How to make the cabbage filling fresh

Add a little salt to the cabbage, marinate the water of the cabbage, mince the ginger, chop the green onions, add the minced ginger to the adjusted meat filling, add an appropriate amount of salt, add the minced green onions, and the filling is fresh in this way, and the method is as follows:

Ingredients: milk cabbage, green onion, celery, soybean soy sauce, sea salt, chicken powder, ginger, pepper, cooking oil, cooking wine.

1. Wash the cabbage and chop it.

2. Add a little salt to the cabbage and marinate the water of the cabbage.

Third, it is very important to adjust the filling, mince the ginger, chop the green onions, add minced ginger, add an appropriate amount of salt, and add minced green onions.

4. Put the squeezed cabbage into the meat filling and mix thoroughly.

5. Stir the cabbage and pork filling in one direction well.

Add flour and water to the pastry machine and knead it into a smooth dough.

Wash the cabbage, control the water and cut into small pieces.

Break with a cooking stick.

Put it in a basin, add a little salt, mix well, and let it stand for 10 minutes to stop the water.

Stir a little water clockwise into the pork filling, add cooking wine, minced green onion and ginger, salt, thirteen spices, and stir clockwise to an appropriate amount of salt. 6.

Then add peanut oil, sesame oil, and soy sauce.

Stir clockwise.

Remove the water from the cabbage, don't dry it too much, put it in the meat filling and stir clockwise.

Take out the mixed dough from the pastry machine, knead the long strips, knead, flatten, roll the skin, wrap the filling, and knead the dumplings.

Wrap all the dumplings in turn (although the wrapping method of this kind of dumplings is not good-looking, it is very powerful and fast when you are in a hurry) 11. After the water is boiled, put in the dumplings, and the dumplings will be cooked after three or two cold waters. Mix the juice to your liking and eat. Tips.

1 Always keep clockwise when mixing the filling, and the dumpling filling will become a ball 2 My dumpling dipping sauce is adjusted like this: garlic paste with light soy sauce plus rice vinegar with a few drops of sesame oil and chicken powder.

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.

Hello: Dumplings stuffed with cabbage. It is a home-cooked staple food, and the best time to eat cabbage in this season is in Gyeongju, and eating more vegetables in spring is good for people's health.

In particular, if you eat bok choy as a filling, you can eat more vegetables than usual. Dumplings with thin skin and large filling, more suitable for children who don't like to eat vegetables. Step 1 of making small cabbage dumplings without covering the filling

Add water to the white flour and let it rise. 2.Remove impurities from the bok choy.

Rinse. 3.Add salt to the minced pork.

Stir well with monosodium glutamate, sugar, cooking wine, soy sauce, white pepper, sesame oil, and an appropriate amount of minced green onion and ginger. Peel and cut the shrimp and put them in the pork filling. 4.

Put water in the hot pot, boil the water and put the cabbage to blanch, remove and chop. 5.Put the chopped bok choy into the minced meat and stir well.

6.Knead the proofed dough into long strips, then knead it into a small dough about the size of the stove, and roll out the skin. Start making dumplings.

7.This is a wrapped dumpling. 8.

Put water in a pot, boil the water and put it into the wrapped dumplings. In the process of boiling, cold water should be added while the water is boiling, and cold water is generally added about three times to cook, so that the dumplings are easy to cook. 9.

Boiled dumplings.

stuffed with cabbage pork dumplings;

Ingredients: 500g cabbage, 500g pork, 5g Sichuan pepper, 2 star anise, 2 bay leaves, 10g cinnamon, 20g+30g green onion, 20g ginger, 2g salt, 5g light soy sauce, 3g dark soy sauce, 2g pepper powder, 1g pepper powder, 8g oyster sauce, 3g sesame oil, 20g cooking oil.

