Do chrysanthemums be blanched for filling? Do chrysanthemums use blanching for dumpling filling?

No blanching required. Ingredients: 600 grams of chrysanthemum, 300 grams of pork filling, 300 grams of flour, about 150 grams of water.

Excipients: appropriate amount of oil, 5 grams of salt, cooking wine.

2 tablespoons, 3 tablespoons light soy sauce, white pepper.

1 tablespoon, appropriate amount of green onion and ginger.

Preparation of chrysanthemum-stuffed dumplings.

1. First mix the dumpling noodles and all-purpose flour.

Add water (cold water is sufficient), add the water little by little, knead it into a smooth dough, and cover it with a lid or plastic wrap.

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2. Prepare the cleaned chrysanthemum.

3. Finely chop the green onion and ginger.

4. Choose notoginseng for pork belly.

Fat and lean, so that the filling will be more fragrant, minced meat, add light soy sauce, cooking wine, chopped green onions, minced ginger, pepper.

5. Whip vigorously.

6. Chop the chrysanthemum that controls the moisture content.

7. Put the chopped chrysanthemum into the meat filling and stir well, add cooking oil.

Finally, add sesame oil and salt and mix well. Salt must be added at the end to prevent soup from coming out if the filling is added in advance.

8. Take out a piece of the good noodles, knead them into long strips, and knead them into medium-sized agents.

9. Add dry flour to prevent sticking, rub round, and press flat. Pinch the edge of the agent with one hand, roll out the dough pin with the other, roll it out, pinch the hand of the agent and turn the agent, and the dumpling skin will be rolled into a thin edge and thick skin in the middle.

10. Take a leather bag and put an appropriate amount of filling.

11. Wrap into dumplings.

12. After all are wrapped, boil the water in the pot, put the dumplings, and see that the dumplings are bulging and then cook for a while.

13. a finished product.

To blanch, the method of chrysanthemum meat filling is as follows:

Prepare the materials: Steps:

1. Pick and clean the chrysanthemum.

2. Put water in a pot and bring to a boil, add a little salt and a few drops of cooking oil.

Put the chrysanthemum into the fire and burn it until the chrysanthemum changes color, then turn off the heat, and take out the blanched chrysanthemum with cold water for later use.

3. Prepare the minced meat.

4. Wash and chop the green onions and ginger separately.

5. Put the chopped green onion and ginger on top of the meat filling.

6. Put thirteen incense.

7. Heat an appropriate amount of cooking oil in a wok and pour it on top of the thirteen spices.

8. Stir well and let the minced meat sit for a while.

9. Grab the excess water and chop the chrysanthemum in cold water.

10. Add to the minced meat and stir well.

11. Stir in dark soy sauce, light soy sauce, chicken broth mix, salt, sugar and sesame oil.

12. The chrysanthemum meat filling is completed.

Use chrysanthemum to make dumpling filling, without blanching. Oxalic acid from chrysanthemum.

The content is not very much, and most of the purpose of blanching is to remove oxalic acid from vegetables, which will make people taste a little astringent, while chrysanthemum will not have an astringent feeling even if it is not blanched.

If it's relatively green.

The chrysanthemum can be blanched before eating. This kind of chrysanthemum will have a little fishy astringency, after blanching can effectively remove its taste, compared with not blanching, the taste of chrysanthemum after blanching dumplings will be more fragrant.

The chrysanthemum is not blanched in water, it does not have a great impact on dumplings, and it will not produce some harmful substances, so you can make it according to your own habits.

If you want to choose a delicious and fresh chrysanthemum, you need to look at the leaves of chrysanthemum, if chrysanthemum has yellow leaves, such chrysanthemum must be old, and the taste will be worse.

If the chrysanthemum is soft, such chrysanthemum may be caused by a lack of water for too long, and it is not recommended to buy it.

If you want to choose a delicious and fresh chrysanthemum, we also need to see if there is a lot of water on the surface of the chrysanthemum.

Need. Chrysanthemum itself has a bitter taste, blanching can remove its bitter taste, and the blanched chrysanthemum will be easier to cook during subsequent cooking. After blanching chrysanthemum, it is best to go through cold water again, so chrysanthemum is not easy to fry and age, and the taste is more tender and fragrant.

Once the blanched vegetables are cooked, remove them and place them in a bowl of cold water that has been prepared. Pick out the thickness evenly and put it on a plate. Heat the pan with cold oil, add Sichuan pepper, star anise, red pepper, and stir-fry over low heat.

After frying the fragrance, add sesame seeds and sugar, stir-fry a few times over low heat, put the bean paste, a large tablespoon of bean paste, and a large tablespoon of bean paste. Add vinegar, oyster sauce, chicken essence, salt, soy sauce. Add sesame oil when it is almost out of the pan.

After removing from the pan, pour it over the chrysanthemum cabbage.

Crispy chrysanthemum balls: Wash the chrysanthemum and cut it into small cubes, put in 2 teaspoons of salt and marinate for ten minutes, and squeeze out the excess water with your hands. Beat in the eggs and stir well.

Mix the flour with starch and baking powder, add and stir well. Add minced green onion and ginger, an appropriate amount of five-spice powder or pepper, and stir with chopsticks in one direction until sticky.

