The practice of cabbage and meat filling, how to mix cabbage meat filling deliciously

Ingredients: Chinese cabbage: a bundle.

Pork: 1 pound.

Seasoning: vegetable oil.

Light soy sauce. Minced ginger.

Finely chopped green onions. Homemade allspice powder. Sesame oil. Salt.

Production process: 1. Mix water and dough and knead it into a smooth dough. Cover with plastic wrap or a damp cloth. Wake up for half an hour, and knead it again in the middle to make the dough smoother and moisturized.

2. Choose a good cabbage, wash it with water, and blanch it with boiling water. Control the water, chop and squeeze the water. I forgot to shoot ** in this step, so include a lot.

Sometimes it's a bit messy when you're busy, don't be like me this time, the process is a little wrong. The meat filling should be adjusted first, and then the cabbage should be added. Remember!

3. Mix the meat filling with salt, minced green onion and ginger, light soy sauce, vegetable oil, sesame oil, five-spice powder, add the cabbage, mix well, and mix well.

4. Wake up the noodles, knead them into slender strips, cut them into small agents of uniform size, roll them into a slightly round skin with a thin edge and a slight middle part, fill the filling, and wrap them into dumplings according to their own methods.

6. Boil water in a pot, wait for the water to boil, and gently push the dumplings along the edge of the pot with a spoon to prevent the dumplings from sticking or sinking to the bottom. Cook three times. The dumplings are puffed up, and the moisture is removed with a fence to control the moisture and put on a plate. Let's eat!

The practice of small cabbage and meat filling can be made into ball soup, put small cabbage in it, it is delicious, the method is relatively simple, put the meat filling on the strips, season it into a ball shape, put it in water and cook, and then put in the cut cabbage, so that the small cabbage ball soup can be eaten.

The best way to make cabbage and meat filling is to blanch the baby cabbage. Chop the dry water, then put it together with the prepared meat filling, add the seasoning, salt, monosodium glutamate, chopped green onion, and stir well.

The method of cabbage and meat filling is actually very simple, that is, chop the cabbage, then chop the meat filling and mix it together, beat an egg, put some salt, and mix well.

Cabbage and meat filling, chop the cabbage, chop the meat filling, turn the cabbage to water and put salt together with the meat filling, monosodium glutamate pepper oil so that the filling is ready.

Put the meat filling, sesame oil, oyster sauce, salt cooking wine, five-spice powder, white pepper, eggs, green onion and ginger water in the bowl and mix well, chop the cabbage and add salt to squeeze out the water, squeeze out the water and stir evenly with the meat filling.

There are many ways to make bok choy and minced meat, you can chop the bok choy, then add it to the minced meat, add some appropriate seasonings, and you can make dumplings and eat.

Baby cabbage and minced meat, you first chop the cabbage into minced meat, then add seasonings and mix well.

You need to add salt, sesame oil, dark soy sauce to the meat filling, stir an appropriate amount and stir it into hanging shreds, chop the cabbage, squeeze out the water, pour it into the meat, and stir again.

Baby cabbage is used to stew soup.

Then make the minced meat into balls.

Put it in a soup pot to taste.

You can finish the cabbage meatball soup.

Put the cabbage directly with the meat, and then add the salt monosodium glutamate cooking wine.

Cabbage pork filling, this is very delicious, after the meat is ground up, put in the green onions, ginger and garlic to add cigarettes, light smoking and dark soy sauce These seasonings can be, very delicious.

Dry the cabbage with boiling water, and then add various seasonings with the meat filling, which is naturally adjusted, and the cabbage is very delicious to use.

The cabbage is not very suitable, it has a lot of moisture, and it must be marinated with salt for five minutes. Dry the water to do it.

Ingredients: 500 grams of dumpling skin, 700 grams of cabbage, 500 grams of pork filling.

