How to make chrysanthemum dumplings, fragrant and delicious, one bite of dumplings is more than addi

1 Knead the flour with warm water to form a dough and let it rest for about half an hour. Stir-fry the eggs, add the shrimp skin and stir-fry evenly, and let out to warm.

2 Wash and blanch the chrysanthemum until soft, remove the cold water, squeeze out the excess water and chop.

3 chrysanthemum, chopped fungus, chopped shallots, eggs and shrimp skin, 1 tablespoon oyster sauce, a pinch of salt, a pinch of pepper, a pinch of chicken essence, 1 tablespoon of sesame oil, appropriate amount of cooking oil, mix well.

4 Roll the dough into long strips, cut it into dough, press it flat, then roll it into a dumpling wrapper, put the filling, and wrap it into a dumpling shape.

5 Add water to the pot and bring to a boil, add the dumplings, cook and remove the dumplings.

Wash the chrysanthemum and cut it to sleep, add a little salt, squeeze out the water, and then put on the meat filling you like to eat, add various seasonings, stir evenly, roll out the dumpling skin, and finally wrap it, boil the water in the pot and cook the dumplings.

First of all, clean the chrysanthemum, then chop it, then add an appropriate amount of salt to kill the water inside, then clean it, then squeeze the water inside, and then add minced pork, green onions, cooking oil, light soy sauce, oyster sauce, dark soy sauce, pepper, pepper, water, salt, chicken essence, and then stir it to strengthen, after an hour of flavor, then go to make dumplings, so that the chrysanthemum dumplings are particularly delicious.

1. Prepare Artemisia, meat filling, salt, cornstarch, soy sauce, peanut oil, remove the old stems of Artemisia, pick out the bad leaves and throw them away, and wash them in the vegetable basin.

2. Stir the meat filling: Add salt, soy sauce and cornstarch to the meat filling and stir well, then stir in the same direction for 15 minutes, and stir until the meat filling is gelatinous.

3. Cutting chrysanthemum: Drain the cleaned chrysanthemum, dry all the water on the surface of the chrysanthemum, put it on the board, and cut it into foam.

4. Adjust the filling: Put the artemisia into the container, add peanut oil, pour the marinated meat filling into the container, stir well with the artemisia, and the fragrant chrysanthemum dumpling filling will be adjusted.

The main ingredient is 300g of flour and 175g of water

Appropriate amount of chrysanthemum, appropriate amount of pork filling, appropriate amount of cooking wine, appropriate amount of soy sauce, appropriate amount of oyster sauce, appropriate amount of thirteen spices, appropriate amount of sweet noodle sauce, appropriate amount of salt, appropriate amount of sesame oil, appropriate amount of oil, appropriate amount of water, appropriate amount of green onions, appropriate amount of ginger.

Step 1Pour water into the flour and stir until the water disappears.

2.Knead the dough by hand into a smooth dough, cover with a damp cloth and let rise for half an hour.

3.Prepare the dumpling filling when the dough is rising: wash the chrysanthemum, blanch it with boiling water, put it in cold water to cool, and squeeze out the water.

4.Chop the chrysanthemum and squeeze out the water again and set aside.

5.Add a little water to the minced meat and stir in a clockwise direction until the moisture disappears. Add water 4-5 times to beat the minced meat until it is gelatinous.

6.Add minced ginger, cooking wine, soy sauce, oyster sauce, thirteen spices, sweet noodle sauce and salt to the minced meat, stir well, and finally add some sesame oil to enhance the fragrance.

7.When it's time to make dumplings, add chrysanthemum and chopped green onion to the meat filling and mix well, then add an appropriate amount of oil and stir.

8.Take part of the dough and roll it into long strips.

9.Roll into small pieces and roll out the skin.

10.Wrap the dumplings.

11.Cook in a pan.

12.You can start eating.

Tip 1: Artemisia chrysanthemum is easy to get out of the water, so blanch it with boiling water first, and then squeeze out the water.

2. The chrysanthemum and minced green onion must be mixed with the meat filling when you start to make dumplings, otherwise the salt will make the chrysanthemum water come out and the green onion will smell stinky and shallot.

3. When mixing the filling, the last oil added can wrap the chrysanthemum and lock in the moisture.

Ingredients: 300 grams of chrysanthemum, 500 grams of pork.

Excipients: appropriate amount of green onion, appropriate amount of fresh ginger, appropriate amount of cooking wine, appropriate amount of soy sauce, two spoons of salt, appropriate amount of thirteen spices, appropriate amount of vegetable oil.

1. Finely chop the pork, wash and chop the chrysanthemum, and put it in a basin for later use.

2. Add chopped green onion, minced ginger, salt, thirteen spices, cooking wine, soy sauce, and vegetable oil in turn and stir well (chicken essence can be added or not).

3. Measuring cup, four cups of noodles (the noodles should not be too hard, the dumplings are not cooked, too hard and have white stubble).

4. The dumplings are wrapped.

5. Add water to the pot and bring to a boil, and the dumplings will boil. Cover and cook (cover the pot to cook the filling, boil the pot to cook the skin).

6. The delicious dumplings are out of the pot.

Summary. Chrysanthemum dumplings can be made with meat and vegetarian, with meat or eggs.

Chrysanthemum dumplings can be made with meat and vegetarian, with meat or eggs.