Pour an appropriate amount of vegetable oil into the pot, turn on medium-low heat after heating, squeeze in the meatballs one by one with your hands, fry them until they are medium-rare, then remove them, and continue to fry the remaining meatballs. After all the balls are fried, turn on the high fire, pour all the meatballs into the re-frying once, about 40 seconds, and quickly remove them with a grate after seeing that all the meatballs show a golden color.

Dear, no need to blanch. Find the following recipe for you, the main ingredients: 600 grams of chrysanthemum, 300 grams of ground pork, 300 grams of flour, and about 150 grams of water.

Excipients: appropriate amount of oil, 5 grams of salt, 2 tablespoons of cooking wine, 3 tablespoons of light soy sauce, 1 tablespoon of white pepper, appropriate amount of green onion and ginger. How to make chrysanthemum-stuffed dumplings 1. Prepare cleaned chrysanthemum.

2. Finely chop the green onion and ginger. 3. Choose the pork belly of Santong Zen seven fat and thin, the filling of Yulunmu will be more fragrant, the meat is chopped, add light soy sauce, cooking wine, chopped green onions, minced ginger, and pepper. 4. Whip vigorously.

5. Chop the chrysanthemum to control the moisture content. 6. Put the chopped chrysanthemum into the meat filling and stir well, add cooking oil, and finally add sesame oil and salt and mix well. Salt must be added at the end to prevent soup from coming out if the filling is added in advance. Zhensen.

It is best to blanch first.

This is because blanching chrysanthemum can remove oxalic acid and improve the body's absorption of calcium. At the same time, blanching can also remove the astringency of chrysanthemum, and it will taste better when used to make dumplings. In addition, after blanching, chrysanthemum can soften the tissue, activate the enzymes, and is more conducive to cryopreservation.

Therefore, it is best to blanch chrysanthemum dumplings first.

The method of making dumplings with chrysanthemum is as follows:

Ingredients: chrysanthemum, lean meat, ginger, flour.

Method: 1. Wash and chop the lean meat, wash and chop the ginger, put it into the meat filling, add salt, oyster sauce, chicken powder, and sesame oil and stir well;

2. Wash and drain the chrysanthemum, then put it in a pot and blanch it with boiling water for a while, then remove it, brew it with cold water for a while, squeeze out the water, and chop it;

3. Put the chopped chrysanthemum into a basin and stir well with the meat filling;

4. Then wrap the dumplings by yourself while rolling the dumpling skin, or use the rolled dumpling skin to put the chrysanthemum meat filling to wrap the dumplings.

1 Yes. Artemisia chrysanthemum is an annual or biennial herb of the Asteraceae family, belonging to a vegetable, which is very rich in vitamins and funneous minerals, its taste is very crisp, can be used to make dumplings, and can also help reduce the greasy feeling of the dumplings themselves.

However, because the water content of chrysanthemum itself is more, the water in it should be squeezed clean before being used to make dumplings, so as not to have too much moisture content, which will cause the dumplings to break the skin, which is not only not good-looking, but also tastes bad.

2. Blanching is recommended.

Chrysanthemum is a plant that contains more oxalic acid in the mountain silver, and the taste is more bitter when eaten directly, so it is best to blanch it before using it to make dumpling filling, which can not only remove most of the oxalic acid, but also remove the microorganisms contained in the chrysanthemum.

Moreover, after blanching, the texture of chrysanthemum will be relatively softer, which will also be more conducive to the extrusion of water, and then used to wrap rotten dumplings will also be conducive to the wrapping of dumpling skin, and it is not easy to break the skin.

3 Depends on personal taste.

Artemisia chrysanthemum is a vegetarian dish, which can be paired with pork, beef, shrimp and other meat dishes when making dumplings, as well as with shiitake mushrooms, fungus and other materials.

Generally speaking, the smell of chrysanthemum is very fragrant, which can play a good role in removing the smell and enhancing the taste, so it is often paired with pork, beef, shrimp and other meat dishes in daily life, which can also reduce the greasy feeling of dumplings and taste better.

4 Depends on personal taste.

The smell of chrysanthemum itself is relatively aromatic, compared with other dumplings, the taste of chrysanthemum dumplings is relatively unique, because everyone's taste and hobbies are different, so for the question of whether chrysanthemum dumplings are good or not, it also needs to be decided according to personal taste and hobbies.

Artemisia chrysanthemum is rich in nutrients, not only has high nutritional value, but also has high medicinal value, so it is also beneficial to human health if you eat some chrysanthemum-filled dumplings appropriately.

Need.

When blanching chrysanthemum, you can blanch the water for a minute, and you can add a few drops of cooking oil when blanching the chrysanthemum, so that the color of the blanched chrysanthemum is still tender green. The chrysanthemum needs to be rinsed with clean water before blanching, and light salt water can be used when cleaning, so that the bacterial impurities and insect eggs in the chrysanthemum will be washed off during the cleaning process.

Contraindications of chrysanthemum1. Artemisia chrysanthemum is spicy and smooth, so people with spleen deficiency and diarrhea should not eat more.

2. Artemisia chrysanthemum is turbid and on fire, and should not be eaten excessively at one time.

3. The aromatic essential oil contained in chrysanthemum is easy to volatilize when heated, which will weaken its stomach-strengthening effect, so pay attention to stir-fry quickly when cooking.

4. Artemisia chrysanthemum and grass carp should not be eaten together, otherwise it will cause indigestion.