Auxiliary nuclear liquid: 2 spoons of light soy sauce, a spoon of salt, 1 large piece of ginger, 1 spoon of oyster sauce, 1 spoon of pepper, 3 cloves of garlic, 1 spoon of Miyou's vinegar, 1 spoon of chili oil, appropriate amount of water, 1 spoon of vegetable oil.

Steps: 1. Remove the impurities and wash the cabbage.

2. Put water in the pot, boil the water, blanch the cabbage for 30 seconds, remove it and put it in cold water to cool, drain the water.

3. Chop the overly cold cabbage.

4. Chop more ginger into minced pieces.

5. Add minced ginger to the minced meat.

6. Add salt, light soy sauce, oyster sauce and pepper and whip in one direction.

7. Put the chopped cabbage into the minced meat filling and add 1 tablespoon of vegetable oil.

8. Mix well in one direction.

9. Prepare an appropriate amount of dumpling wrappers.

10. Put the meat filling and wrap it up, and put a little more filling.

11. Wrap all the dumpling wrappers in turn.

12. Put water in a pot and bring to a boil, put in the dumplings and bring to a boil over high heat.

13. After the water boils, light up the cold water and stir it up, and the dumplings will swell and float up 2 to 3 times.

The recipe for cabbage and meat stuffed dumplings is as follows:

Ingredients: 10 slices of Chinese cabbage, 500g of pork filling, 500g of flour, 1 green onion, Sichuan pepper.

Method: 1. Make pepper water. Put the peppercorns in a small bowl, pour in boiling water, and let it slowly cool. Adjust the minced meat. After the ground pork, put a teaspoon of salt, 2 level spoons of light soy sauce, and a small amount of dark soy sauce to color. Stir in one direction.

2. Cut the washed cabbage, use the cabbage leaves, first shred and then cut into cubes, the grains are not large, they are about the same size as the meat filling, and then evenly sprinkle 3 4 teaspoons of salt, grasp well, and let him stand on the side for about 20 minutes to get out of the water.

3. The pepper water has become cold, at this time, add it to the meat filling many times, add 2 spoons each time, stir well, add a total of about 8 spoons It is almost, hold the cabbage water, make it hard, you can use the cage cloth. Add the cabbage to the meat filling in several portions and mix well. Chop the chopped green onions, stack the green onions on top of the cabbage filling, and pour hot oil.

Sprinkle some chicken essence and oyster sauce and mix well.

4. Then it is to wrap dumplings and boil dumplings, and it is not easy to break the skin with salt in the pot. After the dumplings are boiled, beat the cold water twice.

Precautions for adjusting the cabbage meat filling

We only need the part of the cabbage leaves, because the cabbage leaves are more tender and have more moisture, which is very suitable for adjusting the dumpling filling, and this cabbage gang can be used to make other dishes to eat. Chop the cabbage with a knife, so that it will be easier to wrap when wrapped, and the filling will taste better. Cooking wine must not be added to the meat filling, and if the cooking wine cannot be volatilized, there will be a strange taste inside.

Cabbage pork water.

Source dumplings

Materials

Ingredients

400g pork

500g of cabbage

1 egg bai.

Flour du 500g

Seasoning

Peanut oil zhi 30ml

Salt 5 g soy sauce 10 ml

Green onion 10g, ginger 5g, oyster sauce 5ml

Allspice powder 3gPreparation of cabbage pork dumplings1.Pork minced into minced meat. dao

2.Finely chop the green onion and ginger separately.

3.Mix with the minced meat, add the remaining seasoning, and stir well.

4.Chop the cabbage.

5.Take a sip of water.

6.Add to the minced meat and mix well.

7.Add eggs to the flour.

8.Add an appropriate amount of water and knead into a dough.

9.Cover with a wet dragon cloth and wake for 15 minutes.

10.Then knead until three lights, so that the dough is reconciled.

11.Roll out the kneaned dough into a dumpling wrapper.

12.Wrap into dumplings.

13.Cook in a saucepan.

14.Serve the plate and a delicious dumpling is ready.

Mix the meat and cabbage, chop it, put a little salt and monosodium glutamate, wrap it in dumpling skin, put it in water and boil, and wait until all the dumplings float up.

