How to make the horn melon filling, how to make the horn melon dumpling filling

How do you make carob filling? Peel the gourd filling. Go win.

Wiped it with a bed polishing board. Blue and blue, don't chop it too much. Put it on and put it on some.

Shopee. That's it. Add a little oil, a little.

Salt. It can be tossed into dumpling filling.

Under the carob melon, first cut the carob into shreds, then put in four slices of salt, knead to knead out the excess water, then fry an egg, put the kneaded carob shreds and eggs into the seasoning, stir evenly and make the carob filling.

Horn gourd filling, first scrape the feet clean, cut it to get people out, and then chaskars to marinate it in salted water, and then mix the stuffing after pickling.

How to make the horn gourd filling, I don't have this horn melon, and I use that plug board to rub it into silk. Salt it and then cast the drill pipe. Uh, uh, and then what? You can put the horn melon together with eggs, sea rice, and hey. Make the stuffing. It's delicious, it's fresh.

If you want to rub the horn gourd, rub it into shreds, and then mix the meat filling evenly and put it together to wrap it into dumplings.

The horn gourd filling should be chopped with the horn melon, and then the seasoning is put on it, and then it can be stirred into the filling.

Scrape the glue on, put a stack of ingredients, you put the green onion salty salt and MSG, then put 13 spices, pour some seafood soy sauce, stir well or wrap the buns are very delicious.

How to make carob filling? I think the horn gourd filling is easy to make, rub it into silk for him, no need to chop, and then add eggs, add some shrimp skin, such a filling fat sausage.

How to make carob filling? What does carob stuffing do? If you make dumplings, you can rub the horned melon, wipe it with a plugboard and kill the moisture with salt, and then you can wrap it or limit it, and the pancakes will also work.

Xiaohua, how to do it now, cut the horned melon into fine dices, and the pork is done well without squeezing the cunning water into the preparation to make the stuffing.

Rub into shreds. With salt oil too. Scrambled some chopped eggs in the bottom oil of the pan. With chicken bouillon. Salt ginger and shallots to taste. The gourd filling is ready.

The instructor should say that the zucchini should be harvested into zucchini, and the zucchini filling and eggs together can be said to be very good, generally speaking, the West Lake can be killed with salt and the water can be removed.

If you want to make the carob filling delicious, you must first choose fresh ingredients, and then pay attention to the correctness of the technique and the control of time during the cooking process to achieve a more delicious effect.

To find a filling, you should first kill it with salt and then clean it with water. Put some eggs and dried shrimp in it, and you can make dumplings with three fresh fillings.

The cucumber filling is very simple, like a crown to finish, and then hot water and the right to treat is good.

Of course, Xiao Guo Xiao is very easy to do, you told him that after giving birth, then you can add some eggs and the like, and some sea rice, according to your own taste.

The landscape line must be rubbed into silk and then put in salt, and the water should be killed first.

After that, chop it into minced pieces.

The cunning line can be cut into shreds first, and then a little bit of Shicheng County.

Make this look like a lot of bread from your body in a dumpling.

Horn melon, also known as zucchini, is a high-quality vegetable that can be made into a variety of dishes. Nutritional value: Horn melon contains more nutrients such as VC and glucose, especially high calcium content. It's also cheap during the peak season**.

Tools Raw materials.

moreZucchini (carob melon) (500g).

Eggs (3 pcs.).

and noodles (according to the number of people).

Shopee to taste.

Chopped green onion to taste.

Method steps.

1 4 Step by Step Reading.

1. Cut the zucchini into shreds and sprinkle a little salt in the container, mix it, set aside for a while to remove the zucchini's own water, squeeze it dry and set aside. The silk should be fine, and some people cut the carob melon into foam, but it will lose more water and nutrients.

2. Crack the eggs into the container and beat them, chop the green onions, and cut some shrimp skins, otherwise it will be pricked in the mouth. It's a delicate job!

3. Heat the oil in a pan for 8 minutes, add the eggs, shrimp skin and chopped green onions, stir-fry thoroughly, shovel the eggs, and put them out. If the chunk is large, you can chop it a little. (Served with a little ham, it's actually pretty good).

4. Put the processed zucchini (horn melon) and eggs together, mix thoroughly, add a little sesame oil and a small amount of salt, if you are not confident, you can also put some dumplings trapped. Wrap the dumplings.