1. Wash the cabbage, control the moisture and cut it into small pieces, then put it into the Dongling wireless meat grinder, press the low-speed button, it only takes 6 seconds, and the cabbage will be beaten into small cubes with uniform particles, and then pour the cabbage into a container, add a little salt and marinate for 10 minutes to precipitate the water in the cabbage.

2. Add an appropriate amount of water to the pot, put star anise, pepper, bay leaves, cinnamon, green onions, boil over high heat, turn to low heat and continue to cook for 5-8 minutes, then cover the lid and simmer, let cool and set aside.

3. Cut the ginger into minced ginger, add an appropriate amount to the wok, put the minced ginger in the oil and fry it over low heat until the volume of the minced ginger is significantly reduced, you can smell the rich fragrance, and the color of the ginger becomes burnt yellow, you can turn off the heat and let it cool for later use.

4. Wrap an appropriate amount of cabbage in a thin gauze, tighten the corners of the gauze, and vigorously squeeze out the water in the cabbage. This step is the premise that the cabbage does not come out of the water, and the hands can be strengthened by this method, and the cabbage can be made drier.

5. Clean the pork and cut it into small pieces, also put it into the Dongling wireless meat grinder, press the high-speed button, and the pork will be beaten into an ideal meat puree in 6 seconds. Dongling meat grinder adopts a two-gear design to cope with ingredients of different hardness, two-way four-blade blade head, no matter what ingredients, you can take it in minutes.

6. Pour the meat filling into the container, then add the previously boiled water to the meat filling three times, and stir in the same direction until the meat filling is leaked and strong.

7. Chop the green onion into minced green onions, put it into the meat filling together with the cabbage that was dried up before, then pour in the fried ginger in step 3, pour it together with the oil, and stir evenly in the same direction, so that the oil forms a protective film on the surface of the cabbage, so as to avoid water analysis when adding salt to taste, which is the second key point of the cabbage without water.

8. Finally, add salt, light soy sauce, dark soy sauce, Sichuan pepper powder, pepper powder, oyster sauce, sesame oil to taste, and stir well in the same direction again.

Preparation of dumplings stuffed with cabbage

Filling: eggs, black fungus,Baby cabbage, shiitake mushrooms, shallots, carrots.

Excipients: light soy sauce, oyster sauce, edible oil, sesame oil, salt.

Steps: Wash and chop the carrots; Chop the cabbage and marinate it with an appropriate amount of salt for a while, squeeze out the water, soak the fungus soft and chop, and fry the eggs and chop them;

Add shallots, oyster sauce, salt, light soy sauce, oil, sesame oil, mix well; Add warm water to the flour and form a soft dough, let it stand for about 30 minutes;

Roll the awakened dough into long strips, cut into small pieces of the same size, and roll the cut small agents into a round and flat skin; Take a small agent and wrap it in the filling and pinch it tightly. Boil the pot under water, add cold water 3 times in the middle, and cook until the dumplings float.

How to cook dumplings so that they are not easy to break the skin and stick to the pan?

Cook the skin of the dumplings first, then the filling", "cover the pot lid to cook the filling, and open the pot lid to cook the skin". If you open the lid and cook, the steam will be quickly lost, and the water temperature can only be stored at about 100 degrees, and the dumplings will be stirred with the boiling water, evenly transferring the heat, and the dumpling skin can be cooked first. When the dumpling skin is cooked, then cover the pot and cook the filling, the steam and boiling water can quickly transfer the heat to the filling, and it will not take long for the dumpling filling to be cooked.

The dumplings cooked by this method are not easy to break, the soup color is clear, and the dumplings are not sticky and delicious.

To boil dumplings, we first have to boil water, add a little salt after the water boils, these are small tips that can prevent the dumplings from sticking to the pan and breaking the skin, and then put the dumplings after the water boils. Add the dumplings and stir a few times with a spoon in one direction to prevent them from sticking. First open the lid to boil the skin, wait until the water boils again, add an appropriate amount of cold water, cover the pot and continue to cook, so add 3 times of cold water, and the dumplings can be cooked out of the pot.