300 grams of chrysanthemum about 100 grams of flour 300 grams of green onion 2 ginger 3-5 slices of skin jelly (optional) Various seasonings: Salt 1 teaspoon of soy sauce 3 tablespoons of oyster sauce 1 tablespoon of sugar 1 tablespoon of pepper five-spice powder 1 teaspoon of chicken essence (optional) Appropriate amount of oil for eating.

1. Mix the dough with cold water first, and wrap the dough with cold water to make it more flexible. 2. Stir the various seasonings in the meat filling and ingredients list in one direction. 3. Add minced green onion and ginger and pour a little hot oil to fry it will be more fragrant.

If there is skin jelly, add it at this time and mix it together. If you don't have it, you can also add green onion and ginger water to the meat filling, all to make the meat filling smoother and juicier. If you want to add seafood to the package, add it at this time, such as shrimp, scallop dice, octopus, etc.

4. Wash a large handful of chrysanthemum to control the moisture, cut it from the middle, only take the part with the leaves on it (the root can be left for stir-frying), chop the top knife into minced pieces, and mix with a little cooking oil to lock in the moisture. Blanching is not required. 5. Pour into the meat filling and mix evenly.

Be sure to mix it together before wrapping, it is easy to make a soup in the morning. At this time, by the way, adjust the taste to the extent that you are satisfied. 6. Wrapping dumplings and cooking dumplings will not be repeated.

How to make the dumpling filling with chrysanthemum:

Ingredients: 2 handfuls of chrysanthemum, 400 grams of pork, 1 shallot, 3 slices of ginger, 1 star anise, more than 10 or 20 peppercorns, 1 egg, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, 1/2 spoon of thirteen spices, half a spoon of white pepper, half a spoon of salt, 1 spoon of chicken essence, appropriate amount of cooking oil, half a bowl of boiling water.

Steps: 1. Ginger shreds, green onions, star anise, Sichuan peppercorns.

2. Put it in a bowl and soak in boiling water for 15 minutes.

3. Wash the pork and cut it into pieces.

4. Put it in a meat grinder and grind it into a meat puree.

5. Beat in the eggs, add light soy sauce, dark soy sauce, oyster sauce, thirteen spices, white pepper, salt, and replace the chicken essence with monosodium glutamate, and then add an appropriate amount of soaked water.

6. Stir in one direction until the pork is strong, report to the dough, and marinate for 10 minutes.

7. Pick and wash the chrysanthemum and chop it.

8. Cut the green onion leaves into chopped green onions.

9. Put chrysanthemum and chopped green onion together in the marinated meat puree, and add cooking oil.

10. Stir well.

11. I feel very tempting before I wrap it.

Here's how to make pork-stuffed dumplings with chrysanthemum:

1. After the roots of the tender chrysanthemum are removed, wash them with water to let it completely control the moisture. Then cut the chrysanthemum into granules, and chop the stem as much as possible, so that it is easier to wrap it.

2. Put it in a relatively large container, add an appropriate amount of peanut oil, and stir well in one direction. Evenly coat each part of the chrysanthemum with oil, so that even if the chrysanthemum is left for a long time, it will not come out of the water. This is a very crucial step.

If you don't mind the taste of Sichuan peppercorns, you can also fry a little Sichuan pepper oil, let it cool, and mix it with chrysanthemum.

3. Add an appropriate amount of chopped green onion and minced ginger to the ground pork, and stir well in one direction. Add an appropriate amount of light soy sauce, Shaoxing Huadiao wine, oyster sauce, salt, sugar, a little white pepper, a little chicken essence, an appropriate amount of sesame oil and edible oil, stir well in one direction, and you can get on the strength after that.

4. Put the meat filling and chrysanthemum together, put on gloves and fully stir the two well, so that the flavor can fully absorb each other, and then start to make dumplings, take an appropriate amount of filling and put it in the middle of the skin, and knead it into dumplings.

5. Boil a pot of boiling water, sprinkle in a little salt and stir well, add the dumplings and stir gently, until the dumplings become cooked, and the water starts to time when the water boils again, and boil for about 3-4 minutes to put out the water and serve on a plate.

1. Seasoning water: Sichuan pepper, spices, bay leaves, angelica, chopped green onions, ginger slices, soak in boiling water for 20 minutes.

2. Break the pork, the stuffing should be fat and lean, pour in the seasoning water, and whip in the same direction until absorption.

3. Thirteen spices, a little big powder, a little ginger powder, salt, light soy sauce, a little dark soy sauce, add to the filling, stir well in the same direction, add sesame oil, chopped green onion, and stir well.

4. Chop the fennel, add it to the filling, stir it with sesame oil first, and then stir it well with the meat filling in the same direction (no sesame oil can be replaced by sesame oil).

1. Artemisia chrysanthemum can be used to make stuffed dumplings.

2. Artemisia chrysanthemum is an annual or biennial herbaceous plant of the Asteraceae family, belonging to a variety of vegetables, containing + rich vitamins and minerals, the sense of expectation is very crisp, can be used to wrap dumplings, and can also help reduce the greasy feeling of the dumplings themselves.

3. 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 contain too much water, resulting in the phenomenon of broken skin of the dumplings, which is not only not good-looking, but also tastes bad.