How to make pork dumplings with shallots and shiitake mushrooms? What dish to make dumplings with sh

Ingredients: 500 grams of shiitake mushrooms, 500 grams of flour, 250 grams of pork.

Accessories: 1 shallot, 1 piece of ginger, half a tablespoon of oyster sauce, appropriate amount of pepper, 1 tablespoon of soy sauce, appropriate amount of salt.

1. Shiitake mushroom treatment. Fresh shiitake mushrooms are washed with water, and the stems of shiitake mushrooms are removed and not used, the taste of the shiitake mushroom handle is dry and hard, the taste of the filling is not good, and it is not easy to cook, so do not use it, but don't throw it away, it is okay to keep it as a stew.

2. Break the cleaned shiitake mushrooms in half, boil water, put in the shiitake mushrooms and boil them for a few minutes. Because after the mushrooms are chopped, there will be no separation of moisture, so be sure to grab a little before chopping, there will still be a lot of soup, when chopping slightly sticky, the soup will not run, and the filling will still be very tender.

3. Chop the meat into a meat puree, add the minced shallots, minced ginger, and then add oyster sauce, pepper, soy sauce, cooking oil, and salt to taste.

Then add the minced shiitake mushrooms and stir well to make the filling.

4. The dough should be reconciled in advance, 500 grams of flour should be put into 250 grams of warm water and formed into a smooth dough.

Divide the dough into small dough and roll out the dough.

Make dumplings and make whatever you like.

Cook the dumplings at the end. Bring water to a boil. Put in the dumplings and cook them over high heat, cook until the dumplings float, then cook for about 5 minutes until they are cooked.

Cooking skills. There is a lot of water in the mushrooms, and it is not easy to take them out after chopping, so you must rush out a little before chopping, so that there will still be a lot of soup, and when you chop it, it will be slightly sticky, and the soup will not run, and it will still be very tender when you do this.

The stem of shiitake mushrooms is relatively dry and hard, and making the filling will affect the taste, so it is recommended to remove the handle and keep it for stew.

1) Add the ground pork to the pork marinade, stir well and marinate until flavorful and set aside.

2) Soak the mushrooms in water to soften and cut into cubes; Dice the shallots and separate the white and green shallots.

3: Take a wok and put it in a pan over low heat with lard.

4: Heat the pan and stir-fry the shiitake mushrooms until fragrant.

5: When fragrant, add the green onion and stir-fry until soft.

6: Add the shallots and stir-fry, turn off the heat when softened, let cool and set aside.

7: Take a deep pot, add the stir-fried ingredients and mix well with pork.

8: Beat the ingredients clockwise until sticky, then put in the refrigerator on ice for 15 to 20 minutes.

9: Seal the dumplings tightly according to your habitual wrapping method.

As long as our diet does not taboo shiitake mushrooms, we can eat youth shiitake mushroom pork dumplings. Among them, shiitake mushrooms need to be cut off and sucked more, and then the pork can choose its own fat and lean mixture. You also need to prepare minced green onions, minced ginger, and other seasonings, choose to add according to your taste, and then you can wrap dumplings, it is recommended to cook dumplings, which taste better.

Step 1: Prepare the ingredients, chop the pork belly and dice, and use fresh mushrooms!

Step 2: Dice the other ingredients as well

Step 3Put all the cut ingredients together, add an appropriate amount of salt, pepper and chicken essence, and stir well.

Step 4: Take the stuffed dumplings (the dried skin used here) and steam them in the pot, boil them in water, or fry them. When eating, dip in vinegar, the ash is often fragrant

Blanch the mushrooms and cut them into diced mushrooms, cut the shallots into minced shallots, whip the pork into a filling, add light soy sauce, cooking wine, five-spice powder, oyster sauce, cooking oil, a little chicken essence, stir well in a clockwise direction, then add a certain amount of boiled water in stages, and finally add shiitake mushrooms and diced shallots.

First of all, chop the shallots, shiitake mushrooms and pork into a filling, then mix them together, add light soy sauce, chicken essence, monosodium glutamate, oyster sauce, salt and thirteen spices and stir it, and then wrap it into dumplings, which are very delicious.

Wash the green onions, the shiitake mushrooms, and the pork and grind them into a filling.

Mix together, add sesame oil, peanut oil, five-spice powder, salt. Dark soy sauce.

Supermarket-bought dumpling wrappers can be wrapped.

