How to make eggplant stuffed dumplings delicious and simple

Ingredients: 150 grams of pork belly filling, 1 tender eggplant, 3 grams of green onion and ginger, 5 grams of scallion oil, 1 spoon of oyster sauce, 1 egg, 1 spoon of dark soy sauce, 1 spoon of light soy sauce, 3 grams of five-spice powder, appropriate amount of Sichuan pepper water, 2 grams of pepper, appropriate amount of salt, 1 spoon of sweet noodle sauce, 20 grams of flour, appropriate amount of water, 3 grams of minced coriander. The dumplings are made as follows:

1) Mix the dough first, add about 230g of water to 500g of flour, 1 egg, 5g salt and form a dough, cover with plastic wrap and let rise for 30 minutes. 2：

Marinate the minced meat, add minced green onion and ginger, light soy sauce, five-spice powder, pepper and oyster sauce to the pork belly filling, stir well, then add pepper water in two parts, stir until gelatinous and then add salt, a little dark soy sauce to color, marinate at low temperature for 30 minutes. 3: To process the eggplant again, clean the tender eggplant, rub it into thin shreds with a cleaning bed, add salt and mix well to marinate for a while, then dry the water, cut a few times with a knife, not too long.

4: Mix the marinated meat and eggplant filling, add a teaspoon of sweet noodle sauce, a raw egg, a small handful of chopped coriander, a little more scallion oil and stir clockwise. 5：

Wrap it up with your own skillful technique, and when cooking, add a little salt to the pot to prevent the skin from breaking, and cook it.

Ingredients. Flour.

2 bowls. Pork.

400 grams. Eggplant.

3 pcs. Coriander.

Amount. Accessories. Oil. 3 scoops.

Salt. Amount. Extremely fresh soy sauce.

1 scoop. Essence of chicken.

Amount. Flavor. Taste. Boil.

Craft. One hour.

Take. Ordinary.

Difficulty. Steps to prepare eggplant-stuffed dumplings.

Steps to make eggplant stuffed dumplings: 1 1 Add flour to water and stir it into a flocculent shape with chopsticks, knead it into a dough and let it rest for a while. Dice the pork and marinate it in soy sauce for a while.

Steps to prepare eggplant stuffed dumplings: 2 2 Wash the eggplant and cut it into strips, put it in a pot and steam it until medium-rare. Remove and let cool and chop.

Steps for eggplant stuffed dumplings: 3 3 parsley washed and finely chopped.

Steps for eggplant stuffed dumplings: 4 4 Put the eggplant, diced meat, and coriander into a clean basin, add oil, salt, soy sauce, and chicken essence and mix well to form the filling.

Steps to prepare eggplant stuffed dumplings: 5 5 After the dough is awakened, knead it into long strips and cut it into agents.

Eggplant stuffed dumplings steps: 6 6 Roll out the agent into cakes.

Eggplant stuffed dumplings steps: 7 7 Put in the filling and wrap it into dumplings.

Steps for eggplant stuffed dumplings: 8 8 into the pot and cook. Cook until the dumplings are all turned over, and the belly is bulging and cooked.

In early autumn, the round and large eggplant in the vegetable field at home is on the market It's okay in the afternoon, make some dumplings to eat.

Ingredients. Ingredients.

Round eggplant. 2 days.

Egg. Two.

Flour. Accessories.

Thirteen incense. Scallions. Ginger. Salt.

Sesame oil. Steps.

1.Appropriate amount of noodles, add water, mix the noodles, and then let the noodles rise for half an hour to an hour.

2.Peel the eggplant.

3.Slice the eggplant, shred it and then cut it into cubes, put an appropriate amount of salt to kill the moisture in the eggplant.

4.Salting for about ten minutes, you can use gauze, but if you don't have it at home, I will directly use my hands to squeeze out the water in the eggplant.

5.Separate the egg whites, beat the egg whites into the eggplant filling, add thirteen spices, appropriate amount of salt, sesame oil to taste, you can taste the taste with your tongue, 6Separate the egg yolks.

7.Roll out the dumpling skin and start wrapping, then cook the dumplings, the dumplings float to the water and are cooked, the vegetarian dumplings don't need to be boiled for too long, and the middle step is all noodles on the hands without patting.