Precautions. Steps 3 and 4 are all delicious, so be sure to get it right.

The dough with dumplings should be slightly softer to be delicious. Don't be afraid of sticking. It's up to you to get your technique.

1. Rub the horn gourd, chop it, and add a little salt in the process of chopping.

2. Squeeze out the water, don't dry it too much.

3. Mix with other ingredients you want to add, such as tofu, shiitake mushrooms or minced meat.

4. Add salt and oil and season to taste.

The method of filling the carob gourd dumplings, first you wash the carob melon, then use a knife to cut the carob melon to remove the seeds, and then use a silk grater to rub the carob into silk, and then simply chop it, chop the carob shreds, at this time remove the excess water, put it in the basin and add your favorite seasoning, and stir it well.

Ingredients: 2 zucchini, 3 eggs, appropriate amount of flour.

Seasoning: cooking oil, salt, light soy sauce, green onion, ginger, chicken essence.

Method: 1. Mix the noodles first, prepare high-gluten flour or dumpling powder, as the saying goes, soft bread and hard noodles dumplings, that is, make the noodles a little harder, of course, this can not be too hard, suitable for wrapping dumplings.

2. Prepare the dumpling filling, clean the eggs first and beat them in a bowl.

3. Scramble the eggs into broken eggs and save them for later use.

5. Add a little salt to the zucchini to kill the water and get the water out of the zucchini.

6. Put the chopped eggs together with the water-killed zucchini, add a little light soy sauce, minced green onion, minced ginger, cooking oil and a pinch of salt to taste.

7. Then the dough is made into dumpling skin, and then you can wrap the dumplings, and after the dumplings are wrapped, you can cook the dumplings in the pot.

8. The vegetarian dumplings with zucchini egg filling are easy to cook, and you only need to add cold water twice to boil halfway through the pot to eat.

Horn melon, also known as zucchini, small melon, crisp and tender taste, juicy and delicious, there are many cooking methods, and it is more shelf-stable than leafy vegetables, so it is very popular with office workers! Many people also love to eat zucchini, two common recipes, one is zucchini scrambled eggs, the other is zucchini egg-stuffed dumplings, if you like to eat zucchini, these two delicacies must not be missed.

1. Cut the zucchini into shreds and sprinkle a little salt in the container, let it sit for a while to remove the zucchini's own water, squeeze it dry and set aside.

2. Crack the eggs into the container and beat them, chop the green onions, and have some shrimp skin.

3. Stir-fry the eggs, shrimp skin and chopped green onions, crush the eggs, and serve.

4. Put the processed zucchini and eggs together, mix thoroughly, add a little sesame oil and a small amount of salt, and wrap the dumplings.

Zucchini has high nutritional value, rich in vitamin C and calcium, and has the effects of clearing heat and diuretic, removing annoyance and quenching thirst, moistening the lungs and relieving cough, reducing swelling and dissipating knots. Steamed dumplings with carob melon stuffing are popular with vegetarians. Light and original.

It's easy to make. Insert the horn gourd, mix some cooked oil, sea rice, green onion salt, you can wrap it, steam it for 8-10 minutes and it will be cooked.

The addition of cornmeal must not be too much, otherwise it will affect the firmness of the dough. The dough of the dumplings should be slightly softer to be tasty. When the dumplings are cooked, the belly of the dumplings becomes bulging, and when you press them with your hand, they will bounce back immediately and they are cooked.

Adding a pinch of salt to the water in which the dumplings are cooked can prevent the dumplings from sticking.

1.Shred the carolin, add six tablespoons of salt, stir well and leave for 15 minutes, squeeze out the water, chop the green onion and shrimp skin.

2.Pour three eggs into a bowl, add an appropriate amount of chopped green onion and shrimp skin, stir well, pour into the oil pan, stir-fry and add a spoonful of salt and mix well with the loofah.

3.Wrap the dumplings in wrappers and cook in water until the dumplings float or steam for 15 minutes, then serve.