First, the pork is ground into a filling, and then 13 fragrant oil and salt are used with green onion and ginger. Soy sauce. Mix the meat filling first. Pick up some pepper water. Stir in one direction, mix the minced meat, and then add the shiitake mushrooms in again. The dumplings that come out of this way are delicious.

Cut the shiitake mushrooms, pork and green onions into foam, then stir the shiitake mushrooms and pork together, put in various seasonings, and when the green onions are placed on top and then wrapped, dial a little and the green onions can be put in.

Wash and chop the green onion and shiitake mushrooms, and then make all kinds of seasoning of the meat filling, after placing the meat filling, wait for an hour and then put the green onion and shiitake mushrooms in and stir, stirring in one direction.

This is mainly green onions, don't put too much. Then choose a slightly fatter meat filling.

1) Finely chop the pork and stir clockwise until gummed.

2) Chop the cabbage, sprinkle with salt and stir well and set aside.

3) Grind ginger juice and set aside.

4: Mix ginger juice with pork to remove the flavour.

5: Cabbage will release a lot of water, and the process takes about 30 minutes.

6: Repeatedly press away the water in the cabbage with your hands and mix it with the pork, you can add a little cold boiled water to increase the gravy, don't worry about it becoming loose The pork will be absorbed or added over time.

7.Bring water to a boil, add the raw dumplings and keep the heat high.

8: Boil the water, add the raw dumplings and keep the heat high for 15 minutes.

If the dumplings with pork filling are fragrant and delicious, you must chop the green onions and ginger into minced pieces and stir well with the pork, so that it will not be so fishy, and the taste is particularly delicious.

First chop the green onion and shiitake mushrooms and stir the meat together, put the oil, put the oyster sauce, and put the magma? The filling made in this way makes the dumplings fragrant and delicious.

Pork with shiitake mushrooms is served with corn, cabbage, shrimp puree, radish, fungus, etc. to make dumplings.

1. Corn: It tastes a little grainy, and has the aroma of pork and shiitake mushrooms, and the taste is excellent.

2. Cabbage: tender and juicy, the filling does not diverge, sweet and delicious.

3. Shrimp puree: Add a little pork, mainly shrimp meat, and serve it with mushroom and shrimp dumplings, which are delicious.

4. Radish: The fragrance of radish and the richness of shiitake mushrooms, the fat foreleg meat, and the chives make everything so just right, fragrant but not greasy.

5. Fungus: Blanch the fungus to remove the earthy smell, and the dumplings are more delicious.

Dumplings are derived from the ancient slots. Dumplings were originally called "Jiao'er", according to legend, it was first invented by Zhang Zhongjing, a medical saint in China, and has a history of more than 1,800 years, dumplings are mostly boiled or steamed with dough stuffing, which is a traditional specialty food loved by the Chinese Han people, is the staple food and local snack of the folk in northern China, and is also the food of the New Year. There is a folk song called "Big cold and small cold, eat dumplings for the New Year."

Ingredients: Medium shiitake mushrooms: 10 pieces.

Onion 200g

Minced pork 200g

Sliced ginger several.

Chives several.

Fuel consumption 15ml

Light soy sauce 15ml

Salt 5g thirteen spices to taste.

1 egg.

Preparation of pork stuffing with onion and shiitake mushrooms.

Finely chop the ginger and chives and set aside.

Chop the onion and shiitake mushrooms and set aside, add a little oil to the pan, and stir-fry the shiitake mushrooms until there is no visible moisture.

Add an egg, chives and chopped ginger to the minced pork, and stir with chopsticks in one direction until strong. Add light soy sauce and oil-consuming thirteen spice powder and salt, and continue to stir. Put the shiitake mushrooms and onions in the cool, stir well, and you're ready to use.

You can enjoy the pie for breakfast and dinner.

There are many things we need to deal with in life, no matter what, we should not be too casual in eating, after all, eating healthy can have a good body, chive dumplings'It's easy to prepare, and the ingredients you need are not only common, but also healthy, and you can make your own food to ensure hygiene. Let's take a look at the recipe of chives and pork dumplings, welcome to read and learn from it.

Chive pork dumplings preparation

Mix 500g pork in a meat grinder, add two spoons of light soy sauce, two spoons of Oyster Song Yeyun oil, and one spoonful of cooking wine, and stir in the same direction. After mixing well, let it sit for about 20 minutes until the water is completely absorbed. Wait while other ingredients are prepared.