Ingredients: White.

500 bai dishes, 500g dumpling skin, 300g pork belly, seasoning: appropriate amount of salt.

Zhidao vinegar appropriate amount Green onion appropriate amount Blending oil appropriate amount Thirteen spices appropriate amount Cornstarch appropriate amount Coriander appropriate amount.

Preparation of dumplings stuffed with cabbage and meat.

1.Wash the cabbage and blanch it in a pot of water.

2.Drain the blanched cabbage and cut into small pieces.

3.Beat the meat into a filling and add thirteen spices, salt, corn starch and green onion and mix thoroughly.

4.Add the chopped cabbage and mix thoroughly.

5.Wrap into dumplings.

6.Boil the dumplings in a pot.

7.Sauce sauce, oil chili, vinegar, light soy sauce, coriander.

In fact, there are many ways to get rid of bitterness in almonds.

Let me give you an example of how to do it.

First of all, it should be washed with cold water, placed in the glass container, sprinkled with edible salt and a little monosodium glutamate, shaken and stirred.

Wait about an hour before serving.

Chop the cabbage and pork belly, add chopped green onions, salt, and soy sauce.

The baby cabbage dumplings are really delicious!

Ingredients: 1000g of minced meat (buy directly from the supermarket), 1250g of flour, 1 Chinese cabbage (about 1000g), 100g of leeks (available in Asian stores), 5 shiitake mushrooms, 100g of shrimp. (It can be increased or decreased according to the actual situation).

Condiments: oil, salt, Sichuan pepper, five-spice powder, soy sauce, vinegar, ginger, green onion, monosodium glutamate, sesame oil, cooking wine (red wine can be used), soup stock (water can be used) are all appropriate. (Because the taste of each person in different places is different, the specific amount of condiment is not given).

Method:1The dough should be hard rather than soft, and put it in a basin, cover and let it rest for 30 minutes.

2.Mix the filling: Add the minced meat to the stock and stir counterclockwise to make it a paste.

4.Chop the Chinese cabbage with the filling, add salt to kill the water, squeeze out the water, and put in the meat filling; Finely chop the leeks and put in the minced meat; Chop the shiitake mushrooms with water and put in the meat filling; Finely chop the shrimp and put in the minced meat; At the same time, add salt, monosodium glutamate, sesame oil, minced green onion, minced ginger and five-spice powder, and stir counterclockwise until well combined.

5.I don't need to say much about dumplings, make the dough into small dough, put in the filling, and knead it together.

6.After boiling the dumplings, put in the wrapped dumplings, cook until the dumplings float out, add cold water, and repeat twice to remove and eat.

When eating, dip the seasoning according to your taste.

Chop the cabbage a little, then chop the meat into minced meat, and then put the chopped cabbage in it, so that it can be filled with cabbage meat after chopping for a while.

Ingredients: 1 cabbage, 3-4 taels of pork, 1 egg;

Excipients: thirteen spices, salt, green onions, ginger, sesame oil.

How to make cabbage meat filling:

1. After cleaning a cabbage, chop it up, and it is easier to chop it with an appropriate amount of salt when chopping.

2. After the meat is bought, it is also minced, and it is okay to grind it with a meat grinder, and it is chopped by hand.

3. Pour the cabbage into gauze and rub it, squeeze out the water, and pour it into a bowl. You can also use your hands to form a ball directly and squeeze it dry.

4. Add ginger and green onion to chop together when chopping the meat filling. Put the minced meat into a bowl, add 1 egg, salt, monosodium glutamate, thirteen spices, and sesame oil, and stir well in one direction.

5. The cabbage meat filling is completed.

How to adjust cabbage pork filling? Learn this trick, the cabbage does not come out of the water, the pork has no fishy smell, it is too fragrant!

How to adjust the filling of cabbage and meat stuffed dumplings to be delicious? Teach you a little trick, the skin is thin and the filling is fresh, and one pot is not enough to eat.