Dumplings originated in the Eastern Han Dynasty and were pioneered by the medical saint Zhang Zhongjing. Dumplings are mostly made of cold water and flour, the noodles and water are mixed together, kneaded into a large coarse dough, covered with dry wet gauze or towels, placed (饧) for about an hour, cut with a knife or picked into a number of small doughs, successively kneaded into a round strip with a diameter of about 3 cm, cut with a knife or picked into a small dough with a hand, roll these small dough into a slightly thicker dumpling skin in the middle with a small rolling pin, wrap the filling, knead it into a crescent or angular shape, boil the cold water first, wrap it into a pot and use a colander or soup spoon ( Reverse convex side up) along the edge of the pot counterclockwise or clockwise arc to prevent the dumplings from sticking, cook until the dumplings float to the surface of the water (if it is meat filling, add a little cold water when boiling and then boil, repeat two or three times).

1. 500 grams of dried melon, 200 grams of pork filling, 40 grams of shiitake mushrooms, 8 grams of chopped green onions, 8ml of light soy sauce, 5ml of sesame oil, 6 grams of salt, 2 grams of chicken essence, 3 grams of five-spice powder.

2. Pour the meat filling into a slightly larger bowl, put chopped green onions in it, then put in various seasonings, stir it, place it in a cool and ventilated place, and marinate the meat filling slightly for a while.

3. Blanch the shiitake mushrooms and dry them in cold water, remove the shiitake mushrooms, cut them into shiitake mushroom rice and set aside.

4. Put the mushroom rice into the marinated meat filling.

5. You can cut the shredded gourd with a knife, the more homely practice is to use a wiper to wipe the silk directly, the wiper is very fast and very sharp, pay attention to safety when using it and do not scratch your hands.

6. Wrap the shredded gourd with a knife. Basal plexus.

7. The horn gourd does not need to be cut very small, one is the soup under the front hole noodles, and the horn melon is rubbed into shreds, as long as you simply use a kitchen knife to pick up a package.

8. The chopped carrot is also ready. You can also put the gourd in it as well, and it tastes good.

9. Finally, pour the shredded gourd into the filling basin and stir, and the filling of the gourd dumplings is ready.

The preparation of the pork filling with horn melon is as follows:Ingredients: 350 grams of horn melon, 260 grams of pork.

Excipients: appropriate amount of cooking oil, appropriate amount of green onion, a little pepper powder, a little light soy sauce, an egg white, and an appropriate amount of salt.

Tools: knives, scrubbing boards, spice spoons, spoons, meat grinders, bowls.

1. Wash the horned gourd purely, and remove the dry skin and gourd.

2. Rub the horn melon into silk with a rubbing board.

3. Add salt and stir well, and let stand for a while.

4. Cut the pork into pieces and pat the chain.

5. Grind the meat into a meat filling.

6. Finely chop the green onion, put it in a meat filling bowl, add Sichuan pepper powder, light soy sauce, salt and egg white, and stir in one direction until strong.

7. Squeeze out the water in the shredded cucumber.

8. Put it in the stirred minced meat.

9. Stir well.

1. Ingredients: 500 grams of flour, 350 grams of warm water, 800 grams of carob melon, 3 eggs.

2. Auxiliary ingredients: appropriate amount of salt, 3 green onions, 1 tablespoon of oyster sauce.

3. First of all, mix the noodles well, and the dumpling noodles should be softer.

4. A carob melon, about 800 grams, rub the silk with a tool, and mix the polished silk with a spoonful of salt and marinate for about 5 minutes.

5. Beat the eggs, fry them and fry them together, and fry the eggs directly into small pieces.

6. Finely chop the chives. Don't chop it, just chop it directly.

7. Roughly remove the water from the pickled shredded horn melon, and then chop a few times and put it in the green onion pot.

8. Add everything to the scrambled eggs.

9. Add 3 tablespoons of oil, 1 tablespoon of salt, and 1 tablespoon of oyster sauce and mix well to make a filling. Don't put soy sauce to avoid soup.

10. Pat the fingers of the good dough to make the dough, roll the skin, and master it according to the habit of attacking the limbs.

11. It doesn't matter if the horn gourd filling is a little bit, it's not delicious if it's too broken. Wrap the stuffing to make dumplings, and make them all in turn.

12. Boil water, put in the dumplings, put about half a bowl of cold water in the water after boiling, boil, repeat twice, and finally boil to see the dumplings float and bulge belly.