Wash 250g green onion and chop it into cubes, add a spoonful of oil and mix well.

100g fresh shiitake mushrooms, washed and roots. Boil a pot of water, put the shiitake mushrooms in after boiling, and remove them after 1 2 minutes. Once cooled, chop into cubes and drain the water slightly.

Add the diced shiitake mushrooms, stir in the same direction and mix well.

After the prepared minced meat has been left for about 20 minutes, add the chopped green onions, stir in the same direction and mix well.

Add a spoonful of oil, add a pinch of salt to taste, and continue to mix in the same direction.

Leave for about 20 minutes until the water, oil and salt are fully absorbed.

Each dumpling wrapper is filled with 2 3 pieces of meat the size and volume of a wild Liang Yuan coin.

Wrapped dumplings, (a little ugly, I hope friends give advice) Steam for about 20 minutes, out of the pot! (If boiling in water, boil a pot of water first, then put the dumplings in and wait until the wrappers are gradually transparent and floating.) ）

Ingredients for pork with shiitake mushrooms (steamed buns, dumplings filling).

300g minced pork, 200g shiitake mushrooms, 10g ginger, 10g green onions, 30g salt, 4g chicken broth mix, 4g caster sugar, 4g soy sauce, 10ml rice wine, 10ml sesame oil, 1 tablespoon.

You can choose to add some carrots, or you can add a little cabbage, shallots.

What dish to make dumplings with shiitake mushroom porkShiitake pork with cabbage to make dumplings, very tasty, you can also add vegetables according to personal taste.

Eating zongzi is a very key content for everyone's daily life, because the taste of dumplings is varied, suitable for all kinds of people's taste requirements, just choose the right food to make. For example, shiitake mushroom pork dumplings are a very classic delicacy, and you can also add a moderate amount of shallots to improve the taste.

Method 1: 1Grind raw pork into pork puree, add minced green onion, salt, light soy sauce, sesame oil, cooking oil, and five-spice powder.

2.Set aside for dumpling filling.

3.Wash the oyster mushrooms and blanch them in boiling water, then cold water.

4.Diced onion, oyster mushroom hob cubes.

5.Adjust the dumpling filling and shallots, add salt to the oyster mushrooms, and mix the sesame oil into the dumpling filling.

6.It is best to work before the filling is made, or knead it in a bread machine, which is indeed powerful.

7.Roll out the dumpling wrappers.

8.The bag is still not very good-looking.

9.Use fire, don't pick the door in the pot and add water, boil the dumplings, put the dumplings when the water boils, grab the lid and boil, add some cold water after boiling, and add it again when it opens, 10The taste is very, very good, with the addition of shallots, the first and the mushrooms, each fruit is really good.

11.Shallots and oyster mushrooms are all very beneficial to physical and mental health, and the more the merrier.

Method 2: Solve the shallots half a day in advance.

1. Shred the onion, blanch it in boiling water, beat it out and immediately soak it in cold water. Just blanch for twenty or thirty seconds, don't be soft for a long time, otherwise it won't taste good.

2. Immerse yourself in at least half a day. Soak for an afternoon, use a stainless steel screen to fish out and discharge in the refrigerator.

3. When changing the water in the fish tank or sending it to the refrigerator, the stainless steel screen and ribbon water can be fished out, and there is no need to squeeze the water.

4. Chop the pork belly one night in advance, add cooking wine and light soy sauce and mix it into the refrigerator.

Mix the stuffing 1, shiitake mushrooms (or black fungus, or oyster mushrooms) cut into very fine cubes.

2. The sea rice should be soaked in small water in advance. If it's big, chop it.

3. Remove the shredded shallots from the refrigerator and put them in cold water for a while, and squeeze more than half of the water to dry, no need to squeeze the water hard. There is no need to add any ginger water or water to stir the dumpling filling, and the shallots will leak after a while, just so that the dumpling filling can be digested and absorbed.

4. Add minced ginger and garlic, sesame oil, a little light soy sauce, cooking oil, and sesame oil. Stir in a clockwise direction.

1. Wait for the dumpling filling and shredded shallots to mix evenly, and finally add salt. If salt is added very early, it will make the shallots leak faster and a lot, and it is not easy to wrap.

2. In the whole process of wrapping, there are many dumplings in each bag, and the filling should be mixed twice, and the water seeping in the whole process will be quickly digested and absorbed into the filling, so that the dumplings will be lubricated and tender.