Therefore, to cook dumplings, you should first cook the skin and then the filling. First open the lid to cook the skin, and then cover the pot to cook the filling, so that there will be no broken skin and sticking to the pan.

Nutritional value of cabbage:

1.Chinese cabbage has a moisture content of about 95% and is very low in calories.

3.Chinese cabbage is also rich in iron, potassium and vitamin A.

4.Cabbage is rich in crude fiber.

The main ingredients are cabbage and oil residue, and fried minced meat can also be used instead of oil residue, vermicelli and flour.

Excipients: salt, chicken essence, five-spice powder, oil consumption, large oil, sesame oil, soy sauce, white vinegar, minced chili, green onion, ginger and garlic.

Steps to prepare small cabbage dumplings.

1.Mix the dough with warm water, let it rise for half an hour, and use this half hour to prepare the dumpling filling.

2.Soak the vermicelli in a large bowl with boiling water, cover it with a lid and stuff it for ten minutes, put water in the pot, blanch the cabbage after the water boils, squeeze it out with cold water and chop it, chop the oil residue, and chop the vermicelli after soaking.

3.Mix the above three fillings together, add salt, chicken essence, oil, five-spice powder, large oil, sesame oil, minced green onion, ginger and garlic (put more green onions), chopped dried shrimp, and stir well.

4.At this time, the noodles are also awakened, knead the noodles until smooth, knead them into long strips, cut them into a dough of the same size, roll them into dough, and wrap them into dumplings.

5.Add water to the pot, wait for the water to boil at this time, smash the garlic paste, add light soy sauce, white vinegar, chili powder, sesame oil to it, and make the dumpling sauce.

6.After the water is boiled, put in the dumplings and cook them, and dip some dumplings and sauce when you take out the dumplings and eat them haha!! Beautiful!

Ingredients: Chinese cabbage.

750 grams. 200 grams of auxiliary oil for shrimp skin.

Appropriate amount of salt, appropriate amount of sesame oil.

A moderate amount of fans. Fruit in moderation.

Appropriate amount of green onion and ginger. Appropriate steps.

1.The noodles are delicious.

2.Wash the cabbage and blanch it with water.

3.Soak the vermicelli in water and chop it.

4.Chop the fruit.

5.Chop the blanched cabbage and squeeze the water.

6.All in a basin.

7.Add salt and monosodium glutamate.

8.Pour sesame oil.

9.Finely chop the green onion and ginger.

10.Fry the shrimp skin, then pour the green onion and ginger into it and fry it to make it fragrant 11Pour it into the filling and stir well.

12.Roll out the dough with a dozen.

13.Start making dumplings.

14.Bring the dumplings to a boil for 3 minutes.

Tutorial on making dumplings stuffed with cabbage.

The baby cabbage dumplings are really delicious!

Your question doesn't seem to be complete, are you trying to ask how to make cabbage-stuffed dumplings?

Ingredients: flour, minced meat, cabbage.

Ingredients: oil, miso (green onion mate), sweet noodle sauce, Sichuan pepper powder, large cooking powder, green onion, ginger, monosodium glutamate Method: 1. Heat the oil and put it until cool;

2. After blanching the cabbage, soak it in cold water;

3. Add the meat filling, the miso and the sweet noodle sauce, and stir in one direction;

4. Add large powder and pepper powder and an appropriate amount of monosodium glutamate, and stir in one direction;

5. Finely chop green onion and ginger;

6. Put the green onion and minced ginger into the cooled oil;

7. Add the stirred meat filling to the oil and stir in one direction;

8. Chop the cabbage and wash it twice;

9. Dry the cabbage and add it to the meat filling;

10. Stir evenly in one direction;

11. Wake up the dough, rub it long, pull the machine, and roll the skin;

12. Stuffing and molding.

13. Cook the dumplings and put them on a plate.