Can you still eat shiitake mushroom dumplings when the filling is black

Try not to eat the stuffing of shiitake mushroom dumplings if it is black, it may have spoiled, after all, it is something to eat, you have to be careful, it will be bad for your body and harmful to your health.

Material. Meat puree, dried shiitake mushrooms, cabbage, dumpling wrappers, steamed fish oil, salt, salad oil, chicken essence, pepper.

Dried shiitake mushrooms, cabbage, dumpling wrappers.

Method. 1. The first thing is to buy half a catty of pork belly, and chop it into meat puree when you get home. Take about one or two dried shiitake mushrooms, chop them into minced pieces after the water is raised, and mix well with the meat puree.

2. Take 4 to 5 cabbage leaves, wash them and chop them into minced pieces.

3. Stir the chopped cabbage with the mushroom puree that was mixed well. Add a small amount of salt, steamed fish oil, chicken essence, pepper and salad oil, and stir well.

4. Dumpling wrappers are about to appear, I choose ready-made dumpling wrappers bought in the market, if you are diligent, you can roll them out with flour at home, so the effect will be better.

5. The next thing is to make dumplings, not to mention how to make them.

6. Then you can put the wrapped dumplings in the pot and fry them slightly until the bottom of the dumplings is browned.

7. Add a small amount of water and simmer for about two minutes.

Tips. 1. Don't fry dumplings when frying.

2. Do not put too much water when simmering, otherwise the dumplings will not be crispy.

1. Ingredients: 400 grams of pork filling, 300 grams of shiitake mushrooms, 10 grams of green onions, ginger, 5 grams of filling, 4 grams of salt, 4 grams of MSG, cooking wine, 10 grams of soy sauce, 20 grams of sesame oil, 1 small bowl of broth.

2. Put the pork filling into the basin, put a small bowl of stock into the meat filling three times, stir quickly in one direction, so that the stock is integrated into the meat filling, and the dumpling filling is smooth and delicious.

3. Wash the green onion and ginger and cut them for later use.

4. Pour cooking wine, soy sauce, salt, MSG into the meat filling, adjust the filling, stir well, add green onion and ginger and stir well. Finally, add sesame oil and stir well, and finally add sesame oil to lock in the moisture in the meat filling.

5. Remove the roots of the shiitake mushrooms and wash them. Boil water in a pot, add shiitake mushrooms, boil for about 3 minutes, remove and put in cold water to cool, chop and squeeze out the water.

6. Put the mushrooms in the meat filling and stir well, and the mushroom dumpling filling is ready.

1.After the pork is washed, the skin is cut off.

2.Then chop the pork.

3.Finely chop the shallots and ginger and set aside.

4.After the mushrooms are soaked, they are also finely chopped.

5.Put the chopped shiitake mushrooms, shallots, and minced ginger together in the meat puree.

6.Add your favorite seasoning, then stir to make a dumpling filling.

7.Take a dumpling wrapper and put the appropriate amount of filling on top.

8.Then knead into a dumpling.

9.And so on, wrap all the fillings and dumpling wrappers, and if you can't finish one meal, you can put them in the refrigerator and freeze them, and eat them again at the next meal.

10.Boil water in a pot, put the dumplings in and boil, when the water in the pot boils again, pour in a little cold water, let the water temperature drop, and repeat three times.

11.When the water in the pot boils again, you can take out the dumplings and serve them on a plate.

Here's how;

Chop the pork into minced meat, add a little starch to grasp well, then add an appropriate amount of salt, light soy sauce, cooking wine, chicken powder, sesame oil, pepper, beat an egg, stir fully in one direction, cover with plastic wrap and marinate for about 20 minutes;

Wash the mushrooms and cut them into minced pieces, cut the ginger into minced pieces, and cut the green onions into flowers; Add the shiitake mushrooms, minced ginger and chopped green onion to the marinated minced meat and continue to mix in one direction.

Add an appropriate amount of boiling water to the dumpling flour, stir it into a snowflake shape with chopsticks, and then add a little cold water, (the ratio of hot and cold water is about 1:9 to knead into a smooth dough, cover with plastic wrap and let it cook for 20 minutes;

Put the dough on a floured board and knead it into strips, then divide it into small evenly sized pieces;

Sprinkle a layer of flour on top of the small agent, and then flatten it into a small round cake;

Roll the rolling pin with one hand, pinch the edge of the small round cake with the other hand and rotate it, rolling it into a dumpling wrapper with thick middle and thin edges;

Put the well-mixed filling into the dumpling wrapper** and wrap it into dumplings.

Put an appropriate amount of water in the steamer, put the dumplings on the steaming plate, cover the pot, and steam over high heat for 8 minutes;

Put oil in a frying pan, put in the steamed dumplings, and fry them over low heat until golden brown on three sides;

Finely chop the ginger and garlic, add an appropriate amount of salt, light soy sauce, vinegar, sesame oil, and chili oil, and mix well.

Chop some minced meat and add some shiitake mushrooms.