Who knows how to make dumpling stuffing with pork skin, how to make dumpling stuffing with pork skin

There's a way on the Internet: it's too tiring to do it yourself. Knock, knock, knock, knock...

How to make it: 1.Selection: The selection of pork hind leg meat, to be slaughtered and used, and strive to be fresh.

2.Removing meat: The raw meat must be removed from fascia, broken bones, etc., and then the soft and hard pieces of fine meat are grouped (customarily called blanks), each blank weighs 750 1000 grams.

3.Pounding meat: Place the fine meat blank on the cutting board, beat it repeatedly with a wooden atmosphere, and add an appropriate amount of glutinous rice paste and plant alkali to enhance the viscosity.

4.Bird's nest making: Put the gelatinous meat puree on a wooden board, sprinkle the potato flour evenly, and gently pat and calender until it is formed, which is called fresh bird's nest.

5.Drying: Cut the fresh bird's nest into long strips with a width of 16 cm and hang it in a ventilated place to dry, that is, it becomes a dried bird's nest skin.

Product features: uniform thickness, less damage, no obvious wrinkles on the surface, nutritious, each kilogram of dried meat bird's skin can be cut into about 600 pieces of eight centimeters square.

It seems to be called a meat swallow, which is similar to a ravioli.

It's a program on Channel 10 in English, and I've seen it too. Beat the pork sticks into a puree, mix them with sweet potato flour, and then roll them out into a thin skin, and then you want to wrap the wonton in the same step.

Eat pork wrapped in pork rinds.

Isn't that just pork knuckle......Hehe.

1. Ingredients: 100 grams of flour, 200 grams of pork filling, 200 grams of pork skin.

2. Seasoning: 6 grams of salt, 10 grams of ginger light soy sauce, 10 grams of sesame oil, 670 grams of water, 12 grams of white sugar, 2 grams of white pepper, and an appropriate amount of shallots.

3. Ground the pork foreleg meat (fat three and seven thin) into meat filling, add all the seasonings (5 grams of salt, 12 grams of sugar, 2 grams of white pepper, 20 grams of water, 10 grams of light soy sauce, 10 grams of sesame oil, 120 grams of meat skin jelly) to beat until strong, add meat skin jelly (200 grams of pork skin, 600 grams of water, appropriate amount of green onion and ginger) and mix well, put in the refrigerator for one hour to taste.

4. Knead all the ingredients of the dough (100 grams of flour, 50 grams of boiling water, 1 gram of salt) until it forms a dough and let it stand for 10 minutes.

5. After waking up, pat the dough on the dry flour and press it with a dough sheeter for many times, and finally adjust it to five gears and press it into a dough sheet.

6. Press it into a round blank with a mold, wrap it with meat filling to form a dumpling blank, and place it on a non-stick cage drawer or oilcloth.

7. Boil a pot with water, steam on high heat for 6 minutes, turn off the heat and immediately open the lid to eat.

Dumplings with the middle part of the pig with hail, also known as tenderloin, close to the rib skin below the best, this part of the meat is tender, but pay attention to the fat and lean mixture, so that no need to add oil is very tender and fragrant. I also want to tell you a trick, that is, you must chop the minced meat by hand to eat more strongly, and the meat processed by the meat grinder will not have that taste when wrapping dumplings! 2. How to match the meat filling to taste the "acidic" meat, eggs and refined white flour should be balanced with the "alkaline" vegetable raw materials, and it is best to match one serving of meat with three parts of unsqueezed vegetable raw materials.

Moreover, the meat used in the filling is nine points lean meat, and animal oil and vegetable oil should be added to the hidden cavity to increase the amount of vegetables, so as to reduce the intake of saturated fat and calories and achieve a real nutritional balance. 3. How to make pork dumplings 500 grams of pork front meat, 1000 grams of lotus white, 15 grams of minced ginger, 30 grams of minced green onion, 15 grams of refined salt, 5 grams of pepper, 25 grams of cooking wine, 15 grams of monosodium glutamate, 25 grams of sesame oil, and 25 grams of refined oil. 1. Peel and wash the pork and cut it into fine pieces; Wash the lotus white, cut it into fine pieces, and mix well with refined oil.

2. Mix the pork with minced ginger, minced green onion, refined salt, pepper, cooking wine, monosodium glutamate, sesame oil, and then add lotus white and evenly.

1. Dumpling wrappers can be made into lean meat pies.

2. Ingredients: dumpling skin, lean meat, oil, salt, soy sauce, green onion, sugar.

3. Steps: Chop the cleaned lean meat into minced meat. Add an appropriate amount of oil, salt, soy sauce and sugar to the minced meat and stir well. Finally, add the chopped green onions, stir well, and the meat filling is ready.

4. Take a dumpling wrapper and put the meat filling in the middle. Take another dumpling wrapper and cover it on top, then pinch the edges of the two overlapping dumpling wrappers and press it with a fork.

5. After the electric baking pan is preheated, brush with oil, put in the wrapped lean meat pie, and fry it slowly at low temperature. Since the meat filling is raw, the temperature must be lower, fry it for a while, turn the noodles a few more times, and fry slowly. Fry until golden brown on both sides, and the fragrant lean meat pie is ready to serve.

Cut the dough into long strips and roll out into round strips. Press a rolling pin into a thick circle and form a dumpling wrapper. Put the filling in the middle of the dumplings, fold the dumpling skin in half, and pinch the thumb and index finger vigorously, and the dumplings will be pinched.

Dumpling originated from the ancient Chinese skelet, formerly known as "Jiao'er", a traditional noodle dish of the Han nationality, which has a history of more than 1,800 years. It was invented by Zhang Zhongjing, a native of Nanyang Nieyang (now Dengzhou, Nanyang, Henan) in the Eastern Han Dynasty, and was originally used as medicine. Dumplings, also known as dumplings, are deeply loved by the Chinese people, and are the staple food and local snack of the folk in northern China, as well as the New Year food.

Symbolism. Dumplings, in China, are not only a delicacy, but also contain the culture of the Chinese nation, is a delicious snack for every family, and is a must-have food on the night of the Chinese New Year's Eve, expressing people's yearning and appeal for a better life.

Celery stuffing - that is, the meaning of diligent wealth, so it is diligent wealth dumplings.

Diligence: that is, diligence and diligence; Often, diligent (frequent) is endless, which is called diligence and wealth. It is a prayer for a steady stream of material wealth; It is also a blessing for diligence and pragmatism.