Tips: Putting egg whites in the filling can make the filling more polymeric, and the sesame oil locks in water and is fragrant.

There's no time to go out shopping, look at the only eggplant at home, hehe! Just wrap eggplant pork stuffed dumplings, even if I haven't eaten it, taste the taste of eggplant filling! The first time I made pork, I put a lot of pork, and the taste was really good, very delicious! I've eaten it in a hurry and set off!

Ingredients. <>

Flour. 400g

Pork. 300g

Eggplant. 3 pcs.

Accessories. Oil to taste.

Salt to taste. Soy sauce to taste.

Appropriate amount of five-spice powder.

Appropriate amount of shallots. Appropriate amount of minced ginger.

Preparation of eggplant pork stuffed dumplings.

Add flour and water to form a dough, cover with plastic wrap and leave.

Wash the eggplant.

Chop. <>

Peel, wash and chop the shallots, and mince the ginger.

Pork minced. <>

Add a little old soup, minced green onion and ginger, salt, five-spice powder, soy sauce and stir in one direction, fry the soybean oil and pour it on the meat filling and mix well.

Add the chopped eggplant and mix well.

Make dumplings. <>

Cook dumplings. <>

ok！You can eat the dumplings.

Tips: 1.When adjusting the meat filling, you can add a little less soy sauce, and you must add a little less to enhance the flavor and color.

2.The eggplant is loose and the ratio to the meat should be 3:7.

3.Cook the dumplings, put the dumplings into the pot after the water boils, turn them over again and point in cold water 2 times to get out of the pot, and the dumplings are cooked just right.

1. Peel one eggplant.

2. Cut into small grains and marinate them with salt, about 5 minutes.

3. Take a gauze, put the pickled eggplant grains in, pick it up and squeeze out the water for later use. There is only a little bit of water after an eggplant is squeezed.

4. There is only a little bit of water after squeezing an eggplant.

5. Chop the green onion and ginger, add the eggplant squeezed out of the water, and chop it together.

6. Separate the egg white from the egg yolk, and only use the egg white to make the dumpling filling, so that the filling is most similar to the meat after cooking. Add seasonings, mix evenly, and the eggplant filling is ready.

1. Remove the head and wash the eggplant, then cut it into slices.

2. Put flour and eggs in a bowl of water and stir into a paste;

3. Put enough oil in the oil pan and heat it until medium-rare.

4. Put the sliced eggplant in the batter and stick it with a layer of batter, and use chopsticks to fry it in a hot oil pan;

5. Fry until golden brown, remove the oil and let it cool.

6. Then cut it into small pieces and steam it in a cage for 20 minutes. Allow the eggplant to soften and then put it in the meat filling to make the dumpling filling.

Eggplant stuffed dumplings with some pork are deliciousHere's how:

Ingredients: 3 1000g eggplant, 500g pork, 150g leek, a little green onion and ginger, 1 teaspoon Sichuan peppercorn, 3 tablespoons light soy sauce, 1 tablespoon soy sauce, appropriate amount of salt, 1 teaspoon chicken powder, 2 tablespoons of sesame oil, appropriate amount of cooking oil.

Steps: 1. Chop the pork filling, add minced green onion and ginger, pepper noodles, chicken powder, pour in light soy sauce and soy sauce, whip and thicken, add an appropriate amount of edible oil according to the fat and thin of the meat filling, the eggplant filling is more absorbent, and the oil is slightly more delicious, and finally add a little salt to taste, marinate and taste.

2. Rub the shreds after the eggplant is removed, add a little salt to the wiped shreds, mix well, let stand for 5-10 minutes, and the soup will be killed, and then dry the water.

3. Chop the eggplant after the soup is minced, this does not need to be too broken, just cut a few knives with a knife and put it into the meat filling.

4. Remove the yellow leaves of the leeks, clean them and cut them finely, pour them into the filling, stir well, taste the saltiness and then decide whether to add salt.

5. Finally, pour in sesame oil to enhance the flavor, stir evenly and start to make dumplings.

6. The noodles are alive in advance, rubbed the long strips, cut, and rolled the skin.

7. Set aside the wrapped dumplings.

8. Boil the dumplings and cook them by ordering the water three times.

9. Finished products. <>