks, a pinch of salt, light soy sauce 、..

For pork, I like diced carrots, fungus, minced pork, diced shiitake mushrooms, leeks or fennel seedlings, seasoned with green onions, ginger, garlic and soy sauce.

If the black fungus is stuffed with lamb and beef, it is recommended to put radish or coriander and green onions. Remember to put pepper water in the mutton to remove the smell.

Fungus, eggs, and leeks are the most delicious three fresh fillings.

Hello! The fungus can be used to make dumpling filling, so I will briefly talk about the method.

Ingredients: 500 grams of black fungus, 200 grams of pork.

Seasoning: minced green onion, minced ginger, Sichuan pepper powder, soy sauce, salt, oil.

Method: Chop the pork into a filling, add 2 tablespoons of Sichuan pepper powder, a little soy sauce, salt, add minced green onions, minced ginger, and finally pour in appropriate cooked oil (the above can be added according to your own taste) and mix well. Chop the open fungus into minced pieces, add it to the meat filling and stir well.

Precautions: It is best not to use boiling water for fungus, one is to affect the number of fungus, and the other is to use hot water for fungus, which has a sticky and soft taste. The correct way to soak hair is to use cool or warm water. When soaking, you can add a little salt to the cool water.

Hope it helps! If you're satisfied, let's do it.

1.Mutton fungus dumpling filling Ingredients: 500 grams of black fungus, 200 grams of mutton, minced green onion, minced ginger, Sichuan pepper powder, soy sauce, salt, oil Method:

Chop the lamb into a filling, add 2 tablespoons of Sichuan pepper powder, a little soy sauce, salt, add minced green onions, minced ginger, and finally pour in the appropriate cooked oil (the above can be added according to your taste)...

2.Mutton and leek dumplings stuffing Ingredients: 400g of mutton, 500g of leeks, appropriate amount of oil and salt, chicken essence.

5g, ginger 20g, pepper.

10g Method: Wash and drain the leeks and cut them into small pieces.

3.Lamb white radish dumpling filling Ingredients: 300 grams of white radish, 800 grams of mutton, 3 tablespoons oil, 1 tablespoon salt, 1 tablespoon light soy sauce.

It's basically the same, it's just like this fungus, you soak her first, and after soaking it, you finally take the water and copy it to copy it softly, and then you don't sleep much, and it's chopped.

If you eat this for the first time, you have to cut the meat very softly, and the filling with a really flavorful texture will not be defeated by this simple and method.

Beat the meat into a spoonful of water.

Beat in little by little, then add the minced ginger and green onion.

Then put in soy sauce and evenly, then put in oil and even, then put in fungus, then put in monosodium glutamate, salt and finally sesame oil.

The dumplings are so delicious, because the dumpling filling is filled with water soaked in green onions, ginger and garlic!

Carrot fungus stuffed dumplings.

1.Peel the carrots and finely chop them.

2.Soak the fungus, wash it and chop it.

3.Beat the eggs, pour them into the pan and stir-fry, fry them into small cubes, turn off the heat and add chopped green onions and stir-fry well4Then put oil in the pan, fry the shredded carrots until the oil is hot, and set aside 5

Put the fried carrots into diced eggs and fungus, add an appropriate amount of minced greens, salt, and five-spice powder, mix well, and the filling is ready.

6.Add warm water to the flour little by little, beat the flour into a snowflake-like floc by hand, and then knead the flour floc into a ball with a damp cloth and wake up for half an hour, knead it smooth.

7.Knead the dough into a long and uniform strip, then use a knife to cut it into small dough of uniform size8Roll out into dough.

9.Put the dumpling wrapper on top with an appropriate amount of filling.

10.Make a small bowl with your left hand and pinch the sides of the dumplings with your right hand.

Pinch into small folds, and the dumplings are wrapped.

11.Put an appropriate amount of water in the pot, pour the dumplings into the boiling water, add a small bowl of cold water 3 times after the water boils, and after boiling again, you can see that the dumplings have surfaced, turn off the heat, and use a colander to take out the dumplings.

Materials. Black fungus, oyster mushrooms, dumpling skin, salt, vinegar, white sugar, minced or pureed garlic, red oil chili pepper Leave only chili oil.

Practice. 1.Black fungus, shiitake mushroom soaking, cleaning and drying, black fungus tearing small fragments, oyster mushrooms chop Xiaofu, add a spoonful of salt and stir. Wrap the dumpling wrapper with a spoonful of filling.

2.Bring water to a boil in a pot, boil the dumplings, and take a bowl of sauce, proportion: chili oil 2, light soy sauce 2, vinegar 2, garlic 1, sugar 2, salt 1

3.After the dumplings are cooked, drain the water and scoop them up, put them in a seasoning bowl and stir them to eat [1].

Tips. 1. Dumpling skin is the most convenient to buy, if you make it yourself, you can make the sauce: dumpling flour (high-gluten flour) water into batter, let it stand in the refrigerator for 1 hour to take it off, and divide it into small agents to roll it into a rolling dough.

2. The vinegar of the sauce can be adjusted according to my own taste And if there is water black bean sauce or soy sauce, you can add a portion, which is the taste of authentic bell dumplings. Then pay attention to the saltiness of your own soy sauce, if you can get it, you don't need to add more salt.

3. Wrap the dumplings in a film bag and store them in the refrigerator freezer, which can be stored for a long time, so you can pack more at a time

Like this fungus, it is also delicious when making dumplings, and the fungus and eggs can be mixed together and adjusted into threads together.

The fungus can be used to make dumplings. Method: Finely chop the fungus, add chopped green onion, minced ginger, salt, chicken powder, pepper powder, oyster sauce, soy sauce and vegetable oil to the meat filling, stir in one direction until strong, marinate for 10 minutes, pour in the fungus and stir evenly.

Questions. How many days can the fungus-wrapped dumplings be stored in the refrigerator.

If you freeze it in the refrigerator, it can last for at least seven days.

Questions. The fungus should be boiled in boiling water, and the shelf life is longer.

This has no effect on the shelf life, as it is the same when wrapped in dumplings.

Questions. Isn't it true that the fungus cannot be stored for more than 8 hours?

It is true that the time to soak the fungus should not exceed eight hours, because soaking for a long time will produce a toxin.

Questions. Is it safe to boil the fungus in boiling water and then wrap the dumplings?

Yes. Questions.

Then you wrap dumplings for a week, it should be similar to the principle of putting them for eight hours, it shouldn't work.

If you are not at ease, then you should not use fungus to make dumpling filling. But there is no problem with making dumplings and freezing them in the refrigerator, and the reaction will occur because there is too much moisture.